Pan Seared Juicy Chicken Breast with Garlic Shallot Wine Sauce Recipe
Introduction
Pan seared chicken breast is a simple yet delicious dish that stays juicy and full of flavor. This recipe uses a savory garlic and shallot wine sauce to elevate the tender chicken, perfect for a weeknight dinner or a special meal.
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 chicken broth, reduced sodium
- 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 and sauté for 4 to 8 minutes per side until browned and cooked through. Use a meat thermometer to check for doneness—remove the chicken at 165°F (74°C) or at 162°F (72°C) and let it rest to finish cooking.
- Step 3: Remove the chicken from the pan and cover loosely with foil to keep warm.
- Step 4: Add the remaining tablespoon of olive oil to the pan. Sauté the minced garlic and diced shallot for 2 to 5 minutes, until fragrant and beginning to brown.
- Step 5: Pour in the white cooking wine and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle boil, then reduce heat and simmer for 7 to 8 minutes until the liquid is reduced by half.
- Step 6: Lower the heat to low. Stir in the butter, chopped parsley, and thyme until the butter melts and the sauce is smooth.
- Step 7: Spoon the sauce over the chicken breasts and serve immediately.
Tips & Variations
- Use a meat thermometer to ensure the chicken stays juicy and perfectly cooked.
- For a creamier sauce, add a splash of heavy cream when stirring in the butter and herbs.
- Replace white wine with dry vermouth or apple cider for a different flavor profile.
- Serve with steamed vegetables or mashed potatoes to complete the meal.
Storage
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth if needed to loosen the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bone-in chicken breasts for this recipe?
Bone-in chicken breasts can be used but will require a longer cooking time to reach the proper internal temperature. Use a meat thermometer to ensure they reach 165°F (74°C).
What if I don’t have white cooking wine?
You can substitute white cooking wine with dry vermouth, chicken broth with a splash of vinegar, or skip the wine entirely and increase the broth slightly.
PrintPan Seared Juicy Chicken Breast with Garlic Shallot Wine Sauce Recipe
This Pan Seared Chicken Breast recipe delivers juicy, tender chicken breasts with a flavorful garlic and shallot wine sauce. Perfectly seared on the stovetop, the chicken is cooked to the ideal temperature for maximum juiciness, then topped with a rich reduction made from white cooking wine, chicken broth, and fresh herbs. A simple yet elegant dish that can elevate any weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
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 Chicken broth, reduced sodium
- 2 tbsp Unsalted butter (cut into 1 tbsp pats)
- 1/2 tbsp Fresh parsley, chopped
- 1/2 tbsp Fresh thyme, chopped
Instructions
- Prepare the chicken: Pat the chicken breasts dry thoroughly with paper towels. Season both sides evenly with sea salt and black pepper to enhance flavor and promote browning during cooking.
- Sear the chicken: Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet over medium-high heat. Add the chicken breasts carefully and sauté for 4 to 8 minutes on each side until they develop a golden brown crust and reach an internal temperature of 165°F (74°C), ensuring juicy and fully cooked chicken.
- Rest the chicken: Remove the chicken from the skillet and cover loosely with foil. This step allows the juices to redistribute, yielding tender meat.
- Sauté garlic and shallot: Add the remaining tablespoon of olive oil to the pan. Add minced garlic and diced shallot, cooking for 2 to 5 minutes until fragrant and lightly browned, which builds the base for the sauce.
- Deglaze the pan: 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 mixture to a gentle boil, then reduce heat and let it simmer for 7 to 8 minutes until the liquid reduces by half, concentrating the flavors.
- Finish the sauce: Lower the heat to low, then stir in the unsalted butter, fresh parsley, and thyme until the butter melts completely, creating a rich and herbaceous sauce.
- Serve: Spoon the warm herb wine sauce generously over the rested chicken breasts and enjoy immediately for a succulent meal.
Notes
- Use a meat thermometer to prevent overcooking; remove chicken at 162°F and let rest to reach 165°F.
- For a deeper flavor, use dry white wine such as Sauvignon Blanc or Pinot Grigio.
- Make sure the pan is hot enough before adding chicken to achieve a good sear.
- Both fresh parsley and thyme are essential for a fresh herb aroma; dried herbs may alter the flavor.
- Leftover sauce can be refrigerated and used within 2 days for reheating over chicken or vegetables.
Keywords: pan seared chicken breast, juicy chicken, garlic shallot sauce, stovetop chicken, easy chicken dinner, white wine sauce chicken
