Achieving perfectly pan-seared chicken doesn’t require a long list of fancy ingredients. In fact, its beauty lies in its simplicity. Here’s what you’ll need for this tried-and-true method:

• Boneless, skinless chicken breasts: This particular stovetop chicken recipe is meticulously developed for boneless breasts. While bone-in chicken is delicious, it requires a significantly longer cooking time, which can easily lead to burnt exteriors and undercooked centers in a pan. For this method, consistency is key, and boneless breasts provide that. If your chicken breasts are particularly thick or uneven, consider gently pounding them to a uniform ½-inch thickness for even cooking.
• Salt and freshly ground black pepper: Do not be conservative here! A generous and even sprinkle of kosher salt and freshly ground black pepper is the absolute foundation of flavorful chicken. Salt not only seasons the meat but also helps in developing that desirable golden crust. Good quality pepper adds a crucial aromatic depth.
• Oil: The type of oil you choose is critical for a good sear. Opt for an oil with a high smoke point to prevent your kitchen from filling with smoke and to ensure the chicken sears beautifully without burning. Excellent choices include avocado oil, grapeseed oil, or light olive oil (not extra virgin, which has a lower smoke point). These oils can withstand the medium-high heat needed for searing, allowing the chicken to achieve that gorgeous golden crust.

For precise measurements and detailed ingredient quantities, please refer to the comprehensive recipe card located at the bottom of this article.

Achieving crisp, golden exteriors and tender, juicy interiors for your chicken breasts is simple when you follow these exact steps. This method is designed for consistent perfection, ensuring you’ll have delicious results every single time:

1. Pat dry and season generously. This initial step is absolutely crucial. Use paper towels to thoroughly pat both sides of your chicken breasts dry. Any excess moisture on the surface will cause the chicken to steam rather than sear, preventing the formation of that coveted golden-brown crust. Once dry, sprinkle both sides generously with kosher salt and freshly ground black pepper. Don’t be shy with the seasoning; it’s what builds flavor from the outside in. If desired, this is also the perfect time to add any extra seasonings like garlic powder, smoked paprika, or a blend of Italian herbs.

2. Heat your pan to the right temperature. Place a large, heavy-bottomed skillet (I find enameled cast iron or stainless steel work beautifully) over medium-high heat. Add approximately 1 tablespoon of your chosen high-smoke-point oil, ensuring there’s enough to lightly coat the entire bottom of the pan. Allow the pan and oil to heat for 1 to 2 minutes. You’ll know it’s hot enough to sear when the oil begins to shimmer slightly and moves easily when you gently tilt the pan. This indicates it’s reached the optimal temperature for the Maillard reaction, which creates that delicious crust.
3. Sear the first side without moving. Carefully lay the seasoned chicken breasts flat into the hot pan. You should hear a satisfying sizzle immediately—that’s the sound of a perfect sear beginning! This is perhaps the most important instruction: once the chicken is in the pan, do not move it for 5 to 7 minutes. This undisturbed contact with the hot surface is precisely how you achieve a beautiful, even, golden-brown crust. Resist the urge to peek or move it. If you attempt to lift the chicken and it sticks to the pan, simply give it another minute or so; it will naturally release when a sufficient crust has formed and it’s ready to be flipped.

4. Flip, cover, and finish cooking. Once the first side is beautifully golden and releases easily, use tongs or a spatula to flip the chicken breasts over. Cook the second side for another 5 to 7 minutes. To ensure the chicken cooks through gently and remains moist, place a lid on the pan for the last 1 to 2 minutes of cooking. This traps steam and helps the internal temperature rise to a safe level without drying out the exterior.
5. Check the internal temperature. The most reliable way to guarantee your chicken is perfectly cooked and safe to eat (without overcooking it) is to use an instant-read thermometer. Insert the thermometer into the thickest part of the chicken breast, avoiding any bone if applicable. Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). I often remove my chicken from the heat at around 160°F (71°C), knowing that it will continue to cook through residual heat as it rests, bringing it to the ideal 165°F. This carryover cooking helps maintain maximum juiciness.

