Pan Fried Chicken

Pan fried chicken breast cooks up golden on the outside and juicy inside for the perfect quick dinner. With just a bit of seasoning and a hot skillet, you get crispy, flavorful chicken in minutes. It’s simple, satisfying, and always a hit.

Course Main Course, Main Dishes

Cuisine American, International

Keyword chicken breast, chicken recipe, cook chicken, crispy, fry, fry chicken, fryer, garlic powder, internal temperature, juicy, onion powder, paprika, seasoning, skillet, thermometer

Prep Time 5

Cook Time 25

Servings Servings

Calories 97kcal

Author Zuzana Paar

Equipment

1 Skillet

Ingredients

2 Pieces Chicken Breasts sliced
1 Piece Onion chopped
3 Pieces Garlic Cloves minced
¼ Cup Soy Sauce
1 Cup Chicken Broth
½ teaspoon Xanthan Gum
1 Piece Red Bell Pepper sliced
1 Piece Green Bell Pepper sliced
1 Piece Yellow Bell Pepper sliced
½ Head Broccoli cut into florets
¼ Bunch Green Onions sliced
2 Tablespoons Sesame Seeds for garnish
Sesame Oil drizzle

US Customary - Metric

Instructions

Gather and prep all ingredients by cutting chicken and vegetables, and chopping broccoli into small florets and diced stems for even cooking.
Heat sesame oil in a skillet, add onion and garlic, and cook until golden and fragrant; add chicken and stir-fry for about 10 minutes until browned.
Season with salt and pepper, pour in soy sauce and broth, sprinkle xanthan gum, and simmer for 5 minutes until the sauce thickens.
Add bell peppers first, then broccoli, cooking until just tender but crisp; top with green onions and sesame seeds before serving.

Video

Notes

Use room temperature chicken: Let your chicken sit out for about 20 minutes before cooking. This helps it cook evenly and stay juicy inside without drying out.
Pat chicken dry before cooking: Make sure to thoroughly dry the chicken with paper towels. Removing excess moisture helps achieve a crispy, golden crust when frying.
Don’t overcrowd the pan: Cook the chicken pieces in batches if needed, giving each piece enough space. Overcrowding traps steam and prevents the chicken from getting that perfect crispiness.
Use the right oil and heat: Choose oils with a high smoke point like avocado or canola oil. Heat the pan medium-high to get a nice sear without burning the chicken.

Nutrition