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5 from 1 vote

Perfect Chicken Breasts in a Pan

This method yields the tender, juicy, and evenly cooked chicken breasts every time!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner, lunch
Servings: 4
Author: Casey Rooney


  • 2 chicken breasts
  • 1 tbsp olive oil
  • salt/pepper/other seasoning


  • Remove tenderloin from each breast, set aside.
  • Place one chicken breast between two sheets of plastic wrap. Use a meat tenderizer to pound out the chicken so that the thicker end resembles about the same thickness as the thinner end (approx. 1/4 inch thick).
  • Season chicken with whatever seasonings you like, or just use salt and pepper if you are cooking them to use for other recipes.
  • Cook on first side for 6 minutes until golden brown in color. Flip and cook on the second side for 2-3 minutes until juices run clear (see note).
  • Place cooked chicken on a plate and cover loosely with foil for about 5 minutes rest.
  • Serve immediately or chicken can be stored in the fridge for up to a week!


  • To check if the chicken breasts are done, you can pierce them lightly with a fork. If the juices run clear, you are good to go! You can also just press on the center. If the chicken feels firm, it's done!
  • When you add the chicken breasts to the pan, you can also throw in the tenderloins, too! They cook up super fast--just a couple of minutes on each side. 
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