Quick and easy instructions for cooking perfectly juicy and tender chicken breasts for salads and sandwiches.
Boneless skinless chicken breasts are a great cut of meat. They’re lean, healthy, versatile, but they can be surprisingly tricky to cook.
If you’ve ever struggled with cooking chicken breasts on the stove, maybe your chicken always comes out dry or the outside burns before the inside is cooked through, friend, this is the recipe for you.
Cooking the perfect chicken breasts on the stove is actually really, really simple.
You just need the right tools and the right method, and your chicken will come out juicy, moist, and perfectly cooked every single time.
Tools & Ingredients
- Meat mallet: The secret to perfectly cooked chicken breasts is to pound them to an even thickness before cooking. You can use a rolling pin, or even an empty wine bottle to do this, but a meat mallet will work best.
- Instant-read thermometer: Using an instant-read thermometer takes all the guesswork out of cooking meat so you can pull your chicken from the stove at exactly the right moment. You can cook chicken without one, but if you cook meat regularly, go buy a thermometer. It will change your life!
- Cling wrap or gallon plastic bag: Pounding chicken to an even thickness can be messy work, so you want to cover the chicken with either plastic wrap or enclose it in a plastic bag (with a small bit left open at the top for air to escape) before starting.
- Boneless skinless chicken breasts: Chicken breast sizes vary wildly, so don’t be alarmed if your chicken seems to be taking longer to cook than expected. You’re probably just working with a larger piece of meat.
- Spices: You’ll be surprised at how good this chicken is flavored with just salt and pepper, but you can get creative with the spices to add extra flavor. Italian seasoning and taco seasoning both work well.
How to Cook Moist Chicken Breasts for Salads and Sandwiches
1. Start with completely defrosted chicken breasts. (Have frozen meat you need to defrost quickly? Read this.) Never try to cook half-frozen breasts on the stove.
They won’t cook evenly all the way through, and that’s how you end up with raw insides and over-cooked outsides. Plus, if your meat is still frozen, it’s going to make the next step nearly impossible…
2. Pound your chicken breasts to an even thickness. This is the secret to tender, moist chicken breasts! Meat that is all the same thickness is all going to cook at the same rate, so you aren’t going to get parts that are over-cooked and dried out.
Place your chicken breast smooth-side up between two layers of plastic wrap or in a large disposable plastic bag (my preferred method) and go to town. Start with the thickest part of the meat and strike it, working outward until the breast is the same thickness all over.
3. Marinate or season your chicken breast before it goes on the heat. If you’re marinating, now’s the time for it. If the chicken is not being marinated, at the very least, salt and pepper that thing before putting it on the heat.
Even better, get creative and sprinkle on some of your favorite spices. Is it going in a Mexican salad? Use some taco seasoning. An Italian sandwich? A little basil and oregano would be perfection.
4. Start with a hot pan over medium-high heat. Spray with cooking spray and add your chicken to the pan. You should hear a sizzle when it hits the heat. Cook your chicken until it is nice and brown on the first side, 5-8 minutes, and then flip. Continue to cook until done, flipping again if necessary.
If at any time your chicken starts to brown too much, turn down the heat a bit and let it cook at a lower temperature.
5. Use a meat thermometer. As soon as an instant-read thermometer inserted into the middle of your chicken says 165 degrees, pull it. It’s done! Set on a plate, tent with foil and let sit for at least five minutes before cutting.
6. (Optional) Deglaze the pan with a couple tablespoons of white wine or chicken broth (or water, if neither is handy). Return the pan to heat, add liquid and scrape the black bits and juices off the pan. Pour back over the chicken breast while it rests.
7. Slice and enjoy that perfectly cooked chicken breast on a salad or in a sandwich! Chicken will keep in the refrigerator for 3 to 4 days or can be frozen in individual portions (read below for freezing instructions).
FAQ
Does this work with boneless skinless chicken thighs?
Yes! This method works well with boneless skinless chicken thighs, but with thighs you don’t need to pound them thin first since they’re already pretty thin to begin with.
Just season the thighs with salt and pepper and cook them according to the recipe instructions. They’ll require a significantly shorter cooking time, usually 3 to 6 minutes per side, so keep a close eye on them to make sure they’re not overcooking.
Will this work with chicken fillets/chicken cutlets?
Yes. This will work with any boneless chicken breasts. If your fillets/cutlets are already an even thickness all the way through, you can just skip the pounding part of the recipe and start cooking them.
Can I freeze cooked chicken for later?
