Chicken in a Pan Sauce
We make chicken a lot at our house. Feeding a family isn’t cheap these days and chicken gets the bellies full on a budget. I’ve found a lot of ways to dress up chicken because it gets bland and boring without a little effort. That’s why I love this chicken pan sauce because when I’m not feeling creative, this pan sauce is flavorful and filling without a bunch of extra ingredients. Serve this chicken with some instant pot rice, some quick air fryer frozen broccoli, or an air fryer vegetable mix for a well rounded and seriously simple dinner.
Ingredients
I love how simple the ingredients are for this chicken pan sauce. You most likely have all of these ingredients on hand already. You can find the measurements below in the recipe card.
Olive Oil: Olive oil has a really mild flavor and it is a healthy oil to cook your chicken in. Chicken Breast: You will pound your chicken breast with a mallet until it is about a half inch thick. You will sear the chicken first to get a layer of flavor on the bottom of the pan. Salt and Pepper: I used Kosher salt and freshly ground black pepper to season the chicken. Italian Seasoning: I make my own homemade blend because the flavors are so much more fresh and there is no added salt in my mix. Shallot: Shallot is a little more sweet and has a more mild flavor than onion. I really like to use it in this dish, but you could use an onion instead. Garlic: Garlic is sweet and savory and so full of flavor. It really ramps up the flavor in this sauce. Butter: I just think butter makes everything better! Butter has fats that really help to bring this sauce together. Chicken Broth or White Wine: I use chicken broth because I rarely have white wine on hand, but either is a great option! They both have their benefits, so you can try them both out to see which one you like better.
Chicken with Pan Sauce
This chicken pan sauce is a simple recipe that seriously took me 20 minutes from start to finish.
Switch It Up: Use chicken broth one time, and try white wine another! They both add different flavors and are delicious in their own way. You can keep switching back and forth to keep the dish interesting for you and your family. Add Vegetables: You can cook veggies in the pan when you are making the sauce for extra nutrients. Add mushrooms or greens for an extra boost of flavor and to make the meal more filling. Add Acid: I love a little acid in my pan sauce. Using fresh lemon juice or some Dijon mustard can really take this dish to the next level. It brightens up the sauce and gives it a whole new flavor. Fresh Herbs: You can top your chicken with fresh herbs to add some extra flavor at the end. Parsley and thyme are great options!
In the Refrigerator: Store your leftovers in an airtight container in the refrigerator for up to 5 days.
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