Best 6 Panfired Chicken Breasts With Oregano Garlic Butter Recipes

GARLIC CHICKEN EASY PAN FRIED

Steps:

• 1. Melt Butter in large Skillet over Med High Heat.
• 2. ADD CHICKEN: Sprinkle with garlic, seasoning salt and Onion powder
• 3. Saute about 10- 15 minutes on each side. Until Chicken is cooked thru and juices run clear. chicken will be a nice Golden brown. Add your Favorite dish with this and Dinner is Served. My Prep is 10 min. . cook time is 10 min, Total time from start to Finish, is 20 minutes.

PANFIRED CHICKEN BREASTS WITH OREGANO GARLIC BUTTER

Steps:

• Mince garlic and mash to a paste with salt using a large heavy knife.
• Mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended.
• Pat chicken dry.
• Cut a 2-inch-long pocket horizontally in side of each chicken breast half and fill each pocket with 2 teaspoons oregano garlic butter.
• Season chicken with salt and pepper.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chicken, skin sides down, uncovered, until well browned, 8 to 10 minutes.
• Turn chicken over and cover skillet, then cook until chicken is just cooked through about 10 minutes more.
• Spread remaining oregano garlic butter over skin of chicken.

GARLIC BUTTER PAN FRIED CHICKEN BREASTS RECIPE

Steps:

• Pound chicken breasts to an even thickness.
• Season with salt and pepper.
• In a small mixing bowl combine Italian seasoning, paprika, and onion powder; rub chicken breasts with the prepared seasoning.
• Heat olive oil in a large 12-inch skillet over medium-high heat.
• Add chicken breasts to the hot oil and cook for 6 minutes, undisturbed.
• Flip over the chicken breasts and add 1 tablespoon butter; continue to cook for 5 more minutes, or until cooked through. Chicken is done when internal temperature reaches 165˚F.
• Remove chicken from skillet and set aside; keep covered.
• Reduce heat to medium and add 2 tablespoons butter to the same skillet.
• Stir in garlic and cook until fragrant, about 15 seconds.
• Add parsley, thyme, and rosemary; cook for 10 seconds.
• Pour in wine or chicken broth and scrape up all the browned bits from the bottom of the pan.
• Add remaining butter to the skillet and stir until butter is melted.
• Return chicken to the pan and cook for a minute or two, or until just heated through.
• Spoon sauce over chicken.
• Remove from heat.
• Serve.

TENDER PAN-FRIED CHICKEN BREASTS

Steps:

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

PANFRIED CHICKEN BREASTS WITH OREGANO GARLIC BUTTER

Steps:

• Mince garlic and mash to a paste with salt using a large heavy knife. Mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended. Pat chicken dry. Cut a 2-inch-long pocket horizontally in side of each chicken breast half and fill each pocket with 2 teaspoons oregano garlic butter. Season chicken with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chicken, skin sides down, uncovered, until well browned, 8 to 10 minutes. Turn chicken over and cover skillet, then cook until chicken is just cooked through, about 10 minutes more. Spread remaining oregano garlic butter over skin of chicken.

PANFRIED CHICKEN BREASTS WITH OREGANO GARLIC BUTTER

Steps:

• Mince garlic and mash to a paste with salt using a large heavy knife.
• Mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended.
• Pat chicken dry. Cut a 2-inch-long pocket horizontally in side of each chicken breast half and fill each pocket with 2 teaspoons oregano garlic butter. Season chicken with salt and pepper.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chicken, skin sides down, uncovered, until well browned, 8 to 10 minutes. Turn chicken over and cover skillet, then cook until chicken is just cooked through, about 10 minutes more. Spread remaining oregano garlic butter over skin of chicken.