Pan-Fried Chicken Breast

This pan-fried chicken breasts are juicy, flavorful and easy to make. They cook in just 15 minutes in a skillet, making this a great recipe when need a simple dinner.

Similar to my pan-fried chicken wings, I love using cast iron or stainless steel pan for this recipe.

Juicy Fried Chicken

Let's be honest, how many times have you avoided cooking chicken breasts because they often come out too dry. I used to be the same way, until I have learnt to pan-fry them the right way.

This recipe never fails me and is quick with just a stove top method. At least 30 minutes dry bringing, good skillet and an instant meat thermometer is all you need for juicy pan fried chicken breasts.

You can season the chicken with simple spices ad herbs, pan fry it on both sides until the internal temperature reaches 165F, let it rest for a few minutes and you are all done.

See the printable recipe card at the end of this post for ingredients quantities.

• Chicken breasts: you will need boneless skinless chicken breasts. I choose small or medium chicken breasts for pan frying. If they are too large and thick, you can slice then into cutlets.
• Avocado oil: Avocado oil has a high smoke point and is perfect for pan-frying. You can also use other vegetable oil.
• Seasoning: I used salt for brining part and before cooking, I added garlic powder, onion powder, paprika, dried oregano, and some black pepper. You can also add ½ teaspoon of chili powder to make it spicier. 

How to pan fry chicken breasts

This is the recipe steps overview with images. You can find the detailed instructions in the recipe card.

• Dry brine for at least 45 minutes or even overnight (brining is optional but highly recommended).
• Pat the chicken dry, coat in seasoning and a lightly in oil.
• Pan fry on a preheated pan for 5 minutes over medium heat. Flip it and keep cooking for another 5-8 minutes or until the temperature reaches 165°F.

Tips for Juicy chicken

• For the ultra juicy and tender chicken breasts, dry brine it for at least 45 minutes or even overnight. It is a game-changer for making the juiciest chicken breasts. Make sure to use 1 teaspoon of salt per one pound of chicken. It is best to use Kosher crystal salt. Do no wash the chicken before cooking.
• Do not overcook the chicken. I have learn at culinary school that the chicken breast is fully cooked when the internal temperature reaches 165 for one second only. So as soon as it hits 165°F in the thickest part, take it off the heat immediately. I like to insert thermometer when it is close to 155 and wait just until it gets 165°F, not to miss it. Even at 170°F, the chicken might become dry.
• Use the right type of pan. Cast iron or stainless steel are the best two skillets to pan fry the chicken because they retain high heat well and evenly. This sustained heat creates a golden crust and locks the moisture for juicy, evenly cooked meat. Make sure to preheat the skillet well before adding the chicken so it does not stick to it.

Seasoning variations

• Italian seasoning
• Mexican taco seasoning
• Cajun seasoning
• Lemon and pepper seasoning
• Garlic and herbs seasoning

How to store and reheat

To store: Transfer any leftovers to an airtight container and store them in the fridge for up to 3 days.

To reheat: place the chicken on a microwave-safe dish and heat it in the microwave for 30-60 seconds, flipping it halfway. You can also reheat it in the oven (350°F) for 10-15 minutes.

Serving ideas

• Side dishes: I often serve it with easy these sheet pan potatoes and broccoli. And if you are looking for some new or different, try this instant pot buckwheat.
• Salads: add sliced chicken to any of your salads for a light meal.
• Pasta: add sliced chicken leftovers to any cooked pasta. Use your favorite tomato or pesto sauce to finish the dish.
• Soups: use it to make a homemade chicken noodle soup, by adding cooked cubed or shredded chicken breast at the very end.
• Pizza: great on homemade BBQ chicken pizza.