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 photo by lazyme
photo by lazyme
photo by WaterMelon photo by WaterMelon
Ready In:




  • 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

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  1. Kelly R.
    It never states if it's a different pan u sear it or turning temp
  2. bobbyheeter
    How do I know the chicken breast are cooked through


  1. Johnny G.
    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 :-/
  2. Paul S.
    Needs to cook for 3 to 4 minutes per side. Not just two.
  3. adynnfeick
    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????????????
  4. KayL272
    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!
  5. Lucky in Bayview
    This was just what I was looking for and came out perfect. Thanks for posting!


  1. Cook In Northwest
    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.


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