Juicy Golden Pan-Fried Chicken Breast
Learn how to pan-fry chicken breasts to golden-brown perfection with this simple and delicious recipe. The secret to a juicy result is pounding the chicken to an even thickness and allowing it to rest after cooking.
Equipment
- Plastic wrap
- Zip-top bag
- Meat mallet or rolling pin
- Small bowl
- Non-stick or cast-iron skillet
- Instant-read thermometer
- Cutting board or plate
- Foil
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil (or avocado oil)
Seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme (or oregano)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
Preparation
- Place each chicken breast between plastic wrap or in a zip-top bag, then pound it to an even 3/4 to 1-inch thickness using a meat mallet or rolling pin.
- Combine paprika, garlic powder, onion powder, dried thyme, salt, and pepper in a small bowl; then generously season both sides of the pounded chicken.
Cooking
- Heat olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering, but not smoking.
- Carefully place the seasoned chicken in the hot skillet and cook for 5-7 minutes on the first side until a golden-brown crust forms.
- Flip the chicken, reduce heat to medium, and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C).
Resting
- Transfer the cooked chicken to a cutting board or plate, tent loosely with foil, and let it rest for at least 5 minutes before slicing or serving.
Notes
Pounding the chicken to an even thickness ensures it cooks evenly and stays juicy. Don't overcrowd the pan, as this can lower the temperature and prevent a good sear. Always check the internal temperature to ensure the chicken is safely cooked without drying it out. Overcooking will result in dry chicken. Resting the chicken after cooking is key for juicy results, as it allows the internal juices to redistribute.