Crispy Pan-fried Chicken Recipe Doesn't Require a Messy Dredging Station (3 Ingredients, 15 Minutes) by Donna John
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One hand for dry and one hand for wet. Yes, I know the rules chefs share about using a dredging station when cooking. But I still end up with messing hands and food all over the counter, which does not make for easy cleanup. This crispy pan-fried chicken recipe doesn't require a messy dredging station. This shortcut recipe results in a juicy, crispy chicken breast that's on the table in about 15 minutes. Plus, no eggs to whisk! A winner winner no-fuss chicken dinner!
To make this budget-friendly chicken breast recipe you only need three simple ingredients and your salt and pepper shakers. Here is your short shopping list for this quick and easy chicken dinner: boneless/skinless chicken breasts (read about the health benefits of protein), panko breadcrumbs (regular or gluten-free) and olive oil. The chicken breasts cook up in about 10 minutes and are so moist, crunchy and delicious.
Variations: You could add some grated Parmesan cheese or dried Italian along with the breadcrumbs and olive oil. Chicken thighs could be substituted for the chicken breast, but that will affect cooking time.
Serve the thin chicken cutlets as a high-protein dinner with your favorite side dishes. I served mine with cheesy mashed cauliflower and a salad.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 6 to 10 minutes
Total Time: 15 minutes
Servings: 2
Ingredients
- 1 boneless/skinless chicken breast, cut in half lengthwise and pounded out (or left whole and pounded out)
- 3 tablespoons panko breadcrumbs or gluten-free panko
- 3 tablespoons olive oil (divided)
Here's how to make it:
- Put the chicken breast(s) onto a plate. Drizzle with 1/2 tablespoon of olive oil and season with salt and black pepper, to taste. Press half of the panko onto the top of the chicken breast. Flip the chicken over and repeat on the other side. (I left my chicken breast whole and cut it in half when serving.)
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Slide the chicken breast into the pan. Cook until golden brown and crispy on the bottom.
- Flip the chicken over and continue to cook until chicken is cooked through. (Slide a spatula underneath the chicken and flip carefully to avoid tearing off the crispy crust.) Chicken is cooked through at 165 degrees F internal temperature on a food thermometer.
- Serve. Drizzle with more olive oil and garnish with fresh basil, if desired. Store any leftover chicken in an airtight container in the fridge. This recipe can easily be doubled.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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