Easy Pan-Seared Chicken Breasts have a crunchy crust and lots of flavor from Italian seasoning! This easy chicken recipe turns out excellent every single time!
Easy pan-seared chicken breasts is one of my favorite ways to make chicken. You pan fry chicken right in the skillet. So that you can enjoy crunchy crust and lots of flavor! It’s an excellent way to cook boneless and skinless chicken breasts when you are short on time.
- How to make easy pan-seared chicken breasts
- To make this pan-seared chicken gluten free:
- How to coat the chicken breasts
- Searing chicken breasts
- What kind of skillet to use
- Easy Pan-Seared Chicken Breasts
- 10-Minute Pan-Fried Chicken Breast
- The secret to a quick and succulent pan-fried chicken breast
- How to Make Stove Top Chicken Breasts
- The BEST Stovetop Chicken Breast
- Flattened Pan-Roasted Chicken
- Chicken Tabaka
- How то маке chicken tabaka
- Serving sauces
- Common side dishes
- Pan-Seared Chicken
- Is pan-seared chicken healthy?
- What does “searing” mean again?
- What cut of chicken is best in this recipe?
- How to Make Pan-Seared Chicken Step-by-Step
- What type of pan is best for this recipe?
- Easy Skillet Chicken
- What goes well with this pan-seared chicken?
- Can I shred this chicken?
- Tips for Making the Best Pan-Seared Chicken
- Pan Fried Chicken Breast Recipe:
- Recommended Products
- Pan Fried Chicken Breast
- Can you cook chicken breasts in a frying pan?
- How do you fry chicken breast chunks?
- Tips for making the best Pan Fried Chicken Breast:
- Pin Pan Fried Chicken Breast to your chicken or easy recipe boards!
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How to make easy pan-seared chicken breasts
To make this pan seared chicken, make sure to use thin boneless skinless chicken breasts. You can easily dredge them in the flour mixture. Another selling point is since they are flatter, they retain the coating better. By the way, I also used thin chicken breasts in this Parmesan Crusted Chicken recipe.
Besides, boneless chicken breasts are so easy to find! They are also low in fat and high in protein. So perfect!
To dredge chicken breasts, you will use all purpose unbleached flour. By the way, flour is one of the best coatings for frying or searing chicken. And it always produces nice and smooth coating.
How about whole wheat flour for dredging? Of course, you can use whole wheat flour, too. Whole wheat flour is very flavorful and will taste slightly different.
To make this pan-seared chicken gluten free:
- Use rice flour to get a beautiful golden crust on your chicken.
- Other mild-flavored flours that also work well include: specialty gluten-free flour mixes, corn flour and potato starch flour.
- Or, if you are able to tolerate nut flours, almond flour works great for coating and pan searing chicken. It also gives it a beautiful color.
I also have instructions on searing thick chicken breasts where I don’t use flour at all. In fact, you can compare and see how different the process is when chicken is thicker: How to sear thick chicken breasts.
How to coat the chicken breasts
First, paper towel dry the chicken. Next, in a large bowl, combine flour, sea salt, black pepper, garlic powder, onion powder and Italian seasoning. Immediately stir well to blend.
Then, using a fork or tongs, coat the chicken breasts in the flour mixture and set aside. The reason why we want to dredge chicken in flour is simple! It’s because we want to make chicken’s surface attain a more attractive brown color. And we also want to get some crisp on the outside.
Additionally, you can also coat the chicken by tossing it with the flour. Use either a plastic bag, a paper bag or a plastic container with a lid.
Or, you can sprinkle the flour onto a plate. Then roll the chicken breasts around in it, while pressing it into the flour.
Searing chicken breasts
This easy pan seared chicken recipe produces a lovely crisp coating. It’s not the least bit heavy. What you really taste is the chicken, not the coating. And that’s how it should be. The coating is just barely there to complement the food.
- First things first, you will heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Once the skillet is hot, you will place flour coated chicken breasts in the skillet.
- Next you will sear chicken breasts them for 4 to 5 minutes on each side. They should turn golden brown in color on both sides.
- Finally, I recommend to turn them only once between cooking. And the total cooking time should not exceed 8-10 minutes.
What kind of skillet to use
I recommend using a good quality stainless steel pan, such as this 12 inch pan that comes with a lid. Or, you can also pan sear chicken in a large cast iron skillet, such as this 12 inch Lodge Pro-Logic cast iron pan.
Both hold heat incredibly well and are easy to cook with. I cooked most of the recipes on this site with one of these two skillets.
Hungry for more chicken recipes?
- Skillet Chicken in Mushroom Sauce
- Herb Roasted Chicken in Creamy White Wine Sauce
- Chicken in Mustard and Wine Sauce
Pin 4.78 from 22 votes
Easy Pan-Seared Chicken Breasts
Easy Pan-Seared Chicken is easily prepared right in the skillet with a crunchy crust and lots of flavor from Italian seasoning. Course Main Course Cuisine American Keyword easy pan seared chicken, pan fried chicken Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 4 Calories 254kcal Author Olga
- 4 chicken breasts (boneless, skinless)
- 1/2 cup flour
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
- Paper towel dry the chicken. In a large bowl, combine flour, salt, black pepper, garlic powder, onion powder and Italian Seasoning. Stir well to blend.
- Using a fork or tongs, coat the chicken breasts in the flour mixture and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes.
- Remove chicken from pan and serve warm with pasta or vegetables.
Calories: 254kcal | Carbohydrates: 13g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 713mg | Potassium: 456mg | Vitamin A: 1% | Vitamin C: 1.6% | Calcium: 2.2% | Iron: 8.4%
Our new favorite chicken recipes include this Cajun Chicken and Sausage Penne Pasta dish.
