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 lean pork 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:
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.
Lynda says
Lovely recipe, quick and easy. Very tasty too!
I always coat any meat in cornflour as it ensures that the meat is tender & succulent & doesn’t dry out.
That’s what I’ve always found anyway.
I got this tip years ago from a Chinese lady from Hong Kong.
I think it’s worth trying
victor says
I've tried wheat flour but never corn flour. Will give it a try. Thanks for tip.
David A Brown says
Just tried this. Quick and tasty. Didn't have one of the spices so I substituted. Very tasty!
victor says
Enjoy!
Betty says
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 !^_^!
victor says
Enjoy! Thanks for the tips.
Jean says
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.
victor says
Glad to hear it. Enjoy!
alison says
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.
victor says
You are very welcome, Alison. Enjoy!
Hunter Biden says
This recipe rocks. The breast are tender and well seasoned. Take a crack at this technique, you won't be dissapointed.
victor says
Happy to hear it, Hunter. Enjoy!
Wills says
Absolutely delicious and so easy and simple!
Tatiana says
Thank you so much! This is really delicious and juicy. I fried the chiken breast in homemade ghee butter and it turned out lovely.
victor says
Happy to hear it, Tatiana. Enjoy!
LaLa says
THANK YOU! I officially know how to cook perfect chicken breast! It was soooooo juicy.
victor says
Enjoy!
Kari says
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.
victor says
Happy to hear it. Enjoy!
Sheila says
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.
Liz says
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.
victor says
Happy to hear it. Enjoy!
Audrey says
I tried this and the result is just amazing. My son loves it. Thank you for sharing this recipe 😍🙏🏻
victor says
Happy to hear it. You are very welcome. Enjoy!
Susan L. says
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.
victor says
Enjoy! Glad you liked it.
victor says
Happy to hear it. Enjoy!
Ms. Renee says
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.
victor says
Enjoy!
Teresa hutchins says
This really works Thank you!!
victor says
Enjoy!
Christine R. says
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.
victor says
Happy to hear it, Christine. Thank you for the kind words. Enjoy!
Margie says
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!!
victor says
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.
Michelle Stanley says
Easy to make, quick and delicious! Will definitely make again!!
victor says
Enjoy!
Linda Street says
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
victor says
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!
Dre says
I added 3 tablespoons butter at the end and it
added great flavor.
victor says
Thanks for the tip. Enjoy!
Tim says
This recipe will undoubtedly carry my roommate and I through university. It truly is the most tender chicken!
victor says
Enjoy! And don't forget to try my extra crispy chicken wings, a must for those game days.
Merril says
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.
Suzanne says
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.
victor says
Glad you liked it. Enjoy!
James says
Thank you for a great recipe, we add sauce & cheese for the last minute or two for a great chicken parm.
victor says
You are very welcome!
Chris says
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.
Nina says
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.
Kim says
Yes!!! Perfect! So yummy! And Easy. Threw mine over a salad.
Tracy says
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)
Tracy says
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!
victor says
You are very welcome, Tracy.
Saanj says
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?
victor says
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.
Pete F says
Love the recipe, so simple, so tasty, so awesome. Great website overall, bookmarked!
Ss says
I’ve never finished cooking so quickly! Chicken was moist and tasty. Will definitely make again!
JJ says
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 =)
Christina Smith says
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!
victor says
You are very welcome, Christina. Happy cooking!
Jenny says
Amazing recipe! So easy yet so flavourful! Finally able to produce succulent breast! Thank you so much!
Nimalan Rajah says
thanks for this awesome recipe - so simple and so flavorful, ideal when working from home with my 5 year old
Jeffrey says
Excellent, first time I've ever posted a comment but this was well worth it! Served with a little wasabi
Margo says
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.
victor says
You are very welcome, Margo.
Kathy says
Simple, quick, very flavorful
Lila says
This is the best stove top chicken I’ve made. Thank you for the instructions!
victor says
You are very welcome.
Melinda says
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.
victor says
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.
Debbie Simmons says
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.
Ellen says
Thank you for this recipe and helpful hints!
Kate says
This was so good and easy! Thanks for the recipe!
victor says
You are very welcome! Thank you for your feedback.
Ciara says
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!
Queene Greene says
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.
victor says
You are very welcome!