How to keep chicken breast moist on stove

One of my favorite chicken breast recipes & the easiest way to make juicy chicken right on the stove top. These pan-seared chicken breasts are cooked on the stove and bursting with flavor!

Table of Contents Show

How to Cook Chicken Breasts on the Stove
Tips for Success
Serving Suggestions
More Chicken Recipes to Try
Categories:
How do you keep chicken from drying on the stove?
How do you cook chicken breast so it doesn't dry out?
What is the best way to cook chicken breasts to keep them moist?
How do you keep chicken moist when frying?

My all time favorite stove top chicken breasts recipe is here!

Thanks to a simple method, the chicken breasts are never dry, always tender, and super tasty. After this recipe, you’ll see that chicken couldn’t be any easier to prepare for a quick and easy dinner idea.

I have talked about Oven Baked Chicken Breasts and Easy Baked Chicken Breasts, but we have yet to discuss a stove top method. Except for that one time when we covered the method for Juicy Stove Top Chicken Thighs. 😎

I think it’s safe to say that skinless, boneless chicken breasts are the most popular cut of poultry. Am I right? I think? They’re the most searched for ingredient on my website, that’s for sure, and that’s because people always want a new way to cook chicken.

Thus, picture this: juicy, awesomely seasoned chicken breasts, pan seared in vegetable oil, and finished off with a tablespoon of butter. That’s it. That is all we’re doing.

How to Cook Chicken Breasts on the Stove

Start with a simple seasoning on both sides of the chicken breasts. Grease the chicken breasts with cooking spray or oil, then season with salt, fresh ground pepper, onion powder, garlic powder, paprika and dried basil. This dry mix of herbs and spices adds a wonderful zing and flavor to the chicken breasts.
In the meantime, heat up vegetable oil or canola oil in a large skillet.
When oil is hot, add chicken breasts to the pan. Cook two chicken breasts at a time because you don’t want to overcrowd your skillet.
Cook chicken breasts for 5 to 7 minutes without moving them around.
Flip the chicken breasts over. Add a tablespoon of butter to the skillet, and continue to cook for 7 more minutes, or until internal temperature reaches 165F. Cooking time will always depend on the thickness of the chicken breasts.
Rest. When finished, transfer chicken breasts to a cutting board. Let rest for 5 minutes, then slice and serve.

Tips for Success

Chicken breasts should not be thicker than 1-inch, max. If your chicken breasts are thick, use a meat mallet or rolling pin to pound the chicken to a smaller and even thickness BEFORE cooking.
Why are we using vegetable oil and not our beloved olive oil, you ask? BECAUSE, vegetable-based oils have higher smoke points than olive oil. When frying, or pan searing, you need an oil that can withstand the heat.
Cook the chicken breasts over medium-high heat.
DO NOT stir or move the chicken breasts around while cooking. Let cook for 5 minutes or until you can easily flip them over. If there’s any resistance when trying to flip them, give it another minute before trying again.
Chicken breasts are cooked through when internal temperature reaches 165F.

In the fridge: Store completely cooled chicken breasts in an airtight container and keep in the fridge for up to 4 days.
To freeze cooked chicken: Wrap completely cooled chicken breasts with plastic wrap and add a layer of aluminum foil over the plastic wrap. Place the wrapped chicken breasts in a freezer bag; seal the bag and place in the freezer. Keep in the freezer for up to 3 months.

Serving Suggestions

Instant Pot Creamy Brussel Sprouts
Honey Garlic Butter Roasted Carrots
Grilled Asparagus
Radish and Cucumber Salad with Garlic Yogurt Dressing

More Chicken Recipes to Try

Creamy Garlic Sauce Chicken
Cheesy Asparagus Stuffed Chicken
Creamy Tuscan Chicken
12 Easy Chicken Dinner Ideas Your Family Will Love

ENJOY!

TOOLS USED IN THIS RECIPE:

Prep Time 5 mins

Cook Time 15 mins

Resting Time 5 mins

Total Time 25 mins

▢ 3 tablespoons vegetable oil or canola oil, divided
▢ 4 (1 pound total) boneless, skinless chicken breasts
▢ cooking spray
▢ salt and fresh ground pepper, to taste
▢ 1/2 teaspoon garlic powder
▢ 1/2 teaspoon onion powder
▢ 1/2 teaspoon dried basil
▢ 1/2 teaspoon smoked or sweet paprika
▢ 2 tablespoons unsalted butter, divided

Heat 1-1/2 tablespoons vegetable oil over medium-high heat in a large skillet; use a 10-inch or 12-inch skillet.
Pat dry the chicken breasts with paper towels.
Drizzle just a bit of oil over each chicken breast, or spray with cooking oil, and rub it all over.
In a small mixing bowl combine salt, pepper, garlic powder, onion powder, basil, and paprika.
Season both sides of each chicken breast with the prepared seasoning; rub it all around.
Add 2 chicken breasts to the hot skillet.
Cook chicken breasts for 5 to 7 minutes without moving them around.
Flip both chicken breasts over, add 1 tablespoon of butter to the skillet; swirl butter around and continue to cook the chicken for 7 more minutes, or until internal temperature reaches 165F. Cooking time will always depend on the thickness of the chicken breasts.
Remove chicken breasts from skillet; set aside and keep covered.
Repeat the same method with the remaining 2 chicken breasts.
When finished, transfer chicken to a cutting board; let rest for 5 minutes, then slice and serve.

WW FREESTYLE POINTS: 6

RECIPE NOTES

Chicken breasts should not be thicker than 1-inch, max. If your chicken breasts are thick, use a meat mallet to pound the chicken to a smaller and even thickness BEFORE cooking.
If there's a chicken seasoning blend that you absolutely adore, go ahead and use that in place of the one I have given here.
Why are we using vegetable oil and not olive oil? Because, vegetable-based oils have higher smoke points than olive oil. When frying, or pan searing, you need an oil that can withstand the heat.
Cook the chicken breasts over medium-high heat. DO NOT stir or move the chicken breasts around while cooking. Let cook for 5 minutes or until you can easily flip them over. If there’s any resistance when trying to flip them, give it another minute before trying again.

HOW TO STORE COOKED CHICKEN BREASTS

Store completely cooled chicken breasts in an airtight container and keep in the fridge for up to 4 days.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Take a pic and let us know how it was!

How do you keep chicken from drying on the stove?

Step 3: Sear Chicken on Stove Top.

Heat 1/2 – 1 tablespoon of butter in a sauce pan over medium/high heat. ... .

Flip the chicken breast over, add a little more butter, turn the heat down to medium, and cover. ... .

Once you've reached 165ºF, immediately remove the chicken from the pan and let rest for 5-10 minutes..

How do you cook chicken breast so it doesn't dry out?

To start, brine your chicken in a mixture of water and a few tablespoons of salt for about 20 to 30 minutes. This will boost the natural flavor and moisture of the chicken breasts and will leave you with a super tender piece of meat. This is the one step that will really ensure your chicken won't be dry or tough.

What is the best way to cook chicken breasts to keep them moist?

Moisture levels in chicken can really drop when you cook it at a high heat for a long time. To keep chicken moist and juicy, I cook it at a lower temperature in the oven, at 350°F after searing each side. Also be careful not to overcook which will make it dry. Bake until the internal temperature reaches 165°F.

How do you keep chicken moist when frying?

Dry brine the chicken for juiciness. You can do this overnight in the fridge or for just 30 minutes before coating and frying the chicken at room temperature. This salting step is critical for moist, flavorful chicken, as it gives the chicken direct contact with the salt.