Pan-Seared Chicken with Thyme and White Wine Sauce

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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.

Succulent chicken breasts seared to golden perfection and finished with a light white wine and thyme sauce for elegant weeknight dining. This French-inspired chicken recipe, ready in about 30 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 400 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 "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 4 French cuisine 400 cal/serving

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

Ingredients

4 (about 1.5 lbs / 680g) boneless, skinless chicken breasts
1/2 tsp salt
1/4 tsp black pepper
2 tbsp butter
1 tbsp olive oil
1, finely chopped shallot
2 sprigs fresh thyme
1/4 cup (60ml) dry white wine
1/4 cup (60ml) chicken broth
1 tbsp lemon juice

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: Season 4 chicken breasts evenly with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Heat 2 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat until butter is melted and oil shimmers.
Step 3: Add chicken breasts and cook for 5–6 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
Step 4: Remove chicken and set aside. Add 1 finely chopped shallot and 2 sprigs fresh thyme to the skillet; cook for 1 minute until fragrant.
Step 5: Pour in 1/4 cup dry white wine and 1/4 cup chicken broth, scraping the pan bottom to release browned bits. Simmer for 2–3 minutes until liquid reduces by half.
Step 6: Stir in 1 tbsp lemon juice, return chicken to skillet, and cook for 1 minute to heat through. Serve immediately.