Ready in just 12 minutes, this pan-seared chicken breast fillet with buttery country-seasoned sauce is your go-to recipe for a quick, flavorful, and simple meal using everyday pantry staples!
A Reliable Chicken Breast Fillet Recipe You’ll Make Again and Again
It’s tempting to chase fancy recipes with creamy sauces, crunchy coatings, or flashy glazes—but the truth is, the simple, everyday recipes are what we cook most. Think quick meals with pantry staples like rice, boiled eggs, or fresh salad.
This chicken breast fillet recipe isn’t about showing off—it’s about making a delicious, juicy meal right now using ingredients you already have at home. Simple, quick, and full of flavor, it proves that easy doesn’t have to be boring!”
We start by coating the chicken breast fillets in a simple, savory seasoning that crisps up beautifully when pan-fried. While the chicken rests and stays juicy, we quickly make a buttery pan sauce in the same skillet, letting it soak up all the flavors left behind.
The result? Golden, flavorful chicken that’s tender inside, with a rich butter sauce ready in just a minute. Perfect for fast weeknight dinners, meal prep, or even a quick protein-packed lunch!
Flexible & Foolproof – Your Choice!
One of the best things about this chicken breast fillet recipe is its flexibility. Both the seasoned chicken and the buttery pan sauce are packed with flavor on their own, so you can choose what works best for you.
✅ Option 1: Just pan-sear the seasoned chicken for a crispy, juicy fillet without any sauce.
✅ Option 2: Keep it simple with salt and pepper on the chicken, then pour over the rich butter pan sauce for extra flavor.
This makes it perfect for weeknight dinners, meal prep, or quick lunches, giving you a restaurant-style result with minimal effort.
Ingredients for the Country-Seasoned Chicken Breast Fillets
- Boneless, skinless chicken breast fillets – This is the star of the dish! Chicken breasts are lean, packed with protein, and cook quickly, making them perfect for weeknight dinners, meal prep, or quick lunches. Despite many cooks preferring thighs for flavor, chicken breasts are versatile, mild, and soak up seasonings and sauces beautifully.
- Tip: Choose chicken breasts of similar size for even cooking. You can slice them in half horizontally to make thin fillets or gently pound them to an even thickness — either method keeps them juicy without overcooking.
Pantry Spices (Country-Style Seasoning)
A simple spice blend transforms plain chicken into a flavorful, restaurant-style dish.
- Paprika – 1 tsp
Gives a warm, reddish color and mild smoky flavor. Use regular, smoked, or spicy paprika depending on your taste. It also adds antioxidants and makes the dish visually appealing. - Onion powder – ½ tsp
Adds savory depth without overpowering the chicken. Can be swapped with more garlic powder if desired. - Garlic powder – ½ tsp
Brings aromatic flavor that complements the mild chicken taste. Fresh garlic is also fine if you want a sharper flavor. - Cumin powder – ¼ tsp
Adds earthy, slightly nutty notes that balance the other spices. Can be substituted with coriander, thyme, or any dried herb. Crush herbs between your fingers to release maximum aroma. - Salt & Pepper – ¾ tsp kosher salt & ⅛ tsp black pepper
Essential for enhancing all flavors and seasoning the chicken evenly. Adjust to taste.
Flour (Optional Light Coating)
- 1½ tbsp all-purpose flour – Creates a light, golden crust on the chicken and helps the pan sauce stick. Gluten-free or bread flours are great alternatives.
- Tip: Mix the flour with the spices and sprinkle directly on the chicken — no messy dredging needed. This gives a crispy exterior while keeping the inside tender.
Butter (Cooking Fat & Flavor Booster)
- Unsalted butter – 1½ tbsp – Butter adds richness and helps form a beautiful golden crust. You can use olive oil, but butter enhances the flavor of both the chicken and pan sauce.
- Pro Tip: Tilt the pan while cooking so the butter coats the chicken evenly, giving consistent browning and flavor.
Pan Sauce Ingredients
- White wine or chicken stock – ⅓ cup
After searing, the leftover seasoning in the pan (fond) becomes the base for a quick, flavorful sauce. White wine adds acidity and depth, while stock adds richness and umami. Any dry white wine works — Chardonnay is perfect, but Sauvignon Blanc or even flat champagne is fine. - Butter – 2 tbsp
Melted into the pan sauce for a silky, flavorful finish that clings to the chicken. - Optional garnish: Fresh parsley – 1 tbsp, chopped
Adds color, freshness, and a subtle herbal note to balance the richness of the butter sauce.
White Wine or Stock/Broth for Pan Sauce & Deglazing
After searing your chicken breast fillets, the pan will have delicious golden bits stuck to the bottom — these are called fond, and they’re packed with flavor. To turn these bits into a rich, flavorful pan sauce, we use white wine or chicken stock to deglaze the pan.
- White wine or chicken stock – ⅓ cup
Choose any dry white wine that isn’t too sweet or overly oaky. Chardonnay is a favorite because it adds bold, buttery flavor that enhances the chicken. Sauvignon Blanc, Pinot Grigio, or even flat champagne works perfectly. If you prefer to skip alcohol, use low-sodium chicken stock or broth for a rich, savory sauce.
What is Deglazing?
Deglazing might sound fancy, but it’s actually very simple. It just means adding a liquid to a hot pan after cooking meat to loosen and dissolve the flavorful browned bits stuck to the bottom. These bits are full of taste and become the base of your sauce.
- When you pour the wine or stock into the pan, it simmers rapidly, lifting the fond and blending all the flavors together.
- Then you stir in butter to make the sauce silky, rich, and ready to pour over your perfectly cooked chicken breast fillets.
