How to Pan Fry Chicken Breasts
with Tyler Florence

Four easy and delicious recipes using boneless skinless chicken breast.

by Tyler Florence & Kira Akerstorm

Four easy and delicious recipes using boneless skinless chicken breast

Whoever said boneless skinless chicken breast is boring, tasteless, and dry, just hasn’t cooked it right. We get it, taking away flavorful bones and fatty skin, makes it seem like there is no way to win. Fear not,
Chef Tyler Florence is going to show us 4 easy and delicious recipes using boneless skinless chicken breast.

Cooking Tips:

1. Before pan frying, make sure that your chicken is dry. Even a tiny bit of moisture won’t allow the chicken to brown properly.

2. Season your chicken before it hits the pan to maximize the flavor.

3. Pre-heat the pan. A pre-heated pan and oil are needed to create the best non-stick surface before adding chicken.

4. Avoid overcrowding the pan since this won’t allow the chicken to brown properly.

Pre-heat the pan before frying chicken

Easy One-Pan Chicken Parmesan

45 min

total time

15 min

active time

2-4

serving size

Chicken Breast

  • 2 Large Boneless, Skinless Chicken Breasts
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 tsp. Kosher Salt

Marinara Sauce

  • 4-5 Ripe Tomatoes
  • ½ Yellow Onion
  • 4 cloves Garlic
  • ½ cup Red Wine
  • 1-2 tbsp. Red Wine Vinegar
  • 1 pinch Red Pepper Flakes
  • 5 Sprigs Fresh Oregano
  • 1 pinch Salt
  • 1 pinch Sugar

Topping for Chicken

  • 1 8 oz. ball Fresh Mozzarella

Optional for Serving

  • Shredded Parmesan Cheese
  • Oregano
  • Cooked Polenta
  • Olive Oil

Instructions

1. Prepare Chicken

Preheat oven to 350F.

Pat dry 2 chicken breasts with paper towels. Set aside.

2. Prepare Marinara Sauce

Dice 4-5 tomatoes and ½ yellow onion. Peel and slice 4 garlic cloves thinly. Set vegetables aside.

3. Sear Chicken Breast

Heat a large ovenproof skillet over high heat for 2 minutes. Season chicken on all sides with 2 tsp. salt.

Add 1 Tbsp. olive oil to the hot pan, turn heat to medium-high, and place chicken into the pan, facing away from you to avoid the hot oil splattering on you. Sear 5 minutes on each side or until a golden brown crust has been achieved. Remove the chicken from the pan, and set aside onto a plate. Note that the chicken won’t be cooked through at this point. Don’t clean the pan, we’re going to use the great chicken flavor to make the sauce next.

4. Create Marinara Sauce

Add tomatoes, onions, and garlic to the pan, and saute for 2 minutes, stirring occasionally, or until soft. Add ½ cup red wine, 1-2 Tbsp. red wine vinegar, 1 pinch red pepper flakes, and the leaves of 5 sprigs oregano (if fresh oregano is unavailable, you can substitute it with 2 tsp. dried oregano). Turn heat to medium-low and let simmer for 5 minutes or until thickened.

5. Season Sauce and Coat Chicken

Once sauce has simmered, season with salt and sugar to taste. Return chicken to the pan, and baste with the sauce. Place 8 oz. sliced mozzarella on top of chicken and place the pan into the preheated oven for 5-7 minutes, or until chicken is cooked through (aim for a temperature between 155-165F). Let chicken rest for 5 minutes.

6. Serve & Enjoy

Top chicken with shredded parmesan cheese, fresh oregano, and olive oil. Serve with your favorite side; ours is polenta cooked in chicken broth, and seasoned with butter and parmesan. Enjoy!

