Pan-fried Chicken Breast (juicy!)

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want to be the best fried chicken breast? I’m sharing my top tips so you can learn how to grill chicken like a pro! After browning the chicken on the stovetop, we’re making a silky (and super easy) pan sauce to put the sautéed chicken breasts on top of.This is one of the fastest chicken dinner This is what you do when you’re pressed for time and just want to make something quick with ingredients you have in your pantry.

Ingredients and Substitutes

This section explains how to choose the best ingredients for sautéed chicken breast, the role each ingredient plays in the recipe, and substitution options.For measurements, see recipe card below.

This easy pan-fried chicken breast recipe is made with just a few basic ingredients and a few pantry staples:

• chicken – I used boneless skinless chicken breasts, but you can use boneless skinless chicken thighs here. (Cooking times may vary.) If you want to use bone-in cuts, my recipe Fried Chicken Thighs is a better option and also works with bone-in chicken breasts.
• sea ​​salt & Black pepper – In this fried chicken recipe, I kept the seasonings simple because the pan sauce provides plenty of flavor on its own. But if you decide to skip the pot sauce, you’ll definitely want to add other spices to your chicken breasts, such as garlic powder, onion powder, or paprika.
• olive oil – Regular (not extra virgin) olive oil is great for frying and high-heat cooking. You can also use avocado oil.
• Aromatics – The combination of minced garlic and shallots gives the pan sauce its flavor.You can substitute 1 tsp if desired canned garlic fresh garlic cloves.
• white cooking wine – Cooking wine adds flavor and glazes the pan. If you don’t want to use it, you can use extra broth instead.
• chicken soup – I use reduced sodium brothotherwise the sauce will be too salty.
• unsalted butter – Adds body, depth and velvety texture to sauces. It also helps thicken it naturally without any starch!
• fresh herbs – I used the following combination fresh parsley and fresh thyme. Feel free to use other herbs such as rosemary, basil or oregano to add different flavors to your dishes.

How to Roast Chicken

This section shows how to make a sheet pan baked chicken breast, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

The best grilled chicken breasts are really Made it with pan sauce! Let me show you how to make it…

How to Fry Chicken:

1. Season the chicken. Pat the chicken dry with paper towels, then sprinkle both sides with salt and pepper.
2. burn. Heat olive oil in a heavy-bottomed skillet (I recommend cast iron like this, but see below for other options. ) add the chicken and fry on both sides until cooked and golden brown. Remove from pan and cover with foil to keep warm.

How long do chicken breasts cook on the stove?

Stove-frying a chicken breast usually takes about 4-8 minutes each sidedepending on their thickness.

Tip: For best results, use a meat thermometer to check for doneness.

Chicken is ready when meat thermometer The thickest part of the insert showed an internal temperature of 165 degrees Fahrenheit. To keep it from drying out, I usually prefer to lower it to 162 degrees Fahrenheit, as the internal temperature rises a few degrees when you cover it in foil. Make the sauce.

How to make chicken pate:

1. Fry the aromatics. Add more olive oil to the pan, along with the garlic and shallots. Saute until fragrant and starting to brown.
2. Deglaze the pan. Add the cooking wine and broth, scraping up any browned bits from the bottom with a wooden spoon. Bring to a boil, then simmer until the stock has reduced by about half.

3. Finish pan sauce. Reduce heat to low and stir in butter and fresh herbs.
4. Serve. Return the fried chicken breasts to the pan and spoon the sauce over them. The beautiful frying pan can be placed on the hot pad directly on the table, or portioned and served on a plate.

This skillet chicken breast recipe is included in my hardcover Easy Keto Recipes, and 99 other delicious recipes that make the most of simple ingredients. It has over 6,000 5-star reviews and counting! But as you can probably guess, knowing how to fry chicken is an essential skill for anyone, even if they’re not following any special diet.

Tips for the Best Pan-Fried Chicken Breasts

A step-by-step process on how to roast chicken is all you really need, but for the best pan-roasted chicken, here are some tips for perfect results every time:

• Choose chicken breasts that are similar in size. That way, they cook at the same rate so you don’t overcook or undercook them. If your chicken breasts vary widely in thickness, hit them with the flat side of a meat mallet to get an even thickness.
• Use a heavy bottomed pot. Heavier pans distribute heat more evenly. This prevents hot spots and uneven cooking and helps achieve a better sear. A cast iron pan like this is preferred, but heavy Hard Anodized Aluminum Pans will work too.
• Do not move the chicken, just flip it once. For perfectly roasted chicken, let it come into contact with the pan to form a browned crust. This won’t happen if you move it around a lot or turn it over frequently — and it’s also more likely to dry out.
• Deglaze the pan. Skip the deglazing step leaves so Lots of flavor in the pan. When making a pan sauce, scrape up the browned bits on the bottom and it will make a huge difference in flavor.
• Let the broth and wine mixture reduce. For a smooth, flavorful sauce, the broth and wine need to be simmered to thicken. If you rush this, your sauce will turn liquid.

