Pan-Fried Marinated Chicken Breast: A Flavorful Delight

Are you searching for a quick and delicious chicken recipe that will leave your taste buds wanting more? Look no further than this pan-fried marinated chicken breast recipe. Whether you’re cooking for a special occasion or just looking to satisfy your cravings, this recipe is perfect. With a simple marinade and a few minutes of pan-searing, you’ll have a juicy and flavorful chicken breast that will impress even the fussiest eaters.

Pan-Fried Marinated Chicken Breast

Marinating chicken breast is the secret to making these tender cuts flavorful and ensuring they remain juicy. The beauty of this recipe lies in its simplicity. By using common pantry ingredients, you can create a crowd-pleasing dish that is perfect for meal prepping. And don’t limit yourself to just chicken breasts – this marinade works well for other cuts of chicken, lamb chops, or turkey breasts.

Recipe Ingredients

  • Boneless skinless chicken breasts weighing between 6 and 8 oz/ 180 – 225 g
  • Vinegar: Either white wine or red wine vinegar. Balsamic vinegar (red or white) also works great. Actually, any kind of vinegar you have is fine.
  • Oil: Olive oil for marinating the meat and canola or vegetable oil for pan-frying it.
  • Dried herbs: Oregano, thyme, parsley. You can replace some of these herbs with dried rosemary, marjoram, or basil.
  • Garlic: Two medium to large cloves.
  • Red pepper flakes to taste. You can substitute with chili powder or a little cayenne pepper (also to taste).
  • Fine sea salt or Kosher salt and ground black pepper.
Further reading:  Make Tender Frozen Chicken in the Crock-Pot

How to Pan-Fry Marinated Chicken Breasts

What Container to Use for Marinating?

Choosing the right container for marinating is essential to ensure that the flavors are infused evenly. While a ziplock bag works well for ensuring all parts of the chicken are immersed in the marinade, it is not environmentally friendly. Instead, opt for a glass container with a lid, a large bowl, or a non-metallic baking dish. Make sure the chicken pieces fit in a single layer, and the marinade covers them.

Step-by-Step Instructions

  1. Pound the chicken using a meat mallet to an even thickness, about 1 -1 ½ inches/ 2 ½ – 3 ½ cm thick.
  2. Marinate the chicken in a ziplock bag, glass, ceramic, or plastic container, ensuring the pieces are covered with the marinade. Refrigerate for at least 2 hours and up to 12 hours.
  3. Heat a bit of oil in a large pan and lift the chicken pieces from the marinade, shaking off the excess. Place them in the hot skillet.
  4. Cook the chicken for 5 minutes on medium heat without moving. Flip and cook for another 5 minutes. If the chicken starts to brown too quickly, lower the heat.
  5. Flip again and continue cooking until the internal temperature reaches 165°F/ 74°C.
  6. Rest the pan-seared chicken breast loosely covered with aluminum foil for a few minutes before serving.

Pan-Fried Chicken Breast

Expert Tips

  • Tenderizing the chicken breast is optional but recommended for even cooking and to prevent dry edges.
  • Allow the chicken to marinate for at least 2 hours, up to 12 hours, to infuse maximum flavor.
  • Use a good quality large skillet or pan for best results, and ensure the pan and oil are hot but not smoking.
  • Pan-fry the chicken breasts for 5 minutes on medium heat without moving. If they don’t release easily from the pan, cook them for another minute or so.
Further reading:  Do Goats Eat Chickens? A Surprising Discovery!

FAQs

How to Serve?

Serve the pan-fried marinated chicken breast immediately or cooled in a salad or a sandwich. Pair it with potatoes, rice, pasta, or a variety of vegetables. You can also slice it and use it as a topping for salads or bowls. The leftovers can be used to make tacos, burritos, wraps, or enchiladas.

Ready to elevate your chicken cooking game? Try this pan-fried marinated chicken breast recipe from Rowdy Hog Smokin BBQ and experience the explosion of flavors in every bite. Happy cooking!