How To Make Cook Chicken Breasts On The Stove Top

Get a detailed list of ingredients & instructions in the recipe card below.

This cooking process is simple but does require a little patience.

Step One: Tenderize the chicken. Gently pound pieces with a meat tenderizer until they are evenly sized throughout.

Quick Tip – How to Tenderize Chicken

Whacking the chicken with a meat mallet may seem a little extra, but I promise this small extra step is totally worth it.

Chicken breasts can also vary in size; they typically have a thicker end and a thinner end, and this makes them cook unevenly.

So to fix that, pound that chicken! Place the chicken between two pieces of plastic, or in a sealable plastic bag, and use a meat tenderizer to gently pound chicken breasts until they are even throughout.

Step Two: Season the chicken. Combine the garlic powder, onion powder, paprika, salt, and pepper, and sprinkle it all over both sides of the chicken.

Seared chicken breasts in a skillet with a pat of butter.

Step Three: Sear and let it sit. Melt some olive oil in a large skillet over medium-high heat and arrange the chicken breasts in your pan or skillet. Whatever you do, don’t touch them for 4 minutes. You want to give them some time to get a beautiful golden crust.

Step Four: Flip and sit some more. Flip over each piece and cook for about 2 minutes, then turn the heat to low and add a pat of butter. Let the butter melt, then spoon some over the chicken.

Seared chicken breasts in a silver skillet.

Step Five: Cover and cook gently. Now that your chicken has a nice sear on each side, you’re basically going to let it steam the rest of the way through. Cover the pan and turn the heat down to low for 10 minutes so the meat can continue to cook without the risk of scorching.

Step Six: Let it rest. Turn off the burner and move the skillet off the heat. Keep it covered and let the chicken rest for about 5-10 minutes.

Piece of chicken with a spatula.

Step Seven: Serve with pan juices. You should have some beautiful juices left behind in the pan, so use those to spoon over the chicken. To make more sauce, add some more butter, fresh garlic, and a little chicken stock and simmer that for a few minutes. Make sure to scrape up all the brown bits from the chicken – that’s where the flavor is!



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