frenchEasynon vegetariangluten freenut freesoy free

Chicken Sauté

Name: Chicken Sauté
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: french
Ingredients: 800 g chicken thigh (boneless, skinless, cut into 3-inch pieces); 2 tbsp olive oil; 1 tbsp butter (unsalted); 4 pcs garlic (cloves, minced); 2 pcs shallot (medium, finely chopped); 0.25 cup white wine (dry); 1 tbsp lemon juice (freshly squeezed); 4 pcs fresh thyme (sprigs); 2 tbsp parsley (fresh, chopped, for garnish); 0.25 tsp salt; 1 pinch black pepper

RATING

4.4/5(85)

TASTE SCORE

8/10

Juicy, golden-brown chicken pieces cooked in a single pan with aromatic herbs and a splash of white wine. This simple French-style sauté comes together in under 30 minutes, delivering tender meat with a light, flavorful pan sauce that's perfect for weeknight dinners.

PREP

10m

COOK

20m

SERVES

1 PIECE

470 cal

SERVINGS

METHOD · 7 STEPS

prep
Season the chicken.
1.Pat chicken thighs dry with paper towels.
2.Season all sides evenly with salt and black pepper.
fry · ~10 min
Sear the chicken until golden.
1.Heat olive oil in a large skillet over medium-high heat until shimmering.
2.Place chicken pieces in a single layer, leaving space between them.
3.Sear undisturbed for 4-5 minutes until deep golden brown on the bottom.
4.Flip and sear the second side for another 3-4 minutes.
5.Transfer chicken to a plate and set aside.
TIPDon't crowd the pan — cook in two batches if needed. Overcrowding steams the chicken instead of browning it.
saute · ~3 min
Cook the aromatics.
1.Reduce heat to medium-low.
2.Add butter, shallots, and garlic to the same skillet.
3.Sauté for 2-3 minutes until softened and fragrant, scraping up browned bits from the pan.
simmer · ~2 min
Deglaze and build the pan sauce.
1.Pour in the white wine and add thyme sprigs.
2.Bring to a simmer, stirring to dissolve any remaining browned bits.
3.Cook for 2 minutes until the wine reduces slightly.
simmer · ~10 min
Return chicken and finish cooking.
1.Return the seared chicken pieces and any accumulated juices to the skillet.
2.Cover with a lid and simmer over low heat for 8-10 minutes.
3.Check that the thickest piece reaches 165°F (74°C) internally.
TIPIf the pan dries out before the chicken is cooked, add a splash of water.
garnish
Finish and serve.
1.Remove from heat and discard thyme sprigs.
2.Drizzle with fresh lemon juice and scatter chopped parsley over the top.
3.Spoon any remaining pan sauce over the chicken.
rest · ~4 min
Rest briefly before serving.
Let the chicken rest in the pan for 3-4 minutes off the heat to allow the juices to settle.
TIPResting keeps the meat juicy — slicing immediately will cause the juices to run out.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the chicken thighs completely dry before seasoning to ensure a deep golden-brown sear.
2
Cook the chicken in a single layer without crowding; work in batches if necessary to avoid steaming.
3
Scrape up the browned bits (fond) when sautéing the shallots — they add immense flavor to the pan sauce.
4
Use a dry white wine like Sauvignon Blanc or Pinot Grigio; avoid sweet wines which will unbalance the dish.
5
Let the chicken rest for 3–4 minutes off the heat after cooking so the juices redistribute evenly.

RECIPE VARIATIONS

Adapt it for your goals.

creamy

Creamy

After deglazing, stir in ¼ cup heavy cream and simmer for 2 minutes before returning the chicken. This yields a richer, velvety sauce for those who crave extra indulgence.

mushroom herb

Mushroom-herb

Sauté 200g sliced cremini mushrooms with the shallots and garlic. Their earthy flavor pairs beautifully with thyme and white wine, adding hearty texture.

low oil

Low-oil

Reduce olive oil to 1 teaspoon and use a non-stick pan. Sear the chicken in the minimal oil, then add a splash of water or broth when sweat the aromatics to prevent sticking.

dairy free