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Seared Chicken Breast with Pan Sauce

This recipe features chicken breasts seared to a golden crust, then finished with a flavorful pan sauce made from deglazing with white wine or chicken broth. The result is tender, juicy chicken with a slightly smoky aroma and a rich, glossy sauce that elevates an everyday protein into a special meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 pieces chicken breasts boneless, skinless
  • 1 teaspoon salt sea salt preferred
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon smoked paprika or chili powder for a bit of heat
  • 2 tablespoons olive oil high-quality for better searing
  • 1/4 cup white wine or chicken broth for deglazing
  • fresh herbs optional thyme or parsley for garnish and brightness

Equipment

  • Cast iron skillet
  • Sharp chef’s knife
  • Meat thermometer
  • Tongs
  • Paper towels

Method
 

  1. Pat the chicken breasts dry with paper towels to remove excess moisture, which helps achieve a good sear.
  2. Season each chicken breast generously with salt, pepper, and smoked paprika to enhance flavor and aid in browning.
  3. Heat the cast-iron skillet over medium-high heat until it shimmers and is hot to the touch, about 2 minutes.
  4. Add the olive oil to the hot skillet, swirling to coat the bottom evenly.
  5. Carefully place the chicken breasts into the skillet, laying them away from you to avoid splatters. Let them cook undisturbed for 6-7 minutes until the underside develops a deep golden brown crust and releases easily from the pan.
  6. Flip the chicken using tongs and cook for an additional 5-6 minutes, until the other side is also golden and the internal temperature reaches 74°C (165°F).
  7. Remove the chicken from the skillet and let it rest on a plate, loosely tented with foil, for about 5 minutes to retain juices.
  8. While the chicken rests, pour the white wine or chicken broth into the hot skillet, scraping up the browned bits with a wooden spoon to create a flavorful pan sauce. Let it simmer until slightly reduced and fragrant.
  9. Slice the rested chicken breasts into strips or serve whole, then spoon the warm pan sauce over the top.
  10. Garnish with freshly chopped herbs like thyme or parsley for a bright finishing touch.
  11. Enjoy your tender, flavorful chicken with a glossy, smoky pan sauce—perfect for a quick yet impressive dinner.