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Pan Fried Chicken Breast
Crispy pan fried chicken breast is a fast, tasty way to cook juicy boneless chicken. With a scrumptious, easy paprika seasoning!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Calories: 324 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.