Guide: Pan Frying Boneless Skinless Chicken Breast
This is a straightforward guide to pan frying boneless skinless chicken breast with simple tips and tricks to ensure a crispy exterior and a juicy interior.
This recipe is the start to so many others, that’s why it’s important to know the best way to cook chicken breast on the stovetop so that the chicken is prepared and ready to add to any other dish or ready to serve on its own.
I like preparing chicken this way as the start to dishes like any creamy chicken recipe, a caesar salad, or this harvest chicken salad.
This post is about pan frying boneless skinless chicken breast.
Guide: Pan Frying Boneless Skinless Chicken Breast
What do I need to make stovetop chicken breast?
You will need:
- Chicken Breast
- Canola or Vegetable Oil
- Salt and Pepper
How do I make stovetop chicken?
Firstly, rinse and pat dry the chicken breast. If the chicken breast is one-inch thick or thicker, set it on a cutting board and put plastic wrap on top. Use a meat tenderizer and pound the chicken until it is about a 1/2 inch thick. Ensure the chicken is the same width throughout.
Note: If the chicken is very thick (about 1 1/2-inches thick or more), you may want to cut the chicken in half lengthwise to make the chicken thinner in width before pounding it.
Season the smooth or “presentation” side of the chicken with salt and pepper. This is the side that gets seared first.
- Set a cast-iron or flat-bottom skillet on medium to medium-high heat. Add the oil and wait until the oil is hot (the oil may smoke a little bit). It is key that the oil is hot because that is what creates the desirable sear on the chicken.
- Carefully place 2-3 chicken breast pieces into the pan, with the seasoned side down. Allow it to sear WITHOUT moving it for about 5-7 minutes.
- After about 5-7 minutes, check to see that it has seared nicely. Season the unseasoned side with salt and pepper and use tongs to gently flip the chicken over. Lower the heat to medium-low and allow the chicken to cook the rest of the way for another 7 or so minutes (depending on the thickness of the chicken).
The chicken is done once the internal temperature reaches 165ºF.
Remove the chicken from the skillet and let it rest for 5 minutes before cutting into the chicken.
How do I get a thick crust or sear on the chicken?
To get a nice sear and crust on the chicken breast, the pan and the oil in the pan have to be hot. To ensure the pan and oil is hot enough, the oil will smoke a little and that’s your queue to add the chicken. Additionally, be sure not to move the chicken as it is searing and creating a crust.
What should I do if the chicken breast is too thick or is not cooked all the way through?
If you find that your chicken is seared but is still undercooked, you have the option to do the following: Add a 1/4 cup water to the pan and put the lid on. Allow the chicken to cook for another 5 minutes on a low simmer.
How do I store stovetop chicken breast?
Put the chicken in an airtight container in the refrigerator for up to 3 days. You can also freeze the chicken breast in freezer-safe bags. When you are ready to use it again, allow it to thaw in the refrigerator or microwave.
Top this chicken with any one of these delicious sauces and toppings:
- Creamy Cilantro Lime Sauce
- Avocado Cilantro Lime Dressing
- Homemade Teriyaki Sauce Recipe
- How Do You Make Caramelized Onions
- Easy Mango Salsa
🖤 Let me know in the comments if you plan on making this or if you did. I love hearing from you!
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🖤 Thank you for visiting and happy cooking! 🙂
This post was about pan frying boneless skinless chicken breast.
Guide: Pan Frying Boneless Skinless Chicken Breast
Instructions
- First, pat dry the chicken. Set the chicken on a cutting board with plastic wrap on top. Using a meat tenderizer, pound the chicken until it is a ½-inch thick.
- Season the"presentation" or smooth side with a generous amount of salt and pepper.The "presentation" side gets seared first so it creates a nice sear or crust to it.
- Set a large, flat pan on medium to medium-high heat. Add the oil and wait until the oil is hot (the oil may smoke a little bit). It is key that the oil is hot because that is what creates the desirable sear on the chicken.
- Using tongs, gently place the chicken in the pan with the seasoned side down. Allow it to sear for 5-7 minutes WITHOUT moving it.
- After 5-7 minutes, use a spatula and ensure the chicken is not stuck to the pan. Using tongs, gently flip the chicken over. Lower the heat to medium-low. Allow the breasts to cook the rest of the way for another 5-7 minutes (depending on the thickness of the breast). They are done when the center of the chicken reaches an internal temperature of 165°F.
Notes
What should I do if the chicken breast is too thick or is not cooked all the way through?
If you find that your chicken is seared but is still undercooked, you have the option to do the following: Add a 1/4 cup water to the pan and put the lid on. Allow the chicken to cook for another 5 minutes on a low simmer.
I needed to meal prep and this “how to” came in so handy! I plan on using it for salads mainly. It tastes delicious and can even be frozen, that’s a big plus for me. Great recipe, keep them coming!
Hi, Olivia! So glad this worked out for you!