Lightly Breaded Skillet Chicken — Made with Pasture-Raised Chicken from Tyner Pond Farm

(Print Recipe)

At Tyner Pond Farm, we believe good food starts long before it reaches the kitchen. Our chickens live outdoors on fresh pasture, moved every day to new grass. That’s what gives the meat its texture and flavor — you don’t need much to make it shine.

This recipe is our take on a classic skillet chicken — simple, light, and built from ingredients most people already have at home. The light breading gives a gentle crust, and the pan sauce comes together right in the same skillet, made from the drippings and stock.

We’re not reinventing anything here. We’re just cooking real chicken, raised the way it should be, and letting it speak for itself.

Ingredients (Serves 4)

For the chicken:

• 4 Tyner Pond Farm boneless, skinless chicken breasts

• ½ cup flour (or almond flour for low-carb)

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika

• ¼ teaspoon garlic powder

• 2 tablespoons butter

• 1 tablespoon olive oil

For the pan sauce:

• 2 cloves garlic, minced

• ½ cup chicken stock (preferably homemade from Tyner Pond chicken bones)

• ¼ cup heavy cream (optional)

• 1 teaspoon Dijon mustard (optional)

• 1 teaspoon fresh thyme leaves or ½ teaspoon dried

• Juice of ½ lemon

• Chopped parsley, for garnish

Directions

1. Prepare the chicken

Pat chicken breasts dry. Pound lightly if needed for even thickness.
In a shallow bowl, mix flour, salt, pepper, paprika, and garlic powder.
Dredge each breast lightly, shaking off excess flour.

2. Brown the chicken

Heat butter and olive oil in a large skillet over medium-high heat.
When the butter foams, add the chicken. Cook 4–5 minutes per side until golden and cooked through (165°F internal temperature).
Remove to a plate and keep warm.

3. Build the sauce

Lower the heat to medium. Add garlic to the pan drippings and stir for about 30 seconds.
Pour in chicken stock, scraping up browned bits from the bottom. Add thyme and simmer 2–3 minutes to reduce slightly.
Stir in Dijon and cream (if using). Simmer another minute or two until lightly thickened.

4. Finish and serve

Return chicken to the skillet. Spoon sauce over the top and simmer gently for a minute to coat.

Squeeze fresh lemon juice over the top and garnish with parsley. Serve warm.

Notes from the Farm

This is the kind of meal that reminds us why we started farming in the first place — simple, nutritious food made from ingredients you can trust.
Pasture-raised chicken has more texture and depth than what most people find in the grocery store. When it’s cooked with care and attention, even a weekday dinner becomes something special.

If you try this recipe, we’d love to hear how it goes. Leave a comment or tag us on Facebook or Instagram — it helps us keep building a community around real food.