Juicy Chicken Breast Recipe You’ll Want to Make Every Week

If you’ve ever struggled with dry, bland chicken, this is about to change. This chicken breast recipe transforms a simple ingredient into a golden, tender, flavor-packed dinner you can pull together in under 20 minutes. With a savory crust, a silky butter sauce, and straightforward steps, it’s ideal for weeknights yet impressive enough for guests. And the best part? You likely already have most of the ingredients at home.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 15 minutes from stovetop to table.
• Simple Ingredients: Mostly pantry staples—no fancy shopping trip required.
• Perfect for Any Occasion: Works just as well for a busy Tuesday as it does for date night.
• Crowd-Pleaser: Flavors that satisfy picky eaters and foodies alike.
• Unbelievably Delicious: Juicy chicken with a luscious butter sauce you’ll want to pour on everything.

What sets this version apart? The method locks in moisture with a seasoned crust while deglazing the pan to create a deeply flavored sauce—without needing cream or hours of cooking.

Ingredients Needed

For the Chicken:

• 2 large chicken breasts (250–300g / 8–10 oz each), sliced horizontally into 4 even fillets; no pounding needed.
• 2 tbsp unsalted butter or 1½ tbsp olive oil (for searing).

Savory Seasoned Crust:

• 1 tsp sweet or regular paprika (smoky paprika works too for a deeper flavor).
• ½ tsp onion powder (swap for garlic powder if preferred).
• ½ tsp garlic powder (or double up onion powder instead).
• ¼ tsp ground cumin (optional—can use coriander or a pinch of dried thyme).
• ¾ tsp kosher salt (halve if using fine table salt; increase by 50% for salt flakes).
• ⅛ tsp freshly ground black pepper.
• 1½ tbsp all-purpose flour (or gluten-free blend for GF option).

For the Butter Sauce:

• ⅓ cup dry white wine or low-sodium chicken stock (water in a pinch).
• 2 tbsp unsalted butter.
• 1 tbsp fresh parsley, chopped (optional garnish).

How to Make Chicken Breast Recipe

1. Season the Chicken

In a small bowl, combine all seasoning mix ingredients. Lightly coat each chicken fillet with the mixture, pressing it in with your fingertips so it sticks. Shake off any loose excess—this keeps the crust light, not clumpy.

2. Sear to Perfection

Melt butter (or heat olive oil) in a large non-stick skillet over high heat until shimmering. Lay chicken pieces flat without overcrowding. Cook for about 2½ minutes per side, until golden brown and the internal temperature reaches 153°F (67°C). Remove to a warm plate and cover loosely with foil.

Tip: A hot pan and quick sear lock in juices while creating that beautiful crust.

3. Build the Pan Sauce

Reduce heat to medium-high. Pour in wine or chicken stock and immediately scrape the browned bits from the bottom using a spatula—these hold intense flavor. Let simmer for 1–1½ minutes until the liquid reduces by half. Stir in butter until melted and emulsified. Adjust seasoning if needed.

4. Finish & Serve

Return chicken to the pan briefly to coat in sauce, or plate chicken and spoon sauce over top. Garnish with fresh parsley.

Serving and Storage Tips

• Serving Ideas: Pair with mashed potatoes, roasted vegetables, or a crisp side salad. The sauce also works beautifully drizzled over rice or pasta.
• Storage: Cool completely before storing. Refrigerate in an airtight container for up to 3 days.
• Reheating: Warm gently in a covered skillet over low heat with a splash of broth to keep the chicken moist. Avoid microwaving on high to prevent drying.

Helpful Notes

• Wine vs. Stock: Wine adds brightness, but stock is perfect if you prefer a milder taste.
• Gluten-Free: Simply use a gluten-free flour blend for dredging.
• Extra Flavor: Add a pinch of chili flakes to the sauce for heat.
• Double the Sauce: If you love extra drizzle for sides, double the butter sauce ingredients.

Conclusion

This chicken breast recipe is proof that simple ingredients can create restaurant-worthy results. In just minutes, you get tender, juicy chicken wrapped in a golden crust and finished with a silky, flavor-packed butter sauce. It’s versatile enough for weeknight dinners yet elegant enough to serve when you want to impress. With its quick cooking time, easy prep, and incredible taste, it’s the kind of recipe you’ll keep coming back to.

If you try this recipe, I’d love to hear from you—leave a comment and a star rating below to let me know how it turned out. And don’t forget to share your creations on Pinterest or Facebook so others can enjoy them too.

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead?

Yes! Boneless, skinless thighs work great. Just adjust cooking time to ensure they reach 165°F internally.

How do I make this gluten-free?

Swap the all-purpose flour for a gluten-free blend or even cornstarch—it still helps create a light crust.

Why did my sauce split?

Overheating butter can cause separation. Lower the heat before whisking it in to keep the sauce silky.

Is this recipe freezer-friendly?

The cooked chicken freezes well for up to 2 months. Store sauce separately for best texture.

How thick should the sauce be?

Aim for a consistency that coats the back of a spoon—lightly thick but still pourable.