Additionally, we also like this amazing Chicken Spinach and Bacon Alfredo Pasta. In fact both recipes are perfect for midweek dinners!
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10-Minute Pan-Fried Chicken Breast
This pan-fried chicken breast recipe is the most used recipe in our family. It’s simple, easy and crazy quick to make. And it’s delicious! Really, all you need is 4 minutes of prep time and 6 minutes of cooking time. The recipe is so easy that even a child can successfully make it. In fact, this was the first ‘meat’ recipe that my daughter mastered when she was just starting to learn to cook.
Getting a pan-fried chicken breast come out tender and succulent has always been a problem for me. If you can do it, please, let me know your secret. In my case, chicken breasts would dry out quite a bit before they cook all the way through. That is because the heat goes in one direction on a frying pan. One side gets super hot while the other is cooling down. Then there is thickness and uneven surface to deal with. All these factors contribute to inefficient heating, uneven cooking and, as a result, drying out.
The secret to a quick and succulent pan-fried chicken breast
After some experimenting and a few tiny light bulbs going on, I found a way. The solution I eventually came up with is ridiculously simple and consists of three parts:
- High heat
- Thin breasts
- Frying covered
Just like when frying lean pork chops, you want to fry chicken breasts quickly, which means doing it over a fairly high heat. Thick chicken breast won’t cook through over high heat before the exterior noticeably dries out. Instead, a chicken breast needs to be sliced in half, even in three pieces, if it’s particularly large and thick.
To fix the issue with one-directional heating, I pan-fry my chicken breasts covered. This way steam heats the breast from the top while it’s frying, resulting in quick and efficient cooking. Besides, all that moisture from the steam keeps the breast nicely moist and prevents it from drying out. Though, fully covering the pan results in poor browning, so I leave a small crack open just to let some steam out.
Using this method, I don’t even use a thermometer. Three minutes per side over medium-high heat and the breast is fully cooked, moist and juicy inside.
Looking for more great pan-fried chicken breast or similar recipes? Check these out:
- Chicken Francese with Crispy Crust
- Chicken Piccata Pasta
5 from 7 votes Pin Course: Dinner, lunch Cuisine: American Keyword: fried chicken, fried chicken breast, pan-fried chicken Prep Time: 4 minutes Cook Time: 6 minutes Total Time: 10 minutes Servings: 2 servings Calories: 254kcal Author: Victor
- 2 chicken breasts (boneless, skinless)
- 2 Tbsp olive oil (one for rubbing and one for cooking)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cloves garlic (pressed)
- 1 tsp parsley (dried)
- 1/2 tsp thyme (dried)
- 1/4 tsp cayenne pepper (plus more to taste)
- Using a sharp knife, cut the chicken breasts in half lengthwise. You want to end up with 4, equally thin, chicken cutlets. Uniformly thick chicken breast will cook faster and more uniformly.
- Rub the chicken breasts with one tablespoon oil, then season with salt, pepper, thyme, garlic, parsley and cayenne pepper. Tip: the seasoning mix here is fairly basic but gives the chicken good flavor. I vary it depending on what I have, or want to use, and often add fresh herbs. I find basil, oregano and coriander to be great in this recipe. Spice mixes like Italian, herbs de provence are also fabulous. If you like sesame oil, use it instead of olive oil for rubbing, but reduce the amount to about teaspoon, or to taste.
- Heat one tablespoon of oil in a non-stick skillet over medium-high heat. Add the chicken breasts and partially cover the pan with a lid, leaving about a 1/2″ – 1″ crack. Tip: if using a regular skillet, double the amount of oil. You can also use 50/50 oil and butter for better flavor.
- Cook for 3 minutes undisturbed. At this time you will notice that the tops of the breasts have turned white. Flip the breasts, partially cover and cook for another 3 minutes.
- Remove from the pan and serve immediately or keep warm until ready to eat.
Calories: 254kcal | Carbohydrates: 0g | Protein: 24g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 1294mg | Potassium: 418mg | Fiber: 0g | Sugar: 0g | Vitamin A: 130IU | Vitamin C: 1.3mg | Calcium: 6mg | Iron: 0.4mg
This Stove Top Chicken Breast is so incredibly tender and juicy and takes only 25 minutes from start to finish. It’s one of the best chicken recipes there is when you want a fresh, home cooked meal on a busy weeknight!
Chicken breasts are a staple in most households because they are quick and easy to cook and they can take on a variety of flavors. Our household is no different! The flavors of this chicken are similar to my Baked Chicken Breasts recipe, but you don’t have to turn on the oven, which frees it up for fresh baked bread, veggies, or even dessert!
How to Make Stove Top Chicken Breasts
I use my favorite seasoning blend of spices that really give this stovetop chicken it’s incredible flavor. The best part is you probably already have them in your pantry, and it works for all kinds of chicken recipes!
One of the keys to cooking boneless chicken breasts is to get them to a more even thickness. If you look at the breast you can see that it’s really thick at one end, and of course that takes longer to cook. The other end is very thin which cooks much faster. The problem with this is that you end up with one end that’s dry and the opposite end that could even be a little underdone, which is why a lot of chicken recipes get a bad rap. So to rectify that, pound that chicken! Use a mallet or even a small skillet to pound out the thicker end of the chicken and make it more uniform.
This cooking process is simple but does require a little patience. After you put the chicken in a hot pan (listen to that sizzle!), whatever you do, don’t touch it! Let it sit for 4 minutes to get a nice sear, then flip it over. After about 2 minutes, turn the heat to low, add a pat of butter (totally optional, but adds additional flavor) and cover the skillet. This gives the chicken time to cook fully without burning.
