Guide: Pan Frying Boneless Skinless Chicken Breast

5 from 2 votes

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.

Course Main Course, Prep

Cuisine American

Keyword pan frying chicken breast, stovetop chicken breast

Prep Time 5

Cook Time 15

Total Time 20

Servings 4

Author Rihana

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.