The last two times I bought chicken breast at the grocery store, the cashiers asked me how to cook them (I had to wonder if they secretly knew what I did for a living 😅). While it can seem like a simple process, it can definitely go wrong if not done properly. And I’m not about to let you waste big $$$ on dry, tasteless chicken breasts. So here is my full tutorial on how to cook chicken breast in a pan so that it stays juicy, flavorful, and tender.
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Why I Love Pan Seared Chicken Breasts
This has become my go-to method for cooking chicken breasts. Not only is it super fast and easy, but you get a lot of delicious browning on the outside of the meat, which is something that doesn’t happen in the gentle heat of an oven. Plus, you can change the seasoning and make it taste like something new every time!
I’ve begun cooking a couple of chicken breasts at the beginning of each week, slicing them up, then storing them in the refrigerator to add to salads, pasta, sandwiches, and bowls over the next few days. It’s only a few minutes of prep and then I’ve got an easy protein ready to add to any meal. Here is a roundup of flexible recipes that are perfect for adding any protein, like pan-seared chicken breasts. You can also just add a couple of veggies on the side and make it a meal prep!
Cooking Boneless vs. Bone-in Chicken Breasts
The cooking technique below is for boneless chicken breasts (with or without skin). Bone-in chicken breasts take much longer to cook through, so you’ll want to utilize the oven to make sure the breast heats through completely without burning on the outside. For bone-in chicken breasts, I suggest using the method outlined in my Herb Roasted Chicken Breast recipe.
How Long to Cook Chicken Breasts in a Skillet
The amount of time needed to cook a chicken breast in a pan will vary depending on the thickness of the chicken breast, the amount of heat used, and the type of cookware used. To take the guesswork out of how long to cook the chicken breasts, I suggest using an instant-read meat thermometer to make sure the internal temperature of the chicken breast has reached 165ºF.
Thick Chicken Breasts
Thick chicken breasts take longer to cook through than thin chicken breasts, so I like to use lower heat (medium-low) and a longer cook time, which allows time for the meat to heat through without the outside burning. For a boneless chicken breast that is about one inch thick, I cook for about 8 minutes per side over medium-low heat.
Thin Chicken Breasts
If you buy thin cut breasts, fillet the chicken breasts yourself, or use a mallet to pound the chicken breasts to ½-inch thick, they will cook much faster. You’ll want to increase the heat to medium so you can still achieve some browning on the outside with a shorter cook time. For thinner breasts, I cook for about 4-5 minutes per side.
How to Season Chicken Breasts
I used a very classic smoky seasoning for the chicken breasts in the recipe below, but there are so many other delicious options. Here are some other ways you can season your pan-seared chicken breasts:
- Lemon Pepper Seasoning
- Cajun Seasoning
- Taco Seasoning
- Montreal Steak Seasoning
- Italian Seasoning
- Garlic Herb Seasoning
- Garam Masala
- Tajín
- Greek Seasoning
Pan Seared Chicken Breasts
Servings 4Ingredients
- 2 tsp steak seasoning ($0.20)
- 1/2 tsp smoked paprika ($0.05)
- 1/2 tsp sweet paprika ($0.05)
- 2 boneless, skinless chicken breasts (1.3 lbs. total) ($6.79)
- 1 Tbsp cooking oil ($0.08)
- 1 Tbsp butter (optional) ($0.10)
Instructions
- Combine the steak seasoning, smoked paprika, and sweet paprika in a bowl. Coat the chicken breasts liberally with the seasoning on all sides.
- Add the cooking oil to a large skillet and heat over medium-low (or medium for thin-cut breasts). Once hot, swirl the oil to coat the skillet.
- Add the chicken breasts to the skillet and cook for about 8 minutes without flipping (5 minutes for thin-cut breasts). Flip the chicken and then cook on the second side until well browned and cooked through (internal temperature of 165ºF).
