These garlic butter pan fried chicken breasts have a light but crisp exterior and a tender, juicy interior. They’re perfectly seared and delicious served with just about anything! You’re going to love this easy chicken breasts recipe.
Quick And Delicious Pan Fried Chicken
When it comes to protein, chicken reigns supreme, standing as the epitome of versatility. In fact, challenge me all you want, but it’s hard to dispute chicken’s myriad possibilities. ? Its compatibility knows no bounds, effortlessly complementing any meal. Even as leftovers, chicken adds a refreshing touch to entree salads and wraps, making them an ideal choice for efficient meal prepping.
Among the treasure trove of chicken recipes, one stands out as a personal favorite for its simplicity, speed, and adaptability: pan-fried chicken breasts. These succulent cuts of chicken are seared, resulting in a juicy and flavorsome deliciousness with the bonus pan sauce flavored with garlic and butter.
If you haven’t yet mastered the art of pan-frying chicken breasts, now is the time to delve into this indispensable technique. Believe me; it’s a skill that will prove invaluable in your everyday cooking.
Not a saucy chicken fan? Grab this very popular recipe for pan fried Stove Top Chicken Breasts.
Ingredients For Pan Fried Chicken Breasts
This juicy garlic butter chicken breasts recipe is so juicy and full of fresh herb flavor. You’ll be surprised by how simple the ingredients are.
- boneless, skinless, chicken breasts
- salt and fresh ground black pepper
- Italian seasoning
- sweet paprika
- onion powder
- olive oil & butter
- garlic
- chopped fresh parsley, thyme, and rosemary
- dry white wine OR low sodium chicken broth
How to Pan Fry Chicken
- Prep the chicken: Pound the chicken breasts to an even thickness and season them with salt and pepper.
- Combine: In a small mixing bowl, combine the Italian seasoning, paprika, and onion powder.
- Coat: Rub the chicken breasts with the prepared seasoning.
- Heat: Heat the olive oil in a large 12-inch skillet over medium-high heat.
- Fry: Add the chicken breasts to the hot oil and cook for 6 minutes, undisturbed. Flip over the chicken breasts and add 1 tablespoon of butter. Continue to cook for 5 more minutes or until cooked through.
- Remove: Remove the chicken from the skillet and set it aside. Keep it covered.
- Sauce: Reduce heat to medium and add 2 tablespoons butter to the same skillet. Stir in the garlic and cook until fragrant. Add parsley, thyme, and rosemary. Pour in wine or chicken broth and scrape up all the browned bits from the bottom of the pan. Add the remaining butter to the skillet and stir until the butter is melted.
- Return the chicken: Return chicken to the pan and cook for a minute or two, or until just heated through.
- Serve: Spoon sauce over the chicken and serve.
Baking Chicken Vs. Pan Frying Chicken
Both baking and pan frying have their merits when it comes to achieving delicious, juicy chicken. However, pan frying takes the lead if time is of the essence.
- Baked chicken breast, although flavorful, runs the risk of becoming dry and requires adequate brining or marinating before cooking. Check out this fantastic brined oven baked chicken recipe for inspiration.
- On the other hand, pan-frying chicken breasts is a cooking method that guarantees moistness, thanks to the inclusion of butter and oil. The high temperature of the pan swiftly cooks the chicken, preventing any potential drying out.
- Opt for this Air Fryer Chicken Breast recipe if you’re aiming to minimize oil usage.
Tips for Juicy Chicken Breasts
- Be sure to pound your chicken breasts to an even thickness. This will make them cook evenly and make them more tender.
- A preheated pan is a must, or your chicken will not brown on the outside or be as moist on the inside. Also, you do not want a pan that is too hot because you will burn the chicken.
- For extra flavor, pan fry your chicken breasts in a seasoned cast iron skillet.
- Do not, I repeat, do not touch that chicken until it’s time to flip. When I said “undisturbed”, I meant it! ? But, seriously, this will allow the chicken to char nicely and get crispy.
- For the sauce, you can use either white wine or chicken broth. If you choose chicken broth, make sure it’s low sodium. If you choose white wine, make sure it’s dry.
Serving Suggestions
- This chicken breasts recipe is perfect served with a few simple sides. I like to choose either rice or potatoes and a green veggie. Smashed potatoes, cauliflower mash, rice, or garlic asiago cauliflower rice are all great options because they will absorb the sauce. Roasted broccoli, asparagus, Brussels sprouts, or green beans would round out the perfect meal.
- You could also serve this chicken over pasta or zoodles. Place the chicken breasts on top of a heaping serving of pasta or zoodles and spoon the sauce right on top. ?
How to Store and Reheat Leftovers
- To store your leftovers, allow the chicken to cool to room temperature, then transfer it to an airtight container. Spoon the sauce over the top of the chicken breasts so that the chicken doesn’t dry out. They will keep in the fridge for about 3 to 4 days, or in the freezer for about 3 months.
- To reheat chicken leftovers in the oven, place chicken breasts in a baking dish and bake them at 300˚F until warm. You can use your leftovers cold if you’d like. Just slice the chicken breasts and use the chicken to top this mango chicken salad or in a wrap.
More Chicken Breasts Recipes
ENJOY!
Garlic Butter Pan Fried Chicken Breasts Recipe
Ingredients
- 4 boneless, skinless, chicken breasts
- salt and fresh ground black pepper, to taste
- ½ teaspoon Italian seasoning
- ½ teaspoon sweet paprika
- ¼ teaspoon onion powder
- 1 tablespoon olive oil
- 5 tablespoons butter, divided
- 4 cloves garlic, minced
- 2 teaspoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- ⅓ cup dry white wine, or use low sodium chicken broth
Instructions
- Pound chicken breasts to an even thickness and season them with salt and pepper.
- In a small mixing bowl, combine Italian seasoning, paprika, and onion powder; rub the chicken breasts with the prepared seasoning.
- Heat olive oil in a large 12-inch skillet over medium-high heat.
- Add chicken breasts to the hot oil and cook for 6 minutes, undisturbed.
- Flip over the chicken breasts and add 1 tablespoon butter; tilt the pan to swirl around the butter while it melts and continue to cook for 5 more minutes or until cooked through. Chicken is done when its internal temperature reaches 165˚F.
- Remove chicken from skillet and set aside; keep it covered.
- Reduce heat to medium and add 2 tablespoons butter to the same skillet. Stir in the garlic and cook until fragrant, about 15 seconds.
- Add parsley, thyme, and rosemary; cook for 10 seconds.
- Pour in wine or chicken broth and scrape up all the browned bits from the bottom of the pan.
- Add the remaining butter to the skillet and stir until the butter is melted.
- Return chicken to the pan and cook for a minute or until just heated through.
- Spoon sauce over the chicken and remove from heat. Serve
Notes
- Evenly pound your chicken breasts to ensure consistent cooking and tenderness.
- Ensure your pan is preheated to achieve a desirable golden brown exterior and moist interior. Avoid excessively high heat to prevent burning.
- Opt for a cast iron skillet to infuse your chicken breasts with extra flavor during pan frying.
- Be patient and resist the urge to touch or flip the chicken. Allowing it to cook undisturbed will result in beautifully charred and crispy results.
- For the sauce, you can use white wine or chicken broth.
- To store your leftovers, allow the chicken to cool to room temperature, then transfer it to an airtight container. The chicken will keep in the fridge for about 3 to 4 days or in the freezer for 2 to 3 months.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
