My go-to Chicken Breast recipeNagi
A quick and juicy chicken breast recipe made with pantry staples and finished with a buttery pan sauce.
Equipment
- 1 Skillet Large non-stick
Ingredients
Main ingredients
- 2 Chicken breasts large, cut into 4 steaks
- 20 g Butter or olive oil for cooking
- 1 tsp Paprika regular or smoky
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- 1/4 tsp Cumin or coriander or crushed thyme leaves
- 3/4 tsp Salt adjust if using table salt or flakes
- 1/8 tsp Black pepper
- 1 1/2 tbsp All-purpose flour gluten-free okay
- 1/3 cup Dry white wine or chicken stock for sauce
- 30 g Butter to finish the sauce
- 1 tbsp Chopped parsley optional garnish
Instructions
Instructions
- Sprinkle chicken steaks with paprika, onion powder, garlic powder, cumin, salt, and pepper. Coat all sides evenly.
- Dust the seasoned chicken lightly with flour, shaking off excess.
- Heat butter or oil in a skillet over medium-high heat. Sear chicken steaks for 2–3 minutes per side until golden and cooked through.
- Remove chicken from pan and cover loosely with foil to keep warm.
- Pour wine or stock into the same pan. Simmer while scraping up browned bits until slightly reduced.
- Let sauce simmer for 2–3 minutes until thickened slightly.
- Return chicken to pan, coating with sauce and simmering for 1 minute until heated through.
- Stir in remaining butter.
- Garnish with parsley and serve with sauce spooned over.
Notes
Store leftovers in the fridge for up to 4 days or freeze up to 2 months. Reheat slowly with a splash of water or stock to keep sauce from drying out.