- For extra luscious chicken, add a tablespoon of butter to the skillet, allow it to melt, then flip the chicken a couple of times to coat in the melted butter.
- Transfer the chicken to a clean cutting board and allow it to rest for five minutes before slicing and serving.
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Nutrition
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How to Make Cook Chicken Breasts in a Pan – Step by Step Photos
Begin by seasoning the chicken breast liberally on each side. I used a mix of 2 tsp steak seasoning, ½ tsp smoked paprika, and ½ tsp sweet paprika. The steak seasoning contains salt, so no extra salt was needed in my mix.
Add a tablespoon or so of your favorite cooking oil to a large skillet. Heat the skillet over medium-low (or medium heat for thin cut breasts).
Once hot, swirl the oil in the skillet to coat the surface, then add the chicken breasts. Let the chicken breasts cook for 8 minutes without flipping (or 5 minutes for thin cut breasts). Flip once and cook until well browned on the second side and cooked through.
To make the chicken breasts extra luscious, add a tablespoon of butter to the skillet, allow it to melt, then flip the chicken a couple of times to coat. The butter will help dissolve some of the flavor off the bottom of the skillet to further coat the chicken.
Transfer the cooked chicken to a clean cutting board and allow it to rest for five minutes before slicing and serving.
I use this guideline with the italian herb seasoning recipe and it works for so many different meal ideas. Really helps me for meal prep! Kudos!
Aha! Don’t flip the chicken! Just like frying up hash browns, you put it in and leave it alone. Got it. Also I forgot about being able to HORIZONTALLY slice a 1.8 pound breast to make it more manageable.
Learn from my mistakes, you!: My two-pounders just wouldn’t get above 140 degrees Fahrenheit so what did I do? I put a heavy lid on for 6-7 minutes. Since I had squash frying in the same skillet … I got soggy squash, and partially STEAMED white meat chicken. Don’t do that.
I’m tempted, Beth Moncel, to pop by the same market and get the same chicken and TRY IT AGAIN — THE RIGHT WAY! Note that I didn’t read your recipe until AFTER dinner!
It was so delicious so I cooked it another day.
I cooked it according to the recipe, it was delicious!!! Will cook again .
I just came across this blog, and I’m seriously impressed by this chicken breast cooking method! It’s now my go-to too. Not only is it super quick and easy, but the way it browns the meat on the outside is something you just don’t get with oven cooking. The flexibility to change up the seasoning and create a new flavor each time is such a great bonus. This is definitely a technique I’ll be using over and over again! Thanks
Superb !!!!!!!!
So fresh and simple …… feed the world
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Take it from me folks – make sure you check the insides of the chicken are cooked. I just did 8 mins on each side and just assumed that meant it was cooked but halfway through eating realised it was still fairly pink in the middle. Must’ve had the heat too low. Anyway, my husband and I ended up having to go to hospital with Salmonella poisoning! Won’t be making that mistake again
Oh my goodness, Megan! I hope you all are doing okay! Any variation in the chicken’s thickness could definitely result in a longer or shorter cooking time. This is why (hopefully!) every chicken recipe you’ll find online will mention cooking the chicken until it reaches internal temperature of 165ºF. You can find basic meat thermometers pretty cheap and it will save you a lot of trouble in the future! Get well soon!
You ate chicken that was clearly still raw? Not the brightest are you…
It was easy to make and tasted BEAUTIFUL.
I made this for dinner tonight and it was scrumptious! My husband just raved about it. The chicken was so moist and delicious. Definitely going in my recipe rotation. Thanks for sharing.
My husband just started a Keto diet. Ugh! So I’m learning a new way to cook without pasta and rice. Google brought me to you and I must say that this is the easiest recipe I’ve tried. Thank you for taking the time to publish this. I look forward to trying more of your recipes!
