Photo of Pan-Seared Chicken with Wine and Herbs by WW

Pan-Seared Chicken with Wine and Herbs

Points® value
Total Time
25 min
15 min
10 min
Pan sauces are an easy way to flavour chicken without adding a lot of extra time and effort. Just a touch of butter adds wonderful richness to the sauce.


Uncooked boneless skinless chicken breast

450 gm, (2 225 g [8 oz]. breast halves)

Kosher salt

¼ tsp(s), (1 ml)

Kosher salt

1 pinch(es)

Black pepper

¼ pinch(es), (1 ml)

Olive oil

2 tsp(s), (10 ml)


2 tbsp(s), (30 ml), finely chopped

White wine

4 fl oz, (120 ml), dry

Reduced-sodium chicken broth

¼ cup(s), (60 ml)

Fresh thyme

½ tsp(s), finely chopped, or 1 ml each tarragon and chives

Unsalted butter

1 tbsp(s), (15 ml), cold, cut into small cubes


  1. Slice through each chicken breast lengthwise to form two thinner cutlets. Pound gently to even thickness, if necessary.
  2. Coat a 12-inch skillet with cooking spray; set over medium-high heat until very hot. Season chicken with salt and pepper. Add chicken to pan; cook, undisturbed, until golden, about 2 minutes. Turn and cook until just cooked through, 1 to 2 minutes more. Transfer chicken to a platter; keep warm.
  3. Add oil and shallots to same skillet; sauté 30 seconds. Add wine; cook, stirring to release brown bits from bottom of pan, and until reduced by half, 1 to 2 minutes. Add broth; simmer 1 minute more. Stir in thyme (or tarragon and chives), a pinch of salt and juices from chicken platter; remove pan from heat. Swirl in butter until sauce is creamy; spoon sauce over chicken.


Serving size: 85 g (3 oz) chicken and 20 ml (4 tsp) sauce