Stove Top Crack Chicken
Stanisha Kunselman
Place the chicken in a plastic bag, then use a meat mallet or rolling pin to pound. Shoot for about to inch thickness. I find that anything over 8 ounces will end up being too wide after flattening, so you may need to cook in two batches.
Chicken breasts are admittedly a challenge to cook evenly because of their shape. They are thicker on one side and thin out and taper on the other. Flatten the thick end so that the entire piece is level.
Experimentation Encouraged: Another option is to slice the chicken in half horizontally lengthwise to create two cutlets out of one piece. This technique works nicely if the meat is very thick, 1 inch or bigger.
After flattening the meat, dry both sides with paper towels. This process wicks up any extra moisture on the surface that could cause it to steam instead of brown. We want to kickstart the flavor and color development in the pan.
Make sure the oil is nice and hot but not smoky. Once the pieces go in, press them down for better contact with the surface, then do not move. I repeat, let it sear! Keep a close eye on the color change while the chicken develops a crust, about 5 to 7 minutes. This will make it easy to flip over. Begin cooking on medium-high heat, then lower to medium after flipping.
A cast iron skillet or stainless steel pan helps create a golden-brown crust. The trick to using them correctly is to preheat the pan and heat the oil before adding the meat. This process creates a better nonstick surface. Since we are using moderate heat, using a nonstick pan is also okay if you feel more comfortable.
Give the chicken about 5 minutes to rest before serving to allow the flavorful juices to redistribute into the muscle fibers. Resting keeps the meat moist instead of running out onto the cutting board. Serve the chicken as whole pieces, slices, or dice to use in chicken recipes.
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Great recipe as a chef for over 40 years and now retired I love your blog and this a great way to serve chicken, my question is in your opinion,
What do you look for in a quality chicken in your instructions you mention to use a quality name brand ? shelf life? For the sake of others please reply what you look for in a quality chicken?
Chef Ernesto`
The amount of time needed to cook a chicken breast in a pan will vary depending on the thickness of the chicken breast, the amount of heat used, and the type of cookware used. To take the guesswork out of how long to cook the chicken breasts, I suggest using an instant-read meat thermometer to make sure the internal temperature of the chicken breast has reached 165F.
Thick chicken breasts take longer to cook through than thin chicken breasts, so I like to use lower heat (medium-low) and a longer cook time, which allows time for the meat to heat through without the outside burning. For a boneless chicken breast that is about one inch thick, I cook for about 8 minutes per side over medium-low heat.
I used a very classic smoky seasoning for the chicken breasts in the recipe below, but there are so many other delicious options. Here are some other ways you can season your pan-seared chicken breasts:
Begin by seasoning the chicken breast liberally on each side. I used a mix of 2 tsp steak seasoning, tsp smoked paprika, and tsp sweet paprika. The steak seasoning contains salt, so no extra salt was needed in my mix.
Once hot, swirl the oil in the skillet to coat the surface, then add the chicken breasts. Let the chicken breasts cook for 8 minutes without flipping (or 5 minutes for thin cut breasts). Flip once and cook until well browned on the second side and cooked through.
To make the chicken breasts extra luscious, add a tablespoon of butter to the skillet, allow it to melt, then flip the chicken a couple of times to coat. The butter will help dissolve some of the flavor off the bottom of the skillet to further coat the chicken.
I have talked about Oven Baked Chicken Breasts and Easy Baked Chicken Breasts, but we have yet to discuss how to cook chicken on the stove. Except for that one time when we covered the stove top method for Juicy Stove Top Chicken Thighs. ?
Tastes amazing with so much flavor according to my husband, I am vegetarian. This recipe left my husband super impressed. It is quick, simple, and only requires very little effort. Thank you for sharing this with us! I was tempted to try it myself so I tasted a little bit of the leftover butter with seasoning from the plate. Delicious! Goes great with about everything. How do you go about making a sauce out of the leftovers seasoning on the pan it was cooked with?
It sounds like you made a wonderful meal with some smart, flavorful tweaks! Smoked paprika really does add a fantastic depth to dishes. Great idea on adding a touch of lemon next time for that fresh zing. Thanks for sharing your experience and adjustments! ?
This garlic butter chicken recipe is perfect for those busy weeknights when you need a quick and delicious dinner option. It takes only a few simple ingredients and just 15 minutes of your time.
Serve it over pasta or rice for a complete meal that everyone will love. You can also pair it with a side of green beans, asparagus, or roasted baby potatoes for a lighter meal. I normally make it with my seasoned rice recipe because the two are so delicious together.
I recommend using air chilled chicken breasts if you can. Using air chilled chicken allows the chicken to absorb more flavor, plus the final result will be more moist. Water chilled chicken will release more moisture when it cooks, which can leave you with rubbery chicken.
Spices and Herbs: A blend of dried thyme leaves, garlic powder, onion powder, fine sea salt, and ground black pepper enhances the flavor of the chicken. This simple yet flavorful blend of spices and herbs will elevate the taste of your chicken to a whole new level.
Garlic: Use a combination of garlic powder and fresh garlic to get a delicious and strong garlic flavor. Minced garlic is really the star ingredient that gives this dish its signature flavor.
To a medium mixing bowl add the olive oil, dried thyme leaves, garlic powder, onion powder, fine sea salt, and ground black pepper. Mix together until everything is combined. (See the recipe card below for the full printable instructions.)
Heat a nonstick skillet. Once the pan is hot, sear the seasoned chicken on both sides. Once cooked to an internal temperature of 165F, transfer the chicken to a plate and set it aside. Add the chicken broth and butter to the skillet. Stir until the butter is melted. Once the butter has melted, add the fresh minced garlic and dried parsley to the pan. Saute until aromatic.
Try serving it with my slow cooker green beans recipe and some roasted baby potatoes. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Some of my favorite side dishes to serve with this are sauteed asparagus, roasted baby potatoes, and Italian green beans. Serving it with pasta (like fettuccine, linguine, or gnocchi) and a vegetable side dish makes an easy family favorite dinner.
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!
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.
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.
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.
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.
*This post contains affiliate links to products that I actually use & recommend. I am not sponsored by these brands, but I do make a small commission from qualifying purchases made through these links.
I tried this chicken recipe two days ago because my sister recommended it. It came out so perfect and juicy! I had it with rice and avocado like you recommended, as well as some green beans on the side. Ps my sister and I have followed you on instagram for a few years and love everything you create. We always talk about how we trust your cooking and recipes! The next two recipes I want to try are your creamy chicken jalepeno rolls and your creamy pesto pasta with chicken. There are so many others I want to try as well! Thanks again for your recipe. ?
This was also my first time cooking chicken breast and it came out incredibly juicy and tender. My husband loved it with some salad! I even shared this on my instagram story which never usually do! Thanks!
Hi Kelly, thank you so much for your comment! My brother-in-law said the same thing. His kids would not eat chicken breast until he made it this way! So glad you and your family love it. Happy holidays ?
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