Everyone needs this classic juicy chicken recipe in their back pocket. Today you’ll learn how to make chicken breast on the stove in a pan. Then finish it in the oven. This is a very easy chicken dinner recipe for a weeknight. Season it any way you’d ...
You’re in the right place to learn how to make frozen premade pizza crust taste delicious. Here you’ll find all the tips you need to master making pizza with frozen dough. Over the years, I’ve found that frozen crust recipes from the pizza box ...
Everyone needs this classic juicy chicken recipe in their back pocket. Today you’ll learn how to make chicken breast on the stove in a pan. Then finish it in the oven. This is a very easy chicken dinner recipe for a weeknight. Season it any way you’d like.
Ready to make this fast chicken breast recipe?
The ingredients for this recipe are pretty simple. The chicken breasts I used were huge, so I used three of them. Use about one per person. For seasonings, this simple chicken breast recipe uses a little paprika, salt, pepper and a squeeze of lime.
You can add a pinch of any seasonings you’d like. And skip or substitute lime juice for another citrus.
At the end, you can add a little cheese, if desired. For this cook, I added a Mexican cheese blend.
Step 1. Preheat oven to 400 degrees. Season chicken with the spices – paprika, salt, and pepper.
Step 2. Sear chicken on the stove.
Add olive oil to a large oven-safe pan on the stove on medium-high.
Add chicken to the pan so there is room between the pieces of chicken. You don’t want them to be touching. Add a squeeze of fresh lime juice.
Step 3. Cook the chicken for about 3 minutes on one side, until chicken browns, then flip to the other side.
Cook for another 2-3 minutes until the outside of the chicken browns.
While pan searing chicken breast, the olive oil in the pan will probably begin to dry up.
If this is the case and the chicken is starting to stick or burn a little, carefully and slowly add water to the pan. This will help keep the chicken breast moist and prevent burning.
Then flip the chicken for the final time, and cook for about 2 minutes or until the water evaporates in the pan. If you’re using a digital thermometer with a string, stick it in the chicken at this time.
Step 4. Turn heat off of the stove and transfer the chicken to the oven.
Cook for about 10 minutes at 400 degrees, or until chicken is fully cooked inside according to the thermometer.
The chicken is done cooking when it reaches the internal temperature of 165.
It will add on a few minutes to the cook time, but at the end you can add a sprinkle of shredded cheese to the top of the chicken, then stick them back in the oven to cook for 1-2 minutes until the cheese melts.
Let chicken rest for about 10 minutes, then serve.
PIC Caption – On my nights to cool, usually I make chicken breast on the stove in a pan then turn it into sandwiches the first night. And BBQ chicken pizza the next night.
Top oven-baked chicken breasts with a simple 10 minute or less side dish. Try these red wine caramelized red onions and sauteed mushrooms with thyme and red wine.
This method of cooking chicken on the stove is one I picked up after starting to date my husband – a chef at the time. He came over and cooked us a beautiful chicken dinner and it looked just like it would from a restaurant.
The secret is getting a beautiful brown sear to the outside of the chicken before putting it in the oven.
You see, the outside of the chicken cooks in the pan on the stove.
And the inside cooks in the oven.
This technique for cooking chicken breasts perfectly means the outside is never burnt, and the inside is always thoroughly cooked.
On nights I have time to plan ahead, usually, I’ll make a sous vide chicken.
PIC Caption – It’s amazing that you can make a chicken breast dinner in under 30 minutes. That makes this recipe perfect for any weeknight.
For more simple recipes, learn how to make pizza taste amazing from frozen premade pizza crust. And try an easy side dish, like this Mexican tortellini pasta salad.
Want to save time? Learn how to grocery shop once a month.
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Stock Up on your favorite meats at Crowd Cow and Snake River Farms. They’ll ship craft butcher cuts right to your door. Which is awesome and convenient. As I write this, I’m expecting a delivery of ribeye, ground beef for burger patties, and tri-tip. Can’t wait.
Have you tried mail-in knife sharpening yet?
Get $10 off a sharpening package with Knife Aid when you use code SBG10.
We season almost every dish with fresh herbs from our kitchen herb garden.
The paprika and lime juice seasoning on this chicken was perfect for turning leftovers into chicken tacos.
At the end, a sprinkle of cilantro tied the dish together.
Please tell me I’m not the only one who has been really, really bad at cooking chicken breast in the past.
I swore: chicken breast at restaurants is always better than cooking chicken at home.
Have you seen Whole Foods prepped meals case? Delish.
When I was working an office job, I would go to Whole Foods a couple of times a week (it was only like an hour away) and I would get pre-cooked chicken meals. They were so delicious. Each box came with one chicken breast and two sides. Usually, I went for green beans and mashed potatoes.
Anyways, I can’t believe it took me so long to figure out how to cook chicken breasts like Whole Foods.
Personally, I used to chop up chicken really small, stir fry style, and cook it that way, because that was the only way I knew how to completely cook chicken breast thoroughly. To cut it up really small so the outside of chicken didn’t burn while the inside was still raw.
Luckily, through marriage to a cook (chef hubs) – and picking up some super-secret restaurant tricks to making chicken at home, there’s no chicken dish I’m afraid to make.
Let me know in the comments or find me on Instagram @sipbitego.
If you have any other cooking chicken breast problems or issues, let me know your pain points below.
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Everyone needs this classic juicy chicken recipe in their back pocket. Today you’lllearn how to make chicken breast on the stove in a pan. Then finish it in theoven. This is a very easy chicken dinner recipe for a weeknight. Season it anyway you’d like.
Preheat the oven to 400 degrees. Season chicken with paprika, salt, and pepper.
Sear chicken on the stove. Add olive oil to a large oven-safe pan on the stove on medium-high. Once the oil is hot and shiny, add chicken to the pan so there is room between the pieces of chicken. You don't want them to be touching. Squeeze lime juice in the pan.
Cook the chicken for about 3 minutes on one side, until chicken browns, then flip to the other side. Cook for another 2-3 minutes until the outside of the chicken browns.By now the olive oil in the pan is probably starting to dry up. If this is the case and the chicken is starting to stick or burn a little, carefully and slowly add water to the pan. This will help keep the chicken breast moist and prevent burning. Then flip the chicken for the final time, and cook for about 2minutes or until the water evaporates in the pan. If you’re using a digital thermometer with a string, stick it in the chicken at this time.
Turn heat off of the stove and transfer the chicken to the oven. Cook for about 10 minutes, or until chicken is fully cooked inside according to a thermometer. The chicken is done cooking when it reaches the internal temperature of 165. It will add on a few minutes to the cook time, but at the end you can add a sprinkle of shredded cheese to the top of the chicken, then stick them back in the oven to cook for 1-2 minutes until the cheese melts. Let the chicken rest for about 10 minutes, then serve.
- Fresh lime - I haven't found any comparable lime juice options that you can buy from the grocery store that taste as good as fresh-squeezed lime juice.
- Citrus - use a squeeze of any citrus you’d like - other than lime, lemon and orange are great choices.
