Pan-frying times

Pan-frying, sautéing and stir-frying times for vegetables, meat and fish. Heat the pan with a little oil until it shimmers before the food goes in.

Vegetables

Vegetables: pan-frying times
Food	Time	Heat	How
Asparagus	4–6 min	over a medium-high heat	Fry in a little oil or butter, turning often.
Aubergine (eggplant) Cubes	10–15 min	over a medium-high heat	Fry in oil, turning, until golden and soft.
Broccoli	4–5 min	over a high heat	Stir-fry in a little oil, then add a splash of water and cover for the last minute.
Tenderstem broccoli (broccolini)	4–5 min	over a medium-high heat	Fry or griddle in a little oil, adding a splash of water for the last minute.
Brussels sprouts Halved	8–10 min	over a medium heat	Halve and fry cut side down in oil or butter until browned, then turn.
Brussels sprouts Shredded	3–4 min	over a high heat	Stir-fry finely shredded sprouts in butter or with bacon.
Cabbage (green and savoy) Shredded	5–7 min	over a medium-high heat	Stir-fry in butter or oil, with a splash of water.
Red cabbage	8–10 min	over a medium-high heat	Stir-fried in oil for a crunchy side or slaw.
Carrots Glazed	10–12 min	over a medium heat	Glazed: simmer slices with butter, a pinch of sugar and water just to cover until the water has gone and they shine.
Courgettes (zucchini) Slices	4–6 min	over a medium-high heat	Fry slices in a little oil or butter in one layer, turning once.
Green beans	5–7 min	over a medium-high heat	Stir-fry in a little oil, adding a splash of water for the last couple of minutes.
Kale and cavolo nero	4–6 min	over a medium-high heat	Sauté in oil or butter with garlic, adding a splash of water to help it wilt.
Leeks Sliced	8–10 min	over a low heat	Sweat sliced leeks in butter with a lid on, stirring now and then.
Mangetout and sugar snap peas	2–3 min	over a high heat	Stir-fry in a little oil.
Mushrooms Sliced	5–7 min	over a high heat	Fry in a hot pan with oil in one layer; add butter and garlic at the end. Salt at the end, or they go watery.
Onions Softened	8–10 min	over a medium heat	Fry in oil or butter, stirring often, until soft and translucent.
Onions Caramelised	35–45 min	over a low heat	Caramelised: cook slowly in butter and oil, stirring every few minutes, until deep golden. It can’t be rushed.
Peas	3–4 min	over a medium heat	Warm frozen peas in butter with a splash of water and some mint or lettuce.
Peppers (bell peppers) Strips	5–7 min	over a high heat	Stir-fry strips in a little oil.
Spinach	2–3 min	over a medium heat	Wilt in a large pan with butter or oil, turning, with the water still clinging to the leaves.
Tomatoes Cherry	3–5 min	over a medium-high heat	Cherry tomatoes in oil until they blister.
Pak choi (bok choy)	2–4 min	over a high heat	Stir-fry in oil with garlic and ginger, add a splash of water and cover for a minute.
Fennel Slices	3–4 min per side	over a medium-high heat	Thick slices, griddled or fried in oil.
Okra	6–8 min	over a high heat	Stir-fry in oil in one layer, without too much stirring.
Garlic Sliced	1–2 min	over a medium heat	Sliced or crushed, in oil, stirring. Add it after onions, not with them.
Plantain	3–4 min per side	over a medium heat	Shallow-fry in oil.

Chicken, turkey and duck

Chicken, turkey and duck: pan-frying times
Food	Time	Heat	How
Chicken breast	6–7 min per side	over a medium heat	In a little oil, turning once. Butterflied or flattened breasts take 3–4 minutes per side.
Chicken thighs Boneless	5–6 min per side	over a medium-high heat	Boneless thighs, opened out flat.
Chicken mini fillets and goujons	3–4 min per side	over a medium-high heat	Mini fillets in a little oil.
Chicken mini fillets and goujons Stir-fry	6–8 min	over a high heat	Diced chicken or strips, stir-fried.
Turkey breast steaks and mince Steaks	3–4 min per side	over a medium-high heat	Steaks, in a little oil.
Turkey breast steaks and mince Mince	8–10 min	over a medium-high heat	Mince, breaking it up as it browns.
Duck breast	12–15 min	starting in a cold pan over a medium heat	About 8–10 minutes skin side down, pouring off the fat, then 3–4 minutes on the other side, for pink.

Beef

Beef: pan-frying times
Food	Time	Heat	How
Steak Rare	2–3 min per side	in a very hot pan	For rare.
Steak Medium rare	3–4 min per side	in a very hot pan	For medium rare.
Steak Medium	4–5 min per side	in a very hot pan	For medium.
Steak Well done	5–6 min per side	in a hot pan	For well done; turn the heat down a little after searing.
Beef mince (ground beef) Browned	8–10 min	over a high heat	Brown in a little oil, breaking it up with a wooden spoon. Pour off excess fat.
Burgers	4–5 min per side	over a medium-high heat	In a little oil; turn once. Add cheese for the last minute, with a lid on.
Meatballs	10–12 min	over a medium heat	Brown in oil, turning, then finish in sauce.

