Pan-Seared Chicken Breast with White Wine Beurre Blanc

Elevate your weeknight dinner with this elegant pan-seared chicken breast recipe featuring a luscious white wine beurre blanc sauce. Tender and flavorful chicken, seasoned with a blend of spices, is pan-seared to golden perfection and drizzled with a rich, buttery beurre blanc. This restaurant-quality chicken with white wine sauce is surprisingly easy to make and guaranteed to impress

Ingredients

• 2 boneless, skinless chicken breasts (trimmed to uniform shape)

• 2 tsp kosher salt

• 1½ tsp black pepper

• 1 tsp Queen G’s Texas Kitchen garlic powder

• 1 tsp Queen G’s Texas Kitchen onion powder

• 1 tsp Queen G’s Texas Kitchen smoked paprika

• ½–1 tbsp olive oil (for seasoning)

• 1 tbsp olive oil (for the pan)

• 1½ tbsp unsalted butter

• 2–3 garlic cloves, crushed

• 1 small chunk shallot or onion (about size of 2 garlic cloves)

• 2 sprigs fresh thyme

• Optional: 1 sprig fresh rosemary or oregano

  White Wine Beurre Blanc

• ¾ cup dry white wine (Sauvignon Blanc or Chardonnay)

• 1 small shallot, finely minced

• 5–6 tbsp cold unsalted butter, cubed

• Salt to taste

• Optional: A few drops of lemon juice for brightness

Directions

1. Preheat oven to 350°F.

2. In a bowl, coat chicken with salt, pepper, Queen G’s Texas Kitchen garlic powder, Queen G’s Texas Kitchen onion powder, Queen G’s Texas Kitchen smoked paprika, and olive oil. Let sit for 5–10 minutes.

3. Heat a pan over medium-high heat. Add 1 tbsp olive oil just before adding the chicken.

   Sear chicken breasts for 5–6 minutes on the first side until a deep crust forms. Flip and sear the other side for another 5 minutes.

4. Add butter, garlic, shallot/onion, thyme, and optional herbs. Baste the chicken with the melted butter and aromatics.

5. Transfer chicken to a wire-rack lined sheet tray and place in the oven for 10–15 minutes, until internal temp reaches 160–165°F.

6. Remove from oven and let rest for 6–7 minutes before slicing.

7. White Wine Beurre Blanc: In a saucepan, combine white wine and minced shallot. Bring to a simmer and reduce until only about 2 tablespoons of liquid remain.

   Lower heat to very low. Whisk in cold butter cubes, one at a time, allowing each to fully emulsify before adding the next.

8. Once all the butter is incorporated, taste and season with salt.

   Perform the spoon test: Dip a spoon into the sauce. Run your finger down the back of the spoon. If the line holds and the sauce doesn’t run back together, it’s ready.

9. Strain through a fine mesh sieve into a clean bowl to remove the shallot solids.

   Keep warm (not hot) until ready to serve over the chicken.