Perfect Pan Fried Chicken Breast Ready in 15 Minutes
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INGREDIENTS
- 1.1 pounds/500 grams chicken breast, sliced
- Olive oil
- Salt
Sauce:
- 2 tablespoons mayonnaise
- 4 tablespoons olive oil
- 1 tablespoon chives, chopped
- 1 tablespoon parsley, chopped
- 1 tablespoon shallot, chopped
- 1 teaspoon capers/pickle, chopped
- ½ lemon/lime, juiced
- ¼ teaspoon salt
- ¼ ground black pepper
INSTRUCTIONS
- In one bowl, combine all the ingredients for the sauce and set it aside.
- In another bowl, coat the chicken breast slices with a small amount of olive oil and a pinch of salt. Make sure the chicken is evenly coated.
- Heat a pan over medium-high heat. Once the pan is hot, carefully place the chicken in the pan. Cook the chicken for about 3-4 minutes on each side, or until it turns golden brown. The chicken should be fully cooked but still juicy.
- Immediately transfer the cooked chicken to the bowl with the sauce. Mix thoroughly to ensure every piece is coated. Serve and enjoy!
MY NOTES
FAQ
How to ensure the chicken breast stays juicy when frying
To keep chicken breasts juicy when frying, use a few key techniques. First, pound the chicken to an even thickness to ensure uniform cooking. Start with a hot pan and sear the chicken quickly, then reduce the heat to cook through gently. Avoid overcooking by using a meat thermometer—remove the chicken when it reaches 165°F (74°C). Rest the chicken for 5 minutes after cooking to allow the juices to redistribute, preventing them from escaping when cut. Additionally, marinating or brining the chicken before cooking can help retain moisture.
What oil to use for the perfect pan fried chicken breast
For this perfect pan fried chicken breast recipe, it’s important to use an oil with a high smoke point, such as canola, vegetable, avocado, or grapeseed oil. These oils can withstand high heat without burning, which helps achieve a nice golden-brown crust. Olive oil, while flavorful, has a lower smoke point, so if used, it should be combined with another oil or the pan’s heat should be carefully controlled. Avoid using butter for the initial sear, as it tends to burn at high temperatures; you can add it at the end for flavor.
Why pound chicken breasts before frying?
Pounding chicken breasts to an even thickness before pan-frying ensures they cook more evenly. Chicken breasts often have a thick end and a thinner side, which can lead to uneven cooking—the thin part overcooks while the thick part remains raw. By flattening the chicken to an even thickness, the meat cooks uniformly, preventing dryness and ensuring a juicy texture throughout. Use a meat mallet or rolling pin and place the chicken between two pieces of plastic wrap or parchment paper to prevent tearing.
Can you use the same method for bone-in chicken breasts?
You can use a similar method for bone-in chicken breasts, but the cooking time will be longer. Bone-in chicken retains more moisture and flavor, but it takes more time to cook through. Sear the chicken in a hot pan to get a golden-brown crust, then reduce the heat and continue cooking. Alternatively, after searing, transfer the chicken to a preheated oven (350°F) to finish cooking. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C), especially near the bone where it cooks more slowly.
Common mistakes to avoid when pan-frying chicken breasts
Common mistakes when pan-frying chicken breasts include not pounding them to an even thickness, using too much or too little heat, overcrowding the pan, and flipping the chicken too soon. Overcrowding the pan causes steaming instead of searing, leading to a pale, less flavorful crust. Another mistake is overcooking the chicken, which makes it dry; always use a meat thermometer to check for doneness. Lastly, if the pan isn’t hot enough before adding the chicken, it won’t develop a golden crust.
Cast iron vs. non-stick pans for perfect pan fried chicken breast
Cast iron pans offer superior heat retention, which helps create a more even and consistent sear on chicken breasts. The high heat results in a better crust and can handle higher temperatures without damage. Non-stick pans are easier to clean and require less oil, making them ideal for healthier cooking. However, they don’t reach the same high temperatures as cast iron, which can limit browning. If you’re looking for a better crust, go with cast iron; for convenience and easy clean-up, non-stick is a solid choice.
How to prevent the chicken from sticking to the pan
To prevent chicken breasts from sticking, ensure the pan is properly heated before adding the chicken. Start by heating the pan over medium-high heat for a few minutes and add oil. Wait until the oil is hot (you should see a slight shimmer) before placing the chicken in the pan. Avoid moving the chicken too soon—allow it to develop a crust before flipping. If using stainless steel, this method is especially important as these pans are more prone to sticking compared to non-stick surfaces.
Achieve a crispier crust on chicken breasts
To achieve a crispier crust, start by thoroughly patting the chicken breasts dry before seasoning. Moisture is the enemy of crispiness, so removing as much water as possible is key. Use a hot pan and a high-heat oil like avocado or canola. Press the chicken lightly into the pan for better contact, and resist the urge to flip too early—let it sit until a crust forms. Adding a small amount of flour or cornstarch to the seasoning can also help create a crunchier texture.
Best side dishes to serve with perfect pan fried chicken breast
This perfect pan fried chicken breast recipe pair well with a variety of sides. For a balanced meal, serve with roasted or steamed vegetables like broccoli, asparagus, or carrots. Mashed or roasted potatoes, quinoa, or rice are excellent starch options. For lighter sides, consider a simple green salad or coleslaw. Sauces like chimichurri or a lemon-butter drizzle can enhance the chicken’s flavor. Pasta dishes, such as garlic butter noodles, also make great complements. Adjust sides based on the flavors of the chicken—herb-based chicken pairs well with fresh, vibrant sides.
Can you add vegetables to the pan while frying?
You can add vegetables to the pan while frying chicken breasts. However, it’s best to add them after the chicken has started cooking or near the end, depending on the vegetables. Harder vegetables like carrots or potatoes can be added earlier, while softer vegetables like zucchini, bell peppers, or spinach should be added toward the end to prevent overcooking. You can also remove the chicken once cooked and use the same pan to sauté the vegetables in the flavorful drippings, enhancing their taste.
