Pan-Fried Chicken Breasts

These Pan Fried Chicken Breasts are perfect when you need a quick protein for lunch or dinner! They are tender and juicy with lots of flavor! And the best part is you can pair it with your favorite vegetables or add it to a quick salad.

What I love most about these chicken breasts is that you get a nice thin crispy golden brown crust that just melts in your mouth. It's not thick or a heavy batter, its a thin lightly floured crispy crust. This also happens to be the way that I cook my chicken for my Creamy Tuscan Chicken recipe!

INGREDIENTS YOU WILL NEED

Boneless, Skinless Chicken Breasts 

All purpose flour

Extra Virgin Olive Oil

Butter

Salt & Pepper

Garlic Powder

Italian Seasoning

Paprika

HOW TO MAKE PAN FRIED CHICKEN BREASTS

Full instructions are included in the recipe card below, but here’s a quick overview:

Step One: Slice your chicken breast in half to make 2 thinner chicken breasts. If you are using chicken cutlets or if your chicken breasts are already on the thinner side, you can skip this step. But make sure your chicken breasts have an equal thickness. You can do this by lightly pounding the thicker part of your chicken breasts with a rolling pin or meat pounder. 

Step Two: Season each breast with salt, pepper, Italian seasoning and paprika. Rub seasoning in with your hands on both sides to make sure each breast is well coated.

Step Three: Add flour to a shallow plate. Season flour with salt, pepper and garlic powder. Lightly flour each chicken breast on both sides with seasoned flour.

Step Four: Heat a large skillet over medium heat. Add olive oil and butter. Add chicken breasts to the skillet and cook for approximately 3-4 minutes on both sides. If your skillet is getting too hot, turn your heat down to medium-low. You want the chicken breasts to cook all the way through without burning too quickly. Take your time, don't rush it.

Step Five: Once chicken is browned on both sides, check the internal temperature of your chicken to make sure they are done with a meat thermometer. Internal temperature should be at least 165°F. Remove from heat and allow your chicken breasts to rest for 3 minutes. Enjoy!

WHAT SKILLET SHOULD YOU USE

I recommend using a good quality heavy bottom stainless steel pan, like this 12 inch fry pan with lid or a good cast iron skillet. Both stainless steel and cast iron skillets hold heat very well and evenly distribute the heat when cooking. If neither of these are available to you then you can certainly use a good quality non-stick skillet.

HOW TO KNOW WHEN YOUR CHICKEN BREASTS ARE DONE

The only safe way to know when your chicken breasts are done is to use a meat thermometer. Digital meat thermometers are inexpensive and simple to use. Your chicken should reach an internal temperature of 165°F with a meat thermometer inserted into the thickest part of your chicken breast.

A meat thermometer also keeps you from cutting inside your chicken breast to check for doneness. If you cut inside your chicken breast before it's time you will lose all of the juices that help keep the chicken moist and tender. Trust me...just invest in a meat thermometer.

SERVING SUGGESTIONS

Serve your pan-fried chicken breasts with any of your favorite vegetables or use them in recipes that have a creamy sauce. The light breading on the chicken soaks up sauces very nicely. Here are a few of my favorite ways to serve these chicken breasts.

• Creamy Marsala Chicken
• Sauteed Green Beans with Peppers and Onions
• Garlic Mashed Potatoes
• Sauteed Zucchini & Yellow Squash
• Sheet Pan Roasted Potatoes and Broccoli

MORE EASY CHICKEN RECIPES

• Baked Chicken Breast
• Sauteed Chicken Breast
• White Chicken Chili
• Sheet Pan Chicken Fajitas

PAN FRIED CHICKEN BREASTS VIDEO

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