This pan-fried marinated chicken breast recipe is perfect for any occasion. You can marinate the chicken in advance and pan-sear it in a matter of minutes.
Marinating chicken breast is one of the best ways to make these tender cuts flavorful and ensure that they remain juicy.
You can combine countless ingredients to make a delicious chicken marinade for pan frying; this is just one of our favorite ones. It’s straightforward, uses simple ingredients that most people keep in their pantries, and is a crowd-pleaser. This is my go-to recipe for meal prepping something made with chicken. The recipe is simple, healthy, budget-friendly, and has a ton of flavor.
This mixture can also be used to marinate other chicken parts, such as thighs or drumsticks, lamb chops, or turkey breasts.
And if you like pan-frying chicken, try our Crispy Panko Fried Chicken, the Pan-Fried Chicken Breast, the Quick Pan-Fried Chicken Wings, or learn How to Cook Chicken Drumsticks on the Stove.
Or learn How to Cook Thin-Sliced Chicken Breast and Saute Chicken Breast in a pan.
Jump to recipe
Recipe ingredients
Boneless skinless chicken breasts weighing between 6 and 8 oz/ 180 – 225 g. Try this Sage Chicken, too.
Vinegar: Either white wine or red wine vinegar. Balsamic vinegar (red or white) also works great. Actually, any kind of vinegar you have it's fine.
Dried herbs, garlic, and red pepper flakes.
See the recipe card for full information on ingredients and quantities.
Variations
Mix olive oil and vinegar with your favorite poultry seasoning or rub or any other spices you like. I love curry powder, paprika (smoked or sweet), garlic and onion powder, Ras-el-hanout, Cajun seasoning, and so on.
Add some brown sugar, honey, or maple syrup for a sweeter note.
To give it a slight Asian flavor, skip the herbs and vinegar and add some soy sauce and grated ginger.
Make Air Fryer Frozen Chicken Breast if you're in a hurry.
How to pan-fry marinated chicken breasts?
What container to use for marinating?
- I like using a ziplock bag; it ensures that all the parts are immersed in the liquid and makes cleaning up easy.
- However, using a plastic bag is not environmentally friendly, so I often prefer a glass container with a lid, a large bowl, or a baking dish (not metal). In this case, ensure that the meat pieces fit in the container in a single layer (crowded is good, but they should not overlap) and that the marinade covers them.
- If you use a bowl or a baking dish that doesn’t have a lid, cover them with plastic wrap.
- Don’t use a metal dish or container for marinating; the ingredients can react with the metal.
- When using a container, I try to remember to turn the meat pieces in the marinade once or twice.
Step-by-step instructions
- Pound the chicken using a meat mallet to an even thickness; the pieces should be about 1 -1 ½ inches/ 2 ½ - 3 ½ cm thick (1).
- Marinate the pieces in a one-gallon Ziploc bag (2), glass, ceramic, or plastic container (not metal). Squeeze the air out of the bag and seal it. Or, if using a container, make sure the pieces are covered with the liquid and cover the container with a lid or plastic wrap.
- Refrigerate for at least 2 hours and up to 12.
- Pan fry chicken breasts: Heat a bit of oil in a large pan. Lift the chicken pieces from the marinade using tongs and shake them gently to remove the excess. Place them in the hot skillet (3).
- Cook for 5 minutes on medium heat without moving. When you can easily release it from the pan (4), flip it.
- 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; a couple more minutes. The internal temperature measured with a meat thermometer should be 165°F/ 74°C (Amazon affiliate link).
- Rest the pan-seared chicken breast loosely covered with aluminum foil for a few minutes before serving.
Good to know!
Tenderizing is optional, especially if breast pieces are evenly cut. However, I recommend it; it ensures even cooking and no dry edges.
Marinating time: You should allow the chicken at least 2 hours and up to 12 hours.
Heat: Use an oil with a high smoking point. 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 hot oil; if it sizzles, the temperature is perfect for searing.
Recipe FAQs
Sure, you can buy thin slices or chicken tenders or cut the thick breasts horizontally to get to even slices. In this case, 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.
Check out Nando's Butterfly Chicken to learn how to slice the breast pieces.
You can use the marinade for any chicken parts. But don't follow the cooking instructions for this recipe; the cooking time will be very different. Check out how to make Cast-Iron Chicken Thighs or Cast-Iron Chicken Breast.
Refrigerate in an airtight container for 3-4 days. Serve the leftovers cold or reheat them.
Freeze in an airtight container or freezer bag for up to 3 months. Defrost in the fridge.
Microwave: 60-90 seconds on high.
Pan: Reheat on low heat, often flipping.
Oven: In the preheated oven at 375°F/ 180°C. Cover with aluminum foil and reheat for about 10 minutes.
Air fryer: At 350°F/ 175°C for about 5 minutes, flipping halfway.
How to serve?
Slice it and serve it on top of salads or bowls. Try our Grilled Peach Chicken Salad, for instance. Use the leftovers to make tacos, burritos, wraps, or enchiladas.
Do you like this recipe?
Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag #whereismyspoon when you try a recipe!Recipe
Pan-Fried Marinated Chicken Breast
Equipment
- Cast iron skillet or another frying pan, Note 1
Ingredients
- 4 chicken breasts boneless, skinless about 7 oz/ 200 g, Note 2
- 1 tablespoon canola or vegetable oil, Note 3
Marinade:
- ¼ cup olive oil
- 1 tablespoon red or white wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 2 garlic cloves grated
- ½ teaspoon red pepper flakes
- ½ teaspoon fine sea salt or Kosher
- ⅛ teaspoon ground black pepper
Instructions
Tenderize chicken:
- Pound: Place the chicken breasts on a cutting board. Cover them with plastic foil and pound them to an even thickness; the pieces should be about 1 -1 ½ inches/ 2 ½ - 3 ½ cm thick.
Marinate chicken breasts:
- Bag: Place the chicken breasts and all the marinade ingredients in a gallon Ziploc bag. Seal the bag and squeeze out the excess air. Place the bag in a bowl or baking dish. Let the chicken marinade in the refrigerator for at least 2 hours and up to 12.
- Container: Alternatively, marinate the chicken in a glass container, ensuring all the pieces are covered in marinade. Turn the chicken in the marinade once or twice during the marinating time.
Pan-fry chicken breasts:
- Heat 1 tablespoon canola or vegetable oil in a large pan (Note 6). Lift the chicken pieces from the marinade using tongs and shake them gently to remove the excess. Pan-fry the breasts for 5 minutes on medium heat without moving. Check gently if you can release them from the pan easily; if not, cook them for another minute or so.
- 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; a couple more minutes. The internal temperature should be 165°F/ 74°C.
- Rest the chicken loosely covered with aluminum foil for a few minutes before serving.
Notes
- If using a stainless-steel pan, add one extra tablespoon of canola oil when flipping the chicken.
- If using thin-cut chicken slices, cook the slices for 3-4 minutes per side on medium-high.
- Use an oil with a high smoking point.
Leave a Reply