Recipes For Chicken Breast Pan Fried

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What Kind Of Skillet To Use

Easy Pan-Fried Chicken Breasts | Juicy & Delicous!

I recommend using a good quality stainless steel pan, such as this 12 inch pan that comes with a lid. Or, you can also pan sear chicken in a large cast iron skillet, such as this 12 inch cast iron pan.

Both hold heat incredibly well and are easy to cook with. I cooked most of the recipes on this site with one of these two skillets.

Hungry for more chicken recipes?

Add Stock And Wine And Scrape

As soon as your shallots and garlic hit that sweet spot, hit the whole pan with the stock/wine/gelatin mixture you set aside earlier. While it’s true that for pot roasts, braises, and other high-volume projects you should reduce your wine before adding other liquids, for a quick and easy pan sauce like this, you end up reducing the liquid so much anyway that a bit of excess alcohol isn’t going to hurt anything. Just go ahead and add it all at once.

Scrape up any browned bits with a wooden spoon, incorporating them into the liquid.

A Quick & Easy Chicken Dinner Idea

Chicken is the most versatile protein. Youve got 5 minutes to convince me otherwise.

Just kidding. You cant. I know Im right. You can do anything, ANYTHING, with chicken.

This is one of my favorite chicken recipes because its so quick, easy, and versatile. Pan fried chicken breasts are perfectly seared, juicy, and delicious. You can serve them with anything, and I mean anything. You can use them in any meal and you can even use the leftovers cold with big entree salads and wraps. And, they are perfect for meal prepping!

If you dont already pan fry chicken breasts on the reg, you need to get this technique locked down now. Trust me, its going to come in handy.

Not a saucy chicken fan? Grab this very popular recipe for Stove Top Chicken Breasts.

Also Check: Chicken Breast Stove Top Recipes

Pan Fried Chicken Breast

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A juicy and lightly crispy chicken breast with seasonings makes this a delicious meal or topping on salads or your favorite pasta.

Why not make your own Chicken Seasoning for this recipe? Or try using this recipe to make this delicious Chicken Alfredo recipe?

Use A Small Sifter Or A Strainer

Simple Fried Chicken Breast Cutlets Recipe

When adding flour to the pan, always use a small sifter or this stainless steel strainer to prevent clumps. Make sure that the pan has some type of fat in it, such as oil or butter and then proceed to sift the flour into the pan very slowly and at the same time stir the flour in the the fat with a wooden spoon.

I only once had a problem with flour clumping and it was when I added it all at once and without sifting. If the sauce appears to be too thin, I bring my sifter back in and add about half a tablespoon of flour to thicken it up again. Always works!

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Tips For Juicy Chicken Breasts

If you want pan fried chicken breasts with the most flavor, follow these simple tips:

  • Be sure to pound your chicken breasts to an even thickness. This will make them cook evenly and make them more tender.
  • For extra flavor, pan fry your chicken breasts in a seasoned cast iron skillet.
  • Do not, I repeat, do not touch that chicken until its time to flip. When I said undisturbed, I meant it! But, seriously, this will allow the chicken to char nicely and become crispy.
  • For the sauce, you can use either white wine or chicken broth. If you choose chicken broth, make sure its low sodium. If you choose white wine, make sure its dry.

Do You Need To Brown The Butter For This Recipe

Browning the butter is both the most tricky part of this dish and the part that adds the most calories. While the brown butter does add a richness to the chicken that really kicks the dish up a notch, it is by no means a requirement.

Brown butter takes careful hands to get right. Look away for even a minute, and your brown butter can burn, leaving you with a messy pan and a charred oily liquid that you would not want to drizzle on your chicken.

The butter also adds a lot of calories to what would otherwise be a low-calorie and high-protein dish. If you are using this pan fried chicken recipe to make a low-energy weeknight meal while also watching your calories, you can easily skip the brown butter step and still have a succulent and delicious piece of chicken that will not disappoint.

