Tender Pan-Fried Chicken Breasts

This pan-fried chicken is coated in spices, pan-seared until golden brown, then baked until moist and tender for a delicious family weeknight dinner.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 453 Calories

Ingredients

• 1 egg
• 1 tablespoon ground ginger
• 1 teaspoon garlic powder
• 2 tablespoons salt
• 1 teaspoon dried oregano
• 2 tablespoons ground black pepper
• 1 tablespoon dried tarragon
• 1 tablespoon dried thyme leaves
• 2 cups flour
• 8 (6 ounce) skinless, boneless chicken breast halves
• 1 tablespoon dry mustard powder
• 0.25 cup milk
• 0.5 cup vegetable oil

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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).

Step 4

Line 2 baking trays with aluminum foil; set aside.

Step 5

Dredge chicken breasts in flour mixture, shake off excess, then dip in egg, and again in flour. Place coated chicken breasts on one of the prepared baking trays; set aside to rest for 10 minutes.

Step 6

Dredge chicken breasts in flour once more; shake off excess.

Step 7

Heat vegetable oil in a skillet over medium-high heat. Cook chicken breasts in hot oil until golden brown, 2 to 3 minutes per side. Place fried chicken breasts on the second prepared baking tray.

Step 8

Serve hot and enjoy!