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Stove Top Chicken Breast comes out tender, juicy, and golden seared in about 30 minutes, all in one skillet. The trick is a hard sear followed by a low, covered finish, so the chicken cooks all the way through without drying out. It is my go-to when I want a real dinner on the table fast.
More ways to cook chicken breast: Oven Baked Chicken Breasts | Air Fryer Chicken Breast | Citrus Grilled Chicken
Before You Get Started
Chicken breast is easy to cook and just as easy to overcook. These three things are what separate juicy from rubbery.
- Pull it off the heat at 155°F: Chicken keeps cooking as it rests and will climb to a safe 165°F on its own. Waiting until 165°F in the pan overshoots every time.
- Pound the chicken to an even thickness: Breasts are thick on one end and thin on the other, so one half dries out while the other finishes. A few taps with a meat mallet fixes it.
- Leave the chicken alone while it sears: Pressing, nudging, or flipping early keeps the crust from forming. Four untouched minutes is what builds the golden sear.
recipe walk-through
How to Cook Chicken Breasts on the Stove
See the recipe card below for full, detailed instructions
This method is simple, but it does ask for a little patience. The sear happens fast and the finish happens slow, and both matter. Plan on about 15 minutes of cooking plus a 10 minute rest, though thickness moves that number more than anything else.
1. Pound the chicken to even thickness
Place the chicken between two pieces of plastic wrap or inside a sealable bag, and gently pound the thicker end until the whole breast is close to the same thickness throughout.
You are evening it out, not flattening it into a cutlet.
2. Season both sides
Whisk together the garlic powder, onion powder, paprika, salt, and pepper, then sprinkle it over both sides of the chicken and rub it in with your hands.
This is the same blend as my Chicken Seasoning, so a premixed batch works here too.
- Cut the salt if you are not using kosher. Table salt is finer and packs more into the same spoon, so start with half and adjust.
3. Sear without touching
Heat the olive oil in a large skillet with a tight fitting lid over medium-high heat. Add the chicken and leave it alone, uncovered, for 4 minutes.
Whatever you do, do not touch them. You want to give them time to build a beautiful golden crust. Thin breasts, under ½ inch, only need about 3 minutes here.
4. Flip and add butter
Flip each piece and cook 2 more minutes, then turn the heat to low and add the butter. Let it melt, swirl it around the pan, and spoon some over the chicken.
5. Cover and finish
Now that both sides are seared, the chicken is essentially going to steam the rest of the way through. Cover the skillet and leave it on low so the meat cooks through without scorching.
This is the stage where thickness decides everything, so use your chicken to pick the time rather than the clock.
- Thin (½ inch or less) — 4 to 5 minutes
- Standard (¾ to 1 inch) — 8 to 10 minutes
- Thick (1 to 1½ inches) — 12 to 14 minutes
Anything thicker than 1½ inches should have been pounded down or sliced in half back in Step 1, otherwise the outside dries out long before the center is safe.
- Electric stoves hold their heat: The burner stays hot after you turn the dial down, so slide the pan to a cool burner for a minute before covering.
6. Rest off the heat
Turn off the burner and move the skillet off the heat entirely. Keep it covered and let the chicken rest 5 to 10 minutes. This is where it climbs the last several degrees to 165°F and where the juices settle back into the meat instead of running out onto the cutting board.
- Your stove is not my stove: Gas, electric, and induction all behave differently on low, so treat the clock as a guide and the thermometer as the answer.
7. Spoon on the pan juices
You should have gorgeous juices left in the pan, so spoon those right over the chicken.
For a fuller sauce, add another pat of butter, a little fresh garlic, and a splash of chicken stock, then simmer a couple of minutes. Scrape up all the brown bits while you do. That is where the flavor is.
What to Serve Alongside
This is a plain, well-seasoned chicken breast, which means it goes with just about anything you already had in mind. The easiest approach is to pick something that cooks while the chicken is resting, since you have a free 10 minutes and a free oven right at the end.