Chicken Breast Curry

45 min

total time

15 min

active time

2-4

serving size

Chicken Breast

  • 2 large Boneless, Skinless Chicken Breasts
  • 2 tsp. Kosher Salt
  • ¼ tsp. Ground Black Pepper
  • 2 Tbsp. Extra Virgin Olive Oil

Vegetables

  • 1 Yellow Onion
  • 1-inch piece Ginger
  • 4 cloves Garlic
  • 2 Carrots
  • 1 cup Frozen Peas

Sauce

  • 2 tsp. Curry Powder
  • ¼ tsp. Cayenne Pepper
  • 1 cup Chicken Stock
  • 1 cup Canned Coconut Milk
  • 1 pinch Kosher Salt
  • 1 Lime

Optional for Serving

  • Fresh Cilantro
  • Fresh Mint
  • Green Onions

Instructions

1. Prepare Chicken

Pat dry 2 chicken breasts with paper towels. Season chicken on all sides with 2 tsp. salt and ¼ tsp. black pepper. Set aside.

2. Prepare Vegetables

Peel and dice 1 yellow onion. Peel 1 inch piece ginger with the help of a spoon. Cut the ginger lengthwise into thin planks, then stack the planks and cut into thin slices. Continue cutting crosswise to form small dice. Peel, and smash 4 cloves of garlic with the back of your knife and mince to match the size of the onions. Combine onions, garlic, and ginger in a bowl. Scrub 2 carrots clean and slice into ¼” thick coins, and place in a bowl. Rinse 1 cup frozen peas under running cold water and put into a small bowl.

3. Sear Chicken

Heat a large skillet over high heat for 2 minutes.

Add 1 Tbsp. olive oil to the hot pan, turn heat to medium-high, and place chicken into the pan, facing away from you to avoid the hot oil splattering on you. Sear 5 minutes on each side or until a golden brown crust has been achieved. Remove the chicken from the pan, and set aside onto a plate. Note that the chicken won’t be cooked through at this point. No need to clean up, we’re creating the sauce in the same pan.

4. Create Sauce

Add the onions, garlic, and ginger into the pan, and saute for 2 minutes or until slightly caramelized (browned on the edges). Add 2 tsp. curry powder, and ¼ tsp cayenne pepper, and continue to saute for 1 minute or until translucent. Add 1 cup chicken stock, 1 cup coconut milk, and prepared carrots. Let simmer, uncovered, for 8-10 minutes or until sauce is slightly reduced and carrots are tender.

5. Finish Sauce and Serve

Once the sauce has reduced, season with 1 pinch salt and the juice from 1 lime. Return chicken to pan, baste with sauce, and let simmer, uncovered, 6-7 minutes or until chicken is cooked through (aim for an internal temperature between 155-165F). Add peas, and hand-torn cilantro to the pan. Let chicken rest for 5 minutes.

Serve chicken with your favorite side; ours is freshly cooked basmati rice. Garnish with fresh mint, and green onions. Enjoy!

Chicken Breast Piccata

45 min

total time

15 min

active time

2-4

serving size

Chicken Breast

  • 2 large Boneless, Skinless Chicken Breasts
  • 2 tsp. Kosher Salt
  • ¼ tsp. Ground Black Pepper
  • 1 tbsp. Extra Virgin Olive Oil

Sauce

  • 1 Shallot
  • 7 cloves Garlic
  • 0.5 cup Dry White Wine
  • 1 cup Chicken Stock
  • 1 Lemon
  • ¼ cup Capers, Rained
  • 3 tbsp. Unsalted Butter, room temperature
  • 1 pinch Salt
  • 2 tbsp. Chopped Parsley

Instructions

1. Prepare Chicken

Pat dry 2 chicken breasts with paper towels. Season chicken on all sides with 2 tsp. salt and ¼ tsp. black pepper. Set aside.

2. Prepare Vegetables

Peel and dice 1 shallot. Peel, and whack 7 cloves of garlic with the back of your knife and mince. Set aside in a small bowl.

3. Sear Chicken Breast

Heat a large skillet over high heat for 2 minutes.

