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Chicken Breast Pan Fry It
My default way to cook chicken breast – split it, dust it, sear it, sauce it. Classic, straightforward and guaranteed to please!
Ingredients:
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1-2 tablespoons olive oil or vegetable oil
- Optional seasonings (such as garlic powder, paprika, or dried herbs)
Instructions:
- Prepare the Chicken: Start by patting the chicken breasts dry with paper towels. This helps the chicken brown more evenly when cooking.
- Season the Chicken: Season both sides of the chicken breasts with salt and black pepper. You can also add optional seasonings like garlic powder, paprika, or dried herbs for extra flavor.
- Heat the Oil: In a large skillet, heat the olive oil or vegetable oil over medium-high heat. Allow the oil to become hot but not smoking. You can test the oil's readiness by sprinkling a few drops of water into the pan. If they sizzle and evaporate, it's hot enough.
- Pan-Fry the Chicken: Carefully add the seasoned chicken breasts to the hot skillet. Cook for about 6-7 minutes on one side without moving them. The chicken should develop a golden-brown crust.
- Flip and Cook: Flip the chicken breasts with tongs and cook the other side for another 6-7 minutes or until the internal temperature reaches 165°F (74°C). The exact cooking time may vary depending on the thickness of the chicken breasts.
- Rest and Serve: Once the chicken is cooked through and has a nice golden crust, remove it from the skillet and place it on a plate. Allow the chicken to rest for a few minutes before slicing or serving. Resting helps the juices redistribute, keeping the meat tender and juicy.
- Serve: Slice the chicken breast, serve it with your choice of side dishes, and enjoy your pan-fried chicken.
*Recipe on video and text may differ from each other!
How to cook Chicken Breast Pan Fry It:
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