10-Minute Pan-Fried Chicken Breast

Sep 28, 2018 · 76 Comments

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This pan-fried chicken breast recipe is the most used recipe in our family. It's simple, easy and crazy quick to make. And it's delicious! Really, all you need is 4 minutes of prep time and 6 minutes of cooking time. The recipe is so easy that even a child can successfully make it. In fact, this was the first 'meat' recipe that my daughter mastered when she was just starting to learn to cook.

Getting a pan-fried chicken breast come out tender and succulent has always been a problem for me. If you can do it, please, let me know your secret. In my case, chicken breasts would dry out quite a bit before they cook all the way through. That is because the heat goes in one direction on a frying pan. One side gets super hot while the other is cooling down. Then there is thickness and uneven surface to deal with. All these factors contribute to inefficient heating, uneven cooking and, as a result, drying out.

The secret to a quick and succulent pan-fried chicken breast

After some experimenting and a few tiny light bulbs going on, I found a way. The solution I eventually came up with is ridiculously simple and consists of three parts:

High heat
Thin breasts
Frying covered

Just like when frying leanpork chops, you want to fry chicken breasts quickly, which means doing it over a fairly high heat. Thick chicken breast won't cook through over high heat before the exterior noticeably dries out. Instead, a chicken breast needs to be sliced in half, even in three pieces, if it's particularly large and thick.

To fix the issue with one-directional heating, I pan-fry my chicken breasts covered. This way steam heats the breast from the top while it's frying, resulting in quick and efficient cooking. Besides, all that moisture from the steam keeps the breast nicely moist and prevents it from drying out. Though, fully covering the pan results in poor browning, so I leave a small crack open just to let some steam out.

Using this method, I don't even use a thermometer. Three minutes per side over medium-high heat and the breast is fully cooked, moist and juicy inside.

Looking for more great pan-fried chicken breast or similar recipes? Check these out:

Chicken Francese with Crispy Crust
Chicken Piccata Pasta

5 from 39 votes

Print Pin Rate

Course: Dinner, lunch

Cuisine: American

Keyword: fried chicken, fried chicken breast, pan-fried chicken

Prep Time: 4 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 10 minutes minutes

Servings: 2 servings

Calories: 254kcal

Author: Victor

Ingredients

2 chicken breasts (boneless, skinless)
2 Tbsp olive oil (one for rubbing and one for cooking)
1 tsp kosher salt
1/2 tsp black pepper
2 cloves garlic (pressed)
1 tsp parsley (dried)
1/2 tsp thyme (dried)
1/4 tsp cayenne pepper (plus more to taste)

Instructions

Using a sharp knife, cut the chicken breasts in half lengthwise. You want to end up with 4, equally thin, chicken cutlets. Uniformly thick chicken breast will cook faster and more uniformly.
Rub the chicken breasts with one tablespoon oil, then season with salt, pepper, thyme, garlic, parsley and cayenne pepper.
Tip: the seasoning mix here is fairly basic but gives the chicken good flavor. I vary it depending on what I have, or want to use, and often add fresh herbs. I find basil, oregano and coriander to be great in this recipe. Spice mixes like Italian, herbs de provence are also fabulous. If you like sesame oil, use it instead of olive oil for rubbing, but reduce the amount to about teaspoon, or to taste.
Heat one tablespoon of oil in a non-stick skillet over medium-high heat. Add the chicken breasts and partially cover the pan with a lid, leaving about a 1/2" - 1" crack.
Tip: if using a regular skillet, double the amount of oil. You can also use 50/50 oil and butter for better flavor.
Cook for 3 minutes undisturbed. At this time you will notice that the tops of the breasts have turned white. Flip the breasts, partially cover and cook for another 3 minutes.
Remove from the pan and serve immediately or keep warm until ready to eat.

