Pan-fried marinated chicken can retain its moisture and remain tender if prepared and cooked correctly. Marinated chicken is diverse because marinades are available in many different flavors. For instance, you can use a teriyaki-based marinade to create a Japanese-inspired meal. Try a chili- or pepper-based marinade to make a meal with Mexican flare.
Cooking Pan-Fried Marinated Chicken
Remove excess fat from your boneless, skinless chicken breast. Seal the chicken in a plastic container or bag with about 1/2 cup of your favorite marinade. Sealing helps the chicken retain its moisture. Marinate overnight in the refrigerator.
Preheat a skillet. It's hot enough when water drops evaporate in the pan.
Add enough oil to coat the bottom of the frying pan. Extra-virgin olive oil a healthy choice, but you can use vegetable oil.
When the oil is almost hot enough to smoke, place the marinated chicken breast into the frying pan. It is important that the oil reaches this state, but avoid overheating the oil or the outside of the chicken could burn and leave the center undercooked.
Fry the chicken on one side until it is golden brown. Turn it over and brown the other side.
Add any remaining marinade to the pan to create a natural sauce for the chicken and further moisten the chicken.
Cut into the chicken to make sure the inside meat is white and not pink. Test the temperature of the chicken with a meat thermometer. The chicken is done and safe to eat when it reaches 165 degrees.