Pan Fried Chicken


chicken with pine nut sauce-2

Pan Fried Chicken

Sometimes you need a piece of simple chicken to complete a meal. Here’s the instructions for how to cook your chicken when you already have an accompaniment in mind. You might also like to consider this quick pulled chicken.

Enough for: 2
takes: 15 minutes

4 chicken thigh or 2 breast fillets

1. Preheat a large frying pan or skillet on a medium high heat.

2. Rub chicken with a little oil. Season with salt.

3. Pop chicken into the pan and cook for 4-5 minutes on the first side. Really thick chicken breasts may need even longer.

4. Turn chicken when well browned and cook on the second side for another 4-5 minutes or until cooked through.

5. Divide chicken between 2 plates.


short on time – place chicken between 2 sheets of baking paper or foil. Bash using your fish or a heavy saucepan until flattened and about 1/2in thick before cooking. Reduce cooking time to 2-3 minutes each side.

different meat – also good with pork chops, fish fillets. Lamb fillet or back straps will also be great. Adjust cooking time as needed.

vegetarian – replace fish with mushrooms or sliced halloumi – just cook until golden on both sides.

vegan – replace fish with eggplant ‘steaks’. Slice 1 large eggplant crosswise and cook in oil until well browned on both sides and super tender. Will take about 5 minutes a side.

carb lovers / more substantial – serve with potatoes.

Waste Avoidance Strategy

chicken thigh and breast fillets – freeze.

Prepare Ahead

You can but I think chicken is best when hot from the pan. Leftovers will keep in the fridge for up to a week and can be frozen.

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{ 2 comments… read them below or add one }

Dawn Cole February 18, 2017

Question. Are you using boneless, skinless chicken? or Bone in skin on chicken?


jules February 19, 2017

Boneless Dawn… and either skinless or skin on – that won’t impact the cooking time 🙂


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