One of the fastest and easiest ways to make a tasty, healthy meal is to sauté chicken breast. With just a few simple tools and ingredients, you can have juicy, tender chicken breast on the table in less than 30 minutes.
This detailed guide will teach you everything you need to know to sauté chicken breast like a pro, from how to choose the right cut of chicken to the best way to cook it every time. Whether you’ve been cooking for a long time or this is your first time, you’ll learn foolproof ways to improve your sautéed chicken.
Choosing the Right Chicken Breasts
To make sautéing chicken breast taste great, you must first choose good ingredients. Here’s what to look for:
Go Boneless and Skinless
Boneless, skinless chicken breasts are ideal for sautéing. The lack of skin helps the chicken cook up evenly, while the boneless cut means quicker cooking times. Skinless breasts also have less fat and calories than chicken with the skin on.
Opt for Even Size and Thickness
Try to pick chicken breasts that are similarly sized and an even thickness throughout. This ensures the meat will cook at the same rate, preventing dry, overcooked pieces. Breasts between 6-8 oz are a good choice.
Check for Consistent Color and Texture
Avoid chicken breasts with dark spots or bruising, which indicate spoilage. The meat should look creamy white and feel firm to the touch.
Buy Fresh or Flash Frozen
Use raw chicken that has just been put in the fridge or that was flash frozen when it was fresh for the best taste and texture. Thaw frozen chicken in the fridge overnight instead of on the counter.
Prepping Chicken Breasts for Sautéing
Before sautéing, properly prepping the chicken ensures it cooks up tender and full of flavor.
Trim Off Any Excess Fat
Use a sharp knife to trim off any large chunks of fat, which can make the chicken greasy.
Pat the Chicken Dry
Gently pat the chicken breasts dry with paper towels. Excess moisture on the surface can cause splattering during cooking.
Season Generously With Salt and Pepper
Season both sides of the chicken liberally with salt and freshly ground black pepper. This simple step amps up the flavor.
Consider Marinating or Brining
For extra moist, seasoned chicken, let it marinate 30 minutes up to overnight in sauce, herbs, citrus and oil. Or brine the chicken in a saltwater solution before cooking.
Don’t Bread It
Skip breading or flouring the chicken, which can lead to uneven cooking. The chicken will brown just fine without it.
Selecting the Best Pan for Sautéing
Having the right cookware ensures quick, even cooking and perfect sear marks.
Use a Heavy, Oven-Safe Skillet
Choose a heavy-based, oven-safe skillet made of cast iron, stainless steel, or aluminum. The heft helps the chicken brown while the oven-safe material allows finishing in the oven.
Opt for 10 to 12 Inches in Diameter
Go for a skillet around 10-12 inches wide so there’s room to cook multiple breasts without crowding. Avoid huge skillets where the chicken juices can burn.
Ensure It’s Well-Seasoned
Use an older, well-seasoned pan rather than non-stick. The patina helps the chicken brown evenly.
Stainless Steel Needs Fat for Non-Stick
Because stainless steel isn’t naturally nonstick, rub the pan with a thin layer of oil before heating to prevent sticking.
Heating the Pan Properly
Properly heating the pan before adding the chicken is crucial for getting a good sear.
Use Medium to Medium-High Heat
Heat the skillet over medium to medium-high heat to create a hot pan for optimal browning. Avoid high heat that can burn the exterior.
Allow Pan to Preheat Thoroughly
Let the pan heat up for several minutes before adding the oil and chicken so it’s evenly hot. Test heat by sprinkling water – it should sizzle on contact.
Add Just Enough Fat to Coat the Pan
Swirl 1-2 tablespoons oil or butter to coat the bottom of the preheated pan. Just enough to lubricate, not soak, the pan.
Butter Provides Richness, Oil Has Higher Smoke Point
Butter will impart delicious flavor, but burns quicker than oil. Vegetable or canola oil have higher smoke points. Mixing butter and oil works too.
Use Caution When Adding Chicken
Carefully lay the chicken away from you in the hot pan, as moisture can cause spattering.