frequently asked questions

• How much oil to fry chicken breast? Two tablespoons of oil are best for frying chicken. You just need a nice coating to add flavor and avoid sticking.
• Should the chicken be covered while frying? No, do not cover the fried chicken breast or it will start to steam.
• Can you pan fry frozen chicken breasts? No, pan frying frozen chicken is not recommended. It takes a long time to cook through and it cooks unevenly, leaving undercooked or overcooked spots. If your chicken is frozen, first defrost it in a bowl of cold water, or overnight in the refrigerator.

storage instructions

• shop: Although you’ll get the juiciest fried chicken breasts if you cook them fresh, you can prepare meals ahead of time or store leftovers. Stores in the refrigerator for up to 3-4 days.
• freeze: Store in a zip lock bag or airtight container in the refrigerator for up to 3 months.
• Reheat: The easiest way to reheat pan-fried chicken breasts and sauce is to cover them in a hot skillet over medium-low heat. For a wetter result, place the chicken with the sauce in a roasting pan, cover tightly with foil, and heat in the oven at 300°F. The foil covering will steam the chicken, keeping it moist. If you’re in a hurry, the microwave will work too, but the results will be drier.

What to Serve with Pan-Fried Chicken Breasts

All you need for this pan-fried chicken breast recipe are some garnishes. Here are some ideas:

• vegetable – I like to pop some veggies in the oven before cooking chicken breasts on the stovetop – quick Grilled Zucchinimy favorite Roasted Cauliflowercrispy Roasted Kaleor the fastest option, Grilled Asparagus. That way, my main dish and side dish can be done at the same time.You can also cook the whole meal on the stovetop with chicken Fried Broccoli or Fried Zucchini.Alternatively, use another device to make Instant Pot Broccoli (pictured above) or air fryer vegetables.
• starch – If potatoes or rice suit your lifestyle, you can’t go wrong with them.For a healthier twist, serve with pan-fried chicken breasts Roasted sweet potato or Mashed Cauliflower. All of these are great for soaking up pan sauces!
• salad – Pair sautéed chicken breast with classic dishes for an easy meal Wedge Saladbasic Arugula Saladcreamy Sour Cream Cucumber Salador fresh Greek Salad.You can also skip the pan sauce and put the chicken in Cobb Salad.

More Stovetop Chicken Breast Recipes

If you liked this fried chicken recipe, you’ll love these other ways to cook chicken breasts on the stove:

Pan-fried Chicken Breast (juicy!)

You’re going to love this pan fried chicken breast recipe with the best pan sauce ever! It’s easy, uses simple ingredients, and only takes 25 minutes.

Prepare: 5 minute

chef: 20 minute

all: 25 minute

Serving Size: 4 (Adjust according to recipe ratio)

recipe video

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raw material

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instruct

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1. Pat the chicken dry with paper towels. Season both sides with sea salt and black pepper.

2. in a large heavy-bottomed skillet, melt 1 tablespoon (15 mL) olive oil over medium-high heat.Add chicken and sauté 4 to 8 minutes each side, until cooked and browned.

   (For the best juicy fried chicken, use meat thermometer Check doneness – remove as soon as it reaches 165°F (74°C), or you can remove at around 162°F (72°C) and let the temperature rise a few more degrees to rest in the next step.)

3. Remove chicken from pan and cover with foil.

4. Add another tablespoon (15 mL) of olive oil to the pan.Add garlic and shallots and fry for approx. 2-5 minutesuntil fragrant and starting to turn brown.

5. Add the wine and broth to the pot, scraping up any browned bits from the bottom with a wooden spoon.Bring to a boil, then reduce heat to a simmer and cook for approx. 7 to 8 minutesuntil the liquid volume is reduced by half.

6. Reduce heat to low. Add the butter, parsley, and thyme and stir until the butter has melted.

7. Pour sauce over chicken.

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recipe notes

Serving Size: 1 chicken breast with 2-3 tbsp sauce (depending on how much you reduce)

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories Chapter 384

fat 18.4 grams

protein 48.8 grams

total carbohydrates 2.1 grams

net carbs 1.7 grams

fiber 0.4 grams

sugar 0.7 grams

Nutrition Facts are provided as a courtesy. Questions about calculations or why do I get different results?Please view our nutrition policy.

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