how to make chicken moist and juicy

By Isabella Storyclaire

last updated November 18, 2024

Contributions sourced from

Oven Baked Chicken Breast (Juicy Recipe)

This simple recipe for baked chicken breast is juicy, flavorful, and so easy!

Baking chicken in the oven allows the flavors to come together beautifully. The result is tender, moist, delicious meat.

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The oven does the heavy lifting with this simple recipe, so its easy enough for beginners! Baked chicken was one of the first things I ever learned to cook, and for good reason.

Get ready to make the juiciest, most irresistible chicken youve ever had.

Baked Chicken Breast

Everyone wants two things from baked chicken breasts: flavor and juiciness. Luckily, this recipe ensures you deliver on both of those. IN SPADES!

The seasoning blend for this chicken is spot-on. And Ive included several tips to help you retain the chickens juiciness.

If you want something tasty, healthy, and filling for dinner tonight, look no further. This delicious baked chicken breast is just the thing for you.

Plus, it pairs well with whatever sides you feel like making.

Ingredients

You wont need much for this recipe. Heres the ingredients list:

Chicken breasts I always stick to boneless, skinless chicken breasts. However, you can use this same seasoning blend on thighs, legs, wings, etc. Just adjust your cooking times/temps accordingly.

Butter or Olive oil I personally prefer using butter. It adds a rich and savory flavor to the chicken. But you can also use olive oil if you prefer.

Seasonings The seasoning mix includes salt, pepper, garlic powder, and paprika. It gives the chicken a phenomenal flavor. Use smoked paprika for a smokier taste. You can also add cayenne or red pepper flakes for heat.

How to Make Baked Chicken Breast

Baked chicken is one of the easiest types of chicken to make. You dont have to bread and batter it or worry about scalding it in the skillet. Its a quick and effortless process.

Heres how you do it:

1. Prep your meal.Line a baking dish with parchment paper, and preheat the oven to 400 degrees.

2. Make the seasoning mixture.Combine all the seasonings in a small bowl. (Salt, black pepper, garlic powder, and paprika.) Mix them well.

3. Season the chicken. Drizzle your chicken breasts in olive oil and rub the seasoning on both sides. Be generous. The more seasoning you use, the more flavor youll have.

4. Place the breasts on the prepared baking sheet.Bake them for 20 to 25 minutes until the chicken reaches an internal temp of 160 degrees. (See the best internal temp section below for why you should remove chicken at 160 degrees.)

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5. Let the chicken rest for 5 minutes (and until it hits 165 degrees). Then, serve and enjoy!

How Long to Bake Chicken Breast

How long you should bake chicken depends on several factors. These include:

How large the chicken breasts are
How thick the chicken breasts are
How many youre cooking at once
Your ovens temperature
Whether youre cooking them alone or with other ingredients

However, generally, you should cook chicken breasts for 22 to 26 minutes at 400 degrees. If you want to cook them at a lower temp, try 25 to 30 minutes at 350 degrees Fahrenheit.

Just be sure you dont overcook your chicken. Otherwise, itll be super dry.

Whats the Best Internal Temperature?

The simple answer is that the best internal temp for chicken is 165 degrees Fahrenheit.

Chicken needs to rest for about 5 minutes before you cut into it. Unfortunately, it continues to cook during those 5 minutes.

So, chicken that comes out of the oven at 165 degrees will be up to 170 degrees or higher after resting. Sometimes, thats not such a big deal. At other times, it can dry the chicken out.

Your best bet is to remove the chicken from the oven at 160 degrees Fahrenheit. Then, after it rests, it should be at the perfect temp for you to eat it.

Tips for the Best Baked Chicken Breast

Baked chicken is a super simple recipe to perfect. But here are a few tips to help you make the process even more foolproof:

Pound it!For an even bake, pound the chicken breasts to a 1/2-inch thickness. You can use a meat mallet, rolling pin, or the bottom of a heavy pan.

Dry it out. Use a paper towel to pat the chicken dry. The seasonings will stick better if you do.

