Pan Fried Chicken: 20-Minute Golden, Golden & Restaurant-Quality

Pan fried chicken is the fastest, easiest way to cook tender, juicy poultry with a golden crust. Restaurant-quality results in just 20 minutes using one skillet and basic pantry staples. Whether you’re cooking for your family on a busy weeknight or impressing guests with elegant simplicity, pan fried chicken delivers impressive results every single time.

I’m Matt, a home cook and dad of two, and I’ve perfected the art of pan fried chicken. The secret? High heat, proper pan selection, and one critical technique that creates a stunning golden crust while keeping meat impossibly juicy inside. Let me show you how to cook chicken that rivals expensive restaurant dinners in your own kitchen.

Pan Fried Chicken Recipe: Simple & Restaurant-Quality

Master pan fried chicken with this foolproof skillet recipe. Just prep, sear, and finish you’ll have golden, juicy perfection in 20 minutes.

Ingredients (Serves 4)

Step-by-Step Instructions

Step 1: Prep the Chicken (3 minutes)
Remove chicken breasts from packaging and pat completely dry with paper towels. Moisture prevents golden crust formation. Season both sides generously with salt and pepper. Let sit for 5 minutes before cooking.

Step 2: Heat the Pan (2 minutes)
Heat a large skillet over medium-high heat. Add olive oil and butter. When butter foams and edges brown slightly, the pan is ready. This indicates proper temperature for pan fried chicken with golden crust.

Step 3: Sear the Chicken (6–8 minutes)
Place chicken in the hot pan. Do not move it. Cook undisturbed for 6–8 minutes until deeply golden on the bottom. Moving it too soon disrupts browning and prevents a good crust.

Step 4: Flip & Finish (6–8 minutes)
Flip the chicken and reduce heat to medium. Cook 6–8 minutes, until the thickest part reaches 165°F (74°C). Add the minced garlic and thyme in the last 60–90 seconds so the garlic perfumes the pan without burning.

Step 5: Make Pan Sauce (2 minutes)
Remove pan fried chicken from pan. Add chicken broth and lemon juice. Simmer 2 minutes, scraping up browned bits. Pour over chicken for restaurant-quality sauce.

Why Pan Fried Chicken Is Perfect for Weeknight Dinners

This cooking method offers 3 major advantages over other techniques. First, it’s the fastest way to get dinner on the table, with about 20 minutes of cook time. Second, one skillet means minimal cleanup. Third, the golden crust rivals expensive restaurants.

Speed Without Sacrifice

Pan fried chicken cooks in minutes while delivering restaurant-quality results. High heat creates the perfect crust while keeping interior juicy. This speed makes weeknight elegant dinners achievable without stress.

Golden Crust Perfection

Direct skillet heat creates the Maillard reaction browning that develops complex flavors. You get golden exterior and juicy interior simultaneously. For oven alternatives, check our Baked Chicken Tenders guide.

One-Pan Simplicity

Cook poultry in the same pan you make the sauce. No multiple dishes, no mess. Leftovers reheat beautifully. Explore our complete Easy Chicken Recipes guide for 30+ weeknight inspiration.

Pan Fried Chicken: Temperature & Timing Guide

Getting perfect results depends on pan temperature and chicken thickness. High heat creates the golden crust, but you must monitor carefully to prevent burning.

Temperature & Time Chart

Pro Tip: Always check internal temperature reaches 165°F (74°C) at the thickest part with a meat thermometer. Pan fried chicken can brown beautifully while remaining undercooked inside, so thermometer verification is essential for food safety.

The Pro Secrets for Perfect Pan Fried Chicken

I’ve cooked hundreds of skillets of chicken. Here are the game-changing techniques that guarantee golden crust and juicy meat every single time:

Secret #1 – Pat Completely Dry

Moisture prevents golden crust formation. Remove chicken from packaging and pat completely dry with paper towels. Let sit uncovered for 5 minutes before cooking. This evaporation is crucial for restaurant-quality browning.

Secret #2 – Use the Right Pan

Cast iron or stainless steel conducts heat evenly and develops superior crust. Avoid non-stick pans they don’t achieve proper browning. A 12-inch skillet fits 4 breasts perfectly without crowding.

