These Sauteed Chicken Breasts are tender, juicy and have so much flavor! They’re perfect when you need to make something quick for dinner or you can meal prep them for lunch. And the best part is you can easily pair these chicken breasts with just about any vegetable, pasta, rice, or slice them and add to your favorite salad or burrito bowl. It’s definitely a recipe you’ll want to save and make often.😉
What I love most about cooking pan-seared chicken breasts is that it’s fast and you can switch up the seasoning to try new flavors. You can keep it simple with just salt, pepper and a little garlic powder or try out your favorite taco seasoning mix if you plan on using the chicken for tacos or fajitas. It’s totally up to you!
How To Cook Chicken Breasts In A Pan
There are a few important steps to make sure you end up with juicy, flavorful chicken breasts that are not overcooked. I’ll share all of my tips and tricks with you in this recipe:
Step One: Using a sharp knife, start by carefully cutting the chicken breasts in half vertically to create two thinner cutlets. (Or you can simply purchase thin-cut chicken breasts). If your chicken is still very thick on one end after cutting it in half, pound it just a little bit with a meat tenderizer.
Step Two: Rub olive oil on both sides of the chicken breasts. Then season the chicken generously with the seasoning mix. Make sure to rub the seasoning into each breast thoroughly so every piece is coated evenly.
Step Three: Cook the chicken breasts over medium heat for approximately 4-5 minutes on each side. Turn the heat down to medium-low if you notice your skillet getting too hot. This will allow the chicken breasts to cook all the way through without burning too quickly. Take your time, don't rush it.
Step Four: Once chicken is browned on both sides, check the internal temperature with a meat thermometer. Be careful not to stick the meat thermometer all the way through touching the skillet or you will end up with an inaccurate reading.
How To Know When Your Chicken Breasts Are Done
The best way to know when your chicken breasts are done is to use a meat thermometer. Chicken should reach an internal temperature of 165°F with a meat thermometer inserted into the thickest part of your chicken breast. Digital meat thermometers are inexpensive and simple to use. Please resist the urge to cut into them while they’re cooking so you don’t lose all of those delicious juices that are keeping the chicken breast moist!
Marsha’s Cooking Tips
- Cut the chicken breasts in half. Chicken breasts tend to be very thick, so they cook more evenly when you cut the breast in half vertically and as evenly as possible. If you skip this step then you risk your chicken cooking too quickly on the outside before they are fully done on the inside.
- Let them rest! This step is very important. Remove the chicken breast from the skillet, set them aside, and let them rest for 3-5 minutes before cutting into them so you don’t loose all of the juices that help the breast retain its moisture. You can cover them with foil if you want to keep them warm while they are resting.
What To Serve With Sautéed Chicken Breasts
My go-to side dishes to serve with these juicy chicken breasts are these Easy Skillet Green Beans, Sautéed Zucchini and Squash, Skillet Sweet Potatoes, or Lemon Pepper Broccoli. These are all quick and delicious! But lately I’ve really been loving this Creamy Mushroom and Spinach Orzo. It pairs perfectly with chicken and is really filling. And of course I could never resist a side of Glazed Carrots or Mashed Potatoes!
Sauteed Chicken Breasts
Video
Ingredients
- 2 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 ½ Tablespoons extra virgin olive oil, divided
- 1 ½ teaspoons Italian seasoning
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
Instructions
- Using a sharp knife, carefully cut the chicken breasts in half to create two thinner cutlets. Or you can simply purchase thin-cut chicken breasts.
- Mix the Italian seasoning, garlic powder, onion powder, paprika, salt and black pepper together in a small bowl.
- Drizzle ½ Tablespoon of olive oil over the chicken breasts (on a cutting board or in a bowl) and rub the oil in on both sides. Now generously rub the seasoning all over the front and back of the chicken breasts.
- Heat a large skillet over medium heat. Add 2 tablespoons of olive oil. Once the skillet is hot add the chicken breasts to the pan and cook for 4-5 minutes on each side. If you notice your skillet is getting a little too hot, reduce the heat to medium-low. This will allow the chicken breasts to cook all the way through without burning too quickly.
- Once the chicken is browned on both sides, check the internal temperature at the thickest part of the breast to make sure they are done with a meat thermometer. Internal temperature should be 165°F.
- Remove the chicken breasts from the skillet and set aside. Allow the chicken to rest for 3-5 minutes before serving. Enjoy!
