Pan Fried Chicken is an easy delicious dinner recipe for the best flavorful juicy chicken breasts with a perfect sear, made in a hot skillet.

This juicy, tender Chicken recipe is delicious and much quicker than Oven Baked Chicken Breasts. Give it a try tonight!

Sabrina’s Pan Fried Chicken Recipe

When it comes to a delicious chicken recipe that delivers juicy, flavorful results, it doesn’t get much easier than Pan Fried Chicken. This easy-to-make dish involves searing thinner chicken breasts in a hot skillet with just a few ingredients. The result is tender, succulent chicken with a perfect sear that will have your taste buds dancing. It goes great with comfort food side dishes like Mashed Potatoes and Mac and Cheese. I’ve included a baked version below, so don’t forget to give that a try.

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Ingredients

▢ 4 chicken breasts , boneless skinless
▢ 1 teaspoon kosher salt
▢ 1/2 teaspoon coarse ground black pepper
▢ 1/2 teaspoon paprika
▢ 2 tablespoons unsalted butter
▢ 2 tablespoons vegetable oil

Instructions

Pound the chicken breasts to an even thickness with a kitchen mallet.
Season chicken with salt, pepper and paprika.
Add butter and vegetable oil to a large heavy skillet on medium-high heat.
Sear the chicken on both sides until the cooked through, about 8-10 minutes total.

Nutrition

Chef’s Note

My biggest tip to you to keep your chicken from getting tough when cooking, is to make sure to pound the chicken breasts to an even thickness. When they are done cooking let them rest for a few minutes before slicing to retain their juiciness.

Can Pan Fried Chicken be made ahead of time?

Yes, this Pan Fried Chicken Recipe can be made ahead of time, although it is best enjoyed when freshly cooked for maximum flavor and texture. However, if you need to prepare it ahead of time, you can keep it warm in the oven. After pan frying the chicken, place in a low-temperature oven (200 degrees) for a short period of time, typically up to 30 minutes, covered with aluminum foil to prevent it from drying out.

How to Store

Store: Let the chicken cool to room temperature before transferring it to an airtight container or wrapping it tightly with plastic wrap. Store it in the refrigerator for up to 3 days.
Reheat: To reheat leftover Pan Fried Chicken, preheat your oven to 350 degrees and place the chicken on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until heated through. You can also reheat it in a skillet over low heat, covered, for a few minutes on each side.
Freeze: If you have leftovers that you won’t be able to consume within 3 days, you can freeze the chicken for up to 2 months. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. Thaw it in the refrigerator before reheating.

Baked Seared Chicken Breasts

Preheat your oven to 375 degrees. Line a baking sheet with parchment paper, if you don’t have an oven-safe skillet.
Season the chicken breasts with kosher salt, black pepper, and paprika on both sides.
Heat a large oven-safe skillet over medium-high heat on the stovetop and add the butter and vegetable oil.
Once the butter is melted and the oil is hot, add the seasoned chicken breasts to the skillet and sear them for 2-3 minutes on each side until they develop a golden crust.
Transfer the oven-safe skillet to the preheated oven and continue cooking the chicken for 10-15 minutes or until they reach an internal temperature of 165 degrees.
Remove the skillet from the oven and let the chicken rest for a few minutes before slicing and serving.