Lighter Pan-fried Italian Chicken Recipe: This Flavorful Chicken Breast Recipe Cooks in 5 Minutes by Donna John
After making my crunchy Italian thin-cut chicken breasts more times than I care to admit, I decided a change was needed. Maybe try them without the panko? A few less calories, a few less carbs. Delicious!
While you don't get the crunch from the panko, the seasonings shine in this easy chicken recipe. Serve with your favorite vegetable like lemony turmeric broccoli, cheesy baked asparagus, lemon garlic brussels sprouts or air fryer carrots. (I served mine with turmeric broccoli, leftover potato salad on a bed of sautéed onions.)
Cuisine: American / Italian
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: varies
Ingredients
- thin-cut chicken breast (I used four thin-cut chicken breasts)
- dried Italian seasoning
- garlic powder
- parsley flakes
- olive oil (I used about 1 tablespoon to start, then drizzled in more when needed)
Here's how to make it:
- Season one side of the chicken with salt and pepper. Liberally season the chicken with the dried Italian seasoning, garlic powder and parsley flakes. Drizzle with olive oil. Flip the chicken over and repeat.
- Heat some olive oil in a skillet. Cook the chicken for about 3 to 4 minutes on the first side or until very golden brown. Flip the chicken over and cook about 1 more minute or until cooked.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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