Tender Pan-Fried Chicken Breasts Recipe - Allrecipes.com
Tender Pan-Fried Chicken Breasts Recipe
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Tender Pan-Fried Chicken Breasts
They go from stovetop to oven, and come out super moist and tender. See more
  • READY IN 55 mins

Tender Pan-Fried Chicken Breasts

Recipe by  

"First pan-fried, then baked, this will be the most tender, moist chicken you will ever try."

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Ingredients Edit and Save

Original recipe makes 8 chicken breasts Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    55 mins


  1. Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.
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  • Editor's Note
  • The nutrition data for this recipe includes information for the full amount of the breading ingredients. The actual amount consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2008

This is an excellent recipe for juicy, crispy chicken breast. I always read other reviews before trying any recipe and took the advise of another to put the chicken on a slotted baking pan to keep it from getting soggy. I didn't have any tarragon or ginger, but the crust was very well seasoned even without it. The mustard gave it a nice bite. However I did cut back on the pepper as suggested. I did find that the recommended amount of oil was not sufficient though. The flour soaked up a lot more than what was called for. You won't be sorry that you made this one.

Most Helpful Critical Review
Oct 16, 2010

Ummmm, I'm really sorry, we just didn't like these at all. The ginger was overpowering from start to finish. It's all you smell, it'a all you taste. I love ginger but not in this recipe. They were edible but I won't be making them again. Sorry:(

Feb 22, 2010

This is a great recipe - brought back memories of My Auntie Grace & Great Auntie Vera's awesome chicken.This is also good when chilled ,then sliced on diagonally, added to salads, served on a bed of rice- or steamed spinach, its very versatile. I have some tips that work well: *lower the salt/pepper amount *add 1- 1+1/2 tablespoon of garlic powder(best brand is Pride of Szegeo) I buy mine at The Butchers Shop or try a Deli. *set up EVERYTHING needed before hand and use tongs only to move chicken breasts, always grabbing at the same spot so the coating doesn't get messed up, if you have two tongs then even better-one for the egg mix & one for the flour mix +the flour tong is used to also cook/remove meat from deep skillet & best pan to use is cast iron *used 1/2 - 3/4 cup of solid crisco * this also is great on scallopini-style meats of chicken, turkey, or pork -kind of like a thin schnitzel. * the resting periods are crucial to success as is using a rack- I used my huge cookie sheet & put my large cake cooling rack on top, than laid down the meat.

Feb 20, 2008

I made this last night and I thought it was just okay-I did not like the fact that it became soggy on the bottom side after baking. However, my husband and mother in law really liked it! I did cut down on the salt and pepper-actually cut both in half. Next time I may try to bake the chicken breasts on some sort of rack-maybe they would not get soggy that way. I liked the idea of baking due to the fact that most often chicken breasts dry out when you fry them-and I don't like dark meat! I will try again with a few adjustments! Pretty good recipe.

Feb 09, 2008

The chicken breasts were crispy and moist. Although there are a lot of herbs in the breading, they really add to the flavor. However, way too much pepper and salt. I'd recommend using only a teaspoon pepper and no more than 1 tablespoon salt.

Jul 11, 2008

My husband does not like chicken breasts, because they are too dry after cooking, so I usually buy only dark meat chicken. However, I had some boneless skinless breasts I bought on sale and decided to use them for this recipe. I used less of each spice than called for but, otherwise, followed the recipe exactly. They were so juicy, and the flavor so delicious, that I will definitely make them again.

Feb 29, 2008

Made this a few days ago and my husband and I love it. I didn't have thyme or tarragon, but the breading mixture still tasted great!

Feb 08, 2008

This chicken was very moist on the inside and crispy on the outside. My husband and teenage kids like it. The combination of spices in the coating was a little too complex. I would probably simplify the spices next time I make this. Overall it was tasty and not too difficult. Thanks!


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  • Calories
  • 453 kcal
  • 23%
  • Carbohydrates
  • 27 g
  • 9%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 19.4 g
  • 30%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 40.5 g
  • 81%
  • Sodium
  • 1843 mg
  • 74%

* Percent Daily Values are based on a 2,000 calorie diet.

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