Pan Seared Chicken Recipe with White Wine Herb Sauce

Pan Seared Chicken Recipe in a white wine sauce from Gabe's Grubs

Elevate your dinner experience with the classic sophistication of Pan Seared Chicken drizzled with a luxurious White Wine Sauce. This Pan Seared Chicken Recipe begins with perfectly seasoned chicken breasts, pan-seared to achieve a gloriously golden and crisp exterior while maintaining a succulent interior. The magic continues as the pan remnants are transformed into a velvety sauce, using white wine as a base, enriched with garlic, a touch of butter, and aromatic herbs which infuse the sauce with a symphony of flavors. This sauce not only complements the chicken but also adds a level of gourmet finesse that is both visually and palate-pleasing. Ideal for an intimate dinner or impressing guests, this dish pairs wonderfully with a chilled glass of the same white wine used in cooking. Prepare for a delightful journey of flavors with every bite of this impeccably balanced and deliciously crafted meal.

Once you’ve finished cooking, check out our plating tips to present your dish!

Gabe’s Grubs Pan Seared Chicken Recipe

Pan Seared Chicken Recipe in a white wine sauce from Gabe's Grubs

Pan Seared Chicken with White Wine Sauce

Transform your meal into an elegant affair with Pan Seared Chicken accompanied by a divine White Wine Sauce. Begin with chicken breasts, pan-seared to perfection, then coated in a light white wine sauce that's fragrant with garlic and herbs.
5 from 2 votes
Prep Time 15 minutes
Cook Time 10 minutes
Cuisine French
Servings 3 People
Calories 500 kcal


  • 1 Cast Iron Pan with Lid


  • Prep the Herbs: Finely chop the parsley. Remove the leaves from the stems of the thyme and rosemary.
    .75 oz Fresh Rosemary, .75 oz Fresh Parsley, .75 oz Fresh Thyme
  • Mince the Shallot: Peel and finely mince one shallot.
    1 Shallot
  • Season the Chicken: Generously season both sides of the chicken breasts with salt and pepper.
    Salt, Pepper, 3 Boneless Skinless Chicken Breasts

Sear the Chicken:

  • Heat the grapeseed oil in a cast iron skillet over high heat until it is very hot.
    2 tbsp Grapeseed Oil
  • Carefully place the chicken breasts in the pan and let them cook for 5 minutes, or until a golden-brown crust has formed.
    3 Boneless Skinless Chicken Breasts

Continue Cooking the Chicken:

  • Turn the heat down to medium, flip the chicken breasts over, cover the skillet, and cook until the internal temperature reaches 165°F.

Make the Sauce:

  • Once the chicken has cooked, deglaze the pan with the white wine, scraping up any browned bits.
    ½ cup Dry White Wine
  • Add the prepared parsley, tarragon, thyme, rosemary, shallots, and a minced garlic clove to the pan.
    .75 oz Fresh Rosemary, .75 oz Fresh Parsley, 1 tbsp Minced Garlic, 1 tbsp Dried Tarragon, 1 tbsp Butter, 1 Shallot, .75 oz Fresh Thyme
  • Let the sauce simmer and reduce by half.

Finish the Sauce:

  • Remove the chicken from the pan if you haven't already and stir in a tablespoon of butter into the sauce until it's completely melted and the sauce has a silky texture.
    1 tbsp Butter


  • Drizzle the white wine herb sauce over the chicken breasts before serving.


Pairing Suggestion: This dish goes wonderfully with our recipes for green beans, asparagus, and potatoes.

Your Notes


Serving: 1gCalories: 500kcal
Keyword Chicken, Dinner
Tried this recipe?Let us know how it was!

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  1. 5 stars
    […] courses. And if you’re looking for a perfect pairing, consider coupling them with our succulent Pan-Seared Chicken, a recipe that’s just a click away and guarantees to elevate your dining […]

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