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Pan-Seared Country Seasoned Chicken Breast with Butter Sauce Recipe

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4.1 from 63 reviews

This quick and easy Pan-Seared Country Seasoned Chicken Breast with Butter Sauce is the ultimate go-to recipe for a flavorful, satisfying meal made with pantry staples. The chicken is coated with a savoury seasoned flour crust for a crispy texture and cooked in butter to develop a deep golden sear. A simple white wine butter sauce made in the same pan enhances the dish with rich, aromatic flavors. Ready in just 12 minutes, it’s perfect for busy weeknights or any time you want a comforting yet simple chicken dinner.

  • Total Time: 12 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 2 large chicken breasts (250 - 300g / 8 - 10 oz each), each cut in half horizontally to form 4 steaks
  • 20g (1 1/2 tbsp) unsalted butter or 1 1/2 tbsp olive oil

Savoury Seasoned Crust

  • 1 tsp paprika (regular/sweet or smoky)
  • 1/2 tsp onion powder (or more garlic powder)
  • 1/2 tsp garlic powder (or more onion powder)
  • 1/4 tsp cumin (substitute with coriander, thyme leaves crushed, or omit)
  • 3/4 tsp cooking salt / kosher salt (halve if using table salt, increase by 50% for flakes)
  • 1/8 tsp black pepper
  • 1 1/2 tbsp flour (plain/all-purpose or gluten-free)

Butter Sauce

  • 1/3 cup dry white wine or chicken stock (low sodium), or water as a substitute
  • 30g (2 tbsp) unsalted butter
  • 1 tbsp roughly chopped parsley (optional but recommended)

Instructions

  1. Season: In a bowl, mix together the paprika, onion powder, garlic powder, cumin, salt, black pepper, and flour. Sprinkle this seasoned flour mixture evenly on both sides of each chicken steak, pressing gently with your fingertips to coat well. Shake off any excess flour.
  2. Sear: Heat a large non-stick pan over high heat and add the butter (or olive oil). When hot, place the chicken pieces in the pan and cook for about 2 1/2 minutes on each side until they turn a deep golden brown and reach an internal temperature of 67°C (153°F). Remove the chicken and place on a plate.
  3. Make the Pan Sauce: Lower the heat to medium-high. Pour in the dry white wine (or chicken stock/water) and simmer rapidly for 1 to 1 1/2 minutes. Scrape the pan with a rubber spatula to loosen and incorporate the browned bits (fond) into the sauce until the liquid has reduced by half. Stir in the butter until melted and fully combined into a glossy sauce.
  4. Serve: Spoon the butter sauce over the chicken, sprinkle with chopped parsley, and serve immediately. Enjoy your quick, savory, butter-rich country-style chicken!

Notes

  • To double the recipe, use two separate pans. Cooking in batches in one pan may cause the fond to burn, which will affect flavor.
  • This recipe also works well with boneless chicken thighs; cook a bit longer to ensure they are cooked through.
  • The flour creates a light crispy crust on the chicken and helps the sauce cling. Use regular all-purpose or gluten-free flour. Bread flour or self-raising flour also work. Cornstarch/cornflour can be a substitute.
  • Use any dry white wine—Chardonnay is a great choice. Avoid sweet or heavily oaked wines. Leftover sparkling wine works well too.
  • The pan sauce is small in volume but very flavorful. It complements the chicken without overwhelming it.
  • Leftovers keep up to 3 days refrigerated or 3 months frozen, though the crust may lose crispness.
  • Author: Amelia
  • Prep Time: 5 minutes
  • Cook Time: 7 minutes
  • Category: Mains
  • Method: Frying
  • Cuisine: Western

Find it online: https://recipesvibe.com/pan-seared-country-seasoned-chicken-breast-with-butter-sauce-recipe/