Description
This quick and flavorful Chicken Breast recipe features tender, juicy chicken steaks pan-seared with a blend of aromatic spices, finished with a luscious butter and white wine sauce. Perfect for a weekday dinner, this recipe balances simplicity with gourmet flair, delivering perfectly cooked chicken breasts in under 15 minutes.
Ingredients
Scale
Chicken
- 2 large chicken breasts (250 – 300g / 8 – 10 oz each), each cut in half horizontally to form 4 steaks
Seasonings and Coating
- 20g / 1 1/2 tbsp unsalted butter (or 1 1/2 tbsp olive oil)
- 1 tsp paprika (regular/sweet or smoky)
- 1/2 tsp onion powder (or more garlic powder)
- 1/2 tsp garlic powder (or more onion powder)
- 1/4 tsp cumin (or substitute coriander, crushed thyme leaves, or omit)
- 3/4 tsp cooking salt / kosher salt (halve amount if using table salt, increase by 50% if using flakes)
- 1/8 tsp black pepper
- 1 1/2 tbsp plain/all-purpose flour (can use gluten free flour)
Sauce and Garnish
- 1/3 cup dry white wine (or chicken stock low sodium, or water as last option)
- 30g / 2 tbsp unsalted butter
- 1 tbsp roughly chopped parsley (optional but recommended)
Instructions
- Prepare the Chicken Steaks: Slice each large chicken breast horizontally to create four even chicken steaks. There’s no need to pound them. This method ensures the chicken cooks evenly and remains juicy.
- Season and Coat: In a bowl, combine paprika, onion powder, garlic powder, cumin, salt, and black pepper. Sprinkle the spice blend evenly over the chicken steaks on all sides. Lightly dust each piece with flour to create a delicate crust.
- Sear the Chicken: Heat 20g (1 1/2 tbsp) unsalted butter or olive oil in a large skillet over medium-high heat. Once hot, add the chicken steaks and cook each side for about 3-4 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside.
- Make the Sauce: Reduce heat to medium. Pour 1/3 cup dry white wine into the skillet to deglaze, scraping up the flavorful browned bits from the bottom. Let the wine reduce slightly for 1-2 minutes.
- Finish with Butter and Parsley: Stir in 30g (2 tbsp) unsalted butter until melted and the sauce becomes silky. Return the chicken steaks to the pan, spooning some sauce over them to coat. Allow everything to warm through for a minute.
- Serve: Transfer the chicken steaks to plates, pour over any extra sauce from the pan, and garnish with roughly chopped parsley for a fresh finish.
Notes
- Note 1: Cutting the breasts horizontally to steaks avoids the need for pounding and ensures a consistent thickness for even cooking.
- Note 2: You can use gluten-free flour if preferred to keep the recipe gluten-free.
- Note 3: Dry white wine adds depth to the sauce, but low sodium chicken stock or water can be used as substitutes without drastically changing flavor.
