The Juiciest Stove Top Chicken Breasts - An Easy Chicken Recipe! (2024)

One of my favorite chicken breast recipes & the easiest way to make juicy chicken right on the stove top. These pan-seared chicken breasts are cooked on the stove and bursting with flavor!

Juicy Stove Top Chicken Breasts

My all time favorite stovetop chicken breast 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 forJuicy Stove Top Chicken Thighs. 😎

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 seasonedchicken breasts, pan seared in vegetable oil, and finished off with a tablespoon of butter. That’s it. That is all we’re doing.

How to Cook Chicken Breasts on the Stove

• 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, freshly ground black 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 to a golden brown, or until a meat thermometer registers the internal temperature of the chicken breast at 165˚F. Cooking time will always depend on the thickness of the chicken breasts.
• Rest. When finished, transfer chicken breasts to a cutting board. Let rest for 5 minutes, then slice and serve.

Tips for Success

• 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. This includes avocado oil, too. Therefore, 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 Extras

• In the fridge: Store completely cooled chicken breasts in an airtight container and keep in the fridge for up to 4 days. Cooked chicken breast is ideal for meal prep, allowing you to easily add it to salads, grain bowls, and soups throughout the week.
• To freeze cooked chicken: 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.

Serving Suggestions

• Instant Pot Creamy Brussel Sprouts
• Honey Garlic Butter Roasted Carrots
• Grilled Asparagus
• Radish and Cucumber Salad with Garlic Yogurt Dressing

More Chicken Recipes to Try

• Creamy Garlic Sauce Chicken
• Cheesy Asparagus Stuffed Chicken
• Creamy Tuscan Chicken
• 12 Easy Chicken Dinner Ideas Your Family Will Love

ENJOY!