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Pan Seared Chicken Breast (So Juicy)

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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.

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

  1. Pat the chicken breasts dry with paper towels and season both sides with sea salt and black pepper.
  2. 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).
  3. Transfer the chicken to a plate and loosely cover with foil to rest.
  4. 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.
  5. 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.
  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 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

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