Looking for easy chicken recipes? It doesn’t get easier than this! This is my go-to way of preparing boneless skinless chicken breasts. The chicken gets pounded just until they’re even in thickness then seasoned with a mix of garlic powder, onion powder, salt, black pepper and paprika. The key is seasoning them well and allowing them to rest after cooking, so the juices stay inside the chicken.
This is a perfect meal prep recipe so you can have protein on hand all week. It’s a great base for almost any recipe that calls for cooked boneless skinless chicken because the seasoning is versatile enough to blend with whatever recipe you’re making. I’ll often use this chicken in Mexican dishes like my Cheesy Chicken Enchiladas or Southwest Chicken Chimichangas.
If you’re looking for more easy chicken recipes, you’ll want to check out my white chicken chili and also chicken and noodles!
Tips for the Best Skillet Chicken Breasts
- Get chicken out of the fridge 30 minutes before you start cooking it. Fresh out of the fridge cold chicken takes longer to cook.
- Use all of the prepared seasoning to coat the chicken. It’s not too much.
- Pound the chicken just until it’s even in thickness. This isn’t a thinly pounded recipe like my chicken parmesan. You want the breasts to still have some thickness to them.
- Don’t touch the chicken once it’s in the skillet. Don’t worry, it won’t stick if you’re using a good pan. I use caraway pots and pans for this reason.
- Use a splatter shield to cut back on the mess.
- Let the chicken rest after cooking so the juices work their way back into the meat. If you cut too soon the juices just run all over the plate and out of the chicken.
Easy Skillet Chicken
Ingredients
- 4-5 boneless skinless chicken breasts
Seasoning
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp salt
- 1 tsp pepper
- 1 tsp paprika
Instructions
- Trim and pound boneless skinless chicken breasts to even thickness. Pat dry with paper towels.
- Mix all the seasonings together in a bowl and liberally coat both sides of the chicken breasts.
- Preheat a pan just a hari under medium heat for 5 minutes. Add olive oil and once it glides, add the chicken.
- Add chicken in batches based on the size of your pan. Cook for 8 minutes per side. Don't touch until it's time to flip.
- Let rest for 5-10 minutes. Serve warm.