Pan Seared Chicken Breast (So Juicy) Recipe
Introduction
Pan seared chicken breast is a simple yet elegant dish that delivers juicy, flavorful results every time. With a rich garlic and herb sauce, this recipe elevates a basic chicken dinner into something special and satisfying.
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 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
- Step 1: Pat the chicken dry with paper towels. Season both sides with sea salt and black pepper.
- Step 2: In a large heavy-bottomed skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and sauté for 4 to 8 minutes per side, until cooked through and browned. Use a meat thermometer to check for doneness—remove the chicken once it reaches 165°F (74°C), or take it off at 162°F (72°C) and let it rest to finish cooking.
- Step 3: Remove the chicken from the pan and cover tightly 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 starting to brown.
- Step 5: Pour in the white wine and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a gentle boil, then reduce heat and simmer for 7 to 8 minutes, until the liquid is reduced by half.
- Step 6: Lower the heat to low. Stir in the butter, fresh parsley, and thyme until the butter melts into the sauce.
- Step 7: Serve the warm sauce spooned generously over the seared chicken breasts.
Tips & Variations
- For even juicier chicken, pound breasts to an even thickness before cooking to ensure uniform doneness.
- Swap white cooking wine for dry vermouth or additional chicken broth if avoiding alcohol.
- Add a splash of lemon juice to the sauce for a bright, fresh finish.
- Use fresh herbs for the best flavor, but dried can work in a pinch—reduce quantities by half.
Storage
Store leftover chicken and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through to avoid drying out the chicken.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
How do I know when the chicken is cooked perfectly?
The best way is to use a meat thermometer. Cook until the internal temperature reaches 165°F (74°C). For extra juicy chicken, remove at 162°F (72°C) and let it rest—the temperature will rise slightly during resting.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and tend to stay even juicier. Adjust cooking time as thighs can take a bit longer to cook through.
PrintPan Seared Chicken Breast (So Juicy) Recipe
This Pan Seared Chicken Breast recipe delivers perfectly juicy and flavorful chicken with a savory garlic, shallot, and white wine sauce. The chicken breasts are seared to golden perfection on the stovetop and finished with a rich, herb-infused butter sauce that enhances every bite. Ideal for a quick yet elegant dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
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 with paper towels to ensure proper searing. Season both sides with sea salt and black pepper evenly.
- Pan sear the chicken: Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet over medium-high heat. Add the chicken to the pan and sauté for 4 to 8 minutes per side, until the chicken is thoroughly cooked and has a nice browned crust. Use a meat thermometer to check doneness; remove the chicken once it reaches 165°F (74°C) or remove around 162°F (72°C) and let rest to reach final temperature.
- Rest the chicken: Remove the chicken from the skillet and cover with foil to keep warm while preparing the sauce.
- Sauté garlic and shallots: Add the remaining 1 tablespoon of olive oil to the pan. Add the minced garlic and diced shallot, sautéing for 2 to 5 minutes until fragrant and lightly browned.
- Deglaze the pan: Pour in the white cooking wine and chicken broth. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Bring the mixture to a gentle boil, then reduce the heat and simmer until the liquid has reduced by half, about 7 to 8 minutes.
- Finish the sauce: Reduce heat to low. Stir in the unsalted butter pieces, chopped parsley, and chopped thyme until the butter melts completely, forming a rich, herb-infused sauce.
- Serve: Spoon the sauce over the rested chicken breasts and serve immediately for a juicy, flavorful meal.
Notes
- Ensure chicken breasts are patted dry to achieve a great sear without steaming.
- Use a meat thermometer for perfectly cooked chicken to avoid dryness.
- Allow chicken to rest under foil before serving to retain juiciness.
- White cooking wine can be substituted with dry white wine or extra chicken broth if preferred.
- Fresh herbs enhance the sauce, but dried herbs can be used in smaller quantities if necessary.
Keywords: pan seared chicken breast, garlic shallot sauce, easy chicken recipe, juicy chicken breast, stovetop chicken
