Pan 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
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 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
