How To Cook Golden, Juicy Chicken Breast on the Stove Recipes

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There are as many variations on cooking chicken breast as there are cooks, and I’d say that is a very good thing, as it ensures we never grow tired of this dinner staple.

Pan-seared chicken breast, cooked in a little oil with salt and pepper and finished with a generous knob of butter, is the first way I learned to cook chicken and a technique I always go back to. The resulting chicken has a golden-crisp exterior with a still-juicy interior, and is just as welcome served with steamed vegetables as it is atop creamy Alfredo pasta.

Kitchn has many tried-and-true techniques for chicken on the stovetop. Some are sautéed, while our most popular version is pan-steamed. This technique takes what we know and love from these other techniques to make a chicken breast with a golden, pan-seared exterior and a juicy interior.

What You Need
Ingredients

  • 2 boneless, skinless chicken breasts (about 1 pound total)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons canola oil
  • 1 tablespoon unsalted butter or ghee

Equipment

  • Measuring cups and spoons
  • Knife and cutting board
  • Paper towels
  • 10-inch or larger skillet (not nonstick)
  • Timer
  • Instant-read thermometer

Instructions

  1. Pat the chicken dry and season with salt and pepper. Thoroughly dry the chicken on all sides with paper towels. Season with the salt and pepper on all sides.
  2. Heat the oil over medium-high heat in a large skillet. Heat the oil in a 10-inch or larger skillet, preferably straight-sided and not nonstick (cast iron is a great option), over medium-high heat until shimmering, about 3 minutes.
  3. Carefully add the chicken to the hot pan and cook for 5 to 7 minutes. Swirl the pan just before adding the breasts to evenly distribute the oil. Add the chicken one at a time and do not touch, poke, or move the chicken for 5 to 7 minutes. If you try to turn the chicken and it feels stuck, it isn’t golden and crispy or ready to flip.
  4. ………………………………….

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