Introduction

Pan seared chicken breast is a quick and delicious way to enjoy tender, juicy poultry with a flavorful garlic and herb sauce. This recipe ensures perfectly cooked chicken every time, elevated by a simple yet elegant pan sauce made from white wine and fresh herbs.

Pan Seared Chicken Breast (So Juicy) Recipe - Recipe Image

Ingredients

4 8-oz boneless skinless chicken breasts
1 tsp sea salt
1/4 tsp black pepper
2 tbsp olive oil
2 cloves garlic, minced
1 medium shallot, finely diced
1/2 cup white cooking wine
1/2 cup reduced sodium chicken broth
2 tbsp unsalted butter, cut into 1 tbsp pats
1/2 tbsp fresh parsley, chopped
1/2 tbsp fresh thyme, chopped

Instructions

Step 1: Pat the chicken breasts dry with paper towels. Season both sides evenly with sea salt and black pepper.
Step 2: Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet over medium-high heat. Add the chicken breasts and sauté for 4 to 8 minutes per side, until browned and cooked through. Use a meat thermometer to check for doneness: remove the chicken once it reaches 165°F (74°C), or pull it from the heat at 162°F (72°C) and let it rest to finish cooking.
Step 3: Remove the chicken from the pan and cover with foil to keep warm.
Step 4: Add the remaining 1 tablespoon of olive oil to the pan. Sauté the minced garlic and diced shallot for 2 to 5 minutes until fragrant and lightly browned.
Step 5: Pour in the white cooking wine and chicken broth. Use a wooden spoon to scrape any browned bits from the pan’s bottom. Bring the liquid to a gentle boil, then reduce heat and simmer for 7 to 8 minutes until the volume is reduced by half.
Step 6: Lower the heat to low, then stir in the butter, fresh parsley, and thyme until the butter melts and the sauce is smooth.
Step 7: Spoon the warm sauce over the chicken breasts and serve immediately.

Tips & Variations

For extra flavor, brine the chicken breasts in salt water for 30 minutes before cooking.
Substitute fresh herbs with 1 teaspoon each of dried parsley and thyme if fresh are unavailable.
Use a cast iron skillet for even heat and a beautiful sear on the chicken.
Serve with steamed vegetables or over rice to soak up the delicious sauce.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the chicken. The sauce can be reheated separately and spooned over the chicken again before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts for this recipe?

Bone-in chicken breasts will require longer cooking time to reach the safe internal temperature. Adjust the cooking time accordingly and check with a meat thermometer to ensure doneness.

What if I don’t have white cooking wine?

You can substitute with dry white wine or use an equal amount of chicken broth with a splash of white wine vinegar or lemon juice for acidity.

Pan Seared Chicken Breast (So Juicy) Recipe

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★★★★★

4.7 from 71 reviews

This Pan Seared Chicken Breast recipe delivers juicy, flavorful chicken with a savory garlic and shallot butter sauce made from white cooking wine and chicken broth. Perfectly seared and tender, the chicken is enhanced with fresh herbs for a simple yet elegant meal.

Author: Nora
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Halal

Ingredients

Scale

Chicken

4 8-oz boneless skinless chicken breasts
1 tsp sea salt
1/4 tsp black pepper
2 tbsp olive oil

Sauce

2 cloves garlic (minced)
1 medium shallot (finely diced)
1/2 cup white cooking wine
1/2 cup chicken broth, reduced sodium
2 tbsp unsalted butter (cut into 1 tbsp pats)
1/2 tbsp fresh parsley (chopped)
1/2 tbsp fresh thyme (chopped)

Instructions

Prepare the chicken: Pat the chicken breasts dry thoroughly with paper towels. Season both sides evenly with sea salt and black pepper to enhance flavor and ensure proper browning.
Sear the chicken: Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet over medium-high heat. Add the chicken breasts and sauté for 4 to 8 minutes on each side until the chicken is cooked through and has a lovely browned crust. Use a meat thermometer to check for doneness—remove the chicken once it reaches 165°F (74°C) or at 162°F (72°C) and allow it to rest and carryover cook.
Rest the chicken: Remove the chicken from the skillet and cover it loosely with foil to keep it warm and retain juices while you prepare the sauce.
Sauté aromatics: Add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and finely diced shallot, sauté for 2 to 5 minutes until fragrant and golden brown, stirring frequently to prevent burning.
Deglaze and reduce: Pour in the white cooking wine and chicken broth, scraping the bottom of the pan with a wooden spoon to lift any flavorful browned bits. Bring the mixture to a gentle boil, then reduce the heat and simmer for 7 to 8 minutes, allowing the liquid to reduce by half and intensify in flavor.
Finish the sauce: Lower the heat to low and stir in the unsalted butter along with the chopped fresh parsley and thyme. Stir gently until the butter fully melts and the sauce becomes glossy and infused with herbs.
Serve: Spoon the rich, buttery herb sauce over the rested chicken breasts and serve immediately for a juicy and elegant meal.

Notes

Use a meat thermometer for perfectly cooked chicken every time, aiming for an internal temperature of 165°F (74°C).
Allow the chicken to rest after cooking to retain moisture and ensure juiciness.
If you prefer a non-alcoholic version, substitute the white cooking wine with additional chicken broth or a splash of white grape juice.
Fresh herbs can be substituted or complemented with rosemary or tarragon for different flavor profiles.
Serve with sides like roasted vegetables, rice, or a fresh salad to complete the meal.

Keywords: pan seared chicken breast, juicy chicken breasts, garlic shallot sauce, easy chicken recipe, stovetop chicken, chicken with wine sauce, herb butter chicken