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 exploding with flavor!
EASY 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 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.
ess expensive than chicken breast meat and loaded with an amazing chicken flavor, these are great for grilling, stove top or oven cooking, to be used in soups, stews or even skewers.
I buy them all the time and we either grill or quickly cook them in a cast iron skillet on the stove top.
3 tablespoons vegetable oil or canola oil, divided
4 (1 pound total) boneless, skinless chicken breasts
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
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.
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.