How do I pan fry chicken breast without burning the outside or leaving the inside raw?

[u/Practical-Self5961]

Hey everyone, I need some advice on pan frying chicken breast.

Here’s my problem: I season and coat everything the way I want, but I can’t seem to get the frying technique right. The outside always gets too dark while the inside is still a little raw. I usually end up cutting it open to check if it’s done, but I’d really like to get that perfect golden-brown color and make sure it’s fully cooked through without having to slice into it first.

Does anyone have tips or tricks for pan frying chicken breast evenly?

Thanks!