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!
What’s in this Pan Fried Chicken Breast Recipe?
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.
- Chicken Breasts: This recipe uses boneless, skinless chicken breasts.
- Salt + Pepper: Enhance the natural flavor of the chicken.
- All-Purpose Flour: Helps the chicken achieve a rich brown crust.
- Spices: Dried parsley, ground paprika, garlic powder, onion powder, and dried basil give this chicken so much flavor.
- Olive Oil + Butter: Helps the chicken cook without burning and infuses it with flavor and richness.
Pro Tip: If your chicken breasts are thick, pound them to an even thickness to help them cook more evenly.
Variations on Pan Fried Chicken Breasts
- You can use boneless, skinless chicken thighs in place of breasts. The cooking time may be slightly longer.
- 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.
- 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.
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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.
Chicken breasts take just about 4-5 minutes per side to cook through.
Both! Butter adds so much flavor, and oil insulates the milk solids in the butter from burning, which could lead to an off flavor.
The answer here is two-fold. First, make sure the chicken is at room temperature. Second, pound the chicken to an even thickness so that every part cooks at the same rate. This will ensure your chicken stays nice and moist!
No! Covering the chicken will cause it to steam rather than form that beautiful crust.
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.
How to Store and Reheat
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.
How to Freeze
Freeze pan fried chicken breasts in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This simple chicken goes with everything! Chop it up and put it in a chicken Caesar salad, use it in a chicken ranch wrap, or add it to your next batch of chicken Alfredo.
Pan Fried Chicken Breast Recipe
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Ingredients
- 4 boneless, skinless chicken breasts
- kosher salt to taste
- ground black pepper to taste
- â…“ cup all-purpose flour
- 1 teaspoon dried parsley
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried basil
- 3 tablespoons olive oil divided
- 2 tablespoons unsalted butter divided (¼ stick)
- lemon or lime wedges optional, for serving
- fresh parsley optional, for garnish
Equipment
- Cast Iron Skillet
Instructions
- 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
- 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
- Dredge the chicken pieces, one at a time, through the flour. Shake off any excess, then place on a plate.
- 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
- Remove the chicken breasts to a plate and cover to keep warm. Repeat with remaining chicken.
- 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.
Neil says
I love the chicken recipes that you have
Becky Hardin says
Thanks so much for your kind words, Neil!
Al says
You hit it out off the park again. This was easy to make and delicious. I served with roasted potatoes and green beans. My family asked me to make again.
I subscribe to your meal plan and this actually Is the second dish of yours this week. (Sweet and sour chicken) Again my family wants seconds.
I have only been cooking for under 2 years and you and your recipes have been an amazing help to me. The recipes you create are delicious and the way your recipes are written are easy to follow. Make someone like me appear to be a pro. As a retiree and needed a hobby, thanks to you Cooking is a blast. Thankyou.
Becky Hardin says
Thanks so much for your kind words, Al! It really warms my heart to see how my recipes are helping you discover your passion!
JessicaC says
Delicious and so quick!