This Easy Stovetop 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
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:
Chicken Breasts
Flour
Salt (preferably seasoned salt)
Black Pepper
Vegetable Oil
Butter
How to Make Easy Chicken on Your Stove Top
Full recipe and ingredient amounts for pan seared chicken can be found at the bottom of this post in the recipe card.
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, add chicken breasts. Cook until chicken has golden brown “crust” and flip. Cook until both sides are golden brown.
Serve on a bun as a sandwich or cut into chunks for homemade chicken nuggets.
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
Notes About How to fry Chicken Cutlets in a Pan:
- 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.
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.
Nutrition
Linking up to Weekend Potluck over at the Country Cook!
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