Introduction

Pan seared chicken breast is a simple yet flavorful dish that results in juicy, tender meat with a delicious herb-infused sauce. This recipe uses wine and fresh herbs to elevate everyday chicken into a satisfying meal perfect for any night of the week.

Pan Seared Juicy Chicken Breast with Garlic Shallot White Wine Sauce Recipe - Recipe Image

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 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

Step 1: Pat the chicken breasts dry with paper towels. Season both sides evenly with sea salt and black pepper.
Step 2: Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet over medium-high heat. Add the chicken breasts and cook for 4 to 8 minutes per side until browned and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and cover with foil to keep warm.
Step 3: Add the remaining 1 tablespoon of olive oil to the skillet. Stir in the minced garlic and diced shallot and sauté for 2 to 5 minutes until fragrant and lightly browned.
Step 4: Pour in the white cooking wine and chicken broth. Use a wooden spoon to scrape up any browned bits from the skillet bottom. Bring the liquid to a gentle boil, then reduce the heat and let it simmer for about 7 to 8 minutes until the sauce reduces by half.
Step 5: Lower the heat to low and stir in the butter, fresh parsley, and thyme. Continue stirring just until the butter melts and the sauce is smooth.
Step 6: Serve the warm herb sauce over the seared chicken breasts immediately.

Tips & Variations

For extra flavor, marinate the chicken breasts for 30 minutes in olive oil, lemon juice, and herbs before cooking.
Use a meat thermometer to avoid overcooking and keep the chicken juicy.
Substitute fresh thyme and parsley with rosemary or tarragon for a different herbal note.
If you prefer a thicker sauce, mix a teaspoon of cornstarch with cold water and stir it into the simmering sauce before adding butter.

Storage

Store cooked chicken breasts and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. To keep the chicken moist, avoid overheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fully thawed chicken breasts for even cooking and better texture. If using frozen, thaw completely in the refrigerator before cooking.

What can I substitute for white cooking wine?

You can replace white cooking wine with an equal amount of chicken broth combined with a splash of white wine vinegar or lemon juice for acidity.

Pan Seared Juicy Chicken Breast with Garlic Shallot White Wine Sauce Recipe

Print Recipe

★★★★★

4.7 from 108 reviews

This pan seared chicken breast recipe delivers juicy, tender chicken with a rich, flavorful garlic and shallot sauce finished with fresh herbs and butter. Perfect for a quick weeknight dinner, the chicken is seared to a golden brown and cooked to perfection with simple seasonings, then served with a savory white wine and chicken broth reduction sauce.

Author: Dana
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

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

Season the Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. Season both sides evenly with sea salt and black pepper to enhance the natural flavors.
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 per side until they are cooked through and have a beautiful browned crust. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) or remove at 162°F (72°C) to rest and reach the desired doneness.
Rest the Chicken: Remove the chicken from the skillet and cover with foil to keep warm while preparing the sauce. This resting period allows juices to redistribute, keeping the chicken moist.
Sauté Aromatics: Add the remaining tablespoon of olive oil to the skillet. Sauté the minced garlic and diced shallot for 2 to 5 minutes, stirring occasionally, until fragrant and beginning to brown, adding depth of flavor to the sauce.
Deglaze and Reduce: Pour in the white cooking wine and chicken broth. Use a wooden spoon to scrape up the browned bits from the bottom of the skillet. Bring the mixture to a gentle boil, then reduce the heat and simmer for 7 to 8 minutes until the liquid is reduced by half, concentrating the flavors.
Finish the Sauce: Lower the heat to low and stir in the pats of unsalted butter, fresh parsley, and fresh thyme. Stir gently until the butter melts and the sauce is silky and well combined.
Serve: Spoon the glossy herb and garlic sauce over the rested chicken breasts and serve immediately for a perfectly juicy and flavorful meal.

Notes

Using a meat thermometer ensures perfectly cooked and juicy chicken every time.
Patting the chicken dry before seasoning helps achieve a better sear and crust.
Fresh herbs such as parsley and thyme can be adjusted or substituted based on availability.
White cooking wine can be replaced with dry white wine or additional chicken broth if preferred.
The pan sauce can be thickened by simmering a bit longer or adding a small slurry of cornstarch and water if desired.

Keywords: Pan Seared Chicken, Juicy Chicken Breast, Garlic Shallot Sauce, Easy Chicken Dinner, Stovetop Chicken Recipe