Perfectly Cooked Chicken Breast Recipe

Name: Perfectly Cooked Chicken Breast Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 24 min
Yield: 2 serving
Ingredients: 2 8-12 ounce boneless skinless chicken breasts; 2 tablespoons olive oil; ½ peeled small diced shallot; 2 finely minced cloves of garlic; ¼ cup chardonnay wine; 1 to 2 cups chicken stock; 1 tablespoon unsalted butter; 1 teaspoon finely minced fresh thyme; coarse salt and pepper to taste

User Reviews

5.0

162 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
4 mins
Total Time
24 mins
Servings
2
Calories
441 kcal
Course
Main Course
Cuisine
French, American

Perfectly Cooked Chicken Breast Recipe

Frida Davis

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Learn how easy it is to cook boneless chicken breasts that are juicy, tender, and flavorful and come out perfect every single time.

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Ingredients

Servings

2 8-12 ounce boneless skinless chicken breasts
2 tablespoons olive oil
½ peeled small diced shallot
2 finely minced cloves of garlic
¼ cup chardonnay wine
1 to 2 cups chicken stock
1 tablespoon unsalted butter
1 teaspoon finely minced fresh thyme
coarse salt and pepper to taste

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Instructions

Preheat the oven to 375°.
Season the chicken breasts on both sides with salt and pepper.
Next, add a large frying pan to a burner over high heat and let sit for 20 to 30 seconds before adding in the olive oil.
Once the oil begins to lightly smoke, add in the chicken breasts and immediately turn the heat down to medium-high. Note: If it is a hot burner, turn it down to medium.
Cook the chicken breasts between 3 ½ to 4 minutes. Flip it over and add it to the oven and cook for 10-12 minutes at 375°.
Remove from the oven and rest on a cutting board for 2 to 4 minutes. It’s OK if it’s a few minutes longer.
Next, add the pan back to the cooktop over medium heat. Add in the shallots and garlic and saute for 2 to 3 minutes.
Deglaze with optional white wine and cook until it is almost completely absorbed.
Pour the chicken stock and cook on high heat for 2 to 3 minutes. Feel free to cut the amount of chicken stock down to 1 cup instead of 2.
Finish with butter, thyme, salt, and pepper.
Serve the chicken with the pan sauce.

Notes

Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking.
How to Reheat: To reheat it, place it back in a pan with some of the pan sauce, cover it, and cook in the oven for 10 minutes at 350°.
How to Store: It will hold in the refrigerator with it covered up for up to 4 days. It will also freeze well covered for up to 3 months. Pull it out as you need it and let it thaw in the refrigerator before using it.
I like to use either cast iron or stainless-steel pans since they are environmentally friendly and don’t give off any funky chemicals.
It’s important to buy chicken breasts between 7 and 9 ounces in weight. Large 1-pound chicken breasts are not normal, and you should use caution when using them.
Remember that just because food is removed from the heat, it does not stop cooking.
Always add 1 to 2 minutes into your total cooking time to account for carry-over cooking.
If the oil is so hot that it is rolling smoke, it’s burning and needs to be discarded.
There should be no raw pink chicken in the middle of the breast.

Nutrition Information

Show Details

Calories 441kcal (22%) Carbohydrates 11g (4%) Protein 34g (68%) Fat 26g (40%) Saturated Fat 7g (35%) Cholesterol 104mg (35%) Sodium 495mg (21%) Potassium 766mg (22%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 261IU (5%) Vitamin C 5mg (6%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 441 kcal

% Daily Value*

Calories	441kcal	22%
Carbohydrates	11g	4%
Protein	34g	68%
Fat	26g	40%
Saturated Fat	7g	35%
Cholesterol	104mg	35%
Sodium	495mg	21%
Potassium	766mg	16%
Fiber	1g	4%
Sugar	5g	10%
Vitamin A	261IU	5%
Vitamin C	5mg	6%
Calcium	19mg	2%
Iron	1mg	6%