Nutrition

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Reader Interactions

Comments

David A Brown says
February 29, 2024 at 11:04 pm

Just tried this. Quick and tasty. Didn't have one of the spices so I substituted. Very tasty!
Reply
- victor says
  March 01, 2024 at 8:54 pm
  Enjoy!
  Reply
Betty says
February 26, 2024 at 4:03 pm

Hi
Chicken breasts have 80mg of salt per 4 oz so if you cutlets are around 2lbs per meal
your max salt would be 640 mg even if you add salt no way can it reach 1294mg looking at your recipe and if it does here is what our family does . We use your recipe with organic chicken , organic butter (no salt) and use organic evol . All the other seasons we use but we omit the salt and up the garlic, pepper ect ...... Much better for your health and it tastes the same as your recipe .
Thanks for a great and simple way to have the best pan fried chicken cutlets.
Betty and Family !^_^!
Reply
- victor says
  March 01, 2024 at 8:55 pm
  Enjoy! Thanks for the tips.
  Reply
Jean says
December 10, 2023 at 1:27 pm

Excellent recipe. I am not a cook, but this recipe was so delicious with easy, clear instructions for me. I am so glad I found it and tried it. I used Italian Herb seasoning mix. Will definitely make this many times. I think your tip for the lid is the great secret for keeping it moist and juicy. Thank you so much.
Reply
- victor says
  December 16, 2023 at 4:20 pm
  Glad to hear it. Enjoy!
  Reply
alison says
December 04, 2023 at 10:17 am

i used slightly different herbs but used your recipe for the process. chicken turned out much better than other pan-fried recipes ive tried. i needed something simple to go with our homemade alfredo last night, and this process was perfect. nice tender chicken, not overcooked. and it didnt take long to make. thank you.
Reply
- victor says
  December 04, 2023 at 10:53 am
  You are very welcome, Alison. Enjoy!
  Reply
Hunter Biden says
September 08, 2023 at 9:59 am

This recipe rocks. The breast are tender and well seasoned. Take a crack at this technique, you won't be dissapointed.
Reply
- victor says
  September 08, 2023 at 2:08 pm
  Happy to hear it, Hunter. Enjoy!
  Reply
Wills says
August 30, 2023 at 12:40 pm

Absolutely delicious and so easy and simple!
Reply
Tatiana says
August 07, 2023 at 9:43 am

Thank you so much! This is really delicious and juicy. I fried the chiken breast in homemade ghee butter and it turned out lovely.
Reply
- victor says
  August 07, 2023 at 11:59 am
  Happy to hear it, Tatiana. Enjoy!
  Reply
LaLa says
June 04, 2023 at 5:46 pm

THANK YOU! I officially know how to cook perfect chicken breast! It was soooooo juicy.
Reply
- victor says
  June 05, 2023 at 10:54 am
  Enjoy!
  Reply
Kari says
April 23, 2023 at 7:38 pm

I made this with chicken tenderloins and it turned out delicious! I served it with gravy and it went really well with it. I used a little too much cayenne pepper for my taste as I don't like things very spicy but the rest of the family loved it! I also used garlic, salt, pepper, oregano, parsley, basil, and cumin. I never measure out seasonings as I just always sprinkle them on pretty much evenly. I did add butter to the olive oil in the pan for taste. Very fast and easy to make.
Reply
- victor says
  April 23, 2023 at 9:45 pm
  Happy to hear it. Enjoy!
  Reply
Sheila says
April 12, 2023 at 8:17 pm

Wow! Moist and tender and no big mess to clean up on the stove top. Thanks so much for experimenting so the rest of us don't have to.
Reply
Liz says
March 14, 2023 at 6:28 pm

I made this for dinner tonight. It was delish! I used less cayenne, probably between 1/4 and 1/8 tsp, and it was still a little too much. Next time, I’ll use much less. I also sprinkled some garlic powder over the chicken after seasoning instead of the minced garlic.
Reply
- victor says
  March 17, 2023 at 9:45 am
  Happy to hear it. Enjoy!
  Reply
Audrey says
March 13, 2023 at 10:01 am

