Ella Walter
Pan-frying chicken breast is a quick and easy way to cook the meat, resulting in a golden-crisp exterior and a juicy interior. The process can be adapted to suit your taste, with a variety of seasonings and spices that can be used to flavour the chicken. The cooking time will depend on the size of the chicken breasts, the heat of the pan, and your personal preference for how well-cooked you like your meat.
Pan-frying chicken breast
| Characteristics | Values |
|---|---|
| Cooking oil | Olive oil, avocado oil, canola oil, or butter |
| Cooking time | 8–14 minutes, flipping halfway through |
| Pan type | Large, deep skillet, preferably straight-sided, cast iron, and not non-stick |
| Chicken preparation | Boneless, skinless, and pounded to an even thickness |
| Seasoning | Salt, pepper, garlic powder, smoked paprika, onion powder, oregano, cayenne, or Italian herb seasoning |
| Internal temperature | 165°F |
| Reheating | Use chicken broth in a covered hot skillet or a 300°F oven |
| Storage | Refrigerate for 2–3 days or freeze for 2–3 months |
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What You'll Learn
Pan-frying chicken breast: a step-by-step guide
Pan-frying chicken breast is a quick and easy way to cook chicken, resulting in a golden-crisp exterior and a juicy interior. Here is a step-by-step guide to help you achieve perfect pan-fried chicken breast:
Step 1: Prepare the chicken
Firstly, take your chicken breasts and pat them dry with paper towels. If your chicken breasts are large, you may want to slice them in half or horizontally to make them smaller. Smaller pieces will cook more evenly and quickly.
Step 2: Season the chicken
Seasoning is key to adding flavour to your chicken. A simple combination of salt and pepper is a classic choice, but you can also get creative with other spices and seasonings. For example, a mixture of garlic powder, smoked paprika, onion powder, oregano, salt, black pepper, and a pinch of cayenne gives the chicken a succulent, savoury flavour with a kick. You can mix and match different seasonings to find your favourite combination.
Step 3: Heat your pan and oil
Heat a large, deep skillet on medium-high heat. The pan should be wide and deep enough to accommodate the chicken and minimise splatter. Add a tablespoon or two of cooking oil with a high smoke point, such as olive oil or avocado oil. Heat the oil until it shimmers, about 3 minutes.
Step 4: Cook the chicken
Carefully place your seasoned chicken into the hot pan. Do not touch, poke, or move the chicken once it's in the pan. Cook until a browned, golden crust forms on the bottom, which should take around 5 to 8 minutes depending on the thickness of your chicken breasts. If your chicken feels stuck or isn't golden and crispy, it's not ready to be flipped. Once the first side is browned, flip the chicken and cook the other side until it reaches the same colour and doneness.
Step 5: Finish with butter
For extra flavour and moisture, add a tablespoon of butter to the pan after you've flipped the chicken. Allow it to melt, then flip the chicken a couple of times to coat. The butter will also help dissolve flavour stuck to the bottom of the pan, further enhancing the taste of your chicken.
Step 6: Rest and serve
Transfer the cooked chicken to a clean cutting board and let it rest for about 5 to 10 minutes before slicing or serving. This allows the juices to redistribute and ensures a juicy, tender final product. Enjoy your pan-fried chicken breast as-is or sliced on top of your favourite salad, sandwich, or pasta dish.
Tips for success:
- Always ensure your chicken is fully cooked. Use a meat thermometer to check the internal temperature, which should reach 165°F (74°C).
- For extra crispy chicken, dredge the breasts in a light coating of all-purpose flour or alternative flour before frying.
- If you're reheating chicken, use a bit of chicken broth in a covered hot skillet or baking dish in a warm oven to prevent drying out the meat.
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How to get a golden-brown crust
To get a golden-brown crust on your chicken breast, there are a few key steps to follow. Firstly, pat the chicken dry with paper towels. This will help to ensure that the chicken doesn't become soggy during cooking. Next, season the chicken with salt and pepper, or other spices and seasonings of your choice. You can be creative with the seasonings to create a unique flavour profile. Then, heat a suitable oil in a large, deep skillet over medium-high heat. Oils with a high smoke point, such as olive oil or avocado oil, are ideal for pan-frying chicken.
Once the oil is hot, carefully place the chicken into the pan and leave it undisturbed for the best results. The chicken should be cooked until a browned, golden crust forms, which may take around 5 to 8 minutes depending on the thickness of the chicken breast. Thicker chicken breasts will take longer to cook, so adjust the cooking time accordingly. If the chicken is stuck to the pan, it is not yet ready to be flipped. Once the chicken has formed a golden crust, flip it over and continue cooking.