Omg ! Chicken was juicy and so flavorful ! I tweaked it a bit, I pound the chicken before seasoning , added a tsp of onion powder garlic powder, 1/4 tsp black pepper , 1/2 tsp salt omitted sweet paprika since I didn’t have it but had the smoked , also I added sliced onions to the pan and butter when cooking last chicken breast
chicken was dry and overcooked, 5 minutes was too much
so good for a science project that i got a c-
It was easy to cook and chicken was very tender and delicious 😋. Easy recipe for a quick meal. Love 😍 it!!
Currently eating this recipe! Yum! Only thing is, I was cooking 3 chicken breasts at once, used oil as instructed, my pan and stove are not fancy, I’m just a college student- however it took me nearly an hour, the chicken breasts were pretty thick, but I cooked them over medium heat for more like 25 minutes per side by the time they were cooked all the way through. Should I have used higher heat? I’d love some suggestions!
They should definitely not be taking that long to cook through! I’d say it’s probably a combination of your stove running cold and the chicken being thick. I’d probably turn up the heat next time, and if your chicken is super-thick again, you could fillet the chicken breasts, or use a mallet to pound the chicken breasts to ½-inch thick so they will cook much faster.
Kate, I’m one of those “cooks” who rarely measure or time anything. I cook boneless breast of chicken a number of different ways, but determining when it’s done is consistent no matter what the recipe. When you use tongs to pick the chicken up, and it’s “floppy,” it’s not done. If it’s firm, then it’s done and I give it just a few moments, then cut into one of them just to make sure. I’ve been using this method for YEARS, and the chicken always is tender and juicy. Most people have a tendency to overcook boneless breasts – a breast is a terrible thing to waste! Good luck!
Try using a lid over the chicken while it cooks.
Simple, straightforward,easy to follow, specific ☆nice things
Thx Beth; I need plain chicken for dog. Do I cook it dry? Or which oil for dog. Thx from Dave port Charlotte,fl.
I believe coconut and canola oil are safe for dogs, but I normally poach chicken when feeding it to my pets!
Thanks we can make it in our truck
Thank you. Easy follow.
Delicious! Great instructions – came out amazing and I didn’t even use the butter! Meat thermometer was a great move. Thanks!
i did what u said and that was AMAZING THANK U
I followed the recipe to the T and used the garlic herb seasoning, along with the 1/2 tablespoon of butter. It’s delicious.
Thank you for sharing.
I made one chicken breast with the garlic and herb seasoning. It’s resting now. I followed the directions to the T.
Thank you for sharing.
I am a type 2 diabetic and I am starting to cook for myself due to the fact I live by myself. I am very grateful for the recipes that include chicken breast in them.
Easy to follow recipe and instructions.
I am wondering why you would cook thin cut chicken on higher heat? Wouldn’t it be the opposite?
Because it cooks through so quickly, you can use the higher heat to get a nice sear without worry about the inside being raw. With a thicker piece of meat if you use a higher heat the outside will burn before the inside gets cooked through, so you have to go a bit lower and let the outside brown more slowly. :)
Really good! Husband loved it. Served it with leftover baked sweet potatoes, green beans and corn. It was a delicious, quick supper and I used up some stuff in the fridge.
I’m not very much of a cook but I think these recipes will help me & not break the bank
Nowhere can I read if the chicken is covered or uncovered!
It is uncovered. :) If you need to cover it we’ll be sure to include it in the instructions.
JC could you fit anymore ads into a single web page. Near impossible to read the article without a pop-up or accidently tapping the wrong spot and being taken offsite. I’ll be adding this site to my blocked pages.
Sounds like a personal problem. Maybe get a higher quality phone and learn how to navigate web pages without pressing on ads.
So intentionally rude you are.
Wow! You only got involved in that conversation to put someone down. Wow.
Do it the way jacques pepin does it in his book quick and simple. Literally perfect every time without fail.
2.5 minutes on medium high on each side, in a pan with more butter than you probably use.
Use cast iron pan.
