Pan Fried Chicken Breast
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Learn how to make my foolproof pan-fried chicken breast recipe, and NEVER settle for dry or rubbery chicken again! Ready in 10 minutes, it’s delicately seasoned, golden brown, and juicy in the center.
Why I love this recipe
Pan-frying chicken can be quite tricky – I’ve made it countless times over the years, and it’s the one method that can go from juicy to dry in minutes if you’re not careful. After plenty of testing with both thin cutlets and whole chicken breasts, I’ve found the secret is a quick sear over medium-high heat to lock in flavor and keep the inside tender.
If you follow my pan-fried chicken breast recipe, you’ll learn how to make chicken that’s juicy, tender, and packed with flavor every single time. It’s now the recipe my family requests most often.
It’s easy to customize and takes less than 10 minutes to cook.
I love that I can whip these up on busy weeknights and have something healthy, satisfying, and foolproof with almost no effort. Let’s make this together!
★★★★★ 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
Table of Contents
Key Ingredients
- Boneless, skinless chicken breasts. I like using even-sized fillets so they cook evenly and around the same time. If they aren’t (which is most common), pound them down until about half an inch thick.
- 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. Lightly dusting the chicken in flour traps in the moisture, keeping the exterior golden while the middle stays juicy and moist. Gluten-free flour also works.
- Butter. For pan-frying. It adds a slightly richer flavor compared to oil. Of course, if oil is all you have, feel free to use that.
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 even out the thickness.
Step 2- Combine the spices and flour in a small bowl, then rub the meat on both sides to coat evenly.
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, covered, for several minutes.
Arman’s recipe tips
- Use a meat thermometer. Since cooking time isn’t an exact science, a meat thermometer is always helpful. As soon as the chicken reaches an internal temperature of 165F, it’s safe to eat. I recommend cooking it to 160°F, as it will naturally rise to 165°F after it rests.
- Let the chicken rest! This gives the meat time to seal in its juices to stay moist. For this recipe, I find 3 minutes is the sweet spot.
- Wait before you flip. Once you place the chicken in the pan, don’t move it around, and if it feels ‘stuck’ to the pan, let it cook for another minute or so until it’s easier to flip.
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: I like to reheat the chicken in a hot skillet with a tablespoon of water. You can also microwave portions for about 30 seconds.
Serving suggestions
Pan-seared chicken breasts go with everything. For lighter, healthy side dishes, I prefer:
Pan Fried Chicken Breast
Video
Ingredients
- 4 chicken breasts 4 to 6 ounces each
- 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
Instructions
- Lightly pound the chicken breasts with a meat mallet so you get even thickness.
- Combine the salt, pepper, garlic powder, onion powder, paprika, red pepper flakes, parsley, oregano, thyme, and flour in a small bowl and rub the meat with your hands on both sides to make sure it is evenly coated.
- Heat butter in the pan over medium-high heat in a large skillet. Add chicken to the skillet and cook for 4 minutes per side.
- Once the chicken is golden brown or reaches an internal temperature of 160F/70C, Remove the chicken from the pan and let it rest for a couple of minutes, covered.
Notes
Nutrition
Frequently asked questions
Yes, you can use frozen chicken breasts, but thaw them overnight in the fridge before cooking.
I’ve made this recipe with boneless chicken thighs, and they turn out great. Just keep in mind the cooking time will be closer to 15 minutes.
Originally published August 2023
Thank you so much! I was looking for a fried chicken breast recipe that would be flavorful, quick,
juicy. Your recipe fit the bill perfectly!
I love to hear that, Susan. I’m glad you enjoyed it, and thanks for taking the time to leave a lovely review and rating 🙂
I cooked the Pan Fried Chicken. I only had thighs. The seasoning is really lovely, didn’t put the chilli in.
I will certainly keep this recipe better than bought coated chicken. And ready in no time.
Delish.
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!
I crave fried chicken and this is absolutely wonderful! I think it is my new go-to recipe. Except that I think there is a misprint in the amount of salt. I used 1 teaspoon and that was even a little too much salt to my taste.
This turned out amazing! I’m always interested in new ways to cook chicken. Thanks for sharing!