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How to prevent chicken from sticking to the pan
To prevent chicken from sticking to the pan, it is important to preheat your pan. Most proteins, when placed in a cold pan, will stick. It is also important to temper your meat, that is, to not cook it straight from the fridge.
You should also ensure that your pan is slick with enough fat. This could be oil or butter. For a 10-inch skillet, heat 2 tablespoons of oil. You can swirl the pan to distribute the oil evenly. If you are using butter, you can add a tablespoon of butter to the pan and flip the chicken a couple of times to coat.
When cooking, place the chicken in the pan and do not touch, poke or move it. The chicken will stick at first, but you should wait until it is unstuck before turning it over. If you try to turn the chicken and it feels stuck, it is not ready to be flipped. For chicken breasts, cook for 5 to 8 minutes on one side, and then flip and cook for another 5 to 8 minutes. If you are cooking smaller pieces of chicken, you may need to add more oil to prevent sticking.
If you are cutting the chicken into pieces before cooking, you can toss the pieces with a little oil to prevent sticking.
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The best ways to season chicken breast
Pan-fried chicken breast is a quick and easy meal that can be seasoned in a variety of ways. Here are some of the best ways to season chicken breast:
Italian Herb Seasoning
This seasoning works great for meal prep as it can be used in many different meal ideas. It is a simple way to add flavor to your chicken breast and ensure it doesn't taste dry or bland.
Salt and Pepper
A classic combination, salt and pepper can be used to season chicken breast before cooking it in a pan with a little oil. This method results in a golden-crisp exterior with a juicy interior. Be sure to pat the chicken dry before seasoning and cooking.
Smoked Paprika, Garlic Powder, Salt, and Pepper
This all-purpose blend is super simple and goes with just about anything. You can bake or pan-fry the chicken breast after seasoning. If baking, consider brining the chicken first.
Olive Oil, Rosemary, and Thyme
Rubbing chicken breasts with olive oil and seasoning with ground rosemary and thyme before baking is another delicious option. You can also add other seasonings to this blend.
Onion Powder, Garlic Powder, Black Pepper, and Salt
If you're looking for a keto-friendly option, this seasoning blend is a great choice. You can also add sliced onions to the pan when cooking for extra flavor.
When pan-frying chicken breast, it's important to cook it thoroughly to avoid foodborne illnesses like Salmonella poisoning. Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F. Additionally, be sure to choose similar-sized chicken breasts and cook them evenly on both sides to avoid dryness.
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How to reheat chicken breast without drying it out
When it comes to reheating chicken breast, the main risk is drying out the meat. To avoid this, it is recommended to consider how the chicken was originally cooked. For example, if it was cooked in an oven, it is best to reheat it in an oven.
If you are reheating boneless, skinless chicken breasts, remove them from the fridge and let them come to room temperature. Add a little water or chicken broth to a medium or large skillet, then heat over a medium to medium-high setting. Cover with a lid and heat until warmed through, turning until a thermometer inserted into the thickest part of the breast registers 165˚F, which should take about 10 minutes.
If you are reheating chicken with the skin on, it is recommended to use the oven method to keep the skin crispy. Preheat the oven to 350˚F and remove the chicken from the fridge. While the oven is preheating, let the chicken rest at room temperature on the counter. Once the oven is preheated, transfer the chicken to a baking dish and add a few tablespoons of chicken stock or water—just enough so that there is a very shallow layer of liquid in the pan.
If you are in a hurry, you can use a microwave. Slice the chicken into bite-size pieces and place them on a microwave-safe plate or glass dish. Sprinkle a few teaspoons of water over the chicken, then add a drizzle of olive oil to help keep it moist.
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Frequently asked questions
It depends on the thickness of the chicken breast and the heat level, but it typically takes around 5-8 minutes per side.
Pan-frying chicken breast is best done at a medium to medium-high heat.
Oils with a high smoke point, such as olive oil, avocado oil, or neutral cooking oils, are ideal for pan-frying chicken.
The best way to know is to use a meat thermometer. The chicken is done when it reaches an internal temperature of 165°F in the thickest part of the breast.
Yes, you can reheat pan-fried chicken breast in a preheated oven or in the microwave in 30-second intervals. You can also reheat it in a hot skillet with a bit of chicken broth to keep it moist.
