Go Back
+ servings
a chicken breast in a skillet after cooking

Skillet Chicken Breasts with Old Bay

Tender and juicy skillet chicken breasts are easy to make and fill in as a fast and delicious dinner or lunch.
Course Main Course
Cuisine American
Prep Time 8 minutes
Cook Time 18 minutes
Total Time 26 minutes
Servings 4
Calories 343kcal
Author Rachel Ballard


  • 1.5 pounds boneless, skinless chicken breasts about 2 medium chicken breasts
  • 2 tablespoons Old Bay Seasoning
  • 1 teaspoon sea salt
  • 2 tablespoons butter grass fed if possible
  • 3 tablespoons avocado oil lard, beef tallow, or duck fat substitutes


  • Working with one chicken breast at a time, cut each one in half horizontally into two thinner breasts.
  • If you have one very thick end, use a skillet or heavy meat mallet to pound the breast meat to an even thickness.
  • Sprinkle the Old Bay and salt on both sides of the chicken and rub the seasonings in with your hands. Set aside.
  • In a 10-inch heavy skillet (I use cast iron) add the butter and oil and heat over medium until the butter melts but doesn't smoke. About 4 minutes or so.
  • Add the chicken breasts to the skillet. They should sizzle immediately.
  • Cook on the first side until nicely golden; about 6 minutes. Flip and cook on the second side 6 minutes more. Reduce heat to medium low and cook chicken, turning it one more time until it reaches an internal temperature of 165, about 5 to 6 minutes more until evenly golden brown.
  • Transfer to a cutting board and let the chicken breasts rest 5 to 8 minutes to redistribute the juices. Slice and serve warm.


Serving: 1breast | Calories: 343kcal | Carbohydrates: 1g | Protein: 36g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 824mg | Potassium: 645mg | Fiber: 1g | Sugar: 1g | Vitamin A: 279IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg