Classic Simple Pan-Fried Chicken Breast Recipe
This recipe provides a quick and easy way to prepare delicious pan-fried chicken breasts that are juicy and tender every time. Perfect for a weeknight meal, it uses simple ingredients and straightforward steps to deliver a flavorful dish.
Equipment
- plastic wrap
- meat mallet or heavy pan
- small bowl
- large skillet (cast iron or stainless steel)
- cutting board
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil or avocado oil
Seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- a sprinkle paprika powder Optional: for color and a hint of smoky flavor
Instructions
Preparation
- Pound the chicken breasts between plastic wrap or in a zip-top bag to an even thickness of ½ to ¾ inch using a meat mallet or heavy pan for quick and even cooking.
Seasoning
- Combine salt, pepper, garlic powder, and optional paprika, then sprinkle the mixture evenly over both sides of the chicken.
Cooking
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Place chicken breasts in the hot skillet without overcrowding and cook for 4-6 minutes per side, until golden brown and cooked through to an internal temperature of 165°F (74°C).
Resting
- Transfer the cooked chicken to a cutting board and let it rest for at least 5 minutes before slicing or serving to keep it moist and tender.
Notes
Pounding the chicken to an even thickness is crucial for even cooking. Don't overcrowd the pan to ensure a good sear; cook in batches if necessary. Resting the chicken after cooking helps retain moisture and tenderness. Always ensure the chicken reaches an internal temperature of 165°F (74°C).