Pan Seared Chicken Breast (So Juicy!)

Pan Seared Chicken Breast (So Juicy!)

from wholesomeyum.com
25 min
4 servings

You'll love this pan seared chicken breast recipe with the best pan sauce! It's easy, uses simple ingredients, and takes just 25 minutes.

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))

Directions

  1. 1

    Pat the chicken dry with paper towels. Season both sides with sea salt and black pepper.

  2. 2

    In a large heavy bottomed skillet, melt 1 tablespoon (15 ml) of olive oil over medium-high heat. Add the chicken and sauté for 4 to 8 minutes per side, until cooked through and browned.(For the best juicy pan seared chicken, use a meat thermometer to check for doneness - remove immediately once it reaches 165 degrees F (74 degrees C), or you can remove at around 162 degrees F (72 degrees C) and let the temperature come up a few more degrees as it rests in the next step.)

  3. 3

    Remove the chicken from the pan and cover with foil.

  4. 4

    Add another tablespoon (15 ml) of olive oil to the pan. Add the garlic and shallot, and sauté for about 2-5 minutes, until fragrant and starting to brown.

  5. 5

    Add the wine and broth to the pan and use a wooden spoon to scrape any browned bits from the bottom. Bring to a gentle boil, then lower the heat and simmer for about 7 to 8 minutes, until the liquid volume is reduced by half.

  6. 6

    Reduce the heat to low. Stir in the butter, parsley, and thyme, just until the butter melts.

  7. 7

    Serve the sauce over the chicken.

Pan Seared Chicken Breast (So Juicy!) Recipe | Only Recipes