Pan Fried Chicken Breast

Chicken Breast vs Thigh – Part 1 – Breasts

Chicken Breast vs Thigh – In a two-part YouTube video/website series, we are comparing the difference between chicken breasts and chicken thighs. Part one of the video is about the chicken breast. Part 2 is about chicken thighs (boneless and bone-in). We show you the easiest and faster ways to cook them. We pan sear the breast, broil the bone-in thigh and grill the boneless thigh.

I will be upfront and say I am partial to the thigh, especially the boneless, skinless chicken thigh. Chicken thighs have more calories, more fat, less protein than chicken breast. However, each is tasty in its own right. We will cover Chicken Thighs in part 2 of our series.

Part 1 – Chicken Breasts

Chicken Breasts and Thighs

Chicken Breasts and Thighs

The great thing about a chicken breast is that it can be cooked in a variety of ways: pan-fried, boiled, broiled, grilled, put in a casserole, poached or baked, among others. It can be used in sandwiches, in salads, in soups, and in many other ways and it goes well with a lot of other ingredients.

When buying chicken breasts, get ones that are on the small side, not these huge chicken breasts that look like they have been lifting weights. You can also buy organic chicken breasts, because the texture and flavor are much better, and they are not quite as big.

Pan Fried Chicken Breast in Cast Iron Pan

Pan-Fried Chicken Breast in Cast Iron Pan

One tip: allow chicken breasts to come to room temperature before cooking. If you don’t, it will cause the breast to cook unevenly and possibly get undercooked and dried out.

Big chicken breasts are almost impossible to cook evenly. By the time the inside is cooked through, the outside is overcooked. The answer to this problem is to pound them a bit to make them flat and even.

How Do I Pound Chicken Breasts?

Lay a piece of parchment paper or plastic wrap down, place the chicken breast on top, and cover with another piece of plastic wrap that overlaps the chicken. Use the flat side of a meat mallet or a rolling pin to firmly pound down and to the side.

Pounding Chicken Breast

Pounding Chicken Breast

The goal is to make the boneless chicken breast more even. Don’t pound it into a pancake. Just make it so the breast is even all the way across, so it cooks quickly and more evenly.

Pan Fried Chicken Breast

Juicy Chicken Breasts

In a two-part YouTube video/website series, we are comparing the difference between chicken breasts and thighs. Part one is about the chicken breast.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Chicken, Main Course
Cuisine: American
Keyword: Chicken Breast
Servings: 4 people
Calories: 195kcal


  • Cast Iron Pan
  • Kitchen Mallet for pounding


  • 2 Skinless Chicken Breasts
  • 1 tbsp Olive oil
  • Salt & Pepper to taste
  • 1 tbsp Seasoning spice, such as Emeril's Essence to taste


  • Gently pound chicken breasts with a kitchen mallet, so it looks even in size
    2 Skinless Chicken Breasts
    Pounding Chicken Breast
  • Heat oil in cast iron (or similar) pan
    1 tbsp Olive oil
  • Salt & pepper both sides of the breasts
    Salt & Pepper to taste
  • Use seasoning spice also on both sides
    1 tbsp Seasoning spice, such as Emeril's Essence
  • Pan-sear the breasts for 4 minutes on one side. Do not touch.
  • Turn the breasts over at the 4-minute mark and sear the other side for an additional 4 minutes. (about 8-9 minutes total)
    Pan Fried Chicken Breast in Cast Iron Pan
  • Use an instant-read thermometer to check that the breasts are at 155 degrees
  • At 155 degrees, remove breasts from pan and let rest for 4-5 minutes. The temperature will continue to increase to 160 degrees.
  • Slice on the bias and serve with a side salad or green vegetable.
    Pan Fried Chicken Breast



Most chicken breast recipes call for cooking the chicken to 160 degrees, which is the desired final temperature,
If you pull the chicken breasts from the pan at 155 degrees, they will continue cooking and the temperature will rise at least another 5 degrees to 160 degrees (“carry-over cooking”).
If you wait to pull the chicken at 160 degrees, the chicken breasts will be slightly overcooked.


Serving: 100g | Calories: 195kcal | Carbohydrates: 8.1g | Protein: 18.6g | Fat: 9.4g | Saturated Fat: 3.3g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4.7g | Cholesterol: 54.2mg | Sodium: 437.5mg | Potassium: 208.2mg | Fiber: 0.3g | Vitamin A: 90IU | Vitamin C: 1.4mg | Calcium: 1.3mg | Iron: 5.5mg
Tried this recipe?Let us know how it was!

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Be sure to watch both parts of our two-part series – Chicken Breast vs Thigh. Part 2 – Chicken Thighs can be found here.

If you like this recipe for Juicy Pan Fried Chicken Breasts, you should try one of our recipes for Chicken Thighs. Like Boiled Chicken Thighs in 15 minutes or try Boneless Chicken Thighs with Jerk sauce

You can submit your own special recipe to us. We would love to recreate it and give you the credit. And make a YouTube Video. Just go to this link “Recipe & YouTube Suggestions”. And at the top of our home page. Click this link for an example of a Recipe Submission from a Subscriber.

And we are always looking to collaborate with other bloggers.  If interested in a conversation about some sort of collaboration, please contact me.

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7 thoughts on “Chicken Breast vs Thigh – Part 1 – Breasts”

  1. 5 stars
    I prefer chicken thighs over breast because of the moistness of the thighs. But lately, chicken thighs are so huge they look like they were raised at a nuclear power plant.

  2. Bernadette, I agree, which is why my first comment about boneless thighs is to cut them in half. Still a decent size for a portion and you get twice as many!

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