I tried this and the result is just amazing. My son loves it. Thank you for sharing this recipe 😍🙏🏻
Reply
- victor says
  March 17, 2023 at 9:44 am
  Happy to hear it. You are very welcome. Enjoy!
  Reply
Susan L. says
February 02, 2023 at 7:54 pm

Super easy! I followed directions exactly and it came out as described. Ingredients that I already had in my pantry, quick to make, very tender and tasty. Will definitely make again.
Reply
- victor says
  February 06, 2023 at 12:13 pm
  Enjoy! Glad you liked it.
  Reply
- victor says
  February 06, 2023 at 12:17 pm
  Happy to hear it. Enjoy!
  Reply
Ms. Renee says
January 09, 2023 at 5:25 pm
5 min on each side pan fried with ginger and garlic. I sautéed in olive oil AND butter....the butter burns so it does have a tasty outer flavor buttery with the ginger and garlic, I tossed in thin sliced Spanish onions.
Reply
- victor says
  January 20, 2023 at 1:16 pm
  Enjoy!
  Reply
Teresa hutchins says
November 22, 2022 at 5:32 am

This really works Thank you!!
Reply
- victor says
  December 15, 2022 at 11:06 am
  Enjoy!
  Reply
Christine R. says
October 18, 2022 at 5:19 pm

Made for 3 adults with boneless, skinless chicken tenderloins. We all thought it was delicious. Chopping garlic in advance would be a good timesaver but quick and easy to make otherwise. I loved the tip about covering the frying pan. Chicken was moist. I served with a Caesar salad and crunchy rolls. Very enjoyable.
Reply
- victor says
  February 06, 2023 at 3:48 pm
  Happy to hear it, Christine. Thank you for the kind words. Enjoy!
  Reply
Margie says
September 28, 2022 at 8:46 pm
Could I make several of these up ahead of time? Having a large gathering and don’t want to wait until the last minute. How would I best do this to keep moist on inside and crispy non outside? Thanks!!
Reply
- victor says
  February 10, 2023 at 12:01 pm
  Keeping them crispy may not be achievable but you can keep them moist if you wrap them in foil and place in an insulated cooler box, like brisket. Hope this helps.
  Reply
Michelle Stanley says
August 24, 2022 at 5:03 pm

Easy to make, quick and delicious! Will definitely make again!!
Reply
- victor says
  August 25, 2022 at 6:45 pm
  Enjoy!
  Reply
Linda Street says
July 15, 2022 at 12:20 pm

Looking forward to makings this scrumptious looking dish. I’m just wondering though I see in the bottom of the pan those lovely browned bits. What about adding a little chicken broth, scrapping them up and turning the liquid into some sort of pan sauce?. Shame to waste those tasty bits.
Linda
Reply
- victor says
  July 16, 2022 at 11:39 am
  That's a great I idea. I like cooking on my carbon steel pan which gives those brown bits but if you do it on a non-stick - my wife prefers it, then no brown bits there. Someting to keep in mind. Enjoy!
  Reply
Dre says
June 30, 2022 at 10:19 pm

I added 3 tablespoons butter at the end and it
added great flavor.
Reply
- victor says
  July 04, 2022 at 1:02 pm
  Thanks for the tip. Enjoy!
  Reply
Tim says
December 06, 2021 at 5:24 pm

This recipe will undoubtedly carry my roommate and I through university. It truly is the most tender chicken!
Reply
- victor says
  December 07, 2021 at 8:24 am
  Enjoy! And don't forget to try my extra crispy chicken wings, a must for those game days.
  Reply
Merril says
November 26, 2021 at 2:20 am

Perfect just as written. Quite peppery so if cayenne isn't your thing reduce it. I had no dried parsley so used 1 tbsp finely chopped fresh.
Reply
Suzanne says
August 21, 2021 at 10:43 pm
Really easy recipe and great idea to cut the chicken breast in half. It was nice and juicy and reminded me of blackened chicken as I really spiced it up.
Reply
- victor says
  August 22, 2021 at 11:07 am
  Glad you liked it. Enjoy!
  Reply
James says
June 28, 2021 at 1:15 pm
Thank you for a great recipe, we add sauce & cheese for the last minute or two for a great chicken parm.
Reply
- victor says
  June 28, 2021 at 4:06 pm
  You are very welcome!
  Reply
Chris says
May 11, 2021 at 9:19 pm

