Juicy Skillet Chicken Breasts
- PREP 10min
- COOK 20min
- TOTAL 30min
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!
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
Set 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.
Take 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).
Combine 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.
Heat 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.
Flip, 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.
Cook, covered, for 10 to 15 minutes or until an instant-read thermometer reads 165°F when inserted into the thickest part of the breast.
Transfer 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.