On the other hand, if you are pan frying your chicken as part of a large meal, for example, with creamy pasta, the extra step of adding the brown butter is worth the extra effort.

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Faqs And Tips For Making The Best Chicken Breast

What is the best way to cook chicken breast?

I think the best method for cooking chicken breast is pan-searing. It forms a nice, golden brown crust on the chicken and, if you do it properly, the chicken turns out flavorful and juicy.

How long does it take to cook chicken in a frying pan?

Boneless, skinless chicken breast should take 8 10 minutes in a frying pan over medium-high heat. This can vary depending on the thickness of the chicken and the temperature of the stove.

How do you know when chicken is done?

Chicken breast should be cooked to 165F and the centers should no longer be pink. The best way to tell is with a meat thermometer, but you can

Pan Fried Chicken Breasts Recipe

I Just Found The Best Way to Cook Chicken Breast

Pan fried chicken breasts recipe! These fried boneless skinless chicken breasts are crispy, healthy, flavorful, juicy, tender, and delicious. Quick to make taking less than 20 minutes to pan fry in a skillet, you can serve with potatoes, vegetables or any side of choice.

Let me show you how to fry chicken breast in quick steps.

Chicken breasts are so versatile and can be served with anything from potatoes, to grains, vegetables, sauces, and more. They can also be used for quick meals such as sandwiches, wraps, and salads.

Pan frying chicken is one of the healthiest and quickest methods of cooking chicken and this boneless chicken breasts recipe is quick, easy, and simple that’s why it’s one of my go-to when I need to rustle up a quick meal.

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Chicken Breast Cook Time:

On medium-high heat, your chicken breasts will likely need about 5-7 minutes per side.

The most important thing is to keep an eye on them, because the type of heat, the type of pan, and the thickness of the chicken can all make a difference in the cook time. And since they cook quickly, you dont want to leave them on the stove top and walk away, but this is a great time to prep a salad or some veggies.

Tips To Get A Golden Crispy Sear On Chicken Skin

  • Starting with dry chicken is the first step to crispy chicken skin, so always pat chicken dry with paper towels.
  • Use a cast iron skillet. Cast-iron skillets hold and distribute heat well for a more consistent sear all over the surface of the chicken.
  • Heat skillet over mid-high heat for 5-10 minutes before adding oil.
  • Use a cooking oil with a high smoke point. I recommend using ghee but another high smoke point oil, such as canola oil, works great too. Avoid using olive oil or butter as it will burn quickly and could affect the flavor.
  • Don’t move the chicken around in the pan! This is very important! Let the chicken sear without moving. Moving it around in the pan will cause the skin to stick to the bottom of the pan leaving your chicken naked and sad. When the chicken is nicely seared, the skin will release easily for flipping. If the skin tries to stick, continue to sear until the skin releases. You may need to turn up the heat just a bit.
  • Be sure to use an oven mitt when working with cast iron. The entire pan, including the handle, will get screaming hot!

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How To Cook Cast Iron Chicken Breasts

juicy chicken

  • Season chicken breasts – Combine 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder. Carefully lift skin from chicken breasts and sprinkle half the seasoning mixture onto each breast under the skin. This will get the seasoning directly on the chicken meat. Gently put the skin back in place.
  • Sear chicken breasts – Heat a 10″ oven safe cast iron skillet over medium-high heat and add 1 tablespoon ghee. Place the chicken breasts in the skillet with the skin side down and sear 3-4 minutes without moving. When chicken breasts are seared nicely, use tongs to flip them over.NOTE: The chicken skin will release easily for turning when it’s seared. If the skin is sticking, let it continue to sear a bit longer until it releases from the pan
  • Roast chicken in oven – Place skillet in preheated oven and cook for 25-30 minutes or until internal temperature reaches162°F. Use an instant read thermometer to check the temperature in the thickest part of the chicken without touching bone. A meat thermometer is an essential tool for your kitchen.
  • Rest – When the chicken breasts are cooked through, remove the skillet from the oven and allow the chicken to rest for 10 minutes. Be very careful handling the skillet. It is HOT! I always place an oven mitt on the handle to remind me not to grab it.
  • Baked Breaded Chicken Breast

    These pan

    These can be baked in the oven as well. But, make sure to keep a close eye as overbaking can cause them to be very dry inside.

