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Seared Chicken Breast with White Wine Pan Sauce and Garlic Green Beans

Seared Chicken Breast with White Wine Pan Sauce and Garlic Green Beans

Dinner
Prep Time
20min
Cook Time
35min
Servings
4
Calories
385
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Chef's Note

The key to a perfect pan sauce is developing a good fond (those browned bits on the bottom of the pan). Don't rush the searing process, and make sure your pan is hot enough before adding the chicken. If your sauce reduces too quickly, lower the heat and add a splash more stock.

Tags
chicken
pan sauce
green beans
weeknight dinner
French-inspired
protein-rich
low-carb
date night
wine pairing
technique-focused
Ingredients

  • 4 6-oz boneless, skinless chicken breasts

  • 1 tsp kosher salt

  • 1/2 tsp black pepper

  • 2 tbsp all-purpose flour

  • 2 tbsp olive oil

  • 1 medium shallot

  • 2 sprigs fresh thyme

  • 3/4 cup dry white wine

  • 1/2 cup chicken stock

  • 2 tbsp unsalted butter

  • 1 whole lemon

  • 2 tbsp fresh parsley

  • 1 lb green beans

  • 3 medium garlic cloves

  • 1/4 tsp red pepper flakes

Instructions
  • 1

    Pat the chicken breasts dry with paper towels. Season both sides with 3/4 tsp kosher salt and 1/4 tsp black pepper. Lightly dust each breast with 1/2 tbsp all-purpose flour, shaking off any excess.

  • 2

    Heat a large skillet over medium-high heat. Add 2 tbsp olive oil. When oil is shimmering (but not smoking), carefully add the chicken breasts. Sear for 5-6 minutes on the first side without moving them to develop a golden-brown crust.

  • 3

    Flip chicken and cook for another 5-6 minutes on the second side until internal temperature reaches 165°F (74°C). Transfer chicken to a plate and tent loosely with foil to rest.

  • 4

    While the chicken is cooking, trim the ends off 1 lb of green beans. Mince 3 garlic cloves. Finely chop the shallot. Zest half the lemon and cut into wedges. Chop 2 tbsp fresh parsley.

  • 5

    In the same pan used for chicken (do not clean it), reduce heat to medium and add the minced shallot. Sauté for 2 minutes until translucent, scraping up any browned bits from the bottom of the pan.

  • 6

    Add 2 sprigs of thyme and cook for 30 seconds until fragrant. Pour in 3/4 cup white wine and simmer for 3-4 minutes, until reduced by half, continuing to scrape up the fond (browned bits).

  • 7

    Add 1/2 cup chicken stock and simmer for another 3-4 minutes until slightly thickened. Remove thyme sprigs.

  • 8

    Reduce heat to low and whisk in 1 tbsp cold butter, one small piece at a time, until fully incorporated. Squeeze in juice from half the lemon. Season with remaining 1/4 tsp salt and 1/4 tsp pepper. Keep warm on very low heat.

  • 9

    In another large skillet, heat 1 tbsp olive oil over medium-high heat. Add green beans and cook for 4 minutes, tossing occasionally.

  • 10

    Add minced garlic and 1/4 tsp red pepper flakes to the green beans. Cook for another 2-3 minutes until beans are crisp-tender and garlic is fragrant but not burned.

  • 11

    Season green beans with a pinch of salt and pepper. Finish with a squeeze of lemon juice from one of the wedges.

  • 12

    Slice the rested chicken breasts against the grain into 1/2-inch thick slices.

  • 13

    Divide the sliced chicken among four plates. Spoon the white wine pan sauce over the chicken. Sprinkle with chopped parsley and lemon zest.

  • 14

    Serve the garlic green beans alongside the chicken. Garnish with remaining lemon wedges.

Nutrition Information (per serving)
385
Calories
38g
Protein
12g
Carbs
18g
Fat
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