Description
Pan-fried Chicken combines juicy meat with a crispy golden coating that’ll make your dinner table sing with flavor. Whip up this simple meal in minutes and watch your family devour every single bite.
Ingredients
Scale
Protein:
- 2 pounds boneless, skinless chicken breasts
Dry Ingredients:
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
Wet/Supporting Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion
- 3–4 cloves garlic
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley
- 1 tablespoon fresh chives
- 1 pinch red pepper flakes
Instructions
- Transform your chicken breasts into 1-inch thick cutlets and meticulously dry each piece with paper towels to guarantee a crisp exterior.
- Create a seasoned flour blend by mixing ½ cup flour with salt, black pepper, garlic powder, onion powder, and paprika in a shallow dish.
- Thoroughly coat each chicken piece in the seasoned flour, ensuring even coverage and shaking off any excess.
- Melt 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat until the butter bubbles enthusiastically.
- Gently place floured chicken into the skillet, cooking 4-5 minutes per side until a golden-brown crust forms and the internal temperature hits 165°F.
- Transfer the cooked chicken to a plate and tent with foil to keep warm.
- Sauté diced onion and minced garlic in the same skillet for 2-3 minutes until they become soft and fragrant.
- Deglaze the pan by pouring 1 cup chicken broth and scraping up those delicious browned bits with a wooden spoon.
- Introduce 1 cup heavy cream and 1 tablespoon Dijon mustard, stirring continuously while simmering 3-4 minutes until the sauce thickens.
- Whisk ½ cup Parmesan cheese into the sauce until it melts completely, creating a silky smooth consistency.
- Return chicken to the skillet, generously spooning the creamy sauce over each piece to ensure full coverage.
- Finish by sprinkling fresh parsley, chives, and a pinch of red pepper flakes for a burst of color and flavor.
Notes
- Pat the chicken dry thoroughly to get that perfect golden-brown crust and avoid steaming instead of frying.
- Use a meat thermometer to ensure the chicken reaches exactly 165°F for food safety without overcooking.
- Let the chicken rest for a few minutes after cooking to keep the meat tender and juices redistributed.
- For a gluten-free version, swap regular flour with almond flour or cornstarch when dredging the chicken.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Pan-Fried
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 438 kcal
- Sugar: 1 g
- Sodium: 654 mg
- Fat: 29 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 137 mg