Description
Perfectly seared and juicy chicken breasts with a luxurious pan sauce, inspired by Ina Garten’s foolproof technique for tender, flavorful results every time.
Ingredients
- Boneless skinless chicken breasts – 4 pieces (6-8 oz each)
- Olive oil – 3 tablespoons
- Fresh lemon juice – 2 tablespoons
- Garlic cloves, minced – 4 cloves
- Fresh thyme leaves – 1 tablespoon
- Kosher salt – 2 teaspoons
- Freshly ground black pepper – 1 teaspoon
- Unsalted butter – 2 tablespoons
- White wine – 1/4 cup
- Chicken stock – 1/2 cup
Instructions
- 1. Pat chicken breasts completely dry with paper towels and season generously with salt, pepper, and fresh thyme. Let rest at room temperature for 30 minutes.
- 2. Heat olive oil in a large skillet over medium-high heat until shimmering.
- 3. Place chicken breasts in the pan without overcrowding and cook undisturbed for 5-6 minutes until golden brown.
- 4. Flip chicken and continue cooking for another 5-6 minutes until internal temperature reaches 160°F.
- 5. Remove chicken to a plate and tent with foil to rest.
- 6. Reduce heat to medium, add minced garlic to the pan and cook for 30 seconds until fragrant.
- 7. Deglaze pan with white wine, scraping up browned bits, then add chicken stock.
- 8. Let sauce reduce by half, about 3-4 minutes, then remove from heat and swirl in cold butter.
- 9. Drizzle lemon juice over rested chicken, pour pan sauce over top, and serve immediately.
Notes
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 350°F with a splash of chicken stock. Chicken can be frozen for up to 3 months when wrapped tightly. Serve with roasted vegetables, mashed potatoes, or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 285
- Sugar: 1g
- Sodium: 620mg
- Fat: 11g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 42g