- Garlic Green Beans
- Oven Roasted Broccoli
- Oven Roasted Vegetables
- Seasoned Rice with Herbs and Garlic
- Fluffy Mashed Potatoes
- Arugula Salad (or simple Side Salad)
If you want a heartier plate, the mashed potatoes and green beans together turn this into a full Sunday dinner without much more work.
Cook Extra for the Week
Half the reason I make this is for the second meal. Cook a double batch on Sunday, slice or shred it once it has cooled, and you have protein ready for the whole week.
Put it to work
For salads and wraps, slice against the grain while the chicken is still slightly warm. For soups and pasta, let it cool fully first so it shreds cleanly instead of tearing.
Storage Tips
Storing and Reheating
Refrigerate: Let the chicken cool completely, then store in an airtight container for 3 to 4 days.
Freeze: Cool completely, then transfer to a freezer bag or freezer safe container for up to 3 months. Slicing before freezing makes it much easier to use later.
Reheat: Chicken overcooks fast on a second pass, so reheat gently in a covered skillet over low heat with a splash of broth. In the microwave, use 50 percent power and check every 30 seconds.
Frequently Asked Questions
How do you tell if chicken breast is done without a thermometer?
Cut into the thickest part. The meat should be opaque and white all the way through with no pink or translucent spots, and the juices should run clear rather than pink. If you are unsure, cut one breast open, since a checked breast is better than an undercooked one.
That said, a thermometer is genuinely the difference between good chicken and great chicken here, and an inexpensive instant-read one pays for itself the first week.
Can you cook chicken breast on the stove from frozen?
I would not recommend it with this method. The sear needs a dry surface to build a crust, and a frozen breast releases too much water to brown. It also cooks so unevenly that the outside overshoots long before the center is safe.
Thaw overnight in the fridge, or use the cold water method in a sealed bag for about an hour if you are short on time.
Is it better to use oil or butter for chicken breast in a pan?
Both, and the order matters. Olive oil goes in first because it handles the higher searing heat without burning, and the butter goes in after the flip, once the heat is coming down.
Butter added at the start will brown and turn bitter before the chicken is ready. If you want butter flavor throughout, use ghee or clarified butter for the sear instead.
Can you use chicken thighs instead?
You can, with two adjustments. Boneless thighs have more fat, so the pan will spatter more, and they need a few extra minutes covered on low depending on thickness. Thighs are also more forgiving on temperature, so if you tend to overshoot, they are the easier cut to start with.
More Chicken Breast Dinners
- Garlic Parmesan Baked Chicken
- Lemon Chicken and Broccoli Skillet
- Creamy Baked Chicken
- Oven Baked BBQ Chicken Breast
- Asparagus Stuffed Chicken Breast
Stovetop Chicken Breast Recipe
Ingredients
- 4 boneless skinless chicken breasts about 2 pounds
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon butter
Instructions
- Place the chicken between two pieces of plastic wrap and gently pound the thicker end until each breast is close to an even thickness throughout.
- In a small bowl, whisk together the salt, pepper, garlic powder, onion powder, and paprika. Sprinkle over both sides of the chicken and rub it in with your hands.
- Heat the olive oil in a large skillet with a tight fitting lid over medium-high heat. Add the chicken and leave it uncovered and untouched to sear for 4 minutes.
- Flip the chicken and add the butter, swirling it around the pan as it melts. Cook 2 minutes, then cover the skillet with a tight fitting lid.
- Turn the heat to low and cook covered for 8 to 10 minutes for standard breasts, or up to 14 minutes for thick ones.
- Remove the skillet from the heat when the chicken reaches 155°F at the thickest point. Keep covered and rest 5 to 10 minutes, until it reaches 165°F.
- Spoon the pan juices over the chicken and serve, garnished with parsley if desired.
Notes
- Pull at 155°F, not 165°F: Carryover cooking raises the temperature another 8 to 10 degrees while the chicken rests. Pulling at 165°F in the pan is the most common reason this comes out dry.
- Thickness drives cook time: A ½-inch breast may be done in 5 minutes covered, while a 1½-inch breast can take 14. Weight and quantity matter far less than thickness.
