Discover how to cook chicken on the stove so that it is juicy and tender! This is my favorite way to make a quick and healthy dinner with your choice of sides.
People say that chicken breast is dry and bland, which isn’t true. But if you cook chicken breasts the right way on the stove, they can be very juicy, flavorful, and anything but boring. To always get juicy, golden chicken, you need to know how long to cook chicken breasts on the stove.
A Quick Overview on Stovetop Chicken Cooking Times
So how long does it actually take to cook chicken breasts on the stove? The timing can vary slightly based on a few factors but in general
- Boneless, skinless chicken breasts: 8-12 minutes per side over medium heat
- Bone-in chicken breasts: Significantly longer, up to 25-30 minutes total
- Thicker breasts: Cook longer, up to 12 minutes per side
- Thinner breasts: Cook for less time, around 5-7 minutes per side
For the most reliable doneness indicator, use an instant-read thermometer to check that the chicken has reached an internal temperature of 165°F.
Below, I’ll go into more detail on how to perfectly cook chicken breasts on the stovetop, including tips for getting a juicy interior and browned exterior every time.
Why Cook Chicken Breasts on the Stove?
There are a few reasons why cooking boneless, skinless chicken breasts on the stove is better than cooking them in the oven:
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It takes less time: cooking chicken on the stove makes it tender and fully cooked in 15 minutes or less, while cooking it in the oven takes 30 minutes or more. The chicken cooks faster because it is directly on the hot pan surface.
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You get a nice sear: The hot skillet produces lovely browned bits on the exterior of the chicken, adding flavor and texture that you just don’t get from oven cooking.
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It’s flexible: It’s easy to cook a quick single portion on the stove, unlike firing up the oven. And you can easily vary the seasoning or sauce for lots of variety.
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It’s better for the environment because your stove uses less electricity than the oven.
So for fast weeknight dinners, meal prepping, or when you don’t want to heat up the whole kitchen, searing on the stovetop is the way to go.
Factors That Influence Chicken Breast Cook Time
Several key factors impact how long it takes to cook chicken breasts on the stovetop:
Thickness
This is the most significant factor determining cook time. Thicker chicken breasts (1 inch or more) will take longer to cook through to an internal temperature of 165°F without burning the exterior. Thinner breasts (1/2 inch or less) will cook much faster.
Bone-In vs. Boneless
Cooking bone-in chicken breasts on the stove will take significantly longer given the thicker, denser meat near the bone. For boneless breasts, stove cooking takes less than 15 minutes.
Cookware
The type of pan used will impact cook times. A thick, heavy pan like cast iron will retain heat well for faster, even cooking. Thin pans will require more time for the heat to penetrate the chicken.
Temperature
Using medium heat is ideal for searing and cooking chicken. Higher heat may overcook the exterior before the inside is done, while lower heat will lengthen the cook time.
Size and Shape
Larger, thicker, uneven breasts require more time to cook through than smaller, thinner, even-sized pieces. Pound or trim large breasts for faster, more consistent cooking.
By keeping these factors in mind, you can easily adjust stove cook times for perfect results every time.
Step-by-Step Guide to Cook Chicken Breasts on the Stove
Follow these simple steps for flawlessly seared, tender and juicy stovetop chicken breasts:
1. Prep the Chicken
- Rinse chicken and pat very dry with paper towels
- Trim any excess fat or loose pieces
- Pound thicker breasts to 1⁄2-inch thickness (optional)
- Season both sides generously with salt, pepper, herbs, etc.
2. Preheat the Pan
- Use a heavy skillet like cast iron or stainless steel
- Heat over medium heat for 2-3 minutes
- Add just enough oil to coat the pan (1-2 Tbsp)
3. Sear the Chicken
- Place breasts in the hot skillet, smooth side down
- Let cook undisturbed for 5-7 minutes until browned
- Resist the urge to move them around; a crust will form
4. Flip and Finish Cooking
- Flip and cook second side for another 5-7 minutes
- For thicker breasts, reduce heat, cover, and cook for 2-3 extra minutes
5. Check Doneness
- Insert a meat thermometer into thickest part
- Temperature should reach 165°F for food safety
- Juices will run clear when chicken is fully cooked
6. Let Rest and Slice
- Transfer chicken to a plate and let rest 5 minutes
- This allows juices to redistribute for tender meat
- Slice against the grain for most tender texture
And that’s really all there is to it. By following this easy process and using a thermometer, you’re guaranteed perfectly cooked stovetop chicken breasts every time.
Extra Tips for the Juiciest, Most Flavorful Chicken Breasts
Beyond the basic method, there are a few extra tricks I like to use for exceptionally moist, delicious pan-seared chicken:
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Brine the chicken: Soaking in a saltwater brine infuses flavor and moisture. Just 30 minutes makes a difference.
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Use a meat mallet: Lightly pounding helps chicken cook evenly, especially thicker parts.
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Start with room temp chicken: Letting it sit out for 20-30 minutes leads to more even cooking.
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Preheat the pan properly: Give your skillet a few minutes to get fully heated.