Finally after about 10 minutes remove the skillet from the heat and let it sit, still covered (again, don’t touch it!) for another 10 minutes. This time allows the juices to redistribute (“rest”) so they don’t run all over the cutting board leaving you with a dry, lifeless chicken breast.
This is one of the best chicken recipes ever!!
There you have it – perfectly tender and juicy chicken breasts on the stovetop in just about 25 minutes!
Here’s a little tip for you – See all that juice in the pan? Don’t throw it out! You can do one of two things:
- Drizzle it over as is.
- Make a gravy by adding the juices to some melted butter and flour in a small pot.
Either way you are making one of the best chicken recipes ever, even better!
Want more of the best chicken recipes?
- One Pan Lemon Chicken Picatta
- Baked Caprese Chicken
- Creamy Chicken & Wild Rice Soup
- Chicken, Bacon and Blue Mac & Cheese
- Chicken Tortilla Soup
- Grilled Chicken Marinade
- Honey Lemon Chicken and Green Beans Stir Fry
The BEST Stovetop Chicken Breast
5 from 1 vote Pin Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 4 -6 servings Author: Kristin
- 4 boneless skinless chicken breasts (about 2 pounds)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon butter
- In a small bowl, whisk together salt, pepper, garlic powder, onion powder and chili powder. Place the chicken in a baking dish and sprinkle the seasoning mixture over both sides of the chicken and rub it in with your hands.
- Heat olive oil in a large skillet (with a tight fitting lid) over medium-high heat. Add chicken and leave it alone to sear and cook for 4 minutes on the first side. Flip the chicken and add the butter to the skillet, swirling it around the pan as it melts. Cook for 2 minutes, then cover the skillet with a tight fitting lid. Turn heat down to low for 10 minutes. Remove the skillet from heat and rest, covered, for another 5-10 minutes.
- Serve immediately with parsley garnish, if desired.
Flattened Pan-Roasted Chicken
- To prep the chicken:
- On a work surface, place the chicken breast-side down with the neck of the chicken facing you. Using kitchen shears, cut along the length of the backbone on both sides and remove. Turn the chicken over, breast-side up. Open it on the counter and flatten the chicken as much as you can with your hands.
- In a large metal bowl, whisk together the sugar, salt, and hot water, until the sugar and salt are dissolved. Add the onion, peppercorns, tarragon, garlic, ice water, and wine. Stir well. Add the chicken to the brine. Place in the refrigerator for 1 hour.
- Preheat the oven to 400 degrees F.
- Remove the chicken from the brine and dry well with paper towels. Set the chicken aside. Place a large skillet over medium-high heat. Add the olive oil to the hot skillet, and then place the chicken into the skillet skin-side down. Place another heavy pan on the chicken pressing it down firmly to get maximum skin contact with the hot skillet. Reduce the heat to medium and cook under the weight for 8 to 10 minutes. Once browned, remove the weights; turn the chicken skin-side up. Place the chicken in the oven until the meat is 160 degrees F, about 20 to 25 minutes. Let the chicken rest 10 minutes before serving.
Chicken tabaka, a famous Georgian dish made by pan-frying butterflied chicken in butter until you get a crispy, dark golden-brown crust while the meat inside is tender and juicy.
Chicken tabaka, or chicken tapaka, is well-known not only Georgia. It’s a popular dish in other Caucasian cuisines as well. Similar to other famous dishes such as kharcho soup, it has become a common restaurant menu item throughout Eastern Europe and Central Asia.
How то маке chicken tabaka
Chicken tabaka is made by butterflying a chicken and frying it slowly in butter on a large skillet called ‘tapa’ on both sides. Hence the name chicken tapaka or tabaka. The chicken is weighted down by a heavy object. Using butter is imperative as it adds a tremendous amount of flavor. The timing varies depending on the size of the bird and the heat level. Typically, you will need around 20-25 minutes per side.
Some modern recipes suggest adding garlic and rubbing the chicken with traditional spices and hot paprika before cooking. Other, more traditional recipes suggest adding only salt and sometimes red hot chili pepper powder. Feel free to experiment and see what you like but my personal favorite is go with just plain salt.
In general, chicken tabaka is made without any spices as often it will be used as an ingredient to other dishes, e.g. chicken borani. If chicken tabaka is to be served as a dish on its own, it will be accompanied by a flavorful sauce or garlic and herbs liquefied in a mortar. This dish is often served with lots of cilantro, basil, green onions or thinly sliced white onions on the side.
Garlic, whole or crushed, and the spices tend to burn in hot butter and make cooking way more complicated. Very little flavor is left too after the seasoning spend so much time in hot butter. The chicken will be plenty flavorful even without them but if you want more, serve it with the tomato and walnut sauce which will add a ton of rich flavor.
For best results the frying pan should have a thick, heavy bottom. Cast iron pans are an excellent choice. Flat bottom pans are ideal as they provide maximum contact with the food.
You will also need a way to press the chicken down during cooking to ensure maximum contact with the cooking surface. Ideally you’d want a pan with a press attachment as shown on the picture below. They are not easy to find outside of Georgia and Eastern Europe though.
If you can’t find one of those, simply place another cast iron pan on top of the chicken. Alternatively, use a pot filled with water. My favorite method is to use a flat cast iron grill press.
Crispy on the outside and tender and juicy on the inside, this chicken is a real treat. It’s common to serve it with a traditional Georgian plum sauce tkemali.
Another popular sauce to serve with chicken tabaka is the tomato and walnut sauce. Unlike tkemali, the tomato and walnut sauce can be prepared at home quite easily, It’s my favorite sauce to serve with this dish.
Common side dishes
Serve chicken tabaka with fried potatoes, white rice, fresh tomatoes and cucumbers or a summer salad. Georgians like to serve this chicken with plenty of fresh cilantro on the side too.
