Description

A straightforward and flavorful recipe for boneless, skinless chicken breasts, inspired by Ina Garten’s cooking philosophy. Learn how to achieve tender, moist chicken with a delicious pan sauce using simple ingredients and techniques.

Ingredients

Scale

2 boneless, skinless chicken breasts (about 6 to 8 ounces each)
2 tablespoons olive oil
1 tablespoon unsalted butter
1 lemon, halved
1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish (optional)

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Instructions

1. Pat the chicken breasts thoroughly dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
2. Place a large, oven-safe skillet over medium-high heat. Add the olive oil and butter and let the butter melt and foam slightly.
3. Carefully place the seasoned chicken breasts in the hot skillet. Sear undisturbed for 4 to 5 minutes per side, until a deep golden-brown crust has formed.
4. Reduce heat to medium. Squeeze the juice of one-half of the lemon over the chicken. Pour in the white wine, letting it bubble and deglaze the pan by scraping up browned bits with a wooden spoon. Simmer for 1 minute.
5. Cover the skillet, reduce heat to low, and cook for 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Alternatively, transfer to a 375°F (190°C) preheated oven.
6. Remove chicken from skillet, let rest for 5 minutes. Slice or serve whole. Spoon pan sauce over chicken and garnish with parsley if desired.

Notes

Store cooled cooked chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over low heat with a splash of broth/water, or in a covered oven at 325°F (160°C) for 10-15 minutes, until heated through.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Main Course
Method: Pan-Seared
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 275
Sugar: 1g
Sodium: 250mg
Fat: 12g
Carbohydrates: 2g
Fiber: 0g
Protein: 38g