Easy Sauteed Chicken
This easy sauteed chicken breast recipe is delicious and only takes about 20 minutes to make (pan sauce included). Juicy pan-seared chicken breast that’s perfect for a busy weeknight.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 4 boneless skinless chicken breasts (7-8 oz/ 200-230 g each)
- 2 tbsp olive oil (divided)
- 1 tsp fine sea salt (or kosher salt, Note 1)
- 1/2 tsp ground black pepper
- 1 tsp sweet paprika
- 1/2 tsp garlic powder
- 1 tbsp butter
- 3 small shallots (or 1 onion, finely chopped)
- 1 tbsp olive oil
- 3 garlic cloves (finely minced)
- 1/4 cup dry white wine (60 ml)
- 1 cup chicken stock (230 ml)
- 1 medium lemon (the juice)
- 1 tbsp granulated sugar (more to taste)
- 1 tbsp Dijon mustard
- 2 tbsp butter ()
Instructions
- 1
Pound the breast pieces with a meat mallet between two layers of plastic wrap until they are evenly thick (Note 3). 4 chicken breasts
- 2
Season: Mix the spices in a small bowl. Pat the chicken dry and rub it with one tablespoon of olive oil. Then rub it with the spices. 1 tsp salt + ½ tsp pepper + 1 tsp sweet paprika + ½ tsp garlic powder
- 3
Sauté: Heat the remaining oil and the butter in the skillet. Cook the chicken breasts on medium heat for 4 minutes, flip, and cook for another 5 minutes. Turn the heat down a bit if the skillet is getting too hot and the pieces are browning too fast. 1 Tbsp oil + 1 Tbsp butter
- 4
Check the internal temperature with an instant-read thermometer; it should be 165°F/ 74°C. If the temperature is not safe yet, continue cooking the chicken until it reaches the safe temperature (Note 4).
- 5
Rest: Transfer to a warm plate and let it rest while you make the sauce. Or let it rest for 4-5 minutes anyway if you don’t make the sauce.
- 6
Let the skillet cool down for a few minutes (Note 5).
- 7
Sauté: Melt the butter in the skillet. Cook the finely chopped shallots over medium-low heat for about 3 minutes until softer and golden. Don’t let it get brown; turn the heat down if necessary. Add the finely minced garlic and stir for 30 seconds. 1 Tbsp oil + 3 shallots onion + 3 garlic cloves
- 8
Pour in the white wine, scrape the bottom of the pan, and let the wine bubble off for about 30 seconds. Add the stock and simmer the sauce until it is slightly reduced. ¼ cup/ 60 ml white wine + 1 cup/ 230 ml chicken stock
- 9
Whisk in the lemon juice, mustard, and butter; the sauce should be slightly thick and glossy. juice of 1 lemon + 1 Tbsp mustard + 2 Tbsp/ 30 g butter
- 10
Serve: Spoon the sauce on the chicken breast pieces and serve immediately.