Pan-Seared Garlic Herb Chicken

Nutrition · per serving

Steps

1. 1

   Place the chicken breasts between sheets of baking paper and gently pound the thickest parts until each breast is an even 1.5–2 cm thick. Pat dry, then season both sides with the salt, black pepper, and dried mixed herbs.

   6, about 170 g each boneless, skinless chicken breasts1½ teaspoons fine salt1 teaspoon black pepper2 teaspoons dried mixed herbs
2. 2

   Heat a large frying pan over medium-high heat for 1 minute. Add the olive oil, then arrange the chicken in a single layer. Cook for 4–5 minutes on the first side without moving it, until deeply golden.

   2 tablespoons olive oil6, about 170 g each boneless, skinless chicken breasts
3. 3

   Turn the chicken and cook for 3–5 minutes more. It is done when the thickest part reaches 74°C and the juices run clear. Transfer the chicken to a plate and loosely cover it.

   6, about 170 g each boneless, skinless chicken breasts
4. 4

   Reduce the heat to medium and add the butter to the same pan. Add the onion and garlic, scraping up the browned bits, and cook for 2–3 minutes until softened and fragrant.

   30 g unsalted butter1 medium, about 150 g yellow onion, finely chopped5 cloves garlic, finely minced
5. 5

   Stir in the flour and cook for 30 seconds to remove its raw taste. Gradually whisk in the water or stock, then add the vinegar, salt, and pepper. Simmer for 2–3 minutes, whisking, until lightly thickened.

   20 g plain flour400 ml water or unsalted chicken stock1 tablespoon white wine vinegar½ teaspoon fine salt¼ teaspoon black pepper
6. 6

   Return the chicken and any collected juices to the pan. Spoon the sauce over the meat and simmer gently for 1 minute. Sprinkle with the parsley and serve immediately.

   6, about 170 g each boneless, skinless chicken breasts2 tablespoons fresh parsley, chopped

Origin & History

Pan-seared chicken with a quick gravy-like sauce reflects the practical home cooking tradition of the United States. Browning the meat and using the flavorful fond left in the skillet are classic techniques in American skillet dinners.