Description
Nothing beats the sizzle of a well-seared chicken breast in a hot skillet—it takes me back to cozy dinners at home when Mom wanted something simple but special. With a splash of white wine and fresh herbs, this recipe turns everyday ingredients into something restaurant-worthy. It’s juicy, flavorful, and ready in no time—perfect for weeknights or a quiet dinner with someone you love.
Ingredients
4 boneless skinless chicken breasts (8 oz each)
1 tsp sea salt
¼ tsp black pepper
2 tbsp olive oil
2 garlic cloves, minced
1 medium shallot, finely diced
½ cup white cooking wine
½ cup reduced-sodium chicken broth
2 tbsp unsalted butter (cut into pats)
½ tbsp fresh parsley, chopped
½ tbsp fresh thyme, chopped
Instructions
Pat chicken dry. Season both sides with salt and pepper.
Heat olive oil in a skillet over medium-high. Sear chicken for 4–5 minutes per side until golden and cooked through. Transfer to a plate.
Lower heat. Sauté garlic and shallot until fragrant, about 2 minutes.
Deglaze pan with white wine, scraping up browned bits. Add chicken broth and simmer 3–4 minutes.
Stir in butter until melted, then return chicken to the pan to coat in sauce.
Sprinkle with parsley and thyme before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 310 per serving
- Sodium: 620mg per serving
- Fat: 14g per serving
- Carbohydrates: 2g per serving
- Fiber: 0g per serving
- Protein: 38g per serving