Pan Fried Chicken

This Pan Fried Chicken recipe is an easy meal that's made with chicken breasts basted with a flavorful garlic butter pan sauce.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: people

Calories: 207kcal

Combine the chicken broth and seasonings (basil, oregano, onion powder, and seasoned salt), and set aside.
Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½-inch thick. Pat the chicken dry.
Lightly sprinkle each side of the chicken with salt, pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4 minutes per side, until a golden crust has developed. Set aside.
Turn the heat off and add the white wine. Set heat to medium and add the chicken broth + seasonings, crushed garlic, and thyme. Adjust heat to bring to a gentle simmer and let it reduce by half.
Decrease heat to medium-low. Add the butter and the chicken along with any juices from the plate. Let the butter melt and tilt the skillet to transfer the pan sauce to one side. Use a spoon to baste the chicken for 1-2 minutes. (How good does it smell?)
Add fresh lemon wedges to the skillet if desired or serve them on the side. You can also squeeze the lemon right onto the chicken in the skillet. Remove from heat and serve with mashed potatoes and roasted broccoli. (See notes for other pairing options!)

Pro Tips:

Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. My next recommendation would be non-alcoholic white wine, which is widely available these days. While the wine does really elevate this recipe, chicken broth can be used instead.
Skillet temperature: Don't let the heat get too hot once the butter is added to ensure it doesn't break/separate.
Potato Pairings: Mashed, Roasted, and even Greek Potatoes are my go-to choices for this recipe. Check out all of my potato recipes here.
Vegetable Pairings: Roasted Broccoli, Green Beans, and Asparagus are great in this recipe.
For a saucier version of this dish with a few more ingredients, try my recipe for Chicken in White Wine Sauce.

Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.