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Tired of dry, tough boneless chicken breasts? These Juicy, Tender Chicken Breasts are so delicious and (like rotisserie chicken) can be used for a zillion different things as well as for an entreé!
Have you ever had something that you just couldn't get right? I felt like that for a long time when it came to juicy, tender chicken breasts cooked on the stovetop. In addition to tasting delicious, I wanted the chicken to have a beautiful visual appeal. I tried lots of recipes that were touted to be "perfect pan-sautéd chicken breasts", "best ever sautéd chicken breasts", "how to cook chicken breasts that don't dry out", etc. But often, they didn't "pan out" (literally!) So I took a few tips from each one and discovered some of my own. I'm happy to announce that it's finally arrived!
When I look at the variety of chicken available at my local grocery stores, it's obvious that boneless, skinless chicken breasts are the most popular. There's always a disproportionately plentiful supply of this cut in comparison to any other. And I totally get it - these prepped breasts are healthy, lean, and very convenient. And yet it seems there are also more complaints of dry, tough "rubbery" meat with this chicken cut than with the others.
I've learned a few tricks over the years to make delicious grilled chicken breasts as well as a wonderful technique for Juicy, Tender  Baked Boneless Chicken Breasts, but achieving delicious results on the stovetop just seemed to elude me.
Juicy, tender chicken breasts are possible
But I knew it was possible, as I've had amazing (and attractive) sautéed chicken breasts at restaurants as entrées and on salads. So I was determined this time to figure out my dilemma. As usual, I started out my quest with Mr. Google. When I queried "How to make juicy, tender chicken breasts on the stovetop,", I was surprised at the results.
5,280,000 options to choose from! As I sorted through the "best of the best" it was (once again) obvious that there were lots of "tried and true" techniques: "pound the meat", "slice the meat", "brine the meat", "cover the pan", "don't cover the pan", "use butter", "use oil", "use butter and oil", "season and refrigerate for 30 minutes", "pat the chicken dry", "rub the chicken with oil"... and on and on it went.
A few secrets
I've gone through a serious amount of chicken breasts, trying to figure this out, and have tried lots of the above techniques with varying degrees of success. In the end, I've come up with my own technique for juicy, tender chicken breasts. I've included all of the secrets in my Café Tips below, but there were a few things that really stood out. Here they are:
- I learned that if you try to brown boneless, skinless chicken breasts, you're almost always going to come up with tough chicken. There's no skin to protect the meat from the high heat it takes to achieve that beautiful golden hue. But that doesn't mean you can't have attractive-looking sautéed chicken. The secret is to use a rub that will help brown the exterior without overcooking it. And a rub that contains paprika and a pinch of sugar, along with other herbs and spices, works really well.
- The second important factor is not to overcook (or undercook) the meat. Using an instant thermometer will ensure that your chicken is cooked to the perfect temperature. Instant thermometers don't have to be expensive and can be used for all kinds of recipes; meats, candy, cake, lemon curd...
- Use a cast-iron or heavy-duty stainless steel pan for best results. Although I love a non-stick pan for lots of things, I don't recommend using one for cooking juicy, tender chicken breasts. You want a nice sear, which you won't get with the non-stick surfaces.
I had fun creating a delicious rub for this chicken. It adds tons of flavor and a beautiful presentation. Don't be skimpy with it. I often double or triple the rub recipe as it's a great all-purpose seasoning for veggies, pork, shrimp, and salmon. Also, the next time I want to make these Juicy Tender Chicken Breasts, I'm well on the way!
So, no more dry tough chicken! I hope you enjoy this easy technique for juicy, tender chicken as much as we have! One delicious and healthy way to use this chicken is in our Warm Chicken and Roasted Potato Salad. It's a fresh, fabulous meal in a bowl. Bon Appetit!
Café Tips for juicy, tender, chicken breasts (on the stovetop)
- Look for smaller chicken breasts. These days, it seems that the chicken producers think that bigger is better. I think smaller breasts have better flavor and stay more tender. Often, grocery stores will have packages with the same number of breasts in each one. Look for the least expensive/lowest weight package,e which will give you smaller individual pieces.
- Use a rub and allow it to sit on the chicken for 15 minutes before cooking. This acts as a dry brine to add flavor and also tenderize the chicken.
- The rub should include a pinch of sugar as well as paprika. The sugar will help the chicken sear nicely without a super high heat, which can cause a tough outer coating. Paprika gives a pretty color, and if you use a mild paprika, it doesn't add much additional flavor. I've included our favorite rub in the recipe below. (I purchased this mild paprika several years ago when Scott and I were in France. I loved it and was sad when it was gone. Now I've found it on Amazon and it's so reasonable, yay!)
