My go-to Chicken Breast recipe

My go-to Chicken Breast recipe

4 servings
Recipe video above. Ready in 12 minutes, this is my current go-to chicken breast recipe. AKA Pan-Seared Country Seasoned Chicken Breast with Butter Sauce, it's fast, simple, not-boring and you can make it anytime with pantry staples!Simple country-inspired seasoning tossed with the tiniest amount of flour so the chicken gets a lovely crust on it, served with a butter sauce made in the same pan so it gets flavour from the residual seasoning.Mix and match magic: Skip the sauce and just serve the seasoned chicken, or skip the spices and let the butter sauce shine with a simple salt-and-pepper seared chicken.

Ingredients

  • chicken breasts

    each cut in half horizontally to form 4 steaks, no need to pound), (250 - 300g/8 - 10 oz each

    2 large
  • 20g/ 1 1/2 tbsp unsalted butter
  • paprika)

    , regular/sweet (or smoky

    1 tsp
  • onion powder
    ½ tsp
  • garlic powder
    ½ tsp
  • cumin
    ¼ tsp
  • cooking salt / kosher salt

    halve for table salt, +50% for flakes

    ¾ tsp
  • black pepper
    ⅛ tsp
  • flour)

    , plain/all-purpose, GF (Note 2

    1 ½ tbsp
  • dry white wine

    sub water), Note 3

    ⅓ c
  • 30g/ 2 tbsp unsalted butter
  • parsley

    , optional but recommended

    1 tbsp

Directions

Abbreviated

  1. 1

    Dust chicken with Seasoning, pan fry in the butter, remove. Deglaze with wine, melt in butter, serve sauce on chicken.

Full recipe

  1. 1

    Season - Mix the Seasoning ingredients in a bowl. Sprinkle on each side of the chicken, spreading with fingertips to coat evenly, then shake off excess.

  2. 2

    Sear - Melt the butter in a large non-stick pan over high heat. Cook chicken for 2 1/2 minutes on each side until deep golden, or until the internal temperature reaches 67C/153F. Remove onto a plate.

  3. 3

    Pan sauce - Lower then heat to medium high. Add the wine and simmer rapidly for 1 - 1 1/2 minutes, scraping the pan with a rubber spatula to loosen the golden bits into the sauce, until it's reduced by half. Add the butter and let it melt, mixing well to combine. (Note 4 on sauce amount)

  4. 4

    Serve - Serve chicken with sauce and sprinkled with parsley. Enjoy!

My go-to Chicken Breast recipe

My go-to Chicken Breast recipe

12 min4 servings

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