Truly excellent pan seared chicken recipe! I pounded it out instead of cutting, but other than that, followed your recipe. Cooks fast, crispy on the outside, juicy and tender inside. Excellent tip covering it most of the way.
Reply
Nina says
April 24, 2021 at 6:32 pm

I am an experienced cook, but have not covered the skillet at the end until now.
These thin chicken breasts were great.
I used my iron skillet and browned in ghee.
I used some smoked paprika, basil, garlic powder powder, salt and pepper. Moist and nicely browned; iron skillet lid after flipping worked great.
Reply
Kim says
April 05, 2021 at 5:50 pm

Yes!!! Perfect! So yummy! And Easy. Threw mine over a salad.
Reply
Tracy says
January 26, 2021 at 11:50 pm

Forgot to mention when adding the water to the bottom of pan I turn the heat to medium low (about a 3 on gas range)
Reply
Tracy says
January 26, 2021 at 11:46 pm

This was a winner with my little ones, me and my husband also. I usually get boneless skinless breasts and pound them to about 3/4”-1” thickness instead of filet. I used to have the same problem with drying out the chicken but now I season the meat, heat oil in cast iron and brown on both sides and then pour just enough water into the bottom of the pan and cover for 8 minutes (last 3 minutes I do leave the lid slightly off so some of the crispiness still remains. Excellent recipe! Thank you Victor!
Reply
- victor says
  January 28, 2021 at 7:29 pm
  You are very welcome, Tracy.
  Reply
Saanj says
January 24, 2021 at 4:24 pm
Hi,
I noticed that the instructions call for cooking in a non-stick but the photos show the chicken cooking in a regular stainless steel. What did most of the folks who tried the recipe use?
Reply
- victor says
  January 26, 2021 at 10:44 pm
  Good observation, Saanj. I and my family love this recipe and most of the time use a non-stick pan. I used a copper pan with SS lining for the picture as it looked better, that's all. You can use both, though non-stick is much easier to use I find.
  Reply
Pete F says
January 13, 2021 at 7:42 pm

Love the recipe, so simple, so tasty, so awesome. Great website overall, bookmarked!
Reply
Ss says
December 03, 2020 at 11:00 pm

I’ve never finished cooking so quickly! Chicken was moist and tasty. Will definitely make again!
Reply
JJ says
November 10, 2020 at 1:54 pm

Zomg my hubby loved this so much! It was ultra quick to make and it took him back to college days where they panfried fresh chicken breast for them in the canteen. Thanks so much for delivering a delicious and quick chicken breast recipe! Ours always came out dry and rubbery, but this one was juicy and flavorful =)
Reply
Christina Smith says
November 09, 2020 at 2:29 pm

This recipe was so simple and so delicious. My husband loved, loved it and couldn't wait for me to make it again. I made the mistake of not saving it and had to search the internet again. So happy I found it and have now saved it! Thanks for posting!
Reply
- victor says
  November 09, 2020 at 8:43 pm
  You are very welcome, Christina. Happy cooking!
  Reply
Jenny says
July 07, 2020 at 1:03 am
Amazing recipe! So easy yet so flavourful! Finally able to produce succulent breast! Thank you so much!
Reply
Nimalan Rajah says
June 30, 2020 at 3:30 am

thanks for this awesome recipe - so simple and so flavorful, ideal when working from home with my 5 year old
Reply
Jeffrey says
May 04, 2020 at 11:40 pm

Excellent, first time I've ever posted a comment but this was well worth it! Served with a little wasabi
Reply
Margo says
April 24, 2020 at 7:12 pm

