How to Make Sauteed Chicken

Co-authored by Sasha Reyes

Sautéed chicken is chicken that is fried in a pan and is cooked and browned while retaining its delicious texture and flavor. There are a variety of ways to sauté chicken, from using just olive oil or oil and bread crumbs, to making several more complicated sautéed chicken dishes. If you want to know how to make sautéed chicken, just follow these steps.

Ingredients

Breaded Sautéed Chicken

4 boneless chicken breasts
2 tbsp. minced garlic
3 tbsp. extra virgin olive oil
2 tbsp. salt
2 tbsp. pepper
2 cups flour

Simple Sautéed Chicken

3 boneless chicken breasts
2 tbsp. olive oil
Salt to taste
Pepper to taste
2 tbsp. chopped parsley

Sautéed Chicken with Veggies and Herbs

1/8 tsp. ground black pepper
1/8 tsp. paprika
2 tbsp. all-purpose flour
4 bone-in chicken breast halves
2 tbsp. olive oil
2 quartered small red onions
1 lb. quartered new potatoes
8 oz. fresh whole baby carrots
1 1/2 cups chicken stock
3 tbsp. lemon juice
1 tbsp. chopped oregano leaves
1 tbsp. thyme leaves

Parmesan Crusted Sautéed Chicken

1/2 cup all purpose flour
2 beaten eggs
2/3 cup seasoned Italian breadcrumbs
1/3 cup grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. black pepper
1 tbsp. chives
1 tbsp. rosemary
4 boneless, skinless chicken breasts
Salt to taste
Pepper to taste
2 tbsp. vegetable oil
2 tbsp. olive oil
Lemon wedges

Method 1

Method 1 of 4:

Breaded Sautéed Chicken

1
Wash the chicken breasts and cut them up into bite-sized pieces. Wash 4 boneless chicken breasts and cut them up into 1-2" pieces (2.5-5 cm).
2
Combine the flour, salt, and pepper. Place 2 cups of flour, 2 tbsp. salt, 2 tbsp. of pepper in a large bowl. Stir the ingredients together to combine them. This will make the breading for the chicken.

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3
Heat 3 tbsp. of olive oil in a pan over medium heat. Place 2 tbsp. of minced garlic in a pan and heat it for 1-2 minutes while stirring. This will be enough time for the garlic to become fragrant.
4
Bread the chicken. Place the cut chicken into the bowl and stir them around until they're coated in the flour mixture. Make sure the outside of the chicken is thoroughly covered, so that they fry properly and evenly in the pan.
5
Fry the chicken in the pan over medium heat. Shake the excess flour off the chicken and place it in the pan with the garlic. Put the pieces side-by-side in the pan to begin the frying process. Flip the chicken as they darken in color, and continue doing so until they have turned into a golden/very light brown color. This should take about 6-8 minutes.
- When the chicken is done, you can season it with a bit more salt and pepper to taste.
6
Serve. Serve this tasty chicken on its own or with tasty veggies, such as carrots, peas, or broccoli.

Method 2

Method 2 of 4:

Simple Sautéed Chicken

1
Wash the chicken breasts and cut them up into bite-sized pieces. Wash 3 boneless chicken breasts and cut them up into 1-2" pieces (2.5-5 cm).
2
Heat 2 tbsp. of olive oil in a sauté pan over medium heat. Heat the oil for 30 seconds to a minute.
3
Add the chicken to the pan and cook it for 5-7 minutes. Flip the chicken around after 2 minutes so that it evenly absorbs the oil and cook it until it's nice and golden brown. Season the chicken with salt and pepper to taste while you're cooking it. When you're done cooking it, remove it from heat.
4
Serve. Sprinkle it with 2 tbsp. of chopped parsley and enjoy it on its own or with a side of veggies or mashed potatoes.

Method 3

Method 3 of 4:

Sautéed Chicken with Veggies and Herbs

1
Preheat your oven to 350ºF (176ºC).^{[1]
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2
Wash the chicken breasts and cut them up into bite-sized pieces. Wash 4 bone-in chicken breast halves and cut them into 1-2" (2.5-5 cm) pieces.
3
Make the flour mixture. Combine 1/8 tsp. of ground black pepper, 1/8 tsp. of paprika, and 2 tbsp. of all-purpose flour together in a small bowl.
4
Coat the chicken breasts with the flour mixture. Place the chicken the bowl and toss it to coat it completely with the flour mixture.
5
Heat 2 tbsp. of olive oil in a 12-inch skillet over medium-high heat. Wait about 1 minute for the oil to heat up.
6
Cook the breaded chicken in the skillet. Cook the chicken for about 5-7 minutes, until it's golden brown on both sides. Flip it over halfway through the cooking process. When it's done, remove it from the skillet.
7
Cook the onions and potatoes in the skillet for about 5 minutes. Add 2 quartered small red onions and 1 lb. of quartered new potatoes to the skillet and stir them to combine the flavors. The onion should be translucent by the end.
8
Add the carrots, chicken stock, lemon juice, and oregano to the skillet and heat them until the stock is boiling. Add 8 oz. of fresh whole baby carrots, 1 1/2 cups of chicken stock, 3 tablespoon (44.4 ml). of lemon juice, and 1 tbsp. of chopped oregano leaves to the skillet.
9
Place the chicken in the skillet again. Cover the skillet.
10
Place the skillet in the oven and bake the chicken covered for 20 minutes.
11
Uncover the skillet and bake for 15 more minutes. Cook it until it's cooked through. Then, wait 3-5 minutes for the chicken to cool a bit after you remove it from the oven.
12
Serve. Sprinkle the chicken with 1 tbsp. of thyme leaves and enjoy it with the veggies and potatoes.

Method 4

Method 4 of 4:

Parmesan Crusted Sautéed Chicken

1
Wash 4 boneless, skinless chicken breasts and cut them into bite-sized pieces. Cut the chicken into 1-2" (2.5 - 5cm) pieces. Season the chicken breasts in salt and pepper to taste.^{[2]
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Research source}
2
Place 1/2 cup of all-purpose flour in one bowl.
3
Place 2 beaten eggs in a second bowl.
4
Mix the bread crumbs, Parmesan cheese, salt, pepper, rosemary, and chives in a third bowl. Mix together 2/3 cup of seasoned Italian breadcrumbs, 1/3 cup of grated Parmesan cheese, 1/4 tsp. of salt, 1/4 tsp. of black pepper, 1. tbsp. of chives, and 1 tbsp. of rosemary together in the third bowl.
5
Coat each chicken breast piece with the ingredients in the three bowls. First, dredge the chicken breast in flour. Then, shake off the extra flour and dip the chicken into the egg mixture, turning it around to coat it evenly. Then, dredge the chicken in the bread crumb and cheese mixture until it's coated well. Repeat this process until all of the chicken breasts are breaded.
6
Heat 2 tbsp. of vegetable oil and 2 tablespoon (29.6 ml). of olive oil in a large pan over medium heat. Wait 1-2 minutes for the oil to heat up.
7
Add the chicken breasts to the pan and cook them for 2-3 minutes. Cook them until they're golden brown on one side.
8
Flip the chicken over and cook it for 2-3 more minutes on the other side.
9
Serve. Serve this chicken immediately with a few lemon wedges on the side.
10
Finished.

Warnings

Do not add too much olive oil or it will be greasy.

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Helpful 4 Not Helpful 1
If you let the chicken turn brown it will taste very bad.

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