6. Allow the chicken to rest. Once cooked, transfer the chicken breasts to a clean cutting board and let them rest undisturbed for at least 5 minutes before slicing or serving. This step is absolutely non-negotiable for juicy chicken. Resting allows the muscle fibers, which contract during cooking, to relax and reabsorb their juices. If you slice too soon, all those delicious juices will run out onto your board, leaving you with dry chicken.

Using Skin-On Boneless Chicken Breasts?

You can absolutely use skin-on boneless chicken breasts with this stovetop method, and they are incredibly delicious! Just be sure to place them skin-side down first in the hot pan. Cook undisturbed until the skin is beautifully golden-brown and wonderfully crisp (this usually takes about 6–7 minutes, but keep an eye on it). Once the skin is rendered and crispy, flip the chicken and continue cooking as directed in the steps above. The rendered fat from the skin adds incredible flavor, meaning you might even need a little less oil initially!

• Invest in a reliable meat thermometer. If there’s one kitchen tool I consistently recommend, it’s a good instant-read thermometer. This simple device is a total game-changer, eliminating all the guesswork from cooking chicken (as well as steak, pork tenderloin, and more!). It provides confidence that your meat is perfectly cooked and safe, which is especially important if you’re cooking for children or picky eaters.
• Don’t be afraid to adjust the heat mid-cook. While medium-high heat is ideal for searing, stovetops vary. Keep an eye on your chicken. If you notice the oil smoking excessively or the edges of the chicken browning too quickly, don’t hesitate to lower the heat to medium. This ensures the inside cooks thoroughly without burning the beautiful crust you’ve worked so hard to achieve.
• Finish with a touch of butter for richness. This step is entirely optional, but oh-so-worth it for the incredible flavor and silky texture it adds. During the last minute of cooking, or immediately after you remove the chicken from the heat, add about ½ tablespoon of butter per chicken breast to the hot pan. It will melt into the pan juices, creating a quick, luxurious sauce that coats the chicken and gives it a rich, restaurant-style finish.
• Keep the seasoning simple (or get creative!). At its core, salt and pepper are truly all you need for delicious chicken. However, don’t limit yourself! Experiment with different flavor profiles to match your meal. I often add a pinch of garlic powder, smoked paprika for a smoky depth, a dash of Italian seasoning, or even a little taco seasoning, depending on what I’m serving it with. The beauty of this method is its adaptability.
• Always slice against the grain for maximum tenderness. This often-overlooked tip makes a significant difference in the tenderness of your cooked chicken. Before slicing, take a moment to observe the lines (muscle fibers) running through the chicken breast. Always cut across them, not with them. This shortens the muscle fibers, making each bite much more tender and less chewy.
• For thick or uneven chicken breasts, pound them out. Many raw chicken breasts are thicker on one end than the other. If you cook them as is, the thinner parts will overcook and dry out before the thicker parts are done. To ensure even cooking and consistently juicy results, place the chicken breasts between two sheets of parchment paper or plastic wrap and gently pound them with a meat mallet (or the flat side of a heavy pan) to an even thickness, ideally about ½ inch. You don’t have to do this every time, but it makes a big difference for perfectly cooked chicken.

Versatile Serving Suggestions

The beauty of these pan-cooked chicken breasts lies in their incredible versatility. They pair perfectly with just about anything, making them a staple in my kitchen. For a quick and satisfying weeknight dinner, consider serving them alongside my extra crispy roasted potatoes and a comforting broccoli cheese casserole. If you’re looking for something lighter, they are fantastic with my refreshing Greek cucumber tomato salad or a vibrant spinach strawberry salad with poppy seed dressing. When I’m in the mood for something a bit more substantial or elegant, I love to slice them over creamy Baked Boursin Cheese Pasta with Sundried Tomatoes and Spinach. They also make an excellent filling for toasted garlicky bread rolls, creating the ultimate Chicken Caesar Sandwich. Their neutral yet flavorful profile means they adapt to almost any side dish or cuisine!

While a meat thermometer is highly recommended for accuracy, you can visually check for doneness. Slice into the thickest part of the breast. The meat should be opaque and white all the way through, with absolutely no pink or translucent spots visible. Additionally, the juices should run clear when pierced. If you see any pink or cloudy juices, continue cooking for another minute or two and re-check.

