This Sautéed Chicken Breast is so easy to whip up on the stovetop. It tastes great served by itself or serve it over a salad, on a bun with some cheese, or in this chicken salad with croissants. This pan fried chicken breast is super versatile and only takes 15 minutes to make!
I am a big fan of this recipe because it is so simple to make and it goes good with everything. It's great to make on Sundays for meal prep and cut it into small pieces to throw on salads or use for buffalo quesadillas during the week.
Why You'll Love This Recipe:
Quick and Easy with Minimal Ingredients. It's so easy with seasoning you probably already have in the pantry. Plus, only 15 minutes to make this sautéed chicken.
Versatile. This chicken breast pairs with lots of different dishes, from salads to pastas, sandwiches, quesadillas and more.
Healthy. Chicken is healthy and full of protein, which will keep you full longer, so fuel up.
Use for Meal Prep. This recipe is great for meal prep on Sunday so you can whip up easy meals throughout the week. If it's ready and in the fridge, it's more likely you will eat healthier.
Chicken Breast- The main character of this dish. I am super picky when it comes to chicken and I absolutely love the Smart Chicken brand. It honestly tastes so much better than other chicken breast because it is air chilled chicken, and I really suggest trying it if you have the chance to. It is always very clean and trimmed, so I barely have to trim off anything.
Olive Oil- An Oil known for it's healthy fats and anti-inflammatory properties. With a burning point of up to 400 degrees, olive oil is a great choice for sautéing chicken.
Garlic Salt, Oregano, Thyme, Onion Powder, and Salt and Pepper- An easy combination of common spices that give this chicken a nice exterior flavor profile.
*Full recipe ingredients and quantities in recipe card below.
Substitutions and Variations:
If you want a Mexican spice flavor instead, try my Chicken Taco Seasoning recipe!
How to Make Sautéed Chicken Breast on the Stovetop:
Step 1: Combine the garlic salt, oregano, thyme, onion powder and salt and pepper into a bowl and stir to incorporate.
Step 2: Slice each chicken breast in half lengthwise so you are left with four chicken breasts that are fairly similar in thickness. Pat dry. Sprinkle the seasoning over the front and back of the chicken breast.
Step 3: Heat a large skillet to medium heat and add in the olive oil. Once the oil starts to heat up and spread across the pan, add in the chicken.
Step 4: Cook for 4 to 5 minutes. Then flip to the other side and cook for another 4 minutes until fully cooked. The internal temperature should reach 165 degrees when stuck into the center of the thickest portion. If you don't have one, look for the juices to run clear and no pink inside.
Step 5: Remove to a plate and allow it to rest for about 5 minutes before serving. Then, serve and enjoy!
Make sure the chicken breasts are sliced pretty evenly so they cook through around the same time.
If you get really nervous about chicken being cooked, consider investing in an instant read thermometer. It really changed my whole cooking game. There is one linked in the recipe card below if you are interested.
Slice the chicken breast in half length wise into two chicken breasts so that they are closer in thickness. Next, make sure not to cook chicken breast past 165 degrees. I have an instant read thermometer that helps me with this and it makes a world of difference.
Chicken needs oil to sauté or it will dry out quickly. I use between 1-2 tablespoons of olive oil in the pan. Olive oil has a high burning point and is great for sautéing chicken.
Absolutely! Baking, grilling or sautéing chicken is the healthiest way to eat it. Choose an oil like olive oil versus vegetable oil or canola oil. An article from Healthline.com titled, Are Vegetable and Seed Oils Bad for You, discusses that vegetable oils and seed oils are being linked to inflammation in the body. Olive Oil has anti-inflammatory properties.
If you have leftovers, I love chopping the chicken breast into pieces and using it to top salads for lunch or using it in wraps.
Store the chicken in a sealed container in the fridge and eat within 3 days.
More Healthy Dinner Recipes to Try:
If you tried this Sautéed Chicken Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!