Tillie Doyle
Pan-cooked chicken breast is a quick and easy meal that can be made in a variety of ways. The most common method is to pan-sear the chicken in oil, with salt and pepper for seasoning, and finish it with butter. The chicken should be cooked for 10-14 minutes, flipping it halfway through, and can be served with steamed vegetables or creamy pasta.
How to Pan-Cook Chicken Breast
| Characteristics | Values |
|---|---|
| Type of meat | Chicken breast |
| Cut | Boneless, skinless |
| Thickness | No thicker than 1 inch |
| Marinade | Vinegar (apple cider, sherry, balsamic, rice, champagne, or Riesling) |
| Seasoning | Salt, pepper, garlic powder, onion powder, paprika, dried basil |
| Oil | Vegetable oil, canola oil, avocado oil, or any high-smoke point cooking oil |
| Temperature | Medium-high heat |
| Cook time | 10–14 minutes, flipping halfway through |
| Internal temperature | 165°F |
| Rest time | 3 minutes |
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What You'll Learn
Use vegetable oil, canola oil, or avocado oil
When pan-cooking chicken breasts, it's important to use an oil with a high smoke point. This is because the oil needs to be able to withstand the heat without smoking or burning, which can ruin the taste of your food. Oils with a high smoke point include vegetable oil, canola oil, and avocado oil. Olive oil, on the other hand, has a low smoke point and is therefore not suitable for pan-cooking chicken.
To start, you'll want to heat up the oil in a large skillet over medium-high heat. Use about 2 tablespoons of oil and heat it until it starts to shimmer, which should take around 3 minutes. You'll know the oil is hot enough when it starts to shimmer and moves fluidly around the pan.
Once the oil is hot, carefully add your chicken breasts to the pan. It's important not to overcrowd the pan, so cook no more than two chicken breasts at a time. Cook the chicken for 5 to 7 minutes without moving it around. This will ensure that the chicken develops a nice golden-brown crust.
After 5 to 7 minutes, it's time to flip the chicken breasts over. You'll know the chicken is ready to flip when it releases easily from the pan. If it's sticking, give it another minute or two before trying again. Add a tablespoon of butter to the skillet after flipping, which will add a rich flavour to the dish. Continue cooking the chicken for another 5 to 7 minutes or until it reaches an internal temperature of 165°F.
Using vegetable oil, canola oil, or avocado oil to pan-cook chicken breasts is a great way to achieve a golden-brown, crispy exterior while keeping the meat juicy and tender. These oils have high smoke points, making them suitable for the medium-high heat required to properly cook chicken breasts.
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Cook for 10-14 minutes
Once you've seasoned the chicken and heated the oil in a large skillet over medium-high heat, it's time to add the chicken to the pan. Be careful to lay the chicken in the pan away from you to prevent hot oil from splashing onto you. Cook the chicken for 5 to 7 minutes without moving it around. If you try to turn the chicken and it feels stuck or isn't golden and crispy, give it another minute or two before trying again.
After 5 to 7 minutes, flip the chicken breast over and add a tablespoon of butter to the skillet. Now, you'll cook the chicken for another 5 to 7 minutes, until it reaches a golden brown colour. The internal temperature of the chicken should be 165°F. If you don't have a thermometer, you can check if the chicken is cooked by poking it with a finger to see if it feels done, then double-check by cutting it open.
If you're cooking multiple chicken breasts, only cook two at a time to avoid overcrowding your skillet. If your chicken breasts are thicker than 1 inch, use a meat mallet or rolling pin to pound them to an even thickness before cooking.
After cooking, transfer the chicken breasts to a plate or cutting board and let them rest for 3 minutes before slicing and serving.
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Flip halfway through
When cooking chicken breasts on a stove, it is important to flip them halfway through the cooking process. The amount of time needed to cook a chicken breast in a pan depends 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, it is recommended to cook it for about 8 minutes per side over medium-low heat. If you are using a thinner cut of meat, it will cook much faster. For example, if you have a thin-cut breast that is about 1/4 inch thick, it will only need to be cooked for 3 minutes per side on medium heat.