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Use a meat thermometer: It takes the guesswork out and prevents overcooking.
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Let it rest before slicing: Resting allows juices to reabsorb for most tender meat.
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Add a flavored butter: Top with a pat of garlic-herb butter for extra richness and moisture.
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Slice against the grain: Cutting across the muscle fibers makes chicken more tender.
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Avoid moving too much: Let chicken sear undisturbed at first for maximum browning.
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Control the heat: Lower heat if browning too quickly; increase if cooking too slowly.
Mastering these tricks along with the basic stovetop chicken cooking technique will give you professional-quality results right from your own kitchen. Ditch the dry, boring chicken breast stereotypes for good!
Frequently Asked Questions About Cooking Chicken on the Stove
If you’re new to stovetop chicken cooking, chances are you have a few questions. Here I’ll break down the most common FAQs:
How do I know when the pan is hot enough to sear the chicken?
When the oil you add to the skillet becomes shimmery and loose, almost watery in appearance, the pan is ready for searing. The oil will sizzle immediately upon adding the chicken if it’s hot enough.
What temperature should I cook the chicken breasts at?
The ideal stovetop chicken cooking temperature is medium heat. Medium-high can be used for thinner breasts just for 1-2 minutes to develop a crust quicker. Avoid high heat which often overcooks the exterior before the inside cooks through.
Is it better to cook bone-in or boneless chicken breasts on the stove?
For quick cooking and ease of preparation, boneless skinless chicken breasts are far preferable for stovetop cooking. Bone-in will take much longer to cook through.
Should I flip the chicken often while cooking in the pan?
It’s best not to move the chicken breasts too much. Let them sear undisturbed at first before giving them an initial flip. Just one or two flips total allows the nicest sear to develop.
Can I use frozen chicken breasts for stove cooking?
You can cook frozen chicken breasts in a skillet, but it’s not ideal. Thaw them overnight in the fridge for far superior flavor and texture. Extended stovetop cooking of frozen chicken often leads to dry, rubbery meat.
How can I tell when the chicken is fully cooked without a meat thermometer?
Cut into the thickest part of the breast; the meat should be white throughout with no pink and the juices should run clear. However, the thermometer is the most reliable doneness indicator.
What should I do if my chicken breasts are sticking to the pan when cooking?
If the chicken sticks before it has browned, it needs more time to cook. Let it be until a crust forms, then it should release. Add more oil next time and make sure the pan is hot before adding the chicken.
How do I cook thick chicken breasts so they are cooked through but not burnt?
For very thick breasts over 1 inch, use medium-low heat and cook covered for the 2nd half to allow the inside to finish cooking through gently while avoiding burning the exterior.
Can I cook chicken thighs the same way as chicken breasts on the stove?
Yes, boneless skinless thighs can be cooked just like breasts in a skillet. They may take a minute or two longer per side given their thicker size. They are also more forgiving than breasts if slightly overcooked.
Now that you know exactly how long to cook chicken breasts in a pan and have answers to all the common questions, you can start searing perfectly cooked chicken for fast dinners, meal prepping, sandwiches, salads, and more! Ditch the dry chicken stereotypes for juicy, flavorful stovetop chicken every time.
How to Cook Chicken on the Stove
Step 1: Flatten the Chicken
Place the chicken in a plastic bag, then use a meat mallet or rolling pin to pound. Shoot for about ½ to ¾ inch thickness. I find that anything over 8 ounces will end up being too wide after flattening, so you may need to cook in two batches.
Chicken breasts are admittedly a challenge to cook evenly because of their shape. They are thicker on one side and thin out and taper on the other. Flatten the thick end so that the entire piece is level.
Feel free to try different things: you could also cut the chicken in half lengthwise across the middle to make two cutlets. This technique works nicely if the meat is very thick, 1 inch or bigger.
Pro Tip: If the tenders are still attached, they add bulk, making it harder to flatten. I like to pull them off and make baked chicken tenders for the kids. They love it!.
Step 2: Dry the Surface
After flattening the meat, dry both sides with paper towels. This process gets rid of any extra water on the surface that could make it steam instead of brown. We want to kickstart the flavor and color development in the pan.
Step 3: Season the Meat
Combine salt, black pepper, garlic powder, onion powder, and Italian seasoning. A little goes a long way! Sprinkle about ½ teaspoon of the seasoning mix on each side of the chicken.
Don’t let the concentrated dry rub sit on the chicken too long. The salt will draw moisture to the surface. If this happens, blot it with a paper towel before adding it to the pan.
Tips for Perfect Execution: I use paprika for its deep golden hue and earthy flavor, opting for sweet, smoked, or spicy varieties to add complexity. Use it sparingly and maintain moderate heat to prevent burning. Skip the paprika and herbs for a darker golden brown color so they don’t char.
Step 4: Pan-Sear the Chicken
Make sure the oil is nice and hot but not smoky. Once the pieces go in, press them down for better contact with the surface, then do not move. I repeat, let it sear! Keep a close eye on the color change while the chicken develops a crust, about 5 to 7 minutes. This will make it easy to flip over. Begin cooking on medium-high heat, then lower to medium after flipping.
