If fried chicken is the Sunday special, today’s recipe for quick Pan Fried Chicken Breast is the weeknight warrior. Chicken that’s seasoned outside, then cooked on the stovetop at a high temperature, it’s golden, juicy, and one of the best ways to make chicken breast.
Simple and succulent, pan fried chicken is a tasty change of pace from Baked Chicken Breast.
It’s also a good alternative to Grilled Chicken Breast when you want something a little smoky but using the grill 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.
Baking Chicken Breast vs. Pan Frying
While both baking and pan frying can give you tasty, juicy chicken, if you are in a hurry, it is better to pan fry it.
- Because baked chicken breast is easy to dry out, it needs time to brine or marinade before you cook it. (See this Chicken Marinade for a recipe.)
- 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.
- If you are trying to cook with as little oil as possible, make baked chicken breast (be sure to brine or marinade first), or try Air Fryer Chicken Breast.
How to Make Pan Fried Chicken Breast
This simple method for cooking chicken in a pan gives you fast, tasty results.
I like to make a big batch, enjoy some right away, then use the leftovers throughout the week.
Tip!
- For a more neutrally flavored chicken, check out How to Cook Shredded Chicken, Crock Pot Shredded Chicken, or Instant Pot Chicken.
- Looking for a deep-fried chicken flavor? Try this Baked Fried Chicken, Baked Chicken Cordon Bleu, or Air Fryer Fried Chicken Breast.
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
- Cover the chicken with plastic wrap, then pound it.
- Dry and season the chicken.
- Stir the flour and spices together.
- Dredge the chicken in the flour mixture.
- Transfer the chicken to a plate. Heat oil in a skillet.
- Pan fry chicken breast for 7 to 9 minutes, flipping after 4 minutes. Let rest for 10 minutes, then DIG IN!
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.
Meal Prep Tip
Up to 1 day in advance, pound the chicken breasts. Cover and refrigerate them until you’re ready to finish the recipe. The flour and spice mixture can be stirred together up to 1 day in advance. Cover and store at room temperature.
What to Serve with Pan Fried Chicken
- Salad. Greek Salad or Kale Brussels Sprouts Salad would be scrumptious.
- Rice. Pair pan fried chicken with Lemon Rice for a tasty meal.
- Vegetables. Roasted Asparagus and Roasted Fingerling Potatoes would be delicious with this chicken.
- Pasta. For a crowd-pleasing dinner, serve this chicken with Mushroom Pasta, Pasta al Limone, or Pesto Pasta.
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!
Frequently Asked Questions
Because pan frying is a fast and hot cooking method, I do not recommend it for bone-in cuts of chicken, which need a longer, slower time to cook through properly. If you’d like to make bone-in chicken, check out this Baked Bone-In Chicken or Baked Chicken Thighs instead.
The difference between pan fried chicken and pan roasted chicken is the cooking method. Pan fried chicken is made in a skillet on the stovetop and is not transferred to the oven; pan roasted chicken is typically baked in the oven. Sometimes, the pan roasted chicken will be seared on the stovetop before it is transferred to the oven to finish cooking.
Leftover pan fried chicken is a fabulous salad topping. Try it over Spinach Strawberry Salad with Balsamic Poppy Seed Dressing. Leftovers are also delicious tossed into your favorite pasta dish. Try it with Butternut Squash Mac and Cheese or Eggplant Pasta.
Pan Fried Chicken Breast
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts about 3 medium breasts
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 1/2 cup white whole wheat flour or all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne optional
- 2 tablespoons canola oil
- 1 lemon cut into wedges
- Chopped fresh herbs optional for serving
Instructions
- Remove chicken breasts from the refrigerator and let sit at room temperature for 15 minutes. Place on a cutting board, cover with a large sheet of plastic wrap (optional to keep things tidier) and gently pound into an even thickness (about 1/2 inch).
- With a paper towel, pat dry, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Set aside.
- In a wide, shallow dish such as a pie plate, stir together the flour, paprika, parsley, garlic powder, onion powder, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Working one at a time, dredge each chicken breast in the flour mixture, shaking off any excess. Transfer to a clean plate.