    • Prepare the chicken and coat them in breadcrumbs as above.
    • Then, lay the chicken on a baking sheet lined with aluminum foil or parchment paper.
    • Give them a generous spray with cooking spray on both sides.
    • Bake in a preheated oven at 190C/375F / Gas Mark 5 for 10 to 15 minutes or until golden brown. Turning once in between if necessary.

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    Pan Fried Chicken Breast Ingredients

    This easy pan seared chicken recipe is made with just a few basic ingredients and some pantry staples:

    • Chicken breast Any kind of boneless skinless chicken breast will work, but I prefer this brand thats free-range and delivered to your door.
    • Olive oil Ideal for searing and high heat cooking.
    • Butter We use this to make the pan sauce. Use unsalted.
    • Aromatics A combination of minced garlic and shallots is best for maximum flavor.
    • White cooking wine Or a drinking wine is fine too if thats what you have.
    • Chicken broth I recommend using low-sodium, you can always add more salt to taste.
    • Fresh herbs I used parsley and thyme, but feel free to use others you like.

    Slow Cooker Lemon Chicken

    If you like great boneless chicken breast dinner ideas, this slow cooker recipe is a keeper. Cooking tender, juicy chicken breasts has never been so easy.

    The Italian dressing mix in the flour and lemon in the chicken broth bring zest to life in this recipe for a tangy, tender taste.

    Once the chicken is coated and lightly browned, just place it in the slow cooker to take on the flavors of the broth.

    It really is as simple as that. Once the chicken is in the slow cooker you have 3 hours to roam around and get a few more things off your to-do list. Make an amazing, appetizing dinner. Tick!

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    Tips And Frequently Asked Questions

    • To slice a chicken breast horizontally: This is easier done when the meat is partially frozen. To slice, place the chicken breast on a cutting board. Place one hand firmly on the top of the chicken breast while slicing lengthwise through the chicken with the other hand, keeping the knife parallel to the cutting board.
    • Is it better to fry chicken in oil or shortening? We prefer using oil for frying, but make sure its a high heat oil like canola, vegetable, avocado or grapeseed oil. We dont recommend using extra virgin olive oil as it has a low smoke point.
    • How long do you pan fry chicken breast pieces? Since these chicken breast cutlets are thinner pieces they dont take long to cook, especially since they get pan-fried at a high temperature. We go about 4 minutes on the first side and then about 3 more minutes after flipping. The Panko breadcrumbs should turn a toasty golden brown color.
    • How do you keep chicken cutlets moist? The sour cream and breadcrumb coating along with cooking each cutlet at a high temperature will help maintain moisture in the chicken and prevent it from drying out. Also, make sure you dont over-cook the chicken.

    No boring chicken breast here! Crispy and tender with a savory, crunchy coating, this pan fried chicken breast cutlet recipe is a keeper. Serve them as a delicious starter or main course with a fresh salad or pan fried potatoes on the side.

    Why Pan Seared Chicken Breast

    Pan Roasted Chicken Breast in 15 min with Rosemary Butter Sauce | Christine Cushing

    Yes, we know there are countless ways to make chicken breastbaked chicken, grilled chicken, Instant Pot chicken, Sous Vide chicken, air fryer chicken, so why pan seared chicken?

