Sauteed Chicken Breasts with Shallots and Garlic
Tender seared chicken breasts are coated in a rich, creamy shallot and white wine sauce for a simple yet elegant meal.
Servings: 4 servings
Equipment
- Heavy Bottomed Saute Pan
Ingredients
- 4 chicken breast halves boneless - skinless
- 1½ tablespoons butter unsalted
- 1½ tablespoons olive oil or vegetable oil
- salt and ground pepper to taste
- 3 shallots finely chopped
- 2 cloves garlic finely chopped
- ½ cup dry white wine
- 1 cup chicken stock
- ¾ cup heavy cream
Instructions
Prep Ingredients
- Finely chop the shallots and garlic.
- Measure out butter, oil, wine, chicken stock, and cream so everything is ready to go.Tip: Having everything prepped prevents overcooking once the pan is hot.
Season the Chicken
- Pat chicken breasts dry with a paper towel.
- Season generously with salt and pepper on both sides.Tip: Drying the chicken helps achieve a nice golden sear.
Preheat the Pan
- Place a heavy-bottomed sauté pan over medium-high heat.
- Test readiness by sprinkling a few drops of water; if they evaporate quickly, the pan is hot enough (~212° F).
Heat Butter & Oil
- Add butter and oil to the hot pan.
- Cook until the butter stops foaming and just begins to turn light brown.Tip: This ensures the fat is hot enough for browning without burning.
Sear the Chicken (First Side)
- Add chicken breasts to the pan.
- Sauté for about 3 minutes, until the underside is lightly browned.Tip: Avoid moving the chicken too soon; a stable sear forms the flavor crust.
Sear the Chicken (Second Side)
- Flip the chicken breasts and cook for another 3 minutes, until lightly browned and firm to the touch.
- Remove chicken and place on a plate. Cover loosely with foil to keep warm.Tip: You can keep the chicken in a low oven (around 200° F) if finishing the sauce will take time.
Deglaze the Pan
- Remove the pan from the heat and pour in half of the white wine.
- Stir to dissolve the browned bits from the pan (this is flavor gold!).
Cook Shallots
- Return the pan to medium heat and add chopped shallots.
- Sauté until translucent, about 2 minutes.
Add Garlic
- Stir in the garlic and cook for 1 minute.Tip: Keep garlic moving to avoid burning, which can make it bitter.
Reduce Wine
- Pour in the remaining wine.
- Boil gently until only a trace remains in the pan.
Reduce Chicken Stock
- Add chicken stock and simmer until reduced by half (about 6–7 minutes).Tip: This concentrates the flavor without over-salting.
Finish with Cream
- Stir in heavy cream.
- Simmer until the sauce thickly coats the back of a spoon.
Serve
- Slice or leave the chicken whole and spoon the sauce over the top.
- Serve immediately.