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Pan Fried Boneless Chicken Breast Featured
Joy Brooks

Perfect Juicy Pan Fried Boneless Chicken Breast

Master the art of perfectly pan fried chicken breast with this foolproof technique that delivers golden, juicy results every time in just 20 minutes.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 4
Course: Pan-Fried
Cuisine: American
Calories: 253
Ingredients Equipment Method Notes

Ingredients
  

  • 1 to 1½ pounds boneless skinless chicken breasts (4-6 oz. each)
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • ½ teaspoon garlic powder
  • 1 TBSP olive oil or canola, vegetable oil
  • 1 TBSP unsalted butter

Equipment

  • Large heavy-bottomed skillet or cast-iron pan
  • Tongs
  • Paper towels
  • Meat thermometer
  • Cutting board

Method
 

  1. Pat chicken breasts completely dry with paper towels.
  2. Season both sides with kosher salt, black pepper, and garlic powder.
  3. Rest at room temperature for 30 minutes.
  4. Heat oil in skillet over medium-high heat until shimmering.
  5. Add butter and swirl until melted and bubbly.
  6. Add chicken breasts, leaving space between each piece.
  7. Cook undisturbed for 5-6 minutes until golden brown.
  8. Flip and cook second side for 5-6 minutes.
  9. Reduce heat to medium, cover pan, and cook until internal temperature reaches just under 165°F.
  10. Rest for 2-3 minutes before serving or slicing.

Notes

  • For even cooking, ensure chicken breasts are similar thickness.
  • Don't overcrowd the pan – cook in batches if necessary.
  • A meat thermometer is the most reliable way to ensure perfectly cooked chicken.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.