My Go-To Chicken Breast Recipe

Ingredients

• 2 chicken breasts (250-300g / 8-10 oz each; cut in half horizontally to form 4 steaks)
• 1 tsp paprika (regular, sweet, or smoky)
• 0.5 tsp onion powder (or more garlic powder)
• 0.5 tsp garlic powder (or more onion powder)
• 0.25 tsp cumin (substitute with coriander, crushed thyme, or omit)
• 0.75 tsp cooking salt (kosher salt; use half for table salt or 50% more for flakes)
• 0.125 tsp black pepper
• 1.5 tbsp flour (plain/all-purpose or gluten-free)
• 1.5 tbsp unsalted butter (for searing; or 1.5 tbsp olive oil)
• 0.33 cup dry white wine (or low-sodium chicken stock, or water)
• 2 tbsp unsalted butter (for the sauce)
• 1 tbsp parsley (roughly chopped; optional but recommended)

Steps

1. 1

   In a small bowl, mix together the paprika, onion powder, garlic powder, cumin, salt, black pepper, and flour to create the seasoning blend.

2. 2

   Sprinkle the seasoning on each side of the chicken steaks, spreading with your fingertips to coat evenly, then gently shake off any excess.

3. 3

   Melt 1.5 tablespoons of butter in a large non-stick pan over high heat.

4. 4

   Add the chicken to the pan and cook for 2 1/2 minutes on each side until deep golden and the internal temperature reaches 67°C (153°F).

5. 5

   Remove the chicken from the pan onto a plate and set aside to rest.

6. 6

   Lower the heat to medium-high. Pour in the white wine (or chicken stock) and simmer rapidly for 1 to 1 1/2 minutes.

7. 7

   While the liquid simmers, use a rubber spatula to scrape the bottom of the pan to loosen the golden bits (fond) into the sauce. Continue simmering until the liquid is reduced by half.

8. 8

   Add the remaining 2 tablespoons of butter to the pan and let it melt, mixing well to combine into a glossy sauce.

9. 9

   Serve the chicken immediately, drizzled with the pan sauce and sprinkled with fresh parsley.

Notes

Flexibility: You can skip the sauce and serve just the seasoned chicken, or skip the seasoning (use just salt and pepper) and serve with the butter sauce. To cut the chicken: Place your hand flat on top of the breast and slice through the middle horizontally to create two thin steaks.

Nutrition per serving

• main
• chicken
• quick
• easy
• pan-seared
• weeknight dinner
• low-carb