Juicy Stove Top Chicken Breasts

Why You’ll Love This Recipe

Cooking chicken breasts perfectly can be tricky, but this recipe uses a balanced spice mix and a two-step cooking process with oil and butter to keep the chicken juicy and flavorful. It’s fast, simple, and ideal for weeknight meals, giving you restaurant-quality chicken without a fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 tablespoons vegetable oil or canola oil, divided
• 4 boneless, skinless chicken breasts (about 1 pound total)
• Cooking spray
• Salt and fresh ground pepper, to taste
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried basil
• ½ teaspoon smoked or sweet paprika
• 2 tablespoons unsalted butter, divided

Directions

1. Pat the chicken breasts dry with paper towels. Lightly spray the cooking surface with cooking spray.
2. In a small bowl, mix salt, pepper, garlic powder, onion powder, dried basil, and paprika. Season both sides of the chicken breasts evenly with this spice blend.
3. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook undisturbed for about 5-6 minutes until golden brown on the bottom.
4. Flip the chicken breasts and reduce heat to medium. Add 1 tablespoon of butter to the skillet, allowing it to melt and coat the chicken as it finishes cooking. Cook for another 5-6 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. Remove chicken from the pan and add the remaining 1 tablespoon of butter to the skillet. Let it melt and swirl it around to create a quick pan sauce. Pour the butter sauce over the chicken before serving.

Servings and Timing

• Servings: 4
• Preparation time: 5 minutes
• Cooking time: 12 minutes
• Total time: Approximately 17 minutes

Variations

• Add fresh herbs like thyme or rosemary during cooking for extra aroma.
• Use lemon zest or juice to brighten the flavor at the end.
• Substitute smoked paprika with cayenne pepper for a spicy kick.
• Finish with a splash of white wine or chicken broth to make a light pan sauce.
• Serve topped with sautéed mushrooms or caramelized onions.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or microwave, avoiding overcooking to maintain juiciness.

FAQs

Can I use frozen chicken breasts?

Use thawed chicken for even cooking and best results.

How do I avoid dry chicken breasts?

Pat chicken dry, don’t overcrowd the pan, and avoid flipping too often. Use a meat thermometer to check doneness.

Can I bake the chicken instead?

Yes, bake at 375°F (190°C) for about 20-25 minutes until internal temperature reaches 165°F (74°C).

What can I serve with this chicken?

This chicken pairs well with roasted vegetables, mashed potatoes, or a fresh salad.

Can I prepare the spice mix ahead of time?

Yes, mix and store the seasoning blend for easy use later.

Is this recipe dairy-free?

No, it includes butter. Use a dairy-free butter substitute if needed.

How do I make the pan sauce thicker?

Add a teaspoon of flour or cornstarch mixed with water to the pan sauce and simmer until thickened.

Can I use other oils?

Yes, olive oil or avocado oil are good alternatives.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check for an internal temperature of 165°F (74°C).

Can I double this recipe?

Yes, use a larger pan or cook in batches to avoid overcrowding.

Conclusion

Juicy Stove Top Chicken Breasts are easy to make, flavorful, and tender every time with this simple spice blend and cooking method. Perfect for quick weeknight dinners or meal prep, this recipe delivers juicy chicken with a delicious buttery finish that pairs well with a variety of sides.

Print