Be sure to try my Baked Chicken Thighs recipe next!
EASY Pan Fried Chicken
This super simple Pan Fried Chicken is the best way to get dinner fast without sacrificing flavor! After being seared to golden perfection, the chicken is basted with an easy and flavorful pan sauce which incorporates delicious gourmet flavor in a flash! You only need a handful of ingredients for this recipe, some of which include white wine for deglazing the skillet, (see pro tips for substitution options if needed), crushed garlic cloves, chicken broth, thyme, butter, and fresh lemon wedges (if desired)! Serve this with mashed potatoes and roasted broccoli or green beans for an easy meal that your family will love!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Slice the chicken in half lengthwise to create 2 thinner slices. Pat dry, season each side, and sear in olive oil. Set aside. Deglaze the skillet with white wine.
Add the chicken broth, seasonings, garlic, and thyme. Simmer and reduce by half. Reduce heat to medium low and add the butter, followed by the chicken. Use a spoon to baste the chicken with the pan sauce for 1-2 minutes. Remove from heat and serve with fresh lemon wedges if desired. Serve with mashed potatoes and your roasted vegetable of choice!
Storage
Store in an airtight container and refrigerate for up to 3 days. Leftovers can also be frozen, but there isn’t quite as much sauce to accompany the chicken in this recipe as you’d normally find in my recipes.
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12-inch cast iron skillet– Similar to the one I used for this recipe. Kitchen Tongs– makes it easy to handle the chicken when searing. MyFavorite Chef Knife Meat Tenderizer
