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Moist Every Time Pan Fried Chicken Breast In Parchment Paper Technique

I am going to share with you an amazing technique on how to make a very juicy and perfect every time pan-fried chicken breast. The secret to preparing moist chicken breast is baking paper. This way fried chicken breast great to serve on salad, make a sandwich or serve on a plate with a side dish like mashed potatoes or other vegetables. I garnish my chicken sandwich with an alligator made from the pickle with an olive in its mouth. The eyes I made out of sunflower seeds. Fun and easy sandwich garnish for kids.

I make the recipe for my family’s taste. We can also fry fish on a pan with baking paper and I already have on my blog post a video on how to fry salmon without oil or butter on a pan. Give it a try and you will be not disappointed!

Check out on the bottom of the page how moist chicken breast look in the short video after I cook in the baking paper!

Recommended ⇒ 7 Ways To Use Baking Parchment Paper In The Kitchen

Ingredients:

1 boneless skinless chicken breast

1/2 teaspoon any poultry spices

1/4 teaspoon thyme (I use fresh)

Salt and black pepper

2 tablespoon corn starch

1 tablespoon softened butter

parchment paper

*Baking paper can be with different temperature limits. I used Reynoldskitchen’s Parchment baking paper. The temperature limit is 420°F. A higher temperature limit is much better.

Frying Pan Tip

Better to use a thin skillet or frying pan for frying on baking paper. When the temperature is higher than we need, we need to be able to reduce heat very quickly. I use an inexpensive coated cooking pan and so far it works great for this task. Remember most coated skillets not recommended to warm up empty without oil or butter. I suggest don’t use an expensive nice coated skillet for this job because anyway we don’t need the benefit of a non-stick frying surface.

Recommended ⇒ Pan-Fried Salmon Without Oil Or Butter On Baking Paper

Chicken Preparation:

Place chicken breast in plastic wrap or inside a plastic bag. Pound chicken breast with the flat side of a meat mallet until about 1/2 inch thick.

Instead of a meat mallet, we can use a rolling pin.

2. Add spices, salt, and herb on both sides of chicken breast.

Recommended ⇒ My Favorite Cajun Seasoning Mix Recipe

2. Add on both sides of chicken breast corn starch. Then I spread butter on parchment paper and make my own butter paper. Place chicken breast on it.

Corn starch helps to keep chicken juices. I tried without corn starch and much more juices will be on baking paper. I tried without butter too but butter gives a nice flavor to chicken and improves the taste of the meat.

Cooking Direction:

4. Place chicken breast on one side of parchment paper and cover with the other side like a book. Warm up the skillet on medium heat. Place chicken in the baking paper on the hot pan. The baking paper should cover the top of the chicken breast. Fry on each side approximately for 5 minutes or more. Cut chicken breast and check doneness. Let meat “rest” 3-5 minutes before serving.

Baking paper sometimes I use twice but most the time just to fry one chicken breast at the time.

Flavorful, moist, and tender chicken breast is ready to serve!

*Precut baking butter paper already with spices on it available at grocery stores in Russia, my sister told me. On the package note “Moist Chicken Breast Every Time Without Butter”. She tried to cook chicken breasts in premade flavored baking sheets and not impressed. However, she likes to make her own flavoring butter sheets and fry chicken breast this way.