Off heat, cover, let sit for 10 min.
Done.
Thank you so much for this, especially for including a second round of instructions with photos!!! As a college student who still doesn’t really cook for herself, this helped me feel comfortable to start today by cooking myself chicken!!!! Thank you so much!!
Amazing. I’ve been cooking chicken breast’s in the pan for 20 years and could never get it right. Perfect!
Mmmmmmmmmmmmmm! -Especially with the added butter in skillet at the end. It was seared perfectly and fairly tender. I will likely serve mine with rice and asparagus or broccoli. Thanks!
I made this, cooked it until 165. Let it rest: chewy, not tender at all. I am so disappointed! I don’t understand what I am doing wrong.
8 mins a side for chicken breast on med-high heat and I ended up with raw chicken. You might need to check that again.
Maybe your stove’s level of low, medium, and high are different there, guy; Use a thermometer to check the internal temp rather than telling someone else they need to check again – they’re obviously not eating raw chicken.
Thank you
You completely changed my chicken life for the better. God bless you and this delicious recipe.
It turned out really tasty and everyone liked it!!
Thanks
Is this for chicken that is straight out of the fridge or that has been out of the fridge for a bit to be closer to room temp?
Never put cold ingredients in a hot pan. The shock of a cold ingredient suddenly turning hot can change its composition, making it cook too quickly, curdle, seize, break, etc. Bring it closer to room temp first. XOXO -Monti
Thank you for this great recipe! So easy & tasty! This is definitely a keeper for me🌻
I am no chef. I have never prepared meat on my own in my life (until now). I just followed this recipe and it was amazing! So juicy and tasteful! I didn’t even know what smoked paprika was until today as I stared at the uninviting spice wall of my local grocery. Thanks!
I’m so glad this unlocked a new skill for you! :)
I like how the article promises the chicken won’t be dry, then proceeds to recommend a temp of 165f. No. Just no. 155 is fine! It doesn’t kill all bacteria instantaneously, but five minutes of resting the meat will let the residual heat do the job.
how long once flipped do you cook the chicken breast for? i’m newly engaged and have never cooked chicken raw like this before and i dont want to get my fiancé sick
It can vary depending on the type of skillet you’re using, the individual settings on your stovetop, the thickness of the chicken breast, and other factors. When you’re first learning the ropes it’s helpful to use a meat thermometer to make sure the internal temperature reaches 165ºF.
Recipe looks1 great. usually I just halve the breast then put in flour, egg, and bread crumbs, seasoning the flour with salt pepper and the bread crumbs with garlic and herbs have to watch it though as the bread crumbs will burn so I will try your recipe. Thank you
Wow, chicken breasts fried in a pan usually taste blah to me. I used lemon pepper and butter on mine, and they tasted great. Will be keeping this one.
Would you freeze the chicken before or after cutting it? We enjoyed this chicken, but it looks like we will have leftovers for later this week, which makes me wonder when to freeze
I usually slice up the cooked chicken breast and then freeze the strips, but that’s just my preference. You could do it either way.
To Pound or not to pound
I haven’t tried the recipe just yet but it looks perfect for what I need. I am interested in your opinion about pounding the chicken to make it thinner and possibly more uniform in thickness.
It really depends on what recipe I’m making. If I want to cook the chicken really quickly I’ll either pound or fillet the breast into two thinner portions (lately filleting has been my method of choice just because it’s faster than pounding). But if I have time, I’ll use the method described in this post where I just lower the heat a bit and let it cook a little slower so the thick parts have time to warm up and cook through before the outside burns. :)
So I have never made chicken before im a big newbie on cooking in general is any of the seasoning u used make the chicken taste spicy? Or how does it taste? And what is the Italian season one? That one didn’t have a link either
Hi Kayla! The seasonings I used were not spicy. :) Italian seasoning blend is something you can buy pre-made from the store, and it usually has several different herbs in it, like basil, oregano, marjoram, etc.
