Pan-Seared Chicken Breast with White Wine Butter Sauce
This pan-seared chicken breast recipe, dressed with a sumptuous white wine butter sauce, is quick, delicious, and impressive. It's perfect for busy weeknights and pairs well with various sides.
Equipment
- large skillet
Ingredients
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 2 tablespoons unsalted butter
- Fresh herbs for garnish (like parsley or thyme)
Instructions
Instructions
- Begin by patting the chicken breasts dry and generously season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts.
- Cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest.
- In the same skillet, pour in the white wine to deglaze the pan, scraping up any delicious brown bits left from cooking the chicken.
- Reduce the wine by half, then stir in the butter until melted and combined.
- Return the chicken to the skillet, spooning the sauce over it to soak up all the flavor.
- Garnish with fresh herbs before serving.
Notes
This dish can be served with steamed veggies or a light salad. The sauce can also be drizzled over roasted potatoes.