If you’ve always wondered how to cook chicken breasts on the stove, this article is for you. So you’ll find a method that suits your tastes. If you’re worried about overcooking your chicken, try pan-searing the chicken breasts; this is easy and fast. Pound the breasts and season them with garlic powder and salt.
One of the easiest ways to cook chicken on the stove is pan-searing it. Unlike the gentle heat of the oven, pan-searing creates a beautiful, deep brown crust on the meat. The additional benefit is that you can change the seasoning as you cook. With these tips, you’ll soon be cooking succulent chicken every night! And best of all, it’s straightforward to cook chicken breasts on the stove!
After thoroughly drying it with paper towels, sprinkle it with the seasoning mixture evenly on all sides. Once coated, place the chicken on a low-heating stove. If possible, use a cast iron or stainless steel pan. Heat some oil in the pan to create a better nonstick surface. Otherwise, you can use a nonstick pan. If you want a nonstick pan, you can use a medium-heat nonstick skillet.
How To Cook Chicken Breasts On The Stove?
Chicken breasts are a traditional supper staple, but they may quickly turn dry and uninteresting. To avoid this, I’m sharing my stovetop pan sear technique, which gives the chicken breasts a lot of surface flavor while keeping them moist and soft. Heat control is the key to success.
Allow enough time for the exterior of the protein to brown before lowering the heat to finish cooking gently. The possibilities are unlimited if you learn this straightforward approach. Create individual meal servings, boost the protein content of salads, or shred chunks for soups and casseroles.
Cooked chicken breasts can be prepared in various ways, and cooked chicken can be eaten in various ways, but one of the simplest methods to prepare it is on the stovetop. I appreciate how stove-cooked chicken turns golden brown on the outside while remaining juicy on the inside.
Ingredients
- Two teaspoons kosher salt 12 teaspoons black pepper four boneless skinless chicken breasts, 6 to 10 ounces each
- 12 tablespoons sweet or smoked paprika, optional
- a quarter teaspoon of garlic powder
- 12 tbsp. onion powder
- Optional: 1 teaspoon dried Italian seasoning
- 2 tbsp avocado oil or 2 tbsp olive oil
- Optional: 1 tablespoon unsalted butter
Instructions
- One of the chicken parts should be sandwiched between two plastic sheets or placed in a large plastic bag. Flatten to a 12-inch thick uniform thickness. Carry on with the remaining pieces in the same manner.
- Cut stems that are 1 inch thick or greater in half horizontally. This should provide eight sections that are 12 inches thick.
Combine kosher salt, black pepper, paprika (if using), garlic powder, onion powder, and Italian seasoning in a small mixing bowl (if using). - To remove excess surface moisture, pat both sides of the chicken dry with paper towels.
- Sprinkle the seasoning mix evenly on both sides of the chicken, about 14 to 12 teaspoons per side.
- Over medium heat, heat a large skillet. Add the olive oil when the pan is heated and shimmering but not smoking. Place the chicken breasts on their display side. To get optimum contact, use tongs to press down into the pan—Cook for 5 to 7 minutes, or until golden brown.
- If the chicken breasts are enormous after flattening, fry two pieces at a time in batches. If necessary, clean the pan between batches.
- Place the butter on top of the chicken breasts and flip it over. Swirl the pan to melt and spread evenly. Baste the beef with butter regularly. Cook for 5 to 7 minutes, or until the internal temperature reaches 160 to 165oF (71 to 74oC). Allow resting for 5 minutes on a clean platter.
- Chicken breast can be served whole, sliced crosswise into strips, or diced into cubes.
What Temp To Cook Chicken Breasts?
Cook boneless, skinless chicken breasts until they reach an internal temperature of 165 degrees Fahrenheit.
A meat thermometer is the best way to tell if your chicken is done. If you don’t have one, you can cut into the chicken to see if it’s fully cooked and the fluids run clear, but most people overcook chicken because they’re afraid it won’t be done. So get a meat thermometer and make things simple! Cook whole chickens, pieces of chickens (including breasts, legs, thighs, wings, and giblets), ground poultry, and stuffing to 165 degrees F, according to the USDA’s Food Safety and Inspection Service (FSIS).
How Long Should You Cook Chicken On The Stovetop?
Because you don’t want to overcrowd your skillet, cook two chicken breasts at a time—Cook chicken breasts without moving them for 5 to 7 minutes. Overturn the chicken breasts. Cook for 7 minutes further, or until the internal temperature reaches 165F, after adding a tablespoon of butter to the skillet. When a thermometer reads 180°F (82°C) for a whole chicken or 165°F (74°C) for chicken parts, you know it’s done. Allow 5 minutes for the chicken to rest before slicing, and then relax knowing it’s perfectly done!
Do You Cover Chicken When Cooking On The Stove?
You’ll have to cook the chicken in batches if you require more than can fit in the pan. I’ve found that covering the skillet helps if you have a lid on hand, and covering the pan keeps the heat in and prevents grease from splattering all over the stove. The three-step is are to cook the chicken. When the pan and oil are hot, carefully place the seasoned chicken breasts in the pan. Don’t cram too much chicken into the pan. Covering the pan keeps the heat in and prevents grease from splattering all over the stove.
Is It Better To Cook Chicken In The Oven Or On The Stove?
Because overcooking chicken breasts might cause them to dry out, cooking them rapidly over high heat is preferable. The best options are skillet cooking, stir-frying, roasting/baking, or grilling chicken breasts. It’s straightforward because you can make a sauce in the same pan as you cook on the stovetop. However, baking or boiling chicken is the healthiest way to prepare it.
They are using a dry heat method to cook food instead of using a lot of oil cuts down on the extra calories that come from a fat source that is used to transport heat (via The Atlantic). The chicken can even be char-grilled. Char-grilling works well with chicken breasts, tenderloins, and thigh fillets. If you want to bake the chicken, flatten it beforehand and bake it at a low temperature. Drumsticks take a little longer to cook, but they’re worth it. If the drumsticks are large enough, you can use them instead of the breasts. Each type will take a few minutes to complete.
Conclusion
You can also place chicken breasts in salads and casseroles. After roasting, allow the chicken breasts to rest in the pan for 10 minutes before slicing them. And this will help redistribute the juices and prevent the chicken breast from becoming dry and lifeless. After that, you can use a meat tenderizer to pound the chicken breasts to even thickness. If you’ve already bought your chicken breasts, you can post a picture on social media and tag it with delicious. Once the chicken is seared on the skillet, transfer it to a cutting board and allow to rest for five minutes before carving it. It will keep in an airtight container for up to four days. Then, prepare the sauce and serve it! You will love this simple yet delicious way to cook chicken on the stove. So, what are you waiting for? Get ready to cook! If you don’t have time to roast the chicken, this method is for you!
Chicken breasts are difficult to cook evenly because the piece is thick on one side and tapered on the other. One way to flatten the thick side of the chicken breast is to pound it with a meat mallet, which will ensure that the entire breast is flattened. Then, using a paring knife, test the internal temperature of the chicken by inserting a hot-tipped knife. Once it reaches 165 degrees, the meat will be juicy and flavorful. You can even char-grill the chicken. Chicken breasts, tenderloins, and thigh fillets are best for char-grilling. If you prefer to bake the chicken, flatten it first and use moderate heat. Drumsticks take longer to cook, but they will taste great. You can substitute chicken drumsticks for breasts if they are large enough. You will only need a few minutes for each type.
