Rating: 4.5 stars
404 Ratings
  • 5 star values: 265
  • 4 star values: 103
  • 3 star values: 23
  • 2 star values: 10
  • 1 star values: 3

This pan-fried chicken is the most succulent, moist chicken you will ever try. It's pan-seared on the stove, then baked until tender.

Recipe Summary

20 mins
25 mins
10 mins
55 mins
8 chicken breasts


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Stir together flour, salt, pepper, tarragon, ginger, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well-blended. Beat together egg and milk in a separate bowl until smooth.

  • Dredge chicken breasts in flour mixture, shake off excess, then dip in egg, and again in flour. Set aside to rest for 10 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Heat vegetable oil in a skillet over medium-high heat. Dredge chicken breasts in flour once more; shake off excess.

  • Cook chicken breasts in hot oil until golden brown, 2 to 3 minutes per side. Place onto a baking sheet.

  • Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

Nutrition Facts

453 calories; protein 40.5g; carbohydrates 27g; fat 19.4g; cholesterol 120.9mg; sodium 1842.9mg. Full Nutrition