Pan-fried chicken breasts with colorful cauliflower

Sometimes, usually on a weeknight, when you don’t have a whole lot of time or a whole lot of energy, you don’t want to braise anything or marinate anything. You just want a quick meal that does not involve takeout. One of my go-to dishes on nights like that is this quick recipe for chicken breasts.

3 pounds skinless boneless chicken breast, trimmed of any excess fat

1/2 cup flour

2 eggs, beaten

salt and pepper

olive oil

Split the flour between two plates, and whisk the eggs in another plate. Slice chicken breasts into thin pieces of approximately even thickness and season with salt and pepper.

Heat a frying pan over medium heat with 2-3 table spoons of olive oil. When the oil is hot, dredge a piece of chicken in flour, then egg, then flour again.

Carefully place in the pan (the oil may splatter). Repeat with as many pieces as will fit into the pan, but do not overcrowd it. Cook about 5 minutes or until golden brown, then turn over on the other side and cook another 5 minutes until done. Continue until all the chicken is cooked.

While the chicken is cooking, there is more than enough time to put together a side. I came across some colorful cauliflower at the market the other day, and bought a green and citrus one. The flavor is very similar to regular white cauliflower, but a little bolder.


Break down the cauliflower into small florets.

Place the florets into a bot of boiling salted water and cook until tender. Drain and add butter and parsley.


Serve chicken with cauliflower and a simple salad of tomato, cucumber, and sweet onion.


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