Pan Fried Chicken Breasts

Ingredients

• 2 chicken breasts (600 g; 1½ lb)chicken breasts
• 30 ml (2 tablespoons)vegetable oil
• 10 ml (2 teaspoons)chicken bouillon
• 7.5 ml (1½ teaspoons)salt
• 2.5 ml (½ teaspoon)garlic powder
• 2.5 ml (½ teaspoon)paprika
• 1.25 ml (¼ teaspoon)ground black pepper

Instructions

1. 1

   Prepare the chicken

   Trim away any excess fat, then cut each breast into two pieces. Gently flatten each piece with a meat mallet or another heavy kitchen tool until it is an even thickness.

2. 2

   Season the pieces

   Put the chicken on a large plate or in a bowl. Add the oil, chicken bouillon, salt, garlic powder, paprika and black pepper, then mix until the pieces are evenly coated.

3. 3

   Fry until cooked

   Heat a large pan over medium-high heat. Once hot, add the chicken and cook for 5 minutes on each side.

What is pan-fried chicken breast?

Pan-fried chicken breast is a straightforward American-style main: seasoned chicken is cooked directly in a hot pan rather than baked or deep-fried. This version uses a savoury blend of bouillon, garlic, paprika and pepper.

Flattening the chicken helps the pieces cook more evenly, while the short ingredient list keeps the result adaptable. It works with classic sides or as a salad topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 194 calories, 24g protein, 1g carbs, 10g fat.

The chicken supplies most of the protein, while the oil contributes most of the fat; the bouillon and spices add flavour, and the recipe contains very little carbohydrate. Pair a portion with vegetables and a measured serving of rice or potatoes for a more complete plate.

Why flatten the chicken?

Even thickness: gently pound each piece until it is level from edge to edge. This helps the thinner parts avoid drying out while the thicker parts finish cooking.

Gentle pressure: use a meat mallet or another heavy kitchen tool, and take care not to tear the meat.

The seasoning blend

Bouillon and salt: chicken bouillon brings a concentrated savoury flavour, while the added salt seasons the meat. Because bouillon products vary in saltiness, mix the seasoning thoroughly over all the pieces.

Spices: garlic powder, paprika and black pepper add warmth and savoury notes without needing a long marinade.

Getting a good pan sear

Hot pan: let the pan heat over medium-high before adding the chicken. A properly heated pan helps the outside brown rather than simply warm through.

Room to cook: use a large pan so the pieces can sit without crowding. If they do not fit comfortably, cook them in batches.

How to check doneness

Timing: the recipe calls for 5 minutes on each side, but the exact time can vary with the thickness of the pieces and the pan. Use the timing as a guide rather than relying on it alone.

Temperature: check the thickest part with a food thermometer; chicken should reach 74°C. Let the cooked pieces rest briefly before serving.

Ways to serve it

Classic sides: serve the chicken with mashed potatoes, chips or rice for a simple meal. Add vegetables or a fresh salad alongside.

Salad topping: slice the cooked chicken and arrange it over salad leaves. The seasoned pieces also suit a wrap or sandwich.

Recipe notes & tips

• Pat the chicken dry before seasoning if it is noticeably wet.
• Flatten the pieces evenly so they cook at a similar rate.
• Mix the seasoning over every piece before it goes into the pan.
• Wait for the pan to heat before adding the chicken.
• Avoid crowding the pan; cook in batches if needed.
• Check the thickest piece reaches 74°C before serving.

Variations

• Smokier paprika: use smoked paprika in place of the regular paprika.
• Herb seasoning: add dried herbs to the seasoning mix for an aromatic note.
• Lemon finish: squeeze fresh lemon over the chicken just before serving.
• Salad supper: slice the cooked chicken and serve it over crisp salad leaves.
• Wrap filling: cut the chicken into strips and tuck it into wraps with salad.

Common mistakes to avoid

• Uneven thickness: flatten the pieces gently so they cook at a similar pace.
• Cold pan: wait until the pan is hot before adding the chicken.
• Crowded pan: cook in batches if the pieces cannot sit comfortably in one layer.
• Guessing doneness: check the thickest part reaches 74°C with a food thermometer.
• Overcooking: begin checking around the suggested 5-minute-per-side timing, as thickness and pan heat affect how quickly the chicken cooks.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until piping hot throughout, in a pan or microwave; add a small splash of water if needed to keep the chicken from drying out.

Frequently asked questions