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My Pan Seared Chicken Breast Has The Best Pan Sauce
Want to make the best pan seared chicken breast? I’m here for it, and so excited to show you how to sear chicken like a pro! After browning the chicken on the stovetop, we’re making a silky smooth (super simple) pan sauce that takes the sauteed chicken breast over the top. Here’s why it’s special:
- Juicy, tender chicken breast – I won’t have it any other way. And my tips will help you achieve just that. It was even good enough to make the cut for my first cookbook!
- Easy, flavorful pan sauce – Sure, you could sear chicken breast on both sides and call it a day, but it’s so much better with my garlicky, buttery white wine sauce all over it.
- Quick and easy – This dish takes less than half an hour (faster than baking chicken breast!), with simple ingredients I usually have around.
- Healthy weeknight dinner – And it’s naturally gluten free. I usually make this sauteed chicken breast for casual meals, but it can also work for special occasions.
When you just want one of those easy chicken dinners with ingredients already in your pantry, grab your skillet and make this pan seared chicken breast with me!
Ingredients & Substitutions
Here I explain the best ingredients for my pan seared chicken breast, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
- Chicken – I use boneless skinless chicken breasts, but this recipe also works with boneless skinless chicken thighs. If you want to use a bone-in cut, I recommend either my recipe for pan fried chicken thighs or baked bone-in chicken breast instead.
- Olive Oil – I usually use regular olive oil due to the high heat. Avocado oil works, too.
- Aromatics – Minced garlic and shallots give the pan sauce flavor. Sometimes I take a shortcut with 1 teaspoon jarred garlic, but fresh garlic cloves taste better. You can also swap in 1/2 cup of diced onion instead of the shallot, or omit it altogether, which makes this sauce similar to the one in my chicken saltimbocca recipe.
- Chicken Broth – I recommend reduced-sodium store-bought or homemade chicken broth, as regular makes the sauce too salty when it reduces.
- White Wine – Adds flavor and deglazes the pan. Pinot grigio or sauvignon blanc works well. If you’d rather avoid wine, you can use extra broth instead.
- Unsalted Butter – Adds richness, depth, and a velvety texture to the sauce. If you need a dairy-free option, I’ve had success with butter flavored coconut oil.
- Fresh Herbs – Fresh parsley and fresh thyme. If you need to substitute dried herbs, use 1/2 teaspoon each of dried instead of 1/2 tablespoon each of fresh. Feel free to swap in other herbs, like rosemary, basil, or oregano.
- Sea Salt & Black Pepper – I kept the seasonings simple in this pan seared chicken recipe, as the sauce provides plenty of flavor. But if you decide not to make the pan sauce, you’ll definitely want to add other spices to your chicken breast, such as garlic powder, onion powder, and paprika.
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How To Sear Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
The Chicken:
- Season the chicken. Pat the chicken dry with paper towels, then sprinkle both sides with salt and pepper.
- Sear until golden. Heat the olive oil in a heavy bottom skillet (I recommend cast iron like this one, but see below for other options.) Add the chicken and sear on both sides, until cooked through and golden brown. Remove from the pan and cover with foil to keep warm while you make the sauce.
The Pan Sauce:
- Saute the aromatics. Add more olive oil to the pan, plus the garlic and shallots. Saute until fragrant and starting to brown.
- Deglaze the pan. Add the cooking wine and broth, and use a wooden spoon to scrape any browned bits from the bottom. Bring to a boil, then simmer until it’s reduced by about half.
- Finish the pan sauce. Reduce heat to low. Stir in the butter and fresh herbs.
- Bring it all together. Add the pan seared chicken breast back to the pan and spoon pan sauce over it. A beautiful skillet can go right to the table on a hot pad (what I usually do), or divide among plates to serve.
My Recipe Tips
- Choose chicken breasts similar in size. That way, they’ll cook at the same rate, so you don’t overcook or undercook them. When I have ones that vary significantly in thickness, I pound them with the flat side of a meat mallet to get an even thickness.
