Pan Fried Chicken Breast Recipe
Perfectly juicy pan fried chicken breast with a golden seasoned crust and buttery pan sauce. Ready in just 20 minutes using simple pantry ingredients. Ideal for quick family dinners.
Ingredients
Chicken
- 2 large chicken breasts 8–10 oz / 250–300 g each, sliced horizontally into 4 cutlets
- 1½ tablespoons unsalted butter or olive oil
Savory Seasoning
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¾ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1½ tablespoons all-purpose flour
Butter Sauce
- ⅓ cup low-sodium chicken stock
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley optional
Instructions
- Slice each chicken breast horizontally to create four even cutlets.
- In a small bowl, combine paprika, onion powder, garlic powder, cumin, salt, pepper, and flour.
- Coat both sides of each chicken piece evenly with the seasoning mixture. Shake off any excess.
- Heat butter (or olive oil) in a large non-stick skillet over high heat.
- Cook the chicken for about 2½ minutes per side until golden brown and the internal temperature reaches 153°F (67°C). Remove from the skillet and set aside.
- Reduce the heat to medium-high.
- Pour in the chicken stock, scraping up the flavorful browned bits from the pan.
- Simmer for 1–2 minutes until reduced by about half.
- Stir in the butter until the sauce becomes smooth and glossy.
- Spoon the buttery sauce over the Pan Fried Chicken Breast Recipe and garnish with chopped parsley before serving.
Notes
- Chicken stock creates a flavorful sauce without using wine.
- Serve with mashed potatoes, steamed vegetables, rice, or pasta.
- Add mushrooms or spinach to the sauce for variety.
- Butter can be replaced with olive oil for a lighter option.