Pan Fried Chicken Breast Crispy And Juicy Wellplated Com

It’s also a tasty change of pace from Baked Chicken Breast, as well as another satisfying way to cook chicken when Grilled Chicken Breast isn’t an option. Because the chicken breast is well seasoned, this recipe can hold its own as a stand-alone entrée, and it’s versatile enough to dice and add to salads, sandwiches, pasta, and more.

How to Make Pan Fried Chicken Breast

This simple method for cooking chicken in a pan gives you fast, tasty results.

Because baked chicken breast is easy to dry out, it needs time to brine or marinade before you cook it.Pan frying chicken breast is a more moist cooking method because of the oil. The pan’s high temperature cooks the chicken quickly, before it can dry out. Brining or marinading isn’t needed, making the recipe faster. If you like, you can marinade pan fried chicken with this Chicken Marinade, but it’s not necessary.Baked chicken breast is a good option if you have more time (even 15 minutes of brining will create juicier chicken) and you want to use less oil or no breading.Air Fryer Chicken Breast is another excellent option if you are in a hurry.

I like to make a big batch, enjoy some right away, then use the leftovers throughout the week.

The Ingredients

Chicken Breast. A versatile, lean protein with universal appeal. It cooks quickly and pairs well with the pan fried chicken breast seasoning mixture.

Flour. To create the irresistible crispy pan fried chicken breast exterior (one reason why this Chicken Piccata shines!). Either white whole wheat flour or all-purpose flour will work well. Spices. A blend of paprika, parsley, garlic powder, onion powder, and cayenne gives the chicken smoky, herby, and savory flavor. Canola Oil. Using an oil with a high smoke point is critical. Canola oil has a neutral flavor too, making it ideal for this recipe. Lemon. A finishing touch of brightness and acidity.

The Directions

Storage Tips

To Store. Refrigerate chicken in an airtight storage container for up to 4 days.To Reheat. Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave. To Freeze. Freeze chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Cast Iron Skillet. My choice for making this pan fried chicken breast.Pie Dish. The easiest way to make your pan fried chicken breast breaded.Meat Tenderizer. A great tool for pounding meat.

I think we should eat this pan fried chicken for the Sunday special too!

It is important that the pan is fully preheated, or your chicken will not be brown on the outside or be as moist. At the same time, you do not want it too hot, or your chicken will burn.To pan fry chicken breast without burning it, use a heavy skillet (I like cast iron) and heat it for at least 5 minutes over medium high. As with Pan Seared Salmon, the pan is ready when a drop of water dances on the surface and the oil looks shiny.I recommend using a neutral oil with a high smoke point, such as canola oil, peanut oil, grapeseed oil, or avocado oil to make sure your pan fried chicken does not taste burnt.A lightly pounded, 8-ounce chicken breast will pan fry in 7 to 9 minutes. Be sure to let the chicken rest for 10 minutes afterwards.