Learn how to cook chicken breasts on the stovetop with juicy and tender results! This is my go-to method for a quick and healthy dinner.
ingredient
- 4 boneless skinless chicken breasts, about 6 to 10 ounces each
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoons paprika, sweet or smoked, optional
- ½ teaspoon garlic powder
- ½ teaspoons onion powder
- 1 teaspoon dried Italian seasoning, optional
- 2 tablespoons olive oil, or avocado oil
- 1 tablespoon unsalted butter, optional
Directions
- Flatten the Chicken – Place one of the chicken pieces between two plastic sheets or in a large plastic bag, and do not seal. Flatten to an even thickness, about ½-inch thick. Repeat with the remaining pieces. Alternatively, for pieces 1-inch thick or larger, cut in half horizontally. This should create eight ½-inch thick pieces.
- Dry the Chicken – Use paper towels to pat dry both sides of the chicken to remove excess surface moisture.
- Season the Chicken – In a small bowl, combine kosher salt, black pepper, paprika (if using), garlic powder, onion powder, and Italian seasoning (if using). Evenly sprinkle both sides of the chicken with the seasoning mix, about ¼ to ½ teaspoon per side.
- Pan-Sear the Chicken – Heat a large skillet over medium heat, then add the olive oil. Once hot and shimmering but not smoking, add the chicken presentation side down. Use tongs to press down into the pan for maximum contact. Cook until golden brown, about 5 to 7 minutes.If the chicken is very large after flattening, work in batches cooking two pieces at a time. Clean the pan in between if needed.
- Baste with Butter – Flip the chicken over and add the butter. Swirl the pan to melt and evenly distribute. Occasionally baste the meat with the butter. Cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 7 minutes.
- To Serve – Rest the chicken on a clean plate or cutting board for 5 minutes. Serve whole pieces of chicken breast, or slice crosswise into strips or dice into cubes.
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