Photo of Pan-seared chicken with wine and herbs by WW

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 and creaminess to the sauce. Pounding the chicken beforehand ensures fast and even cooking, as it'll take less than 5 minutes to sear in a scorching-hot pan. Use the same skillet to make the sauce, which features shallots, white wine, chicken broth, thyme (or tarragon and chives, if you prefer), and all those delicious juices from the chicken that accumulated as it sits. Spoon the thickened sauce over the chicken and serve for a filling, satisfying weeknight dinner.


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


2 Tbsp, chopped, 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(es)

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