- Sprinkle the chicken fairly liberally with the delicious rub. The proportion of salt in the rub allows you to be generous without making the finished product too salty. That being said, you might not use it all.
- A lot of recipes call for pounding the chicken breasts to an even thickness. I've found this to be unnecessary most of the time. I haven't had a problem with the thinner portions of the breasts drying out. The only time I might pound would be if the pieces were exceptionally thick in the center. Even then, I would just pound a bit as the presentation is much prettier and more natural if they are not pounded flat.
- Don't crank the heat up too high. I like to start with a medium heat, then check the underside after a few minutes. If it's browning too fast, I reduce the heat a bit. A HUGE bonus to using medium heat instead of a high temperature (as most recipes call for) is that there's very little spatter onto the stovetop. Although I love pan-seared entrées, I HATE making a big spatter mess on my stovetop!
- I use butter and olive oil to sauté these chicken breasts. Butter adds fantastic flavor and is another factor in creating a pretty, golden presentation. The olive oil keeps the butter from burning.
- If using a tongs (or metal spatula) to add and turn your chicken, make sure to wash it in between uses. It will have raw chicken bacteria on it, which you don't want to transfer to the cooked chicken.
- Use an instant thermometer! It's the best way to ensure that your chicken is not over- or undercooked. Check the thickest part of the breast and place the tip of the thermometer about halfway into it. You want a temperature of 160ËšF. 165ËšF is the ideal temperature for chicken, but the temp will go up a little more once you remove it from the heat. This is a great instant thermometer.
- Once the temperature reaches 160ËšF, remove the chicken from the heat and cover loosely with foil. Allow the chicken to rest for at least 5 minutes. This will allow the juices to redistribute and not run out when the meat is sliced.
- If you don't own a cast-iron pan, they are wonderful and can be used for both sweet and savory dishes. If cared for properly, a cast-iron pan will last for generations! Mine is like an old friend and actually belonged to Scott's grandmother. I wish it could speak, as I'm sure it would have wonderful tales to tell! Cast-iron pans like this one aren't expensive; they're great for both cooking and baking.
- Most cast-iron pans don't come with a cover. Check to see if a cover from another pan will fit; otherwise, use foil to cover the pan after flipping the chicken.
- If your chicken breasts vary in size, the smaller ones will be done first. Allow a few extra minutes for larger portions.
- This recipe is totally adjustable regarding serving yield. Just use a large enough pan so that the meat is not crowded, and a little extra butter/oil for each additional breast. That's it!
Thought for the day
God is our refuge and strength, a very present help in trouble. Therefore, we will not fear, even though the earth be removed or the mountains be carried into the midst of the sea. Psalm 46;1
This post was originally published in January 2018. The pictures, text and recipe have been updated.
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Juicy Tender Chicken Breasts (on the stovetop)
Ingredients
For the rub:
- 2 teaspoons garlic salt
- 1 teaspoon sugar
- 2 teaspoons mild paprika
- 2 teaspoons dry Italian seasoning
- 1 teaspoon ground black pepper
For the chicken:
- 1-1 ½ pounds boneless skinless chicken breasts, see notes above in post
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
Instructions
- For the rub, combine all ingredients in a small bowl and stir well to combine. Set aside.
- Place chicken breasts on a plate or shallow pan. Pat dry with paper towels. Sprinkle liberally with the rub, then rub it in with your hand. Allow breasts to sit with the rub on for 15-20 minutes, at room temperature.
- Heat the butter and olive oil in a cast iron or heavy stainless steel pan over medium heat. Butter should sizzle a bit and be fairly hot but watch it at this point to prevent burning. Make sure the pan is large enough to accommodate all of the breasts without crowding.
- Add the chicken and allow to sit for 3 minutes without touching. After 3 minutes, take a peek at the underside of one of the breasts. If it’s browning too quickly lower the heat a bit. Continue cooking for a total of 5 minutes or until the underside is nicely browned.
- Flip breasts to the opposite side and immediately lower heat to medium-low. Cover and continue to cook for another 5-10 minutes OR until internal temperature reaches 160˚F when an instant thermometer is inserted into the center of the thickest part of the breast. (The time will vary depending on the size of each portion -see notes above in Café Tips)
- Once 160˚F is reached, remove the chicken to a clean plate and cover loosely with foil. Allow to sit for 5 minutes, then slice and enjoy! If serving as an entreé, pour the delicious juices from the pan over the chicken.
