Servings
Font
Back
Perfectly Cooked Chicken Breast Recipe
5 from 162 votes

Perfectly Cooked Chicken Breast Recipe

Perfectly Cooked Chicken Breast Recipe guides you to pan-sear boneless, skinless chicken breasts for a crisp exterior, then finish them in the oven to ensure tenderness. A simple pan sauce made with shallots, garlic, white wine, chicken stock, and butter accompanies the dish. Fresh thyme infuses the cooking process, creating subtle herbal undertones. The recipe balances precise cooking times and temperatures to avoid dryness.

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

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

    Cup of Yum
  1. Preheat the oven to 375°.
  2. Season the chicken breasts on both sides with salt and pepper.
  3. 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.
  4. 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.
  5. 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°.
  6. 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.
  7. Next, add the pan back to the cooktop over medium heat. Add in the shallots and garlic and saute for 2 to 3 minutes.
  8. Deglaze with optional white wine and cook until it is almost completely absorbed.
  9. 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.
  10. Finish with butter, thyme, salt, and pepper.
  11. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 441

% 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.