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Pan Seared Chicken Breast

Pan seared chicken breast with golden crust in a cast iron skillet with white wine pan sauce
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Simply seasoned chicken breasts seared to a beautiful golden-brown crust, then finished in a light white wine and chicken broth pan sauce for maximum juiciness and flavor. Quick, easy, and elegant enough for company.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon Italian seasoning
  • 3 tablespoons olive oil, divided
  • 1/2 cup white wine
  • 1/3 cup low-sodium chicken broth

Instructions

  1. Place chicken breasts between two pieces of plastic wrap and pound to an even thickness using a meat mallet.
  2. In a small dish, combine kosher salt, garlic powder, onion powder, paprika, and Italian seasoning. Rub 1 tablespoon of olive oil and all of the seasoning evenly into both sides of each chicken breast.
  3. Heat the remaining 2 tablespoons of olive oil in a large cast iron skillet or heavy-bottomed pan over medium heat. Once the oil shimmers, add the chicken breasts without crowding. Cook for 3 to 4 minutes per side until golden brown. Work in 2 batches if needed, adding more oil as necessary. Set the first batch aside on a plate while the second batch sears.
  4. Remove all the chicken from the pan. Pour in the white wine and chicken broth, using a wooden spoon to scrape up all the browned bits from the bottom of the pan.
  5. Increase the heat until the liquid bubbles, then reduce to a gentle simmer.
  6. Return all the chicken breasts to the pan. Cover and cook for 10 minutes.
  7. Uncover and cook for a final 2 to 3 minutes. Chicken is done when the internal temperature reaches 165 degrees F and the juices run clear.
  8. Let the chicken rest for a few minutes before slicing and serving.

Notes

  • A cast iron skillet is strongly recommended for even heat distribution and a perfect sear.
  • Swap white wine for additional chicken broth if preferred.
  • Always pound chicken to an even thickness to prevent dry or undercooked spots.
  • Do not move the chicken during the first 3 to 4 minutes – let a proper golden crust develop before flipping. If it sticks, it is not ready yet.

Nutrition

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