Why You’ll Love Pan Seared Chicken Breast (So Juicy) Recipe
This recipe is quick, easy, and packed with flavor. The chicken cooks beautifully in one skillet, while the garlic herb sauce adds richness and depth. It’s perfect for busy weeknights, meal prep, or a simple homemade dinner that feels restaurant-quality.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 boneless skinless chicken breasts
- Sea salt
- Black pepper
- Olive oil
- Garlic
- Shallot
- White cooking wine
- Reduced sodium chicken broth
- Unsalted butter
- Fresh parsley
- Fresh thyme
Directions
Pat the chicken breasts dry with paper towels. Season both sides with sea salt and black pepper.
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 fully cooked through.
Use a meat thermometer for best results. Remove the chicken once it reaches 165°F / 74°C, or slightly earlier and allow it to finish cooking while resting.
Transfer the chicken to a plate and loosely cover with foil.
Add the remaining olive oil to the skillet. Stir in the minced garlic and diced shallot, cooking until fragrant and lightly browned.
Pour in the white wine and chicken broth. Scrape the browned bits from the bottom of the skillet with a wooden spoon. Bring to a gentle boil, then reduce the heat and simmer until the liquid reduces by about half.
Lower the heat and stir in the butter, parsley, and thyme until the butter melts into the sauce.
Spoon the sauce over the chicken and serve warm.
Servings and timing
Servings: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
Swap the thyme for rosemary or oregano for a different herb flavor. Add mushrooms to the sauce for extra richness, or stir in a splash of cream for a creamy garlic sauce. You can also use chicken thighs instead of chicken breasts for an even juicier option.
Storage/Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet over low heat with a splash of broth to keep the chicken moist. Microwave reheating also works, but use short intervals to avoid drying out the chicken.
The chicken can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
How do I keep chicken breast juicy?
Avoid overcooking and use a meat thermometer to monitor the internal temperature carefully.
Can I use chicken thighs instead?
Yes, boneless skinless chicken thighs work very well in this recipe.
What type of skillet works best?
A heavy-bottomed skillet or cast iron pan gives the best sear and even cooking.
Can I skip the wine?
Yes, you can replace the wine with extra chicken broth.
Why should I rest the chicken after cooking?
Resting allows the juices to redistribute throughout the meat for better texture and flavor.
Can I make this recipe dairy-free?
Yes, replace the butter with dairy-free butter or extra olive oil.
What should I serve with pan seared chicken?
Mashed potatoes, rice, roasted vegetables, or a fresh salad pair wonderfully with this dish.
How do I know when the chicken is done?
The internal temperature should reach 165°F / 74°C.
Can I make the sauce thicker?
Yes, simmer it a bit longer or stir in a small cornstarch slurry.
Is this recipe good for meal prep?
Yes, the chicken reheats well and works great for lunches and dinners throughout the week.
Conclusion
Pan seared chicken breast is a simple and flavorful recipe that delivers juicy chicken with a rich garlic herb sauce. With minimal ingredients and quick preparation, it’s an easy dinner that feels comforting, elegant, and satisfying every time.
Pan Seared Chicken Breast (So Juicy)
This pan seared chicken breast is tender, juicy, and finished with a rich garlic herb pan sauce. It’s a quick and elegant meal perfect for busy weeknights or a simple dinner at home.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan Sear
- Cuisine: American
- Diet: Halal
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 pats
- 1/2 tbsp fresh parsley, chopped
- 1/2 tbsp fresh thyme, chopped
Instructions
- Pat the chicken breasts dry with paper towels and season both sides with sea salt and black pepper.
- 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 to 165°F (74°C).
- Transfer the chicken to a plate and loosely cover with foil to rest.
- Add the remaining tablespoon of olive oil to the skillet. Stir in the garlic and shallot, cooking for 2 to 5 minutes until fragrant and lightly browned.
- Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle boil, then reduce heat and simmer for 7 to 8 minutes until reduced by half.
- Reduce the heat to low and stir in the butter, parsley, and thyme until the butter is melted and the sauce is smooth.
- Spoon the sauce over the chicken and serve immediately.
Notes
- Use a meat thermometer for perfectly cooked chicken.
- Allow the chicken to rest before serving to keep it juicy.
- Serve with mashed potatoes, rice, or roasted vegetables.
- Dry white wine such as Sauvignon Blanc works well in the sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 48 g
- Cholesterol: 145 mg
