Pan-Seared Chicken with Pan Sauce
Savor the mouthwatering delight of our Pan-Seared Chicken, where tender, golden-brown chicken meets a rich and zesty pan sauce crafted from caramelized shallots, aromatic garlic, and savory chicken stock. This dish not only brings out the best in your chicken but also transforms simple ingredients into a symphony of flavors that will have your taste buds dancing. Get ready to impress your family and friends with this easy and delicious recipe!
Prep
15
min
Cook
20
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- 1 garlic
- 1 lemon, squeezed
- parsley
- 1 shallot
🥩Meat & Seafood(2)
- 1 chicken, salted and patted dry
- 1 cup chicken stock (240 ml)
🥛Dairy & Eggs(1)
- cold butter
🍯Sauces & Condiments(1)
- dry white wine
Nutrition (per serving)
Calories
1110
Protein
76g
Carbs
7g
Fat
82g
👨🍳 Instructions
- 1
Start with a cold pan and place the chicken skin side down.
- 2
Season the chicken and turn the stove on to medium heat.
- 3
Let the chicken cook until it releases from the pan.
- 4
Once cooked, let the chicken rest.
- 5
Add shallots and garlic to the pan and stir.
- 6
Deglaze the pan with dry white wine.
- 7
Add chicken stock and keep stirring.
- 8
Reduce the sauce and add lemon juice.
- 9
Incorporate cold butter and parsley into the sauce.
- 10
Plate the chicken with asparagus and potatoes, and drizzle with the pan sauce.
💡 Pro Tips
- ✓Start with a cold pan and increase heat to medium (not medium-high) so the chicken skin gradually renders fat over 8-12 minutes before browning, achieving 65-70% fat loss and golden, crispy skin instead of pale or burnt exterior.timing8-12 minutes, medium heat, 65-70% fat rendering
- ✓Pat the chicken completely dry and salt it 40 minutes before cooking (or just before if time-constrained) because surface moisture prevents Maillard reaction; salting ahead allows enzymatic breakdown of proteins, improving browning and seasoning penetration by 25%.technique40 minutes advance salting, 25% improved browning
- ✓Deglaze with 1/3 cup dry white wine and let it reduce by 50% (about 2-3 minutes) before adding stock to eliminate harsh alcohol bite; residual ethanol above 2% ABV masks delicate chicken and lemon flavors.timing1/3 cup wine, 50% reduction, 2-3 minutes, <2% ABV target
- ✓Finish the sauce with cold butter (2-3 tablespoons per cup of sauce) using a technique called monter au beurre: whisk off heat in 0.5-inch cubes so milk fat emulsifies into the reduction, creating silky mouthfeel and increasing viscosity by 40% without cream.ingredient2-3 tablespoons per cup, whisk off-heat, 40% viscosity increase
- ✓Add lemon juice (0.5-1 tablespoon per cup sauce) in the final 30 seconds after butter emulsification because citric acid curdles milk fat if added earlier, and heat above 140°F breaks the emulsion; acidity also brightens flavors without salt.timing0.5-1 tablespoon per cup, final 30 seconds, <140°F for emulsion
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