By Sara McArt

Marinated chicken never gets old because there are so many flavor options. Create a Japanese-inspired meal with a teriyaki-based marinade, or try a chili-based marinade for some Mexican flare. Pan-fry the chicken to seal in the juicy flavor.

How to Pan-Fry Marinated Chicken
credit: loooby/iStock/GettyImages
How to Pan-Fry Marinated Chicken

Cooking Pan-Fried Marinated Chicken

Step 1

Remove excess fat from the boneless, skinless chicken breast.

Step 2

Seal the chicken in a plastic container or ziplock bag with the marinade. Marinate overnight in the refrigerator.

Step 3

Preheat a skillet until it's hot enough that water drops evaporate in the pan.

Step 4

Add extra-virgin olive oil to coat the bottom of the frying pan.

Step 5

As soon as the oil starts to smoke, place the marinated chicken breast into the pan.

Step 6

Fry the chicken on one side until golden brown. Turn it over and brown the other side.

Step 7

Add any remaining marinade to the pan to create a sauce and keep the chicken moist.

Step 8

Cut into the chicken to make sure the meat is white and not pink. Test the temperature with a meat thermometer—the chicken is done and safe to eat when it reaches 165 degrees Fahrenheit.