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This Stove Top Chicken Breast recipe is so incredibly tender and juicy and takes only 25 minutes from start to finish. It’s one of the best chicken recipes there is when you want a fresh, home cooked meal on a busy weeknight!Pin this recipe for later!
Table of Contents
Why We Love This Stove Top Chicken Breast Recipe
Pan-seared chicken breasts are a staple in our household because they are quick and easy to cook and they can take on a variety of flavors.
This stove top chicken recipe is:
- Flavorful – I use my favorite Chicken Seasoning, which is a simple blend of spices – garlic powder, onion powder, paprika, salt, and pepper – that really gives this stovetop chicken its incredible flavor. The best part is you probably already have them in your pantry, and it works for all kinds of chicken recipes, like my popular Baked Chicken Breasts.
- Simple – Pantry staple seasonings, butter, and olive oil. That’s it, just a few simple ingredients that are commonly found in most kitchens.
- Fast – It really does take under 30 minutes from start to finish!
- No heating the oven – Cook your main course right on the stove top and free up your oven for some Frozen Dinner Rolls, Roasted Vegetables, or even some yummy Snickerdoodle Bars for dessert!
- Chicken Breasts – Boneless, skinless chicken breasts, pounded lightly to even thickness.
- Olive Oil – To sear the breasts.
- Butter – To lock in the juices and add a flavorful sauce.
- Chicken Seasoning – Garlic powder, onion powder, paprika, salt, black pepper.
How To Make Cook Chicken Breasts On The Stove Top
See recipe card below for ingredient quantities and full instructions.
This cooking process is simple but does require a little patience.
Step One: Tenderize the chicken. Gently pound pieces with a meat tenderizer until they are evenly sized throughout.
Step Two: Season the chicken. Combine the garlic powder, onion powder, paprika, salt, and pepper, and sprinkle it all over both sides of the chicken.
Step Three: Sear and let it sit. Melt some olive oil in a large skillet over medium-high heat and arrange the chicken breasts in your pan or skillet. Whatever you do, don’t touch them for 4 minutes. You want to give them some time to get a beautiful golden crust.
Step Four: Flip and sit some more. Flip over each piece and cook for about 2 minutes, then turn the heat to low and add a pat of butter. Let the butter melt, then spoon some over the chicken.
Step Five: Cover and cook gently. Now that your chicken has a nice sear on each side, you’re basically going to let it steam the rest of the way through. Cover the pan and turn the heat down to low for 10 minutes so the meat can continue to cook without the risk of scorching.
Step Six: Let it rest. Turn off the burner and move the skillet off the heat. Keep it covered and let the chicken rest for about 5-10 minutes.
Step Seven: Serve with pan juices. You should have some beautiful juices left behind in the pan, so use those to spoon over the chicken. To make more sauce, add some more butter, fresh garlic, and a little chicken stock and simmer that for a few minutes. Make sure to scrape up all the brown bits from the chicken – that’s where the flavor is!
Using this method, it will take about 25 minutes to cook the chicken breasts. But most of that is hands-off time. The result is a beautifully seared, super tender and juicy piece of meat that you just can’t get with high-heat searing.
I always add butter to the pan to keep the chicken nice and juicy. But it’s also really important that you don’t overcook it, so be sure to keep an eye on the temperature.
Use a meat thermometer to keep track of the internal temperature – it should be between 155-160℉ when you turn off the heat, and it should rise to 165℉ while it rests.
- Refrigerate: Let the meat cool completely, then store in an airtight container for up to 3-4 days.
- Freeze: Let the meat cool completely, then store in a freezer bag or other type of freezer safe container for up to 3 months.
- Reheating: Chicken can easily overcook when reheated, so I recommend reheating on the stove top if you can. You can also reheat in the microwave, but set it to 50% power.
- Using Leftovers – Toss in salads or soups, shred for sandwiches and wraps, or use for meal prepping.
- This recipe will work with a variety of different types of skillets, but I highly recommend using a cast iron skillet for the best sear.
- Don’t skip the butter! Adding a pat of butter to the skillet really does help to lock in the juices.
- Chicken should be 1 1/2-inch thick, max. Do pound that chicken if it’s really thick on one side. The meat will cook more evenly.
- Resist the urge to push the chicken around, press down on it or flip it before the recipe says to. I promise your patience will pay off with a beautifully golden sear.
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More Chicken Recipes
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- Chicken Tortilla Soup
- Grilled Chicken Marinade
- 19 Recipes for Boneless Chicken Thighs
Stovetop Chicken Breast Recipe
- 4 boneless skinless chicken breasts (about 2 pounds)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon butter
- In a small bowl, whisk together salt, pepper, garlic powder, onion powder and chili powder. Place the chicken on a plate and sprinkle the seasoning mixture over both sides of the chicken and rub it in with your hands.
- Heat olive oil in a large skillet (with a tight fitting lid) over medium-high heat. Add chicken and leave it alone (uncovered) to sear and cook for 4 minutes on the first side.
- Flip the chicken and add the butter to the skillet, swirling it around the pan as it melts. Cook for 2 minutes, then cover the skillet with a tight fitting lid.
- Turn heat down to low for 10 minutes. Remove the skillet from heat and rest, covered, for another 5-10 minutes. Chicken is done when it reaches an internal temperature of 165 degrees.
- Serve immediately with parsley garnish, if desired.