Sautéing Chicken Breast Techniques
Now comes the fun part – sautéing the chicken! Follow these pro tips for perfectly cooked chicken breast every time.
Don’t Overcrowd the Pan
Cook chicken in a single layer with space between pieces. Crowding steams the meat. Work in batches for multiple breasts.
Let the Chicken Cook Undisturbed
Once chicken is in the pan, let it cook 3-4 minutes undisturbed to brown. Moving it too soon tears the coating.
Flip Just Once
Each breast only needs to be flipped once during cooking. Frequent flipping can lead to drying out.
Cook Until Just Shy of Being Done
Sauté until nearly cooked through, about 5-7 minutes per side. Chicken will finish cooking from residual heat.
Test for Doneness Near the End
Check for doneness in the thickest part by cutting to peek inside. Juices should run clear and meat show no pink.
Let It Rest Before Serving
Once out of the pan, let chicken rest 5 minutes so juices redistribute for moist, tender meat.
Make a Pan Sauce from Drippings
Deglaze the pan with wine or stock to make an easy, delicious sauce from the browned bits.
Sautéing Bone-In Chicken Breasts
Want to sauté bone-in, skin-on breasts? Follow the same principles, keeping these differences in mind:
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Use medium heat and cook gently to render the fat and crisp the skin without burning.
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Plan on a longer cooking time, closer to 8-10 minutes per side.
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Keep an eye on the thinner end, which often cooks faster than the meatier side.
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Check for doneness by cutting along the breastbone to peek at the interior meat.
Troubleshooting Common Sautéing Mistakes
If your sautéed chicken breasts turn out overcooked or underwhelming, review these troubleshooting tips:
Chicken is Dry and Stringy
- Crowded pan causing steaming
- Moving chicken too much while cooking
- Overcooking and not resting
Chicken Sticks to the Pan
- Not enough oil in unseasoned pan
- Moving chicken before browning
Chicken has No Color or Sear
- Pan not hot enough before cooking
- Using low heat vs medium-high
- Adding cold chicken to pan
Chicken Breasts Cook Unevenly
- Breasts of varying size and thickness
- Overcrowded pan
- Uneven heat distribution in pan
Pan Sauce is Burnt
- Too high heat when making sauce
- Not deglazing quickly after removing chicken
- Bits stuck to bottom get scorched
Key Takeaways for Juicy, Flavorful Chicken Breasts
Sautéing is one of the simplest and tastiest ways to cook chicken breasts. For the best results, remember these essential tips:
- Pat chicken dry and season generously with salt and pepper
- Use a heavy, oven-safe skillet with a little oil
- Pre-heat the pan properly before adding chicken
- Don’t overcrowd and flip only once
- Cook most of the way, then finish off heat
- Let chicken rest before cutting and digging in!
With this complete guide to sautéing chicken breast, you have all the tools to cook up restaurant-quality chicken at home any night of the week. Impress yourself and your family with just how easy it is to make juicy, tender sautéed chicken breasts.
Chicken & Broccoli Variations
If you’d like to add some diversity to this dish, you can replace some of the broccoli with other veggies. Bell peppers, onions, snap peas, green beans, or even asparagus would all work well. The key to adding any vegetables to this dish is to cut them into equally sized pieces. This way, everything will cook at the same time, and you won’t have any veggies that are undercooked and crunchy or bites that are wilted and sad.
You can keep leftover chicken and broccoli in an airtight container in the refrigerator for up to 4 days. Advertisement – Continue Reading Below.
- 1/2 cup low-sodium chicken broth
- 1/3 cup reduced-sodium soy sauce
- 3 cloves garlic, finely chopped
- 3 Tbsp. honey
- 2 Tbsp. cornstarch
- 1 Tbsp. finely grated peeled ginger
- 2 tsp. toasted sesame oil
- 1 Tbsp. neutral oil
- 1 lb. boneless, skinless chicken thighs or breasts, cut into 1/2″ pieces .
- 2 medium heads broccoli, cut into bite-sized florets
- Serve with brown or white rice that has been cooked and toasted sesame seeds.
