Pan-Seared Chicken with Shallot and Thyme Pan Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 developed and reviewed.

Tender chicken breasts pan-seared to golden perfection, finished with a fragrant shallot and thyme pan sauce. This French-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Serves 2 French cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 medium, finely chopped shallots
1 tbsp fresh thyme leaves
1/4 cup dry white wine
1/2 cup chicken broth
2 tbsp unsalted butter

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each), then season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5 minutes without moving, until golden brown on the underside.
Step 3: Flip the chicken and cook another 5 minutes until cooked through and internal temperature reaches 165°F; transfer to a plate and tent with foil.
Step 4: Reduce heat to medium, add 2 finely chopped shallots and sauté for 2 minutes until softened and fragrant.
Step 5: Add 1 tbsp fresh thyme leaves and 1/4 cup dry white wine, scraping the browned bits from the pan; simmer until wine reduces by half, about 3 minutes.
Step 6: Pour in 1/2 cup chicken broth and simmer until sauce thickens slightly, about 4 minutes.
Step 7: Remove pan from heat and whisk in 2 tbsp unsalted butter until melted and sauce is glossy.
Step 8: Return chicken to the pan briefly to coat with sauce before serving.