Golden boneless chicken breast cooking in a skillet with an instant-read thermometer inserted into the thickest part on a bright kitchen counter.
Techniques Guide

How to Cook Chicken Breast in a Skillet: Timing, Temperature, and Juicy Results

For two boneless, skinless breasts totaling about 1 pound, cook 5 to 7 minutes per side in a 10-inch skillet. Check 165°F in the thickest part, then rest before slicing.

Golden boneless chicken breast cooking in a skillet with an instant-read thermometer inserted into the thickest part on a bright kitchen counter.

Set Up for an Even Sear

This timing follows a tested batch of two boneless, skinless breasts totaling about 1 pound, cooked in a 10-inch or larger skillet. Thickness and burner heat change the timing, so have a thermometer ready and check each breast separately.

Cook the Chicken

  1. Pat two boneless, skinless chicken breasts dry with paper towels. Season both sides with salt and pepper.
  2. Heat 2 tablespoons canola oil in a 10-inch or larger skillet over medium-high heat until shimmering, about 3 minutes.
  3. Add the chicken and leave it undisturbed for 5 to 7 minutes. The underside should turn golden and release from the pan. If it resists when you try to turn it, give it another minute.
  4. Turn the breasts, lower the heat to medium, and add 1 tablespoon unsalted butter or ghee. Cook 5 to 7 minutes more. Check the thickest part of each breast with an instant-read thermometer. For a thin breast, insert the probe from the side so its sensing area reaches the center. Cook to 165°F.
  5. Transfer the chicken to a clean plate and rest it for 3 minutes before slicing.

Browning and Doneness Cues

A deep golden underside and an easy release tell you when to turn the chicken. At the finish, check for 165°F at the thickest point. For thin breasts, slide the thermometer in from the side so the sensing area reaches the center.

Quick Fixes and Safe Handling

  • Chicken sticks to the pan: Let it cook until the crust forms and the breast releases naturally before turning.
  • One breast is thicker: Check each piece on its own. If the center is below 165°F, return it to the pan and check again after a minute.
  • For juicy slices: Check near the end of the 5-to-7-minute range, stop at 165°F, and rest the chicken for 3 minutes.
  • Clean up after raw chicken: Wash hands, knife, board, and counter with hot, soapy water. Keep raw juices away from ready-to-eat food and use a clean plate for the cooked chicken. Skip rinsing raw chicken; splashes can spread bacteria.

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