Pan Fried Chicken Breast (original) (raw)
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If fried chicken is the Sunday special, today’s recipe for quick Pan Fried Chicken Breast is the weeknight warrior. Chicken that’s seasoned outside, then cooked on the stovetop at a high temperature, it’s golden, juicy, and one of the best ways to make chicken breast.
It doesn’t always have to be baked!
Simple and succulent, pan fried chicken breast is a tasty change of pace from the usual Baked Chicken Breast. It’s also a good alternative to Grilled Chicken Breast when you want something a little smoky but using the grill isn’t an option.
- Like grilled and baked chicken, this recipe is quick and easy. Perfect for hectic weeknights!
- Because the chicken breast is well-seasoned, this recipe can hold its own as a stand-alone entrée, and it’s versatile enough to dice and add to salads, sandwiches, pasta, and more.
- Pan frying chicken breast is a more moist cooking method because of the oil. The pan’s high temperature cooks the chicken quickly, before it can dry out.
5 Star Review
“Best chicken breast recipe that I’ve tried, and I have tried A LOT of them! This beats air frying, baking, grilling – easy, quick, flavorful, perfect for weeknights – it checks all the boxes!”
— Shannon —
My Tips and Tricks for Perfect Pan Fried Chicken
- Don’t Use Bone-In Chicken. Because pan frying is a fast and hot cooking method, I do not recommend it for bone-in cuts of chicken, which need a longer, slower time to cook through properly. If you’d like to make bone-in chicken, check out this Baked Bone-In Chicken or Baked Chicken Thighs instead.
- Preheat the Skillet. It is important that the pan is fully preheated, or your chicken will not be brown on the outside or be as moist. As with Pan Seared Salmon, and Stuffed Chicken Breast, the pan is ready when a drop of water dances on the surface and the oil looks shiny.
- Use a Heavy Skillet. To pan fry chicken breast without burning it, use a heavy skillet (I like cast iron). Heavy skillets also have the benefit of heating more evenly. A lightly pounded, 8-ounce chicken breast will pan fry in 7 to 9 minutes in a cast iron skillet.
How to Make Pan Fried Chicken Breasts
Pound the Chicken. Cover the chicken with plastic wrap, then pound it.
Season. Dry and season the chicken.
Mix the Dredging Ingredients. Stir the flour and spices together.
Coat the Chicken. Dredge the chicken in the flour mixture.
Prep. Transfer the chicken to a plate. Heat oil in a skillet.
Cook. Pan fry chicken breast for 7 to 9 minutes, flipping after 4 minutes. Let rest for 10 minutes, then ENJOY!
What to Serve with Pan Fried Chicken
- Salad. Greek Salad or Kale Brussels Sprouts Salad would be scrumptious.
- Rice.Pair pan fried chicken with Lemon Rice for a tasty meal.
- Vegetables. Roasted Asparagus and Roasted Fingerling Potatoes would be delicious with this chicken.
- Pasta. For a crowd-pleasing dinner, serve this chicken with Mushroom Pasta, Pasta al Limone, or Pesto Pasta.
Your weeknight dinners just got easier thanks to this pan fried chicken breast recipe! It's crispy, perfectly seasoned, and always juicy.
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- 1 ½ pounds boneless, skinless chicken breasts about 3 medium breasts
- 1 teaspoon kosher salt divided
- ½ teaspoon ground black pepper divided
- ½ cup white whole wheat flour or all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne optional
- 2 tablespoons canola oil
- 1 lemon cut into wedges
- Chopped fresh herbs optional for serving
Remove chicken breasts from the refrigerator and let sit at room temperature for 15 minutes. Place on a cutting board, cover with a large sheet of plastic wrap (optional to keep things tidier) and gently pound into an even thickness (about 1/2 inch).
With a paper towel, pat dry, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Set aside.
In a wide, shallow dish such as 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 each chicken breast in the flour mixture, shaking off any excess. Transfer to a clean plate.
Heat the oil in a large, sturdy skillet (such as cast iron or stainless steel) over medium-high heat. Once it is hot and shining, add the chicken, presentation (smooth) side down.
Cook 4 minutes on the first side without disturbing the chicken, until it is deeply golden and releases easily from the pan. Flip and cook an additional 3 to 5 minutes on the other side, until the chicken reaches 155 degrees on an instant read thermometer (chicken is considered cooked at 165 degrees F, but will continue cooking as it rests).
Transfer the cooked chicken to a plate or cutting board. Cover and let rest for 10 minutes. Enjoy warm with a squeeze of lemon juice and sprinkle of herbs.
TO STORE: Refrigerate chicken in an airtight storage container for up to 4 days.
TO REHEAT: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1(of 4)Calories: 324kcalCarbohydrates: 15gProtein: 39gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 109mgPotassium: 744mgFiber: 3gSugar: 1gVitamin A: 973IUVitamin C: 17mgCalcium: 34mgIron: 2mg
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Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 200,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!