- Pat the chicken dry and season with salt and pepper. …
- Heat the oil over medium-high heat in a large skillet. …
- Carefully add the chicken to the hot pan and cook for 5 to 7 minutes. …
- Flip the chicken and cook until it reaches 165°F, 5 to 7 minutes more. …
- Slice and serve.
My go-to method for a quick and healthy dinner served with your choice of sides is to learn how to cook chicken breasts on the stovetop so they come out juicy and tender.
Although chicken is a traditional dinnertime favorite, it can easily become bland and dry. To prevent that, I’m going to share my stovetop pan-searing technique, which gives the chicken breasts a ton of flavor on the outside while maintaining moist, tender meat. The key to success is heat management.
You must give the protein enough time to brown on the outside before lowering the heat to gently finish cooking. Once you master this simple technique, the possibilities are endless. Try experimenting with the serving sizes for entrees, increasing the protein content of salads, or shredding pieces to use in soups and casseroles.
I advise using boneless, skinless chicken breasts weighing six to ten ounces. The tenders add bulk and make it more difficult to flatten if they are still attached. For the kids, I like to make baked chicken tenders using them. It turns out to be too wide after flattening anything larger than 8 ounces, so you might need to cook it in two batches.
The shape of chicken breasts makes it difficult to cook them evenly. On one side, they are thicker, and on the other, they thin out and taper. The thick end should ideally be flattened to make the piece level. Put the chicken in a plastic bag and pound it with a rolling pin or meat mallet. Shoot for about ½ to ¾ inch thickness.
Another choice is to cut the chicken in half lengthwise, creating two fillets from a single piece. If the meat is very thick, at least an inch thick, this method works well.
The flavor compounds in dried seasonings like salt, black pepper, garlic powder, and herbs are concentrated. Feel free to add what you have on hand in your spice cabinet; a little goes a long way. Don’t overthink it. If desired, you can prepare a dish using only salt and pepper. Even more flavor will be added to the chicken during the cooking process.
I like to add paprika to my seasoning mixture to give it a deep golden color and earthy flavor. To add a unique twist, I use sweet varieties that are smoked or spicy. Use a small amount and reduce the heat if necessary to prevent burning the spice. Remove the paprika for a deeper golden brown hue. When flipping the food, cook the first side on medium-high heat before switching to medium.
After flattening the meat, dry both sides with paper towels. Any additional moisture on the surface that might cause it to steam instead of turn brown is wicked up using this process. In the pan, we want to jump-start the development of flavor and color.
Sprinkle the seasoning mixture evenly, about a 1/2 teaspoon per side. Don’t let the chicken sit too long. The salt will draw the moisture to the surface. Blot with a paper towel if this occurs before adding to the pan.
A stainless steel or cast iron skillet is helpful in producing a golden-brown crust. The key to effectively using them is to warm the pan and the oil before adding the meat. This process creates a better non-stick surface. It’s acceptable to use a nonstick pan as well since we are using moderate heat if that makes you feel more comfortable.
The best cooking oils for stovetop chicken breast are avocado oil for its high smoke point and bland flavor or olive oil for its slightly fruity flavor. Ensure that the oil is very hot but not smokey. Press the pieces into place for better surface contact before remaining still after that I repeat, let it sear!.
The meat’s excess moisture is removed by the moderate heat and preheated fat. Then it goes through the Maillard browning reaction. For much tastier bites, hundreds of new flavors and golden hues develop. During the time that the chicken forms a crust, pay close attention to the color change. This will make it easy to flip over.
I add a tablespoon of butter after flipping, though it’s not required. Let the fat melt, then baste with it. In order to stop the meat from drying out, the process coats the surface. Add some rosemary or thyme sprigs to the dish to give it a fresh herb flavor.
The milk solids give the meat more color and a nutty flavor when they brown. I wait until after the first sear because I don’t want the butter’s water to prevent browning or the solids from burning. You can skip this step, but I really like the additional flavor it imparts.
