Best Pan Fried Chicken Breast
Ingredients
Chicken
The Asian Slurry
The Pan Sauce
Sauce Flavor Enhancers
Instructions
- 1
Salt the chicken to help it retain moisture as it cooks. Poke each breast 5 to 6 times in thicker half and then sprinkle each breast, front and back, with 1/2 tsp each of kosher salt.
- 2
Place in glass oven dish, cover with tin foil, and heat in oven at 275°F for 40 minutes to pre-cook.
- 3
Remove from oven and pat dry to remove any liquid.
- 4
Make the slurry by combining flour, corn starch, pepper, and melted butter. Paint each breast on one side with the slurry.
- 5
In stainless steel sauté pan, add 1 Tbsp vegetable oil and bring to medium heat. Insert each painted, pre-cooked breast, slurry-painted side down, and cook over medium heat for 5 to 6 minutes.
- 6
When about ready to turn, paint the exposed tops with remaining slurry and then turn the breast to cook that other side, 4 to 5 minutes.
- 7
Breasts are done when center of thickest part reaches 165°F. Remove meat from pan and set aside.
- 8
In the hot pan, place shallots and stir to sweat them. Add flour and cook to make a roux. Then add 1 cup chicken broth and stir altogether, simmering it to brown and thicken (about 5 minutes).
- 9
To complete pan sauce, add lemon juice, chives, capers, and butter, whisking together to complete the sauce.
- 10
Cover breasts with the pan sauce and serve.
💡 Cook's Notes
What time-strapped cook hasn't thrown a boneless, skinless chicken breast into a pan, only to be disappointed with the result? Without any skin or bones to protect it from the heat, the exterior is dry and leathery by the time the inside cooks through. But what if the meat is already parcooked when it hits the pan and covered with a protective coating? Just salt the chicken, coat with all-purpose flour, dredge through egg wash, coat with Panko crumbs and grated Parmigiano cheese, chill 1 hour in fridge. Pan fry in 1/2-inch-deep hot, sizzling extra virgin olive oil and 1 Tbsp butter (for flavor). Pull out when golden brown on both sides - about 5 minutes total. Place on paper towels to absorb extra oil. Add salt and ground pepper to taste.
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