Pan Fried Chicken Breast

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tsp 1 teaspoon kosher salt (divided)
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  0.5 tsp ½ teaspoon ground black pepper (divided)
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  0.5 cup Flour, All-Purpose, White
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  1 tbsp Paprika, Ground
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  1 tsp 1 teaspoon dried parsley
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  1 tsp Garlic powder
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  1 tsp Onion powder
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  0.3 tsp Cayenne Pepper, Ground
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  2 tbsp Vegetable oil
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  1 Lemon(108g)
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  Chopped fresh herbs (optional for serving)

Instructions

1. 1Remove the chicken breasts from the refrigerator and let sit at room temperature for 15 minutes. Place on a cutting board, cover with plastic wrap, and gently pound to an even thickness of about ½ inch.
2. 2Pat the chicken dry with paper towels and season both sides with half the salt and half the black pepper. Set aside.
3. 3In a shallow dish, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, and the remaining salt and black pepper.
4. 4Working one breast at a time, dredge in the flour mixture, shake off excess, and transfer to a clean plate.
5. 5Heat the vegetable oil in a large skillet over medium-high heat for about 2 minutes until hot and shining. Add the chicken presentation side down and cook 4–5 minutes without moving until deeply golden brown and the chicken releases easily from the pan.
6. 6Flip the chicken and cook 3–5 minutes over medium-high heat until the internal temperature reaches 165°F on an instant-read thermometer.
7. 7Transfer the cooked chicken to a cutting board and let rest 10 minutes, then divide evenly into 4 airtight containers while still warm.
8. 8Squeeze fresh lemon juice over each portion before serving, and top with chopped fresh herbs if desired.