Description
A bright and buttery pan sauce complements perfectly seared chicken breasts in this quick weeknight meal.
Ingredients
- 2 boneless, skinless chicken breasts (about 6–8 oz each)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika or sweet paprika (optional)
- 2 tbsp olive oil (or avocado oil)
- 2 tbsp unsalted butter, divided
- 3 garlic cloves, minced
- 1/3 cup low-sodium chicken stock (or white wine)
- 2 tbsp fresh lemon juice (about half a lemon)
- 1 tbsp capers, rinsed (optional)
- 1 tbsp chopped fresh parsley or thyme for garnish
Instructions
- Pat the chicken dry with paper towels. Season both sides evenly with salt, pepper, and paprika (if using). Let rest for 10 minutes.
- Warm a large skillet over medium-high heat and add the olive oil. When the oil is hot and shimmering, place the chicken breasts in the pan. Sear undisturbed for 4–5 minutes until the first side is deeply golden and releases easily.
- Flip the chicken; add 1 tablespoon butter to the pan and cook the second side for 3–4 minutes, spooning melted butter over the meat if the pan allows.
- Transfer the chicken to a plate and tent loosely with foil to rest for several minutes—this preserves juiciness.
- Reduce heat to medium, add the remaining tablespoon of butter to the same pan, and sauté the minced garlic until fragrant, about 30 seconds to 1 minute—don’t let it burn.
- Pour in the chicken stock or wine, scraping up the browned bits with a wooden spoon. Reduce the liquid for about 1–2 minutes until slightly concentrated.
- Stir in the lemon juice and capers; simmer for 30 seconds to meld flavors. Taste and adjust seasoning.
- Return the chicken to the pan and coat with the sauce for 30–60 seconds to rewarm. Plate the breasts and spoon extra sauce over them. Garnish with chopped parsley or thyme.
Notes
This dish is ideal for weeknight dinners and can be dressed up for special occasions. Replace capers with green olives for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Mediterranean