Ready in just 12 minutes, this pan-seared country seasoned chicken breast with butter sauce is the kind of dependable, back-pocket recipe you’ll turn to again and again. It’s quick, made with pantry staples, and delivers juicy chicken with a golden crust and a silky, flavor-packed butter sauce.

Why You’ll Love This Recipe

Fast and efficient – From prep to plate in about 12 minutes, making it perfect for busy weeknights.

Pantry-friendly – Uses everyday spices, flour, butter, and wine or stock.

Golden, flavorful crust – A tiny amount of flour mixed with spices creates a light, crisp coating.

Flexible – Skip the sauce and enjoy the seasoned chicken on its own, or keep the chicken simple with salt and pepper and let the butter sauce shine.

Restaurant-style finish – The quick pan sauce adds depth and richness with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:
2 large chicken breasts (250–300 g / 8–10 oz each), cut in half horizontally to make 4 thin steaks
20 g (1 1/2 tablespoons) unsalted butter, or 1 1/2 tablespoons olive oil

For the savoury seasoned crust:
1 teaspoon paprika (regular or sweet, or smoky if preferred)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cumin powder (or substitute coriander or crushed dried thyme)
3/4 teaspoon cooking salt (use 3/8 teaspoon if using fine table salt)
1/8 teaspoon black pepper
1 1/2 tablespoons plain/all-purpose flour

For the butter sauce:
1/3 cup dry white wine or low-sodium chicken stock
30 g (2 tablespoons) unsalted butter
1 tablespoon roughly chopped fresh parsley (optional)

Directions

1. Prepare the chicken
   Place one hand flat on top of each chicken breast and carefully slice horizontally through the center to create two thin steaks. Repeat with the second breast to make four pieces total.
2. Mix the seasoning
   In a small bowl, combine paprika, onion powder, garlic powder, cumin, salt, pepper, and flour. Stir until evenly blended.
3. Coat the chicken
   Sprinkle the seasoning mixture evenly over both sides of each piece of chicken. Use your fingertips to spread it into a thin, even coating. Shake off any excess.
4. Sear the chicken
   Heat a large non-stick pan over high heat. Add the butter and let it melt until foamy. Place the chicken in the pan in a single layer. Cook for 2 1/2 minutes on the first side until deep golden, then flip and cook another 2 1/2 minutes. The internal temperature should reach about 67°C/153°F before resting.
5. Rest
   Transfer the chicken to a plate and let it rest for 3 minutes. This allows the juices to redistribute, keeping the meat moist.
6. Make the butter sauce
   Reduce heat to medium-high. Pour the wine or stock into the same pan. Let it simmer rapidly for 1 to 1 1/2 minutes, scraping the bottom with a spatula to loosen the golden bits. Cook until reduced by about half.
7. Finish the sauce
   Add the butter and stir until melted and glossy. Spoon the sauce over the chicken and sprinkle with parsley if desired.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 7 minutes
Total time: 12 minutes

Variations

Herb twist – Replace cumin with dried thyme or oregano for a more herbal flavor profile.

Spicy version – Add 1/4 teaspoon chili powder or a pinch of cayenne to the seasoning mix.

Creamy finish – Stir 1 tablespoon of cream into the sauce at the end for extra richness.

Boneless thighs – Substitute boneless skinless chicken thighs and increase cooking time slightly until fully cooked.

No-wine option – Use chicken stock or even water for deglazing; the seasoning in the pan will still create a flavorful sauce.

Storage/Reheating

Refrigerator – Store leftovers in an airtight container for up to 3 days.

Freezer – Freeze for up to 3 months. Note that the crust may soften after thawing.

Reheating – Warm gently in a skillet over medium-low heat with a splash of water or stock to loosen the sauce. Avoid high heat to prevent drying out the chicken.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well. Increase the cooking time slightly to ensure they are cooked through.

How do I know when the chicken is done?

The internal temperature should reach 67°C/153°F before resting, and it will continue to rise slightly as it rests.

Why add flour to the seasoning?

The small amount of flour helps create a light crust and gives the sauce something to cling to.

Can I skip the butter sauce?

Absolutely. The seasoned crust alone makes the chicken flavorful enough to serve on its own.

What type of white wine works best?

Any dry white wine that isn’t sweet or overly oaky works well.

Can I make this gluten-free?

Yes, substitute the flour with a gluten-free all-purpose blend or cornstarch.

Why should I let the chicken rest?

Resting allows the juices to redistribute inside the meat, keeping it moist when sliced.

Can I double the recipe?

It’s best to use two pans if doubling. Cooking in batches in the same pan may burn the flavorful bits needed for the sauce.

Is there a lot of sauce?

No, this is an intense pan sauce with smaller volume but concentrated flavor.

What can I serve with this?

It pairs well with rice, mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion

This pan-seared country seasoned chicken breast with butter sauce proves that simple doesn’t mean boring. With a quick spice blend, a touch of flour for a golden crust, and a fast pan sauce enriched with butter, you get a satisfying, versatile meal in just 12 minutes. Keep this recipe in your regular rotation—it’s the kind of reliable classic you’ll reach for time and time again.

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