Description
Learn how to make my foolproof pan-fried chicken breast recipe, and NEVER settle for dried-out chicken again! Ready in 10 minutes, it’s delicately seasoned, golden brown, and juicy in the center.
Ingredients
Scale
- 4 chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon parsley (dried)
- 1/2 teaspoon oregano (dried)
- 1/2 teaspoon basil (dried)
- 1/2 teaspoon thyme (dried)
- 1/4 cup all-purpose flour
- 4 tablespoons butter
Instructions
- Step: Lightly pound the chicken breasts with a meat mallet so you get even thickness.
- Step: Combine the salt, pepper, garlic powder, onion powder, paprika, red pepper flakes, parsley, oregano, thyme, and flour in a small bowl and rub the meat with your hands on both sides to make sure it is evenly coated.
- Step: Heat butter in the pan over medium-high heat in a large skillet. Add chicken to the skillet and cook for 4 minutes per side.
- Step: Once the chicken is golden brown or reaches an internal temperature of 160F/70C, remove the chicken from the pan and let it rest for a couple of minutes, covered.
Notes
To store: Once cool, transfer the cooked chicken to an airtight container. Store it in the fridge for 3 to 4 days. To freeze: Wrap the chicken breasts in aluminum foil, place them in a freezer-safe bag, and freeze for up to three months. To reheat: Reheat the chicken in a preheated oven or microwave in 30-second intervals until warm.
- Prep Time: PT2M
- Cook Time: PT8M
- Category: Main Course
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 0.1 g
- Sodium: 1970 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 85 mg
Keywords: pan fried chicken, chicken breast recipe, quick dinner, 10 minute chicken