A cast iron skillet or stainless steel pan helps create a golden-brown crust. The trick to using them correctly is to preheat the pan and heat the oil before adding the meat. This process creates a better nonstick surface. Since we are using moderate heat, using a nonstick pan is also okay if you feel more comfortable.
Ingredient Chemistry: The preheated fat and moderate heat drive off any excess moisture from the meat.
Step 5: Baste with Butter
Butter is optional, but it’s such a good idea! After flipping, I add a tablespoon. Let the fat melt, then baste with it. The process coats the surface to prevent the meat from drying out. Throw in some sprigs of rosemary or thyme to infuse fresh herb aromatics into the dish.
Use an instant-read thermometer to check the internal temperature on the thickest part of the breast. It’s okay if the juices run slightly pink, but the meat should not be raw in the center. I poke it parallel into the meat for the most accurate result. It should be between 160 to 165ºF (71 to 74ºC).
Ingredient Chemistry: When the milk solids brown, they add more color and a nutty flavor that sticks to the meat. It’s delicious! I wait until after the initial sear because I don’t want the water in the butter to interfere with browning or the solids to burn.
Step 6: Rest, then Slice
Give the chicken about 5 minutes to rest before serving to allow the flavorful juices to redistribute into the muscle fibers. Resting keeps the meat moist instead of running out onto the cutting board. Serve the chicken as whole pieces, slices, or dice to use in chicken recipes.
Yes! What does brining chicken do? The salt solution increases the seasoning and juiciness. Dissolve 2/3 cup kosher salt or ½ cup of table salt in 2 quarts of water. Add the chicken and refrigerate for at least 30 minutes or up to 24 hours. Dry the surface well before cooking.
For more flavor dimensions, add a chicken marinade. The citrus juices, salt, and aromatics like garlic and soy sauce increase the savory umami taste. With acid in the marinade, you only need 30 minutes or up to 1 hour. The meat may turn mushy in texture if left longer. Pat dry before cooking.
Use a simple pan-searing technique. This involves high-heat browning in a skillet and then transferring it to the oven to gently finish cooking. However, you can use just the stovetop if you flatten the chicken first. This step ensures even cooking, and using moderate and consistent heat is critical to preventing the meat from drying out. If the cooking oil is preheated, the chicken will get brown and juicy.
Chicken breasts flattened to about ½ inch thick and cooked in a preheated pan over moderate heat, about 5 to 7 minutes per side. Larger pieces of chicken will take longer to cook. Target an internal temperature of 160 to 165ºF (71 to 74ºC).
Absolutely! The flavorful fond left in the skillet from the juices and cooked bits is excellent for making a pan sauce or homemade gravy. Use the drippings from the pan, or add 1 tablespoon of butter if previously omitted, plus 1 to 2 tablespoons of flour to make a roux. Add 1 cup of chicken stock or broth to thin out the sauce, whisk, and cook over medium-high heat until thickened.
Now that you know How to Cook Chicken on the Stove, please leave a star rating and let me know how it went in the comments below!
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Chicken is a classic dinner-time staple but can quickly become dried out and bland. To avoid that, I’m sharing my go-to juicy stove top chicken breasts recipe. I utilize a simple pan-sear method that adds flavor to the surface while ensuring moist and tender meat. The key to success is heat management.
You’ll need to give the protein enough time for the exterior to brown, then reduce the intensity to gently finish cooking. Once you master this simple technique, the possibilities are endless. Get creative with entree portions, kick up the protein level for salads, or shred up pieces to use in soups and casseroles.
- Chicken: Chicken breasts that are 6 to 10 ounces and have no bones or skin should be used.
- Oil: Olive oil, which has a slightly fruity taste, is the best cooking oil for chicken breasts on the stove.
- Butter: The tasty fat is used to coat the chicken right before it’s served. The extra lipid coating keeps the chicken moist.
- Spices: I use a strong and concentrated spice blend to season the chicken breasts. Salt, black pepper, paprika, garlic powder, onion powder, and Italian seasoning are some of the things I use.
See the recipe card below for all ingredients and measurements (US and metric).
If you cook chicken breast often, you’ll want to switch up the flavor profile to keep each meal exciting. It’s easy to customize!
- If you want bone-in chicken breasts, sear both sides, then put them in the oven at 350o (177o˺C) and bake them until they are fully cooked. Based on the size, this could take 20 to 30 minutes to cook. You can use boneless or bone-in chicken thighs if you like dark meat. At about 170o (77oC), the meat should be done so that the tougher muscle fibers become tender.
- Oil: Use a high smoke point oil like avocado, vegetable, or canola oil if you want an egg-like flavor.
- Swap the butter for margarine or another plant-based butter if you don’t want to use dairy. For a browned butter taste, use ghee.
- Add a few sprigs of thyme or rosemary to the pan as you baste the meat to give the butter a herbaceous taste. Add chopped fresh herbs like parsley, basil, tarragon, or chives to the top of the chicken.