Pan-Seared Chicken Breast with Butter Sauce

Ready in 12 minutes, this pan-seared country seasoned chicken breast is served with a rich butter sauce made right in the same pan.

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Prep Time 5

Cook Time 7

Total Time 12

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

2 large chicken breasts 8 to 10 oz each, cut in half horizontally to form 4 steaks
1.5 tbsp unsalted butter or olive oil, for searing
1 tsp paprika regular, sweet, or smoky
0.5 tsp onion powder
0.5 tsp garlic powder
0.25 tsp cumin sub coriander, crushed thyme, or omit
0.75 tsp kosher salt halve for table salt
0.125 tsp black pepper
1.5 tbsp all-purpose flour gluten-free substitute works
0.3333333333333333 cup dry white wine or low sodium chicken stock, can sub water
2 tbsp unsalted butter for the sauce
1 tbsp parsley roughly chopped, optional but recommended

Equipment

Large non-stick pan
Rubber spatula
mixing bowl
Instant read meat thermometer

Method

Mix the paprika, onion powder, garlic powder, cumin, salt, pepper, and flour in a bowl.
Sprinkle the seasoning mix on each side of the chicken, spreading with fingertips to coat evenly, then shake off excess.
Melt 1 1/2 tbsp of 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 153 degrees Fahrenheit.
Remove chicken onto a plate to rest for 3 minutes.
Lower the heat to medium-high. Add the wine to the pan and simmer rapidly for 1 to 1 1/2 minutes, scraping the base of the pan with a rubber spatula to loosen the golden bits, until reduced by half.
Add the remaining 2 tbsp of butter and let it melt, mixing well to combine.
Serve chicken with sauce spooned over the top and sprinkled with parsley.

Notes

To double the recipe, use 2 separate pans so the fond does not burn. Chicken thighs can also be used with increased cooking time. The sauce is intentionally small in volume but very rich in flavor.