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Pan Fried Chicken Breast

Pan-Fried Chicken Breast Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (about 8 oz each), pounded to ½-inch thickness
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika (optional)
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 crushed garlic cloves (optional)
  • Lemon juice or chopped parsley, for serving (optional)

Method
 

  1. Pound chicken to an even ½-inch thickness between plastic wrap. Season both sides with salt, pepper, garlic powder, and smoked paprika if using.
  2. Heat olive oil in a large skillet over medium-high. Add chicken and sear for 5-6 minutes per side, until golden and internal temp reaches 155°F.
  3. Reduce heat to medium-low, add butter and garlic. Baste chicken with melted butter for 1-2 minutes, then transfer to a plate.
  4. Let chicken rest 5 minutes, then slice against the grain and serve with a squeeze of lemon or parsley.

Notes

Resting the chicken is essential; those 5 minutes let the juices redistribute so the meat stays moist. If you skip the butter baste, the chicken will still be tasty but less rich. The internal temperature will climb to 165°F as it rests, so pulling it off the heat a little early prevents overcooking.