10 Minute Pan Fried Chicken Breast So Juicy

Love cooking chicken breasts? Try my smoked chicken breast, lemon pepper chicken, or chicken piccata next. Being a food blogger, I’ve cooked a LOT of chicken breasts over the years. That also means I’ve eaten a lot of failed, dry, and boring chicken breasts, too. Every career has its downsides, I suppose. Anything pan fried can easily get overcooked and turn out bland and rubbery. If you follow my recipe, you’ll learn how to make chicken that’s juicy, tender, and packed with flavor.

Why I love this recipe

The perfect texture. By breading the chicken in flour and pan-frying in butter, the exterior becomes golden and crisp while the center retains its juices and flavor. Customizable flavor. I stuck with my tried-and-true Italian seasoning blend for this recipe, but you’re welcome to use any seasonings you prefer or borrow one of my suggestions below. Ready in 10 minutes. And that’s being generous. Versatile. It’s the perfect weeknight dinner option and the leftovers make fabulous meal-prep for the coming week.

Ingredients needed

Chicken breasts. Use boneless skinless chicken breasts. Also, opt for even-sized fillets so they cook evenly. Seasonings. I used a blend of garlic powder, onion powder, paprika, chili flakes, kosher salt, and black pepper. Dried herbs. I used dried parsley, oregano, basil, and thyme, but any Italian seasoning will do. Flour. For the breading. Use gluten-free all-purpose flour if needed. Butter. For pan frying. Neutral cooking oils can also be used, but I wouldn’t recommend olive oil as it doesn’t have a high-smoke point.

How to pan-fry chicken breast

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Don’t have chicken breasts? I’ve made this recipe with boneless chicken thighs, and they turn out great. Just keep in mind the cooking time will take a smidge longer. Use a meat thermometer. Since cooking time isn’t an exact science, having a meat thermometer on hand is always helpful. As soon as the chicken reaches an internal temperature of 165F, it’s safe to eat. Wait before you flip. Once you place the chicken in the pan, don’t try to move it around, and if the chicken feels ‘stuck’ to the pan, let it continue cooking for another minute or so until it’s easier to flip. Let the chicken rest! This gives the meat time to seal in its juices to stay moist.

Storage instructions

To store: Once cool, transfer the cooked chicken to an airtight container. Store it in the fridge for 3 to 4 days. The cooking time may vary for you depending on the size and thickness of each chicken breast. If you have thicker chicken breasts, I suggest cooking them at medium-low heat for a longer period of time, around 7-8 minutes per side. If you’re cooking thin chicken breasts, medium or medium-high heat for 4-5 minutes per side should do the trick.

Brine the chicken. For an even deeper flavor profile, brine the chicken breasts overnight with water, salt, and sugar. Swap the spices. Try different spice blends, like curry, tajin, taco seasoning, or lemon pepper. Spice it up. Add a dash of cayenne pepper for a little heat. Serve with a sauce or flavor booster, like my garlic yogurt sauce, sundried tomato pesto, or Pomodoro sauce.

The beauty of pan-seared chicken breasts is that they go with everything. For lighter, healthy side dishes, I prefer green goddess salad, air fryer Brussels sprouts, or air fryer frozen green beans. For heartier sides, try stuffed baked potatoes or Boursin cheese pasta. To freeze: Wrap the chicken breasts in aluminum foil, place them in a freezer-safe bag, and freeze for up to three months. Let it thaw overnight before reheating. To reheat: Reheat the chicken in a preheated oven or microwave in 30-second intervals until warm.