Nutrition
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Very very good! I was told I must make this again! I made exactly according to the recipe and it was delicious. I have one correction/discrepancy I need to point out though. The recipe says it is 4, 6-oz servings (24 oz) but calls for 1 pound (16 oz) of chicken. That would make it 4, 4-oz servings. 🙂
Thanks, Holli, I will correct that!
I’ve made this recipe multiple times now, and also with chicken thighs. It’s perfect!
Awesome! Thank you for letting us know, Valerie!
Tried this recipe this afternoon to pair with my dill pickle salad from costco. I had to add a few more minutes to each side and finish browning after the chicken was covered to cook. Probably because I didn't quite let the chicken marinate in the rub to room temp for 30mins as the recipe called. I just did the rub and straight to the pan, which makes sense. The chicken did come out very juicy tender & delicious! I reduced the drippings with some beef bone broth I had in the fridge and it came out so delicious, pour it over the chicken! Definitely printing this recipe & keeping it as a favorite! Thank You for shaking.
Thanks for letting us know, Xochilt! Glad you enjoyed this recipe 🙂
Excellent recipe. Was very tasty, moist and easy to do. Loved the rub. Followed the recipe to a T. Would not change in any way without a doubt one of the best sauteed chicken recipes I have made
Awesome! Thank you for your review, Roy!
I have to agree, this is the juciest sauteed chicken I have made. When I took the chicken off at 160 and rested it for 5+minutes, it was still "crisp", or undercooked. Back to the stove for a few minutes, got to 170, and perfect. I look forward to making this again. It is definitely "bookmarkworthy" lol.
Glad you enjoyed it, Craig.
Just made this recipe for dinner tonight! Oh My Gosh… so juicy & flavorful! We absolutely Loved this chicken recipe! Will definitely be making chicken breasts this way again soon!
Thank you Chris! I so appreciate you sharing your awesome recipes with the good Word! God Bless!
Yay! I'm so glad you enjoyed this, Jackie!
Will certainly try this recipe as I have made chicken fillets and they have been too dry, even when I coated them with homemade breadcrumbs, flower and eggs. Thank you for this recipe, will try it tonight. Xx
Enjoy, Louisa!
I'm giving this recipe a try tonight and am super excited to see how it turns out. I am a little confused about the "dry Italian seasoning" ingredient. Is that the Italian seasoning/herb mix powdered Italian dressing seasoning?
Hi Kamiko, Italian seasoning is a spice blend available here in the States at almost any grocery store. It's usually a combination of dried oregano, basil, thyme and rosemary. Sometimes marjoram and parsley too.
Thank you for the delicious recipe - super quick and the chicken was perfect. Served it on top of a butter lettuce salad with apples, pecans and bleu cheese. So yummy!
Yay! Thanks for letting us know, Kelly!
I love the look of your plating. However the raw red onions are not really ideal and can be hard for a lot of folks. I recommend maybe a slight pickle of them prior i a vinaigrette?I would also dress the other salad components prior but will certainly try the pour on because it may just work better. PD
Thanks, Peter. You can certainly adapt any recipe to your tastes.
This was a great recipe. We cooked the chicken and served it on top of salad. It was awesome! thank you for all the chicken prep information. It was very helpful. The cooking part was a breeze. And the rub was great...that tiny bit of sugar balanced it out beautifully.
I'm so happy to hear that, Bev!
Made this last night - totally yummy! Hubby said "please make this again soon!" I had some leftover rice, so while the chicken was resting I deglazed the pan with a little white wine and butter, added the rice and some diced tomatoes. It absorbed all that delightful seasoning and was delish!
Thanks for sharing your results, Vicky!
Thank you for this recipe. My husband and I have used the rub numerous times and have always had great results. However, my husband has received medical advice to cut back on the sodium in his diet so I was wondering if there is an ingredient that could be substituted for the tablespoon of garlic salt.
Hi Helen, so happy you enjoyed this. Thanks for sharing your review.
Regarding your question, you could use 2 teaspoons of garlic powder or granulated garlic and a small portion of kosher salt, whatever he is allowed.
I will try this tonight and God is indeed our refuge and our strength. "Give thanks to the Lord for He is good, His love endures forever." (Psalm 118:1)
Amen! 🙌 Hope you enjoy this chicken, Richard! Thanks for taking the time to leave a comment.
