Pan Fried Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
207 kcal
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Course
Main Course
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Cuisine
American
Pan Fried Chicken
Description
The recipe begins with slicing chicken breasts thin and pounding them to 1/2-inch thickness, promoting quick, even cooking and tender texture. The seasoned chicken is seared in olive oil over medium-high heat until golden on both sides. Removing the chicken allows the pan to capture browned bits for the sauce base.
Deglazing the pan with dry white wine and adding chicken broth infused with garlic, fresh thyme, and Italian seasoning creates a flavorful sauce that simmers to reduce by half. Adding butter and basting the chicken with the sauce enriches the flavor and keeps the meat juicy. The slight herbs and garlic aroma complement the mild seasoning on the chicken.
This chicken pairs well with mashed, roasted, or Greek-style potatoes as well as simple roasted or steamed vegetables like broccoli, green beans, or asparagus. Fresh lemon slices provide brightness when served alongside. The dish makes a satisfying entree with a balanced herbaceous pan sauce.
For best results, choose dry white wines like Chardonnay or Sauvignon Blanc; alternatively, non-alcoholic white wine or extra broth can be used. Maintain a moderate pan temperature when adding butter to prevent separation. Use fresh thyme sprigs and smashed garlic for authentic flavor. The recipe yields four servings and benefits from careful attention to cooking times and sauce reduction.
Ingredients
Chicken & Seasoning
- 2 large chicken breast boneless skinless
- salt
- black pepper
- 2 teaspoons Italian seasoning
- 1-2 tablespoons olive oil
Pan Sauce
- ½ cup white wine
- ½ cup chicken broth
- 6 garlic smashed, cloves
- 4 thyme sprigs, fresh
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon onion powder
- ¼ teaspoon seasoned salt
- 3-4 tablespoons butter salted
- lemon for serving, fresh, sliced
Instructions
- Combine the chicken broth and seasonings (basil, oregano, onion powder, and seasoned salt), and set aside.
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½-inch thick. Pat the chicken dry.
- Lightly sprinkle each side of the chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4 minutes per side, until a golden crust has developed. Set aside.
- Turn the heat off and add the white wine. Set heat to medium and add the chicken broth + seasonings, smashed garlic, and thyme. Adjust heat to bring to a gentle simmer and let it reduce by half.
- Decrease heat to medium-low. Add the butter and the chicken along with any juices from the plate. Let the butter melt and tilt the skillet to transfer the pan sauce to one side. Use a spoon to baste the chicken for 1-2 minutes. (How good does it smell?)
- Add fresh lemon wedges to the skillet if desired or serve them on the side. You can also squeeze the lemon right onto the chicken in the skillet. Remove from heat and serve with mashed potatoes and roasted broccoli. (See notes for other pairing options!)
Notes
- Use dry white wines such as Chardonnay, Pinot Grigio, or Sauvignon Blanc for the pan sauce; non-alcoholic white wine or extra chicken broth are good substitutes.
- Maintain medium heat after adding butter to prevent the sauce from breaking or separating.
- Serve with mashed, roasted, or Greek-style potatoes and roasted vegetables like broccoli, green beans, or asparagus for a complete meal.
- This recipe yields four servings and the nutritional information is per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 3g | 1% |
| Protein | 13g | 26% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 59mg | 20% |
| Sodium | 245mg | 10% |
| Potassium | 275mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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