Simple Pan-Fried Chicken Breast Recipe
This recipe guides you through making perfectly cooked, juicy pan-fried chicken breasts every time. The key is even pounding and proper searing for a beautiful golden crust.
Equipment
- Plastic wrap
- Meat mallet or rolling pin
- Small bowl
- Heavy-bottomed skillet (cast iron or stainless steel)
- Instant-read thermometer
- Cutting board
Ingredients
Main Ingredients
- 2 chicken breasts Boneless, skinless
- 1 tablespoon olive oil (or avocado oil)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 1 tablespoon unsalted butter (optional)
Instructions
Instructions
- Pound each chicken breast to an even 3/4-inch thickness between plastic wrap using a meat mallet or rolling pin.
- Combine salt, pepper, garlic powder, and smoked paprika in a small bowl, then season both sides of the chicken breasts evenly.
- Heat olive oil in a heavy-bottomed skillet over medium-high heat until hot but not smoking.
- Place chicken in the hot pan and sear undisturbed for 3-5 minutes until a golden-brown crust forms.
- Flip the chicken, add butter if desired, and cook for another 3-5 minutes until the internal temperature reaches 165°F (74°C).
- Transfer the cooked chicken to a cutting board and let it rest for at least 5 minutes before slicing.
- Slice the chicken against the grain and serve immediately.
Notes
Pounding the chicken to an even thickness is crucial for uniform cooking and a juicier result. Resting the chicken after cooking allows the juices to redistribute, preventing dry meat.