Make the juiciest Pan Fried Chicken Breast with this simple recipe! With a simple seasoning blend and garlic butter, these tender chicken breasts will quickly become a hit with the whole family.
Sometimes, the simplest things are often the most delicious, which is how I feel about this Pan Fried Chicken Breast.
This recipe transforms the humble chicken breast into a juicy, flavorful piece of meat, seasoned with a homemade seasoning blend and drizzled with garlic butter.
The result is perfectly cooked chicken breasts ready in 20 minutes or less.
Pair them with your favorite sides, and you’ve got a foolproof meal that everyone will love.
Love a classic seared chicken breast? Try my Juicy Air Fryer Chicken Breasts or this Spinach Stuffed Chicken Breast for something unique! Or go crispy and try this Parmesan Crusted Chicken.
Why you’ll love this easy skillet chicken recipe:
- Versatile: This easy chicken recipe goes with anything your heart desires, from basic green beans to fluffy mashed potatoes!
- Easy: This easy method is the best way to get the juiciest chicken breasts without drying them out.
- Lots of flavor: The homemade seasoning blend and garlic butter give the chicken breasts so much flavor!
What others are saying:
“Great recipe. My family really enjoyed it and couldn’t get enough of it. The spices were delicious.” Phil
Pan Fried Chicken Breast ingredients:
- Canola oil: This oil is great for pan-frying because it has a neutral flavor and high smoke point! You could also use vegetable oil or avocado oil if that’s what you have on hand.
- Seasoning blend: I made a seasoning blend with garlic powder, paprika, onion powder, and salt and pepper for a bit of flavor.
- Boneless, skinless chicken breasts: Perfect for soaking up that flavorful seasoning blend and garlic butter. You can use boneless skinless chicken thighs if you prefer, but just make sure to adjust the cooking time as needed!
- Garlic butter: Butter and fresh minced garlic create the perfect garlic butter sauce to drizzle over the chicken once cooked.
How to make this Pan-Seared Chicken Breast recipe:
These Pan Fried Chicken Breasts are so quick and easy to make! Check the recipe card for the full list of instructions.
- Season and cook the chicken until it’s golden brown and cooked through.
- Add butter and garlic to the skillet, allowing the butter to melt.
Get the perfect golden sear
- Don’t constantly disturb the chicken! Wait until the chicken has fully cooked on one side before flipping to get that good sear.
Variations and Substitutions
- Seasoning: Feel free to switch up the seasoning and experiment a little! If you have a great multi-purpose seasoning you love, that will work fine.
- Taco: Swap the seasoning for taco seasoning, then slice your Pan Fried Chicken Breasts and serve with a taco salad.
- BBQ sauce: Skip the garlic butter sauce and brush with your favorite barbecue sauce (or another jarred sauce) before serving.
- Heat: Kick up the heat! Add a pinch (or more) of cayenne to the seasoning before coating the chicken.
- Fresh herbs: Feel free to chop up some fresh herbs and add them to the garlic butter for extra flavor.
How to store leftover Pan Fried Chicken Breasts:
Store leftover chicken breasts in an airtight container in the fridge for up to 3 days. You can also pop the breasts in a freezer-safe bag and store them in the freezer for up to 3 months. Allow them to thaw in the fridge overnight before reheating!
Reheat the chicken in a skillet over medium heat with a splash of water or chicken broth to keep it moist. You can also microwave it, but the skillet will help refresh that crispness on the outside!
Serving suggestions:
Don’t leave your flavorful chicken hanging! Serve it up with your favorite sides for a complete meal that you’ll want to keep in your regular rotation.
If you want to keep things on the lighter side, pair the chicken with Air Fryer Green Beans or this Easy Broccoli Salad.
Want something more comforting? Make these Slow Cooker Mashed Potatoes or creamy Homemade Mac and Cheese to go on the side. For a little balance of both, go for Roasted Potatoes and Carrots!
You can also make grain bowls by pairing the chicken with some Baked Rice and adding your favorite toppings! The options are truly endless here.
More chicken breast recipes you’ll love:
- Baked Chicken Breast — the same simple deliciousness, but hands off cooking.
- Baked Tuscan Chicken Breasts — with a creamy, flavorful sauce!
- Slow Cooker Chicken Breast — so juicy and perfect for meal prep!
