Pan-Fried Chicken Recipe

This easy pan-fried chicken recipe is the ultimate quick weeknight dinner idea! Featuring juicy chicken breasts seasoned to perfection and served with a rich garlic butter pan sauce, this dish is packed with flavor and ready in under 30 minutes. Perfect for serving with mashed potatoes, roasted vegetables, or low-carb sides like cauliflower rice, this versatile recipe is a must-try. Learn how to make the best pan-fried chicken for a delicious, family-friendly meal!

Ingredients

For the Chicken & Seasoning:

• 2 large boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 teaspoons Italian seasoning
• 1-2 tablespoons olive oil

For the Pan Sauce:

• ½ cup white wine
• ½ cup chicken broth
• 6 garlic cloves, smashed
• 4 sprigs fresh thyme
• ½ teaspoon each: basil, oregano, onion powder
• ¼ teaspoon seasoned salt
• 3-4 tablespoons salted butter
• Fresh lemon slices, for serving

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Instructions

1. Prepare the Chicken:

• Combine the chicken broth with basil, oregano, onion powder, and seasoned salt in a small bowl. Set aside.
• Slice each chicken breast in half lengthwise to create 2-3 thinner pieces. Cover with plastic wrap and use the textured side of a meat mallet to pound the chicken to ½-inch thickness. Pat dry with paper towels.

1. Season and Sear:

• Lightly sprinkle both sides of the chicken with salt, pepper, and Italian seasoning.
• Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4 minutes per side, or until a golden crust forms. Remove and set aside.

1. Make the Pan Sauce:

• Turn off the heat and carefully pour in the white wine. Return the heat to medium and add the seasoned chicken broth, smashed garlic, and thyme. Bring to a gentle simmer and let the liquid reduce by half.

1. Finish the Chicken:

• Reduce the heat to medium-low. Stir in the butter until melted, then return the chicken to the skillet along with any accumulated juices. Baste the chicken with the pan sauce for 1-2 minutes.

1. Serve:

• Add fresh lemon wedges to the skillet or serve them on the side. Optionally, squeeze lemon juice directly over the chicken in the pan. Serve immediately with mashed potatoes and roasted broccoli, or other sides (see suggestions below).

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Why You’ll Love This Recipe

• Quick and Easy: Perfect for weeknights, this recipe comes together in under 30 minutes.
• Versatile: The chicken pairs beautifully with a variety of sides and can be adapted with different herbs or spices.
• Flavorful: A rich, buttery pan sauce with garlic, thyme, and a touch of citrus elevates this dish to restaurant quality.

Tips

• Pounding the Chicken: Ensures even cooking and helps the chicken stay tender.
• Don’t Overcrowd the Pan: Sear the chicken in batches to achieve a perfect golden crust.
• Deglaze Properly: Turn off the heat before adding wine to avoid splatter.
• Rest the Chicken: Let the chicken sit for a few minutes after cooking to lock in juices.

Variations and Substitutions

• No Wine? Substitute with additional chicken broth or a splash of apple cider vinegar for acidity.
• Different Herbs: Swap thyme with rosemary or parsley for a different flavor profile.
• Spice It Up: Add a pinch of red pepper flakes to the sauce for a subtle kick.
• Dairy-Free: Use olive oil or a dairy-free butter alternative.

FAQs

Can I use bone-in chicken?
Yes, but adjust the cooking time as bone-in pieces take longer to cook.

What can I use instead of fresh thyme?
Dried thyme works well; use about ½ teaspoon in place of 4 sprigs.

Can I make this ahead?
While best served fresh, you can prepare the chicken and sauce in advance. Reheat gently to prevent overcooking.

Serving Suggestions

• Classic Pairings: Mashed potatoes, roasted broccoli, or a fresh green salad.
• Low-Carb Options: Serve with cauliflower rice or steamed asparagus.
• Comfort Food: Pair with buttered egg noodles or cheesy polenta.

Suggestions

• Add a splash of heavy cream to the sauce for extra richness.
• Garnish with freshly grated Parmesan cheese or chopped parsley for a finishing touch.
• Use leftover chicken and sauce as a topping for pasta or as a filling for sandwiches.