These easy Pan Fried Chicken Breasts come together quickly in one skillet! With an easy garlic butter sauce these are sure to be a family favorite.
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*This recipe is generously sponsored by Ninja and I was compensated for my time. Thank you for supporting the brands that make The Recipe Rebel possible!
I know, it seems sort of basic, but these Pan Fried Chicken Breasts are a winner on our dinner table every time.
And in the Ninja NeverStick cookware, these chicken breasts cook up like a dream — with a perfectly crispy sear and juicy interior!
Ninja NeverStick cookware never sticks, chips, or flakes, and it’s oven safe to 500 degrees F, which is perfect for that finishing touch under the broiler when you need it.
Sometimes the simplest things are the most delicious, and it’s definitely true in this case.
With a simple seasoning, and an even simpler garlic butter sauce to finish, they pair perfectly with so many things — I’ve given lots of ideas to complete your dinner down below!
Chicken breast seasoning:
For these pan seared Chicken Breasts I borrowed one of our favorite seasoning blends from my Slow Cooker Chicken Breast — with garlic powder, paprika, onion powder and salt and pepper, you can whip it up in no time, and it’s a great multi-purpose seasoning for meats, potatoes and veggies if you make a big batch to store in the pantry.
Chicken Breast cook time:
On medium-high heat, your chicken breasts will likely need about 5-7 minutes per side.
The most important thing is to keep an eye on them, because the type of heat, the type of pan, and the thickness of the chicken can all make a difference in the cook time. And since they cook quickly, you don’t want to leave them on the stove top and walk away, but this is a great time to prep a salad or some veggies.
How do I know when my chicken is done?
The only way to know when your chicken breasts are cooked is to use a meat thermometer, so invest in one now and it will serve you well for many years!
Chicken breasts need to reach an internal temperature of 165 degrees F in the thickest part of the breast before they are safe to eat.
Please do not rely on internal color of the chicken as a method for testing doneness, as they color can vary but internal temperature will never lead you astray.
Variations on this Pan Fried Chicken Breasts recipe:
- 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.
- Swap the seasoning for taco seasoning, then slice your pan fried chicken breasts and serve with a taco salad.
- Skip the garlic butter sauce and brush with your favorite barbecue sauce (or another jarred sauce) before serving.
- Kick up the heat! Add a pinch (or more) of cayenne to the seasoning before coating the chicken.
What to serve with these pan seared Chicken Breasts:
These Chicken Breasts pair well with almost anything, but here are a few ideas to get you started!
- Slow Cooker Mashed Potatoes — so easy and hands off!
- Easy Homemade Mac and Cheese — creamy comfort food.
- Easy Broccoli Salad — a family favorite!
- Roasted Potatoes and Carrots — a reader favorite!
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Perfect Pan Fried Chicken Breasts
- 2 tablespoons canola oil , divided
- 1/2 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 boneless skinless chicken breasts
- 2 tablespoons butter
- 1/2 teaspoon minced garlic
- Heat 1 tablespoon oil in Ninja Foodi NeverStick pan 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 3/4" 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 degrees 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)
- Remove chicken to a cutting board to rest and add add butter to pan over medium heat. Let melt and add garlic, cooking and stirring one minute.
- Slice chicken breasts and serve with garlic butter drizzled over.
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