Butterflying is best.Slice the breast horizontally through the middle. Stop about 1/2 inch from the opposite end. Open it like a book to create two thinner cutlets. This will help it cook faster.

Soak in the goodness.Let the breasts soak in the seasoning blend for 30 minutes to 1 hour before cooking.

Add an herby twist.Rosemary, thyme, and oregano all make excellent additions to the seasoning blend. They also make your chicken extremely aromatic.

Spice it up.Dont be afraid to add a dash of cayenne or red pepper flakes to the chicken. You can also vary the seasoning, selecting a Louisiana- or Cajun-style mix instead.

Drizzle the juices on top.After your chicken rests, drizzle any juices from the baking dish over it. Itll make it juicier and more flavorful.

Serving Suggestions

Baked chicken tastes great on its own. However, a few sides to make it a complete meal. Pair any of these recipes with your chicken for a treat:

And dont forget dessert! This Heaven on Earth Cake is absolutely divine. These single-serve Mini Cheesecake Bites are another excellent idea.

How to Store

One of the great things about baked chicken is that the leftovers taste just as good as the fresh chicken.

To Store: Place the chicken in an airtight container in the fridge, where it should last for up to 4 days.

To Freeze: You can freeze your leftovers for up to 3 months.To make reheating frozen chicken easier, slice or dice it before freezing it.

To Reheat: Let frozen chicken thaw in the fridge overnight. Then, follow these instructions to reheat chilled chicken:

Place the chicken in a microwave-safe bowl.
Add a tablespoon or two of water on top of the chicken.
Cover the chicken with a microwave-safe lid.
Reheat for 2-4 minutes, depending on your microwaves power.

The water will cause the chicken to steam, rehydrating it so it doesnt taste dry. You can also cover it with a damp paper towel to achieve the same effect.

NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. Shes an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. The more spice, the better! and Theres no such thing as too much garlic!

Shes also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. Shes also pretty excellent at Dominoes.

Pan Seared Chicken Breast (Stove Top)

Ive been using this essential stove top pan seared chicken breast recipe for years, and it has never failed me.

Im sharing all the tips and tricks to make the perfect, juicy, tender, and flavorful chicken breasts right on your stove top.

This pan seared chicken breast is such a versatile recipe. We use it to serve with so many meals, including salads, pastas, and soups.

A fundamental cooking skill is knowing how to pan sear chicken breasts. I dont know about you, but I use this method several times a week. Chicken is our favorite protein, and we use it in everything.

But how often has your chicken turned out dry and tough? Yup, Ive been there too.

Well, today, I am sharing all my best tricks and tips for making the best stove top seared chicken breasts ever. Always juicy, tender, and flavorful.

Its very simple. No marinating or brining required. You only need your favorite seasoning blends, and the right tools (hint: a meat mallet or tenderizer).

Also, pan seared chicken breasts are so versatile! They can be paired with a variety of dishes. We like to use our favorite Chicken Taco Seasoning for this recipe, which we often turn into the best Chicken Quesadillas ever!

Use this pan seared chicken breast recipe as a guideline for lots of other amazing dishes. For salads, try my Strawberry Chicken Salad or Mediterranean Chicken Salad. Its also great for pasta, such as this Chicken Broccoli Alfredo. Its also great for Chicken Caesar Wraps!

Why we love this simple pan seared chicken breast recipe:

Juicy, moist, tender: Im sharing all you need to know to make the best pan seared chicken.
Flavorful: Even a simple seasoning blend can make this dish really delicious.
No need to brine. They will come out perfectly juicy with just simple seasonings and a few tricks.
Its quick! Ready in just 20 minutes.
Versatile: Pan seared chicken can be used in a variety of dishes, such as salads, pastas, soups, and so much more.
Make ahead friendly!

