Pan Seared Chicken Breast (So Juicy) Recipe

Introduction

Pan seared chicken breast is a simple yet flavorful dish that delivers juicy, tender meat with a rich herb-infused sauce. Perfect for weeknight dinners or casual gatherings, this recipe highlights how to get a beautifully browned crust while keeping the chicken moist inside.

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

1. Step 1: Pat the chicken breasts dry with paper towels. Season both sides evenly with sea salt and black pepper.
2. Step 2: Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet over medium-high heat. Add the chicken and cook for 4 to 8 minutes per side until browned and cooked through. Use a meat thermometer to check doneness—remove the chicken at 165°F (74°C) or at 162°F (72°C) and allow it to rest for carryover cooking.
3. Step 3: Transfer the chicken to a plate and cover loosely with foil to keep warm.
4. Step 4: Add the remaining tablespoon of olive oil to the skillet. Sauté the minced garlic and diced shallot for 2 to 5 minutes until fragrant and beginning to brown.
5. Step 5: Pour in the white cooking wine and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle boil, then reduce heat and simmer for 7 to 8 minutes until the liquid reduces by half.
6. Step 6: Lower the heat to low. Stir in the butter, chopped parsley, and thyme until the butter melts and the sauce is glossy.
7. Step 7: Spoon the sauce over the chicken breasts and serve immediately.

Tips & Variations

• Use a meat thermometer to avoid overcooking and ensure perfectly juicy chicken.
• Swap white cooking wine for dry vermouth or skip the alcohol, substituting extra chicken broth if preferred.
• For more flavor, marinate the chicken with garlic and herbs for 30 minutes before cooking.
• Add a squeeze of lemon juice to the sauce for a bright, fresh finish.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to preserve moisture. Avoid overcooking during reheating to keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, but cooking times will be longer. Use a meat thermometer to check for doneness and ensure the internal temperature reaches 165°F (74°C).

What if I don’t have fresh herbs?

Dried parsley and thyme can be used instead. Use about one-third the amount and add them during the sauce simmering step to allow their flavors to infuse the sauce.

Pan Seared Chicken Breast (So Juicy) Recipe

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★★★★★

4.5 from 146 reviews

A simple and flavorful recipe for pan seared chicken breasts cooked to juicy perfection, with a rich garlic, shallot, and wine sauce infused with fresh herbs.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

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

Sauce

• 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

1. Prepare the chicken: Pat the chicken breasts dry thoroughly using paper towels. Season both sides evenly with sea salt and black pepper to ensure full flavor penetration.
2. Cook 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 per side until browned and cooked through. Use a meat thermometer to check doneness, removing the chicken immediately once it reaches 165°F (74°C), or at 162°F (72°C) to rest and carryover cook to perfect juiciness.
3. Rest the chicken: Transfer the cooked chicken breasts to a plate and cover with foil to keep warm and allow juices to redistribute.
4. Sauté aromatics: Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the minced garlic and finely diced shallot for 2 to 5 minutes until fragrant and lightly browned.
5. Deglaze the pan: Pour in the white cooking wine and reduced sodium chicken broth, stirring with a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle boil, then reduce the heat to a simmer and cook for 7 to 8 minutes until the liquid is reduced by half, concentrating the flavors.
6. Finish the sauce: Lower the heat to low and stir in the unsalted butter, chopped fresh parsley, and chopped fresh thyme. Stir gently until the butter fully melts, enriching the sauce.
7. Serve: Spoon the warm, herbal pan sauce generously over the rested chicken breasts and serve immediately for a juicy, flavorful meal.

Notes

• Using a meat thermometer ensures perfectly cooked, juicy chicken every time.
• Allowing the chicken to rest under foil helps retain moisture.
• Reducing the sauce enhances its flavor and thickness.
• Fresh herbs add vibrant aroma and taste to the sauce.
• White cooking wine can be substituted with dry white wine or additional chicken broth if preferred.

Keywords: pan seared chicken, juicy chicken breast, chicken with wine sauce, garlic chicken, easy chicken dinner