Category: 4. Pan Fried Chicken

Ingredients 

• 1/2 tablespoon extra virgin olive oil,, (you can also just use the oil from the sun-dried tomatoes jar)
• 3 cloves garlic,, minced
• 5 cups fresh baby spinach
• 1/2 cup sun-dried tomatoes in oil,, roughly chopped
• 1 teaspoon Italian Seasoning
• 4 ounces whipped cream cheese

FOR THE CHICKEN

• 4 (4-ounces each) boneless, skinless chicken breasts
• salt and fresh ground pepper,, to taste
• chopped fresh parsley,, for garnish

Instructions 

• Preheat oven to 375˚F.
• Lightly grease a 9 x 13 baking dish with cooking spray. *see notes
• Heat olive oil in a skillet over medium-high heat.
• Add garlic and cook for 20 seconds.
• Stir in spinach and sun-dried tomatoes; cook for 2 minutes, or until wilted. Stir frequently.
• Season with Italian Seasoning and add in the cream cheese; cook for 1 minute, stirring until cheese is melted and mixture is smooth and creamy. Remove from heat and set aside for 2 minutes.
• Cut 5 to 6 slits/pockets on top of each chicken breast and season with salt and pepper. DO NOT cut through – cut about 3/4 of the way down and keep the base of the chicken breasts intact.
• Place chicken breasts in the baking dish and fill each pocket of the chicken breasts with the spinach mixture.
• Bake for 20 to 25 minutes, or until chicken is cooked through. Use a meat thermometer to check for doneness – chicken is cooked at 165˚F. Cooking time depends on the thickness of the chicken breasts. 
• Remove from oven and let stand 5 minutes.
• Garnish with fresh parsley and serve.

Ingredients 

• 3 tablespoons vegetable oil or canola oil,, divided
• 4 (1 pound total) boneless, skinless chicken breasts
• cooking spray
• salt and fresh ground pepper,, to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon smoked or sweet paprika
• 2 tablespoons unsalted butter,, divided

Instructions 

• Heat 1-1/2 tablespoons vegetable oil over medium-high heat in a large skillet; use a 10-inch or 12-inch skillet.
• Pat dry the chicken breasts with paper towels.
• Drizzle just a bit of oil over each chicken breast, or spray with cooking oil, and rub it all over.
• In a small mixing bowl combine salt, pepper, garlic powder, onion powder, basil, and paprika.
• Season both sides of each chicken breast with the prepared seasoning; rub it all around.
• Add 2 chicken breasts to the hot skillet.
• Cook chicken breasts for 5 to 7 minutes without moving them around.
• Flip both chicken breasts over, add 1 tablespoon of butter to the skillet; swirl butter around and continue to cook the chicken for 7 more minutes, or until internal temperature reaches 165F. Cooking time will always depend on the thickness of the chicken breasts.
• Remove chicken breasts from skillet; set aside and keep covered.
• Repeat the same method with the remaining 2 chicken breasts.
• When finished, transfer chicken to a cutting board; let rest for 5 minutes, then slice and serve.

ingredients

• ¹⁄₂cup buttermilk
• ²⁄₃cup yellow cornmeal
• 1tablespoon chili powder
• ¹⁄₂teaspoon salt
• 4boneless skinless chicken breast halves, pounded to 1/2- to 1/3-inch thickness
• 2tablespoons vegetable oil
• 1cup salsa

directions

• Pour buttermilk into shallow dish. Combine cornmeal, chili powder, and salt in separate shallow dish. Place chicken in buttermilk and turn to coat. Place chicken in cornmeal mixture and turn to coat.
• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2 chicken breasts; sauté until cooked through, about 3 minutes per side. Transfer chicken to plate; tent with foil. Repeat with remaining oil and chicken.
• Serve with Salsa Verde (or your favorite salsa) spooned on top of the chicken.

