Pan Fried Chicken Breasts

This Pan Fried Chicken recipe is the epitome of weeknight elegance! The chicken breasts are cooked to golden perfection, creating a meal that’s not only quick and simple but deliciously satisfying. Paired with the sumptuous garlic butter pan sauce, it’s a gourmet-level dinner made effortlessly in under 30 minutes. A perfect balance of flavour that will elevate any dinner table!

Pan Fried Chicken Breasts

Ingredients

Chicken Breasts: You’ll be slicing these in half lengthwise to create thinner slices.
Seasoning: To taste, for seasoning the chicken.
Olive Oil: For searing the chicken.
White Wine: Used to deglaze the skillet. Chardonnay, Pinot Grigio, or Sauvignon Blanc are recommended. Non-alcoholic white wine or chicken broth can be substituted if needed.
Chicken Broth: For creating the pan sauce.
Garlic: Crushed, for flavor.
Thyme: For seasoning.
Butter: Added to the sauce for richness and flavor.
Lemon Wedges: Optional, for serving.

Instructions

Prepare Chicken: Slice each chicken breast in half lengthwise to create two thinner slices. Pat the chicken dry and season each side to taste.
Sear Chicken: In a skillet with olive oil, sear the chicken until golden on each side. Then, remove the chicken and set it aside.
Deglaze Skillet: Pour white wine into the skillet to deglaze it, scraping up any browned bits from the chicken.
Make Sauce: Add chicken broth, crushed garlic, and thyme to the skillet. Simmer and allow the sauce to reduce by half. Reduce heat to medium-low.
Finish Chicken: Add the butter to the sauce, followed by returning the chicken to the skillet. Use a spoon to baste the chicken with the pan sauce for 1-2 minutes.
Serve: Remove from heat and, if desired, serve with fresh lemon wedges. This dish pairs well with mashed potatoes and roasted vegetables like broccoli or green beans.

Pro Tips

Wine Selection: Dry white wines like Chardonnay, Pinot Grigio, or Sauvignon Blanc are ideal. You can substitute these with non-alcoholic white wine or even chicken broth.
Handling Butter: Be mindful of the skillet’s temperature after adding butter to prevent it from breaking or separating.
Sides: Opt for mashed, roasted, or Greek potatoes. For vegetables, roasted broccoli, green beans, or asparagus complement this dish well.
This recipe is designed for a quick, flavorful meal that comes together in under 30 minutes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.
It’s also suitable for freezing, but note that this recipe might have less sauce than usual for freezing purposes.

I hope you enjoy making and savouring this delicious Pan Fried Chicken!