Juicy Skillet Chicken Breasts

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.