Easy Stovetop Chicken – A Pan Seared Chicken Recipe
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This Easy Pan-Seared Chicken only uses a handful of ingredients for a quick, weeknight meal.
What’s great about a pan seared chicken recipe? It only takes 10 minutes, and when complete, it can be served as a fried chicken sandwich, served over pasta or cut into homemade chicken nuggets.
Pan Seared Chicken
Why is it so hard to come up with dinner ideas? Many times, I think we make it harder than it should be. All we need is a little inspiration to think outside our normal go-to dinner choices.
That’s what happened when Barbara made this Easy Stovetop Chicken for dinner one night. She also sliced up some potatoes and made some steak fries in the oven while fixing these chicken breasts, because you cannot go wrong with a side of potatoes with almost any meal!
Easy Stovetop Chicken Breast
Pan Fried Chicken Cutlets take approximately 10 minutes total from start to the dinner table.
The key to have a thin cut of chicken breast. This is achieved by either buying chicken breasts from the store that are already sliced thin (big time saver) or you can take a regular chicken breast and pound it thin yourself.
To do this, place the chicken breast between two pieces of parchment paper and pound it with a meat mallet or something else heavy. I always use my Grandma’s rolling pin; it works just as well.
How to Serve Fried Chicken Cutlets
The dinner options for pan seared chicken cutlets are endless.
During our busy farm season, I deliver these on a bun as a fried chicken sandwich to my husband.
My kiddos love these cut up into chunks mimicking a chicken nugget, served with ketchup of course.
You could even change it up from a chicken sandwich by simmering the chicken breasts in some of your favorite pasta sauce (like marinara or piccata) during the last few minutes in the skillet and then serving it over pasta.
Try cutting the fried chicken cutlets in long strips and serve over a salad – hello, fried chicken salad.
The best part is that you can make as many chicken breasts as needed for your family. Just add more flour and seasoning.
Pan Fried Chicken Ingredients
Skinless Chicken Breasts
All Purpose Flour
Salt (preferably seasoned salt)
Black Pepper
Vegetable Oil
Butter
How to Make Easy Chicken on Your Stove Top
Step by Step Instructions
- Pound chicken breasts until 1/4-inch thick (or start with thin sliced chicken breasts).
- Season flour with salt and pepper, then dredge chicken breasts lightly.
- Heat butter and oil in frying pan and once sizzling over medium-high heat, add chicken breasts.
- Sear until chicken has golden brown “crust” and flip. Cook chicken breast until both sides are golden brown and the juices run clear.
- Serve on a bun as a sandwich or cut into chunks for homemade chicken nuggets.
Storage Instructions
Let leftovers cool to room temperature. Store in an airtight container in the refrigerator for 3 to 5 days.
Full recipe and ingredient amounts for pan seared chicken can be found at the bottom of this post in the recipe card.
What goes with chicken sandwiches?
Wondering what to serve with fried chicken sandwiches? Check out this list of ten easy side dishes to go with your pan fried chicken.
- Simple and Sweet Coleslaw
- Red Hot Cinnamon Apples
- Classic Macaroni Salad
- Buttermilk Mac and Cheese
- Crispy Fried Potatoes
- Old Fashioned Potato Salad Recipe
- Old-Fashioned Fruit Salad
- Simple Sour Cream Cucumbers
- Creamed Peas and New Potatoes
- Crock Pot Cheesy Corn
Why is my chicken dry and not juicy?
Your chicken may be dry and not juicy due to overcooking. It’s important to follow the cooking time and temperature recommendations to ensure the chicken retains its juiciness. Another reason could be not using enough oil or butter while cooking, which can help retain moisture. Also, make sure to use thin chicken breasts or pound them to an even thickness to ensure they cook evenly and stay juicy.
Recipe FAQs
- The key to this quick fried chicken cutlet is to have a very thin chicken breast. Either buy them this way at the store or pound them out thing yourself.
- I like the combination of vegetable oil and butter, but you can do all one or the other if needed.
- Seasoned salt is super tasty but use regular salt if needed. To make your own seasoned salt, blend together salt, onion powder, garlic powder and a little chili powder.
- Check out our Amazon Store for our favorite pantry essentials and kitchen gadgets.
Recipe Variations
- Add any spices or herbs you like to the flour mixture. Paprika, seasoned salt, Italian seasoning, seasoning blends, thyme, rosemary, etc. will all be tasty.
- Try chicken thighs instead of chicken breasts.
- A cast iron skillet works great for a golden brown sear.
Easy Stovetop Chicken
Ingredients
- 4 chicken breasts boneless, skinless
- 1/4 cup flour
- 1/4 teaspoon Seasoned salt
- 1/8 teaspoon Black pepper
- 1 Tablespoon butter
- 2 Tablespoons vegetable or canola oil
Instructions
- Pound chicken breasts between two sheets of parchment or waxed paper until 1/4 inch thick. Or, start with thin-sliced chicken breasts from the supermarket.
- Season flour heavily with approximately 1/4 t. seasoned salt and 1/8 t. black pepper.
- Pour flour mixture on a plate and dredge chicken breasts until lightly covered.
- Heat butter and oil in flat bottomed skillet over medium heat.
- Once the the butter-oil mixture is sizzling, add the chicken breasts.
- Cook until the chicken has a golden crust approximately 5 minutes.
- Turn, and cook on the other side until it has the same golden crust, approximately 3 minutes.
- Serve as a sandwich on a buttered and toasted bun.
Notes
- The key to this quick fried chicken cutlet is to have a very thin chicken breast. Either buy them this way at the store or pound them out thing yourself.
- I like the combination of vegetable oil and butter, but you can do all one or the other if needed.
- Seasoned salt is super tasty but use regular salt if needed. To make your own seasoned salt, blend together salt, onion powder, garlic powder and a little chili powder.
- These taste great along our Italian Green Bean Salad.Â
Nutrition
Linking up to Weekend Potluck over at the Country Cook!
I’m gonna preface this with saying it was not crispy at all, if you’re looking for a crispy chicken sandwich this is not that recipe. BUT, I saved this recipe as soon as I finished cooking it. It’s flavorful, the cook time listed is almost perfect, and it’s got a nice light little breading that keeps the chicken moist. Had two big filets I cut in half and pounded out, used Tony Chacherres instead of seasoned salt. This is the juiciest, most flavorful chicken I’ve cooked in quite a while!
Glad you enjoyed it!
Thank you for the great recipe!