- Do not skip the rest. It finishes the cooking and lets the juices redistribute. Cutting in early loses both.
- Kosher salt is the assumption: If you are using fine table salt, start with half the amount and adjust to taste.
- Cast iron gives the best sear, but any heavy skillet with a tight fitting lid works. A thin pan will scorch on the low, covered stage.
- Electric stoves stay hot after you turn them down. Move the pan to a cool burner for a minute before covering.
- Resist the urge to move the chicken during the first 4 minutes. It needs that undisturbed time to build the crust.
- Leftovers keep 3 to 4 days refrigerated or 3 months frozen. Reheat gently in a covered skillet with a splash of broth.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
The chicken was so juicy. This will be my go to way to cook boneless chicken breast on the stove top. The dish came together seamlessly and the taste was delicious.
That’s awesome Tammi! So glad you enjoyed it. thanks for stopping by to share.
Thank you for this amazing recipe! It is my “go to” recipe for cooking chicken breast on the stove. It’s always quick, easy, tender and tastes amazing!
You are so welcome Sandra! Thank you for stopping by.
I also want to add that the directions were clear and easy to follow. I’m an experienced cook but I still love clear directions in recipes. My only issue is the chili powder or paprika
Thank you Betty! I really appreciate your feedback.
I made this. Chicken turned out juicy and delicious. But I’m confused and just need a clarification..the recipe cals for chili powder. I knew my son would not like the chili powder so just added a tiny bit rxtra gsrlic and onion powder. Seasoning was delicious. But then I read the top part( i hit go straight to recipe) and it says paprika not chili powder. …And my family would be fine with paprika. So is it paprika or chili powder. At any rate they were delicious. I left one chicken breast s bit too thick. It wasn’t done after the 10 minutes of resting. But was my bad. It’s always best to get chicken uniform size. And rdpecially not leave pieces too thick when done on stove top. I’m very excited to try dome more of your yummy recipes. This is my first visit to your site.
Hi Betty, Thank you for your beautiful comment! I’m so glad that you enjoyed the recipe. Originally the recipe used chili powder, but my family actually prefers it with paprika, so I change it up. I’ll look through the post to make sure it’s clear for next time. Thanks!
The chicken turned out perfectly. Very tasty. Easy directions to follow. My family loved it!
Will definitely make again😊
Nice! Thank you for your feedback Melissa.
I cooked these tonight and although they came out ok, no where in the instructions did it mention the temperature to cook to. I know chicken should be cooked to 165 degrees but after following the instructions, the temp, at the end, was 178 degrees. When I turned off the heat to sit covered for another 10 minutes, the temp increased 15 degrees which took it way over the proper temp.
They were flavorful and tender but not as juicy as I would have expected. I know now that for my stove and pan I will have to remove from the heat at around 150 degrees to let it raise in temp to the proper 165 degrees.
PS. After cooking for the 4 minutes, flipping, then another 2 minutes, after that, the temp was about 123 degrees. Are you saying that at that temp, once I remove from the heat, the temp will raise another 42 degrees? Thanks
Hi Mark, I did leave out the temp but I have added it now. I also added a note that cook times can vary depending on the size and thickness of your chicken, the heat of your stove and even the pan you use. In your PS you asked about taking it off the heat after the 6 minutes, but after that saute you cover and cook on LOW heat for another 10 minutes. At that point, the chicken should be close to the 160 mark and needs to rest for a bit. Again, depending on your own kitchen, it’s possible the time could vary.
This recipe is incredibly delicious! I’ve never had chicken breasts turn out so tender. I did check out other recipes on other sites, but they had so many ingredients that I lost interest! Thank you Kristin, for this and so many other tasty dishes.
You are so welcome Sue! Awesome feedback, thanks for stopping by.
I love this recipe. I love this site. Yellow Bliss is like having a really old copy of your mom’s favorite cookbook that she updated with all the new methods of cooking and modern recipes. I’m a 61 year old granny that still loves cooking and gathering around the table.im amazed that such a young lady has such a library . Thank you for all your hard work. I appreciate you and I love Yellow Bliss!
