How Long to Cook Chicken Breast on Each Side for Perfectly Juicy Results

Learn how to cook chicken on the stove with juicy and tender results! This is my go-to method for a quick and healthy dinner paired with your choice of sides.

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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. Try different ways to serve your main dish; add more protein to salads or shred the meat 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 a lot, you should change the way it tastes so that each meal is new. 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.

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 bigger than 8 ounces is too wide after being flattened, so you might need to cook them two at a time.

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.

Experimentation Encouraged: Another option is to slice the chicken in half horizontally lengthwise to create two cutlets out of one piece. 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 wicks up any extra moisture on the surface that could cause it to 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 the chicken evenly with the seasoning blend, about ½ teaspoon per side.

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!

The Best Chicken Breast You’ll Ever Make (Restaurant-Quality) | Epicurious 101

FAQ

How long should you cook each side of a chicken breast?

If the chicken breasts have skin, put them in the pan skin-side down and heat the oil. Cook for two to three minutes, or until the chicken is browned. Then turn over, cover and cook on the other side for 7-8 minutes or until cooked through.

Is 10 minutes enough to cook chicken breast?

If the chicken breasts are thinner, they will need less time to cook (5 minutes should do). If they are thicker, cook for the full 10 minutes. To be sure, insert a meat thermometer in the thickest part of the breast to check if they are fully cooked. The internal temperature of the chicken should be 165 degrees.

How many minutes to cook chicken side by side?

How Long to Cook Cubed Chicken Pieces in a Pan. Cubed chicken will cook in a pan in just 7 minutes. On the first side, I like to sear them well. Then I flip them over and cook for another three minutes, or until the internal temperature reaches 165F.