How To Cook Golden, Juicy Chicken Breast on the Stove

(Image credit: Joe Lingeman)

There are as many variations on cooking chicken breast as there are cooks, and I’d say that is a very good thing, as it ensures we never grow tired of this dinner staple.

Pan-seared chicken breast, cooked in a little oil with salt and pepper and finished with a generous knob of butter, is the first way I learned to cook chicken and a technique I always go back to. The resulting chicken has a golden-crisp exterior with a still-juicy interior, and is just as welcome served with steamed vegetables as it is atop creamy Alfredo pasta.

Making Juicy Golden Chicken Breast on the Stove

Kitchn has many tried-and-true techniques for chicken on the stovetop. Some are sautéed, while our most popular version is pan-steamed. This technique takes what we know and love from these other techniques to make a chicken breast with a golden, pan-seared exterior and a juicy interior.

(Image credit: Joe Lingeman)

For Your Information

  • This technique is best for a 10-inch or larger skillet, preferably straight-sided and not nonstick. Cast iron is a great option if you’ve got it.
  • You’ll need two boneless, skinless chicken breasts (about one pound total), salt, pepper, oil, and butter for this recipe.
(Image credit: Joe Lingeman)

Key Steps for Golden, Juicy Chicken Breast

  • Start with a wide, deep pan and add oil. We’re going to cook the chicken over medium-high heat, and we want to have plenty of room for the two breasts. Using something wide and deep that accommodates the chicken and keeps splatter to a minimum.
  • Don’t move the chicken for a full five minutes once in the pan. Once the chicken is in the pan, don’t poke, prod, wiggle, or try to flip the chicken for a full five minutes. If you can’t easily flip the chicken with tongs, it’s not ready for flipping yet — and it won’t be golden-brown.
  • Flip it once and don’t touch again. Flip the breast one time only, with the goal of golden-brown color on each side.
  • Finish with butter. The butter, which would have burned if added in the beginning, will add flavor and some color at the end of cooking.
Kikkerland KT051-G Magnetic Kitchen Timer, Green: Kitchen & Dining
Kikkerland KT051-G Magnetic Kitchen Timer, Green: Kitchen & Dining
(Image credit: Joe Lingeman)

Serving Your Golden Chicken

My favorite use for this golden, juicy chicken is topping creamy chicken Alfredo (the contrast of the chicken with the creamy sauce is heavenly), but this basic technique can be used to start off any number of meals like chopped chicken salads, chicken wraps, and even chicken sandwiches.

398 Ratings

How To Cook Golden, Juicy Chicken Breast on the Stove

Serves2 to 4


  • 2

    boneless, skinless chicken breasts (about 1 pound total)

  • 3/4 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 2 tablespoons

    canola oil

  • 1 tablespoon

    unsalted butter or ghee


  • Measuring cups and spoons

  • Knife and cutting board

  • Paper towels

  • 10-inch or larger skillet (not nonstick)

  • Timer

  • Instant-read thermometer


  1. Pat the chicken dry and season with salt and pepper. Thoroughly dry the chicken on all sides with paper towels. Season with the salt and pepper on all sides.

  2. Heat the oil over medium-high heat in a large skillet. Heat the oil in a 10-inch or larger skillet, preferably straight-sided and not nonstick (cast iron is a great option), over medium-high heat until shimmering, about 3 minutes.

  3. Carefully add the chicken to the hot pan and cook for 5 to 7 minutes. Swirl the pan just before adding the breasts to evenly distribute the oil. Add the chicken one at a time and do not touch, poke, or move the chicken for 5 to 7 minutes. If you try to turn the chicken and it feels stuck, it isn't golden and crispy or ready to flip.

  4. Flip the chicken and cook until it reaches 165°F, 5 to 7 minutes more. Flip the breasts over and add the butter or ghee right between them. Pick up the pan and give it a gentle swirl to distribute the melting butter. Cook until they reach an internal temperature of 165°F, 5 to 7 minutes more.

  5. Slice and serve. Remove the chicken breasts to a plate or clean cutting board. Let rest for 3 minutes before slicing and serving.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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