I love the ingredients used for this rub. I ended up putting 4 chicken breasts in one large gallon size ziplock bag with the rub and another 4 chicken breasts in another with the rub already inside the bag. I evenly placed each chicken breast inside the bag so that the chicken breasts were flat and then locked it closed. I left each of the four chicken breasts sitting in the gallon bag and then shook them around to evenly spread the rub. Delicious!
Thanks so much for sharing your review, Zahra as well as your technique! I'm so happy you have enjoyed this recipe. It's one of our favorites!
Amazing!!! I have ruined so many chicken breasts trying to get them to be juicy and perfect, but they ALWAYS tasted like I was biting into rubber lol....I eventually just stopped buying the chicken and opted for other types meat. I decided to take another stab at pan searing some chicken breasts and incorporating them into a broccoli stir fry. Well guess what.....it turned out AMAZING AND SO JUICY!!! The chicken was so tender and delicious that I couldn't stop eating it (which for me is a miracle because I am beginner in the kitchen). Thank you so much for sharing your secrets. I like to eat healthy so chicken is my "go to" when preparing my weekly meals. I am learning more an more as a beginner cook and this by far was a home run!
YAY! 🙌 Thanks so much, Jocelyn, for sharing your results. I'm so happy you had good success! We love this way of making chicken!
This is delicious and just what I was looking for on sauteing chicken breast . (Your bake ahead salmon recipe is very excellent also--tried that couple of weeks ago. Now that several cooks have commented on wanted the other chicken rub recipe I am wanting too . Could you post or send to me. Thanks. I have enjoyed y"all's food blog :))
Thanks so much, Lala. I appreciate you taking the time to leave a comment. I will send you the original recipe.
Winner, Winner, Chicken dinner! This is the most moist and tastiest chicken we've enjoyed in ages, Chris!
We followed your tips for step by step cooking, and it hit the mark. This recipe has earned its place in my "Cafe Cookbook!" Thanks for sharing your gems!
Yay! Thanks so much, Kathleen! I'm so happy you enjoyed this chicken! đź’•
Terrific recipe! I am so tired of just baking chicken I wanted to try it in a pan. This is very flavorful and the chicken is very moist. Thanks so much!
Thanks, Kim! I'm so happy you enjoyed this chicken and appreciate you sharing your results!
What is the original recipe you refer to in the comments, could I get it. Just found you and trying the chicken tonight and can't wait for dinner!
Hi Patti, the original recipe is similar. This one just goes better with everything. I'll send you the original though.
Tried this. Loved it. Great rub. Juicy and tender. Easy.
Will repeat often. Thanks.
Thanks, Judi! I"m so happy you enjoyed this chicken. It's one of our favorites!
Same here. I had this bookmarked, ran out of the rub, and found the recipe to be different!
Hi Mathias, sending you the original recipe now.
Did you change this recipe? Did it used to have cumin and brown sugar? Because I'm totally freaking out. I have this bookmarked as the best chicken I ever made, and now I think it's different. Help me!!!! I will write it down this time if you just let me have it back.
Hi Erin, I did change this up a bit. Just sent you the original recipe!
Hello. Can you please send me the original recipe.
Sure! Just sent it, Heather!
Best chicken ever! Very tender and tasty!
Thanks so much, Darlene. So happy you enjoyed it!
Hello...
I am looking for a yum chicken recipe, which I am sure u have posted before, could you point me in the right direction?
I want a recipe with chicken thigh fillets, onion, and honey... using pantry items only... can you help me?
Hi Penny,
I'm wondering if it might be this one: https://thecafesucrefarine.com/mexican-honey-lime-grilled-chicken/
Have not made this yet but I like everything about it . If I were to remove the garlic salt and sub in garlic powder ,what amount of powder and salt would you suggest? Trying to cut down on salt.
Hi Sandi, I would use 1½ teaspoons of garlic powder and ½-1 teaspoon of kosher salt. Enjoy!
Made this yesterday and so juicy and tender! Used leftovers in a quesadilla tonight which was also delicious!
Awesome! So happy you enjoyed this, Julie. I'm getting ready to make some for dinner tonight 🙂
I'm so glad these are made with pantry ingredients! Perfect to have as is, plus make some extras to repurpose!
Delicious! Good job on the seasoning.
I served this to company and everyone gave it a thumbs up!
Thank you
You're speedy, Kathy! Thanks so much for sharing your results, I'm so happy you enjoyed this recipe!
This looks out of this world. I am going to make the complete recipe you have pictured. I have all the essentials in my Amazon cart! 🙂 Thank you!
