Pan Seared Chicken with Pan Sauce

Sometimes a fridge raid yields the best meals, my most recent fridge adventure found me with Chicken Thighs and Potatoes, but breasts would work equally well. A rich aromatic sauce finishes off this amazing quick midweek treat.

Pan Seared Chicken and a Pan Sauce

Course Dinner
Cuisine British


  • 4 skinless boneless chicken Thighs/Breasts
  • Your choice of spices for marinade
  • 1 fine diced shallot
  • 3 fine diced garlic cloves
  • splash dry white wine
  • 500 ml chicken stock
  • 3 tbsp butter
  • 1 tbsp chopped fresh flat-leaf parsley
  • ½ tsp chilli flakes
  • ½ tsp tsp paprika
  • 1 tsp dried herbs of choice


  • Marinate your chicken in your fave rub or spices with a little olive oil for at least 20 -60 minutes.
  • Boil your potatoes for at least 15 mins in salted water until fork tender, drain and leave to steam dry.
  • Heat a large stainless steel skillet over medium heat. Add 1 tablespoon oil. Add chicken to pan, rounded side down; leave to cook for 4-5 minutes. Turn chicken over; you should have a nice golden colour, do the same on the other side, check temp (67c) Remove chicken from pan; set aside
  • Add tbsp oil, onion and garlic to pan; sauté 1 minute. Add wine to deglaze pan; cook 30 seconds or until liquid almost evaporates, stirring constantly. Stir in stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat to low; simmer 3 minutes or until reduced to by 1/2, stirring occasionally. Add butter and keep stirring, add your herbs spices and chilli.
  • Whilst the sauce is thickening, get your potatoes mashed however you would normally, I like creamy mash so I use a potato ricer, and then push the mash through a sieve to get them ultra smooth, I then season, and add butter and milk or cream. Pop back over the heat to keep warm.
  • Now serve a portion of mash into the centre of a plate, slice your chicken on a bias and place on top of your mash, spoon over some of your amazing pan sauce, garnish with parsley and enjoy!
Keyword Chicken, pan sauce

Pan-Seared Chicken with Pan Sauce: A Culinary Symphony of Flavors

When it comes to creating a memorable dining experience, few dishes can rival the harmonious combination of pan-seared chicken with pan sauce. In this blog post, we’ll delve into the culinary reasons behind the ingredients used in this classic recipe and explore why they come together to create a masterpiece for your taste buds.

The Star Ingredients

1. Chicken Breast: At the heart of this dish lies the chicken breast. This choice of cut is not just about its lean, tender meat, but also its versatility. Its mild flavor serves as a canvas for the pan searing process and the rich pan sauce, allowing the other ingredients to shine.

2. Olive Oil: Olive oil is the chosen medium for pan-searing due to its relatively high smoke point and delicate flavor. It helps achieve that desirable golden-brown crust on the chicken while enhancing the overall taste.

3. Salt and Pepper: These humble seasonings play a crucial role in enhancing the natural flavors of the chicken. The salt helps to draw out moisture, creating a beautifully crispy exterior, while pepper adds a subtle heat and depth.

4. Fresh Herbs: Rosemary, thyme, or sage bring an aromatic quality to both the chicken and the pan sauce. Their fragrant, earthy notes infuse into the dish during cooking, elevating it to a new level of sophistication.

5. Chicken Broth: A key component of the pan sauce, chicken broth not only contributes a savory depth but also helps to deglaze the skillet, incorporating all those flavorful browned bits into the sauce.

6. White Wine: White wine introduces a delightful complexity to the pan sauce. Its acidity balances the richness of the broth and butter, adding layers of flavor that dance on your palate.

7. Butter: Butter is the secret to achieving a silky, luxurious texture in the pan sauce. Its richness adds a velvety finish and rounds out the flavor profile.

8. Garlic and Shallots: These aromatic members of the allium family bring a savory depth and a hint of sweetness to the dish, creating a well-rounded flavor profile in both the chicken and the pan sauce.

The Culinary Alchemy

The magic of this dish lies in the interplay of these carefully selected ingredients. The chicken, seared to perfection, retains its juices while developing a crispy exterior. Meanwhile, the pan sauce, a symphony of flavors, balances the savory, aromatic, and rich elements, all coming together to complement the chicken in a delightful union of taste and texture.


Now that you understand the culinary rationale behind each ingredient in our pan-seared chicken with pan sauce recipe, you can appreciate the thought and expertise that goes into creating this masterpiece. Each component serves a purpose, working together to create a memorable dining experience that you and your guests will savor.

Next time you prepare this dish, take a moment to appreciate the harmony of flavors and textures that make it a true culinary delight. Whether you’re a seasoned chef or a culinary enthusiast, this recipe exemplifies the beauty of well-balanced ingredients and culinary artistry.

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