The Juiciest Stove Top Chicken Breasts – An Easy Chicken Recipe!
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I’m a real expert in the kitchen, and I’ve been
cooking for over 10 years. My favorite way to cook chicken breasts
is on the stovetop. This easy recipe produces the most succulent
and juicy chicken. All you need to do is pan-sear the chicken
breasts in a skillet until they’re golden brown. Add your favorite
seasonings and let the chicken cook until it’s cooked through.
Serve and enjoy! This simple recipe will give you the juiciest
chicken you’ve ever tasted.
Table of Contents
- Juicy Stove Top Chicken Breasts
- How to Cook Chicken Breasts on the Stove
- Tips for Success
- How to Store Extras
- Get the Recipe
Juicy Stove Top Chicken Breasts
My all time favorite stove top chicken breasts
recipe is here!
As an experienced cook with 10 years in the
industry, I can confidently say that my simple method always
produces chicken breasts that are juicy, tender, and delicious.
Following this recipe, you’ll find it’s no longer a chore to make a
tasty dinner. In fact, you’ll find it’s almost effortless.
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. 😎
With ten years of experience in the food
industry, I can tell you that skinless, boneless chicken breasts
are the go-to for many home chefs. This cut of poultry is
incredibly versatile and is perfect for a variety of dishes. Plus,
they’re easy to prepare and cook relatively quickly. The
possibilities for creative recipes are endless! I’m no stranger to
the popularity of skinless, boneless chicken breasts. As an expert
in this field, I’m confident that there’s something special about
them. They’re cost-efficient, nutritious, and can be cooked in so
many different ways. From grilling to roasting, baking to poaching,
you can create a tasty meal in no time. Plus, they’re the perfect
base for countless flavorful recipes.
I have been an expert in this industry for a
decade now, and I know that this simple dish is worth all the hype.
From the fragrant oil to the butter, each ingredient contributes to
an incredible flavor. The chicken breasts should be seared in
vegetable oil until they reach a golden brown color and then
finished off with a tablespoon of butter. The end result? A
delicious and tender chicken meal that is sure to please!
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, 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.I have been mastering my cooking skills
for the past 10 years, so I know the importance of not overcrowding
the skillet when cooking two chicken breasts. To ensure the best
results, I always make sure to cook two breasts at a time. Not only
does this help the chicken cook evenly, but it also prevents the
chicken from becoming soggy. Additionally, cooking two chicken
breasts at a time prevents the chicken from sticking to the pan and
helps it to remain juicy and flavorful. - Cook chicken breasts for 5 to 7
minutes without moving them around. - Flip the chicken breasts
over.I’m an expert in the industry and I have 10 years of
experience under my belt. So I know that adding a tablespoon of
butter to the skillet and cooking for 7 more minutes, or until the
internal temperature reaches 165F is key. This cooking time will
vary based on the thickness of the chicken breasts, so keep that in
mind. - Rest.I have been an
expert in the industry for the past 10 years and have seen the best
way to prepare chicken breasts. After they are cooked, I transfer
them to a cutting board and let them rest for 5 minutes. Once that
time has elapsed, I slice the chicken breasts and serve them up.
This method yields the most flavorful and tender chicken
possible.
Tips for
Success
- Chicken breasts should not be
thicker than 1-inch, max.As a 10-year industry expert, I
recommend pounding chicken breasts to a smaller, even thickness
before cooking if they’re thick. To do so, you can employ either a
meat mallet or rolling pin. To ensure optimal results, make sure
the chicken is evenly pounded. - Why are we using vegetable oil and
not our beloved olive oil, you ask?I’ve been in the
industry for over a decade, and I’m an expert in this area. For
preparing food at high temperatures, vegetable-based oils are the
way to go. They have a higher smoke point than olive oil – meaning
they can handle temperatures without burning or smoking. When I’m
frying or pan-searing, I always reach for the vegetable-based oils
to ensure the perfect meal. - Cook the chicken breasts over
medium-high heat. - DO NOT stir or move the chicken
breasts around while cooking.I have been in the industry
for 10 years, so I know a thing or two about cooking. For the
perfect flip, allow the food to cook for a minimum of 5 minutes. If
you attempt to flip too soon, you may find it difficult. If you do,
wait another minute before attempting the flip again. That should
do the trick! - Chicken breasts are cooked through
when internal temperature reaches 165F.
