Pan Fried Chicken Breast

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. Watch the video below to see how I make it in my kitchen.

Course Main Course

Cuisine American

Prep Time 2

Cook Time 8

Total Time 10

Servings servings

Calories 220kcal

Author Arman Liew

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

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.

Video

Notes

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.

Recipe variations

Brine the chicken. For an even deeper flavor profile, brine the chicken breasts overnight with water, salt, and sugar.
Swap the spices. Try different spice blends, like curry, tajin, taco seasoning, or lemon pepper.
Spice it up. Add a dash of cayenne pepper for a little heat.
Serve with a sauce or flavor booster, like my garlic yogurt sauce, sundried tomato pesto, or Pomodoro sauce.

Nutrition