Cooking chicken in the stove can seem intimidating for many home cooks. Chicken breast especially tends to dry out easily without the right technique. But with a few simple tips, you can make juicy, golden chicken breast right on the stovetop any night of the week.
In this comprehensive guide, I’ll walk through everything you need to know to cook moist, flavorful chicken breasts in a skillet or pan on the stove
Benefits of Stovetop Chicken
There are a few key advantages to cooking chicken in a pan on the stove rather than oven-roasting or grilling
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Speed – Chicken breasts cook much faster on the stovetop, making this method perfect for busy weeknights. Boneless breasts take only about 15 minutes start to finish.
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Flavor – The high heat of the skillet or pan allows you to develop a beautiful golden brown exterior full of flavor. This sear would be difficult to achieve in a gentle oven.
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Control – On the stove, you can better monitor the chicken as it cooks, flipping halfway through and adjusting heat as needed. In the oven, it’s easier to overcook or dry out.
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Versatility – Pan-seared chicken works in all sorts of recipes from pastas to salads, sandwiches, bowls and more. It also takes well to a variety of seasonings.
Now let’s get into the step-by-step process for foolproof stovetop chicken success.
How to Cook Chicken Breasts in a Pan
Follow this simple method for tender, juicy chicken every time:
Ingredients
- Boneless, skinless chicken breasts
- Olive oil or avocado oil
- Salt and pepper
- Spices or herbs (optional)
- Butter (optional, for flavor)
Steps
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Pat the chicken dry – Remove excess moisture from the surface of the chicken with paper towels. Wet chicken won’t brown properly.
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Generously season – Sprinkle both sides with salt, pepper, and any other spices or herbs you want. Popular options are garlic powder, paprika, Italian seasoning, etc.
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Heat oil in a skillet – Coat the bottom of a skillet with 1 Tbsp oil and heat over medium-high heat until shimmering.
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Sear one side – Place the chicken in the hot skillet and cook undisturbed for 5-7 minutes to get a crispy brown exterior.
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Flip and cook – Flip and cook the second side for another 5-7 minutes until browned.
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Check temperature – Chicken is done at 165°F. Let it rest 5 minutes before slicing.
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Add butter (optional) – For extra richness, add a pat of butter to the pan when chicken comes out. Baste chicken with melted butter.
And that’s it! With this simple stovetop chicken cooking method, you’ll have delicious golden chicken breast ready in about 15 minutes.
Tips for Stovetop Chicken Perfection
Follow these tips from the pros for the best pan-seared chicken every time:
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Start with room temperature chicken – Chicken direct from the fridge will lower the pan temperature and cook unevenly. Let it sit out 20 minutes before cooking.
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Use a thick, heavy skillet – Good heat retention is key. Cast iron or stainless steel work best.
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Don’t move the chicken – That golden sear requires undisturbed contact with the hot pan. Resist flipping too soon.
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Adjust heat as needed – If browning too fast, lower heat. If not browning, increase heat.
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Use a meat thermometer – It takes the guesswork out of doneness. Chicken is safe at 165°F.
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Rest before slicing – Letting chicken rest 5 minutes after cooking allows juices to redistribute so meat stays moist.
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Slice against the grain – Cutting against the muscle fibers makes chicken more tender.
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Pound thick breasts – If chicken breasts are extra thick, pound them to an even 1/2-inch thickness so they cook evenly. No dry spots.
Top Chicken Breast Recipes for the Stove
The simple pan-seared chicken technique above works in all sorts of delicious recipes. Try these stove-cooked chicken breast recipes:
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Easy Chicken Parmesan – Breaded chicken smothered in marinara and melted mozzarella. An Italian favorite!
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Lemon Chicken Piccata – Chicken sautéed in lemon, butter, capers and parsley. Quick and elegant.
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Sesame Chicken – Crispy chicken coated in a sweet and sticky sesame sauce. Better than takeout!
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Chicken Fajitas – Spicy chicken, peppers and onions wrapped up in tortillas. Weeknight friendly.
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Buffalo Chicken Sandwiches – Chicken smothered in buffalo sauce gives these sandwiches a kick!
Once you’ve mastered the basics, you can make easy variations by using different seasonings, sauces and ingredients. The possibilities are endless.
Common Questions about Stovetop Chicken
Here are answers to some frequently asked questions:
How long does it take to cook chicken breasts on the stove?
- Boneless, skinless breasts take 15-20 minutes total. Cook 5-7 minutes per side over medium-high heat. Thicker breasts take slightly longer.
What temperature should chicken breasts be when done?
- Chicken is safe to eat and fully cooked at 165°F. Check with a meat thermometer inserted into thickest part.
Can I use bone-in chicken breasts?
- Bone-in breasts take much longer to cook through, so it’s best to use boneless. Cook bone-in breasts in the oven.
What oil should I use to cook chicken in a pan?
- Opt for an oil with a high smoke point like avocado, grapeseed or olive oil. Avoid low-smoke point oils like vegetable and canola oil.
How do I keep chicken breasts from drying out?
- Don’t overcook, use a meat thermometer, let chicken rest before slicing, and slice against the grain. Adding a pat of butter at the end also keeps it moist.
Can I cook frozen chicken breasts on the stove?
- It’s best to thaw chicken breasts before cooking. Otherwise they will cook unevenly. Thaw in the refrigerator overnight before cooking.
The beauty of stovetop chicken is how quick and easy it is while still delivering juicy, flavorful results. In less time than it takes to heat up the oven, you can enjoy tender golden chicken breasts for a nightly dinner win. Give this simple pan-cooked chicken a try soon!
Don’t Lose The Skin
As a kid, I truly hated chicken skin. The thought of eating an animal’s skin grossed me out for some reason. I had no problem eating the meat, though, and if it was fried, well, I could eat that, too. What can I say? I was a dichotomous little guy. Of course, as I got into cooking, I quickly learned why so many recipes leave the skin on. No, it’s not just for looks, though skin-on chicken sure is Insta-genic. There are also practical reasons.
For one, the skin acts as a shield from the heat. Now, that doesn’t mean your chicken isn’t getting cooked. It is. The skin also locks in the moisture and significantly reduces the chance of you drying the chicken. Even better, the skin turns deliciously crispy. You may want to cover the pan. Avoid the temptation and trust the process. After all, we’re searing meat, not steaming dumplings. As long as your chicken reaches an internal temp of 165°F, you’re good!
Is This Chicken Breast On The Stovetop Healthy?
Even with the skin on, chicken breast is fairly lean. And as far as this recipe is concerned, you won’t find any red-flag ingredients. Plus, it’s low carb, gluten-free, and loaded with protein—obviously. The sodium isn’t alarming here either. All this to say, you’re good. No subs needed.