  • Fast: In less than half an hour you can have a beautiful dinner whipped up that the whole family will adore.
  • Easy Ingredients: All you really need for this recipe is chicken breast, spices, and butter/olive oil.
  • Versatile: serve it on pasta, with veggies, in a casserole, or on top of rice. This method of cooking makes chicken so versatile!
  • Flavorful: you are absolutely going to live the chicken seasoning we used on this pan fried chicken.
  • Read Also: Boneless Skinless Chicken Thighs Baking

    How To Cook Chicken Breasts

    Say goodbye to flavorless, dry chicken breasts and hello to mouthwatering, succulent juicy chicken. Its easy to do at home. Heres what we consider to be the best way to cook chicken breasts:

    Pound the chicken breasts into one thickness Im sure youve noticed that chicken breasts are thicker on one end compared to the other. By using a mallet or rolling pin to pound the thicker end to a more similar thickness as the thinner end, you make sure that the chicken cooks evenly. We use this trick when grilling chicken, too. We dont always do this step, but when cooking chicken breasts that are especially thick, its a good idea.

    Season well You dont need to the marinate chicken . What you do need to do is season it really well. Our simple spice rub and a generous sprinkle of salt on both sides of each breast is all you need for super flavorful chicken. If you did want to marinate, check our our no-fail chicken marinade recipe.

    Use the skillets lid We use this trick a lot when cooking meat . First, we sear one side of the chicken until browned then we flip them, turn down the heat to low and cover the skillet with a lid. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chicken this way, they remain juicy and become tender.

    How To Store Extras

    • In the fridge: Store completely cooled chicken breasts in an airtight container and keep in the fridge for up to 4 days.
    • To freeze cooked chicken: Wrap completely cooled chicken breasts with plastic wrap and add a layer of aluminum foil over the plastic wrap. Place the wrapped chicken breasts in a freezer bag seal the bag and place in the freezer. Keep in the freezer for up to 3 months.

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    Why I Love Pan Seared Chicken Breast

    There are so many ways to cook boneless, skinless chicken breast, and many methods result is bland, dried out or tough meat. But, dont worry. Ive got you covered. My favorite method is a quick pan sear in a frying pan or a grilling pan.

    I think its the best way to cook chicken for salad for an easy meal, or for adding to your favorite salads like this chicken cobb salad with homemade ranch dressing or my favorite caesar salad with homemade croutons.

    How To Make This Chicken Thigh Skillet Gluten Free

    Pan Fried Chicken Breasts

    Since flour is used to thicken the sauce, if you are gluten-free, substitute wheat flour with either rice flour, corn starch or corn flour.

    You can also omit thicker completely and have slightly runnier sauce.

    Which ever way you choose to go, this is one of the most amazing gourmet style sauces you will ever make. It is also one of the easiest ones! And this mushroom pan sauce is so full of flavor!

    A lot of times mushroom sauces can be quite bland, but the white wine, lemon and mushroom flavor combination is what makes this skillet chicken in mushroom sauce so tasty.

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    How To Make Fried Chicken Breast

    • Remove the chicken breasts from the refrigerator and let them sit at room temperature for 15 minutes. Place on a cutting board, cover with a large sheet of plastic wrap and gently pound into an even thickness of 1/2 inch.
    • Pat the chicken dry with paper towels and then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Set aside.
    • In a wide, shallow bowl or a pie plate, stir together the flour, paprika, parsley, garlic powder, onion powder, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
    • Working one at a time, dredge the chicken breasts in the flour mixture, shaking off any excess. Transfer to a clean plate.
    • Heat the oil in a large, sturdy cast iron or stainless steel skillet over medium-high heat. When the oil is hot and shining, add the chicken, smooth side down.
    • Cook for 4 minutes on the first side without disturbing the chicken, until it is a deep golden color and releases easily from the pan. Flip and cook for an additional three to five minutes. The chicken can be removed from the pan when it reaches 155°F. Place it on a plate or a cutting board and cover with foil. Allow it to rest for about 10 minutes. During this time the temperature of the chicken will increase to 165°F and will be safe to eat.
    • Serve warm with a squeeze of lemon juice and a sprinkling of herbs.

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