A famous Georgian dish Chicken Tabaka made by butterflying and pan-frying a whole chicken in butter. 5 from 1 vote Pin Course: Dinner, Main Course Cuisine: Georgian Keyword: chicken tabaka, chicken tapaka Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour 20 minutes Servings: 4 servings Calories: 516kcal Author: Victor
- 1 whole chicken pick a small, younger chicken, about 2 lbs
- 2 tsp kosher salt plus more to taste
- 6 Tbsp butter clarified or regular
- 1/2 bunch cilantro a mix of chopped and whole, for garnish
For the sauce
- 5 tomatoes about 1 1/4 lbs
- 1/4 cup walnuts
- 1 clove garlic
- 1 red hot chili pepper cut in half, seeded, membrane removed
- Salt to taste
- 1 Tbsp chopped fresh cilantro
- Butterfly the chicken by cutting along the breast bone. Place the chicken skin side up on a on a large cutting board, cover with a piece of plastic and pound to flatten. Season with salt on both sides and set aside.
- Heat the butter in a large cast iron skillet over medium-low heat. Place the chicken skin side down on the skillet, weight it down with a heavy object, and fry for 20-25 minutes, until the skin is dark golden-brown. Flip and cook for another 20-25 minutes or until the chicken is cooked through.
- Meanwhile, bring water to a boil in a medium pot. Add the tomatoes and blanch for 1 minute then place in a bowl with cold water and let cool down for a minute. Drain the water and remove skins.
- Place the skinned tomatoes and the rest of the ingredients in a blender and pulse for 15 seconds. Transfer to a pot, bring to a boil, lower the temperature to low and simmer for 10 minutes. Salt to taste. Remove from heat and let cool down. The sauce can be prepared in advance and stored in a refrigerator.
- Transfer the chicken to a serving platter and let rest for 5 minutes. Sprinkle with chopped fresh cilantro and serve with the tomato-walnut sauce. You may also garnish the chicken with whole cilantro twigs and slices of red hot chili peppers.
Calories: 516kcal | Carbohydrates: 8g | Protein: 38g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 150mg | Sodium: 1331mg | Potassium: 793mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1810IU | Vitamin C: 40.8mg | Calcium: 44mg | Iron: 2.5mg
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With just 3 simple ingredients and a 10-minute cook time, these Healthy Pan-Seared Chicken is such a great weeknight dinner option! You can shred it or dice it, and pair the chicken with almost anything else your family likes. You definitely want to bookmark this recipe!
This skillet chicken recipe is quick and easy—and it’s super moist and flavorful. All of that makes is a perfect healthy chicken recipe to make for your family. And it’s a great recipe to try with kids who aren’t huge fans of meat or poultry because it’s very soft and easy to chew. You can serve it diced or shredded to suit a variety of different ages and chewing abilities.
Is pan-seared chicken healthy?
This chicken is a lean cut and is paired with olive oil and garlic, all of which are healthy ingredients to share with your family.
What does “searing” mean again?
Searing is a cooking technique that means that the surface of the food is cooked at a higher temperature to form a browned crust. This locks in the moisture and adds a pleasant color. It’s a very simple cooking process that requires no special skills!
What cut of chicken is best in this recipe?
I like to use chicken tenders in this recipe since they are thin and cook really fast. The texture is also great for kids since they are very moist when cooked in a skillet like this. You could also do this with chicken thighs or chicken breasts, though you’ll want to increase the cooking time for each.
A good rule of thumb is to cook either of those thicker cuts until they are almost opaque before flipping them over. Then they’ll cook through quickly.
How to Make Pan-Seared Chicken Step-by-Step
Here’s a look at the simple process involved in making this recipe. You only need chicken tenders, garlic, oil and salt to get started!
- Warm the oil or butter in a large skillet. (photo 1)
- Add the chicken tenders. Top with the sliced garlic. Sprinkle with salt. (photo 2)
- Cover and cook. (photo 3)
- Flip over and cook until done. (photo 4)
Scroll down to find the full, detailed recipe.
What type of pan is best for this recipe?
I prefer to use a nonstick skillet for this recipe, though you can use a stainless steel one or cast iron if you prefer. (If you have concerns about nonstick pans, this Parents story may help you worry less.)
Easy Skillet Chicken
This chicken recipe is so darn easy to make that it’s really one of my favorite ways to serve up lean protein to my family during the week. Slicing the garlic is all the prep work you need to do, in addition to opening the package of chicken of course!
What goes well with this pan-seared chicken?
We like this chicken with simple sides like rice or another grain and sauteed veggies. It’s also great with cornbread or with toast. It’s very versatile since it’s fairly basic, so you can add many different carbohydrates and produce to your liking!
Can I shred this chicken?
This chicken is very moist so you can dice it or shred it for your child depending on what works best for them. You could even shred it to use in tacos or sandwiches or pasta!
Tips for Making the Best Pan-Seared Chicken
- Use chicken tenders for quick and even cooking.
- Cover the pan before you flip the chicken to prevent it from drying out.
- Add sliced garlic on the chicken for flavor. You can remove them before serving as desired.
- Sprinkle with salt.
- Serve with a dipping sauce such as ketchup, ranch, or salsa if desired.
- Serve shredded or diced, according to what will work best for your child.
I’d love to hear your feedback if you try this recipe so please comment!
Try these quick and easy chicken tenders for a kid-friendly weeknight protein paired with a grain and a veggie (or fruit!)
- 2 tablespoons olive oil or butter
- 1 pound chicken tenders
- 1 garlic clove, peeled and sliced
- Warm the oil or butter in a large skillet over medium heat.
- Add the chicken tenders and top with the sliced garlic. Sprinkle with salt.
