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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 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 disproportionally 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 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 was 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 to not 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, 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 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 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 in lieu of a high temperature (as most recipes call for) is that there's very little spatter on to 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 160˚F. 165˚F 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 160˚F, 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 into.
- 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 and, 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.
Tired of dry, tough boneless chicken breasts? These Juicy, Tender Sautéed Chicken Breasts are so delicious and (like rotisserie chicken) can be used for a zillion different things as well as for an entreé!

- 2 teaspoons garlic salt
- 1 teaspoon sugar
- 2 teaspoons mild paprika
- 2 teaspoons dry Italian seasoning
- 1 teaspoon ground black pepper
- 1 pound boneless skinless chicken breasts see notes above in post
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
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For the rub, combine all ingredients in a small bowl and stir well to combine. Set aside.
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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.
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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.
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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.
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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)
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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.
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Valerie says
I’ve made this recipe multiple times now, and also with chicken thighs. It’s perfect!
Lindsay @ The Café Sucre Farine says
Awesome! Thank you for letting us know, Valerie!
Xochilt Jimenez says
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.
Chris Scheuer says
Thanks for letting us know, Xochilt! Glad you enjoyed this recipe 🙂
Roy Greenberg says
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
Chris Scheuer says
Awesome! Thank you for your review, Roy!
Craig says
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.
Chris Scheuer says
Glad you enjoyed it, Craig.
Jackie says
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!
Chris Scheuer says
Yay! I'm so glad you enjoyed this, Jackie!
Louisa says
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
Chris Scheuer says
Enjoy, Louisa!
Kamiko says
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?
Chris Scheuer says
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.
Kelly W says
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!
Chris Scheuer says
Yay! Thanks for letting us know, Kelly!
Peter Denny says
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
Chris Scheuer says
Thanks, Peter. You can certainly adapt any recipe to your tastes.
Bev C. says
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.
Chris Scheuer says
I'm so happy to hear that, Bev!
Vicky says
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!
Chris Scheuer says
Thanks for sharing your results, Vicky!
Helen Silberblatt says
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.
Chris Scheuer says
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.
Richard says
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)
Chris Scheuer says
Amen! 🙌 Hope you enjoy this chicken, Richard! Thanks for taking the time to leave a comment.
Zahra says
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!
Chris Scheuer says
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!
Jocelyn says
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!
Chris Scheuer says
YAY! 🙌 Thanks so much, Jocelyn, for sharing your results. I'm so happy you had good success! We love this way of making chicken!
LaLa says
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 :))
Chris Scheuer says
Thanks so much, Lala. I appreciate you taking the time to leave a comment. I will send you the original recipe.