This quick and easy Pan Fried Chicken Breasts Recipe cooks up crispy on the outside and tender on the inside with loads of flavor from cumin, paprika, onion powder, and garlic powder. This tasty chicken is on regular rotation at our house. It goes well with almost any side dish like rice, potatoes, pasta, salad, or fresh vegetables like green beans and corn.
How to make Pan-Fried Chicken
In a medium wide based shallow bowl, whisk together the flour, paprika, cumin, onion powder, garlic powder, salt, fresh ground black pepper, and cayenne pepper. Dredge the chicken in the flour mixture, turning it several times to coat.
Heat the oil and melt the butter in a large skillet over medium-high heat. Pan fry chicken breast until they are golden brown on the bottom, then flip and cook until the other side is golden brown and the chicken is cooked through. Chicken is cooked through when it reaches an internal temperature of 165 degrees. For best results, serve this chicken promptly while it is crispy and hot.
Helpful Recipe Tips
- Split large chicken breasts in half by cutting them lengthwise. Or place the chicken breasts on a cutting board and cover them with plastic wrap. Pound the chicken breasts to even thickness or about a 1/2 inch thick using a meat mallet.
- Adjust the seasoning to suit your taste. If you have sensitive taste buds, omit the ground cayenne pepper. If you like everything with a lot of kick, add a little more ground cayenne pepper or Cajun or Creole seasoning. Add smoked paprika for a subtle smoky, woodsy, spicy flavor.
- Cook the chicken until it reaches an internal temperature of 165 degrees. An instant-read meat thermometer is relatively inexpensive and easy to use.
- Top with chopped fresh herbs like parsley, thyme, basil, or rosemary. Or use dried herbs like oregano, marjoram, or Italian Seasoning in the breading mixture.
- Serve this chicken promptly while the breading is crisp and flavorful and the chicken is juicy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, first cool completely, then place the chicken breasts in a freezer bag. Freeze for up to 2 months. Thaw in the fridge overnight. See more below about reheating cooked chicken.
How to Reheat Cooked Chicken
Remove the chicken from the fridge about 40 minutes before reheating to bring it to room temperature. Reheat in the oven on a baking rack over a baking sheet at 400 degrees for 10-15 minutes or until the chicken is heated through. Or reheat in the air fryer at 375 degrees for 3-4 minutes or until heated through.
What to serve with Pan-Fried Chicken Breasts
- Starches – Parmesan Pasta, garlic mashed potatoes, twice-baked potato casserole, sweet potato fries
- Vegetables – sauteed asparagus, southern-style green beans, zucchini noodles, broccoli cheese casserole, roasted corn
- Sauces – comeback sauce, boom boom sauce, honey mustard sauce, yum yum sauce
- Other – sweet potato cornbread, hush puppies, zucchini fritters, corn fritters, butter swim biscuits
More Chicken Recipes
Easy Pan Fried Chicken Breast Recipe
Ingredients
- ½ cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon ground cayenne pepper
- 2 large boneless skinless chicken breasts cut in half lengthwise to make 4 chicken cutlets see notes
- 2 tablespoons of vegetable oil or olive oil
- 1 tablespoon butter
Instructions
- In a medium wide based shallow bowl, whisk together the flour, paprika, cumin, onion powder, garlic powder, salt, fresh ground black pepper, and cayenne pepper.
- Dredge the chicken in the flour mixture, turning it several times to coat.
- Heat the oil and melt the butter in a large skillet over medium heat. Add the chicken breast and cook until golden brown on the bottom, then flip and cook until the other side is golden brown and the chicken is cooked through. Chicken is cooked through when it reaches an internal temperature of 165 degrees.
- Top with fresh parsley or thyme. For best results, serve this chicken promptly while it is crispy and hot.
Notes
- Split large chicken breasts in half by cutting them lengthwise or pound chicken to about a 1/2 inch thick using a meat mallet.
- Adjust the seasoning to suit your taste. If you have sensitive taste buds, omit the ground cayenne pepper. If you like everything with a lot of kick, add a little more ground cayenne pepper or Cajun or Creole seasoning. Add smoked paprika for a subtle smoky, woodsy, spicy flavor.
- Chicken is cooked through when the internal temperature reaches 165 degrees. Instant-read meat thermometers are relatively inexpensive and easy to use.
- Top with chopped fresh herbs like parsley, thyme, or rosemary. Or use dried herbs like oregano or marjoram in the breading mixture.
- This chicken is best served promptly while the breading is crisp and flavorful and the chicken is juicy.
- Store leftovers in the refrigerator for up to 3 days. Remove the chicken from the fridge for about 40 minutes before reheating to bring it to room temperature. Reheat in the oven on a baking rack over a baking sheet at 400 degrees for 10-15 minutes or until the chicken is heated through. Or reheat in the air fryer at 375 degrees for 3-4 minutes or until heated through.
Nutrition
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Nadalie
Love that this is so easy to prepare! My nephews will love this and will have to try this out soon!
Rhian
You can’t beat a really good well seasoned chicken breast. I’ll have to try out this combo of spices and herbs
Yeah Lifestyle
This pan-fried chicken is great. Very easy to make and so tasty with the added spices and vegetables.
Tammy
Such an easy recipe but also great for leftovers! I love this recipe for meal prepping!
Sandra
This is so tasty and delicious! And I love how juicy it is!! Yummy!
Sue
🍗🔥 Flavor-Packed Delight! This Pan-Fried Chicken Breasts Recipe has my taste buds dancing. The blend of cumin, paprika, and other spices creates a symphony of flavors. Perfectly crispy and versatile, it’s a must-try dish. I’m already thinking of pairing it with some creamy mashed potatoes next time! 😋🥔
Fatima
I love a good wrap. Buffalo chicken is one of my favorites when traveling on the road. This one is delicious!
Melissa
Your pan-fried chicken recipe rocks! Tried it last night and it turned out so flavorful and juicy. The simple steps you provided made cooking it a breeze. This dish is definitely going on my regular menu. Thanks a bunch for sharing the yum!
Beth Pierce
Thanks, Melissa! So glad that you liked the chicken breasts!