My go-to Chicken Breast recipe
My go-to Chicken Breast recipe is fast, simple, not-boring, and can be made anytime with pantry staples.
Equipment
- large non-stick pan
Ingredients
Chicken and Butter
- 2 large chicken breasts cut in half horizontally to form 4 steaks
- 20 g unsalted butter or olive oil, 1 ½ tbsp
Savoury Seasoned Crust
- 1 teaspoon paprika regular/sweet (or smoky)
- ½ teaspoon onion powder (or more garlic)
- ½ teaspoon garlic powder (or more onion)
- ¼ teaspoon cumin (sub coriander, thyme leaves crushed, or omit)
- ¾ teaspoon cooking salt / kosher salt (halve for table salt, +50% for flakes)
- ⅛ teaspoon black pepper
- 1 ½ tablespoon flour plain/all-purpose, GF
Butter Sauce
- ⅓ cup dry white wine or chicken stock, low sodium, sub water
- 30 g unsalted butter 2 tbsp
- 1 tablespoon roughly chopped parsley optional but recommended
Instructions
Cooking Instructions
- Mix the seasoning ingredients in a bowl. Sprinkle on each side of the chicken, spreading with fingertips to coat evenly, then shake off excess.
- Melt the butter in a large non-stick pan over high heat. Cook chicken for 2 ½ minutes on each side until deep golden or until the internal temperature reaches 67C/153F. Remove onto a plate.
- Lower the heat to medium high. Add the wine and simmer rapidly for 1 - 1 ½ minutes, scraping the pan with a rubber spatula to loosen the golden bits into the sauce, until it's reduced by half. Add the butter and let it melt, mixing well to combine.
- Serve chicken with sauce and sprinkled with parsley. Enjoy!
Notes
To double the recipe, use 2 separate pans to avoid burning the fond in the pan.
Nutrition
Serving: 1steak
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