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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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Judy says
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!!
Chris Scheuer says
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!
Kelly says
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.
Jane says
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!!
Chris Scheuer says
Yay! So happy you enjoyed them! And thanks for letting us know! 🙂
Tammy says
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
Chris Scheuer says
Thanks for sharing your results, Tammy! I'm so happy to have discovered this technique!
Wilma MacKay says
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!
Sandra L Garth says
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.
Thomas Paul says
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.
Susan says
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!
Mary Ann | The Beach House Kitchen says
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!
Abbe@This is How I Cook says
Nothing like a good chicken breast! Sounds like you've perfected it!
Tamela says
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!
Chris Scheuer says
Yes, I think it would work great on grilled meat as well!
Tamela says
Great, thank you!!
Gerlinde/Sunnycovechef says
This looks good, I usually don’t do chicken breast but I will try this recipe. Thanks for all the research.
Chris Scheuer says
Hope you enjoy it Gerlinde!
John / Kitchen Riffs says
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.
Jennifer @ Seasons and Suppers says
Such a great way to do chicken breasts, Chris! Thanks for doing all the work to create this for all of us 🙂
Ginny Hartzler says
They look so delicious! And for leftover cold sandwiches, too.
Jenna says
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!
Linda says
Hi Chris,
Love your recipes! Is there a way to lower the sodium content for this recipe without sacrificing flavor ?
Chris Scheuer says
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.
Lynne says
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.
sue | theviewfromgreatisland says
I never buy boneless breasts for all the reasons you described Chris, this is a game changer!
Linda says
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
Chris Scheuer says
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 🙂
Tricia @ Saving Room for Dessert says
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 🙂
Norma says
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.
Chris Scheuer says
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.
Monique says
Love your plating Chris!
Liz says
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!
angiesrecipes says
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.