SKILLET FRIED CHICKEN BREAST RECIPE
This is one of those meals that I serve quite often. It is also one of my family’s favorite meals that we share over weekends. For me, having a whole roasted chicken for Sunday lunch is the best. I cook every single day, but having my kids all day home over the weekend, I love making something more special so we could enjoy it together. It becomes a feast each and every Sunday.
So, today I am skipping on roasted chicken and making this easy skillet or pan-fried chicken breast, which is, by the way, fantastic and when you serve it with mashed potatoes and veggies on the side, I must say pretty spectacular and special.
This is how I make my pan or skillet fried chicken. You don’t have to be a rocket scientist or know how to cook to make it. It is extremely easy. If you do not like to touch raw chicken, make sure to grab a pair of gloves. Also, I love to switch things up by adding different spices or seasonings such as sumac, paprika, or chili powder. You can grill it, but in that case, I would suggest rubbing some olive oil on the chicken before adding seasoning, then place it on a hot grill. That’s it! Cook on both sides for a couple of minutes and enjoy. Easy, right?!
STEP BY STEP INSTRUCTIONS:
SKILLET FRIED CHICKEN BREAST
- 1 Chicken breast halves 2 whole boneless, skinless chicken breast halves
- 1 teaspoon kosher salt divided
- 1 teaspoon fresh ground black pepper divided
- 1 teaspoon dried parsley divided
- 1 tablespoon olive oil
- HOW TO DEBONE A CHICKEN BREAST― Great instructions HERE
After chicken is deboned I like to cut each chicken breast in half lengthwise to make like fillets, not necessary but it looks so much faster. Turn the breast over and, with the edge of a knife parallel to the cutting board, begin cutting down the length of the side of the breast. Slowly, with a sharp knife, slice the breast in half widthwise almost to the other edge.
- Pound the chicken breasts with a meat mallet just for a bit, to tenderize the meat and ensure uniform thickness.
- Sprinkle salt, ground black pepper and dried parsley on both sides of the chicken and let sit for about 10 minutes. You may cover it with plastic wrap/film if you wish.
- Heat a skillet over medium-high heat, and add olive oil.
- When the oil is heated, add chicken breasts over medium heat.
- Allow about one minute (until lightly browned) before turning to the other side. You might need to turn it one or two more times before it is completely done. Do not overcook it because it will be too dry. If you do not split chicken breast in half makes sure to cook a little longer because it is a thicker piece of chicken and make sure to cook it at least 2-3 minutes on one side then turn on the other,
- Transfer pan-fried chicken onto a kitchen paper towel, and any leftover olive oil/ or chicken olive oil drippings serve over the mashed potatoes and chicken as a gravy.
- Kitchen Fact: The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). A meat thermometer is your best bet for determining the temperature of your chicken. Chicken should NOT have any red whatsoever.
Serve it with blanched broccoli and mashed potatoes ― Recipe FOR MY Creamy Garlic Mashed Potatoes with a video HERE
How to blanch broccoli:
- Bring a large pot of water to a rapid boil.
Add a 1/2 tablespoon of salt. Add the broccoli florets and cook until crisp-tender, about 60 seconds.
Remove with a slotted spoon and plunge immediately into the ice-cold water. This goes for any amount of broccoli.
serving size: 1/2 cup of broccoli per person.