How to make the juiciest, most flavorful chicken breast on the stove! This is my favorite way to cook chicken breast- perfect for easy weeknight dinners and it’s extremely versatile!
Chicken– Two 8oz chicken breasts work best for this recipe. I have found very large chicken breasts that are 1 lb each- those will work too but you may need to cook them a little longer.
Sour cream- to coat the chicken, this adds flavor and the acidity helps to tenderize the chicken as well.
Oil & butter- Cook the chicken in a little oil, and baste with butter for maximum flavor.
Seasoning- I highly recommend Lawry’s Seasoned Salt! It’s my favorite seasoning for chicken and a little goes a long way. I also use Lawry’s Seasoned Pepper, but you can also just mix back pepper with paprika for a similar flavor. You can add whatever other seasonings you like- I usually add garlic powder and sometimes onion powder, depending on what I’m making the chicken for.
The seasoning here is important but the technique is even more important if you want to make moist and tender chicken breast every time.
The sour cream really adds a lot to this! The acidity in the sour cream helps to tenderize the chicken, and it also adds incredible flavor.
Basting in butter (just like you would a steak) is also a key step in making the chicken super flavorful. You don’t need a lot- just 1 tbsp per pound of chicken.
The last thing- getting a good sear through medium high heat, then reducing the heat to LOW and COVERING the chicken while it cooks. The butter, oil, and chicken juices create a super flavorful liquid that acts as a way to steam the chicken at a low temperature, ensuring that it is moist & tender on the inside.
If you follow my recipe, I promise you will never cook dry, flavorless chicken breast ever again!
I use this chicken breast recipe for pastas, rice bowls, salads, and my Cheesy Jalapeno Chicken Rolls!
The pan juices have so much flavor and you can use it to make other things like gravy, or even season your veggies with it.
One of my favorite ways to make an easy weeknight dinner is to add some veggies to the pan while the chicken is covered and cooking on low. The pan juices add incredible flavor to the veggies and I love having this meal with rice and some avocado. My husband loves this meal with some hot sauce too.
It’s hard to capture how moist the chicken is in photos, but if you zoom in real close you can definitely tell!
*This blog post has affiliate links to products that I recommend. I am not sponsored by these brands, but I do make a small commission from purchases made through these links
Juicy Stove Top Chicken Breast
- 1 lb chicken breast 2x 8oz chicken breasts for best results
- 1 tsp Lawry's Seasoned Salt or your fav seasoned salt
- 1/2 tsp Lawry's Seasoned Pepper or 1/4 tsp black pepper + 1/4 tsp paprika
- 1/2 tsp garlic powder
- 1 tbsp sour cream
- 1 tbsp neutral oil
- 1 tbsp butter
- Season the chicken breast all over with Lawry's Seasoned Salt, Lawry's Seasoned Pepper, and garlic powder.
- Coat the chicken in sour cream and let it rest on the counter for 30 min to marinate and come to room temperature.
- In a skillet on medium high heat, add some oil and sear the chicken breast for 2-3 minutes.
- Flip the chicken over, add the butter and baste the chicken a few times until covered in butter.
- Reduce the heat to low, then cover for about 7 minutes. I use a meat thermometer to check the temperature and take it out of the pan at 160 degrees Fahrenheit (the chicken will continue to cook a little more while resting).
- Let the chicken rest for 5 minutes.
- The pan juices have a ton of flavor and can be used to cook something else (like pasta), pour over your chicken, or make a gravy so don't throw it out!
- Cut the chicken into strips and enjoy with rice & veggies, pasta, salad, & more!