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A juicy, golden seared chicken breast with a rich, velvety pan sauce is a weeknight staple every home cook needs. This dish delivers restaurant-quality flavor in just 30 minutes, using simple steps and easy-to-find ingredients. Whether you’re seeking chicken breast recipes, quick dinner ideas, or upgrading your simple chicken recipes, this guide has you covered.
Table of Contents
Ingredients Table
| Ingredient | Amount |
|---|---|
| Skinless, boneless chicken breasts | 4 (6-ounce) |
| Freshly ground black pepper, divided | ½ teaspoon |
| Kosher salt, divided | ⅜ teaspoon |
| Olive oil, divided | 4 teaspoons |
| Grated onion | 1 tablespoon |
| Minced garlic | 1 teaspoon |
| All-purpose flour | 1 ½ teaspoons |
| Dry white wine | ¼ cup |
| Unsalted chicken stock | ¾ cup |
| Butter | 1 tablespoon |
| Sugar | ¼ teaspoon |
| Chopped fresh flat-leaf parsley | 1 tablespoon |
Tip: For best results, use a chef’s knife and cutting board for prep, measuring cups and spoons for accuracy, and a quality frying pan for a solid sear.
Step-by-Step Directions
- Let chicken sit at room temperature for 20 minutes before cooking.
- Season chicken with ¼ teaspoon each of pepper and salt.
- Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Swirl to coat.
- Add chicken, rounded side down; cook for 5 minutes without moving.
- Flip the chicken, reduce heat to medium, and cook for another 5 minutes, or until done. Move chicken to a plate and let rest 5 minutes.
- Add remaining teaspoon oil, onion, and garlic to skillet; sauté for 1 minute.
- Sprinkle in flour; cook 30 seconds while stirring.
- Pour in wine; simmer for 30 seconds, scraping up browned bits with a kitchen utensil.
- Add chicken stock; bring to a boil, then reduce to medium-low and simmer for about 3 minutes, until sauce is reduced to ½ cup.
- Off heat, add remaining ¼ teaspoon pepper, remaining ⅛ teaspoon salt, butter, and sugar. Mix well.
- Return chicken to the skillet and coat with sauce, or plate and pour sauce over.
- Finish by sprinkling with fresh parsley.
Pro Tip: Use a food processor to finely chop onion or parsley for uniform results.
Kitchen Equipment You’ll Love
Helpful Tips
- Searing Technique: Let chicken cook undisturbed to achieve a golden crust.
- Resting Time: Always rest chicken after cooking for juicier, evenly cooked meat.
- Deglazing: Scraping up the browned bits (fond) with wine or stock builds sauce flavor.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes thighs are juicier and more forgiving but may need a minute or two longer to cook.
What if I don’t have wine?
Substitute equal amounts of extra chicken stock or a splash of apple cider vinegar.
How do I know the chicken is cooked?
Use a meat thermometer internal temperature should reach 165°F.
Can I make the pan sauce ahead?
The sauce is best fresh, but you can prep the aromatics and measure ingredients in advance.
Ready to make this delicious dinner? Gather your kitchen essentials and start searing!
PrintPan-Seared Chicken Breast with Easy Pan Sauce : Quick 30-Minute Dinner Recipe
Juicy chicken breasts pan-seared and served with a silky, savory pan sauce perfect for quick weeknight dinners.
- Prep Time: 10m
- Cook Time: 20m
- Total Time: 30m
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
½ teaspoon freshly ground black pepper, divided
⅜ teaspoon kosher salt, divided
4 teaspoons olive oil, divided
1 tablespoon grated onion
1 teaspoon minced garlic
1 ½ teaspoons all-purpose flour
¼ cup dry white wine
¾ cup unsalted chicken stock
1 tablespoon butter
¼ teaspoon sugar
1 tablespoon chopped fresh flat-leaf parsley
Instructions
1. Let chicken stand at room temperature for 20 minutes.
2. Sprinkle chicken with 1/4 teaspoon pepper and 1/4 teaspoon salt.
3. Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat.
4. Add chicken, rounded side down, and cook for 5 minutes. Flip, reduce heat to medium, cook 5 minutes or until done. Rest 5 minutes.
5. Add remaining 1 teaspoon oil, onion, and garlic to pan; sauté 1 minute.
6. Add flour; sauté 30 seconds.
7. Add wine; cook 30 seconds, stirring, until almost evaporated.
8. Stir in stock and bring to boil, scraping up browned bits.
9. Simmer on medium-low for 3 minutes, reducing to 1/2 cup.
10. Remove from heat; stir in remaining 1/4 teaspoon pepper, remaining 1/8 teaspoon salt, butter, and sugar.
11. Sprinkle with parsley and serve.
Notes
Serve with steamed vegetables or roasted potatoes for a full meal.
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