Pan fried chicken breasts recipe! These fried boneless skinless chicken breasts are crispy, healthy, flavorful, juicy, tender, and delicious. Quick to make taking less than 20 minutes to pan fry in a skillet, you can serve with potatoes, vegetables or any side of choice.
Let me show you how to fry chicken breast in quick steps.
Chicken breasts are so versatile and can be served with anything from potatoes, to grains, vegetables, sauces, and more. They can also be used for quick meals such as sandwiches, wraps, and salads.
Pan frying chicken is one of the healthiest and quickest methods of cooking chicken and this boneless chicken breasts recipe is quick, easy, and simple that's why it's one of my go-to when I need to rustle up a quick meal.
Pan Fried Chicken Breasts Recipe
This pan fried chicken breast recipe is made in a skillet using just 1 and a half tablespoons of oil making it lower calories than deep frying.
It is quick to make and takes 15 minutes to cook. This makes it perfect for when you need to get a meal on the table in 30 minutes or less.
If what you are after is a tried, and trusted fried chicken recipe, then this is the one that will give you tender, packed full of flavor, crispy crust, juicy inside pan fried chicken breasts.
A few pantry ingredients are what's needed to make it. These ingredients are also inexpensive and regular pantry ingredients.
This is a low-carb, and keto-friendly recipe.
The garlic butter sauce added at the end of the cooking process takes it up a notch but you can skip this step if butter is not your thing.
To use other parts of chicken, check my pan-fried chicken drumsticks or Stove top chicken thighs recipe.
Tools you will need to Make this Recipe:
Cast iron skillet, or a frying pan
Mixing bowl to season the chicken
Kitchen towel
Slotted spoon
Ingredients
Chicken breasts
Paprika
Thyme
Oregano
Garlic powder
Pepper
Salt
Butter - Optional
Garlic - Freshly minced (Optional)
How to Fry Chicken Breasts (How To Pan Fry Chicken Breast)
Prep the chicken - Clean the chicken and use paper towels to dry them.
If they are uneven in thickness, you can use a mallet to flatten them.
Season chicken breast for pan frying - Add the chicken, paprika, thyme, oregano, garlic powder, black pepper, and salt into a bowl. Mix till they are well combined and the chicken nicely coated in the seasoning.
Fry - Place a skillet on medium heat then add in vegetable or sunflower oil.
Arrange the chicken breasts in the skillet with the smooth side down.
Pan fry on medium heat for 5-7 minutes without moving them then turn the chicken breasts to the other side. Fry for another 5-7 minutes or until cooked through.
Add in garlic butter and stir until fragrant then scoop to cover the chicken with it (Optional step).
Serve - Take off heat and serve.
How Long To Fry Chicken Breast
This depends on the size of the chicken breast and whether they were flattened prior to frying. The time guide is as follows:
For medium size, how long to pan fry chicken breast is 14 minutes based on pan frying each side for 7 minutes or until the internal temperature is at least 165F/75C.
Deep frying chicken breast takes 10 minutes.
Air frying- Air frying chicken breast at a temperature of 200C takes 10-12 minutes.
You will know chicken is cooked when there is no pinkiness in the middle and the internal temperature when checked with an instant meat thermometer is at least 165F/75C in the thickest part.
What To Serve With Fried Chicken Breast
These are some suggestions of what to eat with fried chicken:
Potatoes - Potatoes make a good side dish with chicken. Some potato side dishes you can pair with chicken breasts are fried potatoes, Parmentier potatoes, roast potatoes, air fryer potatoes, boiled potatoes.
Vegetables - makes a healthy side dish to pair with chicken. Some recommendations are air fryer roasted vegetables, boiled broccoli, sauteed vegetables, Mediterranean roasted vegetables, boiled carrots.
Rice - Spicy rice, long grain rice, jollof rice, rice and peas, basmati rice, brown rice, jasmine rice
Dips and sauces - Peri peri sauce, Garlic butter sauce, lemon butter sauce.
Storage Instructions
To store pan fried chicken breast, leave to cool completely before packing in a Ziploc or sealable container then store in the refrigerator.
To store in the fridge, put in an airtight container, label, and store. It will last up to 5 days.
In the freezer, label with name and dates before freezing. It will last up to 5 months in the freezer.
To reheat, reheat in the microwave, or on the stove in a skillet/pan.
To reheat in a pan, add the chicken breasts in the pan, add a bit of water and cook on medium heat till warmed through and the water dries up.
Leftovers can be used for chicken in tomato sauce, omelettes, curries, sandwiches, wraps, salads.
Tips
- Flatten chicken breast with a mallet if they are too thick and uneven.
- Pat the chicken dry with a kitchen towel before seasoning.
- You can use any other seasoning or spice rub of your choice.
- Don't overcrowd the skillet. Leave enough space to be able to easily flip the chicken.
- Pan fry on medium heat so the chicken cooks evenly and thoroughly.
- Don't move the chicken breasts in the first few minutes of pan frying.
- Add some water into the pan if the chicken breasts are too thick and you need a longer time to cook. This will prevent the outer part of the chicken from burning while the inside cooks.
More Chicken Breast Recipes
Instant pot chicken and broccoli
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Pan Fried Chicken Breasts Recipe
Equipment
- Cast iron Skillet
Ingredients
- 3 pieces Chicken breasts
- ½ tablespoon Paprika
- ¼ teaspoon Garlic powder
- ¼ teaspoon Black pepper or to taste
- ½ teaspoon Thyme
- ¼ teaspoon Oregano
- Salt to taste
- 1 tablespoon Butter
- 1 teaspoon Minced garlic
- 1.5 tablespoons Vegetable oil
Instructions
- Clean the chicken and use paper towels to dry them.If they are uneven in thickness, you can use a mallet to flatten them.
- Add the chicken, paprika, thyme, oregano, garlic powder, black pepper, and salt into a bowl. Mix till they are well combined and the chicken nicely coated in the seasoning.
- Place a skillet on medium heat then add in vegetable or sunflower oil.Arrange the chicken breasts in the skillet with the smooth side down.
- Pan fry on medium heat for 5-7 minutes without moving them then turn the chicken breasts to the other side. Fry for another 5-7 minutes or until cooked through.
- Add in garlic butter and stir until fragrant then scoop to cover the chicken with it (Optional step).
- Take off heat and serve.
Notes
- Flatten chicken breast with a mallet if they are too thick and uneven.
- Pat the chicken dry with a kitchen towel before seasoning.
- You can use any other seasoning or spice rub of your choice.
- Don't overcrowd the skillet. Leave enough space to be able to easily flip the chicken.
- Pan fry on medium heat so the chicken cooks evenly and thoroughly.
- Don't move the chicken breasts in the first few minutes of pan frying.
- Add some water into the pan if the chicken breasts are too thick and you need a longer time to cook. This will prevent the outer part of the chicken from burning while the inside cooks.
Omgawd!! This is so good!! I’m never good at making boneless skinless chicken breast unless it’s Romano or Picata. I wanted something different. This is so darn juicy and flavorful. My husband loved it too. I made exactly as the recipe says. I wish I could post a picture. Oh and that last step with garlic and butter really makes it too.
Thank you Kemi
Thank you Bonnie! I'm glad you loved it.