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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.
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!
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 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!
Recipe FAQs
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.
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.
Serving Suggestions
- Broccoli Rice Casserole
- Air Fryer Green Beans
- Cauliflower Gratin
- Arugula Salad
- Easy Oven Roasted Vegetables
More Chicken Recipes
- One Pan Lemon Chicken Picatta
- Baked Caprese Chicken
- Creamy Chicken & Wild Rice Soup
- Chicken Stroganoff
- Chicken Tortilla Soup
- Grilled Chicken Marinade
- 19 Recipes for Boneless Chicken Thighs
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 chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon butter
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.
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!!