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 Recipe
- 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.
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Second time I’m making this recipe, quick, juicy and tender. I switch up the seasonings, cooking method same as recipe…DELICIOUS! Thank you for sharing.
I googled easy, quick and good chicken breast recipe and this came up. I’m so glad I found it because it was yummy! I cut my chicken up in strips to cook a little faster and once cooked I really enjoyed the flavor- def juicy- I will make this again and I like the idea of putting it on a salad.
I think I’ve commented on this before but I felt I had to comment again. After the umpteenth time making this I still can’t get over how easy, juicy and delicious this is. Thank you so much for this recipe!
This chicken recipe was a quick, easy and full of flavor. The whole family loved it and I loved it as a topping on my salad.
That’s fantastic! So happy the recipe was quick, flavorful, and a hit with the whole family. Love that you found a way to enjoy it over salad too!
Came out so moist & delicious. When I served it to my teen daughter she said it was the best I’ve ever made!
That’s the best compliment! So thrilled your daughter loved it. Enjoy!
Wow! This was a great and easy recipe! I used a little lemon infused oil . The combo of the seasonings was perfect! Will definitely make again !
So glad you enjoyed it 🙂
I’ve never had good luck with searing and then covering chicken breasts. The chicken breasts (boneless/skinless) come out of the pan much too tough. The liquids that collect in the pan…I suppose it’s brine…appears to be culprit and pretty much boils the chicken pieces in the liquid and steams the parts not covered. I think the problem resolves with a better choice of chicken breasts….smaller and not puffed up from brines or raised with steroids. I’ve used the same recipe with simple seasoning a number of times before to perfect skillet chicken, so beware the puffed up boneless/skinless breasts from the big box butcher shops.
You raise a great point! The quality and size of chicken breasts definitely impact the final result. Larger, water-injected breasts can release excess liquid, leading to the problem you described. I often look for smaller, organic or air-chilled breasts whenever possible.
In the video you add water to the pan right before covering it. How much water do you add? (This doesn’t appear in the written instructions) Thank you.
Hi Maria, We add a few tablespoons of water.
I haven’t cooked for my very anal husband since we were dating. 17 years ago!!! The first time I cooked for him I made lobster tails. Unfortunately!I put them wrong side up in the oven and had the fire dept over. So he believed everything I cooked would turn out that way. Well, about a year ago I cooked for him since he now is more relaxed and I used this recipe and it turned out AMAZING!!! He asks for it all the time now. Does anyone have a comment on how this would pair with roasted brussel sprouts. I’ve been dying to make them but haven’t had a chance yet. Im not sure if the 2 flavors would be too similar in regards to the spices? I would make a potatoes. We have to have some sort of potatoe with anything we eat. He’s Irish and really loves his potatoes. Looking forward to trying more of your recipes. I love the way you tell us WHT we’re doing something in all your recipes. Ex:) Like why we shouldn’t press on 5he chicken breast to make them cook faster. Thanks for sending all your delicious recipes our way!!
Hi Marie, We are thrilled you love the recipe. Brussels sprouts would be lovely with this chicken.
Marie, I have made this with maple-Dijon roasted carrots and Brussel sprouts (trimmed and halved) and it’s fantastic. I use equal parts maple syrup and Dijon mustard to make the sauce (I usually do a 1/3 cup each for a full sheet pan of veggies). I roast just veggies in the oven at 400 for 15 minutes, then toss in sauce and roast for 15 addition minutes. It compliments this yummy chicken perfectly!
This is now my go to recipe for chicken . The breast’s turn out so tender and seasoning is perfect AND so quick and easy. This has become my families favorite chicken . Thank you for sharing
That’s fantastic! So happy it’s become your go-to recipe and a family favorite. Thanks so much for sharing!
My boyfriend just stood up and got himself some buttered bread to soak up the left over drippings! He is not a huge guy and a moderate eater. I am so complimented! So easy and delicious. Thank you!
Those drippings are delicious. We also serve it with bread to soak it all up. So happy that you and your boyfriend love the recipe 🙂