- Cover and cook for 4 minutes. Remove cover.
- Flip over and cook for an additional 3-4 minutes uncovered. Cook until a meat thermometer registers 165 degrees F.
Use chicken tenders for quick and even cooking.
Cover the pan before you flip the chicken to prevent it from drying out.
Add sliced garlic on the chicken for flavor. You can remove them before serving as desired.
Sprinkle with salt.
Serve with a dipping sauce such as ketchup, ranch, or salsa if desired.
Serve shredded or diced, according to what will work best for your child.
Filder Under:Dinner, Egg-Free, Gluten-Free, Nut-Free, Recipes
Make the BEST Pan fried chicken breasts. Enjoy Intense restaurant quality flavor and REALLY juicy, tender meat. This simple method of pan frying chicken will have your meat on the table in 30 minutes. Pan fried chicken is great in salads and with many side dishes. So many choices.
Look at all the juices in the meat. And the seasonings are cooked right in.
Have you ever had the chicken salad at a good restaurant? So flavorful, perfectly seasoned and deliciously moist with the flavor seared right into the meat. That was the flavor I wanted for my homemade pan fried chicken.
Watch Me Make Pan Fried Chicken!
I tried several different ideas and researched a lot before I found the key to perfect pan fried chicken. Maybe you were raised with chicken recipes. Maybe you learned all about chicken recipes from your family chef. OR …maybe your like me.
My dad hated chicken for dinner. He raises his birds and collects the eggs. Sentimental guy. He loves taking care of his laying hens. Only a few of our chickens ever made it to the dinner table. Usually the mean old roosters. My family ate a LOT of hamburger when I was growing up. 🙂
I didn’t earn my chicken frying spurs till I married. My hubby is a chicken fan. And it’s such a healthy meat I just had to figure out how to make it properly.
Pan Frying chicken
At restaurants, the Chicken Caesar salad was my go to meal. By golly I wanted to make it like that at home. Hubby was all for it. After a lot of trails and ‘meh’ results I got it right.
Now my family requests this pan fried chicken recipe all the time. I serve it with brown rice quinoa blend, Mexican cornbread, sourdough and my roasted vegetables when I want a healthy, quick and easy weeknight dinner. I can have it on the table in about a half hour.
The best Pan Fried Chicken is seared a golden brown with the seasonings and juices cooked right in. These breasts are properly rested and ready to serve.
Pan Fried Chicken Breast Recipe:
You can use this method for chicken thighs or tenders as well as breasts. However, the amount of time they will need to fry will vary depending on the thickness of the meat.
This recipe produces a beautifully flavored tender meat with a ton of flavor in every bite.
TIPS: The secrets to truly excellent pan fried chicken
- Season your meat liberally. I use salt, pepper and Creole seasonings most of the time. Montreal steak or chicken seasonings, onion powder or garlic powder are also good choices. You can basically do almost anything with chicken. So decide how your going to use the chicken and then add a nice even coating of seasonings to BOTH sides of the meat. Choose spices that enhance the meal properly.
- Use a proper oil. I like olive oil best but it’s not a high heat oil. Coconut oil, peanut oil or avocado oil are all good higher heat oil choices. Stay away from cheap vegetable oils. They don’t have the flavor you need for this recipe. You won’t get the best result from them.
- Use a heavy cast iron skillet or one with an anodized aluminum bottom and a lid. Ceramic coated cast iron skillets will also give you a nice even heat that will cook your chicken to perfection. Your chicken can overheat and burn on the bottom in a thin bottomed skillet. The problem is the chicken might not get thoroughly cooked through if you have to remove it early to prevent over browning. OR the pan may not sear the meat properly. Which means you’ll lose flavor and moisture.
- Preheat your skillet to medium high heat. We need to attain medium high before adding the breasts. We are searing chicken breasts to seal the seasoning flavor right into the meat and seal in the juices.
- USE TONGS TO handle your chicken meat at all stages of cooking. Not a meat fork or knife. Do not test your chicken breast meat for doneness with a knife. It must NOT be pierced until completely cooked and rested for prime juiciness.
- Cover your chicken while pan frying. Covering the chicken eliminates messing oil splattering all over your stove. But most important the chicken benefits from cooking covered. Covering the fry pan drives the heat into the center of the chicken while the outside is searing. That’s how you keep the meat moist and get it done all the way through.
- How Long to pan fry chicken is another important point. You want the chicken seared and the juices sealed. And you need the middle done too. For most chicken breasts five minutes a side will be just right. If you have an extremely THICK chicken breast you may have to cut it lengthwise before cooking. If you are cooking a thin small breast or thighs or tenders 3 minutes may be all you need per side. Maybe even less. WATCH it.
- The chicken is done to perfection when the outside is golden brown and the chicken is plump with no pink showing anywhere. BUT DON”T CUT IT YET. If it is still slightly pink in the middle the next step will get it thoroughly done.
- REST your pan fried chicken covered with foil about 10 minutes. BEFORE you cut into it. Resting your meat will help it to finish the cooking process. AND help it retain the juices if you leave it alone. Promise. This is a critical step!
Pan Fried Chicken after resting and foil is removed. Juicy chicken with the spices seared right into the meat. Delicious!
Prep Time: 5 minutes Cook Time: 10 minutes Additional Time: 10 minutes Total Time: 25 minutes
Make the BEST Pan fried chicken breasts. Enjoy Intense restaurant quality flavor and REALLY juicy, tender meat. This simple method of pan frying chicken will have your meat on the table in 30 minutes. Pan fried chicken is great in salads and with many side dishes.
