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A tasty chicken breast recipe that tastes like restaurant chicken.

Stunning Restaurant Quality Chicken Breast Recipe With Homemade Pan Gravy

Create this restaurant quality chicken breast recipe at home. It is served with a savory pan gravy that is easy to make and tastes fantastic.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 642 kcal

Ingredients
  

For The Chicken

  • 4 chicken breasts boneless, skinless
  • 4 tbsp. chicken seasoning blend of your choice I love Montreal Chicken Seasoning or an Italian Blend
  • 2 tbsp. butter unsalted
  • 2 tbsp. olive oil

For The Gravy

  • 1 tbsp. olive oil
  • 1 tbsp. butter unsalted
  • 2 shallots minced
  • 3 cloves garlic minced
  • 2 heaping tbsp. all purpose flour
  • 1 cup white wine your choice!
  • 2 cups chicken broth low sodium preferred
  • 2 tbsp. white wine vinegar
  • 2 tbsp. fresh or dried thyme chopped
  • 1 tbsp. fresh or dried rosemary chopped
  • cup heavy cream
  • 1 tbsp. fresh parsley chopped
  • 1 tsp. salt plus more, to taste
  • ½ tsp. pepper plus more, to taste

Instructions
 

  • Preheat oven to 400°F. Heat a cast iron skillet on medium high heat.

Prepare The Chicken Breasts

  • Cover chicken breasts with plastic wrap and gently pound each breast with a rolling pin until they reach a uniformed thickness. This will allow them to cook more evenly.
  • Pat chicken breasts dry with a paper towel. This will allow them to brown faster, which will result in a juicier chicken breast.
  • Season chicken breasts on both sides with your chosen chicken seasoning (I use about 1 tablespoon per chicken breast). Most seasoning blends contain salt and pepper, so no need to season additionally with salt and pepper.

Brown The Chicken

  • Heat butter and olive oil in the skillet. Add chicken breasts once butter is melted.
  • Cook chicken breasts on medium high heat for 4-5 minutes on each side, until chicken becomes golden brown. Remove chicken from skillet and place onto a sheet pan. (IMPORTANT: The chicken is not cooked through at this point. Always finish cooking chicken in the oven right after you brown the chicken.)
  • Place chicken breasts in oven and roast for 20-25 minutes, until the internal temperature reaches 165°F. Rest chicken breasts before serving, about 10 minutes.

Make The Gravy

  • While the chicken is in the oven, prepare your gravy.
  • In the same cast iron skillet in which the chicken breasts were browned, drain any residual liquid/fat (leaving the brown bits in the bottom of the pan).
  • Place the skillet back on the stove on medium heat. Add olive oil and butter. When butter is melted, add shallots to the pan.
  • Cook the shallots until they begin to soften and become translucent, about 3 minutes. Add garlic and cook for 1 more minute.
  • For lump-free gravy, follow this very important step: Pass flour through a fine mesh strainer, and whisk in, a little at a time. Set stove to medium high heat and continue to whisk until flour is cooked, about 1-2 minutes.
  • Deglaze the pan with white wine. Using a wooden spoon, scrape up all of the brown bits from the bottom of the skillet.
  • Add chicken broth, white wine vinegar, salt and pepper, and bring to a boil.
  • Once boiling, reduce to medium low heat. Add thyme and rosemary and simmer for 10 minutes.
  • Turn heat off and stir in heavy cream and parsley. Add salt and pepper, if needed. Spoon over chicken breasts and serve.

Nutrition

Serving: 1servingCalories: 642kcalCarbohydrates: 20gProtein: 52gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 193mgSodium: 1267mgPotassium: 1186mgFiber: 5gSugar: 3gVitamin A: 1810IUVitamin C: 25mgCalcium: 279mgIron: 9mg
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