Low Fat Pan Fried Chicken
Savor the guilt-free indulgence of this Low Fat Pan Fried Chicken recipe, a healthier twist on a beloved classic. Juicy chicken breasts are seasoned with a vibrant blend of garlic powder, onion powder, paprika, and a splash of zesty lemon juice, creating a flavorful crust without relying on excessive oil. Lightly dredged in flour and pan-fried to golden perfection in just two tablespoons of olive oil, this recipe swaps deep frying for a leaner cooking method while delivering a satisfying crunch. A quick simmer in low-sodium chicken broth ensures every bite is tender and infused with subtle richness. Garnished with fresh parsley, this dish is as nutritious as it is delicious, perfect for busy weeknights or healthier comfort food cravings. Pair it with steamed vegetables or a hearty salad for a wholesome, satisfying meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 0.5 cup Low-sodium chicken broth
- 2 tablespoons Chopped fresh parsley
Instructions
Place the chicken breasts between two sheets of plastic wrap and gently pound with a meat mallet to even thickness, about 1/2 inch.
In a shallow dish, mix together garlic powder, onion powder, paprika, salt, and black pepper.
Drizzle lemon juice onto the chicken breasts, then coat both sides of each breast in the spice mixture.
Pour the flour into another shallow dish. Lightly dredge each chicken breast in flour, shaking off the excess.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Place two of the chicken breasts in the skillet, and cook for 6-7 minutes on each side, or until golden brown and cooked through. Adjust the heat as necessary to avoid burning.
Remove the cooked chicken breasts and set them aside on a plate covered with foil to keep warm.
Wipe out the skillet with paper towels. Add the remaining tablespoon of olive oil, and repeat the cooking process with the other two chicken breasts.
After cooking all chicken, return all of them to the skillet. Pour the chicken broth over the chicken breasts in the skillet.
Reduce the heat to low, cover, and let simmer for another 5 minutes to let the flavors meld.
Sprinkle the chopped parsley over the chicken before serving. Serve hot with your choice of sides.
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 1741 mg | 76% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 2.0 g | ||
| Protein | 222.7 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 384 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
