Learn how to make pan-fried chicken breast; it’s one of the fastest and easiest ways of cooking juicy chicken for dinner. You can cook thick pieces or thin slices of chicken breast in the pan.
Make this easy pan-fried chicken breast recipe today, and you will return to it again and again, probably at least once a week.
Not only can you serve the pan-seared chicken breasts with your favorite sides for a complete, healthy, and delicious meal, but you can also use the stovetop chicken for meal prep, for making salads, sandwiches, wraps, enchiladas, and so on.
Check out other delicious ways of using a pan for cooking chicken. Learn How to Cook Chicken Drumsticks on the Stove, try the Quick Pan-fried Chicken Wings, or the Crispy Panko Fried Chicken.
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Recipe ingredients
Boneless chicken breasts
Thick pieces: They look prettier and are perfect when you want to serve them as a main meal with potatoes and salad, for instance. You will have to pound them to an even thickness to prevent the thinner parts from drying before the thicker parts have enough time to cook.
Thin pieces: They are perfect for making sandwiches, slicing for salads, or making wraps. They cook much faster; it can take as little as 4-6 minutes to have them ready. Or learn How to Cook Thin Sliced Chicken Breast.
Spices: Salt and a little black pepper are a must; anything else is up to you. For more seasoning ideas, check out Baked Chicken Drumsticks.
See the recipe card for full information on ingredients and quantities.
What kind of frying pan do I need?
Preferably, a large skillet that will hold four chicken pieces. If the pan is small, cook two pieces of chicken breast at a time.
I prefer a large nonstick pan or a cast iron skillet with a 12-inch/30 cm diameter (the Amazon affiliate links open in new tabs). If you have a skillet, you can also make this Cast-Iron Skillet Chicken Breast.
You can use a stainless steel pan (the Amazon link opens in a new tab), but in this case, you might need a bit more oil to prevent the meat from sticking to it.
How to pan fry chicken breast?
Thick chicken breast pieces
Tenderize the meat: Place the breasts on a cutting board (I have one that I use exclusively for chicken). Cover them with a plastic wrap and pound them to an even thickness; they should be about 1 -1 ½ inches/ 2 ½ - 3 ½ cm thick.
Dry and season the meat.
Sear the meat for 5 minutes on medium heat without moving. Check gently if you can release it from the pan easily; if not, give it another minute or so.
Flip and cook for another 5 minutes. If the outside seems to be getting too dark, lower the heat a bit more. Flip again and continue cooking until cooked through; it will take another couple of minutes.
Thin chicken breasts
Tenderizing is optional if the pieces are evenly cut. However, I recommend it.
Cook the seasoned chicken slices for 3-4 minutes per side. When cooking thinner pieces, keep the temperature to medium-high. This will allow the parts to achieve a nice color during the short cooking time. Lower the heat to medium if they seem too dark too soon.
How long does it take to cook chicken breast in the pan?
- Thin-sliced pieces: 3-4 minutes per side.
- Thick chicken breasts: 7- 9 oz/ 200 - 250 g/ 1 -1 ½ inches/ 2 ½ - 3 ½ cm thick – a total of about 10-12 minutes.
- Check that the pan-fried chicken breast is safely cooked and let it rest for about 5 minutes before serving.
How to check if the chicken is cooked through?
The best way to check is with a meat thermometer (the Amazon affiliate link opens in a new tab).
Pan-fry the chicken breasts until they reach an internal temperature of 155°F / 69°C, and let them rest, covered, for 5 to 10 minutes, depending on size. They will continue cooking as they rest, reaching the safe internal temperature, which is 165°F/ 74°C.
Recipe FAQs
Yes, the cooking time and technique are pretty much the same; ensure that the meat is cooked through.
You’ve overcooked it. The best way to prevent that is to ensure that the breast pieces are evenly pounded and not to leave the meat in the pan for too long.
Check the internal temperature with an instant-read thermometer; it should be 155°F/ 69°F. After resting, the internal temperature should have reached the safety level of 165°F/ 74°C, and the chicken should be cooked while still moist.
Store and reheat
Refrigerate leftover pan-fried chicken breast in an airtight container for 3-4 days. Enjoy the leftovers cold or reheat them.
