Pan Fried Chicken

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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.

Variations

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?

Reply

jules February 19, 2017

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

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