Easy Pan Fried Chicken Breast Recipe

Enjoy this tasty and easy Pan-Seared Chicken Breast Recipe that cooks up crispy and flavor-packed in a skillet right on your stovetop.

Course chicken/dinner

Cuisine American

Keyword how long to pan fry chicken breasts, how to pan fry chicken, pan fried chicken, pan fry chicken

Prep Time 15

Cook Time 10

Servings servings

Calories 281kcal

Author Beth Pierce

½ cup all-purpose flour
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon fresh ground black pepper
¼ teaspoon ground cayenne pepper
2 large boneless skinless chicken breasts cut in half lengthwise to make 4 chicken cutlets see notes
2 tablespoons of vegetable oil or olive oil
1 tablespoon butter

In a medium wide based shallow bowl, whisk together the flour, paprika, cumin, onion powder, garlic powder, salt, fresh ground black pepper, and cayenne pepper.
Dredge the chicken in the flour mixture, turning it several times to coat.
Heat the oil and melt the butter in a large skillet over medium heat. Add the chicken breast and cook until golden brown on the bottom, then flip and cook until the other side is golden brown and the chicken is cooked through. Chicken is cooked through when it reaches an internal temperature of 165 degrees.
Top with fresh parsley or thyme. For best results, serve this chicken promptly while it is crispy and hot.

Split large chicken breasts in half by cutting them lengthwise or pound chicken to about a 1/2 inch thick using a meat mallet.
Adjust the seasoning to suit your taste. If you have sensitive taste buds, omit the ground cayenne pepper. If you like everything with a lot of kick, add a little more ground cayenne pepper or Cajun or Creole seasoning. Add smoked paprika for a subtle smoky, woodsy, spicy flavor.
Chicken is cooked through when the internal temperature reaches 165 degrees. Instant-read meat thermometers are relatively inexpensive and easy to use.
Top with chopped fresh herbs like parsley, thyme, or rosemary. Or use dried herbs like oregano or marjoram in the breading mixture.
This chicken is best served promptly while the breading is crisp and flavorful and the chicken is juicy.
Store leftovers in the refrigerator for up to 3 days. Remove the chicken from the fridge for about 40 minutes before reheating to bring it to room temperature. Reheat in the oven on a baking rack over a baking sheet at 400 degrees for 10-15 minutes or until the chicken is heated through. Or reheat in the air fryer at 375 degrees for 3-4 minutes or until heated through.