How to Cook Chicken on the Stove (2024)

• Chicken: I recommend using boneless, skinless chicken breasts between 6 to 10 ounces.
• Oil: The best cooking oil for stovetop chicken breasts is olive oil for a slightly fruity taste.
• Butter: The flavorful fat is used to baste the chicken right before serving. The extra lipid coating keeps the chicken moist.
• Seasoning: I season the chicken breasts with a concentrated and bold spice blend. I use a combination of salt, black pepper, paprika, garlic powder, onion powder, and Italian seasoning.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

If you cook chicken breast often, you’ll want to switch up the flavor profile to keep each meal exciting. It’s easy to customize!

• Chicken Options: For bone-in chicken breasts, sear both sides, then transfer to the oven and ake at 350ºF (177ºC) until fully cooked. Depending on size, this could take 20 to 30 minutes of cooking time. If you prefer dark meat, boneless or bone-in chicken thighs can be used. The doneness should reach about 170ºF (77ºC) to tenderize the tougher muscle fibers.
• Oil: If you prefer a more neutral-tasting oil, use a high smoke point oil like avocado, vegetable, or canola oil.
• Butter Swap: For a dairy-free option, use margarin or other plant-based butter. For a browned butter taste, use ghee.
• Herbs: To infuse the butter with an herbaceous flavor, add a few springs of thyme or rosemary to the pan as you baste. Garnish the chicken with freshly chopped herbs like parsley, basil, tarragon, or chives.

Step 1: Flatten the Chicken

Place the chicken in a plastic bag, then use a meat mallet or rolling pin to pound. Shoot for about ½ to ¾ inch thickness. I find that anything over 8 ounces will end up being too wide after flattening, so you may need to cook in two batches.

Chicken breasts are admittedly a challenge to cook evenly because of their shape. They are thicker on one side and thin out and taper on the other. Flatten the thick end so that the entire piece is level.

Experimentation Encouraged: Another option is to slice the chicken in half horizontally lengthwise to create two cutlets out of one piece. This technique works nicely if the meat is very thick, 1 inch or bigger.

Pro Tip: If the tenders are still attached, they add bulk, making it harder to flatten. I like to pull them off and make baked chicken tenders for the kids. They love it!

Step 2: Dry the Surface

After flattening the meat, dry both sides with paper towels. This process wicks up any extra moisture on the surface that could cause it to steam instead of brown. We want to kickstart the flavor and color development in the pan.

Step 3: Season the Meat

Combine salt, black pepper, garlic powder, onion powder, and Italian seasoning. A little goes a long way! Sprinkle the chicken evenly with the seasoning blend, about ½ teaspoon per side.

Don’t let the concentrated dry rub sit on the chicken too long. The salt will draw moisture to the surface. If this happens, blot it with a paper towel before adding it to the pan.

Tips for Perfect Execution:I use paprika for its deep golden hue and earthy flavor, opting for sweet, smoked, or spicy varieties to add complexity. Use it sparingly and maintain moderate heat to prevent burning. Skip the paprika and herbs for a darker golden brown color so they don’t char.

Step 4: Pan-Sear the Chicken

Make sure the oil is nice and hot but not smoky. Once the pieces go in, press them down for better contact with the surface, then do not move. I repeat, let it sear! Keep a close eye on the color change while the chicken develops a crust, about 5 to 7 minutes. This will make it easy to flip over. Begin cooking on medium-high heat, then lower to medium after flipping.

A cast iron skillet or stainless steel pan helps create a golden-brown crust. The trick to using them correctly is to preheat the pan and heat the oil before adding the meat. This process creates a better nonstick surface. Since we are using moderate heat, using a nonstick pan is also okay if you feel more comfortable.

Ingredient Chemistry:The preheated fat and moderate heat drive off any excess moisture from the meat.

Step 5: Baste with Butter

Butter is optional, but it’s such a good idea! After flipping, I add a tablespoon. Let the fat melt, then baste with it. The process coats the surface to prevent the meat from drying out. Throw in some sprigs of rosemary or thyme to infuse fresh herb aromatics into the dish.

Use an instant-read thermometer to check the internal temperature on the thickest part of the breast. It’s okay if the juices run slightly pink, but the meat should not be raw in the center. I poke it parallel into the meat for the most accurate result. It should be between 160 to 165ºF (71 to 74ºC).

Ingredient Chemistry:When the milk solids brown, they add more color and a nutty flavor that sticks to the meat. It’s delicious! I wait until after the initial sear because I don’t want the water in the butter to interfere with browning or the solids to burn.

Step 6: Rest, then Slice

Give the chicken about 5 minutes to rest before serving to allow the flavorful juices to redistribute into the muscle fibers. Resting keeps the meat moist instead of running out onto the cutting board. Serve the chicken as whole pieces, slices, or dice to use in chicken recipes.

Can you brine the chicken?

Yes! What does brining chicken do? The salt solution increases the seasoning and juiciness. Dissolve 2/3 cup kosher salt or ½ cup of table salt in 2 quarts of water. Add the chicken and refrigerate for at least 30 minutes or up to 24 hours. Dry the surface well before cooking.

Can you add a marinade?

For more flavor dimensions, add a chicken marinade. The citrus juices, salt, and aromatics like garlic and soy sauce increase the savory umami taste. With acid in the marinade, you only need 30 minutes or up to 1 hour. The meat may turn mushy in texture if left longer. Pat dry before cooking.

How do you cook chicken on the stove without it getting dry?

Use a simple pan-searing technique. This involves high-heat browning in a skillet and then transferring it to the oven to gently finish cooking. However, you can use just the stovetop if you flatten the chicken first. This step ensures even cooking, and using moderate and consistent heat is critical to preventing the meat from drying out. If the cooking oil is preheated, the chicken will get brown and juicy.

How long does chicken take to cook in a pan?

Chicken breasts flattened to about ½ inch thick and cooked in a preheated pan over moderate heat, about 5 to 7 minutes per side. Larger pieces of chicken will take longer to cook. Target an internal temperature of 160 to 165ºF (71 to 74ºC).

Can you make a sauce with the pan drippings?

Absolutely! The flavorful fond left in the skillet from the juices and cooked bits is excellent for making a pan sauce or homemade gravy. Use the drippings from the pan, or add 1 tablespoon of butter if previously omitted, plus 1 to 2 tablespoons of flour to make a roux. Add 1 cup of chicken stock or broth to thin out the sauce, whisk, and cook over medium-high heat until thickened.

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