Pan Fried Chicken Breast | Renee's Kitchen Adventures

Tuesday, January 22, 2019

Pan Fried Chicken Breast

This recipe for Pan Fried Chicken Breast is a protein you'll be making often! It's my "go to" boneless chicken breast recipe and what I think is the best pan fried chicken I've ever had. It's low carb, Keto, gluten free, and Weight Watchers approved. It's also cooked and on the table in under 30 minutes!  How's that for fast and healthy chicken recipes?

Pan Fried Chicken Breasts in bowl

Over the years, I've had the opportunity to perfect the pan fried chicken breast. That's because my daughter only ate one protein growing up...the infamous boneless chicken breast.

Even on nights when the rest of my family was enjoying beef, pork, or some other animal protein,  I often whipped up a pan fried chicken breast for her.

To say she was picky, was an understatement. But, we survived. And I'm happy to say now that she is a young adult in her 20's, her palate has expanded way beyond boneless chicken breasts. But every cloud has a silver lining because I can now make the best pan fried chicken breast ever.

Around here, we call this Plain Jane chicken. If you follow me on Instagram, you might have seen my story about this chicken breast recipe already!

Can you cook chicken breasts in a frying pan?

I find myself making boneless chicken breasts in a frying pan at least once a month or more because it's fast, healthy, and delicious comfort food we feel good about eating. The entire cooking process is done stovetop, so there's no need to turn your oven on. All you need is a good frying pan and a lid that fits!

Pan Fried Chicken Breast on plate with fork, rice and broccoli

How do you fry chicken breast chunks?

Just don't! This Pan Fried Chicken Breast recipe is also great when you need tasty, cooked cubed chicken chunks for recipes like Chicken Bacon Pasta and Chicken and Sausage Jambalaya.

Cooking the chicken breasts whole help you avoid overcooking the chicken. And no one likes dried out, over cooked boneless chicken breasts! Cook the whole boneless chicken breasts to an internal temperature of just under 165 degrees F then let them sit for 2 - 3 minutes before cutting into chunks.

Cooking chicken breast chunks this way also avoids you having to cut up raw chicken.

Pan Fried Chicken Breast on plate close up with broccoli on the side

Tips for making the best Pan Fried Chicken Breast:

  • Blot boneless chicken breasts dry with a paper towel before seasoning. Moisture on the surface of the chicken breast will impede browning.
  • Season chicken at least 30 minutes before cooking. This helps the seasonings (especially salt) absorb into the meat.
  • Pan "fry" in a mixture of oil and butter. The butter will aid in browning and the oil will help keep the butter from burning. The butter will also add a nice flavor to the chicken breasts. 
  • Use the lid to allow the chicken, once browned on each side, to come to a safe temperature ( internal temperature of just under 165 degrees F. )
  • Allow the chicken to rest for 2 to 3 minutes after cooking and removing from the pan before cutting into it. This will allow the juices to redistribute and help ensure a juicy boneless chicken breast. 

Pan Fried Chicken Breast in bowl overhead view

pan fried chicken breast, pan fried chicken breast recipe, pan frying boneless skinless chicken breasts
poultry, chicken, chicken breasts, boneless chicken breasts, main dish
Yield: 4 servings
Author: Renee Paj
Pan Fried Chicken Breast

Pan Fried Chicken Breast

Prep time: 2 MinCook time: 15 MinInactive time: 30 MinTotal time: 47 Min
Boneless skinless chicken breasts are seasoned and pan fried in a skillet in a mixture of oil and butter for a delicious, healthy main dish protein cooked in under 30 minutes!


  • 1 to 1 1/2 pounds boneless, skinless chicken breasts (4-6 oz. each)
  • Kosher salt
  • Fresh ground black pepper
  • garlic powder
  • 1 TBSP olive oil (or canola, vegetable)
  • 1 TBSP unsalted, butter


  1. Pat chicken breasts dry with a paper towel.
  2. Season both sides of chicken breasts with kosher salt, black pepper, and garlic powder. (I'm not giving amounts, because I don't measure, but if I had to guess, I would say 1/2 tsp. salt, 1/4 tsp. black pepper, and 1/2 tsp. garlic powder) Allow to sit for about 30 minutes.
  3. Heat large skillet with 1 TBSP olive oil over medium/high heat. When oil begins to shimmer, swirl in butter until melted and bubbly.
  4. Add in chicken breasts, one at a time, taking care to not overcrowd the pan.
  5. Allow chicken breasts to cook on the first side until golden brown. Do not move them while they are browning. This can take about 5 to 6 minutes or so.
  6. Turn breasts over and brown the other side. This can take another 5 - 6 minutes.
  7. Cover pan, turn heat down to medium heat, and continuing cooking until internal temperature is just under 165 degrees F. (time will depend on size of chicken breasts)
  8. Remove chicken breasts to a platter and let rest for 2 - 3 minutes before serving or cutting into chunks for recipes.

Nutrition Facts



Fat (grams)

10.8 g

Sat. Fat (grams)

3.26 g

Carbs (grams)

0.56 g

Fiber (grams)

0.08 g

Net carbs

0.49 g

Sugar (grams)

0.02 g

Protein (grams)

36.26 g

Sodium (milligrams)

246.67 mg

Cholesterol (grams)

116.49 mg
Nutritional information is an estimate.
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Pan Fried Chicken Breast recipe

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  1. "Pan "fry" in a mixture of oil and butter."-- Game changer!! thanks for a great recipe and tips!

    1. Yes! Makes a huge difference in flavor and color. Thanks for stopping by!

  2. The chicken was so juicy and flavorful! Great recipe!

  3. This is definitely a great way to make chicken breasts. I cook them like this too and love it!

  4. Making this every week, SO DELICIOUS! Thank you so much!

  5. This chicken is so perfect -- golden and still juicy!

  6. At what heat did you cook the Chicken breast before turning heat down to medium?

    1. Hi! Thanks for your question. I start with medium high heat, then turn it down to medium heat. I'll add that to the recipe card for clarification. Have a great day!

  7. Hi
    Made tonight except just left out garlic.
    After browned and right befor done Squeezed a fresh lime over chicken and added a bit of butter stirring to make a sauce poured sauce over sliced up chicken. Awesome!!!

    1. So glad you enjoyed this recipe Linda. I love your sauce idea!! These chicken breasts are perfect for any kind of sauce!


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