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My Go-To Chicken Breast Recipe
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My Go-To Chicken Breast Recipe

This go-to chicken breast recipe turns simple ingredients into a juicy, golden-crusted dinner finished with a rich, buttery pan sauce. Quick, foolproof, and made in one pan, it’s perfect for busy weeknights when you want big flavor without complicated steps.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

Chicken
  • 2 large chicken breasts boneless, skinless, sliced horizontally into cutlets
  • 1.5 tbsp unsalted butter or olive oil for searing
Seasoned Crust
  • 1 tsp paprika sweet or smoked
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.25 tsp ground cumin optional
  • 0.75 tsp kosher salt
  • 0.125 tsp black pepper
  • 1.5 tbsp all-purpose flour or gluten-free flour
Butter Sauce
  • 0.33 cup chicken stock low sodium
  • 2 tbsp unsalted butter
  • 1 tbsp fresh parsley chopped, optional

Method
 

  1. In a small bowl, mix paprika, onion powder, garlic powder, cumin, salt, pepper, and flour. Coat the chicken cutlets evenly on both sides, pressing gently to adhere.
  2. Heat butter or oil in a large skillet over high heat. Sear the chicken for about 2–3 minutes per side until golden and just cooked through. Transfer to a plate and rest.
  3. Reduce heat to medium-high and pour chicken stock into the pan, scraping up the browned bits. Simmer for 1–2 minutes until reduced by half.
  4. Add remaining butter and swirl the pan until a glossy sauce forms.
  5. Return the chicken briefly to the pan or spoon the sauce over the chicken. Garnish with parsley and serve immediately.

Notes

Chicken stock replaces wine for a family-friendly, alcohol-free version. For extra brightness, add a squeeze of lemon juice to the sauce. Serve with mashed potatoes, rice, or steamed vegetables.