pan fried chicken breast recipe

Written ByJenny Smyth Posted on
pan fried chicken breast recipe
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The Best pan fried chicken breast recipe

I’ve been making pan-fried chicken breast for my family for years, and it’s always a hit. The dish is incredibly easy to prepare, and the results are consistently delicious. I love that it’s a great way to get a nice sear on the chicken without deep-frying it.

The key to this recipe is in the technique – you need to make sure the pan is hot before adding the chicken, and then you need to press down on the chicken with a spatula to get that nice crust on the bottom. It’s a simple trick, but it makes all the difference in the world. My kids love this recipe because it’s a great way to get them to eat chicken without them even realizing they’re eating something healthy.

I like that it’s a versatile dish that can be served as an appetizer, side dish, or even as a main course. And let’s be real – who doesn’t love the smell of fried chicken wafting through the house? It’s just one of those dishes that never fails to put a smile on my face.

I’ve served this at family gatherings, potlucks, and even just as a quick weeknight dinner. And the best part is that it’s incredibly easy to customize – you can add your favorite seasonings or sauces to give it an extra kick. Plus, it’s a great way to use up any leftover herbs you have lying around.

My family loves this recipe so much that we’ve even started making it for special occasions like holidays and birthdays.

Pan Fried Chicken Breast

Pan Fried Chicken Breast

4.6 from 1307 votes

A simple and delicious pan-fried chicken breast recipe that is crispy on the outside and juicy on the inside. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 boneless, skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1 tsp garlic powder
2 tbsp olive oil

For the Pan Sauce

2 tbsp butter
2 cloves garlic, minced
1/2 cup chicken broth
1 tbsp lemon juice
1 tbsp fresh parsley, chopped

👨‍🍳Directions

1Season both sides of the chicken breasts with salt, black pepper, paprika, and garlic powder.
2Ensure the chicken is evenly coated with the seasoning.
3Let the chicken sit at room temperature for 10 minutes to allow the seasoning to adhere.
4Heat the olive oil in a large skillet over medium-high heat.
5Add the chicken breasts and cook for 5-7 minutes on each side, or until the chicken is golden brown and cooked through.
6The internal temperature should reach 165°F (74°C).
7Flip the chicken only once to ensure even browning.
8Remove the chicken from the skillet and set it aside on a plate.
9In the same skillet, reduce the heat to medium and add the butter.
10Once the butter has melted, add the minced garlic and cook for 1 minute, or until fragrant.
11Be careful not to burn the garlic.
12Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to deglaze and release any browned bits.
13Cook for 2-3 minutes, or until the sauce has thickened slightly.
14Stir in the chopped parsley and season with additional salt and pepper if needed.
15The sauce should have a glossy appearance and coat the back of a spoon.
16Return the chicken to the skillet, spoon the sauce over the chicken, and cook for an additional 1-2 minutes to heat the chicken through.
17Serve the pan-fried chicken breast hot, with the pan sauce spooned over the top.
18Garnish with additional parsley if desired.

🔧Equipment

Large skillet
Tongs
Measuring spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 5g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 45g

📝Notes

Tips: To ensure even cooking, pound the chicken breasts to an even thickness before seasoning. This will help the chicken cook more uniformly and prevent overcooking.

This pan-fried chicken breast recipe is always a good idea for any occasion – whether you’re serving it at a family gathering or just want something quick and easy for dinner. One of my favorite things about this recipe is how easily you can customize it to suit your tastes.

If you’re feeling fancy, try adding some sautéed vegetables or a sauce made from scratch. And if you’re short on time, no worries!

Just toss some pre-made seasonings into the mix and call it good.

❓ Frequently Asked Questions About Pan Fried Chicken Breast

Q: What type of pan is best for pan-frying chicken breast?

The best pan for pan-frying chicken breast is a stainless steel or cast iron skillet with a non-stick coating.

Q: How do I ensure that my chicken breast stays moist?

To keep your chicken breast moist, make sure you don’t overcook it. Use a meat thermometer to check for doneness, and don’t press down on the chicken with your spatula – this can cause the juices to be squeezed out.

Q: Can I use different seasonings or spices in this recipe?

Yes, you can definitely experiment with different seasonings and spices in this recipe! Some popular options include paprika, garlic powder, and dried herbs like thyme or rosemary.

Q: How do I store leftover pan-fried chicken breast?

Leftover pan-fried chicken breast should be stored in an airtight container in the refrigerator for up to three days.

Q: Can I reheat pan-fried chicken breast in the microwave?

No, it’s not recommended to reheat pan-fried chicken breast in the microwave – instead, reheat it in a low-temperature oven or on the stovetop with some oil added for moisture.

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