Simple Pan-fried Chicken Breasts
"This is a dish I came up with to serve with HeatherFeather's Red Wine & Rosemary Sauce over Linguine. This is so simple and extremely easy. I pan-fry the chicken in a skillet, then prepare the sauce in the same skillet. You might get some blackened 'stuff' in the pasta sauce - I strain it first before serving."
photo by lazyme
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 4 boneless skinless chicken breast halves
- 1 teaspoon kosher salt, divided
- 1 teaspoon fresh ground black pepper, divided
- 1 tablespoon olive oil
- 2 teaspoons parmesan cheese, grated (optional)
directions
- Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.
- Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so.
- Heat a skillet over med-high heat, and add olive oil.
- When pan is sufficiently heated, sear chicken breasts over high heat.
- Allow about 2 minutes (until lightly browned) before turning to other side.
- Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted).
- Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo.
- Personally I love this with fried rice too.
Questions & Replies
-
It never states if it's a different pan u sear it or turning temp
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How do I know the chicken breast are cooked through
Reviews
-
Super easy and delicious. Just pounded out a couple lbs of tenderloins and fried in cast iron skittle. Then sprinkled some Parmesan cheese on top and placed entire pan under broiler for five minutes. Served w bake asparagus and quinoa. Yum. I lied to my girlfriend and told her the recipe was super complicated to earn some extra brownie points :-/
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Needs to cook for 3 to 4 minutes per side. Not just two. -
this dish smelled good. almost caught my house on fire. so i would not recommend cooking this dish unless you would want your house to be burned down to flames???????????? -
Excellent! I needed a simple starter recipe for a quick chicken dinner that required few ingredients. I brined the chicken breasts before pan-frying them. I didn't make any changes to the recipe. The flavor was perfect. Thanks for sharing this! -
This was just what I was looking for and came out perfect. Thanks for posting!
see 11 more reviews
Tweaks
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Following another reviewer, I made a pan sauce of Dijon mustard, garlic, white wine, water, and cornstarch. I only had a little sauce, but it was a nice addition to the dish. I used Asiago cheese instead of Parmesan, and it was a fine substitution.
RECIPE SUBMITTED BY
WaterMelon
Singapore
Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question.
I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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