Pan-Seared Chicken with Wine and Herbs

Total Time
25 min
15 min
10 min
Pan sauces are an easy way to flavor 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

16 oz, (two 8 oz. breast halves)

cooking spray

2 spray(s)

kosher salt

¼ tsp

black pepper

¼ tsp, freshly ground

olive oil

2 tsp

uncooked shallot(s)

2 Tbsp, finely chopped

white wine

4 fl oz, dry variety

reduced-sodium chicken broth

¼ cup(s)

fresh thyme

½ tsp, finely chopped or 1/4 tsp each tarragon & chives

kosher salt

1 pinch

unsalted butter

1 Tbsp, cold, cut into small pieces


  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.
  4. Serving size: 3 oz chicken and 4 tsp sauce

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