Ingredients
Equipment
Method
- Pat chicken dry, then trim any large fat deposits. Season liberally with Italian seasoning, salt, garlic powder, paprika, and pepper on both sides.
- Heat the olive oil over medium-high heat in a large 12-inch skillet. Once hot, place the chicken into the skillet in an even layer. Sear, undisturbed, for 4-5 minutes until a deep golden brown crust forms. Flip the chicken and sauté on the other side until equally golden brown, an additional 4-5 minutes. Using tongs, remove the chicken and place on a plate.
- Add the garlic and fresh thyme and cook, stirring constantly, for 1 minute, until very fragrant.
- Reduce the heat to medium, then pour in the wine to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Continue simmering until the wine is reduced by half.
- Pour in the chicken broth and lemon juice, stir well, and bring the liquid to a simmer.
- Add the butter one tablespoon at a time, whisking until fully melted after each addition.
- Nestle the seared chicken into the pan sauce and simmer 2-3 minutes longer, or until the internal temperature reaches 165°F using an instant-read thermometer. Spoon a bit of sauce over each piece of chicken, then garnish with more fresh thyme leaves or parsley and serve right away.
Notes
Note 1: You can use chicken breasts, but thighs stay juicier. Note 2: You can substitute chicken broth for white wine if preferred. Note 3: Adding butter at the end creates a richer, glossier sauce.