How To Pan Cook Chicken Breasts

Have you ever wondered how to pan cook juicy, tender chicken breast? This pan-fry chicken recipe has become a weeknight dinner staple at our house.

Pan seared chicken is incredible served with these Spicy South-Western Roasted Sweet Potatoes or the Crispy Baked Carrot Fries. Or if you prefer a keto or low-carb side dish, try this Cheesy Cauliflower Au Gratin with Bacon or Twice-Baked Loaded Cauliflower Recipe.

Not only is this technique for cooking boneless skinless chicken breast quick and easy, but it's extremely versatile. Keep it simple with salt and pepper and a bit of butter to finish it off, marinate overnight, or a dash of your favorite dry rub. The result will always be delicious and you'll never eat bland dry chicken again.

HOW TO SEASON AND SERVE PAN-COOKED CHICKEN

• Marinate in Buffalo Wing Sauce and serve up as buffalo chicken tacos or buffalo chicken salad.
• Marinate in Italian or Greek Dressing and serve with a salad.
• Dry rubs made for chicken are great for wraps and salads. 
• Dry rub taco seasoning is a great idea for making chicken tacos.
• Lemon pepper seasoning is delicious when making chicken sandwiches on a bun.

HOW TO PAN SEAR CHICKEN BREAST

If your weekdays and nights are as busy as ours, you’re familiar with the “just get dinner on the table mode”. And, hectic days call for quick and easy dinner recipes that everyone will eat! Once you master how to pan-sear chicken you’re going to be the rockstar of your house!

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HOW TO FLATTEN OUT A CHICKEN BREAST

Start with thawed boneless skinless chicken breast. Since chicken breasts is not the same thickness all the way through, you'll want to flatten them out. Flattening out the chicken breast ensures that the entire breast is cooking through at the same rate resulting in tender, juicy pan-seared chicken breasts.

First, place the chicken breasts in a gallon-size zip-top bag, removing as much air as possible. You can use almost any heavy, flat object to pound the breast — a skillet, a meat mallet, or a rolling pin. To flatten the chicken breast, pound it with the flat side of the meat mallet to ¼ inch thickness.

HOW LONG TO PAN FRY THE CHICKEN

Preheat a large heavy-bottom pan over medium-high heat. Then, add a tablespoon of olive oil and allow to heat. Next, add the chicken being sure not to overcrowd the pan. Cook for 7-8 minutes per side.

Once the chicken is in the pan, leave it alone. Don’t poke it, move it around, or wiggle it. If the chicken won't move when you try to flip it, it's not ready...try again in a couple of minutes. Flip the chicken breast one time only, and you will be rewarded with golden-brown, slightly blackened chicken.

WHAT TEMPERATURE SHOULD CHICKEN COOK TO IN THE SKILLET?

The best way to know if your chicken is done is to use a meat thermometer. Boneless, skinless chicken breasts should cook to an internal temperature of 165˚F.

HOW TO TELL IF CHICKEN IS DONE IF YOU DON'T HAVE A MEAT THERMOMETER?

The best way to check if your chicken breasts are cooked without a meat thermometer is to cut into the chicken at the thickest part. You'll want to be sure there are no pink areas and the juices are clear. Without a meat thermometer, you risk overcooking the pan-seared chicken resulting in dried-out chicken breast.

WHAT TYPE OF PAN WORKS BEST FOR COOKING CHICKEN ON THE STOVE-TOP?

I recommended using a large, 10-inch, or larger heavy-bottomed pan. Cast Iron, enameled cast iron, or stainless steel are the three best choices. They conduct heat very well and can hold up to the medium-high heat of pan searing. When using heavy bottom fry pans, be sure the pan is hot before adding the oil and chicken breast.

MEAL PREP TIP

For a really busy week, I’ll pound out a large package of chicken breast so they’re ready to marinate on the day I’m planning to cook them. Hello, Meal Prep Sunday!

Add the marinade the morning of or at least 2 hours before cooking. I wouldn't suggest marinating the chicken days in advance as the chicken may become too salty. Some days, our hectic mornings don’t allow for the extra 5 minutes to marinade chicken. On those days, I salt and pepper the chicken before cooking and finish with a pat of butter, or use a favorite dry rub.

HOW TO PAN COOK CHICKEN BREAST FAQ

OTHER SKILLET DINNER IDEAS

• The Best Healthy Buffalo Chicken Tacos
• Chicken Burrito Skillet Dinner
• Italian Chicken with Fresh Tomatoes and Mozzarella

FOR MORE COOKING TIPS

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