Pan Seared Chicken Breast (So Juicy) Recipe
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.
- 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
