The Best Juicy Skillet Chicken Breasts

Tender and perfectly juicy chicken breasts succeed with our simple recipe. With a few tricks, you can make the best juicy chicken at home! Our method works for any chicken cut, but is particularly useful for chicken breasts. Skip to the recipe for juicy chicken breasts


How to cook chicken breast

Say goodbye to dry, bland chicken breasts and hello to succulent, juicy chicken. It’s easy to do at home. Here’s what we think is the best way to cook chicken breasts:


(Optional) Beat the chicken breasts in a single layer — You’ve probably noticed that chicken breasts are thicker on one side than the other. Tapping the thicker end with a mallet or rolling pin until it is more similar in thickness to the thinner end will ensure the chicken cooks evenly. We also use this trick to roast chicken. We don’t always do this step, but if you’re cooking particularly thick chicken breasts, it’s a good idea.

season good — The chicken does not need to be marinated (not a good idea). What you need to do is season it well. Our simple seasoning mix and a generous sprinkling of salt on either side of each breast is all you need for super flavorful chicken. If you want to marinate, check out our infallible chicken marinade recipe.


Use the lid of the pan — We often use this trick when cooking meat (see our Juicy Skillet Pork Chops). First we sear one side of the chicken until golden brown, then flip it over, turn the heat down to low and cover the pan with a lid. The second side is beginning to brown and since we added the lid, the heat from the pan will gently cook the center. When you gently cook chicken this way, it stays juicy and tender.


Let the chicken rest. – There’s some controversy as to why it’s a good idea to let meat rest after cooking, but here’s the thing, before you carve the chicken, let it rest for a few minutes. During this time, it will finish cooking and the juice inside will spread or drip onto your plate. If there are juices on your plate, save them! They make the best sauce.

Our method works for any cut of chicken but is especially useful for grilled chicken breasts. If you are interested, we also have a recipe for baked chicken breasts.

How do you know when the chicken is ready?

Here are two easy ways to tell when the chicken is done:

  1. Use an indoor thermometer. This is our preferred method as it is failsafe! The chicken is done when an internal thermometer inserted into the thickest part of the meat reads 165 degrees Fahrenheit. So with this recipe you can pan cook the chicken at 165F or if you are concerned that continued cooking will overcook the chicken you can remove the chicken from the pan when the thermometer reads 160F. , then cover loosely with aluminum foil and wait a few minutes. During this time, the chicken should finish cooking.
  2. Check that the juices are clear. If you stick a knife into cooked chicken, the juice that comes out will be clear when it’s cooked. We still prefer the thermometer method, but it’s a good visual check.

What to serve with chicken breasts

We hope you’ll try these succulent chicken breasts soon. If so, try one of these side dishes.

More Chicken Recipes: Try our juicy grilled chicken, whole roast chicken or our lemon chicken salad with cucumber and feta.

The best juicy pan-fried chicken breasts

  • COOK

Tender and perfectly juicy chicken breasts succeed with our simple recipe. With a few tricks, you can make the best juicy chicken at home! This method works for any chicken cut, but is especially useful for chicken breasts.

Makes 4 servings (6 ounces)

Watch us at the recipe

will need

1 ½ pounds boneless, skinless chicken breasts; 2 large or 3 medium breasts

Salt to taste

1 teaspoon chili powder, see our recipe for homemade chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon ground black pepper

1 tablespoon avocado oil or other high-heat cooking oil

Half a lemon, cut into quarters Optional


    Remove chicken from fridge and salt on both sides, we use a little less than 1/4 teaspoon fine salt per chicken breast.

    Prepare the spice mix by mixing chili powder, garlic powder, onion powder, smoked paprika powder and black pepper. Sprinkle the seasoning mixture generously over the chicken.

    Heat 1 tablespoon oil in a medium skillet (with lid) over medium-high heat. Once the oil is hot and simmering, add the chicken. Bake for 2 to 3 minutes until golden brown. Turn, reduce heat to low, then pour a few tablespoons of water (or broth) into the pan. Cover the pan with a lid.

    Cook 10 to 15 minutes or until an instant read thermometer reads 165 degrees F when inserted into the thickest part of the breast.

    Place chicken on a plate and cover with foil. Let the chicken rest for 5 minutes, cut into thick slices and serve with the gravy and lemon wedges.

Advice from Adam and Joanne

  • Nutritional Facts: The nutritional values ​​given below are estimates. We use the USDA database to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1/4 of the recipe (about 6 ounces) / calories 208 / total fat 4.6g / Saturated Fatty Acids 1g / cholesterol 124.1mg / sodium 387mg / carbohydrates 0.9g / fiber 0.3g / total sugar 0.1g / protein 38.5g

AUTHOR: Adam and Joanne Gallagher

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