- 2 boneless skinless chicken breasts
- 1 Tablespoon Olive oil
- Season chicken breasts
- Heat the skillet with olive oil to medium high heat
- immediately add breasts to the skillet
- cover and cook five minutes
- turn the chicken with TONGS
- cook five more minutes covered
- remove from heat and cover the breast with tinfoil
- Rest 10 minutes without piercing the breasts.
- How Long to pan fry chicken is an important point. You want the chicken seared and the juices sealed. And you need the middle done too. For most chicken breasts five minutes a side will be just right.
- However, If you have an extremely THICK chicken breast you may have to cut it lengthwise before cooking to get it perfectly cooked. If you are cooking a thin small breast or thighs or tenders 3 minutes may be all you need per side. Maybe even less. WATCH it.
NUTRITION: This recipe nutrition in based on a single 8 oz. chicken breast per person.
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one 8 oz. chicken breast
Pan Fried Chicken Breast
This recipe for Pan Fried Chicken Breast is something you’ll be making often! It’s my “go to” boneless chicken breast recipe and what I think is the best pan fried chicken I’ve ever had. It’s low carb, Keto, gluten free, and Weight Watchers approved. It’s also cooked and on the table in under 30 minutes! How’s that for fast and healthy chicken recipes?
Over the years, I’ve had the opportunity to perfect the pan fried chicken breast. That’s because my daughter only ate one protein growing up…the infamous boneless chicken breast.
Even on nights when the rest of my family was enjoying beef, pork, or some other animal protein, I often whipped up a pan fried chicken breast for her.
To say she was picky, was an understatement. But, we survived. And I’m happy to say now that she is a young adult in her 20’s, her palate has expanded way beyond boneless chicken breasts. But every cloud has a silver lining because I can now make the best pan fried chicken breast ever.
Around here, we call this Plain Jane chicken. If you follow me on Instagram, you might have seen my story about this chicken breast recipe already!
Can you cook chicken breasts in a frying pan?
I find myself making boneless chicken breasts in a frying pan at least once a month or more because it’s fast, healthy, and delicious comfort food we feel good about eating. The entire cooking process is done stovetop, so there’s no need to turn your oven on. All you need is a good frying pan and a lid that fits!
How do you fry chicken breast chunks?
Just don’t! This Pan Fried Chicken Breast recipe is also great when you need tasty, cooked cubed chicken chunks for recipes like Chicken Bacon Pasta and Chicken and Sausage Jambalaya.
Cooking the chicken breasts whole help you avoid overcooking the chicken. And no one likes dried out, over cooked boneless chicken breasts! Cook the whole boneless chicken breasts to an internal temperature of just under 165 degrees F then let them sit for 2 – 3 minutes before cutting into chunks.
Cooking chicken breast chunks this way also avoids you having to cut up raw chicken.
Tips for making the best Pan Fried Chicken Breast:
- Blot boneless chicken breasts dry with a paper towel before seasoning. Moisture on the surface of the chicken breast will impede browning.
- Season chicken at least 30 minutes before cooking. This helps the seasonings (especially salt) absorb into the meat.
- Pan “fry” in a mixture of oil and butter. The butter will aid in browning and the oil will help keep the butter from burning. The butter will also add a nice flavor to the chicken breasts.
- Use the lid to allow the chicken, once browned on each side, to come to a safe temperature ( internal temperature of just under 165 degrees F. )
- Allow the chicken to rest for 2 to 3 minutes after cooking and removing from the pan before cutting into it. This will allow the juices to redistribute and help ensure a juicy boneless chicken breast.
Pan Fried Chicken Breast, healthy chicken recipes main dish American Yield: 3 – 4 servingsAuthor: Renee PajPrint Recipe
With ImageWithout Imageprep time: 30 minscook time: 15 minstotal time: 45 mins Boneless skinless chicken breasts are seasoned and pan fried in a skillet in a mixture of oil and butter for a delicious, healthy main dish protein cooked in under 30 minutes!
- 1 to 1 1/2 pounds boneless, skinless chicken breasts
- Kosher salt
- Fresh ground black pepper
- garlic powder
- 1 TBSP olive oil (or canola, vegetable)
- 1 TBSP unsalted, butter
- Pat chicken breasts dry with a paper towel.
- Season both sides of chicken breasts with kosher salt, black pepper, and garlic powder. (I’m not giving amounts, because I don’t measure, but if I had to guess, I would say 1/2 tsp. salt, 1/4 tsp. black pepper, and 1/2 tsp. garlic powder) Allow to sit for about 30 minutes.
- Heat large skillet with 1 TBSP olive oil over medium/high heat. When oil begins to shimmer, swirl in butter until melted and bubbly.
- Add in chicken breasts, one at a time, taking care to not overcrowd the pan.
- Allow chicken breasts to cook on the first side until golden brown. Do not move them while they are browning. This can take about 5 to 6 minutes or so.
- Turn breasts over and brown the other side. This can take another 5 – 6 minutes.
- Cover pan, turn heat down to medium heat, and continuing cooking until internal temperature is just under 165 degrees F. (time will depend on size of chicken breasts)
- Remove chicken breasts to a platter and let rest for 2 – 3 minutes before serving or cutting into chunks for recipes.
Nutrition Information is an estimate calories
210 fat (grams)
9 sat. fat (grams)
3 carbs (grams)
0 protein (grams)
31 Copyright © 2018 Renee’s Kitchen Adventures Created using The Recipes Generator
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An easy one pan chicken dinner recipe, boneless, skinless chicken breasts are brushed with dijon mustard and roasted with broccoli.
Chicken breasts are one of my go-to ingredients for a healthy, protein-packed weeknight dinner but they can get a little boring if you don’t know what to do with them, am I right?
Sheet pan dinners (also known as one pan dinners) are one of my favorite ways to create a lean meal that is full of flavor and requires minimal cleanup.