Ingredients

• 1/2 cup Gold Medal™ All Purpose Flour
• 1 tablespoon paprika
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 3- to 3 1/2-lb cut-up whole chicken
• Vegetable oil

Instructions

• Step 1In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
• Step 2In 12-inch nonstick skillet, heat about 2 cups oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
• Step 3Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Ingredients

• 1 tablespoon olive oil
• 3 lbs chicken thighs, bone-in, skin-on
• Salt and pepper
• Italian seasoning, (divided)
• 2 tablespoon butter
• 1 medium onion, diced
• 3 garlic cloves, chopped
• 3-4 thyme sprigs (leaves only)
• 1 tablespoon flour, for thickening the sauce
• ½ cup white wine
• 1 cup chicken stock
• ½ cup heavy cream
• Salt and pepper to taste

Instructions

• Preheat oven to 400 F.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper and Italian seasoning.Cook chicken thighs on medium-high skin side down first to brown it for 4-5 minutes. Flip and cook on the next side for about 4 minutes, for a total of 8-10 minutes. Remove chicken from the skillet.
• Add 2 tablespoon butter, onion and sauté until the onion is browned, 3-4 minutes. Add chopped garlic, thyme and 1 teaspoon Italian seasoning and cook for another minute.Next add 1 tablespoon flour and cook it in the oil of the pan for only a minute, until it’s no longer white. Add the wine slowly to the hot pan, increasing heat from medium-high to high and cook for a few minutes.Now add chicken stock and heavy cream. Stir to combine and let everything cook until it reduces slightly, about 5 minutes. Make sure to taste the sauce and add salt and pepper, to taste.
• Return chicken thighs back into the pan with sauce. Put in the oven uncovered and cook at 400 for 35 minutes. Once time is up, take the pan out of the oven, check if chicken thighs are done. Sprinkle with fresh thyme and serve with roasted vegetables, mashed potatoes or rice.

 Ingredients

• 4 chicken breasts, (thin, boneless and skinless)
• ½ cup flour
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons Italian seasoning
• 2 tablespoons olive oil

Instructions

• Paper towel dry your thin chicken breasts (if you bought thick ones, make sure to butterfly each one). In a large bowl, combine flour, salt,  black pepper, garlic powder, onion powder and Italian Seasoning. Stir well to blend. 
• Using a fork or tongs, coat the chicken breasts in the flour mixture and set aside.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. 
• Remove chicken from pan and serve warm with pasta or vegetables.

Ingredients

• 1 lb chicken breast
• Salt pepper, and garlic powder
• 1 cup of flour
• 2 TBSP of butter
• 2 TBSP of olive oil
• 2 TBSP of minced garlic
• 2 TBSP of flour
• 1 cup of chicken broth
• 1 cup of heavy whipping cream
• 1/2 tsp each of salt and pepper
• 1 tsp each of garlic powder smoked paprika, and onion powder

Instructions

• Butterfly cut chicken breasts and season both sides of chicken with some salt, pepper, and garlic powder.
• In a container combine 1 cup of flour with a little bit more salt, pepper, and garlic powder
• Dredge chicken breast in flour/seasoning mixture.
• Heat a skillet over medium heat and melt butter and olive oil.
• Fry chicken in the skillet until both sides are golden brown and chicken reaches an internal temp of at least 165 degrees.
• Remove the chicken from the skillet once cooked.
• In the hot skillet combine minced garlic and flour.
• Stir until that thickens, add chicken broth and heavy cream stirring continuously.
• Add 1/2 tsp each of salt and pepper.
• Add 1 tsp each of smoked paprika, garlic powder, and onion powder stirring constantly until smooth.
• Pour over chicken and serve.

