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Pan-Seared Country Seasoned Chicken Breast with Butter Sauce

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A quick and dependable 12-minute pan-seared chicken breast recipe featuring a golden seasoned crust and a silky butter pan sauce made with wine or stock. Juicy, flavorful, and perfect for busy weeknights.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 7 minutes
  • Total Time: 12 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Pan-Seared
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 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
  • 1 teaspoon paprika (regular, sweet, or smoked)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin powder (or coriander or 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
  • 1/3 cup dry white wine or low-sodium chicken stock
  • 30 g (2 tablespoons) unsalted butter (for sauce)
  • 1 tablespoon roughly chopped fresh parsley (optional)

Instructions

  1. Place one hand flat on each chicken breast and carefully slice horizontally to create two thin steaks. Repeat to make four pieces total.
  2. In a small bowl, combine paprika, onion powder, garlic powder, cumin, salt, pepper, and flour. Mix well.
  3. Sprinkle the seasoning mixture evenly over both sides of the chicken. Press lightly to adhere and shake off excess.
  4. Heat a large non-stick pan over high heat. Add butter and let it melt until foamy. Place chicken in a single layer and cook 2 1/2 minutes until golden. Flip and cook another 2 1/2 minutes until internal temperature reaches about 67°C/153°F.
  5. Transfer chicken to a plate and rest for 3 minutes.
  6. Reduce heat to medium-high. Add wine or stock to the pan and simmer for 1 to 1 1/2 minutes, scraping up browned bits, until reduced by half.
  7. Add butter to the pan and stir until melted and glossy.
  8. Spoon sauce over the rested chicken and garnish with parsley if desired.

Notes

  • Substitute dried thyme or oregano for cumin for an herbal variation.
  • Add chili powder or cayenne for a spicy kick.
  • For a creamy sauce, stir in 1 tablespoon of cream at the end.
  • Boneless skinless chicken thighs can be used; increase cooking time slightly.
  • Use gluten-free flour or cornstarch for a gluten-free option.
  • Store refrigerated for up to 3 days or freeze for up to 3 months.

Nutrition

Find it online: https://savorymomskitchen.com/pan-seared-country-seasoned-chicken-breast-with-butter-sauce/