Chicken Breast Recipe

This chicken breast recipe is my go-to when I want something simple, juicy, and full of flavor. Whether I’m serving it with roasted vegetables, slicing it over a salad, or pairing it with rice or pasta, this method gives me perfectly cooked, tender chicken every time. It’s versatile, quick, and never boring.

Why You’ll Love This Recipe

I love this recipe because it’s everything I want in a weeknight meal: fast, reliable, and packed with flavor. The chicken turns out juicy on the inside with a beautiful golden sear on the outside. I can season it however I like, and it works with almost any side dish I have on hand. It’s also great for meal prep—I make a few at a time and use them throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Olive oil

• Garlic powder

• Onion powder

• Paprika

• Salt

• Black pepper

• Optional: lemon juice, Italian seasoning, or fresh herbs for added flavor

Directions

1. I start by patting the chicken breasts dry with paper towels—this helps them sear better.

2. I place the chicken between two sheets of plastic wrap and gently pound them to an even thickness using a meat mallet. This helps them cook evenly.

3. I season both sides with salt, pepper, garlic powder, onion powder, paprika, and whatever other herbs I’m in the mood for.

4. I heat olive oil in a large skillet over medium heat.

5. Once the oil is hot, I add the chicken breasts and cook for about 5–7 minutes per side, depending on thickness, until golden and cooked through (internal temp of 165°F).

6. I remove them from the pan and let them rest for a few minutes before slicing to keep the juices in.

Servings and timing

This recipe makes 2–4 servings, depending on the size of the chicken breasts.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I marinate the chicken in lemon juice, olive oil, and herbs before cooking for extra flavor. I’ve also breaded the chicken and baked it for a crispy version. When I want something spicy, I rub it with chili powder or cayenne. And for a cheesy twist, I top the cooked chicken with shredded mozzarella and a spoonful of marinara sauce for an easy chicken Parmesan.

Storage/reheating

I store cooked chicken breasts in an airtight container in the fridge for up to 4 days. When reheating, I do it gently in a skillet with a splash of broth or water to keep them moist. They also reheat well in the microwave—just cover them with a damp paper towel to prevent drying out. For longer storage, I freeze them for up to 2 months.

FAQs

How do I keep chicken breasts from drying out?

I make sure not to overcook them. Using a meat thermometer to check for 165°F helps. Letting them rest after cooking also keeps them juicy.

Can I bake this recipe instead of pan-frying?

Yes, I’ve baked them at 400°F for about 20–25 minutes. I still pound them thin and season the same way before baking.

Should I brine the chicken first?

I sometimes do. A quick 30-minute brine in saltwater makes the chicken even more tender, but it’s optional.

Can I grill this chicken?

Absolutely. I use the same seasoning and grill the breasts over medium heat for about 6–8 minutes per side.

What can I serve with chicken breasts?

I like to serve them with roasted veggies, mashed potatoes, steamed rice, pasta, or even sliced over a fresh salad.

Conclusion

This chicken breast recipe is one of those staples I rely on again and again. It’s quick, flavorful, and so easy to customize. Whether I need a healthy dinner, a protein for meal prep, or a base for another dish, this simple method always delivers tender, juicy results.

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