Recipe video above. Ready in 12 minutes, this is my current go-to chicken breast recipe. AKA Pan-Seared Country Seasoned Chicken Breast with Butter Sauce, it's fast, simple, not-boring and you can make it anytime with pantry staples!Simple country-inspired seasoning tossed with the tiniest amount of flour so the chicken gets a lovely crust on it, served with a butter sauce made in the same pan so it gets flavour from the residual seasoning.Mix and match magic: Skip the sauce and just serve the seasoned chicken, or skip the spices and let the butter sauce shine with a simple salt-and-pepper seared chicken.
Ingredients
- 2large chicken breasts ((250 - 300g/8 - 10 oz each), each cut in half horizontally to form 4 steaks, no need to pound (Note 1))
- 20g/ 1 1/2 tbsp unsalted butter (or 1 1/2 tbsp olive oil)
- 1 tsppaprika (, regular/sweet (or smoky))
- 1/2 tsponion powder ((or more garlic))
- 1/2 tspgarlic powder ((or more onion))
- 1/4 tspcumin ((sub coriander, thyme leaves crushed between fingers, or omit))
- 3/4 tspcooking salt / kosher salt ((halve for table salt, +50% for flakes))
- 1/8 tspblack pepper
- 1 1/2 tbspflour (, plain/all-purpose, GF (Note 2))
- 1/3 cupdry white wine ( or chicken stock (low sodium), sub water (Note 3))
- 30g/ 2 tbsp unsalted butter
- 1 tbsproughly chopped parsley (, optional but recommended)
Instructions
- 1
ABBREVIATED
- 2
FULL RECIPE