Ideal for using whatever meat, fish and/or vegetables you have on hand, I love how simple yet satisfying they are to make.
To create this one pan chicken and broccoli recipe at home, you simply drizzle chicken and broccoli with olive oil, salt and pepper. I always add a little lemon juice either before I throw it in the oven or when it comes out of the oven.
Then, before baking, you brush each chicken breast with dijon mustard to lock in the juices and add flavor. As the broccoli roasts, it caramelizes and becomes slightly sweet.
To serve, simply slice up the chicken breasts and divide the broccoli between four plates. I like to sprinkle with fresh parsley before serving but that’s optional.
Want more tasty chicken recipes? Head here. Your fork is waiting.
One Pan Roasted Chicken and Broccoli
An easy one pan chicken dinner recipe, boneless, skinless chicken breasts are brushed with dijon mustard and roasted with broccoli. 0 from 0 votes Course: Main Course Cuisine: American Keyword: chicken dish, one pot Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 4 Calories: 434kcal Author: Liz Della Croce
- 4 six-ounce chicken breasts boneless, skinless
- 2 bunches broccoli cut into florets
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/4 cup dijon mustard
- lemon juice optional, to serve
- Preheat oven to 400 degrees and spray a baking sheet with cooking spray (or line with foil.)
- Place chicken breasts in the center of the baking sheet and scatter broccoli florets around the chicken. Drizzle both the chicken and broccoli with olive oil, salt and pepper using tongs to evenly coat.
- Brush each chicken breast with one tablespoon dijon mustard then bake pan for 25 minutes, flipping chicken over around the 15 minute mark.
- Drizzle with lemon juice before serving if you wish.
Calories: 434kcal | Carbohydrates: 21g | Protein: 57g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 1702mg | Potassium: 1818mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1960IU | Vitamin C: 274.1mg | Calcium: 163mg | Iron: 3.3mg
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Recipe by The Lemon Bowl // Photography by Alejandro Photography
Want more quick an easy dinner ideas? Check out my Pinterest board!
Lemon Chicken with Parmesan Roasted Broccoli is one of the easiest dinners you can make and you’ll love this easy clean up! You get tender, bright lemony chicken breasts, and flavorful parmesan coated broccoli. A dinner the whole family will love!
Lemon Chicken and Roasted Broccoli
I actually made this recipe for my brother. He recently graduated from college and just started his first nursing job.
He’s looking for easy recipes and he told me he’s been making a lot of baked lemon chicken (with lemon pepper and garlic powder), but he said it’s been coming out dry and tough/chewy.
So my tips to him were pound the thicker parts of the chicken just enough to even out the thickness so it cooks evenly, and if you’ll be cooking more than one chicken breast use chicken breasts that are even in size.
Watch the Video (1 Min)!
Then I like to cook the chicken breasts at a fairly high temp, and always test the internal temperature of the chicken with an instant read thermometer (anything past 165 and your chicken starts to dry), and if you’ve got time a quick salty marinade (like the 15 minutes allotted here) works wonders.
The salty acidic marinade helps makes the chicken nice and tender while the lemon, herbs and garlic and a delicious flavor.
This is a recipe that’s pretty hard to mess up if you follow those simple steps.
Chicken Recipe for Any Day of the Year!
Chicken is one of my go to dinners so I hope by now I know how to cook it :). Of course my favorite cooking method is grilling chicken because I love the slight charred flavor but for cold winter days and quick weeknight meals this is the perfect option!
Plus, I love with this oven roasted method how a veggie can be cooked alongside it (you could also sub asparagus (which will only need 1 Tbsp oil), or cauliflower, bell peppers, zucchini, or yellow squash because those all have shorter roasting times).
Aren’t sheet pan meals just the best?? Try this one out, it’s one of my favs! And pair it with a side of quinoa or brown rice to complete the healthy meal.
Tips for This Recipe
- Pound chicken breasts to even the thickness.
- Don’t skip the marinating time, even though it’s short that little of time lets some flavor soak ing.
- Smaller chicken thighs can be used as well but increase baking time as needed.
- I don’t recommend baking the chicken with lemon slices because while it may look pretty it leaves behind a bitter taste from the lemon pith.
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Sheet Pan Lemon Chicken with Parmesan Roasted Broccoli
5 from 13 votes
This is one of the easiest dinners you can make and you’ll love this easy clean up! You get tender, bright lemony chicken breasts, and flavorful parmesan coated broccoli. A dinner the whole family will love!
Servings: 4 Prep Time 15 minutes Cook Time 18 minutes Marinating Time 15 minutes Total Time 48 minutes
Chicken and marinade
- 4 (6 oz) boneless skinless chicken breasts
- 3 Tbsp olive oil
- 3 Tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper
- 2 tsp minced fresh parsley and lemon slices, for garnish (optional)
- 1 1/4 lbs broccoli crowns, chopped into bite size florets (about 5 cups florets)
- 2 Tbsp olive oil
- 1 clove garlic minced
- 2 Tbsp grated parmesan (the fine powdered stuff)
- Pound thicker portion of chicken breast with the flat side of a meat mallet to even out their thickness. Add chicken to a gallon size resealable gallon bag.
- In a small bowl whisk together 3 Tbsp oil, lemon juice, garlic, Italian seasoning and season with 1 1/4 tsp salt and 3/4 tsp pepper.
- Pour marinade over chicken, seal bag while removing excess air. Rub marinade around the chicken after sealing bag. Transfer to refrigerator and let rest at least 15 minutes (or up to 4 hours).
During those 15 minutes preheat oven to 425 degrees. Spray an 18 by 13-inch rimmed baking sheet with non-stick cooking spray.
- Place broccoli on baking sheet, toss with 2 Tbsp olive oil and the garlic and season with salt. Spread into an even layer covering about 2/3 of the baking sheet (as pictured).
