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My go-to Chicken Breast recipe

My go-to Chicken Breast recipe
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★★★★★

4.7 from 14 reviews

A simple, flavorful chicken breast recipe featuring a savory seasoned crust and a rich butter sauce. Perfectly seared chicken breasts are coated with a blend of spices, pan-fried to a golden finish, and served with a delicious wine butter sauce garnished with fresh parsley. Ideal for a quick weeknight dinner or a satisfying meal any day of the week.

Ingredients

Scale

Chicken and Seasoning

  • 2 large chicken breasts (250 – 300g / 8 – 10 oz each), each cut in half horizontally to form 4 steaks, no need to pound
  • 1 1/2 tbsp flour, plain/all-purpose or gluten-free
  • 1 tsp paprika (regular/sweet or smoky)
  • 1/2 tsp onion powder (or more garlic powder)
  • 1/2 tsp garlic powder (or more onion powder)
  • 1/4 tsp cumin (or substitute coriander, thyme leaves crushed between fingers, or omit)
  • 3/4 tsp cooking salt or kosher salt (halve for table salt, +50% for flakes)
  • 1/8 tsp black pepper

Cooking Fat

  • 20g / 1 1/2 tbsp unsalted butter or 1 1/2 tbsp olive oil

Butter Sauce

  • 1/3 cup dry white wine or chicken stock (low sodium), substitute water if desired
  • 30g / 2 tbsp unsalted butter
  • 1 tbsp roughly chopped parsley (optional but recommended)

Instructions

  1. Season the Chicken: In a small bowl, combine paprika, onion powder, garlic powder, cumin, salt, black pepper, and flour. Sprinkle this seasoning mixture evenly on all sides of the chicken steaks, pressing lightly with your fingertips to adhere the spices and flour. Shake off any excess to avoid clumping.
  2. Sear the Chicken: Heat a large non-stick pan over high heat and melt the butter or warm the olive oil. Add the chicken steaks and cook without moving them for 2 1/2 minutes on each side until they develop a deep golden crust and reach an internal temperature of 67°C (153°F). Remove the chicken onto a warm plate and set aside.
  3. Prepare the Pan Sauce: Lower the heat to medium-high. Pour in the dry white wine or chicken stock, scraping the pan with a rubber spatula to loosen all the flavorful browned bits from the bottom. Simmer rapidly for 1 to 1 1/2 minutes until the liquid reduces by half. Add the butter and stir continuously until it melts and the sauce becomes silky and well combined.
  4. Serve: Pour the butter sauce over the chicken steaks and sprinkle with the roughly chopped parsley. Serve immediately while hot and enjoy the rich, savory flavors.

Notes

  • Cutting the chicken breasts horizontally into thinner steaks allows for faster and more even cooking without pounding.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • If dry white wine is unavailable, low sodium chicken stock or water can be used for deglazing.
  • The butter sauce yields enough for 4 chicken steaks; adjust quantities as needed if scaling the recipe.
  • Using unsalted butter allows better control over the saltiness of the dish.

Nutrition

Keywords: chicken breast recipe, pan-fried chicken, savory chicken crust, butter sauce, easy chicken dinner

Find it online: https://yumwithmia.com/my-go-to-chicken-breast-recipe/