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social media image for stove top chicken
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4.72 from 32 votes

Stovetop Chicken Breast Recipe

Tender, juicy chicken breasts with a golden seared crust, cooked entirely in one skillet with pantry seasonings and a little butter. A hard sear followed by a low, covered finish is what keeps them from drying out.
Prep Time5 minutes
Cook Time16 minutes
Resting Time10 minutes
Total Time31 minutes
Course: Main
Cuisine: American
Servings: 4 servings
Author: Kristin Maxwell

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.
    Raw chicken breasts with seasoning on a plate.
  • 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.
    Chicken breasts in a skillet.
  • 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.
    Seared chicken breasts in a skillet with a pat of butter.
  • Turn the heat to low and cook covered for 8 to 10 minutes for standard breasts, or up to 14 minutes for thick ones.
    Seared chicken breasts in a silver skillet.
  • 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.
    social media image for stove top chicken

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

Calories: 188kcal | Carbohydrates: 1g | Protein: 24g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 740mg | Potassium: 434mg | Fiber: 1g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

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