Pan-Fried Chicken Breast with Butter

Cooking chicken breast is very popular today and especially when comes to skinless boneless chicken breast. So, I’ll show you how to cook fried chicken breast in the pan with butter to enjoy a very quick and tasty dinner with just 2 ingredients!

Watch the step-by-step video recipe for the pan-fried chicken breast with butter! 👌

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👌 Cooking fried chicken breast in the pan – video 📺

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➡️ What ingredients do you need for the fried chicken breast recipe? ❓

Boneless Skinless Chicken Breast Fillet

1) 900 g/30 oz of skinless boneless chicken breast (3 halves, 1 piece/serving)
2) 60 g/2 oz of butter
3} 50 ml/17 fl oz of olive oil
4) some salt and ground black pepper to taste

➡️ How to make fried chicken breast in the pan from scratch in 8 steps? ❓

Fried Chicken Breast in the Pan with Butter

step 1: notch the chicken breast halves with deeper cuts on the thicker side and shallow cuts on the thinner end
step 2: put the butter into the pan at a medium temperature and wait to melt
step 3: pour a bit of vegetable oil into the pan to avoid butter burning
step 4: put the chicken breast halves into the pan with the notched side downwards
step 5: season the chicken breast fillets with some salt and ground black pepper to taste
step 6: place the lid on the pan and fry the chicken fillets for 3-5 minutes or until golden on the bottom side
step 7: flip the chicken fillets and fry them until evenly golden
step 8: take the fried chicken breast halves from the pan and serve them immediately

➡️ 8 PRO tips for cooking the fried chicken breast recipe 🔎

  • for the best results when cooking fried chicken breast in the pan, I recommend using larger skinless boneless chicken breast halves of about 250-300 g/9-10 oz each
  • try to notch chicken breasts evenly and go with the cuts up to about half the thickness of the chicken fillet, the distance between the cuts should be about a finger
  • don’t forget to start frying with the notched side down because it takes longer to cook than the other side
  • put the oil in the pan shortly after the butter starts to soften and the chicken breast should be placed in the pan when the hot butter starts to froth
  • although it’s not mandatory, I recommend using a pan with a lid because the lid helps to soften the meat by keeping the steam in the pan and, in addition, avoids splashing with hot butter all around
  • after turning the chicken breast fillets, the frying time is shorter than the first time
  • serve the fried chicken breast fillets shortly after removing them from the pan as they begin to harden on cooling
  • don’t forget to pour the butter sauce over the fried chicken breast pieces, it makes them juicier and intensifies the taste

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