- 1. Mix broth, soy sauce, garlic, honey, cornstarch, ginger, and sesame oil in a small bowl. Whisk until the cornstarch is gone. Step 2: Heat neutral oil in a large skillet or wok over high heat. Leave the chicken to cook for one to two minutes, or until it comes out of the pan easily. Stir and keep cooking, stirring every now and then, for another 5 minutes or so, until the food is golden brown on all sides and just cooked through. Transfer to a plate. Step 3: Put the broccoli and broth mixture in the same skillet and heat it over medium-low heat. Put a lid on the pan and steam the broccoli for two to three minutes, until it is crisp-tender. 4. Take the lid off and add the chicken and any juices that have collected back to the skillet. Stirring often, cook for another 1 to 2 minutes or until the sauce thickens and coats the chicken and broccoli well. Step 5 Divide rice among plates or bowls. Spoon stir-fry over. Top with sesame seeds.
How To Make Chicken & Broccoli
• Chicken Broth: I prefer to use low-sodium chicken broth in the sauce (bonus points if it’s homemade!). You can use water instead of chicken broth if you only have full-sodium broth to keep the stir-fry from being too salty. • Soy Sauce: I also recommend using low-sodium soy sauce here. If you only have full-sodium, just use slightly less, and remember that you can always add more to taste. • Garlic: I like garlic a lot, so I use 3 cloves here. But you can taste it and make changes based on your tastes. • Honey: Honey adds that necessary sweetness to the sauce to balance out all of that umami goodness. Cornstarch: You must use cornstarch because it thickens the sauce and coats the chicken and vegetables so that every bite is full of flavor. • Ginger: You’re going to want to peel and finely grate your ginger. This will get added to our sauce alongside our garlic, adding a bright, zingy flavor. • Toasted Sesame Oil: This adds a nutty, slightly smoky, caramelized flavor to our sauce. • Chicken: You can use chicken breasts or thighs for this stir-fry, but chicken thighs tend to be more flavorful, as they’re slightly higher in fat. The fat also helps keep the meat nice and moist. • Broccoli: I recommend using fresh broccoli here, but you can use frozen in a pinch.
First, whisk all of your sauce ingredients together in a small bowl. Whisk until the cornstarch is fully dissolved—I don’t want to see any lumps!
Next, slice and cook your chicken until it’s golden-brown and fully cooked through. Once done, set aside on a plate.
Now, it’s broccoli time. Chop your broccoli florets up, then place in the pan alongside your sauce. Cover the broccoli and sauce and let it steam until the broccoli is crisp-tender. Cooking the broccoli alongside the sauce not only lets the sauce begin to thicken, but adds even more flavor to the broccoli.
Once the broccoli is tender enough, add your chicken back in, and toss everything together. Keep cooking and stirring until the sauce is thick and evenly coats every piece of chicken and broccoli. When everything is combined and well coated, spoon servings over bowls of rice, and top with sesame seeds. Or, serve this dish however you want—you really can’t go wrong.
Full list of ingredients and instructions can be found in the recipe below.
The Best Chicken Breast You’ll Ever Make (Restaurant-Quality) | Epicurious 101
FAQ
What is the best way to saute chicken?
Heat a large skillet over medium heat. Add 2 tablespoons of olive oil. Add the chicken breasts to the pan and cook for 4-5 minutes on each side. If you notice your skillet is getting a little too hot, reduce the heat to medium-low.
Should I saute chicken in butter or oil?
Always use oil. You could add some butter for flavoring, just a bit, but the temperature required to cook chicken means you need oil with a high smoke point. Butter won’t do the job.
Do you saute chicken with the lid on or off?
It depends. A lid in the early part makes it cook more quickly, but you have to let the steam escape to get a crispy skin at the end. My grandmother put a lid on the skillet with dark meat until the last 3 or 4 minutes but left the white meat open so that all of the chicken got done at the same time.
How to perfectly cook a chicken breast on the stove?
Season all over with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat the oil over medium-high heat in a large skillet. Heat 2 tablespoons canola oil in a 10-inch or larger skillet over medium-high heat until shimmering, about 3 minutes. Carefully add the chicken to the hot pan and cook for 5 to 7 minutes.