Juicy Chicken Breasts
- PREP 10min
- COOK 20min
- TOTAL 30min
If you’ve ever been let down by dry, boring chicken breasts, this recipe will change your mind. Our favorite skillet method is so easy and yields juicy, tender chicken every time.
Use our spice mix below, or grab your favorite blend from the store. The real magic is in the way you cook it. Covering the skillet with a lid after flipping the chicken is a game-changing tip. If you don’t have a lid for your skillet, use foil and tuck it around the chicken instead. We use the same trick when cooking pork chops.
You Will Need
1 teaspoon chili powder (try homemade chili powder)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon freshly ground black pepper
1 ½ pounds (680 g) boneless, skinless chicken breasts
¾ teaspoon fine sea salt
1 tablespoon neutral oil, such as avocado or vegetable oil
1 lemon, quartered (optional)
Directions
1In a small bowl, mix the chili powder, garlic powder, onion powder, smoked paprika, and black pepper.
2Pat the chicken dry with paper towels. Season both sides of the chicken with salt, then rub the spices all over.
3Heat the oil in a wide skillet over medium-high heat. When the oil is shimmery, add the chicken. Cook, uncovered, until golden, about 3 minutes.
4Flip the chicken and reduce the heat to low. Add ¼ cup of water to the skillet and cover with a lid (or tuck aluminum foil around the chicken). Cook until an instant-read thermometer reads 165°F in the thickest part of the breast, 10 to 15 minutes.
5Transfer the chicken to the plate and cover loosely with foil. Leave the chicken to rest for 5 minutes. Slice the chicken into thick pieces and serve it drizzled with the pan drippings and lemon wedges.
Adam and Joanne's Tips
- Storing: Keep leftover chicken in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat, with a splash of water and covered with a lid.
- The nutrition facts provided below are estimates.