Pan-Roasted Chicken with Aged Cheese and Herb Pan Sauce

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pan-roasted chicken breasts served with a savory pan sauce made from aged cheese, fresh herbs, and a splash of white wine. This French chicken recipe, ready in about 30 minutes, pairs boneless skin-on chicken breasts, salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 French cuisine 420 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skin-on chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
2 small shallots, finely chopped
1/2 cup dry white wine
1/3 cup aged Parmesan cheese, finely grated
1 tbsp fresh thyme leaves
1 tbsp fresh parsley, chopped
1 tbsp lemon juice

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Instructions

Step 1: Pat dry 4 boneless skin-on chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Step 2: Place chicken breasts skin-side down and cook for 6-7 minutes until skin is golden brown and crispy. Flip and cook for another 5-6 minutes until internal temperature reaches 165°F. Transfer chicken to a plate and keep warm.
Step 3: Reduce heat to medium, add 2 tbsp unsalted butter to the skillet. Once melted, sauté 2 finely chopped shallots for 2-3 minutes until softened and translucent.
Step 4: Pour in 1/2 cup dry white wine, scraping up browned bits from the pan. Simmer for 3-4 minutes until wine reduces by half.
Step 5: Stir in 1/3 cup finely grated aged Parmesan cheese, 1 tbsp fresh thyme leaves, 1 tbsp chopped fresh parsley, and 1 tbsp lemon juice. Cook for 1-2 minutes until sauce thickens and coats the back of a spoon.
Step 6: Return chicken breasts to the skillet and spoon sauce over them. Serve immediately.