Perfect Pan-Fried Chicken
A simple yet delicious recipe for perfectly pan-fried chicken breasts, offering a tender interior and a golden-brown exterior. This versatile dish is a quick and healthy option for any meal, adaptable with various seasonings.
Ingredients
- 2 unit boneless skinless chicken breasts
- 1 tbsp vegetable oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 tsp paprika
Instructions
- Pat chicken breasts dry thoroughly with paper towels. This helps achieve a crispier exterior.
- Season both sides of the chicken breasts evenly with salt, black pepper, garlic powder, and paprika, or your preferred seasonings.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat until shimmering. Ensure the oil is hot enough to sizzle when the chicken is added.
- Carefully place the seasoned chicken breasts into the hot skillet. Cook for 5-7 minutes per side, or until the chicken is browned and cooked through to an internal temperature of 165°F (74°C). The cooking time may vary based on the thickness of the chicken.
- Remove the chicken from the skillet and transfer it to a cutting board. Let it rest for 5 minutes before slicing or serving. This allows the juices to redistribute, ensuring moist and tender chicken.
Notes
For extra flavor, consider brining the chicken for 30 minutes in a saltwater solution, or marinating it in your favorite marinade. Always use a meat thermometer to ensure chicken reaches 165°F (74°C) internal temperature for food safety. Serve pan-fried chicken with a fresh side salad, roasted vegetables, or a creamy sauce.