My go-to Hen Breast recipe

August 1, 2025

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Prepared in 12 minutes, that is my present go-to rooster breast recipe. AKA Pan-Seared Nation Seasoned Hen Breast with Butter Sauce, it’s quick, easy, not-boring and you’ll make it anytime with pantry staples!

One other go-to rooster breast recipe

The temptation to solely share thrilling, flashy recipes is actual. Give me all of the shiny glazes, creamy sauces and crunchy crumbs! However the fact is, I make easy back-pocket necessities a gazillion instances extra. We’re speaking boiled eggs. Rice. Salad dressing. Poached rooster.

So as we speak, I’m sharing a recipe that in all probability gained’t get you working to the outlets with pleasure. However that’s the purpose! It’s a recipe to make with rooster breast proper now that makes use of pantry staples however is not boring (<- that is vital!).

We coat the rooster in a easy seasoning that turns into crispy when pan-fried, then whereas the rooster is resting we make a 1 minute butter sauce in the identical pan so it will get flavour from the residual seasoning. It’s extremely tasty and extremely fast!

Bonus – skip the seasoning, or skip the sauce!

One of many interesting issues about as we speak’s recipe is that each components are tasty sufficient to face on their very own, so you possibly can simply use one among them and skip the opposite.

So – simply make the seared seasoned rooster with no sauce (image under), or simply sear the rooster with salt and pepper and serve it with the butter sauce. How’s that for flexibility?!🙌🏻

Components on this Go-To Hen Breast Recipe

Right here’s what it’s essential make this.

FOR THE COUNTRY seasoned CHICKEN

Hen breast – Yup, that minimize of rooster that leads to my trolley week after week regardless of publicly favouring thighs for flavour!

Pantry spices – The ever dependable mixture of paprika, onion, garlic, cumin powder plus salt and pepper. It is a beautiful savoury mix with nation vibes that offers the rooster a heat reddish tinge from the paprika and layers of flavour. Listed below are some substitution choices:

– Paprika: I exploit common, however be at liberty to make use of smoky or spicy (when you can deal with the warmth!).
– Onion and garlic powder: substitute with extra of the opposite.
– Cumin: coriander, thyme or different dried herb (crush between fingers to make a bit powdery).

Flour (tiny quantity) – I do know it’s one further factor, nevertheless it’s truthfully value it as a result of it creates an superior crust on the rooster. We simply combine it with the spices then sprinkle on the rooster to coat it. We aren’t dredging individually!
Butter – My cooking fats of selection. As a result of it’s tastier than oil, and it’s what makes this straightforward recipe so good. I exploit it for cooking the rooster and making a fast pan sauce. You would additionally pan sear in olive oil, when you choose, however keep on with butter for the sauce.

For the butter sauce

The sauce will get flavour from the residual seasoning left within the pan after searing the rooster, then depth of flavour from a splash of wine or rooster inventory.

White wine or inventory/broth – For deglazing* to creating the pan sauce. Use any dry white wine you’ve received that’s not too candy or woody, and even flat champagne. My staple is chardonnay as a result of it’s received extra flavour than impartial flavoured wines like sauvignon blanc and pinot gris.

Don’t waste your cash on costly wine!

It’s pretty properly documented as of late by revered meals authorities (like New York Occasions Cooking’s Julia Moskin) that costly wine doesn’t sometimes enhance a dish. I exploit discounted end-of-bin bottles ($15 – $20 discounted to $5 – $7, retains “without end” even as soon as opened).

* Deglazing simply means simmering liquid within the pan after cooking one thing so the golden bits caught on the bottom dissolves into the liquid which provides free flavour. Even when you didn’t know what deglazing is, you do it in your daily cooking on a regular basis with out even realising it! 🙂

The right way to make my Go-To Hen Breast recipe

And right here’s learn how to make it. The rooster cooking time is 5 minutes, the sauce takes 1 – 1 1/2 minutes, in order that leaves you 5 minutes to separate the rooster and blend the 5 ingredient seasoning for a 12 minute dinner. You bought this!

Cut up every rooster breast in half horizontally to kind 4 skinny steaks in complete. To do that, apply strain by inserting your palm down on the breast then minimize by means of the rooster.

There isn’t any have to pound as we speak, we’re cooking arduous and quick so the within stays juicy, and also you gained’t overcook it as a result of the color of the crust is your built-in timer (golden = completely juicy inside, burnt = over cooking!).
Combine the spices, salt, pepper and flour collectively.

Coat the rooster with the seasoned flour combine. There needs to be simply sufficient to coat either side of every piece. Simply sprinkle it on and unfold along with your fingers.
Sear – Soften half the butter in a big non-stick pan over excessive warmth till foamy. Place the rooster in (it’s okay if it’s comfortable, the rooster shrinks) and prepare dinner for two 1/2 minutes on both sides till it’s golden and crisp. Carry and tilt the pan if wanted to encourage butter to run beneath every bit.

Take away the rooster onto a plate to relaxation for 3 minutes. Don’t skip this, it makes the rooster juicier to eat as a result of because it rests, the meat juices to redistribute into meat fibres so it leads to your mouth. For those who skip resting, once you minimize the rooster the juices run out onto the plate. Use this time to make the pan sauce (1 minute!), put the rooster onto serving plates and many others.

Pan sauce – Basically we’re making a white wine discount sauce that’s enriched with butter. Simply pour the wine (or inventory) into the pan and simmer quickly for a few minute, utilizing a rubber spatula to scrape the bottom of the pan so the seasoning left from the rooster dissolves into the sauce (it’s free flavour!).

The alcohol cooks out, so the sauce doesn’t style winey – it simply leaves behind a depth of flavour you possibly can solely get from cooking with alcohol. Then soften the butter in, combine to mix and that’s it! Prepared for serving.

Word: There may be not tons of sauce. There’s not alleged to be, it’s not the dousing kind as a result of it’s a pan sauce with extra intense flavour. You get about 1 tablespoon per serving which is sufficient. Additionally, the seasoning on the rooster does a number of heavy flavour-lifting right here!

So there you might have it. Except for foolproof poached rooster, that is in all probability the recipe I’ve texted to pals essentially the most through the years. As a result of when you’ve received wine (and even flat champagne) and butter, you’ve received dinner.

Or when you’ve received paprika, onion and garlic powder, you’ve additionally received dinner. Only a reminder – you don’t have to make each components! You are able to do simply the seasoned pan-fried rooster, or hold it easy with salt and pepper and let the butter sauce carry the dish.

Pictured on this submit with leafy greens tossed in my On a regular basis Salad Dressing, plus a brand new quick-and-dirty focaccia recipe I’m engaged on. Hoping to convey it to you on Friday. Take pleasure in! – Nagi x

Watch learn how to make it

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My go-to Hen Breast recipe

One other go-to rooster breast recipe

Bonus – skip the seasoning, or skip the sauce!