How to pan-fry a chicken breast

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 a quick and easy method for cooking it. It is vitally important to make sure that the chicken is cooked all the way through. Butterflying the chicken breast makes the chicken cook faster and more evenly without drying out.


To butterfly the chicken breast lay it flat on the board, place your hand on top of the breast and carefully slice through lengthways
Heat a tablespoon of vegetable oil in a frying pan over a medium heat
Season the butterflied chicken breast with salt
Place the chicken in the pan and cook until golden brown – approximately 3 minutes
Turn the breast over and cook until the same colour
Check the chicken is cooked through – it should be firm to the touch and hot in the middle when skewered with a knife
Rest for 2–3 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.