You are the BEST cook ever. Everything you make looks delicious. And, thank you for all the pictures, tips and all the info so we can be better cooks in our kitchen.
Thanks so much, Anne, for your sweet and encouraging comment. I hope you enjoy this chicken and salad as much as we have!
p.s. that's my job, to make your job easier and more fun đź’•
I haven't tried this yet, but I definitely will. What is the amount for "2 mild paprika"? I'm guessing it is 2 teaspoons (???)
Haha! Thanks for catching that! It is 2 teaspoons. I'll correct that now!
This chicken has been a GAME CHANGER in my house. I love making chicken but I was drying out the breasts left and right and they were just not appetizing. Since I found this recipe the whole family has found my love for chicken and we make this all the time. The seasoning is so versatile! Thank you. You have saved me from dry chicken forever
Awesome! Thanks so much Kristin. We love this chicken too!
This didn't work for me. Even though I forgot to turn down the heat for the first 5 minutes on the second side, turning to "the lowest setting" resulted in the meat actually cooiing off in the pan!
Sorry but this is not the only "perfect recipie" that involves not cooking and is a flop.
Sorry, this didn't work for you, Ray. I hate wasting good ingredients.
Not sure what the problem could be as so many others have had great success. I use this recipe frequently. It's hard to say without having been in the kitchen with you.
This is the most fantastic sautéed chicken breast recipe ever!! I make it over and over again, as it has hundreds of uses. Thank you for demystifiying restaurant chicken!!
Thanks so much, Denise, I'm so happy you've enjoyed it!
I've tried cooking this twice and each time the seasoning comes off in the pan. Anything I can try to keep the seasoning coated onto the chicken?
Hi Michael, you might be putting it on a little too thick. Try a lighter coating.
This is by far the best chicken no have ever cooked! When I say this recipe has changed my life, I am not exaggerating! I now know how to make amazing chicken breasts with any rub. Thank you!!!
Yay, I love that you have had such great success with this recipe, Audrey! Thanks for sharing your results.
Does the sugar make it taste sweet. I’ve never been a fan of sweet flavored meat.
There's just a slight sweetness in flavor but the sugar does help it get a really nice golden color.
Looks like a great recipe for preparing after work too!
Hi Susan, yes this is a perfect recipe for busy days!
Is this overly spicy? Trouble with acid reflux and can't have anything too spicy in the evening. Looks delicious!
Hi Barbara, no these are not spicy. They have lots of flavor but not heat. Hope you enjoy them!
Delicious and easy! I keep it on hand on all times! I plan to give little jars of this spice rub during Christmas this year!
Thanks for the great recipe!
Great idea!
Very good and so easy. I liked that I only had to use ingredients I had on hand. Surely gonna try it! Thanks for this Chicken recipe 🙂
Always hate buying skinless chicken because there's no skin to give the meat flavor or juiciness. These look wonderful. I'm going to try just to see for myself.
As always - Thank you for a new recipe!
Always hate buying skinless chicken because there's no skin to give the meat flavor or juiciness. These look wonderful. I'm going to try just to see for myself.
As always - Thank you for a news recipe!
Love your recipes! Yours is my favorite foodie site. I have used this recipe several times now. It is perfect for me to fix one breast at a time for myself. The chicken is incredibly tender. Thanks!!
Thanks so much Judy! I'm super happy to have this recipe too. I'm actually working on a Mexican version right now, coming up this spring!
Great technique! That is for all intents and purposes, almost exactly how I have done my chicken breasts for the past ten years. My go to rub is closer to a blackened seasoning, with steak seasoning, paprika, chili powder and cayenne in varying ratios depending on my mood. I have not tried with sugar in the rub, so I will definitely have to try that out, and your rub sounds delicious. I do stick a splatter guard over the pan often, since my SS pan is shallower than my cast iron.
This is one of the best, yet simplest chicken recipes I've made. I wisely tripled the seasonings so that I would have enough for the 2nd and 3rd time I would make this recipe....I knew it would be that great! Company worthy too. I served it with roasted veggies and the next time I'm going to make the salad Chris shows with the chicken. A keeper and one to share with all!!
Yay! So happy you enjoyed them! And thanks for letting us know! 🙂
Amazingly tender and juicy chicken breasts, and the rub is just awesome! Whole family loved it!! Can't wait to make the Warm Chicken and Roasted Potato Salad
Thanks for sharing your results, Tammy! I'm so happy to have discovered this technique!
