Juicy Stove Top Chicken Breasts Recipe

Tried and true method for preparing the most tender and juicy chicken breasts right on the stove top. These are the BEST pan-seared chicken breasts exploding with flavor!

Juicy Stove Top Chicken Breasts

My all time favorite Stove Top Chicken Breasts recipe is here! Thanks to a simple method, the chicken breasts are never dry, always tender, and super tasty. After this recipe, you’ll see that chicken couldn’t be any easier to prepare for a quick and easy dinner idea.

I have talked about Oven Baked Chicken Breasts and EASY BAKED Chicken Breasts, but we have yet to discuss a stove top method. Except for that one time when we covered the method for Juicy Stove Top Chicken Thighs. ?

Juicy Chicken Breasts

I think it’s safe to say that skinless, boneless chicken breasts are the most popular cut of poultry. Am I right? I think? They’re the most searched for ingredient on my website, that’s for sure, and that’s because people always want a new way to cook chicken.

Thus, picture this: juicy, awesomely seasoned chicken breasts, pan seared in vegetable oil, and finished off with a tablespoon of butter. That’s it. That is all we’re doing.

Seasoned Chicken

HOW TO MAKE JUICY STOVE TOP CHICKEN BREASTS

Start with a simple seasoning on both sides of the chicken breasts; grease the chicken breasts with cooking spray or oil, then season with salt, fresh ground pepper, onion powder, garlic powder, paprika and dried basil. This dry mix of herbs and spices adds a wonderful zing and flavor to the chicken breasts.
In the meantime, heat up vegetable oil or canola oil in a large skillet.
When oil is hot, add chicken breasts to the pan – cook two chicken breasts at a time because you don’t want to overcrowd your skillet.
Cook chicken breasts for 5 to 7 minutes without moving them around.
Flip the chicken breasts over, add a tablespoon of butter to the skillet, and continue to cook for 7 more minutes, or until internal temperature reaches 165F. Cooking time will always depend on the thickness of the chicken breasts.
When finished, transfer chicken breasts to a cutting board; let rest for 5 minutes, then slice and serve.

Stove Top Chicken in a Skillet

COOK’S NOTES FOR STOVE TOP CHICKEN BREASTS

Chicken breasts should not be thicker than 1-inch, max. If your chicken breasts are thick, use a meat mallet or rolling pin to pound the chicken to a smaller and even thickness BEFORE cooking.
Why are we using vegetable oil and not our beloved olive oil, you ask? BECAUSE, vegetable-based oils have higher smoke points than olive oil. When frying, or pan searing, you need an oil that can withstand the heat.
Cook the chicken breasts over medium-high heat.
DO NOT stir or move the chicken breasts around while cooking. Let cook for 5 minutes or until you can easily flip them over. If there’s any resistance when trying to flip them, give it another minute before trying again.
Chicken breasts are cooked through when internal temperature reaches 165F.

HOW TO STORE COOKED CHICKEN BREASTS

Store completely cooled chicken breasts in an airtight container and keep in the fridge for up to 4 days.

HOW TO FREEZE COOKED CHICKEN BREASTS

Wrap completely cooled chicken breasts with plastic wrap and add a layer of aluminum foil over the plastic wrap.
Place the wrapped chicken breasts in a freezer bag; seal the bag and place in the freezer. Keep in the freezer for up to 3 months.

Juicy Stove Top Chicken

WHAT SHOULD I SERVE WITH CHICKEN BREASTS

MORE STOVE TOP CHICKEN BREASTS RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE:

Juicy Stove Top Chicken Breasts Recipe

Tried and true method for preparing the most tender and juicy chicken breasts right on the stove top.

Course: Dinner

Cuisine: American

Keyword: chicken breast dinner, healthy dinner recipes, keto recipes, low carb recipe, stove top chicken

Servings: 4 serves

Calories: 273 kcal

Ingredients

3 tablespoons vegetable oil or canola oil, divided
4 (1 pound total) boneless, skinless chicken breasts
cooking spray
salt and fresh ground pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon smoked or sweet paprika
2 tablespoons unsalted butter, divided

Instructions

Heat 1-1/2 tablespoons vegetable oil over medium-high heat in a large skillet; use a 10-inch or 12-inch skillet.
Pat dry the chicken breasts with paper towels.
Drizzle just a bit of oil over each chicken breast, or spray with cooking oil, and rub it all over.
In a small mixing bowl combine salt, pepper, garlic powder, onion powder, basil, and paprika.
Season both sides of each chicken breast with the prepared seasoning; rub it all around.
Add 2 chicken breasts to the hot skillet.
Cook chicken breasts for 5 to 7 minutes without moving them around.
Flip both chicken breasts over, add 1 tablespoon of butter to the skillet; swirl butter around and continue to cook the chicken for 7 more minutes, or until internal temperature reaches 165F. Cooking time will always depend on the thickness of the chicken breasts.
Remove chicken breasts from skillet; set aside and keep covered.
Repeat the same method with the remaining 2 chicken breasts.
When finished, transfer chicken to a cutting board; let rest for 5 minutes, then slice and serve.

Recipe Notes

WW FREESTYLE POINTS: 6

RECIPE NOTES

Chicken breasts should not be thicker than 1-inch, max. If your chicken breasts are thick, use a meat mallet to pound the chicken to a smaller and even thickness BEFORE cooking.
If there’s a chicken seasoning blend that you absolutely adore, go ahead and use that in place of the one I have given here.
Why are we using vegetable oil and not olive oil? Because, vegetable-based oils have higher smoke points than olive oil. When frying, or pan searing, you need an oil that can withstand the heat.
Cook the chicken breasts over medium-high heat. DO NOT stir or move the chicken breasts around while cooking. Let cook for 5 minutes or until you can easily flip them over. If there’s any resistance when trying to flip them, give it another minute before trying again.

HOW TO STORE COOKED CHICKEN BREASTS