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.
A simple spice blend transforms plain chicken into a flavorful, restaurant-style dish.
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.
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.
💡 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.
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.
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.
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.
To make sure the chicken is cooked safely:
Use a food thermometer to check that the internal temperature reaches 165°F (74°C).
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.
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.
While the chicken rests, you can make a simple pan sauce using the flavorful brown bits left in the skillet:
Pour 1/3 cup of chicken stock or white wine into the hot pan.
Scrape the bottom of the pan to mix in the browned bits.
Add 1–2 tablespoons of butter and stir until melted.
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.
Your chicken breast fillets are ready! Serve them with:
Steamed rice or quinoa
Fresh salads or roasted vegetables
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.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
