Easy Chicken Panfries – Recipe

Easy Chicken Panfries - Recipe

With just a few ingredients and less than 20 minutes, you can have great-tasting chicken on the table — it’s that easy and that quick.

  • Start with 4 boneless skinless chicken breasts.
  • Flatten to ¼-inch (1cm) thickness between plastic wrap or waxed paper.
  • Use a 12-inch (30cm) nonstick skillet and follow directions below using medium heat; chicken is done when juice of chicken is clear when center of thickest part is cut (at least 165°F). (73°C)

Easy Chicken Panfries

    1. Buffalo Chicken: Heat 1 tablespoon vegetable oil in skillet. Add chicken; brown both sides. Pour ½ cup buffalo-chicken-wing–flavored hot sauce evenly over chicken; turn to coat. Cook about 8 minutes, turning once. During last 2 to 3 minutes of cooking; sprinkle each breast with about 2 teaspoons crumbled blue cheese; cover skillet to melt cheese.

 

    1. Caesar-Feta Chicken: Heat ¼ cup vinaigrette-style Caesar dressing in skillet. Add chicken; cook about 10 minutes, turning once. During last 2 to 3 minutes of cooking, sprinkle chicken with 1 cup cut-up seeded tomato and ½ cup crumbled feta cheese; cover skillet to soften cheese.

 

    1. Fresh Herb Chicken: Heat 1 tablespoon butter in skillet. Add chicken; brown both sides. Add ¼ cup dry white wine or chicken broth, 1 tablespoon each chopped fresh basil, chives and dill and ¼ teaspoon garlic salt. Cook about 8 minutes, turning once.

 

    1. Italian Chicken and Peppers: Heat ¼ cup vinaigrette-style Italian dressing in skillet. Add chicken; cook about 10 minutes, turning once. During last 5 minutes of cooking, add 2 small bell peppers (any color), cut into strips, stirring once or twice.

 

    1.  Pecan-Maple Chicken: Melt 2 tablespoons butter with ½ teaspoon salt in skillet. Add chicken; brown both sides. Add 2 tablespoons pure maple syrup and ½ cup pecan halves. Cook about 8 minutes, turning chicken once and pecans twice.

 

  1. Ranch Chicken: Heat 2 tablespoons vegetable oil in skillet. Brush chicken with ¼ cup ranch dressing; coat evenly with ⅓ cup Italian style panko crispy bread crumbs. Cook about 10 minutes, turning once.
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