How to Cook Chicken Breast on Stove? (Incl. Video + Recipe)

Lindsey, do you know how to cook chicken breast on the stove? This is one of the questions my readers ask a lot. Well, I´ve got you covered.

Most great chicken recipes require long cooking times at low heats to keep the chicken moist. However, some may wonder if there’s a faster way to cook tender, juicy chicken.

Pan-roasting chicken breast on the stove can return excellent results, particularly when bathing the chicken breast in olive oil and vinegar while cooking.

That may sound too easy, but it really is about that simple. Don’t believe us? Just check out the step-by-step instructions below for proof of how truly simple this recipe is to follow.

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Table of Contents

How to Cook Chicken Breast on a Stove

Note that the best chicken recipes should allow for a bit of experimentation and personalization. While choice ingredients will be discussed in greater detail below, feel free to add mushrooms, lemon, or other ingredients to the following recipe.

This is simply a base guideline on how to best prepare chicken breast on the stove for moist results.

Season 4 boneless chicken breasts with salt and pepper as desired. For faster cooking times, you may wish to choose slightly smaller breasts.
Heat 2 tablespoons of olive oil in a heavy skillet. Keep the heat just above medium until it begins simmering.
Arrange the breasts in the skillet with the skin facing down. Sprinkle fresh herbs of your choice (recommendations below) evenly on the breasts.
Cook for 5-6 minutes. The bottom of the chicken should achieve a golden-brown color.
Flip the breasts and cook for another 5 minutes. If you have an internal thermometer, you want the chicken to reach a temperature of 150°F at the very center.
Add 4 tablespoons of butter and 1/4 cup vinegar or wine to the pan.
Cook another 2-3 minutes. When the temperature is measured at the chicken’s center, it should be at least 165°F.
If the butter and vinegar mixture is too thick, you can add a tablespoon of water to thin it. However, replacing the water with chicken broth will better help to preserve the flavor of your dish.

What to Serve With Chicken Breast

The best side dishes to serve with chicken breast will depend largely on both your prep style and the size of the meal you desire.

For lighter, simpler meals, a basic salad will suffice. You may choose a typical spring salad, Caesar salad, or a Mediterranean salad if you want something a bit more unique.

For something a bit heavier, you’ll want to add grains. Chicken of almost any kind goes extremely well over wild rice. Depending on what herbs and spices you add to the chicken, you can also match your grain to your dish.

For instance, if cooking with Indian mixtures such as cumin and coriander, consider nice basmati rice on the side.

You can also balance your side dishes by choosing one light vegetable and a heavier starch. For instance, mashed potatoes and roasted carrots go well with just about any meal.

You may also consider buttered rolls along with roasted vegetables such as cauliflower, broccoli, zucchini, or Brussels sprouts.

If serving your chicken breast with wine, remember that white meat tends to pair well with white wine.

Chardonnay and Sauvignon Blanc are the most traditional choices, although you can also get away with a crisp Riesling if you’d like to try something a little different.

How to Store Leftover Chicken Breast

Generally speaking, leftover chicken breast will last 3-4 days in the fridge after cooking. Simply be sure to place it in an airtight container, as this will leave it less exposed to bacteria.

Furthermore, you’ll want to store it within 2 hours of cooking. Leaving it any longer allows for more rapid bacteria growth.

If you don’t believe you’ll be eating it in the next few days, you can extend your chicken’s shelf life by putting it in the freezer.

This will allow you to keep it for up to three months, provided you did not wait too long to freeze it. If it’s already been at room temperature for 2 hours, or in the fridge for 4 days, then it’s too late.

Not sure whether it’s been in the fridge or freezer too long? You can tell by looking for the following signs:

Slime. It should go without saying, but the chicken that feels slimy on the outside should never be eaten.
Hue. When chicken starts to go bad, it no longer retains its color. If it appears to be graying slightly, you’re better off throwing it in the trash.
Odor. If you can smell that your chicken’s gone off, it’s probably been unsafe to eat for a while. Just be aware that the spices you used in your chicken’s preparation may prevent the smell from becoming noticeable as quickly, so don’t wait for your chicken to smell before assuming it’s gone bad.
Time. This is really the best measurement. The above measures are imperfect, and it’s best to be safe than sorry if you value your health. Simply adhering to the time restrictions discussed above is the best way to stay safe.