Jump to:

Secrets to Juicy Pan Seared Chicken Breast

Even thickness: Pounding the chicken to inch thick prevents overcooking. If the chicken breast is too thick, it will take much longer for the center to fully cook, resulting in overcooked meat overall.
Cook over medium heat to prevent the outside from browning too fast before the center is fully cooked. This will also prevent the exterior from getting tough.
Dont overcook: Use a timer, and always use an instant read thermometer to be precise with doneness.
Let the seared chicken rest for 5 to 10 minutes before slicing to allow the juices to redistribute.
Season generously: Use Kosher salt and pepper, and a generous amount of your favorite seasonings so its flavorful throughout.
Let the chicken cook undisturbed on each side, so that it has a chance to develop a good golden brown crust.

Using the right equipment ensures that your pan seared chicken breasts always turn out perfectly juicy and tender. Here are the essentials:

Meat tenderizer: Use one that has little texture ridges, which helps to break down tough fibers.
Plastic wrap: Safety first! Cover the chicken with plastic wrap before pounding to prevent bacteria cross-contaminating your kitchen countertops.
Skillet: I use a non-stick 12-inch skillet most of the time, but you can also use a cast iron or stainless steel skillet.
Instant read meat thermometer: Overcooking leads to dry and tough chicken, so having a thermometer handy is super helpful.

Ingredient Notes

This pan seared chicken breast recipe is a basic one, and you can use your favorite seasoning blends if you want. Heres what youll need:

Chicken breasts: Boneless and skinless. For searing, Id recommend using medium sized chicken breasts so they can be easily pounded to even thickness.
Kosher salt: Per chicken breast, I use about teaspoon ( teaspoon per side).
Ground black pepper: About teaspoon, but feel free to use more.
Your favorite spices: I usually go for garlic powder, Italian seasoning, and paprika.
Olive oil: For searing. I would not recommend using butter, since butter tends to burn fast.

Step-by-Step Tutorial

Cooking chicken on the stove is super simple, and can be done in just 20 minutes. Heres a quick tutorial.

Step 1 | Pound chicken breasts

Using a meat mallet or tenderizer, pound the chicken breast to even thickness, about inch thick. Remember to cover chicken with plastic wrap before pounding.

Step 2 | Season generously

Rub both sides of the chicken breasts a few drizzles of olive oil, Kosher salt, pepper, and your favorite spices. This is where you can get creative with how to season it.

How much salt do you need? Use teaspoon of Kosher salt per chicken breast ( teaspoon per side).

Step 3 | Pan sear over the stove top

Heat about 2 tablespoons of olive oil in a large pan over medium heat. The pan should be large enough. If too crowded, the chicken will steam instead. Cook the chicken for about 5 to 7 minutes on each side, or until internal temp reaches 165 degrees F.

Quick tip: Let the chicken cook undisturbed on each side, so that it has a chance to develop a good golden brown crust. This also ensures that the chicken cooks evenly on both sides.

Step 4 | Let it rest

Transfer chicken to a plate and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a juicier and more tender chicken breast. Cover with aluminum foil to keep the chicken warm. Serve with sides, or with salads, pastas, or soups.

How Long to Cook Chicken on the Stove

If you follow the instructions in the recipe card below, it should take about 5 to 7 minutes per side. Youll know its time to flip when you see the upper edges of the chicken start to turn white.

Of course, always use a meat thermometer to be sure. Chicken is safe to consume when the center reaches 165 degrees F.

Favorite Seasoning Blends and Marinades

These are my favorite seasoning blends and marinades for chicken!

Seasoning blends:

Chicken Taco Seasoning for a Mexican flavor profile. Yum!
Burger seasoning: You can use this all-purpose seasoning on chicken too, not just burgers! This one is more on the milder side.
Fresh herb seasoning: Fresh thyme, rosemary, and oregano, Kosher salt, pepper, garlic powder.
Dried herb seasoning: Dried Italian seasoning or herbs de provence, Kosher salt, pepper, garlic powder.
Paprika: Smoked paprika, garlic and onion powder, oregano, salt and pepper.
Your favorite store-bought chicken rubs or seasonings.

Marinades:

Make Ahead Tips

Prep ahead: Pound chicken breasts and season with spices or marinades overnight (note: If using a citrus-based marinade, marinate for up to 2-3 hours only).

