Pan Fried Chicken Breast

Name: Pan Fried Chicken Breast
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Ingredients: 4 chicken breasts; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon paprika; 1/2 teaspoon red pepper flakes; 1/2 teaspoon parsley (dried); 1/2 teaspoon oregano (dried); 1/2 teaspoon basil (dried); 1/2 teaspoon thyme (dried); 1/4 cup all-purpose flour; 4 tablespoons butter

by Arman Liew

updated on May 12, 2025

3 comments

5 from 6 votes

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Learn how to make my foolproof pan-fried chicken breast recipe, and NEVER settle for dried-out chicken again! Ready in 10 minutes, it’s delicately seasoned, golden brown, and juicy in the center.

Pan frying chicken can be quite tricky, as it can easily get overcooked and turn out bland and rubbery. If you follow my pan fried chicken breast recipe, you’ll learn how to make chicken that’s juicy, tender, and packed with flavor.

It’s easy to customize and needs less than ten minutes of cooking time. I love that I can whip these up on busy weeknights and have something healthy and filling for my family with very little effort.

Table of Contents

Why I love this recipe
Ingredients needed
How to pan-fry chicken breast
Arman’s recipe tips
Storage instructions
Serving suggestions
Pan Fried Chicken Breast (Recipe Card)
Frequently asked questions

Why I love this recipe

The perfect texture. The exterior is golden and crisp while the center retains its juices and flavor.
Customizable flavor. I stuck with my tried-and-true Italian seasoning blend for this recipe, but you’re welcome to use any seasonings you prefer or borrow one of my suggestions below.
Ready in 10 minutes. And that’s being generous.
Versatile. It’s the perfect weeknight dinner option and the leftovers make fabulous meal-prep for the coming week.

You can also try my other pan-fried favorites, like pan seared salmon, pan seared steak, pan seared chicken tenders, and pan seared rockfish next.

★★★★★ REVIEW

“So good! I had chicken out for dinner but baked seemed too boring today. Loved that this was quick, with pantry staples, and minimal prep. My 4 year old had seconds, husband and I loved it also. Will make again!” – Brynn

Ingredients needed

Chicken breasts. Use boneless skinless chicken breasts. Also, opt for even-sized fillets so they cook evenly.
Seasonings. I used a blend of garlic powder, onion powder, paprika, chili flakes, kosher salt, and black pepper.
Dried herbs. I used dried parsley, oregano, basil, and thyme, but any Italian seasoning will do.
Flour. For the breading. Use gluten-free all-purpose flour if needed.
Butter. For pan frying. Neutral cooking oils can also be used, but I wouldn’t recommend olive oil as it doesn’t have a high-smoke point.

How to pan-fry chicken breast

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Lightly pound the chicken breasts with a meat mallet to get even thickness.

seasoned chicken breast fillets in flour.

Step 2- Combine the spices and flour in a small bowl and rub the meat on both sides to evenly coat it.

Step 3- Heat butter in the skillet. Once hot, add chicken and cook for 5 minutes per side.

Step 4- Remove the chicken from the pan and let it rest for several minutes, covered.

Arman’s recipe tips

Don’t have chicken breasts? I’ve made this recipe with boneless chicken thighs, and they turn out great. Just keep in mind the cooking time will take a smidge longer.
Use a meat thermometer. Since cooking time isn’t an exact science, having a meat thermometer on hand is always helpful. As soon as the chicken reaches an internal temperature of 165F, it’s safe to eat.
Wait before you flip. Once you place the chicken in the pan, don’t try to move it around, and if the chicken feels ‘stuck’ to the pan, let it continue cooking for another minute or so until it’s easier to flip.
Let the chicken rest! This gives the meat time to seal in its juices to stay moist.

Storage instructions

To store: Once cool, transfer the cooked chicken to an airtight container. Store it in the fridge for 3 to 4 days.

To freeze: Wrap the chicken breasts in aluminum foil, place them in a freezer-safe bag, and freeze for up to three months. Let it thaw overnight before reheating.

To reheat: Reheat the chicken in a preheated oven or microwave in 30-second intervals until warm.

Serving suggestions

The beauty of pan-seared chicken breasts is that they go with everything. For lighter, healthy side dishes, I prefer:

If you tried this Pan Fried Chicken Breast recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.

Frequently asked questions

How do you know when the chicken breasts are done frying?

The best way to tell if the chicken breasts are cooked through is to insert a meat thermometer into the thickest part of them; once the internal temperature reaches 165ºF, they’re ready to eat.

Can I use frozen chicken breasts instead?

Yes, frozen chicken breasts can be used, but they should be thawed overnight in the fridge before cooking.

Originally published August 2023, updated August 2024, updated May 2025

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.