- If your chicken is frozen, thaw it first. Cooking from frozen would take a very long time to cook through and will be extremely dry.
- Use a heavy bottomed pan to distribute heat evenly. This prevents hot spots and uneven cooking, and helps get a better sear. I prefer my cast iron pan, but a heavy hard anodized aluminum pan will work as well. I don’t like nonstick pans for searing.
- Don’t cover the pan. This will cause it to steam instead of sear.
- Don’t move the chicken around, and flip only once. I do this to help the seared chicken form a golden crust. If you move it around constantly or flip frequently, this won’t happen — and it’s also more prone to drying out.
- For juicy results, use a meat thermometer. I use this one that reads super fast and insert it into the thickest part of the chicken. The target temp is 165 degrees F, but to make it extra juicy, I usually prefer to bring it to just 162-163 degrees F. The internal temperature will rise to 165 as it rests covered in foil while you make the sauce.
- Deglazing the pan makes a big difference. Scraping the browned bits from the bottom when making the pan sauce gives you that extra flavor. So good!
Pan Seared Chicken Breast (So Juicy)
By
You'll love my easy pan seared chicken breast recipe! Golden, juicy chicken is coated in an irresistible pan sauce, all in just 25 minutes.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Pat the chicken dry with paper towels. Season both sides with sea salt and black pepper.
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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.)
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Remove the chicken from the pan and cover with foil.
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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.
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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.
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Reduce the heat to low. Stir in the butter, parsley, and thyme, just until the butter melts.
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Serve the sauce over the chicken.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 chicken breast with 2-3 tablespoons of sauce (depending on how much you reduce it)
- Tips: Check out my recipe tips above to help you get tender, juicy seared chicken breast with a golden crust and the most flavor from your sauce.
- Leftovers: Keep them in an airtight container in the refrigerator for up to 3-4 days.
- Meal prep: While you get the juiciest sauteed chicken breast if you make it fresh, I meal prep it ahead all the time! It’s such an easy staple to pack into individual containers with a side dish (see my suggestions below).
- Reheat: The fastest option is a hot skillet with the lid on, over medium-low heat. But for a more moist result, I like to place the chicken with sauce in a baking dish, cover tightly with foil, and heat in the oven at 300 degrees F. The microwave works in a pinch, but will definitely be more dry.
- Freeze: Store in a zip lock bag or airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Pan Seared Chicken Breast
Serving Ideas
One of the reasons I love this pan seared chicken breast is that it goes with almost anything! Here are some ways I’ve served it:
- Vegetables – Before cooking chicken breast on the stovetop, I like to start some veggies in the oven, so I have my main dish and side done at the same time. Try my roasted zucchini, roasted cauliflower, roasted brussels sprouts, or the fastest option, baked asparagus. You can also cook your entire meal on the stove by pairing the chicken with sauteed broccoli or fried zucchini. Or use other appliances to make Instant Pot broccoli (like I did above) or air fryer vegetables.
- Starches – I love this chicken on a bed of cauliflower mash or air fryer potatoes to soak up all the sauce! Rice will also do the trick if it fits your lifestyle.
- Salads – Keep your meal simple with my arugula salad, creamy cucumber salad, or Greek salad. You can also skip the pan sauce and serve the chicken over my Cobb salad.
More Stovetop Chicken Breast Recipes
Cooking chicken breast on the stove is so versatile! If you like my pan seared chicken, try my other ways next:
64 Comments
Scarlet
0So good! The chicken breast came out great.
Mairead
0Thank you for a simple but classic recipe. This is perfect for easy weeknight dinners. Thanks so much for sharing.
Chrissie Baker
0This is the FIRST time in my life I have made perfect chicken. Thank you for posting this recipe! Everyone loves it.
Kristina
0I love an easy and juicy pan seared chicken breast. These are so versatile, we add them to salad or eat them with lots of veggie sides. Delicious!