Pan-Seared Chicken Breast with Rich Pan Sauce

Juicy chicken breast with an amazing pan sauce that tastes like it came from a fancy restaurant! Anyone who wants to impress their family or guests will absolutely love this dish, and the best part is you’ll have dinner on the table in just 35 minutes.

Recipe Details

Timing & Servings: Active Time: 15 minutes, Total Time: 35 minutes, Serves: 4 people.

Nutrition Profile: Low-Carb, Diabetes-Friendly, Nut-Free, Soy-Free, High-Protein, Egg-Free.

Nutrition Facts (per serving): 283 Calories, 12g Fat, 37g Protein.

Ingredients You’ll Need

Chicken breast halves: You’ll need 4 pieces that are 6 ounces each, skinless and boneless. Make sure they’re about the same thickness so they cook evenly!

Black pepper: Half a teaspoon of freshly ground black pepper, divided up for seasoning and the sauce. Fresh ground pepper makes such a difference in flavor.

Kosher salt: You’ll use 3/8 teaspoon total, divided between seasoning the chicken and finishing the sauce. Kosher salt has the perfect texture for cooking.

Olive oil: 4 teaspoons divided – most goes for searing the chicken, and a little for the sauce. Any good quality olive oil works great here.

Onion: 1 tablespoon grated onion adds amazing flavor to the pan sauce. Grating it helps it cook super fast and blend right in.

Garlic: 1 teaspoon minced garlic brings that perfect savory taste. Fresh garlic is always best, but the pre-minced stuff works too.

All-purpose flour: Just 1 1/2 teaspoons to thicken up that gorgeous pan sauce. This little bit makes all the difference!

Dry white wine: 1/4 cup adds incredible depth to the sauce. You can use whatever white wine you’d drink – even cooking wine works fine.

Chicken stock: 3/4 cup of unsalted chicken stock creates the base for your rich sauce. Low-sodium store-bought stock is perfect here.

Butter: 1 tablespoon of butter makes the sauce silky and rich. This is what gives it that restaurant-quality finish!

Sugar: Just 1/4 teaspoon balances out all the flavors perfectly. You won’t taste sweetness, just amazing depth.

Fresh parsley: 1 tablespoon chopped fresh flat-leaf parsley for a beautiful finish. It adds color and a fresh pop of flavor.

How to Make Pan-Seared Chicken Breast with Rich Pan Sauce

Step 1: Let your chicken sit out for 20 minutes to come to room temperature. This helps it cook evenly all the way through. Sprinkle the chicken with 1/4 teaspoon pepper and 1/4 teaspoon salt on both sides.

Step 2: Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon of oil and swirl it around to coat the pan. The pan should be nice and hot before you add the chicken.

Step 3: Add the chicken to the pan rounded side down. Let it cook for 5 minutes without moving it – this creates that beautiful golden crust! Flip the chicken over, turn heat down to medium, and cook another 5 minutes until done.

Step 4: Remove the chicken from the pan and let it rest for 5 minutes. Don’t worry – this resting time helps keep all those juices locked in!

Step 5: Add the remaining 1 teaspoon oil, grated onion, and garlic to the same pan. Sauté for 1 minute until fragrant. Add the flour and sauté for just 30 seconds, stirring constantly.

Step 6: Pour in the wine and cook for 30 seconds, stirring constantly until the liquid almost disappears. Add the chicken stock and bring it to a boil, scraping up all those beautiful browned bits from the bottom.

Step 7: Turn the heat down to medium-low and let it simmer for 3 minutes. Stir occasionally until the sauce reduces to about 1/2 cup. Remove from heat and stir in the remaining pepper, salt, butter, and sugar. Sprinkle with fresh parsley!

Easy and Quick Pan-Seared Chicken Version

Want to make this even faster? You can skip the pan sauce completely and just serve the perfectly seared chicken with a squeeze of lemon and some herbs! The chicken will still be incredibly juicy and flavorful. Or try using chicken stock concentrate mixed with 2 tablespoons of cream for a super quick sauce that takes just 1 minute to make.

Serving Ideas

This makes a complete and satisfying meal that feels really special. Serve it over creamy mashed potatoes, buttery rice, or roasted vegetables. A simple green salad with vinaigrette pairs beautifully and keeps things light and fresh.

Storage

Store leftover chicken and sauce in the fridge for up to 3 days in a covered container. To reheat, warm gently in a skillet over medium-low heat for 2-3 minutes, adding a splash of chicken stock if the sauce seems too thick.

Substitutions

No white wine? Use extra chicken stock plus a splash of lemon juice! You can swap the butter for olive oil if you prefer. If you don’t have fresh parsley, dried herbs like thyme or oregano work great too.

Pro Tips

• Use a stainless steel pan: Those browned bits that stick to the bottom are pure flavor gold for your sauce!
• Don’t move the chicken: Let it get that perfect golden crust before flipping – patience pays off here.
• Room temperature chicken: This 20-minute step ensures even cooking every single time.
• Scrape those bits: All that brown goodness on the bottom of the pan makes your sauce incredible.

FAQs

How do I know when the chicken is done?

The internal temperature should reach 165°F when you check with a meat thermometer. The chicken should feel firm but not hard, and the juices should run clear when you cut into it. You’ve got this!

Can I make this without wine?

You bet! Just use extra chicken stock and add a splash of lemon juice or white wine vinegar for that bright flavor. The sauce will still be absolutely delicious.

What if I don’t have a stainless steel pan?

No worries! A cast iron pan works great too. You just want something that will create those flavorful browned bits. Non-stick pans work but won’t give you quite the same rich sauce.

Can I use chicken thighs instead?

Sure! Chicken thighs will take a bit longer to cook – about 6-7 minutes per side. They’ll be super juicy and work perfectly with this sauce.

I’d love to hear how this turns out for you! Did you try any fun variations or serve it with something special? Drop a comment and let me know – I always enjoy hearing about your cooking adventures!