Tender Melt-In-Your-Mouth Chicken Breast Recipe (Print Version)

Learn to make the most tender Melt-In-Your-Mouth Chicken Breast. This simple recipe brings juicy flavor and comfort to your dinner table.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check broth)

# Ingredients:

→ Main Players

01 - 2 boneless, skinless chicken breasts (about 1.5 lbs total)
02 - 4 tbsp unsalted butter, divided
03 - 1 cup low sodium chicken broth

→ Flavor Builders

04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1 tsp dried Italian seasoning
07 - 1/2 tsp smoked paprika
08 - Salt to taste
09 - Freshly ground black pepper to taste

→ Finishing Touches

10 - 2 tbsp fresh parsley, chopped

→ Optional Kicks

11 - Lemon wedges, for serving

# Instructions:

01 - First things first, get those chicken breasts ready. Pat them really, really dry with paper towels. This is a step I used to skip, and trust me, it makes a huge difference in getting that lovely sear. If they're super thick, gently pound them to an even 1-inch thickness. This ensures your Melt-In-Your-Mouth Chicken Breast cooks evenly, so you don't end up with dry edges and raw middles. Season both sides generously with salt, pepper, garlic powder, onion powder, Italian seasoning, and smoked paprika. Don't be shy with the seasoning; it’s where the flavor starts!
02 - Heat a large oven-safe skillet (cast iron is my favorite for this, honestly) over medium-high heat. Add half of the butter and let it melt until it’s sizzling slightly. Place the seasoned chicken breasts in the hot skillet, making sure not to overcrowd the pan. You want a nice, golden-brown crust, so let them sear for about 3-4 minutes per side. This step is crucial for flavor and texture – it locks in those juices and builds that incredible base for your chicken. I once tried to rush this and the chicken looked sad, not golden!
03 - Once both sides are beautifully seared, carefully remove the chicken from the skillet and set aside. Reduce the heat to medium. Add the remaining butter to the skillet and let it melt, scraping up any delicious browned bits from the bottom of the pan – that's pure flavor right there! Pour in the chicken broth. Bring it to a gentle simmer, letting it cook for about 1-2 minutes, just enough to slightly reduce and combine with those skillet drippings. Oh, the smell at this point is just divine, a true kitchen moment!
04 - Carefully place the seared chicken breasts back into the skillet, nestled in that simmering broth. Make sure they’re sitting comfortably, submerged just a little in the liquid. This is where the magic really happens for that tender texture. I sometimes forget to arrange them nicely, and then they don't cook as evenly, so take a moment here. This step ensures they stay incredibly moist as they finish cooking.
05 - Transfer the skillet to your preheated oven. Bake for 15-20 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C). Cooking times can vary, so a meat thermometer is your best friend here. Don't overcook it, hon! That's the secret to keeping it juicy and tender. This is where you really achieve that Melt-In-Your-Mouth Chicken Breast texture we're aiming for. The kitchen will smell absolutely incredible, trust me.
06 - Once cooked, remove the skillet from the oven. Transfer the chicken breasts to a cutting board and tent them loosely with foil. Let them rest for 5-10 minutes. This resting period is non-negotiable; it allows the juices to redistribute, ensuring every bite is succulent. Slice against the grain, if you like, or serve whole. Garnish generously with fresh chopped parsley and a squeeze of fresh lemon juice, if you're feeling fancy. The final chicken should look golden, smell amazing, and practically fall apart.

# Notes:

01 - Always pat your chicken dry before searing; it's a game-changer for a good crust.
02 - Store leftovers in an airtight container for 3-4 days; reheat gently with a splash of broth.
03 - No chicken broth? Vegetable broth works, but the flavor will be slightly different.
04 - Serve with creamy mashed potatoes to soak up all that delicious pan sauce!

# Equipment Needed:

01 - Large oven-safe skillet (e.g.
02 - cast iron)
03 - Meat thermometer
04 - Cutting board

# Nutrition (Per Serving):

Calories: 350
Total Fat: 20g
Total Carbohydrate: 3g
Protein: 38g

Back