Go Back

Chicken Breast Recipe

A quick and flavorful chicken breast recipe featuring a spiced crust and a buttery pan sauce, ready in under 15 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 2 large boneless, skinless chicken breasts (halved horizontally into 4 thin fillets)
  • 1.5 tbsp unsalted butter (for cooking)
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.25 tsp ground cumin (or substitute with coriander or thyme)
  • 0.75 tsp kosher salt (adjust if using table salt)
  • 0.125 tsp black pepper
  • 1 tbsp all-purpose flour (or gluten-free flour)
Sauce Ingredients
  • 0.33 cup dry white wine (or chicken stock if preferred)
  • 2 tbsp additional butter (to finish the sauce)
  • to taste fresh herbs (parsley and/or thyme), chopped, for garnish

Method
 

Preparation
  1. Slice the large chicken breasts in half horizontally to get four thinner pieces. Pat them dry with paper towels.
  2. In a small bowl, combine paprika, onion powder, garlic powder, cumin, salt, pepper, and flour.
  3. Lightly coat both sides of each chicken fillet with the spice mix, shaking off any excess.
Cooking
  1. Heat a large skillet over medium-high heat. Add 1½ tbsp butter and olive oil.
  2. Once the fat is hot and foamy, place the chicken pieces in the pan. Cook for about 2-3 minutes per side until a golden crust forms and the interior is nearly cooked through.
Resting & Saucing
  1. Remove the chicken from the pan and let it rest for about 3 minutes, loosely covered.
  2. Using the same pan, pour in the white wine (or chicken stock) to deglaze. Scrape up the browned bits stuck to the pan’s bottom and simmer for about 1 minute.
  3. Stir in the remaining butter and fresh herbs, melting gently into the sauce.
Serving
  1. Plate the chicken, spoon over the buttery sauce, garnish with additional fresh herbs, and enjoy immediately.

Notes

If you don’t want to cook with wine, just use chicken broth. The quick dusting of flour makes the crust a little crispier. Make extra if you can as leftovers keep well.