Perfect Pan Fried Chicken Breasts
written by Ashley Fehr
Ingredients
- 2 tablespoons canola oil , divided
- ¾ teaspoon salt
- ½ teaspoon dried parsley
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 2 boneless skinless chicken breasts
- 1-2 tablespoons butter
- ½ teaspoon minced garlic
Instructions
- Heat 1 tablespoon oil in a small to medium skillet over medium heat.
- In a small bowl, stir together the salt, parsley, pepper, onion powder, garlic powder and paprika.
- Trim chicken breasts and flatten if necessary so they are nearly the same thickness across. To do this, cover chicken breast with plastic wrap and use a smooth meat mallet or rolling pin to pound lightly — my chicken breasts are about ¾" thick.
- Dry chicken breasts with paper towel, then drizzle each with ½ tablespoon oil and sprinkle with seasoning, dividing it between the two chicken breasts on both sides.
- Place chicken breasts in hot pan and cook for 6-8 minutes, until golden brown on the first side. Flip chicken breasts and cook an additional 6-8 minutes, until a meat thermometer reads 165°F in the thickest part of the chicken.
- (If chicken is browning quickly but is not cooked through, add ¼ cup of water to the pan to prevent burning. Continue cooking, and if water has evaporated but chicken is not yet cooked, you can continue adding ¼ cup water each time until chicken is cooked through)
- Add add butter and garlic to the skillet. Let melt and serve with chicken.
Nutrition Information
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Beth says
I am known for poorly cooking chicken breasts most of the time. My kids say “it’s okay mom” while chewing forever. This recipe was amazing – flavorful and juicy and absolutely the best chicken I’ve ever cooked. I think the key was pan frying at medium heat instead of medium-high. I cooked for 6 mins on one side and 4 on the other, and let it rest for 3 mins with the garlic and butter. Perfect!
Ashley Fehr says
I’m so glad it turned out well!
Phil says
Great recipe. My family really enjoyed it and couldn’t get enough of it. The spices were delicious.
Ashley Fehr says
Thanks Phil!
Jonathan says
I wanted to use chicken breasts for dinner tonight
so my first stop was The Recipe Rebel’s website
would this recipe fulfill my wishes?
we tried it and as always it was delicious
so, my chicken did start burning and I added water to the pan, no problem.
Flavorful and yet another excellent recipe, thank you!
Ashley Fehr says
Thank you Jonathan!
Betty says
Making lunch for my kids and needed something healthy and easy. Delish!!! Thank you!
The Recipe Rebel says
Thank you Betty!
Debbie says
Very delicious and juicy! Loved the garlic butter sauce over the chicken! Thank you for this recipe!
The Recipe Rebel says
Hi Debbie! So glad you enjoyed the recipe! Thank you for this kind review!
Linda Kellogg says
Just made this tonight for the first time. 5 stars. Seasoning mix was perfect. This will be going in my keeper book
The Recipe Rebel says
Hi Linda! So glad you enjoyed it! Thank you for this kind review!
Nathan Johns says
My gf and I just had our first child together. A little girl!!! And I have been the one cooking most of the time to give mommy a break. I was looking up simple Recipes and this is the one i am going with. Good job keeping it simple. Men like that. I will let you know how it went! Thanks!!!
The Recipe Rebel says
Hi Nathan! Hope you enjoy it! Congratulations!
Alec says
Recipe is good! The cooking instructions are terrible. The temps are irredeemably wrong.
The Recipe Rebel says
Sorry to hear you had some trouble, Alec. It will depend a bit on your stove top, your pan and the size of your chicken. Which instruction was confusing for you?
Ian says
Simply lovely Ashley! I will have to invest in a decent internal thermometer though.
Ashley Fehr says
Thanks Ian!
Cynthia says
Delicious but took about 10 minutes longer. I even cut the breasts in half. May be my old pan.
Ashley Fehr says
Thanks Cynthia! It will depend a bit on your stove top, your pan and the size of your chicken.
Sandra says
I used a little white cooking wine with the broth that Rebecca mentioned. Even my husband liked it, and he usually doesn’t like chicken or comment that he likes it.
Ashley Fehr says
Thanks Sandra!
Rebecca says
This was a big hit with the family! My picky son who usually only eats a few bites ate all on his plate with no complaints. I used 1/4 c of Chicken Broth to the pan instead of water to finish cooking and it was perfect.
Ashley Fehr says
Thanks Rebecca!