![- 2 boneless, skinless chicken breasts - 1/2 cup all-purpose flour - 1/4 cup buttermilk - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon dried thyme - 1/2 teaspoon dried rosemary - Salt and pepper, to taste - 2 tablespoons olive oil - 1 tablespoon butter - Fresh parsley, chopped (for garnish) Gathering these ingredients is key to making a tasty meal. Start with the chicken breasts. They are the star of the show. Use boneless and skinless for easy cooking. Next, the all-purpose flour gives the chicken a nice crust. The buttermilk is important too. It helps the flour stick and adds flavor. For spices, paprika adds a warm color. Garlic and onion powders give a savory taste. Thyme and rosemary bring a nice herbal note. Salt and pepper are must-haves for seasoning. When it comes to cooking, olive oil and butter create a rich flavor. The butter also helps the chicken brown nicely. Finally, fresh parsley adds a pop of color when you serve the dish. Check the Full Recipe for a detailed guide on how to use these ingredients to make a delicious pan-fried chicken breast. - Butterfly the chicken if necessary. This means slicing thick breasts in half. It helps them cook evenly and stay juicy. - Whisk together the dry ingredients. In a bowl, mix flour, paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper. This mix adds great flavor. - Dip each chicken breast in buttermilk. Let the extra buttermilk drip off. - Dredge the chicken in the flour mix. Press gently to coat it well. This creates a nice crust. - Heat olive oil and butter in a skillet over medium-high heat. Wait until the oil shimmers. - Cook the chicken breasts in the skillet. Cook for 6-7 minutes on each side until golden brown. The chicken should reach an internal temperature of 165°F. - Let the chicken rest for 5 minutes on a plate. This helps keep the juices inside. - Slice the chicken and garnish with chopped parsley. This adds a fresh touch. Enjoy your delicious meal! Check out the [Full Recipe] for more details. To get that perfect crispy skin, you need hot oil. Heat your oil until it shimmers. This helps the chicken brown nicely. Next, do not overcrowd the pan. Cook in batches if needed. This allows each piece to fry well. Butterflying thick breasts is key. Cut them in half horizontally to make them thinner. This helps them cook evenly. Always let the chicken rest before slicing. This keeps the juices inside, making each bite tender. Adjust spices to fit your taste. You can add more garlic or use less salt. Fresh herbs can really boost flavor. Try adding parsley, thyme, or rosemary for a fresh twist. These simple changes can make a big difference. For the full recipe, check the section above. {{image_2}} I love to change up the flavors of my pan-fried chicken. One great option is a lemon herb version. Just add lemon zest to your seasoning mix. This brightens the dish and adds a fresh taste. Another fun twist is the spicy version. Simply mix in cayenne pepper to the flour. It brings heat and excitement to each bite. For a crunchier crust, try using panko breadcrumbs. They give the chicken a nice texture. If you need a gluten-free option, you can use gluten-free flour instead. This still creates a lovely coating that sticks well to the chicken. Serve your pan-fried chicken with a side salad. The crisp greens balance the rich flavors of the chicken. You can also pair it with mashed potatoes or rice. These sides soak up the juices and make each meal more filling. For the full recipe, check out the details above. Let your chicken cool down before you store it. This step keeps the chicken from steaming and getting soggy. Place the cooled chicken in an airtight container. This helps keep it fresh and tasty for later meals. The best way to reheat pan-fried chicken is in a skillet. Heat a little oil over medium heat and add your chicken. Cook until it’s warm. If you need a quicker method, use the microwave. Just place your chicken on a microwave-safe plate and heat it for short bursts until warm. You can freeze leftover chicken for up to three months. Wrap each piece individually in plastic wrap. This makes it easy to grab just what you need later. When you’re ready to eat, thaw in the fridge overnight for the best results. To check if your chicken is done, use a meat thermometer. The safe internal temperature is 165°F or 75°C. Insert it into the thickest part of the chicken. If it reads this temperature, your chicken is ready to eat. This step keeps your meal safe and tasty. Yes, you can cook chicken breasts without flour. However, the texture might change. The flour gives a nice, crispy crust. Without it, the chicken may not have the same crunch. You could try using breadcrumbs or cornmeal for a different texture. You have many options for sides. Consider serving your chicken with a fresh salad. Rice dishes are also a great match. Steamed or roasted vegetables add color and flavor. These sides balance the meal and make it more filling. For more ideas, check out the Full Recipe. In this post, we explored the essentials for cooking juicy, crispy chicken breasts. You learned about main ingredients, seasoning tips, and cooking steps. We also discussed ways to store leftovers and offered variations to keep meals exciting. Cooking can be simple and fun. Remember to adjust flavors to your taste and try different sides. Each detail helps you create a delicious dish. Happy cooking!](https://therecipehatch.com/wp-content/uploads/2025/07/cbe6bd7e-838c-4914-98b5-a3f75bbe6b20-300x300.webp)
Pan Fried Chicken Breasts
Savor the deliciousness of crispy herb-infused pan fried chicken breasts with this easy recipe! Perfectly seasoned and golden brown, this dish is a weeknight winner that combines rich flavors with simple ingredients. Learn how to achieve the ideal texture and juiciness in just 30 minutes. Click through to explore the full recipe and impress your family and friends with this mouthwatering meal!