Pan-Seared Chicken with Rosemary and White Wine Reduction

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts finished with a fragrant rosemary and white wine sauce that enhances the savory flavors. This mediterranean-inspired chicken ready in about 30 minutes pairs olive oil, fresh rosemary sprigs, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" 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 2 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper evenly.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
  3. Step 3: Place chicken breasts in the skillet and sear for 5-6 minutes on one side without moving until golden brown and edges crisp.
  4. Step 4: Flip chicken and add 2 sprigs fresh rosemary and 3 minced garlic cloves to the skillet. Cook for another 5-6 minutes until chicken reaches an internal temperature of 165°F.
  5. Step 5: Remove chicken to a plate and tent with foil to rest.
  6. Step 6: Pour 1/2 cup dry white wine into the skillet to deglaze, scraping up browned bits with a wooden spoon, and simmer for 2 minutes until reduced by half.
  7. Step 7: Add 1/2 cup chicken broth and continue simmering for 3 minutes until the sauce thickens slightly.
  8. Step 8: Turn off heat and whisk in 1 tbsp unsalted butter until melted and sauce is glossy.
  9. Step 9: Return chicken to the skillet briefly to coat with sauce, then serve immediately.

Frequently asked questions

How long does Pan-Seared Chicken with Rosemary and White Wine Reduction take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Rosemary and White Wine Reduction?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Rosemary and White Wine Reduction?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Rosemary and White Wine Reduction for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken with Rosemary and White Wine Reduction?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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