Learn how to cook chicken on the stove with juicy and tender results! This is my go-to method for a quick and healthy dinner paired with your choice of sides.
Recipe Science
- Preheating the cooking oil removes moisture from the meat when pan-searing, triggering the Maillard reaction for better flavor.
- Cooking chicken with dried herbs and spices in oil intensifies flavors as the fat-soluble compounds in the seasonings bloom.
- Baste the chicken with butter at the end of cooking to brown milk solids, adding nutty flavor and color while retaining moisture.
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Featured Comment 15
“THE BEST CHICKEN RECIPE I HAVE EVER MADE! The flavor is delicious and the chicken is incredibly juicy!!! LOVE IT!”—Marlee
Why It Works
Chicken is a classic dinner-time staple but can quickly become dried out and bland. To avoid that, I’m sharing my go-to juicy stove top chicken breasts recipe. I utilize a simple pan-sear method that adds flavor to the surface while ensuring moist and tender meat. The key to success is heat management.
You’ll need to give the protein enough time for the exterior to brown, then reduce the intensity to gently finish cooking. Once you master this simple technique, the possibilities are endless. Get creative with entree portions, kick up the protein level for salads, or shred up pieces to use in soups and casseroles.
Ingredients You’ll Need
- Chicken: I recommend using boneless, skinless chicken breasts between 6 to 10 ounces.
- Oil: The best cooking oil for stovetop chicken breasts is olive oil for a slightly fruity taste.
- Butter: The flavorful fat is used to baste the chicken right before serving. The extra lipid coating keeps the chicken moist.
- Seasoning: I season the chicken breasts with a concentrated and bold spice blend. I use a combination of salt, black pepper, paprika, garlic powder, onion powder, and Italian seasoning.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
If you cook chicken breast often, you’ll want to switch up the flavor profile to keep each meal exciting. It’s easy to customize!
- Chicken Options: For bone-in chicken breasts, sear both sides, then transfer to the oven and ake at 350ºF (177ºC) until fully cooked. Depending on size, this could take 20 to 30 minutes of cooking time. If you prefer dark meat, boneless or bone-in chicken thighs can be used. The doneness should reach about 170ºF (77ºC) to tenderize the tougher muscle fibers.
- Oil: If you prefer a more neutral-tasting oil, use a high smoke point oil like avocado, vegetable, or canola oil.
- Butter Swap: For a dairy-free option, use margarin or other plant-based butter. For a browned butter taste, use ghee.
- Herbs: To infuse the butter with an herbaceous flavor, add a few springs of thyme or rosemary to the pan as you baste. Garnish the chicken with freshly chopped herbs like parsley, basil, tarragon, or chives.
How to Cook Chicken on the Stove
Step 1: Flatten the Chicken
Place the chicken in a plastic bag, then use a meat mallet or rolling pin to pound. Shoot for about ½ to ¾ inch thickness. I find that anything over 8 ounces will end up being too wide after flattening, so you may need to cook in two batches.
Chicken breasts are admittedly a challenge to cook evenly because of their shape. They are thicker on one side and thin out and taper on the other. Flatten the thick end so that the entire piece is level.
Experimentation Encouraged: Another option is to slice the chicken in half horizontally lengthwise to create two cutlets out of one piece. This technique works nicely if the meat is very thick, 1 inch or bigger.
Pro Tip: If the tenders are still attached, they add bulk, making it harder to flatten. I like to pull them off and make baked chicken tenders for the kids. They love it!
Step 2: Dry the Surface
After flattening the meat, dry both sides with paper towels. This process wicks up any extra moisture on the surface that could cause it to steam instead of brown. We want to kickstart the flavor and color development in the pan.
Step 3: Season the Meat
Combine salt, black pepper, garlic powder, onion powder, and Italian seasoning. A little goes a long way! Sprinkle the chicken evenly with the seasoning blend, about ½ teaspoon per side.
Don’t let the concentrated dry rub sit on the chicken too long. The salt will draw moisture to the surface. If this happens, blot it with a paper towel before adding it to the pan.
