Recipe Background
When you can't decide what to eat for dinner, something like this Easy Pan-Seared Chicken seems like a choice that might be considered a boring, last resort. But once you taste just how juicy, how flavorful, and how amazing this poultry dish is, it's very likely to become one of your top five favorites. The savory, buttery sauce alone will blow your mind and will have you craving it all the time. Boring, bland, and chicken don't belong in the same sentence... at least when it comes to this Easy Pan-Seared Chicken!
When you can't decide what to eat for dinner, something like this Easy Pan-Seared Chicken seems like a choice that might be considered a boring, last resort. But once you taste just how juicy, how flavorful, and how amazing this poultry dish is, it's very likely to become one of your top five favorites. The savory, buttery sauce alone will blow your mind and will have you craving it all the time. Boring, bland, and chicken don't belong in the same sentence... at least when it comes to this Easy Pan-Seared Chicken!
Ingredients
- 4 (6-ounce) chicken breast halves skinless and boneless
- 1/2 teaspoon freshly ground black pepper divided
- 3/8 teaspoon kosher salt divided
- 4 teaspoons olive oil divided
- 1 tablespoon onion grated
- 1 teaspoon garlic minced
- 1 1/2 teaspoons all-purpose flour
- 1/4 cup dry white wine
- 3/4 cup unsalted chicken stock
- 1 tablespoon butter
- 1/4 teaspoon sugar
- 1 tablespoon fresh flat-leaf parsley chopped, for garnish
Directions
- Let the chicken halves stand at room temperature for 20 minutes.
- Sprinkle the chicken halves with 1/4 teaspoon of the pepper and 1/4 teaspoon of the salt.
- Heat a large stainless-steel skillet over medium-high heat.
- Add 1 tablespoon of the oil to the skillet and swirl to coat.
- Add the chicken halves to the oil, rounded-sides down, and cook for 5 minutes.
- Flip the chicken halves, reduce the heat to medium, and cook until they reach an internal temperature of 165 degrees F, about 5 minutes.
- Transfer the chicken halves to a paper-towel-lined plate and let them stand for 5 minutes.
- Add the remaining oil, the onion, and the garlic to the same skillet and sauté for 1 minute.
- Add the flour to the garlic mixture and sauté for 30 seconds.
- Add the wine to the garlic mixture and cook, stirring constantly, until the liquid almost evaporates, about 30 seconds.
- Stir the stock into the garlic mixture and bring to a boil, while scraping the bottom of the pan to release the browned bits.
- Reduce the heat to medium-low and simmer the garlic mixture, while stirring occasionally, until it reduces to 1/2 cup, about 3 minutes.
- Transfer the skillet from the heat and stir in the remaining pepper, the remaining salt, the butter, and the sugar.
- Serve the chicken drizzled with the sauce and garnished with the parsley.
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