Ingredients

• 4 Bone-in, skin-on chicken breasts
• 2 Tbsp olive oil
• 1 Tbsp sesame oil
• 1/4 cup low sodium soy sauce
• 1/4 cup honey
• 1 Tbsp Worcestershire sauce
• 2 Tbsp lemon juice (or lime juice)
• 6 cloves garlic (minced or pressed)
• 1 inch ginger root (peeled, minced or grated)
• 1/2 tsp black pepper (freshly ground if possible)
• kosher salt (to taste)
• Fresh parsley for garnish (or fresh coriander)

Instructions

• Mix all of the ingredients (except the chicken breasts and fresh parsley) together in a large bowl or a Ziploc bag. Add the chicken and rub the marinade all over to ensure proper coverage. Get some of the marinade under skin as well. Marinate in a fridge overnight or up to 24 hours. I typically start the night before and get about 20-24 hours of marination. If pressed for time, go for at least 30 minutes to 2 hours. The chicken won’t have the same tenderness but will still taste amazing.
• Pan-sear the chicken skin side down for about 3-4 minutes or until the skin is dark golden brown.
• Transfer the chicken into a 6-quart slow cooker, positioning the chicken breasts skin side up. Pour the marinade all over the chicken.
• Cook on Low for 2 hours. Switch the slow cooker to Warm to keep the chicken warm until ready to serve.

Ingredients  

• 1 ½ pounds boneless, skinless chicken breasts about 3 medium breasts
• 1 teaspoon kosher salt divided
• ½ teaspoon black pepper divided
• ½ cup white whole wheat flour or all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon cayenne optional
• 2 tablespoons canola oil
• 1 lemon cut into wedges
• Chopped fresh herbs optional for serving

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Instructions 

• Remove chicken breasts from the refrigerator and let sit at room temperature for 15 minutes. Place on a cutting board, cover with a large sheet of plastic wrap (optional to keep things tidier) and gently pound into an even thickness (about 1/2 inch).
• With a paper towel, pat dry, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Set aside.
• In a wide, shallow dish such as a pie plate, stir together the flour, paprika, parsley, garlic powder, onion powder, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Working one at a time, dredge each chicken breast in the flour mixture, shaking off any excess. Transfer to a clean plate.
• Heat the oil in a large, sturdy skillet (such as cast iron or stainless steel) over medium-high heat. Once it is hot and shining, add the chicken, presentation (smooth) side down.
• Cook 4 minutes on the first side without disturbing the chicken, until it is deeply golden and releases easily from the pan. Flip and cook an additional 3 to 5 minutes on the other side, until the chicken reaches 155 degrees on an instant read thermometer (chicken is considered cooked at 165 degrees F, but will continue cooking as it rests).
• Transfer the cooked chicken to a plate or cutting board. Cover and let rest for 10 minutes. Enjoy warm with a squeeze of lemon juice and sprinkle of herbs.

Ingredients

• 2 cups flour
• 2 tablespoons salt
• 2 tablespoons ground black pepper
• 1 tablespoon dried tarragon
• 1 tablespoon ground ginger
• 1 tablespoon dry mustard powder
• 1 tablespoon dried thyme leaves
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 egg
• ¼ cup milk
• 8 (6 ounce) skinless, boneless chicken breast halves
• ½ cup vegetable oil

Directions

1. Line 2 baking trays with aluminum foil; set aside.
2. Stir together flour, salt, pepper, tarragon, ginger, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well-blended. Beat together egg and milk in a separate bowl until smooth.Dotdash Meredith Food Studios
3. Dredge chicken breasts in flour mixture, shake off excess, then dip in egg, and again in flour. Place coated chicken breasts on one of the prepared baking trays; set aside to rest for 10 minutes.Dotdash Meredith Food Studios
4. Preheat the oven to 350 degrees F (175 degrees C).
5. Dredge chicken breasts in flour once more; shake off excess.Dotdash Meredith Food Studios
6. Heat vegetable oil in a skillet over medium-high heat. Cook chicken breasts in hot oil until golden brown, 2 to 3 minutes per side. Place fried chicken breasts on the second prepared baking tray.Dotdash Meredith Food Studios
7. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Dotdash Meredith Food Studios
8. Serve hot and enjoy!