Pan Fried Chicken Breast Recipe

INGREDIENTS

Remove the chicken breasts from the refrigerator 15 minutes before cooking, and allow them to sit at room temperature. Place the breasts in Ziplock bags or between two pieces of plastic wrap and pound them each to an even thickness, about ½-inch. Pat each breast dry using paper towels, then season with salt and pepper to taste.4 boneless, skinless chicken breasts,Kosher salt,Ground black pepper
In a shallow mixing bowl, combine the flour, dried parsley, paprika, garlic powder, onion powder, basil, and salt and pepper to taste; whisk well.⅓ cup all-purpose flour,1 teaspoon dried parsley,1 teaspoon ground paprika,1 teaspoon garlic powder,½ teaspoon onion powder,½ teaspoon dried basil
Dredge the chicken pieces, one at a time, through the flour. Shake off any excess, then place on a plate.
Heat 1½ tablespoons of olive oil in a large skillet set over medium-high heat. When the oil is simmering, add 2 pieces of chicken to the skillet. Cook undisturbed for 4-5 minutes, then flip the chicken. Melt 1 tablespoon of butter in the pan, and cook for an additional 5-6 minutes, or until the internal temperature reaches 165°F.3 tablespoons olive oil,2 tablespoons unsalted butter
Remove the chicken breasts to a plate and cover to keep warm. Repeat with remaining chicken.
When all chicken is cooked and has rested for at least 10 minutes, transfer it to a cutting board and slice, or serve as desired.Lemon or lime wedges,Fresh parsley

You can use boneless, skinless chicken thighs in place of breasts. The cooking time may be slightly longer.
Feel free to switch up the spices for your favorite pre-mixed seasoning blend, such as cajun, Italian, or taco seasoning!
For spicy pan fried chicken breasts, add a pinch of cayenne pepper to the seasoning mix.
Use a heavy-bottomed skillet such as cast iron for the most even cooking.
Make sure the skillet is fully preheated before adding your chicken. This will help create a nice sear.
Be sure to shake off any excess flour. Excess flour can fall off of the chicken and burn in the oil, causing a burnt taste.
Let the chicken rest for at least 10 minutes after cooking to seal in the juices.
Nutritional information does not include optional ingredients.

Storage: Store pan fried chicken breasts in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.