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