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 exploding with flavor!
EASY STOVE TOP CHICKEN BREASTS
My all time favourite stove top chicken breasts recipe is right here!
Because of a easy method, the chicken breasts are never dry, at all times tender, and tremendous tasty. After this recipe, you’ll see that chicken couldn’t be any simpler to prepare for a fast and simple dinner idea.
I believe it’s protected to say that skinless, boneless hen breasts are the preferred reduce of poultry. Am I proper? I believe? They’re essentially the most looked for ingredient on my web site, that’s for certain, and that’s as a result of individuals at all times desire a new solution to cook dinner chicken.
Thus, image this: juicy, awesomely seasoned chicken breasts, pan seared in vegetable oil, and completed off with a tablespoon of butter. That’s it. That’s all we’re doing.
HOW TO COOK CHICKEN BREASTS ON THE STOVE
- Begin with a easy seasoning on either side of the chicken breasts; grease the chicken breasts with cooking spray or oil, then season with salt, contemporary ground pepper, onion powder, garlic powder, paprika and dried basil. This dry mixture of herbs and spices provides an exquisite zing and taste to the hen breasts.
- Within the meantime, warmth up vegetable oil or canola oil in a big skillet.
- When oil is sizzling, add hen breasts to the pan – cook dinner two hen breasts at a time since you don’t need to overcrowd your skillet.
- Cook chicken breasts for five to 7 minutes with out moving them round.
- Flip the chicken breasts over, add a tablespoon of butter to the skillet, and proceed to cook dinner for 7 extra minutes, or till internal temperature reaches 165F. Cooking time will at all times depend upon the thickness of the chicken breasts.
- When completed, switch hen breasts to a cutting board; let relaxation for five minutes, then slice and serve.
NOTES FOR THIS STOVE TOP CHICKEN BREASTS RECIPE
The chicken breast should be no more than 1 inch thick. If your chicken breast is thick, use a meat pin or rolling pin to make a smaller, even thickness stroke BEFORE cooking the chicken.Why use vegetable oil, not our beloved olive oil? Because vegetable oils have higher fumes than olive oil. When frying or frying in a pan, you need an oil that can withstand heat.
Cook the chicken breast over medium heat.
Do not mix or move the chicken breast during cooking. Bake for 5 minutes or until easily inverted. If there is any resistance while trying to turn, give it another minute before trying again.
Chicken meat is cooked when the internal temperature reaches 165F.
- 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.
- 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.