Do not force it! If your chicken is sticking when you try to lift it, it simply means that a sufficient crust has not yet formed. The chicken will naturally release itself from the pan once a beautiful, golden-brown crust has developed on that side. Give it another minute or two of undisturbed cooking time; patience is key here, and it will eventually flip easily without tearing.

The most common reason for dry or rubbery chicken is overcooking. Even just a minute or two past its ideal internal temperature can significantly impact texture. Chicken breasts are lean and cook quickly. To avoid this, use an instant-read thermometer and aim to pull the chicken off the heat at 160°F (71°C). Then, let it rest for 5 minutes. The carryover cooking will bring it up to the safe 165°F (74°C) while keeping it wonderfully juicy.

Absolutely! Boneless, skinless chicken thighs cook beautifully in a skillet using this exact method. They are generally more forgiving than chicken breasts due to their higher fat content, so they tend to stay juicy even if slightly overcooked. They will, however, typically require a slightly longer cooking time—expect about 7 to 9 minutes per side, depending on their thickness. Ensure they reach an internal temperature of 175°F (80°C) for optimal tenderness.

While this recipe focuses on a simple seasoning for a quick preparation, you can certainly marinate your chicken breasts beforehand to add extra flavor and tenderness. Short marinades (30 minutes to 2 hours) with acidic components like lemon juice or vinegar, or flavor-packed marinades with herbs and spices, work wonderfully. Just be sure to pat the marinated chicken thoroughly dry before searing to still achieve that desired golden crust.

• ▢ 2 boneless, skinless chicken breasts (about 1 pound total)
• ▢ 3/4 teaspoon kosher salt
• ▢ 1/4 teaspoon freshly ground black pepper
• ▢ 1 Tablespoon oil (avocado oil or olive oil)
• ▢ 1 Tablespoon butter (optional, for finishing)

• Use paper towels to pat both sides of the chicken breasts thoroughly dry—this is key for achieving a fantastic sear. Season generously on both sides with kosher salt and freshly ground black pepper.
• Place a large, heavy-bottomed skillet over medium-high heat. Add your chosen oil and let it heat for 1 to 2 minutes, until it shimmers and moves fluidly when the pan is tilted.
• Sear the first side. Carefully place the chicken into the hot pan (it should sizzle immediately!) and do not move it. Allow it to cook for 5 to 7 minutes, until a beautiful golden crust forms and the chicken easily releases from the pan when gently nudged.
• Flip the chicken and cook the second side for another 5 to 7 minutes. To ensure a juicy finish, cover the pan with a lid for the final 1 to 2 minutes of cooking.
• Confirm doneness with an instant-read thermometer. Insert it into the thickest part of the breast—it should register an internal temperature of 165°F (74°C).
• Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing. This crucial step locks in the juices. Slice against the grain and serve immediately. For an added touch of luxury, melt a small pat of butter over each breast before serving.

• If your chicken breasts are unusually thick or uneven, gently pound them to a consistent 1/2-inch thickness before seasoning and cooking. This ensures they cook evenly and prevents the thinner parts from drying out.
• Feel free to enhance the flavor beyond salt and pepper by adding garlic powder, onion powder, smoked paprika, or your favorite all-purpose spice mix. These can be added along with the salt and pepper in the seasoning step.
• If you opt for skin-on boneless chicken breasts, begin by placing them skin-side down in the hot pan. Cook undisturbed until the skin is beautifully golden and crisp (this usually takes about 6-7 minutes) before flipping and continuing with the recipe instructions. The rendered fat from the skin adds incredible flavor and may mean you need less initial oil.
• Storage tips: Store any leftover cooked chicken breasts in an airtight container in the refrigerator for up to 3–4 days. To reheat, gently warm slices in a skillet over low heat until just heated through, or enjoy them cold in salads and sandwiches (they’re fantastic in a Caesar Pasta Salad!). You can also freeze cooked chicken for up to 3 months; simply thaw overnight in the fridge before use.

Nutrition

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