I followed the recipe precisely and it was perfect! I did pound the chicken pieces to be the same thickness. I’ve been struggling to get this recipe correct for years. THANKS.
Reply
- victor says
  April 25, 2020 at 12:23 pm
  You are very welcome, Margo.
  Reply
Kathy says
November 22, 2019 at 6:44 pm

Simple, quick, very flavorful
Reply
Lila says
November 21, 2019 at 6:08 pm

This is the best stove top chicken I’ve made. Thank you for the instructions!
Reply
- victor says
  November 21, 2019 at 6:46 pm
  You are very welcome.
  Reply
Melinda says
July 26, 2019 at 5:01 pm
I just read on a different blog post that you shouldn't cut or serve the chicken immediately, bust should wrap it in foil and let it sit for ten minutes, for incredibly moist chicken.
Reply
- victor says
  July 28, 2019 at 12:44 pm
  Normally, yes. During cooking meat fibers shrink and release water. When you let it rest for a few minutes, the meat should technically re-absorb some of the lost water. This won't make it incredibly moist though. What WILL make it incredibly moist is cooking it low and slow and/or never letting it overcook. The higher the internal temperature the more water will be lost. Water loss begins at around 150F. That's why sous vide chicken cooked at 150F or less is truly incredibly moist. With regard to these thin chicken breasts cooked quickly over a relatively high heat, I find that they are the juiciest right from the skillet and become less so as time goes buy. Perhaps you can try both ways and see which gives you better results but I suspect you will like them hot off the skillet better.
  Reply
Debbie Simmons says
July 15, 2019 at 5:05 pm

The best way to keep children moist and tender, no matter how you cook it is to soak it in milk for several hours. You can’t soak it too long. You will love the chicken.
Reply
Ellen says
April 14, 2019 at 2:55 pm

Thank you for this recipe and helpful hints!
Reply
Kate says
April 07, 2019 at 5:57 pm

This was so good and easy! Thanks for the recipe!
Reply
- victor says
  April 07, 2019 at 7:16 pm
  You are very welcome! Thank you for your feedback.
  Reply
Ciara says
January 12, 2019 at 4:47 pm

Oh my goodness! These chicken breasts are so quick to make and taste amazing. They will be my go-to recipe for a quick weekday dinner with a quick salad. Thanks!
Reply
Queene Greene says
November 11, 2018 at 7:56 pm

Ohhhhh LAWD.....didn't think the xhicken would turn out as good as it did! A definite KEEPER! Thanks so much for such a delicious recipe.
Reply
- victor says
  November 11, 2018 at 8:07 pm
  You are very welcome!
  Reply

10-Minute Pan-Fried Chicken Breast - Craving Tasty (2024)

FAQs

Is pan fried chicken breast good for you? ›

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

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Is 10 minutes enough to fry chicken? ›

Chicken Size:Small pieces (such as wings and drumettes) may take around 10-12 minutes. Larger pieces (such as thighs and breasts) may take 12-15 minutes or more. Check Internal Temperature:Use a meat thermometer to.

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How unhealthy is fried chicken breast? ›

The oils in which the chicken is fried can contain trans fat. Also, fried foods are high in fat, calories and salt, raising the risk for type 2 diabetes and heart disease. While most things in moderation are fine - fried chicken included - it's in your best interests to find healthier ways of cooking your meals.

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How many calories are in a pan fried chicken breast? ›

While a skinless chicken breast is 284 calories with 80% protein and 20% fat, those numbers dramatically shift when you include the skin. One boneless, cooked chicken breast with skin (196 g) contains : Calories: 386.

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Is pan frying healthy or unhealthy? ›

“No matter what you fry, if it's exposed to high temperatures for long periods of time, especially if you use a lot of oils, you can be at risk for cardiovascular disease or other chronic diseases,” Rustveld said.

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Is pan fried chicken healthy for weight loss? ›

It is healthier to incorporate chicken into your weight loss diet as it is lean meat and low in calories. However, after frying chicken, you may put yourself at risk of high cholesterol. In addition, fried chicken has high calories, carbs, and many unhealthy fats. Therefore, it is best to avoid fried chicken.

