Pan-Seared Chicken with Thyme-Sage White Wine Pan Sauce

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A tender pan-seared chicken breast topped with a shallot pan sauce of fresh thyme and sage, built on dry white wine and chicken broth. This American-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 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.

Ingredients

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small, finely minced (about 2 tbsp) shallot
• 2 tbsp chopped total fresh thyme and sage leaves
• 1/4 cup dry white wine
• 1/2 cup chicken broth
• 1 tbsp fresh squeezed lemon juice

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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.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken breasts. Sear undisturbed for 5 minutes until golden brown on the first side.
3. Step 3: Flip the chicken and add 1 tbsp unsalted butter, basting the chicken with the melted butter for 4-5 minutes until cooked through and internal temperature reaches 165°F.
4. Step 4: Remove chicken to a plate and cover loosely with foil to rest.
5. Step 5: Reduce heat to medium and add 1 small finely minced shallot (about 2 tbsp) to the skillet; sauté for 1-2 minutes until softened and fragrant.
6. Step 6: Stir in 2 tbsp chopped fresh regional herbs (thyme and sage), cooking for 30 seconds to release aroma.
7. Step 7: Pour in 1/4 cup dry white wine, scraping up browned bits from the pan, and simmer until reduced by half, about 3 minutes.
8. Step 8: Add 1/2 cup chicken broth and cook for 3-4 minutes until the sauce thickens and coats the back of a spoon.
9. Step 9: Finish the sauce with 1 tbsp fresh lemon juice, stir to combine, then spoon over the rested chicken breasts and serve.