You are so welcome Christy! Thank you for the kind words. ( You Made My Day! 🙂
Easy, quick and delicious way to prepare chicken. No more dry chicken! I make this all the time. If I need a dish to take to friends, I do this chicken with a vegetable. Thank you for sharing!
You are so welcome Dan! Thanks for stopping by.
K.
good soup
Can you use boneless skinless chicken thighs instead of breasts?
I have made thighs on the stovetop, but they tend to be messier because of the higher fat content, and also take a little longer to cook through depending on the thickness.
Thanks Kristin, this is a really good EASY recipe! With the full amounts of seasoning, mine came out pretty salty — I think I will try it agin halving the amounts. Has anybody made suggestions for how to back off the saltiness a bit? For your readers, if I’ve done my math correctly, sodium is only about 570mg per chicken breast, which is not bad given a 2,300mg / day USRDA. Only other comment is that I didn’t need the whole 10 minutes on low covered. After the 4 + 2 I checked and my chicken was already at 135. I typically shoot for 150 to get carryover up to ~160-165. Only took about 4 of the 10 minutes on low to get there!
Hi Rick, saltiness is definitely a personal taste, so you can cut down if you prefer. Chicken breasts can range in size and thickness quite a bit so the time it takes to get to 165 can vary, so I definitely recommend using a meat thermometer, which it sounds like you did. Sounds like you really enjoyed the recipe though, thanks for your review!
Delicious! Do you have nutrition facts for this chicken?
We are working on adding nutritional content, but even then it would be for informational purposes only. In the meantime there are several online calculators you can use, like myfitnesspal.com.
Just love it, easy, tasty,
Nice! Thank you for stopping by Nas.
this is the best chicken breast recipe ever!!! My go to!!!!
That’s awesome Valerie! Thanks for stopping by.
My family loved it!
Nice! Thanks for stopping by Adela.
This recipe sounds amazing! Can’t wait to try this tonight!!
Thank you Abbey! Thanks for stopping by
It was a hit!
Nice! Thank you Lori for stopping by.
Delicious
Thank you Gracie! Thanks for stopping by.
It was a hit!
I didn’t have all the ingredients but I had taco seasoning which had a few of them and then some. I slipped on the olive oil but continued to follow the recipe and it was delicious and juicy. THANK YOU
You’re so welcome Brenda! thank you so much for stopping by!
Thank you so much for this recipe! I cooked the chicken in a pan (not funny paying attention to the skillet part by accident) so I left it on low for 25min instead of 10 since to make sure it cooked fully & it was still delicious and juice!!
You’re so welcome Brenda! thank you so much for stopping by!
Thank you for this recipe! I was looking for a quick and easy chicken recipe, and this one hit the spot! I needed chicken to go on a salad I was making, and everyone that ate the salad commented on how good the chicken was. It will be my go to from now on!! Thanks again!
Thank you for Stopping by Kim.
This is my new favourite chicken! I spiced mine with salt, pepper, steak spice and omg it was so juicy and tender! I drizzled the butter sauce overtop afterwards it it was to die for on a bed of rice! My boyfriend absolutely loved it and we will definitely be making again!
Thanks Phylicia! and thanks for stopping by.
This has come out perfectly every time! When I turn the heat down to low for the last 10 minutes, I insert a temperature probe (on a wire connected to a meter) and set the temperature for 145 degrees. Sometimes it takes 8 minutes, sometimes 12 minutes. It depends on the thickness of the chicken breast and how cold it was. Then it rests at least 5 minutes. It always comes out juicy and delicious.
Thanks for sharing that tip Carole! Glad you are enjoying one of our favorite chicken recipes!
And I should have mentioned that the temperature always rises another 5-10 degrees while resting.
Your recipe was clearly stated; it was well-demonstrated, and it was easy to follow! The week before, I had ‘bombed out’ with chicken breasts, and had to blend it into a meat sauce: it was that bad! But this time, I followed your instructions and reaped the harvest of a delicious dish! Thank you, again!
