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.
Cooking Pan-Fried Marinated Chicken
Remove excess fat from the boneless, skinless chicken breast.
Seal the chicken in a plastic container or ziplock bag with the marinade. Marinate overnight in the refrigerator.
Preheat a skillet until it's hot enough that water drops evaporate in the pan.
Add extra-virgin olive oil to coat the bottom of the frying pan.
As soon as the oil starts to smoke, place the marinated chicken breast into the pan.
It's important for the oil to be hot enough to smoke, but avoid overheating it or the outside of the chicken could burn and leave the center undercooked.
Fry the chicken on one side until golden brown. Turn it over and brown the other side.
Add any remaining marinade to the pan to create a sauce and keep the chicken moist.
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.