Juicy Chicken Breasts With Pan Sauce
Simple juicy chicken breasts with simple pan sauce that you'll use for everything!
Equipment
wide pan with tight fitting lid, whisk, bowl, kitchen timer
Ingredients
- 2 Boneless Skinless Chicken Breasts
- 1 tsp Paprika
- 1 tsp Coarse Sea Salt
- 1 tsp Ground Pepper
- 1 tbsp Olive Oil
- 1 tbsp flour
- 1 tbsp unsalted softened butter
- 1/2 cup chicken stock
Instructions
- Pound chicken breasts to 1.5cm in thickness or a little over a 1/2 an inch. Cover with plastic wrap before doing this, if desired. Season chicken breasts with paprika, salt, and pepper.
- In a wide pan over medium/high heat drizzle olive oil and add chicken breasts top side down to hot oil in the pan. Sear the chicken breasts on one side for a minute until just golden and then flip them over. Cover the pan with a tight lid and lower the heat to low. Set a timer for 15 minutes.
- When the 15 minute cooktime is up turn the heat off. Leave the cover on. Set another timer for 5 minutes and let chicken sit with the heat off to finish cooking through. When 5 minute rest time in the pan is up, remove chicken from pan and set on a cutting board to rest for 5 minutes. Loosely cover with foil if desired. Keep the juices left behind in the pan.
- While the chicken rests, make a quick pan sauce by combining flour and softened butter in a bowl by stirring with a spoon. Return back to the pan with the leftover juices from the chicken and return them back to a low simmer. Add the flour and butter paste to the pan along with a splash of chicken stock and whisk everything together. Do not boil. Constantly whisking until the liquid and juices are thickened and flour is cooked out. About 7 to 10 minutes. Sauce should be lightly thickened enough to coat a spoon but still drizzle.
- Slice chicken breast and serve over rice or potatoes and drizzle with pan sauce.
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