That’s awesome David!
I made it today, and the chicken was JUST what I wanted—tender, well-cooked( 165+) AND moist and delicious! My daughter was ecstatic: The delicious chicken and zucchini spaghetti, with onions, and peppers!
Nice! thank you David!
It was great ! Very moist, great taste, and best of
All it was easy Thanks for the recipe ?
Thank you Mary! and thank you for the positive feedback and experience.
This was easy, simple, and absolutely perfect. My Instant Pot broke and it was like I forgot how to cook chicken. Thinking it was going to be some huge ordeal, I found your recipe while Googling for quick stove-top chicken and turned on the gas. Man, this was much, much better than in the Instant Pot. I don’t think I can go back.
Too funny – we are hooked on this recipe too.
Love this! I might play with the seasonings (but great as is), but I have never made chicken this was before and it was so tender – my husband and 2 daughters all loved it!
Hi Tara, So happy that you and your family loved this recipe!
This was SO GOOD!! It’s the first time I’ve ever made chicken this way. My 14 year old had 3 helpings of the chicken! I should have made more. Will definitely make like this again. Followed the recipe to a T and it was perfect! Thank you!
Thank you Danica!
So the breast only cooks for 4 minutes on one side and 12 on the other right?
Basically, yes, but the times are at different temperatures to ensure even cooking throughout. Then rest for 5-10 minutes.
I fixed this in an electric skillet, and boy was it a hit!! I used every ingredient as listed.
What is the best way to utilize the drippings to make the gravy? I have horrible luck with gravy..
You wont have a ton of drippings. However you could melt some more butter in the pan to make a nice sauce. Or you could add a little more butter and some flour, and once that’s cooked add chicken stock.
This is the 3rd time doing this recipe, so do I need to tell you how much I love it?! This time I varied it by using a marinade & chicken thighs. I’m not a working mom, but a busy single, running her own business & teaching herself how to cook. Recipes like this are a life saver! Thank you!
Thank you Lisa! So glad you enjoyed it!
Delicious! I seasoned mine with salt, garlic pepper and paprika.
Thank you Michele! and great idea.
This is the only way I have cooked chicken breast as an entree since I found this method several months ago. Perfect! Thank you for posting!
Thank you Koren!
Thank you for the recipe! I’ve been looking for a go to method for making chicken, and now I’ve found it.
Your welcome Ryan. Thank you for stopping by!
I just tried it. It is soooo good!! I squeezed a fresh lemon over it..yummy!!!! I am in love with this recipe. Thank you
Thank you! So happy that you loved this recipe!
Thank you for stopping by!
I love your simple but delicious recipes, so glad I found you web site. Please keep posting these incredible simple dishes.
Thank you
You’re very sweet Lisa, thank you!
Excellent recipe! Nice and simple!
This recipe was delicious! Everything came out so moist and flavorful! So perfect! I did season them pretty good so I went through the first batch and made a second.
Thank you!!
SO moist! Previously I always seem to dry out my chicken breasts, and I love that you can really use any spice you like for flavour (though I really like the suggestion in the recipe) 🙂
Delicious and EASY. Five stars!
Just made this for lunch. It was SO GOOD!!! So simple and fast. Really appreciate your recipe! 😀
This was the best chicken I loved the flavor. Followed the cooking instructions exactly. I did double the seasoning ingredients. Delish
Hi, Kristin! Thank you for this recipe! I made it tonight for dinner.I didn’t have onion powder and it didn’t matter. I added Chipotle powder along with garlic powder and chili powder, salt and pepper. I followed your recipe but, had just picked some hot peppers from our garden and threw 2 of them into the skillet with 2 chicken breasts after they were browned. We like our food a little spicy. My husband raved at how tender and juicy the chicken tasted and he loved the little bit of heat from the peppers. I will certainly make this again and share your recipe with my friends. 🙂
Thanks a lot for the recipe.
Going to make this in the upcoming days.
