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–+ servings
Pan Seared chicken on a plate with green beans and red tomatoes.

How to Pan Cook Chicken Breasts On The Stove

Jessica Stroup
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, marinade overnight, or a dash of your favorite dry rub. 
5 from 6 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 2
Calories 254 kcal

Equipment

  • Meat Mallet
  • Large Heavy Bottom Pan
  • Meat Thermometer

Ingredients
  

  • 2 tablespoons avocado oil olive, peanut, and vegetable oil will also work well
  • 2 boneless, skinless chicken breasts thawed
  • ¾ teaspoon sea salt
  • ¾ teaspoon black pepper

Instructions
 

  • First, put chicken breasts in a gallon ziptop bag or between two peices of parchment paper
  • Use a meat mallet rolling pin to pound and flatten each chicken breast evenly to about ¼-inch thickness.
  • Season both sides of chicken with salt and pepper or desired seasoning. (See notes for more seasoning ideas)
  • Heat a large heavy bottom pan on medium-high heat, then add oil.
  • Gently add the chicken breast to the hot pan. Cook for chicken breasts for 6-7 minutes per side. Do not flip or move until ready to flip.
  • Flip chicken breasts and cook for an additional 6-7 minutes until the chicken reaches an internal temperature of 165F. (See notes if you do not have a meat thermometer.)
  • Rest chicken for 5-10 minutes before serving to retain the most juices.

Notes

HELPFUL TIPS

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.
 

HOW TO TELL IF CHICKEN IS DONE WHEN 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.
 

DIFFERENT SPICE OPTIONS & MEAL IDEAS

Pan-seared chicken is very versatile. It's wonderfully marinated in your favorite marinade, perfect with dry rubs, or simply delicious with just salt and pepper then finished with a pat of butter.
  • Buffalo Wing Sauce- Buffalo chicken tacos or buffalo chicken salad
  • Italian or Greek Dressing- Delicious on salads
  • Dry Rubs made for Chicken- Great for wraps and salads 
  • Taco Seasoning- perfect for making tacos
  • Lemon Pepper Seasoning- Great on a bun with honey mustard dressing

Nutrition

Calories: 254kcalCarbohydrates: 1gProtein: 24gFat: 17gSaturated Fat: 2gTrans Fat: 1gCholesterol: 72mgSodium: 1003mgPotassium: 428mgFiber: 1gSugar: 1gVitamin A: 38IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Keyword How to pan cook chicken
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Nutritional Disclaimer

The nutritional information provided here is approximate and calculated using an online nutritional calculator. We strive to give you accurate information, but many factors can cause this data to vary widely. For more information, please read our full Nutritional Disclaimer.