Pan-Roasted Chicken Breasts with Speedy Pan Sauce

  • prep time10 min
  • total time 35 min
  • serves 2
Michael Smith
Michael Smith Chef at Home

Simple and tasty; you'll want to make this again and again!

You might also like Michael Smith's Best Chicken Recipes.

529 Ratings
Directions for: Pan-Roasted Chicken Breasts with Speedy Pan Sauce


Pan Roasted Chicken Breasts

2 Tbsp butter

2 Tbsp olive oil

Salt and pepper

2 chicken breasts, skin on

Speedy Pan Sauce

1 small onion, peeled and minced

1 garlic clove, peeled and minced

½ cup white wine

½ cup orange juice


Pan Roasted Chicken Breasts

1. Heat a medium sized skillet over medium high heat.

2. When the pan is hot, add butter and oil and when it sizzles, season chicken breasts with salt and pepper and add to the pan, skin side down.

3. Sear until they are well browned, about 10 minutes and then turn them and finish cooking for about 8 minutes.

4. When they are done, remove to a plate and reserve.

Speedy Pan Sauce

1. Add onion and garlic to the hot pan, and sauté for a few minutes, until they are softened and begin to caramelize.

2. Add wine and reduce it by half.

3. Add orange juice and continue to reduce until the sauce has a syrup-like consistency.

4. Slice chicken breasts on the bias, and arrange on a small serving platter. Pour the sauce over them and serve.

See more: Quick and Easy, Poultry, Dinner, Main, Saute, Chicken, Fry

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