Chicken Pan Sauce
Before diving into the delightful world of chicken pan sauce, let’s chat about side dishes that can elevate your meal. This sauce is a superstar and can partner beautifully with a variety of companion dishes.
Equipment
- Skillet, Tablespoons
Ingredients
- 1 teaspoon freshly minced garlic
- 2 tablespoons unsalted butter divided
- Kosher salt and freshly cracked black pepper to taste
- 2 teaspoons Italian herb seasoning blend divided
- 1 teaspoon Dijon mustard
- ¼ cup finely minced shallots
- 2 pounds boneless skinless chicken breasts, pounded evenly to ½-inch thickness
- 2 tablespoons light olive oil
- 1 ½ cups low-sodium chicken broth or substitute with 1 cup dry white wine
Instructions
Step 1: Prepare the Chicken
- Start by preparing your chicken breasts. Pat them dry with paper towels to remove excess moisture—this helps achieve a nice sear. Season the chicken breasts on both sides with kosher salt, freshly cracked black pepper, and one teaspoon of the Italian herb seasoning. Make sure you coat them evenly.
Step 2: Sear the Chicken
- Heat a large skillet over medium-high heat. Add the light olive oil and let it get hot. When the oil shimmers, carefully add the seasoned chicken breasts to the skillet. Sear them for about 5–7 minutes on one side without moving them.
- This allows a nice golden crust to form. Flip the chicken and sear for an additional 5–7 minutes on the other side until the chicken is cooked through. Use a meat thermometer if you need—chicken should reach an internal temperature of 165°F.
Step 3: Remove the Chicken
- Once the chicken is cooked, transfer it to a plate and cover it loosely with foil to keep it warm. Don’t clean the skillet; instead, let those flavorful bits hang around for the sauce.
Step 4: Sauté Shallots and Garlic
- Now, let’s add flavor! In the same skillet, reduce the heat to medium. Add one tablespoon of butter and let it melt.
- Toss in the minced shallots and sauté them for about 2–3 minutes until they become translucent. Stir in the minced garlic and cook for another 30 seconds, just until fragrant. Be careful not to burn the garlic; it can turn bitter quickly.
Step 5: Deglaze the Pan
- Next, it's time to deglaze the pan. Pour in the low-sodium chicken broth (or white wine), scraping up all those little bits of heaven from the bottom of the skillet with a wooden spoon. Keep stirring to incorporate the flavors. Allow the mixture to simmer for about 4–5 minutes until it reduces slightly.
Step 6: Finish the Sauce
- Once the sauce has reduced, add the Dijon mustard and remaining one tablespoon of butter. Whisk everything together until the butter is melted and the sauce is well combined. Season with the remaining teaspoon of Italian herb seasoning, salt, and pepper to taste.
Step 7: Serve
- To serve, place the chicken breasts on a plate and generously spoon the pan sauce over the top. Feel free to garnish with fresh herbs like parsley or thyme if you have them on hand.
Notes
- Use a heavy skillet: A skillet that retains heat well, such as cast iron or stainless steel, helps achieve the best sear.
- Don’t overcrowd the pan: If you have too much chicken, you might steam rather than sear. Cook in batches if necessary.
- Experiment with flavors: Feel free to mix in a splash of lemon juice or a bit of cream for a different flavor profile.
- Make it ahead: You can make the sauce ahead of time and reheat it before serving. Just add a bit of broth to loosen it up if it thickens too much.
- Don’t waste any flavor: If you have leftover sauce, use it with veggies or grains to minimize waste.
- Don’t overcrowd the pan: If you have too much chicken, you might steam rather than sear. Cook in batches if necessary.
- Experiment with flavors: Feel free to mix in a splash of lemon juice or a bit of cream for a different flavor profile.
- Make it ahead: You can make the sauce ahead of time and reheat it before serving. Just add a bit of broth to loosen it up if it thickens too much.
- Don’t waste any flavor: If you have leftover sauce, use it with veggies or grains to minimize waste.
Nutrition
Calories: 280kcalCarbohydrates: 4gProtein: 35gFat: 12g
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