Nutrition
More Easy Chicken Recipes
- Panko Crusted Chicken Breasts
- Oven Baked Chicken Breast
- Easy Chicken Stir Fry
- Baked Chicken Legs
- Cilantro Lime Chicken
- One Pan Chicken and Rice
Hugh says
This recipe is great for a snack. I changed the olive oil to only add 1 teaspoon to the pan(yes teaspoon not tablespoon) and 1/2 teaspoon on the chicken. I also reduced the salt to only 1/4 teaspoon because salt is not healthy and it tasted fine.
Karen says
Delicious. I use chicken rib meat and served it on King's Hawaiian hamburger buns with Kewpie mayonnaise and some condiments. My version of Popeye's chicken sandwich, just as tasty, but much healthier.
Marsha McDougal says
Ohh, I love Hawaiian buns! I bet that was really good!😊
Terry Woodworth says
Very tasty seasoning for the chicken! Followed the directions to split the breasts in half (to half-thickness) and seasoned and cooked as directed.... chicken stayed moist and flavor was great! 3 breasts (split into 6 pieces) fed us tonight and with leftover 3 (great for chicken sandwiches)!
Christine says
I have some pre-marinated chicken breast that I plan on making for supper tonight and was so pleased to come across this video. I needed some assurances on the correct stove temperature, how much oil to use in the pan, and how long to sauté. I enjoyed your demonstration of making all of the chicken breast, the same thickness. Time to make the dinner!
Marsha McDougal says
Thank you so much Christine for your feedback. I hope dinner was great! 🙂
Basia says
Great recipe; definitely on repeat schedule.
Betty says
Love love love this recipe. It is my new go-to for chicken breasts!
Danielle says
I am making this right now and yum!
Thank you!
D Brady says
Love the seasoning mix for the recipe. I substituted with chicken thighs but they were so tasty!
Marsha says
I'm so glad you loved it! Thanks for sharing.
Anne says
I made this today for lunch to add to my salad. The chicken was flavorful and very tender. Glad I made enough for tomorrow's salad! I'll definitely make this again.
Jan says
I'm currently doing the JJ Smith 10 day Green Smoothie Cleanse. I'll substitute a day or 2 with your baked chicken recipe using Smith's modified method. When I'm off the 10 day cleanse I'll use your pan fried method.
Ronna says
Absolutely delish. It’s our favorite chicken recipe. All our family and friends rave about it too!
Joe says
Excellent. Easy to do.
Kathy Kubes says
I loved how easy this was to prepare with simple ingredients that I actually had in my pantry. It all came together very quickly and the chicken was so savory and delicious. This was unexpectedly spectacular! I will definitely make again and again. Thank you for sharing this wonderful recipe.
Marsha says
Hi Kathy! I'm so glad you enjoyed this recipe. It's my favorite easy way to cook chicken breasts! Thanks so much for sharing your feedback 🙂
Lori S says
Wow. My husband says he doesn't want me to make chicken any other way now. I added a tiny bit more spice and it was fantastic! Thank you for posting.
Marsha says
Lol! Too funny. Thanks so much for sharing.
PamH says
This is such a great recipe! The spice rub is so good, and the chicken is super tender and juicy. A keeper. Thank you.
Marsha says
Thank you so much!
Chris says
Delicious was the unanimous opinion of my family! Thanks, Marsha Eileen!
Marsha says
I love it!! Thanks for sharing 🙂
Tee says
OMG!!! I followed this recipe to a T and baaaaaaaby, I’ve never cooked breasts as juicy as this. Thank you Marsha, can’t wait to try more of your recipes.
Marsha says
That's awesome! I'm so glad to hear it. Thank you for sharing! 🙂
Joan Devito says
I used your recipe but substituted sesame oil and added the veggies and cashews... what a quick wonderful meal! Thank you! Joanie
Bhocks says
This is now MY favorite seasoning for sautéed chicken! I cut them and used the meat pounder exactly as you showed in the video, and followed all your instructions. Glad you recommended the meat thermometer- mine cooked a couple of minutes longer than recommended. This recipe was delicious! Thank you! I’m checking out some of your other recipes now!
Marsha says
You are so welcome! I'm glad you enjoyed it. Thank you for sharing! 🙂
Ardelle says
Love this recipe - and the video! Chicken is delish! Juicy and flavorful - and the video covers every single detail step by step! I will make it again and again! Thx!