Freeze in an airtight container or freezer bag for up to 3 months. Defrost in the fridge.
Reheat in the microwave: 60-90 seconds on high.
Reheat in the pan on low heat, flipping often.
Reheat in the oven at 375°F/ 180°C, lightly covered with aluminum foil, for about 10 minutes.
Reheat in the air fryer at 350°F/ 175°C for about 5 minutes, flipping halfway.
How to serve?
Serve the pan-fried chicken breast immediately or cool in a salad or sandwich. Make sandwiches or add chopped pieces to soups, pasta dishes, or risotto.
Main dish with potatoes, rice, pasta, salad, vegetables, and so on. Try them with Garlic Parmesan Mashed Potatoes, Carrot Rice, Pumpkin Rice, Easy Chimichurri Rice, or Garlic Butter Noodles with Parmesan.
Slice and serve it on top of salads or bowls. Try our Grilled Peach Salad, for instance.
Juicy Pan-Fried Chicken Breast
Equipment
- Large frying pan OR cast-iron skillet OR non-stick pan Note 1
- Tongs to flip the chicken
Ingredients
- 4 thick or 8 thin-cut chicken breasts Note 2
- 3 tablespoons canola or vegetable oil divided Note 3
- 2 teaspoons poultry seasoning Note 4
- 1 teaspoon fine sea salt Note 5 – Important!
Instructions
Thick chicken breasts:
- Tenderize: Place the chicken breasts on a cutting board. Cover them with plastic foil and pound them to an even thickness; the pieces shouldn’t be thicker than 1 -1 ½ inches/ 2 ½ - 3 ½ cm.4 thick or 8 thin-cut chicken breasts
- Season: Dry the chicken with paper towels and rub the pieces with one tablespoon of oil. Season them well on both sides with salt and poultry seasoning.2 teaspoons poultry seasoning + 1 teaspoon fine sea salt
- Cook: Heat the remaining 2 tablespoons of oil in a large pan (Note 6). Place the breasts in the pan. Pan fry for 5 minutes on medium heat without moving. Check gently if you can release it from the pan easily; if not, give it another minute or two.
- Flip and cook for another 5 minutes. If the outside of the chicken seems to be getting too dark, lower the heat. Flip again and continue cooking until the chicken is cooked; it will take another couple of minutes.
- Rest the chicken loosely covered with aluminum foil for about 10 minutes before serving; the internal temperature should reach the safe level of 165°F/ 74°C.
Thin chicken breast pieces:
- Tenderizing is optional if the pieces are evenly cut. However, I recommend it.
- Season: Dry and rub the pieces with 1 tablespoon of the oil and sprinkle them with the spices.
- Pan-fry: Heat the remaining 2 tablespoons of oil in the pan. Cook the slices for 3-4 minutes per side on medium-high. This will allow the pieces to achieve a nice color during the short cooking time. Lower the heat to medium if they seem too dark too soon.
- Rest the chicken loosely covered with aluminum foil for about 5 minutes before serving; the safe internal temperature is 165°F/ 74°C.
Notes
- Skillet: I prefer a cast-iron skillet or a nonstick pan. Stainless steel is also great, but you might need more oil to prevent the chicken from sticking to the pan. Add more fat when you flip the chicken (Amazon affiliate links).
- The thick chicken breasts weigh between 6 and 10 oz/ 175 – 225 g, and one piece serves one person.
Thin-cut chicken breasts are halved thick pieces. You can cut them yourself or buy them already sliced. You will need 2 pieces per person. - Use an oil with a high smoking point.
- Or any other seasoning of your choice. Try curry, Ras-el-hanout, Cajun, or Italian seasoning. Or check out Baked Chicken Drumsticks for more seasoning ideas.
- Salt: Check if the poultry seasoning already contains salt and adjust the salt you need accordingly. If the seasoning contains salt, sprinkle the chicken breasts only very lightly with extra salt. Otherwise, use the required salt amount.
- Temperature: The pan and the oil should be hot but not smoking. To check if the temperature is correct, lift a piece of chicken with the tongs and hold just the tip of it in the oil; if it sizzles, the temperature is suitable for cooking.
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