The chicken breasts’ exterior should turn golden brown and be entirely opaque. The meat shouldn’t be raw in the middle, even if the juices are slightly pink. Check the internal temperature of the thickest part of the breast with an instant-read thermometer. In order to get the most accurate result, I poke it parallel into the meat. It should be between 160 to 165ºF (71 to 74ºC).
Give the chicken about 5 minutes to rest before slicing. The flavorful juices can redistribute into the muscle fibers during this time. During resting, the meat retains its moisture rather than dripping onto the cutting board.
5 to 7 minutes per side over medium heat in a preheated pan Larger pieces of chicken will take longer to cook. Aim for an internal temperature of 71 to 74 degrees Celsius, or 160 to 165 degrees Fahrenheit.
Yes, brining the chicken breasts will increase their flavor and juiciness if you have extra time. In two quarts of water, dissolve 1/3 cup of kosher salt or 1/2 cup of table salt. Add the chicken, then chill for up to 24 hours or at least for 30 minutes. Dry the surface well before cooking.
For more flavor dimensions, add a chicken marinade. Citrus juices, salt, aromatics like garlic, and soy sauce contribute to a savory umami flavor that is enhanced. The marinade contains an acid, so you only need to cook it for 30 minutes or up to an hour. The meat may turn mushy in texture if left longer. Pat dry before cooking.
Yes, the flavorful fond from the juices and cooked bits in the skillet is excellent for making a pan sauce or gravy. Make a roux by adding 1 to 2 tablespoons of flour and 1 to 2 tablespoons of drippings from the pan, or 1 tablespoon of butter if it was previously omitted. Thicken the sauce with 1 cup of chicken stock or broth, whisk, and cook over medium-high heat until thickened.
The shape of chicken breasts makes it difficult to cook them evenly. On one side, they are thicker, and on the other, they thin out and taper. The thick end should ideally be flattened to make the piece level. Put the chicken in a plastic bag and pound it with a rolling pin or meat mallet. Shoot for about ½ to ¾ inch thickness.
I like to add paprika to my seasoning mixture to give it a deep golden color and earthy flavor. To add a unique twist, I use sweet varieties that are smoked or spicy. Use a small amount and reduce the heat if necessary to prevent burning the spice. Remove the paprika for a deeper golden brown hue. When flipping the food, cook the first side on medium-high heat before switching to medium.
Give the chicken about 5 minutes to rest before slicing. The flavorful juices can redistribute into the muscle fibers during this time. During resting, the meat retains its moisture rather than dripping onto the cutting board.
The chicken breasts’ exterior should turn golden brown and be entirely opaque. The meat shouldn’t be raw in the middle, even if the juices are slightly pink. Check the internal temperature of the thickest part of the breast with an instant-read thermometer. In order to get the most accurate result, I poke it parallel into the meat. It should be between 160 to 165ºF (71 to 74ºC).
My go-to method for a quick and healthy dinner served with your choice of sides is to learn how to cook chicken breasts on the stovetop so they come out juicy and tender.
FAQ
How long should I cook chicken on the stove?
About 5 to 7 minutes per side, in a preheated pan over medium heat, is how long it takes to cook chicken pieces in a frying pan. Larger pieces of chicken will take longer to cook. Aim for an internal temperature of 71 to 74 degrees Celsius, or 160 to 165 degrees Fahrenheit.
How long do you cook each side of chicken breast?
In the pan, bone-in breasts need to cook for 11–15 minutes per side to be fully cooked compared to 8–11 minutes for boneless breasts. Cooking time for bone-in thighs is 8-11 minutes per side, compared to 5-7 minutes for boneless thighs.
How long does it take to cook chicken breast in frying pan?
If the chicken breasts have skin, place it skin-side down in the hot oil and cook for two to three minutes, or until browned. Then, flip the food over, close the lid, and cook for 7-8 minutes, or until it is thoroughly cooked.
How do you know when Stove Top chicken is done?
Simply place your food thermometer into the chicken’s thickest part, which for a whole bird would be the breast. When the thermometer registers 180°F (82°C) for a whole chicken or 165°F (74°C) for chicken cuts, you know the chicken is cooked.
