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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!

Make it a complete meal with your favorite veggies, a Butter Lettuce Salad, and some Roasted Baby Potatoes.

Pan seared stove top chicken breasts in a skillet.
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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!

Key Ingredients

  • 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 the recipe card below for full, detailed 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.

Quick Tip – How to Tenderize Chicken

Whacking the chicken with a meat mallet may seem a little extra, but I promise this small extra step is totally worth it.

Chicken breasts can also vary in size; they typically have a thicker end and a thinner end, and this makes them cook unevenly.

So to fix that, pound that chicken! Place the chicken between two pieces of plastic, or in a sealable plastic bag, and use a meat tenderizer to gently pound chicken breasts until they are even throughout.

Raw chicken breasts with seasoning on a plate.

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.

Seared chicken breasts in a skillet with a pat of butter.

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.

Seared chicken breasts in a silver skillet.

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.

Piece of chicken with a spatula.

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!

Recipe FAQs

How long does it take to cook chicken on the stove top?

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.

How do you cook chicken on the stove without drying it out?

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.

What is the internal temperature for chicken breast?

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.

Leftovers

  • 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.

Pro Tips

  • 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.
sliced chicken breast on a cutting boar.

Serving Suggestions

More Chicken Recipes

Recipe
social media image for stove top chicken

Stovetop Chicken Breast Recipe

4.72 from 32 votes
Stove Top Chicken Breasts are tender, juicy and beautifully seared in less than 30 minutes. With a simple seasoning and butter sauce, this is the best chicken recipe!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings

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 chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon butter
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Instructions
 

  • 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.

Notes

Chicken is done when it reaches an internal temperature of 165 degrees. Note that the cook time can vary depending on your particular stove’s flame and the pan use, as well as the size and thickness of the chicken. 
I highly recommend having a meat thermometer on hand and testing the temperature as you remove it from the heat. It does need to rest, but if it’s already hit the 165 mark you may need to simply rest on a cutting board. 
Resist the urge to move chicken as it cooks. It needs that time to get a beautiful sear.
Keyword juicy chicken, stovetop chicken breast

Nutrition

Calories: 188kcalCarbohydrates: 1gProtein: 24gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 80mgSodium: 740mgPotassium: 434mgFiber: 1gSugar: 1gVitamin A: 197IUVitamin C: 1mgCalcium: 10mgIron: 1mg

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.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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4.72 from 32 votes (20 ratings without comment)

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Comments

  1. Kim says:

    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!

    1. Kristin says:

      Thank you for Stopping by Kim.

  2. Phylicia says:

    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!

    1. Kristin says:

      Thanks Phylicia! and thanks for stopping by.

  3. Carole White says:

    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.

    1. Kristin says:

      Thanks for sharing that tip Carole! Glad you are enjoying one of our favorite chicken recipes!

      1. Carole White says:

        And I should have mentioned that the temperature always rises another 5-10 degrees while resting.

  4. David Solomon says:

    Your recipe was clearly stated; it was well-demonstrated, and it was easy to follow! The week before, I had โ€˜bombed outโ€™ 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!

    1. Kristin says:

      That’s awesome David!

  5. David Solomon says:

    I made it today, and the chicken was JUST what I wantedโ€”tender, well-cooked( 165+) AND moist and delicious! My daughter was ecstatic: The delicious chicken and zucchini spaghetti, with onions, and peppers!

    1. Kristin says:

      Nice! thank you David!

  6. Mary says:

    It was great ! Very moist, great taste, and best of
    All it was easy Thanks for the recipe ?

    1. Kristin says:

      Thank you Mary! and thank you for the positive feedback and experience.

  7. Bre says:

    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.

    1. Kristin says:

      Too funny – we are hooked on this recipe too.

  8. Tara says:

    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!

    1. Kristin says:

      Hi Tara, So happy that you and your family loved this recipe!

  9. Danica says:

    This was SO GOOD!! Itโ€™s the first time Iโ€™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!

    1. Kristin says:

      Thank you Danica!

  10. Laura says:

    So the breast only cooks for 4 minutes on one side and 12 on the other right?

    1. Kristin says:

      Basically, yes, but the times are at different temperatures to ensure even cooking throughout. Then rest for 5-10 minutes.

  11. Heather says:

    I fixed this in an electric skillet, and boy was it a hit!! I used every ingredient as listed.

  12. SJ MB says:

    What is the best way to utilize the drippings to make the gravy? I have horrible luck with gravy..

    1. Kristin says:

      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.

  13. Lisa says:

    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!

    1. Kristin says:

      Thank you Lisa! So glad you enjoyed it!

  14. Michele Rutin says:

    Delicious! I seasoned mine with salt, garlic pepper and paprika.

    1. Kristin says:

      Thank you Michele! and great idea.

  15. Koren Easterday says:

    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!

    1. Kristin says:

      Thank you Koren!

  16. Ryan says:

    Thank you for the recipe! Iโ€™ve been looking for a go to method for making chicken, and now Iโ€™ve found it.

    1. Kristin says:

      Your welcome Ryan. Thank you for stopping by!

  17. God's gift says:

    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

    1. Kristin says:

      Thank you! So happy that you loved this recipe!
      Thank you for stopping by!

  18. Lisa Messina says:

    I love your simple but delicious recipes, so glad I found you web site. Please keep posting these incredible simple dishes.
    Thank you

    1. Kristin says:

      You’re very sweet Lisa, thank you!

  19. Lynda says:

    Excellent recipe! Nice and simple!

  20. Tracy Brown says:

    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!!