Secret #3 – Don’t Move the Chicken

Place chicken in hot pan and leave it alone for 6–8 minutes. Moving it disrupts the Maillard reaction and prevents crust development. One flip is all you need for perfect searing.

Secret #4 – Use Butter & Oil Together

Oil alone has a higher smoke point; butter adds flavor but burns easily. Combining them creates the perfect balance rich flavor with heat stability that browns beautifully.

Secret #5 – Make Pan Sauce for Restaurant Touch

After removing cooked chicken, deglaze the pan with broth and lemon. This extracts all the browned bits (fond) and creates restaurant-quality sauce in minutes. This final step elevates simple weeknight cooking.

FAQs About Pan fried chicken

Here are the most common questions about pan frying chicken plus answers to save you time in the kitchen:

The Bottom Line

Pan fried chicken is the fastest, easiest way to cook restaurant-quality poultry in your own kitchen. In just 20 minutes, you get a golden crust with juicy, tender meat all in one skillet with minimal cleanup.

Master this technique and you’ll cook chicken weekly. It’s foolproof, elegant, and impressive enough for entertaining. Serve it with pan sauce, roasted vegetables, or over salads and pasta.

Ready to explore more chicken recipes? Check our complete Easy Chicken Recipes Guide for 30+ dinner ideas. Or try our Chicken Milanese for an Italian variation of skillet cooking perfection.

Recipe Card (PRINT)

Pan Fried Chicken (20-Minute Golden Crust)

Author	Matt – My Dinner Ideas
Servings	4 servings
Prep Time	10 minutes
Cook Time	20 minutes
Cuisine	American
Course	Main Course
Difficulty	Easy

🖨️ Print Recipe

Equipment

• 🍳12-inch cast iron or stainless steel skillet
• 🧻Paper towels (for drying chicken)
• 🔪Cutting board and chef’s knife
• 🥄Wooden spoon (for deglazing)
• 🍴Tongs
• 🌡️Meat thermometer
• 📏Measuring spoons and cups

Ingredients

• 🍗4 boneless, skinless chicken breasts (about 6 oz each)
• 🫒2 tbsp olive oil
• 🧈1 tbsp butter
• 🧄3 cloves garlic, minced
• 🌿2 tbsp fresh thyme, chopped
• 🍋Juice of 1 lemon
• 🧂1 tsp sea salt
• 🧂1/2 tsp black pepper
• 🥣1/2 cup chicken broth

Instructions

1. Pat the chicken breasts completely dry with paper towels. Season both sides with salt and black pepper. Let sit for 5 minutes while you heat the skillet.
2. Heat a large skillet over medium-high heat. Add the olive oil and butter. When the butter foams and the edges start to turn lightly golden, the pan is ready.
3. Place the chicken in the hot pan and do not move it. Cook undisturbed for 6–8 minutes until deeply golden on the bottom. Moving it too soon disrupts browning and prevents a good crust.
4. Flip the chicken and reduce heat to medium. Cook 6–8 minutes, until the thickest part reaches 165°F (74°C). Add the minced garlic and thyme in the last 60–90 seconds so the garlic perfumes the pan without burning.
5. Transfer the chicken to a plate. Add the chicken broth and lemon juice to the skillet. Simmer for 2 minutes, scraping up the browned bits. Spoon the pan sauce over the chicken and serve.

Notes

• For best browning, avoid overcrowding the pan. Cook in batches if needed.
• Use a thermometer—chicken can look done outside before it reaches 165°F inside.
• If your chicken breasts are very thick, pound to even thickness for faster, more even cooking.
• For a richer sauce, swirl in an extra 1 tsp butter at the end of the pan sauce.
• Let the chicken rest 5 minutes for the juiciest slices.

Nutrition Facts (per serving)

Nutrient	Amount
Calories	≈ 360 kcal
Protein	≈ 45 g
Carbohydrates	≈ 3 g
Total Fat	≈ 17 g
Saturated Fat	≈ 5 g
Cholesterol	≈ 125 mg
Sodium	≈ 680 mg
Fiber	≈ 0 g
Sugars	≈ 1 g

*Nutrition values are approximate and will vary based on the specific ingredients used.