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Looking for the perfect pan-fried chicken breast recipe? Well, look no further! These juicy chicken breasts are nice and crispy on the outside, and use a delicious seasoning blend that’ll make your taste buds dance!
Crispy Pan Fried Chicken Breast
Chicken cooked in a frying pan may seem more daunting than in the oven, but it’s actually the quickest and easiest way to cook your chicken.
Pair this easy pan fried chicken breast with rice, potatoes, or your favorite veggies to make for a good quality meal that is both filling and delicious!
Why You’ll Love this Pan Fried Chicken Breast Recipe:
- Versatile: This simple chicken goes with everything! Chop it up and put it in a chicken salad, or pair it with a vibrant side dish for a tasty, well-rounded meal.
- Meal Prep: This is your meal prep match made in heaven. Cook a few at a time, and you’ll have healthy meals set for the whole week!
- Quick & Easy: Pan frying your chicken takes less than 30 minutes! It cooks fast over the stove, so it’s great for busy days when cooking can feel like a chore.
How to Make Pan Fried Chicken Breast
Be sure to see the recipe card below for full ingredients & instructions!
- Prep and season your chicken.
- Combine ingredients to make the seasoned flour mixture, and dredge the chicken in it.
- Heat oil in a large skillet over medium-high heat, and pan fry the chicken breasts.
- Once all the chicken has cooked and rested, transfer to a cutting board and slice, or serve as desired. Enjoy your tasty chicken!
I recommend using boneless, skinless chicken breasts for this recipe because they are uniform and will cook evenly. Bone-in chicken takes a lot longer to cook on the stovetop, so I recommend cooking bone-in chicken in the oven to avoid a burnt exterior and an undercooked interior.
Yes! Boneless, skinless chicken thighs work just as well as breasts but may take slightly longer to cook.
To make this recipe gluten-free, you can either omit the flour altogether or use rice flour, nut flour, or gluten-free 1:1 flour instead.
While you certainly could, I recommend checking out some of my baked chicken recipes instead, as this recipe is really geared towards pan frying.
The best way to tell if chicken is fully cooked is to use an instant-read thermometer. Once the internal temperature reaches 165°F, the chicken is fully cooked.
Recipe Tips and Tricks
- Heat oil in the pan until its nearly at its smoking point. This will ensure you get a crispy skin on your chicken every time.
- Marinate your chicken in olive oil and lemon juice overnight to get nice and tender chicken breasts.
Make Ahead Instructions
You can pound the chicken breasts to an even thickness up to 1 day in advance of when you plan to cook them. Store them in an airtight container in the refrigerator until ready to use.
You can also mix the flour and spices together up to 1 day in advance and store it in an airtight container at room temperature until ready to use.
Storage Instructions
Store leftover pan fried chicken breasts in an airtight container in the refrigerator for up to 3 days. Gently reheat in the microwave or in a skillet set over medium-low heat until warmed through.
Freezing Instructions
Freeze pan fried chicken breasts in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Variations
- You can use boneless, skinless chicken thighs in place of breasts. The cooking time may be slightly longer.
- Feel free to switch up the spices for your favorite pre-mixed seasoning blend, such as cajun, Italian, or taco seasoning!
- For spicy pan fried chicken breasts, add a pinch of cayenne pepper to the seasoning mix.
Tips for the Best Pan Fried Chicken Breast
- Use a heavy-bottomed skillet such as cast iron for the most even cooking.
- Make sure the skillet is fully preheated before adding your chicken. This will help create a nice sear.
- Be sure to shake off any excess flour. Excess flour can fall off of the chicken and burn in the oil, causing a burnt taste.
- Let the chicken rest for at least 10 minutes after cooking to seal in the juices.
Once you try this pan fried chicken breast, you won’t want to cook it any other way!
Who knew you could get such great flavor from a simple spice rub and sear? We hope you enjoy our tried and true way to make chicken!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Pan Fried Chicken Breast Recipe
Looking for the perfect pan-fried chicken breast recipe? Well, look no further! These juicy chicken breasts are nice and crispy on the outside, and use a delicious seasoning blend that’ll make your taste buds dance!
Prep: 15 minutes
Cook: 10 minutes
Total Time : 25 minutes
Instructions
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Remove the chicken breasts from the refrigerator 15 minutes before cooking, and allow them to sit at room temperature. Place the breasts in Ziplock bags or between two pieces of plastic wrap and pound them each to an even thickness, about ½-inch. Pat each breast dry using paper towels, then season with salt and pepper to taste.
4 boneless, skinless chicken breasts, Kosher salt, Ground black pepper
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In a shallow mixing bowl, combine the flour, dried parsley, paprika, garlic powder, onion powder, basil, and salt and pepper to taste; whisk well.
⅓ cup all-purpose flour, 1 teaspoon dried parsley, 1 teaspoon ground paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried basil
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Dredge the chicken pieces, one at a time, through the flour. Shake off any excess, then place on a plate.
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Heat 1½ tablespoons of olive oil in a large skillet set over medium-high heat. When the oil is simmering, add 2 pieces of chicken to the skillet. Cook undisturbed for 4-5 minutes, then flip the chicken. Melt 1 tablespoon of butter in the pan, and cook for an additional 5-6 minutes, or until the internal temperature reaches 165°F.
3 tablespoons olive oil, 2 tablespoons unsalted butter
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Remove the chicken breasts to a plate and cover to keep warm. Repeat with remaining chicken.
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When all chicken is cooked and has rested for at least 10 minutes, transfer it to a cutting board and slice, or serve as desired.
Lemon or lime wedges, Fresh parsley
Notes
- You can use boneless, skinless chicken thighs in place of breasts. The cooking time may be slightly longer.
- Feel free to switch up the spices for your favorite pre-mixed seasoning blend, such as cajun, Italian, or taco seasoning!
- For spicy pan fried chicken breasts, add a pinch of cayenne pepper to the seasoning mix.
- Use a heavy-bottomed skillet such as cast iron for the most even cooking.
- Make sure the skillet is fully preheated before adding your chicken. This will help create a nice sear.
- Be sure to shake off any excess flour. Excess flour can fall off of the chicken and burn in the oil, causing a burnt taste.
- Let the chicken rest for at least 10 minutes after cooking to seal in the juices.
- Nutritional information does not include optional ingredients.
Storage: Store pan fried chicken breasts in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Pan Fried Chicken Breast Recipe
Amount Per Serving (1 breast)
Calories 316
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 87mg29%
Sodium 715mg31%
Potassium 465mg13%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 0.1g0%
Protein 25g50%
Vitamin A 459IU9%
Vitamin C 1mg1%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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