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 tablespoon 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.

Nutrition