Make ahead: You may also pan sear the chicken breasts up to 2 days ahead and reheat in the microwave oven.

Pairing and Serving Ideas

There are so many side dishes that go incredibly well with pan seared chicken. These are my favorite pairings:

More recipes to make with seared chicken breasts:

Recipe FAQs

How long should I cook the chicken?

inch thick chicken breasts should take about 5 to 7 minutes per side to cook.

Should I cook over medium or high heat?

Pan sear chicken breasts over medium heat. If you use high heat, the exterior will brown too fast and burn before the center has a chance to fully cook.

How can I season chicken breasts?

My go-to seasoning blend is (per chicken breast for both sides): teaspoon Kosher salt, a few grinds of pepper, teaspoon dried Italian seasoning, and teaspoon garlic powder. You may also try my favorite Chicken Taco Seasoning.

What type of pan should I use?

I use a non-stick 12-inch frying pan, but any type of pan will workcast iron pan, stainless steel pan, or even a stove top grilling pan.

Is it necessary to pound the chicken?

Meat tenderizers have a textured side designed to break down fibers effectively. It also helps to pound to even thickness, which is essential.

This recipe was published in 2019 and updated in August 2023 to include new photos and information, plus a few recipe modifications.

Tips for Success

Make sure the chicken breasts are pounded to equal thickness for even cooking.
Buy medium sized chicken breasts for best results. If too thick, you may slice them.
Use medium heat to cook the chicken evenly throughout. If you use high heat, the exterior will dry out and burn before the center has a chance to fully cook.
Dont overcrowd the pan: Cook in batches if needed. Overcrowding can steam the chicken rather than sear it.
Let the chicken cook undisturbed on each side, so that it has a chance to develop a good golden brown crust. This also ensures that the chicken cooks evenly on both sides.

Id love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for mynewsletterand follow along onInstagram,Facebook, orPinterest

Pan Seared Chicken Breast (Stove Top)

Follow these easy tips and tricks to make juicy and flavorful pan seared chicken breasts on the stove. It's so easy and comes together in no time.

Prep Time 5 minutes minutes Cook Time 15 minutes minutes Total Time 20 minutes minutes

Instructions

Pat dry the chicken breasts. Cover with plastic wrap, and using a meat mallet or tenderizer, pound to even thickness to about inch thick.
Season chicken with a few drizzles of oil oil, Kosher salt and pepper on both sides. For each chicken breast, I use teaspoon Kosher salt and about teaspoon freshly ground black pepper. If desired, season with other spices too, such as garlic powder, Italian seasoning, paprika, etc. See notes below for more seasoning ideas.
Optional: Let the seasoned chicken sit for 15 minutes before cooking. This will make the chicken even more flavorful.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Once the pan is hot, cook the chicken breasts, about 5 to 7 minutes per side, or until internal temp reaches 165 degrees. Tip: Let them cook undisturbed on each side so you get a nicer golden brown crust.
Remove from the pan and let it rest for 5 to 10 minutes before serving. This will ensure the juices redistribute, making it even juicier. If desired, cover with foil to keep it warm. Enjoy!

Notes

Cooking times: If you follow the guidelines in the recipe, it should take 5 to 7 minutes per side over medium heat.
Always use a meat thermometer (preferably instant read) to make sure the chicken is cooked to 165 degrees F in the center.
Be generous with the seasoning so its flavorful.
Prep ahead: Pound chicken and season with spices overnight.
Make ahead: Cook chicken up to 2 days ahead and reheat in the microwave oven.
Freezing: Allow them to cool completely before transferring them to a freezer-safe storage bag. Freeze for up to three months.

Seasoning ideas:
- Chicken Taco Seasoning
- Fresh thyme, rosemary, and oregano, Kosher salt, pepper, garlic powder.
- Dried Italian seasoning or herbs de provence, Kosher salt, pepper, garlic powder.
- Smoked paprika, garlic and onion powder, oregano, salt and pepper.
- Your favorite store-bought chicken rubs or seasonings.

Disclaimer: Nutritional values (per serving) are approximates only.