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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“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!”
Drew
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.
Cooked and cooked and cooked, but the middle stayed raw and the outside burned. Tossed it directly in the bin.
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-