Yes. Chicken will keep in the freezer, in an airtight container or freezer bag for up to about 3 months.
To eat, defrost in the refrigerator. You can also defrost the chicken by putting it in the microwave for 1-2 minutes, sprinkled with about a teaspoon of water.
Can I make this ahead of time?
Absolutely. Cook the chicken for your salad today and you can store it in an airtight container (with the pan drippings if you deglazed the pan) in the fridge for 3 to 4 days.
What To Make With Cooked Chicken
Here are a few of my favorite recipes made with chicken cooked using this method:
- Pesto Chicken Sandwich on Sourdough
- Asian Chicken Salad
- Garlic Chicken Cobb Salad
- Fettuccine Alfredo for One
More Chicken Tutorials
- Roasted Chicken Guide
- How to Cook Chicken Shredded Chicken
- How to Cook Chicken Breasts
- How to Make Chicken Stock
How to Cook Perfect Chicken Breasts for Salads and Sandwiches
Ingredients
- Boneless skinless chicken breasts
- Salt
- Pepper
- Seasonings or marinade of choice
Instructions
- Start with completely defrosted chicken breasts.
- Pound your chicken breasts to an even thickness by placing your chicken breast smooth-side up between two layers of plastic wrap or in a large disposable plastic bag (my preferred method) and go to town. Start with the thickest part of the meat and strike it, working outward until the breast is the same thickness all over.
- Marinate or sprinkle both sides of your chicken with salt, pepper, and your preferred spices before it goes on the heat.
- Heat pan over medium to medium-high heat, grease with cooking spray or a drizzle of oil, and add your chicken to the pan. Cook for 5-8 minutes per side. Turn heat down if chicken begins to burn.
- Use a meat thermometer to check the temperature of your meat. Pull the chicken breast when it reaches 165 degrees and allow to rest for at least 5 minutes.
- Deglaze the pan with 2 tablespoons of white wine, chicken broth, or water and pour back over chicken.
- Slice and enjoy!
Notes
This post contains affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Ivette says
Thank you so much for this recipe!! My husband, daughter and I love it!!! I used to cook my chicken differently but now this is my go to for pasta dishes!!
Tracy says
Thanks, Ivette! I’m so glad you and the family enjoyed it!
Darlene says
I would like to slice the breast for sandwiches. Will pounding them make them to thin for slicing?
Tracy says
Not at all! It’s actually perfect for slicing. If you want to see an example of a sliced chicken sandwich I made using this method, check out this Pesto Chicken Sandwich: https://bakingmischief.com/2016/04/18/pesto-chicken-sandwich-on-sourdough/
Pallavi says
Thanks so much for this wonderful (and simple!) recipe. The chicken turned out flavourful and succulent – I used it as a filling for soft wheat wraps, combined with parsley-garlic yogurt dip. 🙂
Tracy says
That sounds like a perfect way to use chicken breast, and I’m so glad this method worked out for you! Thanks for taking the time to let me know!
Keith says
I’ve always been afraid to make chicken breasts. Thought it was too hard to keep them from drying out. This method was perfect. I used all-purpose Greek seasoning on both sides and it came out great!
Tracy says
Greek seasoning sounds perfect! So glad the recipe worked out for you, Keith!
sheila says
I’m excited to try this – I wanted to have chicken stored in the freezer to use for salads or maybe quesadillas, and I have tried making shredded chicken in the slow cooker but it turns out pretty bland. Usually when I try cooking chicken on the stove it turns out badly but I am looking forward to trying out your method! What suggestions do you have for spices/marinades to make a versatile but flavorful chicken? Thanks!!
Tracy says
Hi Sheila, I hope you enjoy it! As for recommendations, if you’re getting bland chicken, my number one suggestion is to make sure you are salting it WELL. Chicken should be delicious on it’s own with just a (heavy) sprinkle of salt and a bit of pepper. I also enjoy sprinkling it with taco seasoning or Italian seasoning before cooking, and cheap store-bought Italian dressing is also a really convenient and delicious marinade.
Sarah says
I always found it difficult to not dry out my chicken, this recipe helped out alot! Instead of a pan i chucked it on the bbq, turned out amazing. Thanks 🙂
Tracy says
Mmmm. That sounds so good! Glad this post was helpful, Sarah!
Suzanne says
Thank you for the idea! When I’ve made made chicken schnitzel I’ve pounded the chicken and it tasted delightful. Didn’t think to do this with chicken used for salads. So excited! Can stop buying prepared salads and make my own!
Tracy says
You’re welcome!
