Pan-Fried Chicken Breasts
Quick, simple, and spicy - perfect for dinner, a main course, or a snack! These pan-fried chicken breasts turn out incredibly juicy and flavorful thanks to quick cooking over high heat. Serve with a side or use in salads.
Updated : 08 August, 2025
Easy
About 20 min.
Ingredients
2
Chicken breasts
1 teaspoon
Paprika
1 teaspoon
Dry spices
to taste
Salt
Frying
2 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
It’s best to use chilled (not frozen) chicken breast fillets - they’ll be juicier. If using frozen meat, defrost it gently to preserve the moisture.
Step 2
Use any spices you like or have on hand. Sweet paprika, garlic, and curry go especially well with chicken. If you’re using a pre-mixed spice blend, check if it contains salt so you don’t oversalt the dish. I used paprika and curry. Mix the spices and salt in a small bowl.
Step 3
Rinse the chicken breasts and pat them dry thoroughly with paper towels. This is important - if the meat is wet, it will steam instead of sear. Rub the dry fillets generously with the spice-salt mix. Let the meat sit for 10 minutes to absorb the flavors.
Step 4
Heat a heavy-bottomed skillet over high heat. Add some vegetable oil suitable for frying. Place the chicken breasts into the hot oil.
Step 5
Fry on one side for 3-4 minutes until a golden crust forms. Then flip and fry the other side on high heat for the same amount of time.
Step 6
Reduce the heat to low, cover the skillet with a lid, and cook for another couple of minutes on each side. Don’t overcook - this can dry out the meat. Turn off the heat but leave the lid on. Let the chicken rest in the pan for 5 minutes to finish cooking in its own heat. Sometimes I wrap the meat in foil instead - it gives the same result.
Step 7
Slice and serve the chicken with any side dish or vegetables. Enjoy!