Pan-fried Chicken

A return to the way chicken should taste; this uncomplicated chicken is a great addition to salads, pastas, or pizza.

Pan-fried Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 2

    chicken breasts

  • 4

    T. flour

  • Salt and pepper

  • Olive oil


Sprinkle freshly ground salt and pepper over one side of the chicken. Pat it down with your hand gently so it sticks in place. Flip and repeat. Be liberal - too often people are afraid of adding too much salt, and end up not adding enough. Remember it's a flavor enhancer. Dust both sides of the chicken with flour, enough for a good coating. Be careful while handling the chicken so you don't get any cross-contamination. In a medium pan, add enough olive oil to coat the bottom of the pan, and put over medium-high heat. Once warmed, add the chicken breasts. Cook for 5 minutes before flipping, and cooking for an additional 5 minutes. Cut into the thickest part of the chicken and ensure there is no pink remaining before removing from the heat. Pat down the chicken gently with a paper towel to remove excess oil.


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