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Who doesn’t like juicy and delicious chicken breast meal? In no time you’ll learn how to perfectly cook stovetop chicken! Get ready for the most tender and juicy chicken breasts in a few quick steps.
This is one of my favorite chicken breast recipes and the easiest way to make tender chicken right on your stovetop. These pan-seared chicken breasts are bursting with juicy flavor! Enjoy this easy chicken recipe!
Good Chicken for Good Dinner
Why You’ll Love This Recipe?
Your all time favorite stovetop chicken breasts recipe is here! Save it!
Thanks to this easy and simple method, the chicken breasts never turn out dry, rubbery, or overcooked. Instead, they are always tender and super tasty.
After this recipe, you’ll see that cooking stovetop chicken breasts couldn’t be any easier!
This is a go-to method for a healthy, quick, and easy dinner paired with your choice of side dish for the whole family.
Serving Suggestions for Stovetop Chicken
Serve your juicy stovetop chicken breasts with Roasted Mixed Vegetables or with various recipes of potatoes:
- Perfectly Seasoned Baked Potato Balls Recipe
- KFC Copycat Baked Potato Wedges
- Best Boiled Potatoes with Dried Herbs
- Skillet-Sautéed Potatoes and Onions
Pair delicious stovetop chicken breasts with refreshing and tasty salads:
- Shredded Brussels Sprouts Salad
- BEST Fattoush Salad with Dressing
- TikTok’s Viral Green Goddess Salad
- Simple Middle Eastern Salad
Other perfect choices would be Grilled Corn with Spicy Cajun Butter or Cajun Rice, both side dishes taste amazing with stovetop chicken.
Also, don’t forget about sauces! You should definitely try McDonald’s Secret Big Mac Sauce (Copycat) as well as Best Ever Burger Sauce!
How to Flatten Chicken Breasts
Chicken breasts are admittedly a challenge to cook because of their shape. They are much thicker on one side, and they thin out on the other side. It’s best to flatten the thick end so that the entire piece is leveled equally.
So, place the chicken breasts in a plastic bag, then use a meat mallet or rolling pin to pound on a cutting board. Shoot for about a half inch thickness.
Another option is to slice one chicken breast in half horizontally lengthwise to create two fillets out of one breast piece. This technique perfectly works if the chicken meat is very thick, one inch or bigger.
Cooked to Perfection
How to Pan Sear Chicken on the Stovetop
Generally, pan-searing involves medium-high heat browning of chicken breasts in a skillet and then transferring them to the oven to gently finish cooking process. However, you can perfectly use just your stovetop!
Flattening the chicken breasts ensures even cooking, then using moderate and consistent heat is critical to preventing the meat from drying out. As long as you preheat the cooking oil, then the chicken meal will get brown and be juicy.
Top Tips for the Best Stovetop Chicken
- How to perfectly cook stovetop chicken tenders? The key to success is heat management! You’ll need to give the chicken breasts enough time for the exterior to brown, then reduce the intensity to gently finish cooking process.
- Chicken selection is important! It’s best to use boneless skinless chicken breasts that are between 6 to 10 ounces. If the tenders are still attached, they add lots of bulk and make it harder to flatten the chicken breasts.
- Keep your chicken from drying out by brining it first. A good brine not only adds flavor to lean meats like chicken breasts, but also helps keep it juicy no matter how you cook it.
- Use a cast iron skillet or stainless steel pan to create a golden-brown crust. The trick is in preheating the pan and heating the oil before adding the chicken. Also this process creates a better non-stick surface.
- Avoid to stir or move the chicken breasts around while cooking. Let them cook for 5 minutes or until you can easily flip them over. If you feel any resistance when trying to flip them, give it another minute or two before trying again.
Frequently Asked Questions (FAQs)
Store completely cooled chicken breasts in an airtight container and keep in the fridge for up to 4 days.
Yes sure! If you have extra time and want to increase the seasoning and juiciness, brine the chicken breasts. Dissolve a half cup of table salt in 2 quarts of water in a bowl. Add the chicken and refrigerate for at least 30 minutes or up to 24 hours. Dry the surface well before cooking.
In a preheated pan over moderate heat, it takes about 5 to 7 minutes per side. Target an internal temperature of 160 to 165ºF (71 to 74ºC).
Sure! Add to the pan drippings 1 tablespoon of butter, and 1 to 2 tablespoons of flour to make a roux (flour and fat cooked together and used to thicken sauces). Add 1 cup of chicken broth to thin out the sauce, whisk, and cook over medium heat until thickened.
