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A perfectly cooked, sliced, no-fail juicy chicken breast on a cutting board, with an instant-read thermometer showing it is perfectly cooked.

The "No-Fail" Juicy Chicken Breast

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Tiredof dry chicken? This is your rescue! Our no-fail juicy chicken breast recipeshares the one simple secret to perfect chicken every time.
Course Main Course
Cuisine American, French, Italian
Keyword healthymaindishes,, juicy chicken breast recipe, perfectly cooked chicken, how to not overcook chicken, best instant-read thermometer, no-fail juicy chicken breast,, what is the internal temperature for juicy chicken, how to get a good sear on chicken, simple pan-fried chicken breast, easy weeknight chicken recipe,
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 185

Equipment

  • Large skillet or frying pan
  • Instant-read thermometer
  • Tongs
  • Paper towels

Ingredients

4 boneless, skinless chicken breasts (6-8 oz each)

1 tablespoon olive oil or butter

1 teaspoon salt

½ teaspoon black pepper

Optional: garlic powder, paprika, or Italian seasoning

Instructions

Remove chicken from refrigerator and let sit at room temperature for 15 minutes.

    Pat chicken breasts completely dry with paper towels on both sides.

      Season both sides of each breast generously with salt and pepper (and any optional seasonings).

        Heat olive oil in a large skillet over medium-high heat until shimmering.

          Add chicken breasts to the pan. Don't move them or touch them for 6-7 minutes until golden brown.

            Flip chicken breasts once and immediately reduce heat to medium.

              Cook for another 5-6 minutes, then insert instant-read thermometer into the thickest part of the breast.

                When thermometer reads 160°F, remove chicken from heat and transfer to a plate.

                  Tent loosely with foil and let rest for 5 minutes before slicing.

                    Check final temperature reaches 165°F after resting, then serve.

                      Notes

                      Notes:
                      • Chicken breast size matters. Thicker breasts need more time, thinner ones need less. Your thermometer will tell you when it's done regardless of size.
                      • Don't use super thick chicken breasts (over 10 oz). They're hard to cook evenly. If yours are thick, pound them to even thickness or butterfly them.
                      • The resting step isn't optional. Those 5 minutes make the difference between juicy and dry.
                      • Save the pan drippings and add a splash of chicken broth or white wine for a quick pan sauce.
                       
                      • Nutrition (per serving):
                      • Calories: 185
                      • Protein: 35g
                      • Fat: 4g
                      • Carbohydrates: 0g
                      • Fiber: 0g
                      • Sodium: 650mg