The leftovers were amazing too. For reheating, I put all the leftovers (which wasn’t much) in a small sauce pot and added a little bit of water over the time of reheating as the sauce got really thick, this coated the pasts well in the sauce.
What is the green stuff on your chicken
A little parsley for garnish. :)
Followed your recipe to the letter and chicken breasts cooked perfectly. Moist and tasty. Thank you!
Cost per serving is wrong if serving is 4
Lol, thanks for catching that! It’s fixed now. :)
This is simple yet so delicous!
Thanks (:
Made this today and I have been getting compliments left and right thank you!! :)
Those chicken breasts look so juicy and tender!!
Great seasoning tips. I pre-cook all my chicken and freeze it. When defrosted, i simply sear it on a hot skillet for 1 minutes —MAX! 8 minutes will burn the chicken, unless you’ve never pre-cooked it. You said you freeze all your chicken unless you don’t pre-cook it. Anyway, great recipe
Correct, I don’t pre-cook my chicken, but now you’ve made me want to give it a try! :)
Hi Beth, sorry if this is a silly question since I’m new to cooking but what is steak seasoning? Can it be bought premade at the grocery store? And if it not how can I make it myself? Thanks!
Hi Simon, that’s a great question! I usually link to it just in case, but it looks like I forgot this time. :) It’s basically just a chunky mix of salt, pepper, garlic, and sometimes red pepper. You can buy it pre-made at the grocery store and sometimes it’s labeled as “Montreal Steak Seasoning”. It’s one of my favorite spice mixes because it’s super versatile!
I find cooking meat in it’s natural state (roast, pan fry, etc.) terribly intimidating, so covering basic tips and tricks like this is so helpful and very much appreciated. Basically any type of help with “back to basics” is great! Thank you!
Thank you! I am definitely planning to concentrate a little more on these basics this year. I want Budget Bytes to be a full resource for people who are learning how to cook. :)
Looking forward to more “basics” tips and tricks from you. Is this how you would prepare the chicken if a recipe called for cooked/cubed chicken – such as for a soup? I followed a recipe that called for browning the chicken for about 3 minutes per side, then adding about 1/2″ of water to the pan and cook for an additional 5-8 minutes, but I felt the chicken came out a little tough – possibly overcooked? I’m hoping to find a fool-proof way (for me) to make cooked chicken to add to recipes. Thank you!
Yep, if I was making a recipe that needed precooked chicken, like for chicken salad or something, this is how I’d do it. :) If the chicken was tough, most likely it was overcooked. Some people like to brine their chicken first, too, which can help it stay super tender. I’m not sure I’d do this for a soup, though. I’d probably just cook it in the soup pot first and then continue on with making the soup. Unless you’re trying to add chicken to a soup that has already been cooked?
Thanks Beth! In this case, I cooked the chicken a few days before making the soup because I knew I needed cooked chicken so made it up before freezing it. It ended up working fine in the soup, but I look forward to trying your technique next time. I also think I under seasoned my chicken last time. I appreciate you providing specific measurements! So helpful.
Can you use a non-stick pan?
Yes :)
Season chicken, get pan hot, place chicken in pan for 5 minutes, flip chicken, then heat off, put lid on chicken, don’t take lid off, wait 15 mins, take chicken out of pan to rest, slice chicken.
This method looks great!
I would love to see a Budget Bytes version of a whole roast chicken!
Thanks for this! Did you use a stainless steel pan? I have 2 that don’t get used much.
I appreciate your recipes and step by step instructions!
Yes, I used a stainless steel pan for this, but you could use other types as well. :)
This is amazing!!! Can you do the same thing for pork chops? My husband sets all the alarms off when he cooks pork chops.
You can use a similar method, yes, but cooking times may be slightly different. Pork tends to get tough at a lower temperature than the chicken breasts, so you have to adjust for that. The safe internal temperature for pork chops is 145F.