How to Cook Chicken Breasts in a Pan

Check out how to cook chicken breasts that turn out perfectly juicy every time.

Boneless skinless chicken breasts are a go-to kitchen staple that’s on my dinner rotation at least 4 times a week. There are countless chicken breast recipes you can choose from—everything from easy sheet pan dinners to slow-cooker chicken recipes. But when it comes to cooking chicken, sauteing it in a pan has never been my strong suit. I usually end up end up with tough, dry chicken breasts that no amount of sauce or creamy side dishes can save.

To change my ways, and have a quick cooking option when it’s too hot to turn on the oven, I turned to Taste of Home’s Test Kitchen for their fool-proof method for cooking chicken on the stovetop. Check out their tips and tricks below.

Psst: Take a look at these mistakes almost everyone makes when cooking chicken.

How to Cook Chicken Breasts in a Pan


  • 4 boneless skinless chicken breast halves (about 6 ounces each)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter


Step 1: Prep the chicken

how to cook boneless skinless chicken breasts poundTaste of Home

To prevent the thin end of a chicken breast from drying out, or the thick end from being undercooked, you’ll want to ensure the chicken breasts are an even thickness. To do so, place your chicken between two pieces of plastic wrap on top of a cutting board. Pound the chicken to 1/2-in. thickness with the flat end of a meat mallet (we suggest this one from KitchenAid).

Test Kitchen Tip: If you don’t have a meat mallet on hand, a hefty saucepan or skillet works in a pinch. Just be careful so as not to pound the chicken too thin.

Season the chicken breasts on both sides with salt, pepper and any other dry seasonings you like. Looking for some inspiration? Here are our 13 favorite homemade spice blends.

Step 2: Get cooking

how to cook boneless skinless chicken breasts cookingTaste of Home

In a skillet that’s large enough to hold all of the chicken without overlapping, heat the olive oil and butter on medium heat. Add your chicken to the pan and cook for 5-6 minutes. Moving the chicken around can cause the breasts to stick to the pan and rip, so resist fiddling with the meat while it’s cooking. Flip the chicken and cook for an additional 5-6 minutes

Test Kitchen Tip: While it can be tempting to turn up the heat, especially if you’re really hungry, keep the burner on medium and no higher. Cranking the heat can cause the outside of the chicken to brown too quickly, or even burn, while leaving the inside undercooked.

Step 3: Take the temperature

how to cook boneless skinless chicken breasts temperatureTaste of Home

Your chicken breasts will be cooked through and food-safe when their internal temperature has reached 165ºF. To check, take the temperature with an instant-read thermometer, like this one from ThermoWorks. Simply insert the thermometer halfway into each chicken breast until the temperature is displayed.

Test Kitchen Tip: If your chicken has reached 165ºF but isn’t golden brown on the outside, you can crank the heat up for a few seconds to add some browning.

Step 4: Rest

how to cook boneless skinless chicken breasts in a panTaste of Home

When cooked through, remove the chicken breasts from the pan and allow them to rest on a plate for 5 minutes. This lets the chicken breasts’ juices to redistribute, helping to lock it in after it’s cut.

And there you go! Perfectly cooked chicken breasts that are ready in a snap.

Round out dinner with these easy suggestions:

  • Go Tex-Mex: Slice the chicken breasts thin and serve on tortillas with shredded cheese, lettuce, tomato, sour cream and guacamole. Whip up some homemade refried beans for a side.
  • Go Italian: Top cooked chicken with pasta sauce and parmesan cheese and serve with spaghetti.
  • Go American: Place chicken on a bun and top with lettuce, tomato, raw onion and mayo. Serve with potato chips or homemade french fries.
Check out how to make boneless skinless chicken breasts 100 ways.
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Caroline Stanko
Caroline has been with Taste of Home for the past seven years, working in both print and digital. After starting as an intern for the magazine and special interest publication teams, Caroline was hired as the third-ever digital editor for Taste of Home. Since then, she has researched, written and edited content on just about every topic the site covers, including cooking techniques, buzzy food news, gift guides and many, many recipe collections. Caroline also acts as the editorial lead for video, working with the Test Kitchen, videographers and social media team to produce videos from start to finish. When she’s not tip-tapping on a keyboard, Caroline is probably mixing up a killer cocktail, reading a dog-eared library book or cooking up a multi-course feast (sometimes all at once). Though she technically lives in Milwaukee, there is a 50/50 chance Caroline is in Chicago or southwest Michigan visiting her close-knit family.