Pan Fried Chicken Breast Recipe

Four fried chicken breasts with sauce and garnished with parsley in a skillet.

5 from 3 votes

Pan Fried Chicken Breast Recipe

Pan Fried Chicken Breast is juicy, with golden seasoned crust outside coated in delicious pan sauce. This pan seared chicken is ready in 30 minutes!

Prep Time5

Cook Time18

Resting Time7

Total Time30

Course: Main Course

Cuisine: North American

Diet: Low Fat

Servings: servings

Calories: 350kcal

Author: Olena Osipov

Ingredients

4 large boneless skinless chicken breasts 2 pounds, can be different sizes
1 tablespoon all purpose seasoning
2 tablespoons olive oil extra virgin
1 tablespoon butter unsalted
1 large garlic clove grated
1/3 cup chicken broth low sodium
2 tablespoons fresh parsley for garnish (optional)

US Customary - Metric

Instructions

Pat dry chicken breasts with paper towels and cut thick ones in half lengthwise. You can leave thin ones alone.
Place chicken breasts on a cutting board, cover with a piece of plastic wrap and pound with a meat mallet or rolling pin until even thickness. About 1 inch thick. Sprinkle with seasoning on both sides.
Preheat large skillet on medium-high heat and add olive oil. Pan fry a couple chicken breasts for 3-4 minutes or until its edges turn white on top and golden crust forms on the bottom. Flip and cook for another 3-4 minutes. Work in batches. Transfer cooked chicken onto a platter.
Reduce heat to low and add butter and garlic. Saute for 30 seconds, stirring constantly. Add chicken broth and simmer for a minute or two, stirring and scraping brown bits from the bottom of the skillet. Turn off heat.
Return chicken breasts to the skillet and coat each on both sides with the sauce. Or just pour sauce over a platter with chicken.
Cover chicken with aluminum foil and let it rest for 5-10 minutes. Garnish with parsley, if desired, and serve hot with your favorite side or salad.

Notes

Store: Pan fried chicken breast is the juiciest on a first day. However, you can refrigerate leftovers in an airtight container for up to 3 days. Technically, chicken can be stored for up to 5 days but I think it tastes best within first three days.

Freeze: Once cooked and cooled, place leftovers in a freezer bag or airtight container, seal and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Nutrition