Pork, bacon and sausages

Pork, bacon and sausages: pan-frying times
Food	Time	Heat	How
Pork chops	4–5 min per side	over a medium-high heat	Render the fat edge first, holding the chop on its side with tongs.
Pork tenderloin (fillet) Medallions	2–3 min per side	over a medium-high heat	Sliced into 2 cm medallions.
Sausages	12–15 min	over a medium heat	In a little oil, turning often. Too hot and they split before the middle cooks.
Bacon	2–3 min per side	over a medium heat	Back bacon in a little oil. Streaky bacon can start in a cold pan to render its fat.
Gammon and ham steaks	4–5 min per side	over a medium-high heat	In a little oil.

Lamb and game

Lamb and game: pan-frying times
Food	Time	Heat	How
Lamb chops and cutlets	3–4 min per side	over a high heat	For pink; render the fat edge first with tongs.
Lamb steaks	4–5 min per side	over a high heat	For pink.
Lamb koftas	8–10 min	over a medium-high heat	Griddle or fry, turning.
Venison steaks	2–3 min per side	over a high heat	For rare to medium rare, finishing with butter.

Fish and seafood

Fish and seafood: pan-frying times
Food	Time	Heat	How
Salmon fillets	6–8 min	over a medium-high heat	About 5 minutes skin side down until the skin is crisp and the flesh is opaque most of the way up, then 1–2 minutes on the other side.
Cod and white fish fillets	3–4 min per side	over a medium-high heat	In oil and butter, skin side first if it has skin.
Sea bass Fillets	4–5 min	over a medium-high heat	Skin side down, pressing flat for the first 30 seconds, until the skin is crisp; then 30 seconds on the flesh side.
Tuna steaks	1–2 min per side	in a very hot pan	For pink in the middle; 3 minutes per side for cooked through.
Mackerel Fillets	3–4 min	over a medium-high heat	Skin side down, then 1 minute on the flesh side.
Prawns (shrimp)	2–3 min	over a high heat	In oil or butter with garlic, turning once.
Scallops	1–2 min per side	in a very hot pan	In a little oil, then a knob of butter; don’t move them until they release.
Squid and calamari	1–2 min	in a very hot pan	In oil, in batches.

Eggs, cheese and tofu

Eggs, cheese and tofu: pan-frying times
Food	Time	Heat	How
Eggs Fried	2–3 min	over a medium heat	Fried in oil or butter, basting the white; cover with a lid for a set top.
Eggs Scrambled	2–4 min	over a low heat	Scrambled: stir gently in butter and take off the heat while still a little wet.
Halloumi	2–3 min per side	over a medium-high heat	In a dry non-stick pan or griddle.
Tofu	8–10 min	over a medium-high heat	In oil, turning every couple of minutes.

Rice, pasta and grains

Rice, pasta and grains: pan-frying times
Food	Time	Heat	How
Noodles Stir-fried	2–3 min	over a high heat	Cooked noodles, stir-fried with the rest of the stir-fry.

Frozen food

Frozen food: pan-frying times
Food	Time	Heat	How
Fish fingers	8–10 min	over a medium heat	Shallow-fry in a little oil, turning.
Hash browns	4–5 min per side	over a medium heat	Shallow-fry in oil.
Frozen pizza Leftover slices	4–5 min	over a medium heat	Leftover slices in a dry pan with a lid for a crisp base and melted top.

Tips

Don’t crowd the pan: food sweats instead of browning. Fry in batches if you need to.
Pat meat and fish dry with kitchen paper before it goes in, for a better crust.
Leave meat and fish alone until it releases easily from the pan, then turn it once.
“Per side” times are for each side in turn, so double them for the total.

Questions

How long to pan-fry chicken breasts?

6–7 min per side over a medium heat. In a little oil, turning once. Butterflied or flattened breasts take 3–4 minutes per side.

How long to pan-fry salmon?

6–8 min over a medium-high heat. About 5 minutes skin side down until the skin is crisp and the flesh is opaque most of the way up, then 1–2 minutes on the other side.

How long to pan-fry sausages?

12–15 min over a medium heat. In a little oil, turning often. Too hot and they split before the middle cooks.

How long to pan-fry broccoli?

4–5 min over a high heat. Stir-fry in a little oil, then add a splash of water and cover for the last minute.

How long to pan-fry steak?

Rare: 2–3 min per side in a very hot pan. For rare. Medium rare: 3–4 min per side in a very hot pan. For medium rare. Medium: 4–5 min per side in a very hot pan. For medium. Well done: 5–6 min per side in a hot pan. For well done; turn the heat down a little after searing.

How long to pan-fry eggs?

Fried: 2–3 min over a medium heat. Fried in oil or butter, basting the white; cover with a lid for a set top. Scrambled: 2–4 min over a low heat. Scrambled: stir gently in butter and take off the heat while still a little wet.

Times are a guide for typical home portions: ovens, air fryers, microwaves and the size of what you’re cooking all vary. Check meat, poultry and fish with a thermometer before serving. Safe temperatures follow USDA and UK Food Standards Agency guidance, last checked 11 November 2026.