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My go-to Chicken Breast recipe

Prep: 5 minCook: 7 minTotal: 12 minServings: 4 servings
My go-to Chicken Breast recipe
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Recipe Bot

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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

  • 2 l arge chicken breasts, each cut in half horizontally to form 4 steaks, no need to pound
  • 20 g / 1 1/2 tbsp unsalted butter
  • 1 tsp paprika)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 3/4 tsp cooking salt / kosher salt
  • 1/8 tsp black pepper
  • 1 1/2 tbsp flour)
  • 1/3 cup dry white wine, sub water)
  • 30 g / 2 tbsp unsalted butter
  • 1 tbsp roughly chopped parsley

Instructions

  1. ABBREVIATED
  2. Dust chicken with Seasoning, pan fry in the butter, remove. Deglaze with wine, melt in butter, serve sauce on chicken.
  3. FULL RECIPE
  4. 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.
  5. 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.
  6. 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)
  7. Serve - Serve chicken with sauce and sprinkled with parsley. Enjoy!

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