This pan-fried chicken recipe is so simple yet so delicious. The chicken breast is coated in an Italian seasoning mix that's packed with flavor, then pan-fried until it has a perfect sear on the outside while staying super juicy on the inside. Plus, in addition to tasting great, this pan-seared chicken breast recipe is quick and easy to make in under 15 minutes!
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Why You'll Love This Pan-Fried Chicken Breast Recipe
When it comes to easy chicken recipes, there aren't many that are better than this one. I mean, it's simple to make, but the results are anything but that!
This recipe makes perfectly cooked, juicy chicken loaded with a savory blend of flavors. And since this is a pan-seared chicken breast recipe, the chicken has a golden crust on the outside that is just addictive. I know I'm biased, but I really think this is one of the best chicken breast recipes I've come up with.
I just love that the chicken cooks perfectly every single time, and as I mentioned, this recipe is really quick and easy to make too. All you have to do is season the chicken, then toss it in a cast-iron skillet to cook for just 10 minutes! This pan-fried chicken breast really is the perfect meal for busy weeknights or if you want to meal prep for the week.
Oh, and since this recipe comes together so quickly and is mostly passive cooking, you can effortlessly whip up something to go with it, like this loaded baked potato casserole, these ranch potatoes, or parmesan noodles.
Ingredients
- 2 boneless and skinless chicken breasts
- ¼ cup flour
- Salt and pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian herbs
- Olive oil, for frying
If you're looking for another pan fried chicken recipe, then I definitely suggest you check out these Italian chicken cutlets next. The recipe uses just about all the same ingredients plus a few for the breading.
Ingredient Substitutions And Suggestions
While I usually make these pan fried chicken breasts exactly as written, there’s definitely room to swap a few things based on what you have in the kitchen or how you like your chicken. The method stays the same, so you can still get that golden crust and juicy inside without making a totally different recipe.
- Chicken breasts: This recipe calls for boneless, skinless chicken breasts sliced into thinner fillets because they cook quickly and evenly. If your breasts are thick, butterflying them is the easiest way to keep everything the same thickness so they don’t dry out.
- Chicken thighs: You can absolutely use boneless, skinless chicken thighs instead. Thighs are naturally juicier and a little more forgiving, but they can vary in size and thickness. Try to choose thighs that are similar size, and if one is much thicker, flatten it slightly so they cook evenly. Thighs may need an extra couple minutes, so use a thermometer and cook to 165°F.
- Flour coating: All-purpose flour is best for a classic crisp coating, but if you need a swap, you can use gluten-free all-purpose flour. The crust will still brown nicely, but watch it closely because some blends cook a little faster.
- Seasonings: The garlic powder, onion powder, and Italian herbs are a great “go with anything” blend. If you want to change the vibe, you can swap Italian herbs for paprika and a pinch of chili powder for a more smoky flavor, or add a little grated Parmesan to the flour for a saltier, richer crust.
- Oil: Any neutral high-heat oil works here, like vegetable, canola, avocado, or grapeseed oil. Olive oil works too, but choose a light olive oil so it doesn’t overpower the flavor.
How To Make Pan-Fried Chicken Breasts
Step 1: Prep Work
First, you'll want to pat the chicken breasts dry with paper towels so the seasonings stick better later on. Now, if your chicken breasts are too thick, butterfly them by cutting them in half to make them thinner and more even in thickness. Next, season the chicken breasts with as much salt and pepper as you like.
Step 2: Season Chicken Breasts
Once you've prepped your chicken breasts, you'll want to make the seasoning mixture. Take out a bowl and add the flour, garlic powder, onion powder, and Italian herbs, and mix everything until combined. Then you can take each piece of chicken breast and coat it on both sides with the seasoning mixture.
Step 3: Cook Chicken Breasts
Now that you've seasoned your chicken breasts, heat 1-2 tablespoons of oil in a cast-iron skillet or a regular skillet over medium-high heat. As soon as the oil is hot, add the chicken breasts to the skillet and cook for about 5 minutes on each side. You'll know the chicken is done cooking when it has a golden crust on the oustide and the inside reaches an internal temperature of 165°F.
Once your pan-fried chicken breasts are fully cooked, let them rest for a minute, then serve them with pasta, veggies, or anything else you want. Enjoy!
Expert Tips To Make The Best Pan-Fried Chicken Recipe
- Pat the chicken completely dry before seasoning. Dry chicken browns better and gets that golden crust you want. If the surface is wet, it steams in the pan and you end up with pale chicken instead of a crisp, flavorful coating.
- Butterfly for even thickness, not just faster cooking. The biggest reason pan-fried chicken turns out dry is uneven thickness. When the thick end finally cooks through, the thin end is already overdone. Butterfly the breast so it’s an even cutlet, and if one side is still thicker, give it a quick gentle pound to level it out.
- Season the chicken first, then coat. Salt and pepper directly on the chicken helps flavor the meat itself, not just the flour. Then the flour mix adds that savory outer layer and makes the crust taste like something, not just “fried flour.”
- Shake off excess flour for a cleaner crust. You want a light, even coating, not a thick layer that tastes pasty. After coating, tap the chicken lightly to remove extra flour so the crust fries up crisp and golden instead of heavy.
- Let the chicken sit for 5 minutes after dredging. This quick rest helps the flour hydrate and stick, which means a better crust that’s less likely to fall off when you flip. It’s a small step that makes a big difference.
- Use medium-high heat, but adjust if it browns too fast. Medium-high is great for building a crust, but if the flour is getting dark before the chicken is cooked, lower the heat slightly. The goal is deep golden brown, not burnt.
- Do not move it around early. Once the chicken hits the pan, leave it alone for the first few minutes. If you keep nudging it, the coating can tear and you lose that crisp crust. When it’s ready to flip, it will release more easily.
