chicken pan sauce

This is a simple blueprint for a key, adaptable pan sauce recipe for a great non-boring chicken dinner.

How to Make a Pan Sauce

chicken breasts

salt and pepper (to taste)

olive oil

shallots

dry white wine

chicken broth

lemon Dijon mustard

unsalted butter

Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium high heat. Add the chicken breasts and sauté until done, about 4 to 5 minute on each side (click here for more detailed directions and a video). Remove the chicken breasts to a plate and set aside; tent them with foil to keep them warm. Do not wipe out the skillet!

Add the shallots or onions to the skillet and sauté over medium heat for 4 minutes, stirring frequently, until tender. Add the white wine and stir to scrape up all the little flavorful bits that may be stuck to the bottom of the skillet.  Add in the broth, and return to a simmer, stirring occasionally for another 4 minutes until the mixture reduces slightly, by about a third.  Then add the lemon juice and/or mustard and butter, and stir until the butter is melted.

You can slice the chicken breasts or leaves them whole. Transfer them to individual plates and spoon the sauce over the chicken breasts. You can also slice them all up and serve them with the sauce spooned over on a serving platter.

Elevate your chicken breast dinner with this simple and elegant Chicken Pan Sauce. Made with simple ingredients you already have in your kitchen, this sauce takes just 20 minutes to make and will please even the pickiest palates! It&#039;s flavorful, juicy, and a must-have in your recipe book.

Chicken Pan Sauce

chicken breast, (pounded to 1/2 " thickness)

salt and cracked black pepper, (to taste)

Italian seasonings, (divided)

shallot, (minced)

garlic, (minced)

butter, (divided)

chicken broth, (or white wine)

Pound the chicken breasts to 1/2 inch thickness using a kitchen mallet if they are too thick. Season both sides of the breasts with 1 teaspoon of Italian seasoning, salt, and pepper.

Add the olive oil to a large skillet and heat over medium-high heat.

Add the seasoned chicken to the pan to sear and cook for about 5 minutes on each side. The chicken should no longer be pink and golden on the outside.

Remove the cooked chicken from the pan and set aside.

To make the chicken pan sauce turn the heat down to medium-high. Add 1 tablespoon of butter to the pan. Add the diced onion and garlic and saute for 2 minutes or until tender.

Add the broth or white wine and deglaze the pan. Stir or whisk to get all the flavors from the pan into the sauce. Reduce the sauce to slightly thicken.  Add more liquid and continue to reduce if you want more sauce.

Stir in 1 tablespoon of butter to add richness. Whisk in the remaining 1 teaspoon of Italian seasoning.

Season to taste with kosher salt and cracked black pepper. You can add more flavor using other dried herbs if you desire.

Everything you need to know about making a simple delicious pan sauce! Whether it's for steak, chicken, fish or mushrooms, you'll love our easy basic method. Vegan- adaptable. 

Pan Sauce Recipe

shallot, finely diced (3-4 tablespoons)

liquid (broth, white wine

butter

salt and pepper

herbs: thyme, Italian parsley, sage, rosemary

Heat a skillet

(preferably the same skillet you used to sear the meat or veggies.)  Fee free to remove excess fat- but don&#8217;t wipe out the skillet- you want those browned bits (called fond). 

Add aromatics

. Add the shallots and just enough olive oil to saute them. Saute over medium heat, stirring often, until golden. Toss in herbs if using. 

Deglaze

Add the liquid, and bring to a simmer, scraping up any browned bits.  Reduce by half. 

Add the fat

. Whisk in the butter, lowering heat to low. Once incorporated, turn off the heat. 

Season

Adjust salt and pepper to taste. If you used water, a couple of drops of soy sauce will add delicious depth. If you want some acidity, add 1-2 drops of vinegar or lemon juice.

Learn how to make 5 easy pan sauces using the browned bits left in your pan. Creamy dijon, garlic butter, pepper sauce, lemon caper, and creamy mushroom.

How To Make Easy Pan Sauce

garlic

chicken stock (wine can be used too)

tbsp dijon mustard

heavy cream

lemon juice

salt and black pepper (to taste)

capers (in brine

lemon

white wine

parsley

Garlic Butter Sauce Recipe

Steak au Poivre Recipe

Creamy Mushroom Sauce Recipe

After cooking your chicken, keep the pan on medium heat and saute minced garlic in a knob of butter.

Deglaze with chicken stock or wine.

Scrape up all those browned bits then add a tablespoon of dijon mustard, a splash of cream, and stir it all together until it thickens slightly. x

Season with a squeeze of lemon, salt and pepper.

For the Dijon Cream Sauce

After cooking chicken breasts, add a generous knob of butter and some garlic to the pan.

Add the capers and lemon zest and cook for a few seconds then deglaze with white wine.

Add a good squeeze of lemon juice and some chopped parsley, then season to taste. 

For the Lemon Caper Sauce

Follow recipe instructions.

For the Pepper Sauce

For the Garlic Butter Sauce

Follow Recipe Instructions.

For the Creamy Mushroom Sauce

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Top 4 chicken pan sauce recipes from across the web

The most viewed chicken pan sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make a Pan Sauce

Chicken Pan Sauce

Pan Sauce Recipe

How To Make Easy Pan Sauce

The most viewed chicken pan sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine