Pan Fried Chicken Breast

Name: Pan Fried Chicken Breast
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 ½ pounds boneless, skinless chicken breasts; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; ½ cup white whole wheat flour; 1 tablespoon paprika; 1 teaspoon dried parsley; 1 teaspoon garlic powder; 1 teaspoon onion powder; ¼ teaspoon cayenne; 2 tablespoons canola oil; 1 lemon; chopped fresh herbs

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Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 servings
Calories
324 kcal
Course
Main Course
Cuisine
American

Pan Fried Chicken Breast

Iris Warren

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Crispy pan fried chicken breast is a fast, tasty way to cook juicy boneless chicken. With a scrumptious, easy paprika seasoning!

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Ingredients

Servings

1 ½ pounds boneless, skinless chicken breasts about 3 medium breasts
1 teaspoon kosher salt divided
½ teaspoon ground black pepper divided
½ cup white whole wheat flour or all-purpose flour
1 tablespoon paprika
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne optional
2 tablespoons canola oil
1 lemon cut into wedges
chopped fresh herbs optional for serving

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Instructions

Remove chicken breasts from the refrigerator and let sit at room temperature for 15 minutes. Place on a cutting board, cover with a large sheet of plastic wrap (optional to keep things tidier) and gently pound into an even thickness (about 1/2 inch).
With a paper towel, pat dry, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Set aside.
In a wide, shallow dish such as a pie plate, stir together the flour, paprika, parsley, garlic powder, onion powder, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Working one at a time, dredge each chicken breast in the flour mixture, shaking off any excess. Transfer to a clean plate.
Heat the oil in a large, sturdy skillet (such as cast iron or stainless steel) over medium-high heat. Once it is hot and shining, add the chicken, presentation (smooth) side down.
Cook 4 minutes on the first side without disturbing the chicken, until it is deeply golden and releases easily from the pan. Flip and cook an additional 3 to 5 minutes on the other side, until the chicken reaches 155 degrees on an instant read thermometer (chicken is considered cooked at 165 degrees F, but will continue cooking as it rests).
Transfer the cooked chicken to a plate or cutting board. Cover and let rest for 10 minutes. Enjoy warm with a squeeze of lemon juice and sprinkle of herbs.

Notes

TO STORE: Refrigerate chicken in an airtight storage container for up to 4 days.
TO REHEAT: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Show Details

Serving 1(of 4) Calories 324kcal (16%) Carbohydrates 15g (5%) Protein 39g (78%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 109mg (36%) Potassium 744mg (21%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 973IU (19%) Vitamin C 17mg (19%) Calcium 34mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 324 kcal

% Daily Value*

Serving	1(of 4)
Calories	324kcal	16%
Carbohydrates	15g	5%
Protein	39g	78%
Fat	12g	18%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	109mg	36%
Potassium	744mg	16%
Fiber	3g	12%
Sugar	1g	2%
Vitamin A	973IU	19%
Vitamin C	17mg	19%
Calcium	34mg	3%
Iron	2mg	11%