How Long Do U Cook Chicken On The Stove

How To Cook Golden, Juicy Craven Breast on the Stove

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There are as many variations on cooking craven breast as there are cooks, and I'd say that is a very good affair, equally it ensures we never abound tired of this dinner staple.

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

Making Juicy Golden Chicken Breast on the Stove

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

(Image credit: Joe Lingeman)

What Kind of Pan Should I Utilize?

This technique is best for a 10-inch or larger skillet, preferably directly-sided and not nonstick. Cast iron is a great pick if yous've got it.

What Ingredients Exercise I Need?

You'll need ii boneless, skinless chicken breasts (about ane pound total), salt, pepper, oil, and butter for this recipe.

(Image credit: Joe Lingeman)

Key Steps for Aureate, Juicy Chicken Breast

Start with a wide, deep pan and add oil. We're going to cook the chicken over medium-high heat, and nosotros want to have enough 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 craven for a full 5 minutes one time in the pan. Once the craven is in the pan, don't poke, prod, wiggle, or endeavour to flip the craven for a full five minutes. If you tin't hands flip the chicken with tongs, it'south not ready for flipping yet — and it won't be golden-dark-brown.
Flip information technology once and don't touch again. Flip the breast one fourth dimension only, with the goal of golden-brown colour on each side.
Finish with butter. The butter, which would have burned if added in the first, volition add together flavor and some color at the stop of cooking.

How Can I Tell When My Chicken Is Done?

A thermometer is the best way to tell when the chicken is done. Yous'll want to melt the breasts until they reach an internal temperature of 165°F.

Serving Your Golden Chicken

My favorite use for this aureate, juicy chicken is topping creamy chicken Alfredo (the contrast of the chicken with the flossy 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 craven sandwiches.

booze-free
egg-free
low-carb
fish-free
peanut-free
shellfish-gratuitous
pork-gratis
carbohydrate-conscious
gluten-free
wheat-complimentary
soy-gratis
tree-nut-free
red-meat-free

Per serving, based on

servings. (% daily value)

Calories 251
Fat 13.four 1000 (20.7%)
Saturated 3.1 chiliad (15.5%)
Carbs 0.1 1000 (0.0%)
Fiber 0.0 m (0.1%)
Sugars 0.0 chiliad
Protein thirty.6 g (61.iii%)
Sodium 341.one mg (14.2%)

Ingredients

2
boneless, skinless chicken breasts (about 1 pound total)
3/four teaspoon
kosher salt
ane/4 teaspoon
freshly ground black pepper
2 tablespoons
canola oil
ane tablespoon
unsalted butter or ghee

Instructions

Pat the chicken dry and season with table salt and pepper. Thoroughly dry the chicken on all sides with paper towels. Flavor with the salt and pepper on all sides.
Rut the oil over medium-high heat in a large skillet. Heat the oil in a x-inch or larger skillet, preferably straight-sided and not nonstick (cast iron is a slap-up option), over medium-high heat until shimmering, about 3 minutes.
Carefully add together the chicken to the hot pan and cook for five to vii minutes. Swirl the pan just before adding the breasts to evenly distribute the oil. Add the chicken i at a fourth dimension and exercise not touch, poke, or move the chicken for 5 to 7 minutes. If you endeavor to turn the craven and it feels stuck, it isn't golden and crispy or set to flip.
Flip the chicken and cook until information technology reaches 165°F, 5 to seven minutes more. Flip the breasts over and add the butter or ghee right between them. Choice up the pan and give it a gentle swirl to distribute the melting butter. Cook until they reach an internal temperature of 165°F, v to seven minutes more.
Slice and serve. Transfer the chicken breasts to a plate or clean cut board. Allow rest for 3 minutes before slicing and serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for upwards to 4 days.

Meghan Splawn

Contributor

Meghan was the Food Editor for Kitchn'southward Skills content. She's a main of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an heart towards budgeting — both time and money — and having fun. Meghan has a baking and pastry caste, and spent the outset 10 years of her career every bit office of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.

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