When cooking chicken breasts on the stove, it is best to use a 10-inch or larger skillet, preferably with straight sides and not a non-stick pan. Cast iron is a great option if you have one available. Heat the pan on medium-high heat for about 2 minutes. Add 2 teaspoons of oil to the pan and wait 30 seconds for the oil to heat up.
Once the oil is hot, carefully place the chicken in the pan and cook without touching, poking, or moving it for 4 to 7 minutes, depending on the thickness of the chicken breast. If you try to turn the chicken and it feels stuck or isn't golden and crispy, it's not ready to flip. Once the chicken has browned on the bottom, it is time to flip it over.
After flipping the chicken, add a tablespoon of unsalted butter or ghee between the breasts and cook for another 5 to 7 minutes, depending on the thickness of the meat. The chicken is done when it reaches an internal temperature of at least 165°F. To check the temperature, use an instant-read thermometer.
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Use a meat thermometer
Using a meat thermometer is a great way to ensure your chicken is cooked to perfection and is a must-do for food safety. There are two types of meat thermometers: oven-going and instant-read. Oven-going thermometers are placed in the meat and stay in the oven during the cooking process, while instant-read thermometers are used to check the meat's temperature after it has been removed from the oven. Both types come in digital and non-digital formats.
When cooking chicken breast, it is recommended to cook the meat to an internal temperature of 165°F (74°C). To get an accurate reading, remove the meat from the heat source before inserting the thermometer. It is best to insert the thermometer into the thickest part of the chicken breast, at least halfway through the meat. If you are cooking chicken with skin, use a fork to gently lift the skin and insert the thermometer directly into the meat.
If you are using an oven-going thermometer, push it a little further into the meat after removing it from the oven to double-check that the chicken is cooked evenly. For instant-read thermometers, the best time to check the temperature is when the outside of the meat has developed a browned crust, after flipping, or when there are 5 minutes of cooking time left.
Remember to calibrate your thermometer before use to ensure accuracy. If you are using a digital thermometer, follow the manufacturer's instructions to reset it if it is misreading.
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Let it rest for 3 minutes
So, you've followed a recipe for pan-cooked chicken breast to a tee, and you're proud of the golden-crisp exterior and juicy interior you've achieved. You're almost ready to serve up, but not so fast! The final step in your recipe instructs you to "let it rest for 3 minutes." Why is this step so important, and what's going on with your chicken during this time?
Letting your chicken rest for a few minutes after cooking is a crucial step in the cooking process. Firstly, it gives the chicken time to finish cooking. Even after removing it from the heat source, the chicken will continue to cook due to residual heat, a phenomenon known as "carryover cooking" or "resting." This ensures that your chicken reaches the desired internal temperature of 165°F, which is essential for food safety.
Secondly, resting allows the juices inside the chicken to redistribute evenly throughout the meat. When chicken cooks, the juices are drawn to the surface, and if you slice into it immediately, those delicious juices will end up on your cutting board or plate instead of staying in the chicken, resulting in dry meat. By letting the chicken rest, you give those juices time to settle back into the meat, keeping it moist and juicy.
Finally, resting gives you, the cook, time to finish up any side dishes or sauces and ensure your chicken is beautifully presented. It's a simple step that makes a big difference in the final product, so it's worth being patient and letting your chicken have its well-deserved break!
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Frequently asked questions
Chicken breasts should be cooked on the stove for roughly 10-14 minutes, flipping halfway through.
Cook chicken breasts over medium-high heat.
Chicken breasts are cooked when they reach an internal temperature of 165˚F. You can check this with a meat thermometer. Alternatively, you can check by cutting into the chicken—if it's cooked, it will be white all the way through and the juices will run clear.
You can season chicken breasts with salt and pepper, onion powder, garlic powder, paprika, and dried basil.
