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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Catalina
These pan fried chicken breasts are so irresistible! Crispy on the outside and juicy in the inside! Yum!
Karen
Thanks a lot for the recipe! It is easy to follow, very convenient, delicious and healthy…I love it….
Beth Pierce
The pleasure is all mine, Karen!
Allyson Zea
This is so easy and convenient!
Erin
Looks so delish! Adding to our must make list!
Fransic
Another cool way to eat chicken. I love your recipes and they are all easy and yummy. Thank you for sharing it!
Beth Pierce
The pleasure is all mine, Fransic!
Zane
These cooked up so tender and juciy. The spices were balanced so well and added great flavor. This is likely to become a regular at our house too.
Jack
We love the flavors on these pan fried chicken breasts. They cooked up juicy and tender. Next time I am going to double the recipe so I have chicken for my salads during the week.
Nikki Wayne
Wow! This looks absolutely delicious and tasty I would really love to try this out!
Ellanor
I served these flavorsome and crispy chicken breasts with a side of green veggies, and my whole family was impressed. I’ve saved the recipe so I can make it again! Thanks.
Beth Pierce
Thanks Elanor! I am so glad that you and your family enjoyed the chicken.
Marysa
This really is such an easy and convenient recipe. It is so easy to pair this with different veggies too. Great easy meal idea – perfect for the beginning of the school year.
Sonia
This Pan Fried Chicken Breasts Recipe sounds delicious! I love how you’ve seasoned it with cumin, paprika, onion powder, and garlic powder – those flavours are some of my favourites. And the fact that it’s quick and easy to make is a huge bonus. I can see why it’s a regular rotation at your house! It sounds like the perfect main dish to pair with all sides, from potatoes to salad to fresh veggies. Yum!
Richard Lowe
Quick, easy, and tastes delicious. 5 stars all the way!
Caroline
This pan fried chicken is one easy tasty dish to make. I like to make it with mashed potatoes. And it’s on rotation in my house too.
Debbie
We love this chicken dish with loads of flavor from spices. I love to serve it with your scalloped potato recipe and fresh green beans.
Monica
Loved your Easy Pan Fried Chicken Breasts recipe! Your simple instructions and tips made cooking a breeze. The chicken turned out juicy and flavorful – my family couldn’t get enough. Your recipe is now my go-to for a quick and delicious meal. Thanks a bunch! 🍗🍽️👍
Beth Pierce
You are most welcome, Monica! So glad that you like the pan fried chicken.
Christine
I love fried chicken and this particular recipe was easy to follow. It turned out juicy and so full of flavor. I will make this again. My family loved it.