Pan-Seared Chicken Breast with Butter Sauce
Seasoned chicken breast gets a crisp, savory crust in the pan, then a quick butter sauce is made with the flavorful browned bits left behind.
By Cookin' KitchenUpdated
- Total: 15 minutes
- Servings: 4 servings
Recipe
Pan-Seared Chicken Breast with Butter Sauce
Seasoned chicken breast gets a crisp, savory crust in the pan, then a quick butter sauce is made with the flavorful browned bits left behind.
Cookin' · https://cookin.club/recipes/pan-seared-chicken-breast-with-butter-sauce
- Prep
- 5 minutes
- Cook
- 7 minutes
- Rest
- 3 minutes
- Total
- 15 minutes
- Servings
- 4
Ingredients
For 4 servings
Savoury seasoned crust
Butter sauce
Equipment
- Bowl
- Large non-stick pan
- Rubber spatula
- Plate
Instructions
Step 1: Mix the seasoning ingredients in a bowl. Sprinkle the mixture over both sides of the chicken, spreading it with your fingertips to coat evenly. Shake off any excess.
Step 2: Melt the butter in a large non-stick pan over high heat. Cook the chicken for 2 1/2 minutes on each side, until deep golden, or until the internal temperature reaches 67°C/153°F. Remove to a plate and rest for 3 minutes.
Tip: Use the resting time to make the pan sauce.
Step 3: Lower the 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 browned bits into the sauce. Simmer until the liquid is reduced by half. Add the butter and let it melt, mixing well to combine.
Step 4: Serve the chicken with the sauce and sprinkle with parsley.
Notes
To double the recipe, cook the chicken in two separate pans so the browned bits in the pan do not burn during a second batch.
Leftovers keep for 3 days in the fridge or 3 months in the freezer; the chicken’s surface may become soggy after freezing. Boneless chicken thighs also work, but need more cooking time to cook through.
About this recipe
Paprika, onion, garlic and cumin season these quick pan-seared chicken breasts. Make a simple butter sauce in the same pan, using wine or chicken stock to lift the browned bits.
For a sauced version, use the butter sauce with simply seared chicken seasoned with salt and pepper.
For chicken without sauce, serve the seasoned pan-seared chicken on its own.
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