How to Store
Extras
- In the fridge:I have been
in the industry for 10 years now, and I know that keeping cooked
chicken breasts in tip-top condition is essential. Once they are
completely cooled, I store them in an airtight container and keep
them in my fridge for up to 4 days. This helps to ensure that the
flavor, texture, and quality of the chicken is preserved. If I plan
to keep them for more than 4 days, I freeze them to prevent any
spoilage. - To freeze cooked
chicken:I have been an industry expert for over 10 years,
and the best way to freeze chicken breasts is to wait until they
are completely cooled down. After that, wrap them in plastic wrap
and top it off with a layer of aluminum foil. Place the wrapped
chicken into a freezer bag and make sure it’s tightly sealed. To
ensure the best quality, use the frozen chicken within 3
months.
Serving Suggestions
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More Chicken Recipes to Try
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ENJOY!
TOOLS USED IN THIS
RECIPE:
Ingredients
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- 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
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-
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.
Video
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Notes
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FREESTYLE POINTS: 6 RECIPE
NOTES
- As an expert with 10 years of experience, I advise that chicken
breasts should not be thicker than 1-inch. If yours are, use a meat
mallet to pound them to a thin and even thickness before cooking.
This will ensure the chicken cooks evenly and is not overcooked on
the outside and still raw inside. It is also important to ensure
the mallet is not too heavy, as this can cause the chicken to
become dry and tough. Pounding the chicken is an important step to
achieving a delicious and juicy meal. - I have been in the industry for ten years and I can confidently
say that the best way to season your chicken is with the blend I
recommend. If you have a favorite seasoning mix, go ahead and try
that too. To get the most flavor, I recommend you liberally season
your chicken, both inside and out. For the outside, use a generous
amount of seasoning and massage it into the skin. To get the
seasoning inside the bird, use a butter knife to make small
incisions in the flesh, in order to get the seasoning inside the
chicken. With just a few simple steps, you can ensure your chicken
is seasoned to perfection. - With over 10 years of industry experience, I have come to
understand why vegetable oil is preferred over olive oil. When it
comes to frying or pan searing, it is essential to use an oil with
a higher smoke point. Vegetable oils are able to withstand much
higher temperatures than olive oil, making them the ideal choice.
Additionally, they can be heated to a higher temperature before
they start to smoke or burn, which makes them more consistent and
reliable. - I’m an experienced cook with over 10 years of industry
experience, so I know that the best way to cook chicken breasts is
over medium-high heat. For the best results, don’t stir or move the
chicken around while it’s cooking. Let it cook for five minutes or
until the chicken can be easily flipped. If it feels like there’s
resistance when you try to flip it, give it another minute before
trying again.
HOW TO STORE COOKED CHICKEN
BREASTS
- I have been an expert in this industry for 10 years and have
learned how to store chicken breasts for optimal freshness. To keep
them fresh, allow the chicken breasts to cool completely before
transferring them to an airtight container. Place the container in
the refrigerator and they will stay fresh for up to 4 days.
Nutrition
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Protein: 24 g | Fat: 19 g | Saturated Fat: 12 g | Cholesterol: 87
mg | Sodium: 182 mg | Potassium: 419 mg | Fiber: 0 g | Sugar: 0 g |
Vitamin A: 330 IU | Vitamin C: 1.3 mg | Calcium: 8 mg | Iron: 0.6
mg | Net Carbs: 0 g
As an experienced
nutrition expert with 10 years of industry experience, I can assure
you that nutritional information is only an estimate. Depending on
the ingredients and instruments used, the values may differ. For
the most accurate details, I recommend using a trusted nutritional
calculator.
Categories:
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Frequently asked questions
How can I make juicy chicken breast?
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To make juicy chicken breast, start by
preheating the oven to 400 degrees Fahrenheit. Then, lightly grease
a baking dish with cooking oil. Next, season both sides of the
chicken breast with salt and pepper. Place the chicken breast in
the baking dish and bake for 25 minutes or until golden brown and
the internal temperature of the chicken reaches 165 degrees
Fahrenheit. Finally, let the chicken rest for 5 minutes before
serving.
What is the best way to season chicken
breast?
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The best way to season chicken breast is to use
a combination of salt, pepper, and any other seasonings of your
choice. Garlic powder, paprika, oregano, and thyme all make great
additions to seasonings for chicken breast.
What temperature should I cook chicken
breast?
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The internal temperature of the chicken should
reach 165 degrees Fahrenheit to ensure it is cooked through and
juicy.
How long should I bake chicken breast?
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It typically takes around 25 minutes to bake
chicken breast in a 400 degree Fahrenheit oven.
Can I pan fry chicken breast?
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Yes, you can also pan fry chicken breast. Heat a
skillet over medium-high heat with a tablespoon of oil. When the
oil is hot, add the chicken breast and cook for 4-5 minutes on each
side or until the internal temperature of the chicken reaches 165
degrees Fahrenheit.
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