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Pan Seared Chicken Breast (So Juicy)

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Juicy pan-seared chicken breasts are cooked until golden brown and served with a rich garlic, shallot, white wine, and herb butter pan sauce. This easy main course is flavorful, elegant, and ready in about 25 minutes.

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

  1. Pat the chicken dry with paper towels and season both sides with the sea salt and black pepper.
  2. Heat 1 tablespoon 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 the internal temperature reaches 165°F (74°C), or remove at 162°F (72°C) and allow it to finish cooking while resting.
  3. Transfer the chicken to a plate and cover loosely with foil.
  4. Add the remaining tablespoon of olive oil to the skillet. Cook the garlic and shallot for 2 to 5 minutes until fragrant and lightly browned.
  5. Pour in the white cooking wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle boil, then reduce the heat and simmer for 7 to 8 minutes until reduced by half.
  6. Reduce the heat to low and stir in the butter, parsley, and thyme until the butter is melted and the sauce is smooth.
  7. Spoon the pan sauce over the chicken and serve immediately.

Notes

  • Use an instant-read thermometer to avoid overcooking the chicken.
  • Let the chicken rest for a few minutes before serving to retain its juices.
  • Serve with mashed potatoes, rice, or roasted vegetables.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/pan-seared-chicken-breast-so-juicy-2/