Just made this for supper....it is everything you said it would be. OH MY!!! Juicy,, tender and delicious!
I was getting to the point of hating to buy chicken breast but not no more. Thanks for another great recipe!
No matter how hard I've tried I have never been able to turn our moist chicken breasts. Looks like you found the answer and thanks for all the testing. Splatter on my stove drives me bananas! I used a splatter screen and it helps a bit.
This is genius! I've never been a fan of chicken breast because of its dry texture, I also think it's hard to make it juicy and tasty. I will definitely follow all your tip and tricks. This looks delicious. Good job.
My husband is a master at grilling juicy chicken breast! I'm going to try your rub next time he makes them. It sounds delicious!
Such valuable tips Chris. And such a great idea for a post. I bet most people struggle with achieving perfectly delicious and juicy chicken breast. Thanks for sharing!
Nothing like a good chicken breast! Sounds like you've perfected it!
Would this rub work for grilled chicken on my Weber? I wasn't sure if it would burn since the heat is high vs. med. Thanks for your tips!
Yes, I think it would work great on grilled meat as well!
Great, thank you!!
This looks good, I usually don’t do chicken breast but I will try this recipe. Thanks for all the research.
Hope you enjoy it Gerlinde!
Terrific recipe! I don't often saute chicken breasts for just the reason you describe. I'll have to try your rub -- it obviously adds good color and flavor, and the idea of using sugar in it is genius. Excellent post -- thanks.
Such a great way to do chicken breasts, Chris! Thanks for doing all the work to create this for all of us 🙂
They look so delicious! And for leftover cold sandwiches, too.
I've never thought to use a rub on pan sauteed chicken! Buttermilk soaking overnight is my favorite way to get tender chicken, and I will definitely try your rub and tip about resting, thanks Chris!
Hi Chris,
Love your recipes! Is there a way to lower the sodium content for this recipe without sacrificing flavor ?
Hi Linda, Thanks so much. The chicken will actually have way less sodium than what the nutritional information states because you don't use all of the rub. I wasn't sure how to change that. If you still think it's too much, just bump down the salt to 2 teaspoons.
*Okay, I did actually adjust the salt to what is actually used. I think the nutritional information is more accurate now.
I’ve been doing my Chicken breasts similarly ever since i found how important they can be to your diet (and dieting; protein only for a weight loss diet meal) with three caveats you must try: 1) no sugar in the rub (for health reasons) the paprika will allow for most browning needed) 2) Use only true organic Coconut oil (it will not become trans fat at the high searing temp where olive oil will...Olive oil should really only be used cold (room temperature) in salads or finishing sauces and pastas. 3) sear both sides to desired brown (first “show side”, then underside); place a tight fitting lid on the pan and TURN OFF THE HEAT. Allow to sit for 15-20 minutes (you can then test with probe thermometer or poke with fork and be sure juices are running clear)
You end up the the very juiciest Chicken ever and enough juice for a delicious pan sauce!
Sorry to ask you to work with MORE Chickies, Chris, but would love to know what you think after trying.
I never buy boneless breasts for all the reasons you described Chris, this is a game changer!
Chris, we all love our old cast-iron pans. I have a second one that is 14", really large. Lodge brand. Yes, you need a couple of hands to carry it to the stove, but it is an amazing pan, large enough to brown all breasts in this recipe at one time rather than in stages. You need to go to the camping section to find one of these pans. I got mine at Walmart. Linda
I know Linda, with all the crazy expensive cookware out there, for many things, you just can't beat cast iron. That's a great idea about looking in the camping section! Thanks 🙂
I really love chicken breasts - they are my favorite but am disappointed when they turn out dry. Problem solved! These look juicy and delicious and I LOVE the spices 🙂
IS THIS MILD PAPRIKA [PIMENTON] FROM SPAIN SMOKED, as is most Spanish pimenton?
A good source to buy this is also La Tienda, a store in Williamsburg, VA and on their wonderful website.
Thank you.
Hi Norma, This particular paprika is not smoked although this company does make a wonderful smoked paprika as well. It would be fine to use smoked paprika instead of the mild in this recipe however, some smoked paprika is VERY spicy so you have to be careful. Thanks for the resource tip too.
Love your plating Chris!
Thanks for all your tips! The rub sounds like a great concoction to have on hand---I just tossed my ground coriander due to lack of use, so now it will be back on my Penzey's list!
The chicken breast looks seriously tender and juicy! I am going to try that rub since I eat lots of chicken breast. Thanks for sharing, Chris.