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How to pan-fry a chicken breast

by Great British Chefs8 December 2014

How to pan-fry a chicken breast

Chicken breast is the most commonly used cut of chicken in the domestic kitchen and pan-frying is the best way to get a gloriously crisp and golden skin. If your chicken is skinless, use the same method as you will skin achieve a nice golden colour. Baste with butter to help keep moist and add richness. We also like to add some garlic and thyme or rosemary to add even more flavour.

It is vitally important to make sure that the chicken is cooked all the way through, so ensure the juices run clear once cooked– or use a temperature probe if you have one.




Remove the chicken from the fridge 30 minutes before cooking to bring up to room temperature
Preheat the oven to 180˚C/gas mark 4
Generously season both sides of the chicken breasts with salt and pepper
Place a non-stick pan over a high heat, once smoking add a drizzle of olive oil and place the chicken breasts skin down in the pan
Cook on this side for about 5 minutes or until the chicken skin is golden and crisp
Flip over and add a couple of knobs of butter with a bashed garlic clove and some thyme sprigs. Once melted, baste the chicken with the foaming butter for a minute
Place in the oven and cook for 15–20 minutes, depending on the size of the chicken breast. The flesh should be firm and white (not pink) and the juices should run clear. A temperature probe should read 75˚C when it is safe to eat
Rest the chicken for 5 minutes before serving

Serving suggestions

Have a go at pan-fried chicken breast in Chris Horridge's recipe of Roast chicken breast, potato purée and pine nuts or Adam Gray's Chicken breast with 'nduja, rocket and green beans.

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