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–+ servings
pan-friend boneless chicken breast on a wire rack

Pan-Fried Chicken Breasts

Author: Marsha McDougal
These 20-minute Pan-Fried Chicken Breasts are juicy & flavorful with a crispy golden brown crust that just melts in your mouth!
4.75 from 4 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Equipment

Ingredients
  

  • 2 boneless, skinless chicken breasts
  • 2 teaspoons fine sea salt, divided
  • 1 teaspoon black pepper, divided
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ⅓ cup all purpose flour
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter

Instructions
 

  • Slice the chicken breasts in half to make 4 thinner chicken cutlets. Make sure the chicken breasts have an equal thickness. You can do this by lightly pounding the thicker part of each chicken breasts with a rolling pin or meat pounder.
  • Add 1 teaspoon of sea salt, ½ teaspoon black pepper, the Italian seasoning and paprika to a small prep bowl. Mix together to combine. Season each chicken breast with the seasoning mix and rub the seasoning in with your hands on both sides to make sure each breast is well coated.
  • Now add the flour to a shallow plate. Season the flour with 1 teaspoon salt, ½ black pepper and the garlic powder. Add the chicken breasts to the plate and lightly coat each one with the seasoned flour on both sides. Set the coated chicken to the side.
  • Heat a large skillet over medium heat. Add the olive oil and butter. Once the skillet is hot, add the chicken breasts to the skillet and cook for approximately 3-4 minutes on each side. 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.
  • Once the chicken is crispy, golden brown on both sides, and has an internal temperature of 165°F, remove them from the skillet and allow them to rest (preferably on a wire rack) for 3-5 minutes. Serve with your favorite sides and enjoy!

Notes

  1. Make sure your heat is not too hot or your chicken will not cook evenly. Ideally you want to keep your heat at medium heat and towards the end turn it down to medium-low if needed.
  2. Use a meat thermometer to check for doneness. The temperature should be at least 165°F.

Nutrition

Serving: 1servingCalories: 195kcalCarbohydrates: 9gProtein: 13gFat: 12gCholesterol: 44mgSodium: 1252mgFiber: 1gSugar: 0.1g
Course Dinner, Lunch
Cuisine American
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