Say goodbye to dry, bland and overcooked chicken. This recipe is going to be your new go-to when you need to cook chicken for a simple meal. What we love most about this pan-fried chicken breast is that it can be seasoned with any of your favorite spices making it super versatile. That also means you can change the recipe depending on what you’re serving the chicken with. Chicken tacos? Add some homemade taco seasoning. Making Greek chicken salad? Oregano, garlic and lemon is a no-brainer. The technique stays the same and once you have that down, you’ll never cook another boring chicken breast ever again.
Ingredients Needed
Chicken. Use boneless skinless chicken breasts. This recipe will work with boneless chicken thighs too, the cooking time will just need to be adjusted as thighs need longer cooking times. Extra-Virgin Olive Oil. Lemon Juice and zest. Herbs: I used fresh thyme, dried oregano and dried rosemary. Parsley, chives, sage, basil, cilantro/coriander, etc. are all delicious with chicken. Fresh garlic cloves. Red pepper flakes/chilli flakes. Smoked paprika. Other seasoning like garlic powder and onion powder can also be added. Salt and black pepper.
How to pan fry chicken breasts
How do I know if chicken is cooked?
Chicken is done when the meat is opaque white, but still juicy, throughout. The internal temperature will read 165 °F / 73.9 °C on a meat thermometer.
Can I make this ahead?
The chicken can marinated for up to 24 hours in the refrigerator before cooking. Any leftovers can be kept in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
Chicken Breast Recipes