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What is the best oil to fry chicken in? ›

Vegetable oil, you've probably guessed, is a high heat oil, with a smoke point between 400° and 450°. In many recipes, from fried chicken to doughnuts, you'll aim to deep-fry in oil that's about 350°, which means that vegetable oil is not likely to get anywhere near smoking. Two words: fried chicken.

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How long does it take to pan fry a chicken breast? ›

Pan-fried chicken breast recipe

Take off the cling film and season well. 2. Heat the oil in a frying pan then add the chicken breasts (skin-side down, if they have skin) and cook for 2-3 minutes or until browned. Then turn over, cover and cook on the other side for 7-8 minutes or until cooked through.

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What oil do you use to fry chicken? ›

Think vegetable oil, canola oil, or peanut oil. Don't use olive oil or butter—they both have lower smoke points. The ideal temperature for frying chicken is 350˚ to 365˚, and you'll want to make sure that you bring the oil back to temperature between batches.

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Why shouldn't you eat fried chicken? ›

Fried foods are high in saturated and trans fats, which are known to increase blood cholesterol levels and damage the walls of your arteries. These damaged areas in your blood vessels eventually develop plaque, narrowing the artery and making it harder to pump blood.

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Why is fried chicken so bad for you? ›

Fried foods are often cooked in processed vegetable or seed oils. When heated, these oils can form trans fats, which are associated with a number of health problems, including an increased risk of several diseases.

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Can I eat chicken breast everyday? ›

While chicken can be a versatile and convenient protein to cook, if your diet doesn't have a diverse protein profile, you lose out on some key nutrients—including essential fats, such as omega-3s. "Eating chicken every day as your sole protein source could result in some nutrient gaps," says Burgess.

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Which part of chicken has most protein? ›

Lastly, people who want to maintain their muscle mass or improve recovery may benefit from eating the breast. It contains the most protein by weight, which is the most important factor for them when it comes to choosing which cut of chicken to eat.

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What's healthier chicken breast or thigh? ›

This Story's Health Experts

Which is healthier, chicken breasts or chicken thighs? Nutritionally speaking, boneless, skinless chicken breasts do have fewer calories and fat overall, says Jamie Allers, RD, a registered dietitian with Hartford HealthCare's Digestive Health Institute.

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Is chicken thigh better than chicken breast? ›

Chicken breasts definitely differ from chicken thighs as far as nutrition: three ounces of skinless chicken breast meat contains approximately 140 calories and a gram of saturated fat, while three ounces of skinless chicken thigh meat is roughly 30 more calories and two more grams of saturated fat.

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What is the healthiest way to cook chicken breasts? ›

The healthiest way to cook chicken is to bake it in the oven or stir fry it with vegetables. Put the parts in a baking pan, rub some olive oil on them, and surround them with plenty of garlic, lemon, carrots, or whatever you like. Bake at 350° until brown.

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Is it better to bake or pan fry chicken breast? ›

Faster Cooking Time: Pan-frying chicken breasts typically takes less time than baking, making it a quicker option. 2. Direct Control: Pan-frying allows you to directly control the cooking process, including the level of heat and the amount of oil used.

Is fried chicken is healthy or unhealthy? ›

Consuming foods fried in unstable oils can have several negative health effects. In fact, eating them regularly can put you at a higher risk of developing diseases such as diabetes, heart disease, and obesity. Therefore, it's probably best to avoid or severely limit your intake of commercially fried foods.

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Is chicken fried chicken good for you? ›

Overall, most health experts and dietitians would not recommend KFC products as part of a healthy diet. Fried chicken, KFC's signature product, is high in calories, fat, and salt, and has been linked to many health risks, including weight gain andl diabetes.

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10-Minute Pan-Fried Chicken Breast - Craving Tasty (2024)

The secret to a quick and succulent pan-fried chicken breast