Juicy Stove Top Chicken Breasts Recipe
This Juicy Stove Top Chicken Breasts Recipe turns ordinary chicken into tender, flavorful perfection. With a few smart seasoning tricks and pan techniques, you’ll get golden, juicy chicken in under 20 minutes — perfect for a weeknight dinner that tastes like a chef’s creation.
Equipment
- Heavy skillet (cast iron or stainless steel)
- Tongs
- Instant-read thermometer
- Foil for resting
Ingredients
Main Ingredients
- 3 Tbsp Vegetable oil or canola oil (divided) Use neutral oils with high smoke point
- 4 pieces Boneless, skinless chicken breasts About 1 lb total; use thin-cut or butterfly thick pieces
- Cooking spray Helps prevent sticking
- Salt & fresh ground pepper To taste; adjust after cooking
- 0.5 tsp Garlic powder Adds savory depth
- 0.5 tsp Onion powder Substitute shallot powder if preferred
- 0.5 tsp Dried basil Use dried thyme or oregano as alternatives
- 0.5 tsp Paprika (smoked or sweet) Smoked paprika adds depth
- 2 Tbsp Unsalted butter (divided) Adds richness; can reduce or omit for lighter version
Instructions
- Step 1: Prepare & Season
Pat the chicken breasts dry with paper towels. Lightly spray or rub with oil. Season both sides with salt, pepper, garlic powder, onion powder, dried basil, and paprika. - Step 2: Preheat the Pan
Heat 1½ Tbsp oil in a heavy skillet over medium-high heat until shimmering. A drop of water should sizzle and evaporate immediately. - Step 3: Sear One Side
Place chicken in the pan without overcrowding. Sear for 4–5 minutes without moving until golden. Don’t flip early — let the crust form. - Step 4: Flip & Add Butter
Flip chicken and add remaining 1½ Tbsp oil plus 1 Tbsp butter. Tilt the pan and spoon melted butter over chicken to baste repeatedly. - Step 5: Lower Heat & Finish Cooking
Reduce heat to medium and cook another 4–6 minutes, basting occasionally, until internal temperature reaches 160°F (71°C). - Step 6: Rest Before Serving
Remove from heat, tent with foil, and rest for 5 minutes to lock in juices. Slice and serve immediately.
Notes
Chef’s Tips:
- Always rest chicken before slicing — it keeps juices intact.
- Use an instant-read thermometer for best accuracy.
- Add lemon juice or pan sauce for a bright finish.
- Slice against the grain for maximum tenderness.
- Serve with mashed potatoes, roasted veggies, or salad.
- Always rest chicken before slicing — it keeps juices intact.
- Use an instant-read thermometer for best accuracy.
- Add lemon juice or pan sauce for a bright finish.
- Slice against the grain for maximum tenderness.
- Serve with mashed potatoes, roasted veggies, or salad.