Tender Pan-Fried Chicken Breasts

Tender Pan-Fried Chicken Breasts

Alesia 3

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

Ingredients 55 m {{adjustedServings}} servings 453 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 40.5 g
  • 81%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 1843 mg
  • 74%

Based on a 2,000 calorie diet

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  • Prep

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  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.
Tips & Tricks
Tender Italian Baked Chicken

This flavorful, moist baked chicken dish is ready in just 30 minutes.

How to Make Roasted Chicken Breasts

A crunchy chop salad gives roasted chicken contrasts of taste, color, & texture.


  • 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.
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Reviews 153

  1. 198 Ratings

Olivers Grammy

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.


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.


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.