Place the wrapped chicken breasts in a freezer bag, seal the bag and place it in the freezer. Keep it in the freezer for up to 3 months.
For more flavor dimensions, use the citrus juices, salt, or aromatics like garlic and soy sauce to increase the savory taste. Marinade chicken breasts for 30 minutes, then pat dry and cook.
Ingredients for Stovetop Chicken
- Large boneless skinless chicken breasts.
- Dried seasonings like salt, black pepper, garlic, and onion powder will give amazing flavor to the chicken! But you can add what you currently have in your spice collection.
- Add paprika for a deep golden hue and earthy taste!
- High heat cooking oil such as avocado oil, or any oil you have (olive oil works well too).
How to Perfectly Cook Stovetop Chicken
Once you are done with flattening the chicken breasts, 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.
Then evenly sprinkle with the seasoning blend, about a half teaspoon per each side. Don’t let the chicken sit too long because the salt will draw the moisture to the surface. If this happens, blot with a paper towel before adding to the pan.
Turn your stovetop on medium heat and add cooking oil. The surface of the chicken breasts should become golden brown and completely transparent throughout. It’s fine if the juices run slightly pink, but the chicken meat should not be raw in the center.
Cook the first side on medium-high heat for 3 minutes, and then reduce to medium when flipping over and cook for 10-15 minutes under the lid.
Also, use an instant-read thermometer to check the internal temperature on the thickest part of the breast. It should be between 160 to 165ºF (71 to 74ºC).
Give the chicken about 5 minutes to rest before you start to slice. Resting keeps the chicken moist instead of running out onto the cutting board.
Enjoy the tender and juice chicken breasts with your favorite side dish and share with your friends how to perfectly cook stovetop chicken!
Other Chicken Recipes to Try:
- Ramen Noodle Chicken Soup (Instant Pot)
- Best Chicken Gallaba
- Layered Chicken Biryani
- Grilled Chicken Tikka (Tandoori Chicken)
- Seasoned Air Fried Rotisserie Chicken
- Middle Eastern Chicken Kafta Burgers
- Cheesy Chicken Stuffed Puff Pastry
- Crispy Air-Fried BBQ Chicken Wings
- Chicken and Potato Béchamel Bake
- Chinese Mushroom Chicken over Beef Hotlink Rice
How to Perfectly Cook Stovetop Chicken
Ingredients
- 2 large boneless skinless chicken breasts.
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- cooking spray
Instructions
- Once you are done with flattening the chicken breasts, dry both sides with paper towels. This process picks up any extra moisture on the surface that could cause it to steam instead of brown.
- Then evenly sprinkle with the seasoning blend, about a half teaspoon per each side. Don’t let the chicken sit too long because the salt will draw the moisture to the surface. If this happens, blot with a paper towel before adding to the pan.
- Turn your stovetop on medium heat and add cooking oil. The surface of the chicken breasts should become golden brown and completely transparent throughout. It’s fine if the juices run slightly pink, but the chicken meat should not be raw in the center.
- Cook the first side on medium-high heat for 3 minutes, and then reduce to medium when flipping over and cook for 10-15 minutes under the lid.
- Also, use an instant-read thermometer to check the internal temperature on the thickest part of the breast. It should be between 160 to 165ºF (71 to 74ºC).
- Give the chicken about 5 minutes to rest before you start to slice. Resting keeps the chicken moist instead of running out onto the cutting board.
- Enjoy the tender and juice chicken breasts with your favorite side dish and share with your friends how to perfectly cook stovetop chicken!
Notes
- How to perfectly cook stovetop chicken? The key to success is heat management! You’ll need to give the chicken breasts enough time for the exterior to brown, then reduce the intensity to gently finish cooking process.
- Chicken selection is important! It’s best to use boneless skinless chicken breasts that are between 6 to 10 ounces.
- If the tenders are still attached, they add lots of bulk and make it harder to flatten the chicken breasts. Keep your chicken from drying out by brining it first. A good brine not only adds flavor to lean meats like chicken breasts, but also helps keep it juicy no matter how you cook it.
- Use a cast iron skillet or stainless steel pan to create a golden-brown crust. The trick is in preheating the pan and heating the oil before adding the chicken. Also this process creates a better non-stick surface.
- Avoid to stir or move the chicken breasts around while cooking. Let them cook for 5 minutes or until you can easily flip them over. If you feel any resistance when trying to flip them, give it another minute or two before trying again.
