Pan frying chicken breast might seem like a regular everyday thing for most people, but there’s some simple steps to apply, which will elevate it to the next level. In this article you’ll find simple instructions without needing an oven, any special cooking equipment or culinary skills for the juiciest, full of flavor pan fried chicken breast.
The best part about this pan fried chicken breast recipe is that it’s perfect to have with any side dish, sauce or even in a sandwich. My personal favorite is having it next to a caesar salad or any other fresh salad.
How to Make the Best Juicy Pan Fried Chicken Breast?
Take the chicken out of the fridge about 20 minutes before cooking. For the best and juiciest result, let the chicken breast get to a room temperature, as you would do normally with a steak. Pan frying an ice-cold chicken breast could result in the chicken to dry or cook unevenly more easily. This step is not crucial, but if you have the time then definitely try it out.
Use a meat tenderizer/mallet to pound the chicken breast into an even thickness. Pounding the chicken into an even thickness breaks down the fibers between the flesh, making the chicken extra tender and resulting in a more even cooking. If you don’t have a meat mallet, use an alternative item from your kitchen or even just pound it into an even size with your fist on a cutting board(be careful though not to hurt your hand). Keep in mind to not pound it too thin, as it might result in overcooking the chicken.
Don’t forget the seasoning! Season the chicken breast properly on both sides with salt and pepper and any seasoning of your preferance before placing the chicken onto the pan. Some of my personal favorite seasonings are ground smoked paprika, onion or garlic powder.
Get the pan hot before adding the chicken. Remember to also add oil on the pan before turning the heat on. Getting the pan hot enough is an important step, as it’s necessary to get a nice sear on the chicken and keep the juices inside. Fry the chicken on both sides for about 2 minutes on high heat, then turn down the heat to medium and let it cook for another 1 minute on both sides. Keep in mind that the cooking time can vary depending on how thin/thick the chicken breast is. Don’t panic if you don’t get it right on the first try, as pan frying can take a few tries to understand your preferred end result.
Let the chicken breast rest after cooking. Just as you would do with a steak, it’s best to let the pan fried chicken breast to rest for a minute or two so it would keep the juices inside the meat once you cut into it.
Serve the chicken in your preferred way. My personal favorite is to cut it as you would cut a steak in even slices and add some dried parsley on top of it. Also be sure to not waste the juices which come out after cutting the chicken as it’s packed with flavor and can be used as dressing/sauce for the chicken keeping it even more juicy.
How Much Proteins Are in Pan Fried Chicken Breast?
Pan fried chicken breast is definitely the best cut of a chicken to go with, as it contains the highest amount of proteins, least amounts of fats and calories. It’s completely up to you how healthy you want to make it, as it mostly depends on how much oil you’re using.
1 regular size chicken breast (~0.5 lb / ~227 g) contains a high number of about 70 grams of protein! Therefore if you’re looking for a quick and tasty affordable option for getting in your daily proteins, a pan fried chicken breast is definitely the way to go.
Juicy Pan Fried Chicken Breast Recipe
Juicy and crispy pan fried chicken breast recipe you will love from the first bite. Goes great with a salad on the side.
1 Skinless chicken breast (~ 0.5 lb / 220g)
0.5 oz / 14ml of olive oil
Salt & pepper for flavoring
Optional for Flavor
Any of your preferred seasonings before placing the chicken on the pan
Dried parsley or other herbs to sprinkle on after the chicken before serving
A knob of butter on the pan once you’ve turned the heat to medium
Easy Pan Fried Chicken Breast Recipe
Juicy and delicious pan fried chicken breast recipe you will love from the first bite. Goes great with a salad on the side.