Pan Seared Chicken Breast (Stove Top) - Cooking For My Soul (2024)

I’ve been using this essential stove top pan seared chicken breast recipe for years, and it has never failed me.

I’m sharing all the tips and tricks to make the perfect, juicy, tender, and flavorful chicken breasts right on your stove top.

This pan seared chicken breast is such a versatile recipe. We use it to serve with so many meals, including salads, pastas, and soups.

A fundamental cooking skill is knowing how to pan sear chicken breasts. I don’t know about you, but I use this method several times a week. Chicken is our favorite protein, and we use it in everything.

But how often has your chicken turned out dry and tough? Yup, I’ve been there too.

Well, today, I am sharing all my best tricks and tips for making the best stove top seared chicken breasts ever. Always juicy, tender, and flavorful.

It’s very simple. No marinating or brining required. You only need your favorite seasoning blends, and the right tools (hint: a meat mallet or tenderizer).

Also, pan seared chicken breasts are so versatile! They can be paired with a variety of dishes. We like to use our favorite Chicken Taco Seasoning for this recipe, which we often turn into the best Chicken Quesadillas ever!

Use this pan seared chicken breast recipe as a guideline for lots of other amazing dishes. For salads, try my Strawberry Chicken Salad or Mediterranean Chicken Salad. It’s also great for pasta, such as this Chicken Broccoli Alfredo. It’s also great for Chicken Caesar Wraps!

Using the right equipment ensures that your pan seared chicken breasts always turn out perfectly juicy and tender. Here are the essentials:

• Meat tenderizer: Use one that has little texture ridges, which helps to break down tough fibers.
• Plastic wrap: Safety first! Cover the chicken with plastic wrap before pounding to prevent bacteria cross-contaminating your kitchen countertops.
• Skillet: I use a non-stick 12-inch skillet most of the time, but you can also use a cast iron or stainless steel skillet.
• Instant read meat thermometer: Overcooking leads to dry and tough chicken, so having a thermometer handy is super helpful.

Ingredient Notes

This pan seared chicken breast recipe is a basic one, and you can use your favorite seasoning blends if you want. Here’s what you’ll need:

• Chicken breasts: Boneless and skinless. For searing, I’d recommend using medium sized chicken breasts so they can be easily pounded to even thickness.
• Kosher salt: Per chicken breast, I use about ½ teaspoon (¼ teaspoon per side).
• Ground black pepper: About ¼ teaspoon, but feel free to use more.
• Your favorite spices: I usually go for garlic powder, Italian seasoning, and paprika.
• Olive oil: For searing. I would not recommend using butter, since butter tends to burn fast.

Step-by-Step Tutorial

Cooking chicken on the stove is super simple, and can be done in just 20 minutes. Here’s a quick tutorial.

Step 1 | Pound chicken breasts

Using a meat mallet or tenderizer, pound the chicken breast to even thickness, about ¾ inch thick. Remember to cover chicken with plastic wrap before pounding.

Step 2 | Season generously

Rub both sides of the chicken breasts a few drizzles of olive oil, Kosher salt, pepper, and your favorite spices. This is where you can get creative with how to season it.

How much salt do you need? Use ½ teaspoon of Kosher salt per chicken breast (¼ teaspoon per side).

See Also

6 Easiest Ways to Cook Chicken Breasts—Including Grilled, Fried, and MoreHow to Brown Chicken: 11 Steps (with Pictures) - wikiHowCooking Chicken: The Do’s & Don’ts | Food TownAskUSDA

Step 3 | Pan sear over the stove top

Heat about 2 tablespoons of olive oil in a large pan over medium heat. The pan should be large enough. If too crowded, the chicken will steam instead. Cook the chicken for about 5 to 7 minutes on each side, or until internal temp reaches 165 degrees F.

Quick tip: Let the chicken cook undisturbed on each side, so that it has a chance to develop a good golden brown crust. This also ensures that the chicken cooks evenly on both sides.

Step 4 | Let it rest

Transfer chicken to a plate and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a juicier and more tender chicken breast. Cover with aluminum foil to keep the chicken warm. Serve with sides, or with salads, pastas, or soups.

How Long to Cook Chicken on the Stove

If you follow the instructions in the recipe card below, it should take about 5 to 7 minutes per side. You’ll know it’s time to flip when you see the upper edges of the chicken start to turn white.

Of course, always use a meat thermometer to be sure. Chicken is safe to consume when the center reaches 165 degrees F.

Favorite Seasoning Blends and Marinades

These are my favorite seasoning blends and marinades for chicken!

Seasoning blends:

• Chicken Taco Seasoning for a Mexican flavor profile. Yum!
• Burger seasoning: You can use this all-purpose seasoning on chicken too, not just burgers! This one is more on the milder side.
• Fresh herb seasoning: Fresh thyme, rosemary, and oregano, Kosher salt, pepper, garlic powder.
• Dried herb seasoning: Dried Italian seasoning or herbs de provence, Kosher salt, pepper, garlic powder.
• Paprika: Smoked paprika, garlic and onion powder, oregano, salt and pepper.
• Your favorite store-bought chicken rubs or seasonings.

Marinades:

• My favorite Lemon Marinade for chicken.
• This Teriyaki Sauce doubles up as a marinade! Same with my Chinese Stir-fry Sauce.
• For a bright citrus-based marinade, use the same one I use in my Shrimp Marinade or Pork Chop Marinade.

Make Ahead Tips

Prep ahead: Pound chicken breasts and season with spices or marinades overnight (note: If using a citrus-based marinade, marinate for up to 2-3 hours only).

Make ahead: You may also pan sear the chicken breasts up to 2 days ahead and reheat in the microwave oven.

Pairing and Serving Ideas

There are so many side dishes that go incredibly well with pan seared chicken. These are my favorite pairings:

• Vegetables: Parmesan Roasted Asparagus, Rainbow Carrots, and Cauliflower Gratin.
• Rice and potato: Herb Roasted potatoes, Mexican Rice.
• Mashed potato lovers: Try my Red Mashed Potatoes or Fluffy Mashed Potatoes, or upgrade to my Loaded Mashed Potatoes!
• For Brussel sprouts lovers: Balsamic Glazed Brussel sprouts, or our absolute favorite, Roasted Butternut Squash and Brussels Sprouts.
• Pasta sides: Buttered Egg Noodles

More recipes to make with seared chicken breasts:

Recipe FAQs

This recipe was published in 2019 and updated in August 2023 to include new photos and information, plus a few recipe modifications.

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