Add 1 Tbsp. olive oil to the hot pan, turn heat to medium-high, and place chicken into the pan, facing away from you to avoid the hot oil splattering on you. Sear 5-6 minutes on each side or until a golden brown crust has been achieved, and chicken is cooked through (aim for an internal temperature between 155-165F). Remove the chicken from the pan, and set aside onto a plate. No need to clean up, we’re creating the sauce in the same pan.

4. Create Sauce

Add shallots and garlic to the hot pan, turn heat down to medium, and saute until soft. Add ½ cup white wine, and let reduce, scraping the bottom of the pan, for 1 minute. Add 1 cup chicken stock, and let simmer until reduced to a syrupy consistency.

5. Finish Sauce and Serve

Zest 1 lemon into the sauce, squeeze in the juice of ½ the lemon (squeeze through your hand to catch any seeds that might fall out). Add ¼ cup capers, and turn the heat off. Mix in 3 Tbsp. room temperature butter. Make sure not to boil the sauce after you’ve added the butter, this might break the sauce. Season with 1 pinch salt, and 2 Tbsp. chopped parsley (make sure you add it right before serving, so that it keeps it’s beautiful green color).

Return the chicken to pan, turn heat to medium, and baste the chicken with the sauce until cooked through. Let chicken rest for 5 minutes.

Serve with your favorite side; ours is roasted potatoes and broccolini. Enjoy!

Chicken Breast Stroganoff

45 min

total time

15 min

active time

2-4

serving size

Chicken Breast

  • 2 large Boneless, Skinless Chicken Breasts
  • 2 tsp. Kosher Salt
  • ¼ tsp. Ground Black Pepper
  • 1 tbsp. Extra Virgin Olive Oil

Vegetables

  • 1 Yellow Onion
  • 2 Garlic Cloves
  • 12 Crimini Mushrooms

Sauce

  • 5 sprigs Thyme
  • 1 cup Chicken Stock
  • 1 tbsp. Dijon Mustard
  • ½ tsp. Kosher Salt
  • ½ tsp. Ground Black Pepper
  • ½ cup Sour Cream
  • 3 sprigs Fresh Dill (or Parsley)

Optional for Serving

  • Fresh Dill
  • Ground Black Pepper
  • Extra Virgin Olive Oil

Instructions

1. Prepare Chicken

Pat dry 2 chicken breasts with paper towels. Season chicken on all sides with 2 tsp. salt and ¼ tsp. black pepper. Set aside.

2. Prepare Vegetables

Peel and finely dice 1 yellow onion. Peel, and whack 2 cloves of garlic with the back of your knife and mince finely. Slice 12 crimini mushrooms. Set vegetables aside.

3. Sear Chicken Breast

Heat a large skillet over high heat for 2 minutes.

Add 1 Tbsp. olive oil to the hot pan, turn heat to medium-high, and place chicken into the pan, facing away from you to avoid the hot oil splattering on you. Sear 3 minutes on each side or until a golden brown crust has been achieved. Note that the chicken won’t be cooked through at this point. Remove the chicken from the pan, and set aside onto a plate. No need to clean up, we’re creating the sauce in the same pan.

4. Create Sauce

Add the onions and garlic to the preheated pan, and saute until soft. Add mushrooms to pan (mushrooms soak up a lot of liquid, so be sure to add more oil if the pan seems too dry) and cook until slightly caramelized. Pick the leaves of 5 sprigs of thyme into the sauce. Add 1 cup chicken stock and bring to a boil. Add 1 Tbsp. Dijon mustard, and stir to combine. Season sauce with ½ tsp. salt and ½ tsp. ground black pepper, bring heat down to a medium-low simmer, and stir in ½ cup sour cream.

5. Finish Sauce and Serve

Return the chicken to pan, turn heat to a low simmer, sprinkle with 3 sprigs fresh dill and baste the chicken with the sauce. Simmer for 10 minutes, or until chicken is cooked through (aim for an internal temperature between 155-165F) and sauce has thickened. Let chicken rest for 5 minutes.

Serve with your favorite side; ours is butter noodles. Garnish with fresh dill, ground black pepper, and olive oil if desired.

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