This is my failproof method for how to cook the juiciest, most tender chicken breasts. If you are tired of dry, overcooked chicken, use this easy skillet chicken recipe!
I’ve been using this easy method for cooking chicken in a skillet for years, and it never fails! It’s very similar to my favorite skillet pork chops, which so many of our readers love.
The secret to my method is using a lid with your skillet. It guarantees the juiciest, most tender results. I love serving this chicken with roasted vegetables or on top of one of these salad recipes. For bone-in chicken, take a look at our pan-roasted chicken breasts.
Key Ingredients
- Chicken breasts: This recipe is extremely helpful for cooking chicken breasts, but it can also be used for chicken thighs. While it’s not 100% necessary, use a mallet or rolling pin to pound your chicken breasts to an even thickness for the most even results. If I’m in a rush, I skip this step, but it is especially helpful if your chicken breasts are on the larger, thicker side.
- Oil: I add a little high-heat cooking oil to my skillet before adding the chicken. I love avocado oil.
- Spice blend: You can use your favorite or the blend suggested in the recipe below. It combines chili powder, garlic powder, onion powder, smoked paprika, and black pepper. I also love this Cajun seasoning and our homemade steak seasoning (which works nicely with chicken). You can also skip the seasoning, and marinate your chicken instead.
How to Cook Chicken Breast
Once you learn my favorite method for cooking chicken breasts, you’ll use it all the time. This seriously makes the juiciest chicken! It’s one of my favorite chicken recipes. Season your chicken how ever you like. I’ve shared my go-to chicken seasoning in the recipe below or you can marinate them using this easy chicken marinade.
Heat some oil in your skillet. Any heavy-bottomed skillet will do, but a cast iron pan is excellent. When the oil is nice and hot, you’ll place your seasoned chicken into it. Cook the chicken breast without moving it for a few minutes or until golden brown.
Now flip the chicken breast, reduce the heat to low, and add a splash of liquid. I often use water, but white wine or chicken stock works well, too. Cover the skillet with a lid (or use aluminum foil), and cook for 10 to 15 minutes or until the chicken is cooked in the middle. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. Gently cooking chicken breasts this way keeps them juicy and tender.
Before cutting it, let the cooked chicken rest for a few minutes on the counter, covered with some foil. The chicken will finish cooking as it sits, and all the juices inside will either redistribute inside the chicken or fall out onto your plate. If there are juices on your plate, save them! They make the best sauce.
What to Serve with Chicken Breast
These juicy chicken breasts are so incredibly versatile. I love them next to healthier sides like mashed cauliflower and mashed sweet potatoes. For some crunch, consider homemade coleslaw or my favorite broccoli slaw.
I often add this chicken to salads. Toss your favorite salad ingredients into a bowl, add the chicken, and drizzle with one of my homemade salad dressings. I especially love this tahini dressing and homemade ranch.
Juicy Skillet Chicken Breasts
- PREP
- COOK
- TOTAL
My skillet chicken recipe makes the juiciest, most tender chicken. If you are tired of dry, overcooked chicken, use our easy method for cooking chicken breasts!
Watch Us Make the Recipe
You Will Need
1 ½ pounds (680g) boneless, skinless chicken breasts
1 tablespoon avocado oil or other high heat cooking oil
Salt, to taste
1 teaspoon chili powder, see our homemade chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
Half of a lemon, quartered, optional
Directions
1Set aside a wide skillet with a lid, or if you do not have one with a lid, prepare a sheet of aluminum foil that fits over the skillet.
2Take the chicken out of the refrigerator and season on both sides with salt (we use just less than 1/4 teaspoon of fine salt per chicken breast).
3Combine the chili powder, garlic powder, onion powder, smoked paprika, and black pepper to make the spice rub. Liberally dust the spice rub all over the chicken.
4Heat a tablespoon of oil in the skillet over medium-high heat. When the oil is hot and looks shimmery, add the chicken breasts. Cook, uncovered, for 2 to 3 minutes or until golden.
5Flip, reduce the heat to low, and add a few tablespoons of water (or broth) to the skillet. Cover the skillet with the lid or use foil.
6Cook, covered, for 10 to 15 minutes or until an instant-read thermometer reads 165°F when inserted into the thickest part of the breast.
7Transfer the chicken to a plate and cover loosely with aluminum foil. Let the chicken rest for 5 minutes, cut into thick slices, and then serve with pan drippings and lemon wedges.
Adam and Joanne's Tips
- The nutrition facts provided below are estimates.
This recipe is a game changer! I’m not one to fix simply a meat by itself. Meat goes into casseroles, stews, soups, etc. I made the recipe using a jerk chicken spice and it is amazing. Cannot EVER remember having chicken this tender and flavorful! THANK YOU!!!
LOVE THIS! Quick, easy, and the most tasty chicken I’ve made in a long time! Don’t be afraid to spice it! I used some boxed chicken broth for the splash. Saving this recipe for sure!
I’ve made a lot of chicken recipes in my time not much of a chicken person because of the grit inside the chicken sometimes it’s this nasty but I tried your recipe has to be the best recipe for chicken ever.
WOW!!!! This was insanely good! Followed exactly as written. Used Bell & Evan’s chicken breast. Definitely making this again……My family loved it!!
Followed this simple recipe and the chicken breasts turned out succulent, flavourful and so yummy! Thank you!
I have seen so great recipes for chicken, I am going to cook one tonight for dinner.
Juciest chicken ever!! This is a life-changing recipe. I will never have dry chicken breast again. Super easy and very tasty.
This is seriously the easiest and best way to cook juicy chicken breasts. I used coconut oil, substituted Lawry’s seasoned salt for the chili powder and I used vegetable broth. It came out perfect. So juicy and flavorful! Thanks for this recipe, it’s a keeper!
I’ve been looking for a chicken breast recipe that doesn’t result in rubbery chicken, this one turned out great!