Pan Seared Chicken Breast with Walnut Sauce

Name: Pan Seared Chicken Breast with Walnut Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 4 pieces chicken breast; 1 teaspoon salt; 2 teaspoons black pepper; 1 tablespoon garlic powder; 2 teaspoons dried oregano; 1 tablespoon butter; 2 cloves garlic; 3 teaspoons minced fresh thyme leaves or 1 teaspoon of dried oregano; 1 cup walnuts; 3/4 cup chicken stock; 1 1/4 cup table cream; salt and pepper to taste

User Reviews

4.2

63 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4 servings
Calories
526 kcal
Course
Main Course
Cuisine
Mediterranean

Pan Seared Chicken Breast with Walnut Sauce

Quade Maldonado

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This Pan Seared Chicken Breast with Walnut Sauce is a Winner Winner Chicken Dinner! Succulent one pan chicken recipe with a luscious walnut sauce served over pasta, rice or cauliflower rice! CRAZY Delicious family recipe you need to try! Video included!

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Ingredients

Servings

1 tablespoon butter
4 pieces chicken breast
1 teaspoon salt
2 teaspoons black pepper
1 tablespoon garlic powder
2 teaspoons dried oregano
1 tablespoon butter
2 cloves garlic minced
3 teaspoons minced fresh thyme leaves or 1 teaspoon of dried oregano
1 cup walnuts
3/4 cup chicken stock
1 1/4 cup table cream
salt and pepper to taste

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Notes

For an even thicker sauce, let it simmer for 3-5 minutes longer.
Make Sure to season your chicken breasts with powdered spices (no chunks of garlic, herbs or onions etc, and no watery lemon juice or tomatoes, etc). This allows the chicken to develop a beautiful golden crust without any burned bits of food!
Use butter or oil for searing the chicken.
Sear the chicken for 3-4 minutes per side and that's optimal for the crust. If you wish to fully continue cooking the chicken in the skillet (not in the walnut sauce), then lower the heat to medium and cover the skillet for an extra 4-4 minutes.
Ideally, I remove the chicken breasts to a plate, make the walnut sauce and continue cooking the chicken in the sauce.
By doing so, the chicken absorbs much of the garlicky walnut cream sauce and this in return adds much more flavor tot he chicken!
For the walnut sauce, remember that as it cooks and bubbles, the sauce will continue to thicken.
You have the option to reduce the thickness of the sauce by adding extra chicken stock to your taste and make the sauce thinner.
For an even thicker sauce, let it simmer for 3-5 minutes longer.
Use a good blender for a smoother sauce!
I love serving this walnut chicken over pasta, but it would taste just as great with rice, or cauliflower rice for a low-carb option.