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–+ servings
Golden chicken breasts in a skillet with glossy pan sauce, fresh thyme, and sauce being spooned over the top.

Chicken with Pan Sauce

by Cassandra Morris
This Chicken with Pan Sauce is made with crispy skin-on chicken breasts and a buttery white wine pan sauce with shallots, garlic, thyme, chicken stock, and fresh lemon. It is simple, flavorful, and ready in about 30 minutes, but tastes like something you would order at a restaurant.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4

Ingredients

Chicken

  • 4 skin-on chicken breasts boneless
  • salt and pepper to season both sides of the chicken
  • 3 tablespoons grapeseed oil
  • 6 tablespoons unsalted butter
  • 2 sprigs fresh thyme for basting

Pan Sauce

  • 1 small shallot finely diced
  • 4 garlic cloves minced
  • ⅓ cup dry white wine
  • 1 cup chicken stock
  • 3 tablespoons unsalted butter cold and cubed
  • 2 sprigs fresh thyme
  • squeeze of fresh lemon juice

Instructions

Cook The Chicken

  • Prep the Chicken: Pat the chicken very dry with paper towel, especially the skin. Season both sides generously with salt and pepper.
  • Heat the Skillet: Heat a large skillet over high heat until hot. Add the grapeseed oil, then reduce the heat to medium.
  • Sear the Chicken: Place the chicken skin-side down in the pan. Gently press each piece for about 20 seconds with the back of a slotted spatula to make sure the skin has full contact with the pan.
  • Crisp the Skin: Cook for 7 to 8 minutes, undisturbed, until the skin is deeply golden, crisp, and releases naturally from the pan. Every stovetop is different, so keep an eye on the color and adjust the heat as needed.
  • Sear the Sides: Briefly tilt each piece of chicken to sear the sides, about 10 seconds per side.
  • Finish Cooking: Flip the chicken and cook for another 6 to 8 minutes, or until cooked through.
  • Baste the Chicken: Reduce the heat to low. Add 6 tablespoons butter and 2 sprigs of thyme to the pan. Let the butter foam gently, then baste the thicker part of the chicken for 2 minutes.
  • Rest the Chicken: Transfer the chicken to a wire rack or plate and let it rest while you make the pan sauce.

Make Pan Sauce

  • Cook the Shallot: Return the pan to medium heat. Add the diced shallot and cook for 1 to 2 minutes, until softened.
  • Add the Garlic: Add the minced garlic and cook for 20 to 30 seconds, just until fragrant. Do not let it brown.
  • Deglaze the Pan: Add the white wine, scraping up all the browned bits from the bottom of the pan. Let the wine reduce by about half.
  • Simmer the Sauce: Add the chicken stock and thyme. Simmer, whisking often, until the sauce reduces slightly and coats the back of a spoon. It should be glossy and spoonable, not thick like gravy.
  • Finish with Butter: Reduce the heat to low. Whisk in the cold butter, 1 tablespoon at a time, letting each piece melt into the sauce before adding the next. This helps the sauce emulsify so it turns glossy instead of separating.
  • Brighten the Sauce: Add a squeeze of fresh lemon juice to brighten the flavors.
  • Serve: Spoon the warm pan sauce over the rested chicken and serve right away.