- Heat the oil in a large, sturdy skillet (such as cast iron or stainless steel) over medium-high heat. Once it is hot and shining, add the chicken, presentation (smooth) side down.
- Cook 4 minutes on the first side without disturbing the chicken, until it is deeply golden and releases easily from the pan. Flip and cook an additional 3 to 5 minutes on the other side, until the chicken reaches 155 degrees on an instant read thermometer (chicken is considered cooked at 165 degrees F, but will continue cooking as it rests).
- Transfer the cooked chicken to a plate or cutting board. Cover and let rest for 10 minutes. Enjoy warm with a squeeze of lemon juice and sprinkle of herbs.
Notes
- 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.
Nutrition
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Hi Erin,
This recipe sounds delicious, I’ve made and loved many of your recipes!
My general question is: Why isn’t there a Sodium amount in the Nutrition list in any of your recipes? Have wondered about this for a while.
TIA, Sue
Hi Sue! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
I made this tonight and it was great. I did double all the spices because we like a lot of flavor. Turned out wonderfully!
Hi Suzanne! So glad you enjoyed the recipe! Thank you for this kind review!
Moist and delicious! This will be a regular.
Hi Josie! So glad you enjoyed the chicken! Thank you for this kind review!
My husband loved this! I used Hatch chili powder and ancho chili powder in place of cayenne. Served with poblano and corn rice and broccoli.
Hi Moira! So glad you enjoyed the recipe! Thank you for this kind review!
Tried this way of cooking for the first time. It was delicious!! I will use this as a go to for a quick dinner
Hi Susan! So glad you enjoyed the recipe! Thank you for this kind review!
The chicken was made in an enameled cast iron pot. I used equal parts of butter and olive oil. About 6 minutes cooked the 2 pieces. Absolutely delicious. Juicy.
Hi Corinne! So glad you enjoyed the recipe! Thank you for this kind review!
Used a cast iron skillet. I had 3 lbs chicken. I added more oil after the 1st batch used it up.. Came out so juicy & delicious. Thank you.
Hi Peggy! So glad you enjoyed the recipe! Thank you for this kind review!
This was so easy and helpful!! I will definitely do it again
Hi Brook! So glad you enjoyed the recipe! Thank you for this kind review
I made these a couple of nights ago, I did substitute southern fry seasoning for the flour and omitted the cayenne, since the southern fry seasoning has a very mild bite to it, my son went absolutely nuts for them, they were tender, juicy, perfect. He says I will be making them whenever we do chicken breast from now on. Thank you so much for posting the recipe.
Hi Regina! So glad you enjoyed the recipe! Thank you for this kind review!
This is the first time in my life that I actually managed perfectly cooked, crispy on the outside, juicy on the noodle, flavorful pan-fried chicken! Excellent recipe, will definitely make again!
Hi Marie! So glad you enjoyed the recipe! Thank you for this kind review!
Made it! Breasts were moist and full of flavor!
Hi Bonnie! So glad you enjoyed the recipe! Thank you for this kind review!
I am just,about to,cook chicken breast,
Shall let,you know how,it turned out
Marion Donaldson
Hope you enjoy it Marion!
I made this and will be making again and again. Family loves it.
Hi Denise! So glad you enjoyed the recipe! Thank you for this kind review!
Hello! I think your recipe was awesome, but the only difference was I left out the cayenne pepper, added a little more black pepper! At the end I added a little more parsley, because I have an ulcer also and it was just perfect!!
Hi Jacqueline! So glad you enjoyed the recipe! Thank you for this kind review!
Thank you for this! Dinner duty + Extreme Energy Lull = what will happen with dinner?
Steamed green beans, basic quinoa recipe and this easy, fabulous chicken breast method and 20min later, awesome dinner is served!
Kiddo even said ‘this is not too bad’ which is like getting a Michelin star!
Hi Tammi! So glad you enjoyed the recipe! Thank you for this kind review!
I made this today and topped it with pesto sauce, goat cheese and rehydrated sun dried tomatoes while it rested. It was delicious and I can see that it will be very versatile!
Hi Debbie! So glad you enjoyed the recipe! Thank you for this kind review!
Erin
We made this and it was Easy, Moist and very tasty. Will make it again
Hi Jean! So glad you enjoyed the recipe! Thank you for this kind review!