chicken and pan sauce recipe

Written BySheba G Updated On
chicken and pan sauce recipe
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The Best chicken and pan sauce recipe

I’ve always been a fan of chicken and pan sauce recipe, it’s a classic dish that never goes out of style. I remember my grandmother used to make it for special occasions, and now I make it for my family gatherings.

The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients. The combination of flavors is just right, not too overpowering, yet still satisfying.

I love how the pan sauce adds a depth of flavor to the chicken that’s just hard to resist. My kids are huge fans of this dish, they can’t get enough of it.

It’s a great way to get them to eat chicken without complaining about it being too dry or boring. The health benefits of this dish are also a plus, with lean protein from the chicken and minimal added sugars from the pan sauce.

Overall, this recipe is a staple in my household and I highly recommend it to anyone looking for a simple yet delicious meal option.

Chicken with Pan Sauce

Chicken with Pan Sauce

4.5 from 1025 votes

A simple yet elegant dish featuring pan-seared chicken breasts with a rich, savory pan sauce made from the browned bits left in the skillet. The sauce is enhanced with aromatics and a splash of wine or broth, creating a flavorful complement to the tender chicken.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 boneless, skinless chicken breasts (about 6 oz each)
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

For the Pan Sauce

2 tbsp unsalted butter
1 shallot, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine or chicken broth
1 cup low-sodium chicken broth
1 tsp fresh thyme leaves (or 1/2 tsp dried)
1 tbsp all-purpose flour (optional, for thicker sauce)
1 tbsp fresh lemon juice
Salt and pepper to taste

👨‍🍳Directions

1Place the chicken breasts on a cutting board and pat them dry with paper towels.
2Season both sides evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
3Heat the olive oil in a large skillet over medium-high heat until it shimmers.
4Carefully place the chicken breasts in the skillet and cook for 5 to 6 minutes per side, until golden brown and the internal temperature reaches 165°F.
5Transfer the chicken to a plate and tent loosely with foil.
6Reduce the heat to medium and add the butter to the skillet.
7Once melted, add the shallot and cook for 2 to 3 minutes, stirring frequently, until softened and translucent.
8Add the garlic and cook for 30 seconds until fragrant.
9Pour in the wine or broth and scrape the bottom of the skillet with a wooden spoon to release the browned bits.
10Let the liquid simmer for 2 to 3 minutes until reduced by half.
11Add the chicken broth and thyme, then bring the mixture to a gentle boil.
12If using flour, whisk it with 2 tablespoons of water in a small bowl to create a slurry, then whisk it into the sauce.
13Simmer for 3 to 4 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
14Stir in the lemon juice and season with additional salt and pepper to taste.
15Return the chicken and any accumulated juices to the skillet, spoon the sauce over the chicken, and cook for 1 to 2 minutes to warm through.
Serve immediately.

🔧Equipment

Large skillet (preferably stainless steel or cast iron)
Tongs
Measuring cups and spoons
Cutting board
Chef’s knife
Small bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 110mg🧂Sodium: 720mg🌾Total Carbs: 6g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 42g

📝Notes

For a richer sauce, use butter instead of olive oil for searing. You can substitute the wine with additional chicken broth if preferred. Adjust the thickness of the sauce by adding more or less flour slurry.

Watch Video Of How Chicken with Pan Sauce Works

This chicken and pan sauce recipe is always a good idea because it looks impressive but stays simple enough for a weeknight, and it feeds a crowd without extra work.

I make it for family gatherings because everyone gets a tender piece of chicken with plenty of sauce, and I am not stuck in the kitchen while everyone else is at the table.

❓ Frequently Asked Questions About Chicken with Pan Sauce

Q: What is the origin of the chicken and pan sauce recipe?

The chicken and pan sauce recipe has its roots in European cuisine, specifically in the French tradition of cooking with butter and cream.

Q: How long does it take to cook the chicken and pan sauce?

Cooking time will depend on the size of your chicken pieces, but generally, you’re looking at around 20-30 minutes for the chicken to be cooked through.

Q: Can I use store-bought pan sauce instead of making my own?

While store-bought pan sauce can be convenient, I highly recommend making your own as it allows you to control the amount of salt and sugar that goes into it.

Q: Is this recipe suitable for vegetarians or vegans?

No, this recipe is not suitable for vegetarians or vegans as it contains chicken and dairy products.

Q: Can I reheat this dish multiple times without compromising its quality?

Yes, you can reheat this dish multiple times without compromising its quality as long as you reheat it in the oven or on low heat on your stovetop.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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