- Cook to temperature, not just time. Five minutes per side is a good starting point, but thickness and pan heat can change everything. The most reliable finish is pulling the chicken when it reaches 165°F in the thickest part. That is how you get juicy chicken every time without guessing.
- Let it rest before slicing. Give it 3 to 5 minutes on a plate before cutting. Resting keeps the juices in the chicken instead of running out onto the cutting board, which is the difference between juicy and dry.
- Add a quick pan sauce if you want it restaurant-level. After cooking, turn the heat down and add a small splash of broth or water to scrape up the browned bits. A squeeze of lemon and a little butter makes an easy sauce that tastes like you tried hard.
Pan-Fried Chicken Breast FAQS
How long should you pan fry chicken breasts for?
Most chicken breasts take about 4 to 6 minutes per side over medium-high heat, but the exact time depends on thickness. The best way to know it’s done is using a thermometer. Your pan fried chicken is ready when it’s golden brown on both sides and the thickest part reaches 165°F. If the chicken is thicker, it may need an extra 1 to 3 minutes per side, or you can lower the heat slightly and finish it covered for a couple minutes so it cooks through without burning the crust.
How do I pan fry chicken without it getting tough?
Tough chicken usually comes from overcooking or uneven thickness. Butterfly the breasts so they are an even cutlet, and cook over steady medium-high heat so the outside browns while the inside cooks gently. Make sure your oil is hot before the chicken goes in, then avoid flipping constantly. Cook it, flip once, and pull it right at 165°F. A short 3 to 5 minute rest after cooking also helps keep it juicy.
Is it better to fry chicken in flour?
Flour isn’t required, but it makes a big difference. A light flour coating creates a crisp, golden crust, helps the chicken brown evenly, and acts like a protective layer so the meat stays juicier. It also gives you those flavorful browned bits in the pan, which are perfect for a quick pan sauce.
Why isn’t my pan fried chicken getting crispy?
This usually happens if the pan is not hot enough, the chicken went in wet, or the skillet is overcrowded. Pat the chicken dry first, heat the oil until it shimmers, and cook in batches so the chicken fries instead of steaming. Also, shake off excess flour so the coating stays crisp instead of pasty.
What oil is best for pan frying chicken breasts?
Use a neutral, high-heat oil like vegetable, canola, avocado, or grapeseed oil. These oils handle medium-high heat well and won’t burn quickly. If you want extra flavor, you can add a small knob of butter during the last minute of cooking, but start with oil so the butter doesn’t burn.
How do I know when pan fried chicken is done without cutting it open?
A thermometer is the easiest and most reliable method. Insert it into the thickest part and pull the chicken at 165°F. If you do not have a thermometer, look for firm, springy chicken that is opaque throughout with clear juices, but temperature is the safest way to avoid dry chicken.
Can I make pan fried chicken ahead of time?
Yes. Store cooked chicken in an airtight container in the fridge for up to 4 days. For the best texture, reheat gently in a skillet over low heat with a small splash of water or broth, or warm in the oven. The microwave works, but it can make the coating softer.
Why is my flour coating falling off?
Coating usually falls off when the chicken is too wet, the oil is not hot enough, or the chicken is moved too early. Pat the chicken dry, let the oil heat fully before adding it, and let the crust set for a few minutes before flipping. Letting the dredged chicken rest for 5 minutes before frying also helps the flour stick better.
My Final Thoughts
Well, that's how to make pan-fried chicken! Honestly, I know we're just talking about cooking chicken breasts, but I seriously think this easy chicken recipe is as delicious as it gets. I don't know if it's the balance of flavors or the combination of crispy and tender textures that makes this chicken so good. I just know we make this recipe in the Duff household at least once a week. Since it's so versatile, it's easy to have a completely different meal every single time using the chicken as the base.
Anyway, I hope you enjoyed this pan-fried chicken recipe as much as I do.As always, if you make it, leave a comment below and let us know how it turned out!
More Easy Chicken Recipes
If this recipe has you in the mood to make even more delicious chicken recipes, we have a bunch on the blog that you can try next!
Here are some of our most popular recipes:
- Thin sliced chicken breasts
- Oven baked chicken with cream of chicken soup
- Oven baked chicken tenders
- Oven baked chicken leg quarters
- Chicken and potato casserole
- Chicken fajita casserole
- Chicken noodle casserole
Oh, and make sure to follow us on TikTok, Instagram, and YouTube! We post new recipes on them every day.
Pan-Fried Chicken Breasts
This pan-fried chicken recipe is so simple yet so delicious. The chicken breast is coated in an Italian seasoning mix that's packed with flavor, then pan-fried until it has a perfect sear on the outside while staying super juicy on the inside. Plus, in addition to tasting great, this pan-seared chicken breast recipe is quick and easy to make in under 15 minutes!
Ingredients
- 2 boneless and skinless chicken breasts
- ¼ cup flour
- Salt and pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian herbs/seasonings
- Olive oil, for frying
Instructions
- Pat the chicken dry with paper towels.
- If your chicken breasts are too thick, butterfly them to make them thinner and even in thickness. Season the chicken with salt and pepper.
- In a bowl, combine flour with garlic and onion powder, and Italian herbs.
- Coat the chicken breasts with the flour mixture.
- Heat 1-2 tablespoon of oil in a skillet over medium-high heat.
- Add the chicken breast and cook for 5 minutes per side.
- Serve chicken warm with pasta or vegetables.
Nutrition Information:
Serving Size:
1 chicken breastAmount Per Serving: Calories: 194Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 12gFiber: 0gSugar: 0gProtein: 31g
Lance
I loved this chicken!
Rachel Rafoth
The sear on this is super!