Juicy Skillet Chicken Breasts
This is my failproof method for how to cook the juiciest, most tender chicken breasts. If you are tired of dry, overcooked chicken, use this easy skillet chicken recipe! I’ve been using this easy method for cooking chicken in a skillet for years, and it never fails! It’s very similar to my favorite skillet pork chops, which so many of our readers love. The secret to my method is using a lid with your skillet. It guarantees the juiciest, most tender results. I love serving this chicken with roasted vegetables or on top of one of these salad recipes. For bone-in chicken, take a look at our pan-roasted chicken breasts. Key Ingredients Chicken breasts: This recipe is extremely helpful for cooking chicken breasts, but it can also be used for chicken thighs. While it’s not 100% necessary, use a mallet or rolling pin to pound your chicken breasts to an even thickness for the most even results. If I’m in a rush, I skip this step, but it is especially helpful if your chicken breasts are on the larger, thicker side. Oil: I add a little high-heat cooking oil to my skillet before adding the chicken. I love avocado oil. Spice blend: You can use your favorite or the blend suggested in the recipe below. It combines chili powder, garlic powder, onion powder, smoked paprika, and black pepper. I also love this Cajun seasoning and our homemade steak seasoning (which works nicely with chicken). You can also skip the seasoning, and marinate your chicken instead. Chicken breasts: This recipe is extremely helpful for cooking chicken breasts, but it can also be used for chicken thighs. While it’s not 100% necessary, use a mallet or rolling pin to pound your chicken breasts to an even thickness for the most even results. If I’m in a rush, I skip this step, but it is especially helpful if your chicken breasts are on the larger, thicker side. Oil: I add a little high-heat cooking oil to my skillet before adding the chicken. I love avocado oil. Spice blend: You can use your favorite or the blend suggested in the recipe below. It combines chili powder, garlic powder, onion powder, smoked paprika, and black pepper. I also love this Cajun seasoning and our homemade steak seasoning (which works nicely with chicken). You can also skip the seasoning, and marinate your chicken instead. How to Cook Chicken Breast Once you learn my favorite method for cooking chicken breasts, you’ll use it all the time. This seriously makes the juiciest chicken! It’s one of my favorite chicken recipes. Season your chicken how ever you like. I’ve shared my go-to chicken seasoning in the recipe below or you can marinate them using this easy chicken marinade. Heat some oil in your skillet. Any heavy-bottomed skillet will do, but a cast iron pan is excellent. When the oil is nice and hot, you’ll place your seasoned chicken into it. Cook the chicken breast without moving it for a few minutes or until golden brown. Now flip the chicken breast, reduce the heat to low, and add a splash of liquid. I often use water, but white wine or chicken stock works well, too. Cover the skillet with a lid (or use aluminum foil), and cook for 10 to 15 minutes or until the chicken is cooked in the middle. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. Gently cooking chicken breasts this way keeps them juicy and tender. Before cutting it, let the cooked chicken rest for a few minutes on the counter, covered with some foil. The chicken will finish cooking as it sits, and all the juices inside will either redistribute inside the chicken or fall out onto your plate. If there are juices on your plate, save them! They make the best sauce. What to Serve with Chicken Breast These juicy chicken breasts are so incredibly versatile. I love them next to healthier sides like mashed cauliflower and mashed sweet potatoes. For some crunch, consider homemade coleslaw or my favorite broccoli slaw. I often add this chicken to salads. Toss your favorite salad ingredients into a bowl, add the chicken, and drizzle with one of my homemade salad dressings. I especially love this tahini dressing and homemade ranch. Juicy Skillet Chicken Breasts PREP 10 mins COOK 20 mins TOTAL 30 mins PREP 10 mins COOK 20 mins TOTAL 30 mins My skillet chicken recipe makes the juiciest, most tender chicken. If you are tired of dry, overcooked chicken, use our easy method for cooking chicken breasts! Makes 4 (6-ounce) servings Watch Us Make the Recipe You Will Need 1 ½ pounds (680g) boneless, skinless chicken breasts 1 tablespoon avocado oil or other high heat cooking oil Salt, to taste 1 teaspoon chili powder, see our homemade chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon smoked paprika 1/2 teaspoon ground black pepper Half of a lemon, quartered, optional Directions 1Set aside a wide skillet with a lid, or if you do not have one with a lid, prepare a sheet of aluminum foil that fits over the skillet. 2Take the chicken out of the refrigerator and season on both sides with salt (we use just less than 1/4 teaspoon of fine salt per chicken breast). 3Combine the chili powder, garlic powder, onion powder, smoked paprika, and black pepper to make the spice rub. Liberally dust the spice rub all over the chicken. 4Heat a tablespoon of oil in the skillet over medium-high heat. When the oil is hot and looks shimmery, add the chicken breasts. Cook, uncovered, for 2 to 3 minutes or until golden. 5Flip, reduce the heat to low, and add a few tablespoons of water (or broth) to the skillet. Cover the skillet with the lid or use foil. 6Cook, covered, for 10 to 15 minutes or until an instant-read thermometer reads 165°F when inserted into the thickest part of the breast. 7Transfer the chicken to a plate and cover loosely with aluminum foil. Let the chicken rest for 5 minutes, cut into thick slices, and then serve with pan drippings and lemon wedges. 1Set aside a wide skillet with a lid, or if you do not have one with a lid, prepare a sheet of aluminum foil that fits over the skillet. 2Take the chicken out of the refrigerator and season on both sides with salt (we use just less than 1/4 teaspoon of fine salt per chicken breast). 3Combine the chili powder, garlic powder, onion powder, smoked paprika, and black pepper to make the spice rub. Liberally dust the spice rub all over the chicken. 4Heat a tablespoon of oil in the skillet over medium-high heat. When the oil is hot and looks shimmery, add the chicken breasts. Cook, uncovered, for 2 to 3 minutes or until golden. 5Flip, reduce the heat to low, and add a few tablespoons of water (or broth) to the skillet. Cover the skillet with the lid or use foil. 6Cook, covered, for 10 to 15 minutes or until an instant-read thermometer reads 165°F when inserted into the thickest part of the breast. 7Transfer the chicken to a plate and cover loosely with aluminum foil. Let the chicken rest for 5 minutes, cut into thick slices, and then serve with pan drippings and lemon wedges. Adam and Joanne's Tips The nutrition facts provided below are estimates. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/4 of the recipe (about 6 ounces) / Calories 208 / Total Fat 4.6g / Saturated Fat 1g / Cholesterol 124.1mg / Sodium 387mg / Carbohydrate 0.9g / Dietary Fiber 0.3g / Total Sugars 0.1g / Protein 38.5g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us