Excellent recipe! I cooked as directed and adjusted ingredients for 1 chicken breast. Turned out perfect! Thanks for sharing. This will be used time and again. ?
can i bake this ?
I just made this, but I didn’t have the chili powder. Instead just substituting with my own on hand powders. Not that hard to make, easy and simple instructions. I would do this again.
Just made this tonight! The best recipe! It was so good! Thank you!
I am now making this for the second time and we just love it! This method really works! And the seasoning combination is great. The proof is in the pudding – my picky teens all loved it and now ask for it. The only thing I did differently the second time is make more of it!
Hello!
Thank you so much for sharing this delicious and easy recipe!! I followed it to the ‘T’ and everything turned out perfect! My kids and husband loved it, and I have made sure to share it with my sister and mom!
And the fact that it was easy, is a wonderful bonus!! 🙂 Thank you again!!
Hi, thanks for the recipe, it’s a pretty nice way to make the chicken breast. Only thing I should have done was maybe started it later, it ended up being done first before all my sides so my timing was off.
First note I will admit I do not like chicken much but I am trying to get more in my diet and have been trying different recipes. I really like this with the spices you recommended and will be sure to make it again. Yes I had to fiddle around with my stove temp. Made two sets. First set cautious because of previous comments then second set with a fairly close to high setting for my old electric glass top stove. Second set got seared better. Thanks so much for this recipe. Moist and very tasty. I will be sure to make is often and maybe even experiment with some different seasoning. YOU are a life saver. THANKS!
Yum! I’ve made this 5-6 Times now and it keeps getting better each time. I didn’t have any chili powder so used Cajun powder instead and it’s amazing. Love this recipe!! Thank you.
Incredibly moist. Both my teenage boys loved it. Thanks for sharing the tip of searing and not moving it. Then letting it rest. So juicy!
Yay! Thanks for your comment!
I used a different marinade so I will only comment on the stove top directions. A little disappointed that my chicken was burned when I flipped it after the first 4 minutes. I don’t know why, as I had it on medium-high and dropped it to medium after only 2 minutes when I saw that it was browning faster than it should. I love your sausage/peppers/rice skillet dish though, and showed it to my sisters and mom, who both make that recipe now as well!
It’s tough to say what happened because every kitchen is different. I have some burners that just get hotter than others. You’ll have to use your best judgement and just keep an eye on it.
I have tried this two more times, and I cooked it on my electric stovetop on just over medium heat so as to avoid burning. It worked great following the rest of your cooking instructions. Very tender and flavorful! I can now rate this 5 stars! I would suggest to people trying this cooking method for the first time to check your chicken when it is cooking on that first side to make sure it isn’t burned after a couple minutes! I am wondering if this stovetop method will work for boneless skinless chicken thighs? I’m going to try it today!
Great to hear Shallan!!
This recipe is amazing. I also tweaked it for chicken legs and they were just as good!
what if I add Golden Mushroom soup and when should I do it?
I was nervous about this method (let the chicken rest for 10 minutes – will it even be cooked?!) but I am SO HAPPY with the result. It tastes amazing and it was so easy! Plus, it freed up my oven for roasted veggies. Great post, thank you!
So glad you gave it a try. I love this method because the chicken gets a nice sear, then continues to cook after you turn off the heat and cover it so it almost “steams” it and it stays super juicy!
OMG! I tried your stovetop chicken method. I can’t believe I have been cooking it wrong all these years! Your method is by far the best stovetop chicken I have ever cooked. I didn’t use your seasoning though, as I am currently in love with Adobo and black pepper as a seasoning for chicken. Thanks so much for the technique. I am going to try this with turkey breast cutlets too. Yum.
That’s the best part about this method – you can use any seasoning you like! We had this for dinner just last night. Still a favorite!
Try it with Herbes de Province and salt and pepper. It’s delicious.
The medium-high directions are misleading, my poor chicken breasts are burnt ?
Unfortunately each stove is different. Medium-high works perfectly on mine, however you have to use your discretion in your own kitchen.