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Pioneer Woman Best Chicken Breast Melt In Your Mouth

Pioneer Woman Best Chicken Breast Melt In Your Mouth - recipe card
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This is the ultimate melt-in-your-mouth chicken breast, pan-seared to golden perfection and finished in a rich, creamy sauce. With a crispy, seasoned exterior and an incredibly tender, juicy interior, every bite is savory, buttery, and utterly satisfying. Perfect for a comforting weeknight dinner that feels special enough for company.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 cup all-purpose flour
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth, low sodium
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Pat the chicken breasts dry with paper towels. On a cutting board, place one breast at a time between two pieces of plastic wrap and pound with a meat mallet to an even ½-inch thickness. This ensures uniform cooking and a tender texture.
  2. In a small bowl, mix the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Sprinkle this seasoning mixture evenly over both sides of the chicken breasts, gently pressing it in.
  3. Place the all-purpose flour in a shallow dish. Dredge each seasoned chicken breast in the flour, shaking off any excess. The flour will create a golden crust and help thicken the sauce later.
  4. Heat 2 tablespoons of the unsalted butter and the olive oil in a large heavy-bottomed skillet (12-inch) over medium-high heat. When the butter foams and begins to brown slightly, swirl the pan to combine.
  5. Gently place the chicken breasts in the skillet in a single layer, being careful not to overcrowd. Sear for 4–5 minutes, until the underside is deep golden brown and releases easily from the pan.
  6. Flip the chicken and cook for another 4–5 minutes, until the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer. Transfer the chicken to a plate and tent loosely with foil to keep warm.
  7. Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Scrape up any browned bits with a wooden spoon—these add deep flavor to the sauce.
  8. Slowly pour in the chicken broth, stirring constantly, and bring to a simmer. Let it reduce by half, about 2 minutes, which concentrates the flavor.
  9. Reduce the heat to low and slowly whisk in the heavy cream. Stir in the grated Parmesan cheese until smooth and the sauce is slightly thickened, about 2 minutes.
  10. Return the chicken breasts to the skillet, spooning the sauce over the top. Simmer gently for 2–3 minutes to coat and warm through. The internal temperature of the chicken should stay at or above 165°F (74°C).
  11. Remove the skillet from the heat. Sprinkle with fresh parsley and serve immediately, spooning extra sauce over each portion.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken – add a splash of broth or milk when reheating. Freezing: Place chicken and sauce in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Reheating: Reheat in a skillet over medium-low heat, adding a splash of water or chicken broth to loosen the sauce, until the chicken reaches 165°F (74°C). Alternatively, microwave on medium power in 30-second intervals, stirring sauce occasionally.

Nutrition

Keywords: chicken breast, melt in your mouth, pioneer woman, creamy chicken, pan-seared chicken, juicy chicken, weeknight dinner, American recipe, chicken breast recipe, easy chicken dinner

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