Lemony Southwestern Spiced Pan-Fried Chicken Breasts


by: Jeannie Maristela

I like simple and straight-forward dishes. Sometimes I really don’t care for side dishes at all, though I will never pass up on salad greens to accompany my entree. When I plan what to cook for dinner, I usually opt for dishes I can instantly whip up in 30 minutes, I mean why stress myself and cook myself to exhaustion preparing two or three sides when all my family really requires of me is to cook for them one really good dish to eat with plain boiled rice or bread with either a bowl of soup or tossed salad. This Lemony Southwestern Spiced Pan-Fried Chicken Breasts dish is also perfect made into a flavorful and full of Ummmmpp hearty sandwich.


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serves: 4

4 pieces chicken breast fillets, butterflied

juice of half a lemon (half if lemon is big or juice of 1 whole small lemon)

1 tablespoon coarse salt (not table salt)

1 teaspoon ground coriander

2 tablespoons ground cumin

1/2 teaspoon cracked black pepper

2 teaspoons chili powder

1 teaspoon paprika

1 teaspoon dried oregano

2 teaspoons salt-free garlic and herb seasoning

(Combine all spice ingredients together and from it, set aside 3 tablespoons to season the chicken fillets and keep the rest in an airtight container and store for future use)

2/3 cup all-purpose flour (for dredging)

1/4 cup canola oil (for pan-frying)

To make as a sandwich:

Mango chutney mayo:

1/2 cup mayonnaise

2 tablespoons mango chutney

- Mix together and set aside.

romaine lettuce

1/2 cup shredded carrots

4 Kaiser rolls or hamburger buns

Nutrition Facts
Lemony Southwestern Spiced Pan-Fried Chicken Breasts

Servings Per Recipe: 4

Amount per Serving

Calories: 684

  • Total Fat: 37.3 g
  •     Saturated Fat: 5 g
  •     Trans Fat: 0 g
  • Cholesterol: 75.5 mg
  • Sodium: 1525.6 mg
  • Total Carbs: 53.4 g
  •     Dietary Fiber: 4.4 g
  •     Sugars: 3.5 g
  • Protein: 34.4 g

how is this calculated?

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1.  Squeeze lemon juice over the chicken breasts and season with the 3 tablespoons of spice mix.

2.  Marinate chicken for 15 minutes inside the chiller. After the fillets have marinated, dredge the pieces in flour.

3.  Heat a large skillet over medium-high heat with the oil. When oil is ready, place the chicken on the skillet and pan-fry 5 minutes per side until both sides are golden brown.

4.  To make as a sandwich:

5.  Prepare and cook chicken fillets as directed.

6.  Slice 4 Kaiser rolls or hamburger buns in halves. Toast the bread in the oven for 5 minutes.

7.  Spread the mango chutney mayo on both halves of each roll/bun and arrange the sandwich; bread, chicken fillet, romaine lettuce, shredded carrots and bread. EAT! :)

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