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Tender Pan-Fried Chicken Breasts

Alesia

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

55 m servings 453 cals
Original recipe yields 8 servings (8 chicken breasts)

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Directions

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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.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 453 calories; 19.4 g fat; 27 g carbohydrates; 40.5 g protein; 121 mg cholesterol; 1843 mg sodium. Full nutrition

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Reviews

Read all reviews 256
  1. 335 Ratings

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Most helpful positive review

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 ke...

Most helpful critical review

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 we...

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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 ke...

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 ...

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 c...

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 ...

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 dec...

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!

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 we...

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 s...

To prevent soggy bottom chicken breasts place a cooling rack (I used my toaster oven rack) over the baking sheet (I also lined the backing sheet with tin foil for easy cleanup). This prevents t...