This is a fast, dependable chicken breast recipe you can make any day of the week using simple pantry staples. Thin chicken breasts are coated in a savory country-style seasoning, pan-seared until golden, then finished with a quick butter sauce made in the same pan. The result is juicy, flavorful chicken that’s anything but boring, ready in about 12 minutes.

Why You’ll Love This Recipe

This recipe is perfect when you want something quick but still full of flavor. It uses ingredients you likely already have, yet delivers a beautifully crisp crust and a rich, buttery sauce. It’s flexible too—you can make just the seasoned chicken, just the butter sauce, or both together. No marinades, no oven, no complicated steps, just reliable deliciousness every time.

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), sliced in half horizontally to make 4 thin steaks
• 20 g unsalted butter (1 1/2 tablespoons), for pan-searing

For the seasoned crust:

• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 3/4 teaspoon cooking salt
• 1/8 teaspoon black pepper
• 1 1/2 tablespoons all-purpose flour

For the butter sauce:

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

Directions

1. Place one chicken breast flat on a cutting board. Hold it steady with your palm and carefully slice it in half horizontally. Repeat with the second breast so you have four thin pieces.
2. In a small bowl, mix together paprika, onion powder, garlic powder, cumin, salt, pepper, and flour until well combined.
3. Sprinkle the seasoning mixture evenly over both sides of each piece of chicken, pressing lightly with your fingers to help it adhere. Shake off any excess.
4. Heat a large non-stick pan over high heat. Add 20 g of butter and let it melt until foamy.
5. Place the chicken in the pan and cook for about 2 1/2 minutes per side, until deeply golden and cooked through. Adjust the pan as needed so the butter coats the chicken evenly.
6. Transfer the chicken to a plate and let it rest for 3 minutes.
7. Reduce the heat to medium-high. Pour the wine or chicken stock into the same pan and simmer rapidly for 1 to 1 1/2 minutes, scraping up the browned bits from the bottom of the pan.
8. Add the remaining 30 g of butter and stir until melted and combined into a glossy sauce.
9. Serve the chicken with the butter sauce spooned over the top and finish with chopped parsley if desired.

Servings and timing

This recipe serves 4 people.
Preparation time is about 7 minutes, and cooking time is approximately 5 minutes, making the total time around 12 minutes.

Variations

You can skip the butter sauce and serve the seasoned chicken on its own with a fresh salad or vegetables. For a simpler flavor, season the chicken with just salt and pepper and let the butter sauce shine. Boneless chicken thighs can also be used; just increase the cooking time slightly until fully cooked. Smoked paprika can replace regular paprika for a deeper flavor.

Storage/Reheating

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave, covered, to prevent drying out. The chicken can be frozen for up to 3 months, though the crust may soften after thawing.

FAQs

Can I make this recipe without flour?

Yes, but the flour helps create a light crust and helps the sauce cling to the chicken.

What can I use instead of white wine?

Low-sodium chicken stock or even water works well for deglazing the pan.

How do I know the chicken is cooked?

The chicken should be golden on the outside and reach an internal temperature of about 67°C / 153°F before resting.

Can I use olive oil instead of butter?

You can use olive oil to cook the chicken, but butter is recommended for the sauce for best flavor.

Is this recipe spicy?

No, it’s savory rather than spicy. You can add chili powder or cayenne if you prefer heat.

Can I double the recipe?

Yes, but cook the chicken in two separate pans to avoid burning the seasoning left in the pan.

What sides go well with this dish?

Steamed vegetables, rice, mashed potatoes, or a simple green salad pair very well.

Can I prepare the seasoning ahead of time?

Yes, the seasoning mix can be prepared in advance and stored in an airtight container.

Does the sauce taste strongly of wine?

No, it reduces quickly and leaves behind a balanced, savory depth of flavor.

Can I use dried herbs instead of parsley?

Yes, a small pinch of dried thyme or oregano can be used if fresh parsley is unavailable.

Conclusion

This pan-seared chicken breast with butter sauce is a dependable, flavorful recipe that proves simple food doesn’t have to be boring. With minimal ingredients and a quick cooking time, it’s perfect for busy nights when you still want something satisfying and homemade. Once you try it, it’s sure to become a regular in your kitchen rotation.

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