Skillet Fried Chicken Breast

Skillet Fried Chicken Breast is a simple, comforting meal that always hits the spot!

There’s something timeless about pan-fried chicken breast—crispy edges, juicy inside, and that gorgeous golden sear you get from a hot skillet.

And let’s not forget the flavorful oil infused with spices and chicken drippings—it turns into the perfect quick pan gravy to drizzle over creamy mashed potatoes.

This dish has become a weekend staple in our home. It’s my go-to when I want something cozy and satisfying, but still easy enough to make without breaking a sweat.

While I do love a classic whole roasted chicken for Sunday lunch, this skillet version is my quick and flavorful alternative—and honestly, just as special in its own way.

It’s a hit every time—especially when served with mashed potatoes, sautéed greens, and a spoonful of that savory pan sauce. Pure cozy magic.

💛 Why You’ll Love This Recipe:

• Quick & easy – No oven required. Everything comes together right on the stovetop.
  Customizable – Switch up the spices to suit your mood. Smoky paprika, tangy sumac, or a hint of chili powder all add something special.
  Great for leftovers – Double the recipe and enjoy the extra chicken in wraps, salads, or grain bowls the next day.

If you make my Skillet Fried Chicken Breast, tag me on Instagram @sandraseasycooking – I’d love to see your delicious creations!

RECIPES YOU MIGHT ENJOY:

Chicken Teriyaki Noodles

• When it comes to dinner, quick and easy meals are my go-to, and Chicken Teriyaki Noodles top the list. It’s simple, versatile, and packed with flavor—a recipe that’s perfect for those busy weeknights when time is of the essence.

Grilled Chicken Bruschetta

Grilled Chicken Bruschetta is one of my favorite low-carb meals. However, you can serve it over salads, with potatoes, rice or even pasta and create something even more incredible.

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Yield: Serves 4

Skillet Fried Chicken Breast

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This Skillet Fried Chicken Breast recipe is a quick, easy, and flavorful meal perfect for any night of the week. Juicy on the inside, golden and crispy on the outside, it's served with creamy mashed potatoes, sautéed greens, and drizzled with savory pan juices. Comfort food made simple—ready in under 30 minutes!

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil + for frying
• 1 tbsp lemon juice
• 2 tsp salt
• 2 tsp black pepper
• 1/2 tsp sweet paprika
• 1/4 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tablespoons of unsalted butter

Instructions

Prep the chicken:

1. Pat dry chicken breast, then lengthwise slice in the middle.
2. Add to chicken lemon juice and a drizzle of olive oil.
3. Season both sides with salt, pepper, garlic and onion powder, chili and paprika.
   

Heat your skillet:

1. Add olive oil to a skillet over medium-high heat. I like adding a couple of tablespoons. When hot, place the chicken breasts in the pan.
2. Turn the heat to medium high. We don't want to burn it but cook through. Cook for about 5 to 6 min per side, this depends on the skillet or the size of the chicken breast. That's why I like cutting it half way lengthwise (butterflying) because it cooks faster. If you do not have meat thermometer, take the chicken out and test it out. Read Notes.

Cook:

1. Let them sear for about 5–6 minutes on one side, then flip and add the butter.
2. Cook another 4–5 minutes or until cooked through and golden.

Rest and slice:

1. Let the chicken rest a few minutes before slicing for extra juiciness.

Serve:

1. Pair with mashed potatoes and sautéed greens (like spinach or collards). Drizzle pan juices over the top.
2. I like serving it over mashed potatoes with some kind of steamed or sautéed vegetables.

Notes

🔥 How to Tell If Chicken Breast Is Cooked Through

• Internal Temperature: The most reliable way is with a meat thermometer. Insert it into the thickest part of the breast—it should read 165°F (74°C).
• Juices Run Clear: Pierce the thickest part of the chicken with a knife or fork. If the juices run clear (not pink or red), it’s likely done.
• Firm Texture: Press the chicken with your finger or a utensil—it should feel firm, not squishy or soft.
• Color Inside: Cut into the center—cooked chicken should be white all the way through, with no pink remaining.
  

💡 Tip: If your chicken breasts are very thick, you can butterfly them like I did, or pound them slightly so they cook evenly and faster.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 286Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 117mgSodium: 1259mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 38g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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