Let’s be honest, chicken breast can be… boring. That said, it’s kind of the blank canvas of the protein world. With a good chicken pan sauce, you can turn a boring bird into something special.
Some chicken stock, a splash of white wine, and a little butter and you’ve got the base for some serious flavor. This chicken pan sauce recipe is fast, easy, and doesn’t require a culinary degree.
And here’s the kicker: the same pan sauce magic works for pork chops, and even fish. This is a great way to dress up dinner without dirtying every dish in the house.
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Best Pan Sauce for Chicken, Pork Chops, and Fish
This versatile pan sauce recipe isn’t just for chicken, it’s also a winner-winner with pork chops or most any flaky fish. One basic method, endless flavor options.
Like most of my recipes, I encourage you to play around with it. Add some fresh herbs like rosemary or sage, a splash of heavy cream, or even some dijon mustard to make it your own.
Just remember, don’t toss those tasty brown bits left in the bottom of the pan! Those chicken drippings are worth their weight in gold.
A quick deglaze with some wine or chicken stock and a few pantry staples are all it takes to whip up this homemade pan sauce that’s better than restaurant quality.
This method works with boneless or bone-in chicken, and adds huge flavor in minutes. If you’re tired of the boring chicken I grew up eating, this chicken pan sauce is for you.
Keys To A Great Pan Sauce
A good pan sauce starts with the brown bits stuck to your pan, also known as fond. That’s where the flavor lives so it’s worth mentioning it twice.
Next, you need liquid to loosen it all up. White wine, chicken broth, or even a splash of water will do the trick. After that, it’s all about balance.
A bit of acid, like lemon juice, balances the richness. A pat of butter at the end makes the sauce smooth and velvety.
Finally, keep the heat low so nothing burns, and stir as you go. Simple and fast, and trust me here, this will make ordinary chicken taste like it’s from a high-end restaurant.
About the Ingredients
Shallot – A shallot is like a mild onion with a little sweetness, and it helps build a rich base of flavor for the pan sauce.
Garlic – Brings bold, savory flavor that kicks things up and plays nice with everything else in the pan.
White Wine – A splash of dry white wine lifts those tasty bits off the bottom of the pan and adds a touch of acidity to balance the sauce.
Anchovy Paste – Don’t worry, it won’t taste fishy. Anchovy paste adds deep umami that makes the sauce taste richer without standing out, screaming “here I am!”
Lemon – A squeeze of lemon at the end brightens everything up and keeps the sauce from feeling too heavy.
How to Make a Pan Sauce with Chicken Drippings
Serves: 8 | Prep time: 10 min | Cook time: 25 min
Ingredients
8 7 oz. boneless skinless chicken breasts
2 tbsp avocado oil
2 tsp kosher salt, Diamond Crystal
2 tsp fine ground black pepper
Pan Sauce
1 shallot, minced
4 cloves garlic, minced
½ cup dry white wine
1½ tsp anchovy paste
2 cup chicken stock
2 tbsp butter
1-2 tsp fresh squeezed lemon juice
2 tbsp fresh parsley, minced
Step 1: Blot the chicken breasts dry with a paper towel to ensure all the moisture is removed.
Step 2: Season chicken breasts with salt and pepper, and set aside.
Step 3: Heat the avocado oil in a large heavy bottom skillet over medium high heat. When the oil just starts to shimmer, add the chicken breasts to the pan. Be sure not to overcrowd the pan, you may have to sear them in batches.
Step 4: Sear for three minutes per side, until golden brown and internal temperature reaches 155°F. Remove chicken from the pan and place on a plate, set aside.
Step 5: Reduce heat to medium and add the shallot to the chicken drippings. Move the shallot around the pan and cook for three minutes until it softens. Then, add the minced garlic and cook for an additional minute, until fragrant.
Step 6: Deglaze pan with wine, being sure to scrape up all the fond on the bottom of the pan. Add the anchovy paste and whisk together.
Step 7: Add the chicken stock to the pan, and allow it to simmer till it reduces by half and starts to thicken (about seven minutes). Then, add the butter and stir till it melts, and finish with fresh parsley. Add the chicken back into the pan on top of the sauce, cover and remove from heat. Let stand for five minutes.
Step 8: Add the sauce to a plate and serve with sliced chicken.
Ingredients
- 8 7 oz. boneless skinless chicken breasts
- 2 tbsp avocado oil
- 2 tsp kosher salt Diamond Crystal
- 2 tsp fine ground black pepper
Pan Sauce
- 1 medium shallot minced
- 4 cloves garlic minced
- ½ cup dry white wine
- 1½ tsp anchovy paste
- 2 cups chicken stock
- 2 tbsp butter
- 1-2 tsp fresh squeezed lemon juice
- 2 tbsp fresh parsley finely chopped
Instructions
- Blot the chicken breasts dry with a paper towel to ensure all the moisture is removed.
- Season chicken breasts with salt and pepper, and set aside.
- Heat the avocado oil in a large heavy bottom skillet over medium high heat. When the oil just starts to shimmer, add the chicken breasts to the pan. Be sure not to overcrowd the pan, you may have to sear them in batches.
- Sear for three minutes per side, until golden brown and internal temperature reaches 155°F. Remove chicken from the pan and set aside.
- Reduce heat to medium and add the shallot to the chicken drippings. Move the shallot around the pan and cook for three minutes until it softens. Then, add the minced garlic and cook for an additional minute, until fragrant.
- Deglaze pan with wine, being sure to scrape up all the fond on the bottom of the pan. Add the anchovy paste and whisk together.
- Add the chicken stock to the pan, and allow it to simmer till it reduces by half and starts to thicken (about seven minutes). Then, add the butter and stir till it melts, and finish with fresh parsley. Add the chicken back into the pan, on top of the sauce. Cover and remove from heat. Let stand for five minutes.
- Add the sauce to a plate and serve with sliced chicken.