💡 Pro Tip: Even if you’ve never deglazed a pan before, you’ve probably done it without realizing — like when you add water or stock to a frying pan after cooking onions or meat to make a simple sauce. Deglazing is just the professional version of this technique and turns a simple chicken fillet into a restaurant-quality dish.
- Bonus: Deglazing isn’t just for wine — you can use lemon juice, vinegar, or even a splash of soy sauce for different flavor profiles. Experiment to find your favorite!
Chicken Breast Fillet (Juicy, Tender & Never Dry)
Description
This chicken breast fillet recipe is a foolproof way to cook chicken that is juicy, tender, and full of flavor every single time. If you’ve ever struggled with dry or hard chicken breasts, this method solves that problem using simple steps and everyday ingredients. The chicken breast is lightly seasoned, then pan-seared at the right temperature to lock in moisture. A short resting time allows the juices to settle back into the meat, giving you soft, restaurant-style chicken fillets without complicated techniques. No baking, no deep frying, and no long marinating required. What makes this recipe special is its speed, flexibility, and reliability. You can use it for healthy dinners, meal prep, salads, wraps, sandwiches, or rice bowls. The flavors are clean and balanced, making it perfect for kids and adults alike. This easy chicken breast fillet recipe is ideal for: Busy weeknights Beginner cooks Weight-conscious meals High-protein diets Ready in under 20 minutes, this is a go-to chicken breast recipe you’ll want to make again and again.Ingredients
Instructions
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Start by taking 2 large chicken breasts (around 250–300g each). Cut them horizontally in half to make 4 thin, even fillets. This ensures that the chicken cooks quickly and evenly. You don’t need to pound them with a mallet; just cutting them evenly is enough.
Next, pat the fillets dry using paper towels. Removing excess moisture is important because it allows the chicken to sear properly in the pan, forming a golden crust while keeping the inside tender.
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The secret to flavorful chicken is a good seasoning mix. Sprinkle salt, black pepper, paprika, garlic powder, and onion powder evenly on both sides of each fillet. Use your fingers to rub the seasoning gently into the meat.
This seasoning not only adds taste but also creates a thin crust when the fillets are cooked in butter or oil. Feel free to adjust spices according to your preference – a little smoked paprika adds a subtle smoky flavor, while extra garlic powder gives a stronger aroma.
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Choose a non-stick or cast-iron skillet for best results. Heat it over medium-high heat and add 1–2 tablespoons of butter or olive oil. Let the butter melt and bubble, or let the oil shimmer before adding the chicken.
A properly heated pan ensures the chicken cooks evenly and develops a rich golden-brown color. Avoid adding chicken to a cold pan – it can make the meat stick and prevent that perfect sear.
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To make sure the chicken is cooked safely:
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Use a food thermometer to check that the internal temperature reaches 165°F (74°C).
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If you don’t have a thermometer, cut a small piece in the center; the meat should be white and juicy, not pink.
Cooking at the right temperature ensures the chicken is safe to eat, tender, and moist.
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Once cooked, remove the fillets from the pan and let them rest for 3–5 minutes. Resting allows the juices to redistribute inside the chicken, so every bite is tender and flavorful.
Skipping this step can cause the juices to spill out when you cut into the fillet, leaving the chicken dry.
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While the chicken rests, you can make a simple pan sauce using the flavorful brown bits left in the skillet:
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Pour 1/3 cup of chicken stock or white wine into the hot pan.
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Scrape the bottom of the pan to mix in the browned bits.
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Add 1–2 tablespoons of butter and stir until melted.
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Pour this sauce over your chicken fillets for extra flavor and richness.
This step enhances the taste without adding complicated ingredients, making it a quick, restaurant-style sauce.
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Your chicken breast fillets are ready! Serve them with:
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Steamed rice or quinoa
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Fresh salads or roasted vegetables
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Sandwiches, wraps, or rice bowls
Garnish with fresh parsley or herbs for a fresh, colorful touch. This versatile recipe works for weeknight dinners, meal prep, or high-protein meals.
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 4g20%
- Cholesterol 85mg29%
- Sodium 420mg18%
- Potassium 410mg12%
- Total Carbohydrate 1g1%
- Protein 220g441%
- Vitamin A 200 IU
- Calcium 20 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Recipe Notes & Pro Tips for Juicy Chicken Breast Fillets
- Don’t overcook your chicken – The secret to tender chicken fillets is cooking at the right temperature. Pan-sear on medium-high heat until golden brown, then let the chicken rest. This keeps it juicy and prevents dryness.
- Resting is key – Always let your chicken rest for 3–5 minutes after cooking. This allows the juices to redistribute, giving you soft, restaurant-style fillets every time.
- Customize your seasoning – The paprika, garlic, onion, and cumin mix is simple but flavorful. You can add chili powder for spice, smoked paprika for depth, or dried herbs like thyme for extra aroma.
- Pan sauce magic – Don’t skip the pan sauce! Use white wine, chicken stock, or even water with a touch of butter. Scraping the pan ensures you capture all the flavor left from the chicken.
- Use thin, even fillets – Splitting chicken breasts in half horizontally helps them cook faster and evenly. Thick fillets may need extra time, thin fillets cook perfectly in just 5–7 minutes.
- Make it a one-pan meal – After cooking the chicken, you can toss in vegetables like broccoli, bell peppers, or mushrooms directly in the same pan with the sauce. Quick, flavorful, and easy cleanup!
- Quick meal prep tip – Cook a batch of chicken fillets and store in an airtight container in the fridge for up to 3 days. Perfect for salads, sandwiches, or rice bowls throughout the week.
- Gluten-free option – Replace the flour in the seasoning mix with cornstarch or almond flour for a gluten-free crispy crust.
- Perfect for all skill levels – Even beginner cooks can follow this method. The combination of searing, resting, and a quick pan sauce guarantees flavorful, juicy chicken every time.
