Skillet chicken breast


The secret to tender, moist chicken breasts is a coat of seasoned flour to seal the exterior and keep the juices inside.


4 chicken (boneless, skinless chicken breasts, inner fillets removed, about 4-5 oz each)
2 T flour (all purpose)
1⁄4 t salt
1 pn pepper (black or white, finely ground)


  1. Mix flour and seasoning. Coat breasts with seasoned flour.
  2. Heat oil in a large skillet over a moderate heat.
  3. Add chicken breasts and cook 2-3 minutes. Turn and cook a further 2-3 minutes, or until thoroughly cooked inside and golden brown outside - juices should run clear.
  4. Remove from skillet and keep warm.
  5. Spoon sauce over cooked chicken, garnish if desired, and serve.


Remove the chicken inner fillets, or chicken tenders, so breasts will cook evenly. You can freeze and save them for a stir-fry, a home made curry, or just make your own breaded chicken tenders. To remove the inner fillets, place breasts smooth side down and carefully pull them off.

For speed, mix flour, salt and pepper in a clean plastic bag, add breasts, keep closed with your hand and gently shake. The result will be perfectly even flour coated chicken breasts.

For a non-stick skillet, half the oil will do, or just use cooking spray.

4 servings
Preparation time
Cooking time
Total time
25 minutes

skillet chicken with sauce