- Remove chicken from marinade in bag and transfer to the remaining space on the baking sheet in a single layer (I spooned the garlic from the marinade over the chicken as well).
- Roast in preheated oven until each chicken breast registers 165 degrees in center and broccoli is tender and nicely browned in spots, about 16 – 22 minutes.
Remove from oven and sprinkle broccoli with parmesan then sprinkle chicken with parsley if desired and garnish with lemon slices. Season chicken with more salt to taste as desired. Serve warm.
Nutrition Facts Sheet Pan Lemon Chicken with Parmesan Roasted Broccoli Amount Per Serving Calories 470 Calories from Fat 279 % Daily Value* Fat 31g48% Saturated Fat 6g38% Polyunsaturated Fat 3g Monounsaturated Fat 6g Cholesterol 95mg32% Sodium 176mg8% Potassium 778mg22% Carbohydrates 11g4% Fiber 3g13% Sugar 2g2% Protein 35g70% Vitamin A 1005IU20% Vitamin C 131.5mg159% Calcium 114mg11% Iron 2.3mg13% * Percent Daily Values are based on a 2000 calorie diet. Course: Main Course Cuisine: American Keyword: lemon chicken, Roasted Broccoli Author: Jaclyn
12-Minute Chicken and Broccoli
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This 12-Minute Chicken and Broccoli recipe is ultra-quick and easy to make, and tastes SO delicious!
For those nights when you just need dinner on the table…like that. 💨 ✨ 🙌
This easy Chicken and Broccoli recipe won’t let you down.
It’s been one of my go-to quick and healthy dinner standbys for years and years now. And, since I first posted this recipe on the blog four years ago, thousands of you have now also made and loved it, and reported back that it’s one of your faves too. Understandably! This one is incredibly quick and easy to make, the zesty stir-fry sauce is made with simple ingredients you like keep stocked your pantry, and that classic duo of chicken and broccoli always has a way of hitting the spot. Simple and healthy stir-fry FTW!
That said, as much as I love the classic chicken and broccoli combo, I should note that this recipe’s incredibly versatile if you want to mix things up. For example, feel like subbing in a different protein? Go for it. Have some leftover zucchini or onions or bell peppers or other veggies on hand? By all means, toss ’em in too. Feel like serving it up over quinoa or noodles, or even just some sautéed greens? Use whatever you have! The sky’s the limit for customizing here. But…this base recipe is an excellent one to bookmark as a good place to begin.
So that when life gets busy, yet you still want a healthy homemade dinner you can feel good about, this winner winner of a chicken dinner can be on the table in no time. 👊
12-Minute Chicken and Broccoli | 1-Minute Video
As I shared in my original post about this recipe, the inspiration for this one came back in the day from my Burmese friend, Si Si, who loaded me up one summer morning with a CSA bag overflowing with fresh broccoli, since she knew it was my fave.
Years later, I still always think about her whenever I make this recipe. Especially now that Barclay’s in my life, whom she affectionately always calls “Broccoli” with a smile and a laugh, since his name was hard to pronounce when she was first learning English. Love this girl and her broccoli…and my Broccoli. 😉
That said, since the initial photos of this post were looking a little tired, I decided to snap some new ones this month to give this post a little update. Plus, we have two snazzy new videos ready for you too!
First, a quick tutorial on how to chop broccoli, in case you need a refresher. 👆
As you can see, there’s not much to it. Just cut up a few chicken breasts into bite-sized pieces. Sauté them in a skillet until cooked through. Then add the chopped broccoli and sauté for a few more minutes with the chicken, until it turns bright green and slightly tender (but I like mine to still be very crisp).
Then meanwhile, as the chicken and broccoli are cooking, whisk together a simple stir-fry sauce. As I mentioned above, I’ve kept the ingredients for this one limited to a short list of pantry staples. So (hopefully!) it should be an easy one to whip out, without having to make an extra trip to the store. Just stir it in at the last second and stir for a minute or so, until thickened.
Then this quick and easy dinner will be ready to go! And as the title promises, if you have those ingredients ready to go and are moving at a lively pace, this one really can be ready in just 12 minutes. Boom.
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This quick Chicken and Broccoli Stir-Fry recipe is full of zesty flavors, it’s easy to customize, and it can be ready to go in just about 12 minutes!
- 2 tablespoons olive oil, divided
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- salt and pepper
- 1 batch Stir-Fry Sauce (see below)
- 1 bunch broccoli, chopped into small florets, stem discarded
- 1 teaspoon toasted sesame oil
- toppings: sliced green onions, toasted sesame seeds
Stir-Fry Sauce Ingredients:
- 2/3 cup water
- 1/3 cup reduced-sodium soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 2 tablespoons honey
- 2 cloves garlic, peeled and minced
- 1 teaspoon ground ginger
To Make The Stir-Fry:
- Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add chicken breasts, and season with a generous pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is browned and mostly cooked through.
- While the chicken is cooking, make your sauce. (See below.)
- Once the chicken is browned, add the remaining 1 tablespoon of olive oil and broccoli, and stir to combine. Continue cooking for an additional 3 minutes, until the broccoli is bright green. Stir in the sauce, and cook for an additional 1 minute until the sauce has thickened. Remove from heat and stir in the sesame oil until combined.
- Serve warm, garnished with green onions and toasted sesame seeds. Or transfer to a sealed container and refrigerate for up to 3 days.
To Make The Sauce:
- Whisk all ingredients together in a small bowl until combined.
I slightly tweaked the sauce recipe in 2017, to add just a bit more to the recipe. But it should still taste the same! 🙂
posted on February 12, 2018 in Asian, Entrees / Main Dishes