Tiffany Haney
Cooking chicken in a pan is a quick and easy way to prepare a tasty meal. Pan-seared chicken breast is a versatile dish that can be served with vegetables or pasta. The cooking technique varies depending on the thickness of the chicken breast, the heat used, and the cookware. To ensure the chicken is cooked through, it should reach an internal temperature of 165°F. Using a meat thermometer is a good way to check this. For a boneless chicken breast, heat oil in a large skillet over medium-high heat. Add the chicken and cook for 5-8 minutes on each side until browned, adding butter for flavour and a golden crust.
Characteristics and Values Table for Cooking Chicken in a Pan
| Characteristics | Values |
|---|---|
| Cookware | Large skillet, preferably straight-sided and not non-stick. Cast iron is a great option |
| Chicken Type | Boneless, skinless chicken breasts |
| Chicken Thickness | No thicker than 1 inch; thinner breasts will cook faster |
| Oil Type | Vegetable oil, canola oil, avocado oil, sunflower oil, olive oil, or any high-smoke point oil |
| Oil Quantity | 2 tablespoons |
| Seasoning | Salt, pepper, onion powder, garlic powder, paprika, dried basil, steak seasoning, smoked paprika, sweet paprika |
| Heat | Medium-high heat until shimmering, then reduce to medium heat |
| Cook Time | 8 minutes per side for 1-inch thick breasts; 4-6 minutes per side for thinner breasts |
| Internal Temperature | 165°F |
| Finishing Touch | Add a knob of butter at the end for extra flavor and a golden-brown crust |
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What You'll Learn
Pan-searing chicken breasts
Preparation
Before you start cooking, it's a good idea to let your chicken breasts sit out for 10-15 minutes. You can also slice them in half to create thinner breasts, which will cook faster. If you want to ensure even cooking, you can pound the chicken breasts to an even 1-inch thickness. Pat the chicken breasts dry with a paper towel, then brush them lightly with olive oil or another cooking oil of your choice. Season the chicken breasts with salt and pepper, or a seasoning blend of your choice—there are endless ways to season chicken breasts!
Cooking
Use a large, deep skillet for pan-searing chicken breasts. Heat 2 tablespoons of cooking oil in the skillet over medium-high heat until shimmering, which should take about 3 minutes. Carefully place the chicken breasts in the hot pan and listen for a sizzle, which indicates that the oil is hot enough. Cook the chicken breasts for 5 to 7 minutes without touching, poking, or moving them. You'll know they're ready to flip when they've developed a golden crust on the bottom. Flip the chicken breasts and cook for another 5 to 7 minutes, or until the juices run clear. If you're unsure whether the chicken is cooked, use a meat thermometer to check that the internal temperature has reached 165°F.
Serving
Remove the chicken breasts from the pan and let them rest for about 10 minutes before slicing or serving whole. This allows the juices to redistribute and ensures a juicy, flavorful final product. Enjoy your pan-seared chicken breasts as-is or sliced up and added to salads, pasta, sandwiches, and more!
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Chicken breast skillet recipes
Chicken breast is a versatile dish that can be cooked in many ways. Here is a detailed guide on how to cook chicken breast in a pan, followed by some recipe ideas.
How to Cook Chicken Breast in a Pan
- Take the chicken out of the refrigerator and let it sit for 10-15 minutes.
- Season the chicken with salt, pepper, and other spices of your choice. You can also marinate the chicken or coat it with flour and spices for extra crispiness.
- Heat oil in a large skillet over medium to high heat. Use any cooking oil, such as olive oil, avocado oil, or sunflower oil.
- Place the chicken in the hot pan and listen for a sizzle. Cook for 4-8 minutes without touching or moving the chicken.
- Flip the chicken and cook for another 4-8 minutes, or until the juices run clear. The cooking time will depend on the thickness of the chicken breast, with thinner pieces cooking faster.
- Check the doneness of the chicken using a meat thermometer. The internal temperature should reach 165°F (74°C).
- Let the chicken rest for a few minutes before cutting or serving.
- Classic Pan-Seared Chicken Breast
This is a simple yet classic way to cook chicken breast. It involves pan-searing the chicken in a little oil with salt and pepper and finishing it with a knob of butter. The chicken has a golden-crisp exterior and a juicy interior.
Pan-Roasted Chicken Breasts
This recipe adds extra flavour to the chicken by using fresh herbs and a splash of vinegar. Season the chicken with salt and pepper, and cook in olive oil until golden brown. Add vinegar and cold butter to the pan and shake gently until melted. The vinegar and butter add a unique flavour to the dish.
Juicy Skillet Chicken Breasts
For this recipe, it is recommended to use a lid with your skillet to ensure juicy and tender results. Season the chicken with salt and your choice of spices or a spice blend. Heat oil in the skillet, add the chicken, and cook until golden brown. Flip the chicken, add a splash of liquid (water, wine, or stock), cover with a lid, and cook for 10-15 minutes.
Peanut Chicken Skillet
This recipe infuses the chicken with plenty of flavour by cooking it in a delicious sauce. Simply season the chicken, pan-fry it until golden, and add your choice of sauce to the skillet. This method creates a juicy and flavourful dish.