Valerie says
I’ve actually boiled water destroyed a pot. I tried this recipe and everyone loooooved it. My sis-n-law even asked how I did it! So…thank you, thank you, THANK YOU.
Tracy says
Ahahaha, that’s an impressive way to destroy a pot!! I’m soooooo happy you all enjoyed the recipe!!
Anonymous says
I am forever grateful that you created this recipe! This was my first time pan seating a chicken breast, and it exceeded my expectations! I made it with salt and pepper and onion and garlic powder, and it was AMAZING! Thank you so much! It was a great filling for my wrap!
Tracy says
Yay! I’m so glad it worked out for you!!
Deanna says
I am very excited about this technique! But I’d like to know if you have a suggestion for cooking 20 breasts at a time. I will be making enough chicken salad for 20+ guests, and I want it to be spectacular! I can only imagine how long it will take me to pound out 20 breasts and then cook 1 or 2 in each pan at a time. Any suggestions on making this less time consuming? Thank you!
Tracy says
Thanks, Deanna! That’s a tough one! I never cook in that quantity, but, if you wanted to invest in a couple of large, cheap griddles, you could probably cook 5 per griddle at a time. You’d still have to pound them all out, but that really doesn’t take too long, especially if you cover a row of them in plastic wrap and do a bunch of them one right after the other. However you end up cooking them, good luck with it!
Deanna says
Thank you! I had the dinner party already, and cooked several breasts and thighs at a time. I had sprinkled them with S & P, onion powder and garlic powder before cooking. While I was cooking them for chicken salad, my daughter and her husband wanted to try some separately. They RAVED about the taste and texture! Thank you so much for posting this method! I will be using it every time!
Tracy says
I’m SO happy to hear they worked out for you! Thanks for letting me know how they turned out!
Elizabeth says
I never comment on anything but I have to say – this really changed my life. As a chicken caesar salad lover, I just toughed through chewy, dry chicken but now I don’t have to. My 3 & 5 year old even ate some plain! WOW! Then I saw the post about cutting romaine heads. Wow again. You’ve helped take what normally takes me 45 minutes between the chicken (worrying I was under cooking it) and lettuce down to 20. And oh man does it taste good with just salt, pepper, garlic salt and onion powder. Mad at myself for not finding both posts sooner.
THANK YOU!
Elizabeth
Tracy says
Elizabeth!! You made my day with this comment! Thanks for taking the time to leave it! So glad you found the posts helpful. 🙂
Gretchen says
Just re-read your ridiculously fool-proof way to cook moist, boneless chicken breasts for salads and sandwiches. After too many years of chewing overdone chicken-leather, am looking forward to a sumptuous summer salad off edible chicken on a bed of fresh greens, garnished with crumbled goat cheese, fresh raspberries and walnuts. Am also enchanted with the idea of being able to cook more than one breast, and freezing it for future use. Thank you so much for solving one of life’s little mysteries. Best wishes for your future endeavors. Please – keep us posted with more quick and easy innovative ways to cook.
Tracy says
Thanks, Gretchen! You’re making my mouth my mouth water with that salad description! 😉
Anthea says
This post has quite possibly changed my life 🙂
Best way to cook chicken breasts without a doubt. thank you
Tracy says
Delighted to hear, Anthea!!
Megan says
That is the first time I was ever able to make boneless, white chicken moist!!! My 14 year old could not get enough. Thank you sooo much!!!!
Tracy says
Yay! I’m so glad it worked out for you. Thanks for taking the time to let me know!
Jerri says
I tried this a my whole family loved it! This is the first chicken I could get my son (who is 9) to eat besides chicken nuggets!!! This recipe has been a life saver! Thanks so much!
Jerri says
*and
Tracy says
That makes me SO happy to hear! I’m so glad everyone enjoyed it. Thanks for letting me know!
Summer says
Looks really nice! Great method ♥
summerdaisy.net
Tracy says
Thank you, Summer!
Barbaraporter says
I,m making a fruited chicken salad…any suggestions beside fruit?
Tracy says
Take a look at this recipe: https://bakingmischief.com/2016/01/11/simply-delicious-asian-chicken-salad/ It’s my favorite chicken salad with fruit, and the chicken is cooked using this method. Hope that helps!
Dyan says
This was a great way to get a moist and flavorful chicken breast for chicken salad – or for a tasty sandwich (which I’ll do next time)! I followed your steps. I used a cast iron skillet which worked great; I seasoned v marinated. I’ll definitely use this method again. Easy. Using the juices at the end added extra flavor, too. Thanks