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A simple pan-fried chicken breast recipe, golden brown and perfectly cooked.

Classic Simple Pan-Fried Chicken Breast Recipe

This recipe guides you through creating perfectly pan-fried chicken breasts that are golden brown and juicy. It's a simple yet delicious way to prepare a weeknight meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 boneless, skinless, about 6-8 oz each Chicken Breasts organic or free-range for best flavor and texture.
Fats and Oils
  • 1-2 tablespoons Olive Oil good quality extra virgin.
Seasoning
  • ½ teaspoon Salt or to taste (sea salt preferred).
  • ¼ teaspoon Black Pepper freshly ground, or to taste.
  • Optional Seasonings Garlic powder, paprika, onion powder, or your favorite all-purpose seasoning blend for extra flavor.

Equipment

  • paper towels
  • large skillet
  • instant-read thermometer
  • cutting board
  • foil

Method
 

Preparation
  1. Pat the chicken breasts dry with paper towels; if thick, butterfly them or pound to ¾-inch thickness.
Seasoning
  1. Generously sprinkle both sides of the chicken with salt, black pepper, and other desired seasonings.
Cooking
  1. Heat a large skillet over medium-high heat, add olive oil, and let it shimmer.
  2. Place chicken in the hot pan, sear for 3-5 minutes until golden brown, cooking in batches if necessary.
  3. Flip the chicken, reduce heat to medium, and cook for another 3-5 minutes until internal temperature reaches 165°F (74°C).
Serving
  1. Remove chicken from pan, transfer to a cutting board, tent with foil, and let rest for 5 minutes.
  2. Slice against the grain if desired, and serve immediately.

Notes

For extra flavor, consider marinating the chicken for at least 30 minutes before cooking. Ensure your pan is hot enough to achieve a good sear, which locks in juices and creates a delicious crust. Do not overcrowd the pan, as this can lower the temperature and lead to steaming instead of searing. Resting the chicken is crucial for juicy results.