Pan-fried chicken breasts
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.
Equipment
- 1 pan
- 1 measuring spoons
- 1 meat thermometer
Ingredients
- 3 (about 1.5 pound) medium size chicken breasts
- 1 teaspoon coarse Kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon dry oregano
- ½ teaspoon paprika
- ¼ teaspoon black pepper or more by taste
- 3 tablespoons avocado oil
Instructions
- Brine the chicken for at least 45 minutes. Measure the salt. Pat dry chicken breasts with paper towels. Sprinkle the salt uniformly over both sides and edges, to ensure an even coating. Place chicken on a wire rack over the baking pan and let it brine in the fridge for at least 45 minutes, or overnight.
- Remove from the fridge 15–20 minutes before cooking. Season with the garlic powder, onion powder, pepper and herbs. Do not add more salt.
- Pan-fry the chicken. Preheat cast iron skillet or stainless steel skillet over medium-high heat. Add a thin layer of oil. Carefully place chicken breast onto a hot pan. Pan fry for about 5-6 minutes on each side, until golden-brown and the internal temperature reaches 165℉ in the thickest part. Remove from the pan.
- Rest and serve. Transfer cooked chicken to the plate. Cover the plate with foil and let it rest for 5 minutes. Enjoy!
Notes
- Make sure to preheat the skillet very well.
- Do not rinse the chicken after brining.
- Once you lay chicken onto a pan, do not move it until it's time to flip it.
Nutrition
Calories: 276kcalProtein: 42.5gFat: 9.5gSodium: 383mg
Tried this recipe?Let us know how it was!