Simply seasoned and cooked in white wine, this Pan Seared Chicken Breast recipe is quick and easy, but tasty enough to serve to company! Juicy and tender, the chicken comes out perfectly cooked and is delicious served with your favorite veggie and potato sides.
What’s in a Stovetop Chicken Breast?
Flavored with everyday seasonings and cooked in white wine and chicken broth, these chicken breasts come out perfectly every single time.
- Chicken: We’re learning to cook the perfect juicy boneless, skinless chicken breast.
- Seasonings: Kosher salt, garlic powder, onion powder, ground paprika, and Italian seasoning are classic seasonings for this chicken.
- Olive Oil: Helps the chicken cook without burning.
- White Wine: Helps release the yummy browned bits from the bottom of the pan to create a yummy pan sauce.
- Chicken Broth: Combines with the wine to create a flavorful sauce.
Pro Tip: If your chicken breasts are all different thicknesses, pound them to an even thickness to help them cook more evenly.
Variations on a Seared Chicken Breast
You can season these chicken breasts however you like. Chicken seasoning, blackened seasoning, Creole seasoning, herbs de Provence, taco seasoning, or za’atar would all be super tasty!
Searing is a technique in which the surface of the food is cooked at a high temperature until a brown crust forms.
You’ll want to sear this chicken in oil to prevent burning. But you’ll need less than you’d think! You want to coat the bottom of the pan, but you don’t want the oil to come up the sides. 2 tablespoons of oil should be sufficient.
The best pan for searing is a heavy-bottomed pan, such as a cast iron skillet. This type of pan will distribute the heat evenly, thus cooking the chicken more evenly.
You’ll want to make sure your pan is fully preheated before adding the chicken so that it gets a nice sear without being overcooked. I recommend using an instant-read thermometer the first few times you cook the chicken to get a feel for when it is done!
No! Covering the chicken will cause it to steam, trapping moisture and preventing the crust from forming.
Properly cooked seared chicken should be firm and the juices should run clear when it is cut. It should register 165°F on an instant-read thermometer. If the juices are reddish or pinkish, you will need to continue cooking the chicken until they run clear.
How to Store and Reheat
Store leftover pan seared chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat in a pan set over medium-low heat until warmed through.
How to Freeze
Freeze pan seared chicken breasts in an airtight container for up to 3 months. Allow to thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve pan seared chicken breasts atop a Caesar salad or with a starch and vegetables, such as pasta, mashed potatoes, rice, broccoli, green beans, Brussels sprouts, or asparagus. Try adding a sauce, like chimichurri, mustard cream sauce, salsa verde, or garlic aioli.
Pan Seared Chicken Breast Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground paprika
- ½ teaspoon Italian seasoning
- 3 tablespoons olive oil divided
- ½ cup white wine
- ⅓ cup low sodium chicken broth
Equipment
- Cast Iron Skillet (optional)
- Instant-Read Thermometer (optional)
Instructions
- Place the chicken breasts between two pieces of plastic wrap and pound the meat to even thickness.4 boneless, skinless chicken breasts
- Combine the salt, garlic powder, onion powder, paprika, and Italian seasoning in a small dish.1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground paprika, ½ teaspoon Italian seasoning
- Rub 1 tablespoon of olive oil and the seasoning into the chicken breasts.3 tablespoons olive oil
- Heat 2 tablespoons of oil in a large heavy-bottomed frying pan set over medium heat.
- Once heated, place the chicken breasts in pan, cooking for 3-4 minutes per side until the chicken is browned. Do this in 2 batches, adding in more oil if needed.
- Remove the chicken from the pan and pour in the wine and chicken broth, using a wooden spoon to scrape up any brown bits from the bottom of the pan.½ cup white wine, ⅓ cup low sodium chicken broth
- Turn up the heat until the mixture bubbles, then reduce to a simmer.
- Place the chicken breasts back in the pan, and cook the chicken, covered, for an additional 10 minutes.
- Uncover the pan and let the chicken cook for an additional 2-3 minutes.
- Let the chicken rest for a few minutes before serving.
Notes
- Use a heavy-bottomed pan, such as a cast iron skillet.
- If your chicken breasts are all different thicknesses, pound them to an even thickness to help them cook more evenly.
- Properly cooked seared chicken should be firm and the juices should run clear when it is cut. It should register 165°F on an instant-read thermometer.
Grace H says
Was very tasty we all enjoyed.
Can be possible bake in the oven, I don’t have Skillet , I cooked in a pot .
I love all your recipes
Becky Hardin says
Here’s a great recipe for oven-baked chicken breasts: https://easychickenrecipes.com/juicy-baked-chicken-breast/
Sherry says
Hi
Can we bake this?
If so what time & temperature?
Thx❤️
Becky Hardin says
Hi, follow this recipe for juicy baked chicken breast (click here) for more info!
Sherry says
Thx
Sherry says
How many cups 4 chicken breasts will yield?
Thx
Becky Hardin says
One 8-ounce chicken breast will yield about 1⅓ cups shredded chicken. Hope this helps!
Sherry says
Thx❤️
Sherry says
Any substitute for wine?
Thx
Becky Hardin says
You can use chicken broth or stock!
Sherry says
Thx