Tips for Perfect Execution: I use paprika for its deep golden hue and earthy flavor, opting for sweet, smoked, or spicy varieties to add complexity. Use it sparingly and maintain moderate heat to prevent burning. Skip the paprika and herbs for a darker golden brown color so they don’t char.
Step 4: Pan-Sear the Chicken
Make sure the oil is nice and hot but not smoky. Once the pieces go in, press them down for better contact with the surface, then do not move. I repeat, let it sear! Keep a close eye on the color change while the chicken develops a crust, about 5 to 7 minutes. This will make it easy to flip over. Begin cooking on medium-high heat, then lower to medium after flipping.
A cast iron skillet or stainless steel pan helps create a golden-brown crust. The trick to using them correctly is to preheat the pan and heat the oil before adding the meat. This process creates a better nonstick surface. Since we are using moderate heat, using a nonstick pan is also okay if you feel more comfortable.
Ingredient Chemistry: The preheated fat and moderate heat drive off any excess moisture from the meat.
Step 5: Baste with Butter
Butter is optional, but it’s such a good idea! After flipping, I add a tablespoon. Let the fat melt, then baste with it. The process coats the surface to prevent the meat from drying out. Throw in some sprigs of rosemary or thyme to infuse fresh herb aromatics into the dish.
Use an instant-read thermometer to check the internal temperature on the thickest part of the breast. It’s okay if the juices run slightly pink, but the meat should not be raw in the center. I poke it parallel into the meat for the most accurate result. It should be between 160 to 165ºF (71 to 74ºC).
Ingredient Chemistry: When the milk solids brown, they add more color and a nutty flavor that sticks to the meat. It’s delicious! I wait until after the initial sear because I don’t want the water in the butter to interfere with browning or the solids to burn.
Step 6: Rest, then Slice
Give the chicken about 5 minutes to rest before serving to allow the flavorful juices to redistribute into the muscle fibers. Resting keeps the meat moist instead of running out onto the cutting board. Serve the chicken as whole pieces, slices, or dice to use in chicken recipes.
Frequently Asked Questions
Yes! What does brining chicken do? The salt solution increases the seasoning and juiciness. Dissolve 2/3 cup kosher salt or ½ cup of table salt in 2 quarts of water. Add the chicken and refrigerate for at least 30 minutes or up to 24 hours. Dry the surface well before cooking.
For more flavor dimensions, add a chicken marinade. The citrus juices, salt, and aromatics like garlic and soy sauce increase the savory umami taste. With acid in the marinade, you only need 30 minutes or up to 1 hour. The meat may turn mushy in texture if left longer. Pat dry before cooking.
Use a simple pan-searing technique. This involves high-heat browning in a skillet and then transferring it to the oven to gently finish cooking. However, you can use just the stovetop if you flatten the chicken first. This step ensures even cooking, and using moderate and consistent heat is critical to preventing the meat from drying out. If the cooking oil is preheated, the chicken will get brown and juicy.
Chicken breasts flattened to about ½ inch thick and cooked in a preheated pan over moderate heat, about 5 to 7 minutes per side. Larger pieces of chicken will take longer to cook. Target an internal temperature of 160 to 165ºF (71 to 74ºC).
Absolutely! The flavorful fond left in the skillet from the juices and cooked bits is excellent for making a pan sauce or homemade gravy. Use the drippings from the pan, or add 1 tablespoon of butter if previously omitted, plus 1 to 2 tablespoons of flour to make a roux. Add 1 cup of chicken stock or broth to thin out the sauce, whisk, and cook over medium-high heat until thickened.
Serve This With
Now that you know How to Cook Chicken on the Stove, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Juicy Stove Top Chicken Breasts
Ingredients
- 4 boneless skinless chicken breasts, about 6 to 10 ounces each
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoons paprika, sweet or smoked, optional
- ½ teaspoon garlic powder
- ½ teaspoons onion powder
- 1 teaspoon dried Italian seasoning, optional
- 2 tablespoons olive oil, or avocado oil
- 1 tablespoon unsalted butter, optional
Instructions
- Flatten the Chicken – Place one of the chicken pieces between two plastic sheets or in a large plastic bag, and do not seal. Flatten to an even thickness, about ½-inch thick. Repeat with the remaining pieces. Alternatively, for pieces 1-inch thick or larger, cut in half horizontally. This should create eight ½-inch thick pieces.
