Perfectly Cooked Chicken Breast Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Additional Time
4 mins
-
Total Time
24 mins
-
Servings
2
-
Calories
441 kcal
-
Course
Main Course
Perfectly Cooked Chicken Breast Recipe
Description
This recipe starts by seasoning chicken breasts with salt and pepper, then searing them in hot olive oil until golden on the outside. The breasts are transferred to a 375°F oven to finish cooking evenly without drying out. Resting the meat after cooking allows juices to redistribute for moistness.
A pan sauce is prepared by sautéing shallots and garlic in the chicken’s cooking pan, deglazing with chardonnay wine, then reducing with chicken stock. Butter and fresh thyme are stirred in at the end, enriching the sauce with smoothness and herbaceous notes. This sauce complements the chicken without overpowering it.
The bird should reach no pink in the center to ensure doneness, and carry-over cooking is accounted for by resting. It can be served alone with the sauce or paired with sides of choice. The method advises using pans like cast iron or stainless steel for clean cooking and warns against using oversized chicken breasts, which cook unevenly.
Make-ahead and storage tips include refrigerating for up to 4 days or freezing for 3 months. Reheating is best done covered with sauce in the oven to maintain moisture.
Ingredients
- 2 8-12 ounce chicken breast boneless skinless
- 2 tablespoons olive oil
- ½ shallot peeled small diced
- 2 garlic finely minced cloves
- ¼ cup chardonnay wine
- 1 to 2 cups chicken stock
- 1 tablespoon butter unsalted
- 1 teaspoon thyme finely minced, fresh
- salt coarse, to taste
- black pepper coarse, to taste
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
- Rest cooked chicken breasts for 2 to 4 minutes to allow juices to redistribute.
- Use cast iron or stainless steel pans to avoid unwanted chemical reactions.
- Choose chicken breasts weighing 7 to 9 ounces for consistent cooking results.
- Reheat covered with pan sauce in the oven at 350°F for 10 minutes to retain moisture.
- Store cooked chicken covered in the refrigerator up to 4 days or freeze up to 3 months.
- Carry-over cooking occurs; allow for 1 to 2 extra minutes in cooking time.
- Discard oil if it is smoking heavily to avoid burned flavors.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
