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Fast Chicken Breast Recipe
Michelle Carter

The Perfect Simple & Fast Chicken Breast Recipe

Juicy, golden‑browned chicken breasts in under 20 minutes with just a few pantry staples. A foolproof method that delivers tender, flavorful results every time.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (6–8 oz each)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt (or ½ teaspoon fine sea salt)
  • ½ teaspoon black pepper, freshly ground
  • Optional: garlic powder, onion powder, paprika, dried herbs

Equipment

  • Large skillet stainless steel or cast iron preferred
  • Meat mallet or rolling pin for pounding
  • Instant-Read Thermometer essential for perfect doneness
  • Tongs

Method
 

  1. Remove chicken from refrigerator 15–20 minutes before cooking. Pat dry thoroughly with paper towels.
  2. Place chicken between two sheets of plastic wrap or parchment. Gently pound the thicker end to an even ½‑ to ¾‑inch thickness using a meat mallet, rolling pin, or heavy skillet.
  3. Season both sides of each breast with salt, pepper, and any optional seasonings.
  4. Heat a large skillet over medium‑high heat. Add olive oil and heat until shimmering.
  5. Place chicken in skillet in a single layer (cook in batches if needed). Cook undisturbed for 5–6 minutes until golden brown.
  6. Flip chicken and cook for another 4–6 minutes, until an instant‑read thermometer inserted into the thickest part reads 165°F (74°C).
  7. Transfer chicken to a cutting board, tent loosely with foil, and let rest for 5 minutes before slicing or serving.

Notes

For the best results, pat chicken completely dry before seasoning and pound to an even thickness for uniform cooking. Always let the chicken rest for 5 minutes after cooking to retain juices. An instant‑read thermometer is the most reliable way to ensure doneness at 165°F.