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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/pan-seared-chicken-breast-so-juicy-recipe/