- Dry the Chicken – Use paper towels to pat dry both sides of the chicken to remove excess surface moisture.
- Season the Chicken – In a small bowl, combine kosher salt, black pepper, paprika (if using), garlic powder, onion powder, and Italian seasoning (if using). Evenly sprinkle both sides of the chicken with the seasoning mix, about ¼ to ½ teaspoon per side.
- Pan-Sear the Chicken – Heat a large skillet over medium heat, then add the olive oil. Once hot and shimmering but not smoking, add the chicken presentation side down. Use tongs to press down into the pan for maximum contact. Cook until golden brown, about 5 to 7 minutes.If the chicken is very large after flattening, work in batches cooking two pieces at a time. Clean the pan in between if needed.
- Baste with Butter – Flip the chicken over and add the butter. Swirl the pan to melt and evenly distribute. Occasionally baste the meat with the butter. Cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 7 minutes.
- To Serve – Rest the chicken on a clean plate or cutting board for 5 minutes. Serve whole pieces of chicken breast, or slice crosswise into strips or dice into cubes.
Recipe Video
Notes
- For a Deeper Golden Brown Crust: Omit the paprika and herbs because higher heat will char those seasonings. Cook the first side over medium-high heat for about 5 minutes, then reduce to medium when flipping over to complete cooking.
- Herb Options: Dried Italian seasoning gives various herbs like basil, rosemary, oregano, and thyme. Herbs de Provence, which has lavender, is a tasty swa, or any dried herb of your choice.
- Make it Whole30: Use ghee or clarified butter.
- Storing: Cool completely and store in an airtight container in the refrigerator for up to 5 days. Freeze in a resealable plastic bag for up to 3 months.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Health Notes
White Meat vs. Dark Meat
Food Science
Maillard Reaction: The Key to Flavor Development
Food Science
Michelle L Herrera says
I’m a novice cook but I followed the directions and my husband LOVED this chicken. Thank you so much for the recipe and the instructions!
Jessica Gavin says
You’re welcome, Michelle! Great job making the chicken dish!
Chef Ernesto` says
Great recipe as a chef for over 40 years and now retired I love your blog and this a great way to serve chicken, my question is in your opinion,
What do you look for in a quality chicken in your instructions you mention to use a quality name brand ? shelf life? For the sake of others please reply what you look for in a quality chicken?
Chef Ernesto`
Jessica Gavin says
Thank you, Chef Ernesto! That is a great question. I often look for “air-chilled” chicken, instead of ones that soak in water or brine solution. This yields a more flavor piece. I also try to avoid chicken that seems overly large in size. The taste and texture is not a good. I look for chicken breast about 6 to 10 ounces max. Organic and free range is always a plus, but I understand that it can be pricey. I don’t have a specific brand, but I do check the labels to see how the chickens have be feed and processed.
Iveth says
My 9 year old, whose the most picky eater, loves this recipe. I have to make it for her 2-3x a week.
Jessica Gavin says
I love hearing that your daughter loves the chicken recipe!
Jillian says
Amazing!
Jessica Gavin says
Thank you so much!
Jack says
Hello Jessica,
What is dried seasoning? Do I buy this in the store?
Thank you.
Jack
Jessica Gavin says
Hi Jack- The dried seasoning is the mixture of kosher salt, black pepper, paprika, garlic powder, onion powder, and Italian seasoning in the recipe.
Elena Correnti says
Thank you – perfect instructions for the beginner cook. Turned out so delicious. And so easy. Really appreciate you sharing
Jessica Gavin says
Thank you for your feedback, Elena!
Marlee Carnevale says
THE BEST CHICKEN I HAVE EVER MADE! The flavor is delicious and the chicken is incredibly juicy!!! LOVE IT!
Jessica Gavin says
So thrilled to hear that you enjoyed the chicken pot pie recipe, Marlee!
Jessica Gavin says
Wow, that’s a huge compliment. Thank you, Marlee!