Best Ingredients for Stovetop Chicken

As stated earlier, you have some leeway in terms of preparation.

You may choose to prepare your chicken with lemon, mushrooms, or even a cream sauce instead of the vinegar and butter mixture recommended.

You may also replace the vinegar with apple cider vinegar, rice vinegar, or white wine.

Regarding herbs and spices, the choices are nearly infinite. Rosemary, parsley, and thyme all go exceptionally well with chicken.

Paprika goes extraordinarily well with cream sauce and mushrooms. Or you may elect to use Indian spices such as cumin, coriander, cardamom, and turmeric.

No matter what ingredients you choose for flavoring, one thing should remain constant: the chicken itself. When selecting chicken breasts for your meal, you’ll want to keep a few basic tips in mind.

The breasts themselves should always be light pink.
The skin should be yellow. There should be no other colors on the breast or skin.
You want to select breasts without too much fat on them. A well-prepared breast will taste good without it.
The breast should not have creases or other signs of damage.
The ideal breast should be slightly plump, but not so thick as to make for a vast increase in cooking time.
Meat is graded by the USDA, so be sure to find Grade A meat for the best results.

Nutrition Facts per Serving

While sides and additions such as mushrooms will differ in terms of what they add to nutritional value, those following the basic recipe outlined in the steps above should expect their chicken breasts to meet the following approximate values per chicken breast:

460 calories
45 grams protein
30 grams total fat
12 grams saturated fat
155 milligrams cholesterol
245 milligrams sodium
387 milligrams potassium
28 milligrams calcium
2 milligrams iron
1 milligram vitamin C

Anything not listed, such as carbohydrates, can be assumed to have a nutritional value of 0.

Equipment and Cooking Time

The cooking directions specify two main pieces of equipment, a heavy pan, and an internal thermometer. Both of these items can affect cooking time.

Pans with heavier bottoms tend to heat chicken breasts more evenly. Moreover, the skin will not come out as brown or crispy when using a nonstick pan.

Steel or cast-iron pans with a bit of oil on the bottom will offer the best heat distribution, ensuring you meet the cooking time provided above.

As for the thermometer, this simply makes it easier to check that the chicken is done without cutting into it.

While cutting into it will tell you quickly if the chicken has finished cooking, this may also dry it out more quickly.

If you wish to prepare moist, tender breasts in just 15 minutes or so, a thermometer helps greatly.

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Chicken Breast Recipes FAQs

Are there other ways to avoid drying out my chicken?

There is no shortage of methods. The above instructions are simply the best for stovetop heating. You can also soak your chicken breasts in water with a little bit of salt for up to 30 minutes before cooking.

It will begin the cooking process with more moisture, thereby ending it with more moisture.

What type of marinades works best for moist chicken?

Marinades typically work best when roasting or frying your chicken. However, three options you can try if you wish are sour cream and mustard, Greek yogurt, or balsamic vinegar with garlic, Dijon, lemon juice, brown sugar, soy sauce, rosemary, and olive oil.

Should I cover the pan while cooking?

You can, but note that the skin will not come out as crisp unless you remove the cover near the end. Furthermore, condensation will drop into the oil as it’s heating, which can create a lot of noise.

Given the relatively short cook time for this recipe, it might be easiest to just leave the chicken uncovered.

How To Pan Fry Chicken Breast – Kitchen Essentials >> Check out the video below:

Conclusion

Cooking chicken breast on the stove is such a straightforward process that you can adjust your ingredients and still largely follow the same recipe.

Using the right equipment will make it easier to experiment without drying your chicken out, so feel free to play around and see which version of this recipe works best for you.

References

https://www.allrecipes.com/recipe/245367/pan-roasted-chicken-breasts/