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Chicken breast cooking times
The cooking time for chicken breasts in a pan will vary depending on the thickness of the chicken breast, the amount of heat used, and the type of cookware used.
For a boneless chicken breast that is about one inch thick, cook for about 8 minutes on each side over medium-low heat. If you buy thin-cut breasts, they will cook much faster. For thin breasts, cook for about 4-5 minutes on each side. You can also cook the chicken without flipping it. In this case, for a boneless chicken breast, cook for about 8 minutes (5 minutes for thin-cut breasts) and then flip and cook for another 5-7 minutes.
If you are using bone-in chicken breasts, it is recommended to use the oven to ensure the breast heats through completely without burning on the outside.
The best way to tell when the chicken is done is to use an instant-read meat thermometer. You’ll want to cook the breasts until they reach an internal temperature of 165°F. Some sources suggest cooking until the center hits 155°F, while others suggest 150°F or 158°F and then resting the chicken. It is important to note that the chicken will continue to cook after being removed from the skillet. Cover the chicken with foil and let it rest for 5 minutes before serving.
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Chicken breast seasoning
Chicken breast is a versatile dish that can be cooked in many ways. Here is a detailed, step-by-step guide on how to season and cook chicken breast in a pan.
Firstly, prepare the chicken breast by pounding it to an even thickness of about 1 inch. This ensures even cooking and also tenderises the meat. For a boneless chicken breast, heat a large skillet on medium-low heat. Add 2 tablespoons of cooking oil to the pan, such as canola, sunflower, or olive oil. Heat the oil until it shimmers, which should take about 3 minutes.
Next, prepare the seasoning. A simple seasoning of just salt and pepper is classic and effective. For a more complex flavour, mix together salt, basil, rosemary, garlic powder, mustard powder, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon. You can also add a touch of brown sugar to the seasoning to create a semi-sauce and make the chicken juicier. Coat the chicken breast liberally with the seasoning on all sides.
Now, carefully place the chicken in the hot pan. You should hear a sizzle; if you don't, the oil isn't hot enough. Cook the chicken without touching or moving it for about 5 to 8 minutes, or until the bottom is golden brown. Then, flip the chicken and cook for another 5 to 7 minutes. For thinner chicken breasts, cook for a shorter time, about 4 to 5 minutes per side.
Finally, check that the chicken is cooked through. The best way to do this is to use an instant-read meat thermometer. The chicken is cooked when it reaches an internal temperature of 165°F. Once cooked, remove the chicken from the pan and let it rest.
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Chicken breast preparation
Chicken breast is a versatile dish that can be cooked in many ways. Here is a step-by-step guide to preparing chicken breast in a pan.
Preparation:
Firstly, take the chicken out of the package and place it on a cutting board. It is recommended to let the chicken sit for 10-15 minutes to allow it to come to room temperature, but you can also cook it straight away. If your chicken breast is thick, use a meat mallet or rolling pin to pound it to an even thickness of about 1 inch before cooking. This will ensure even cooking and reduce the chances of the outside burning before the inside is cooked.
Seasoning:
You can season the chicken breast with salt and pepper on both sides, or get creative with other seasonings. Some popular options include onion powder, garlic powder, paprika, dried basil, steak seasoning, and smoked paprika. You can also coat the chicken with cooking spray or oil before seasoning to help the spices stick and create a perfect sear.
Cooking:
For this step, you will need a large skillet, preferably 10 inches or larger with straight sides. Cast iron skillets work great. Heat 2 tablespoons of oil (vegetable, canola, or another high-smoke point oil) in the skillet over medium-high heat until shimmering, which should take about 3 minutes. You can test if the oil is hot enough by holding your hand near it and feeling the heat, or by adding the chicken and listening for a sizzle.
Once the oil is hot, carefully add the chicken to the pan. For even cooking, do not touch, poke, or move the chicken breasts while they cook. Cook the chicken for 5 to 8 minutes without flipping, depending on the thickness of the breasts and the heat level. Thick chicken breasts are best cooked over medium-low heat for about 8 minutes per side, while thinner breasts cook faster over medium heat for about 4-5 minutes per side.
Flipping:
After the initial cooking time, flip the chicken breasts over. You may need to use tongs if the chicken is stuck to the pan. If the chicken is golden and crispy, it is ready to be flipped. If not, cook it for another minute before trying again.
Finishing:
After flipping, reduce the heat to medium and add a tablespoon of unsalted butter or ghee to the pan. Swirl the pan gently to distribute the melting butter, which will add richness and a flavorful, golden-brown crust to the chicken.
Checking for Doneness:
The best way to ensure your chicken is cooked through is to use an instant-read meat thermometer. Cook the chicken until it reaches an internal temperature of 165°F.
Serving:
Chicken breast cooked in a pan can be served with a variety of sides, such as steamed vegetables, creamy pasta, salads, or sandwiches.
With these steps, you can prepare juicy and flavorful chicken breast in a pan, perfect for a quick and easy dinner.
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