Juicy, tender pan-seared chicken breast with a flavorful pan sauce is the perfect weeknight dinner. In just minutes, transform chicken breast into a restaurant-worthy dish that’s versatile, healthy, and delicious.
Why We Love This Pan-Seared Chicken With Pan Sauce Recipe
The secret to this recipe starts with Omaha Steaks Air-Chilled Boneless Chicken Breasts, where the slow air-chilling process locks in natural juices for a chicken that’s tender, extra juicy, and full of flavor. It pan-sears beautifully, developing a rich, golden-brown crust that is irresistible. Then, with just a few simple ingredients, build a rich, buttery pan sauce right in the same skillet, creating big, bold flavor with minimal effort. And because it all comes together in 35 minutes, it’s the perfect go-to recipe for busy weeknights without sacrificing the homemade, restaurant-quality taste.
Before You Start
- Thaw your Omaha Steaks Air-Chilled Boneless Chicken Breasts in the refrigerator or using the quick-thaw method.
Tools You’ll Need Before You Start
- Large Skillet
- Wood Spatula
Omaha Steaks Products Featured in This Recipe
Pan-Seared Chicken With Pan Sauce
Ingredients
Pan-Seared Chicken Breasts
- 8 5 oz. Omaha Steaks Boneless Air-Chilled Chicken Breasts thawed
- 2 tablespoons avocado oil
- 2 teaspoons kosher salt
- 2 teaspoons fresh cracked black pepper
Pan Sauce
- 1 shallot, minced
- 4 cloves garlic, minced
- 1/2 cup white wine
- 1 1/2 teaspoons anchovy paste
- 2 cup chicken stock
- 2 tablespoons butter
- Juice from half a lemon
- 2 tablespoons fresh parsley, minced
Instructions
- Pat chicken breasts dry with paper towel, then season with salt and pepper and set aside.
- Heat avocado oil in large frying pan over medium-high heat. When oil starts to smoke, add chicken to pan without overcrowding (you may need to sear in batches).
- Sear for 3 minutes per side, until golden brown and internal temperature reaches 155 degrees Fahrenheit. Remove chicken from pan, place on a plate, and cover tightly with aluminum foil. The chicken will continue to cook to a safe eating temperature while resting.
- Reduce heat to medium and add shallot to pan, moving consistently for 3 minutes until softened. Then add minced garlic and cook for an additional minute, until fragrant.
- Deglaze pan with wine, being sure to scrape up fond on bottom of pan. Add anchovy paste and mix well.
- Add chicken stock and butter to pan and allow to simmer until reduced by half and thickened, about 7 minutes.
- Turn off heat and add lemon juice, chicken juices collected on plate, and parsley and mix well. Chef’s Note: Taste pan sauce before adding salt and pepper to taste.
- Add desired amount of pan sauce to a plate and top with chicken breast.
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