Description
This 12-minute chicken breast recipe is the secret to juicy, flavor-packed chicken every single time. With pantry spices, a golden crust, and a simple buttery pan sauce, it’s fast, flexible, and always a hit—perfect for busy weeknights or cozy dinners.
Ingredients
Scale
- 2 large chicken breasts (about 8–10 oz each), sliced in half horizontally
- 1 1/2 tbsp unsalted butter (or olive oil), divided
- 1 tsp paprika (sweet or smoky)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 3/4 tsp cooking salt
- 1/8 tsp black pepper
- 1 1/2 tbsp all-purpose flour (or gluten-free)
- 1/3 cup dry white wine (or chicken stock or water)
- 2 tbsp unsalted butter
- 1 tbsp chopped parsley (optional)
Instructions
- Slice chicken breasts in half horizontally to make 4 thin pieces.
- Mix paprika, onion powder, garlic powder, cumin, salt, pepper, and flour in a small bowl.
- Sprinkle seasoning mix evenly over both sides of the chicken and pat it on.
- Heat half the butter in a large non-stick skillet over high heat. Cook chicken for 2 1/2 minutes per side until golden and cooked through. Set aside to rest 3 minutes.
- Lower heat to medium-high. Add wine or stock to the pan and simmer for 1 minute, scraping up the brown bits.
- Add remaining butter and stir until melted into a glossy sauce.
- Plate the chicken, drizzle with sauce, and top with parsley if using. Serve immediately.
Notes
For gluten-free, use gluten-free flour or cornstarch. No wine? Use chicken stock or water and add a splash of lemon juice. Store leftovers in the fridge for up to 3 days or freeze for 3 months.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 1g
- Sodium: 470mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 35g
- Cholesterol: 95mg