Pan-Seared Chicken with Rich Red Wine Sauce
Indulge in the delicate flavors of pan-seared chicken breasts enlivened by a sumptuous red wine reduction sauce that balances acidity and sweetness. This dish elevates a weeknight dinner into a gourmet experience, impressing guests with its elegant presentation and delightful taste. The combination of tender chicken, aromatic herbs, and the deep richness of red wine creates a robust sauce that envelops the chicken beautifully, making it an ideal centerpiece for any gathering. Quick to prepare yet sophisticated enough for special occasions, this recipe showcases the transformative power of a simple sauce, turning everyday ingredients into a culinary masterpiece.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
boneless skinless chicken breasts
4 (seasoned with salt and pepper, and coated with spice mixture)
salt
to taste
black pepper
to taste
Tom Douglas’s Rub with Love chicken rub
to taste (for dredging)
Emeril’s Chicken Rub
to taste (for dredging)
Italian style bread crumbs
to taste (for dredging)
unsalted butter
3 tablespoons (divided)
olive oil
1 tablespoon
chicken stock
1/4 cup
red wine
1/4 cup
Dijon mustard
1 teaspoon
Instructions
1
Prepare the chicken breasts by seasoning both sides generously with salt and black pepper. In a shallow dish, combine Tom Douglas’s Rub with Love chicken rub, Emeril’s Chicken Rub, and Italian-style bread crumbs to create a flavorful coating. Dredge each chicken breast in the mixture to fully coat them, pressing lightly to adhere.
2
In a large skillet, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat. To test if the pan is ready, sprinkle a pinch of the bread crumb mixture into the oil. If it sizzles, the pan is hot enough.
3
Carefully place the coated chicken breasts into the hot skillet, allowing space between each piece. Cook for 4-5 minutes without moving them to develop a golden crust. Flip the chicken breasts over and cook for an additional 4-5 minutes, until cooked through and nicely browned. The internal temperature should reach 165°F (75°C). Once done, transfer the chicken to a serving platter and keep warm in the oven.
4
In the same skillet, increase the heat to high and add 1/4 cup of chicken stock, 1/4 cup of red wine, and 1 teaspoon of Dijon mustard. Bring the mixture to a rolling boil while using a wooden spoon to scrape up any flavorful bits from the bottom of the pan. Allow the sauce to reduce for about 3-4 minutes until thickened slightly.
5
Remove the skillet from heat and whisk in the remaining tablespoon of butter to enrich the sauce. Drizzle the red wine reduction over the warm chicken breasts and serve immediately, garnished with fresh herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein in this recipe is four boneless skinless chicken breasts.
What seasonings are used for the initial seasoning of the chicken?
The chicken is seasoned generously on both sides with salt and black pepper before dredging.
What ingredients make up the dredging mixture?
The dredging mixture consists of Tom Douglas’s Rub with Love chicken rub, Emeril’s Chicken Rub, and Italian-style bread crumbs.
What fats are used for searing the chicken?
The chicken is seared using a combination of 2 tablespoons of unsalted butter and 1 tablespoon of olive oil.
How can I tell if the skillet is hot enough for the chicken?
Sprinkle a pinch of the bread crumb mixture into the oil; if it sizzles, the pan is ready.
How long should I cook the chicken on each side?
Cook the chicken for 4-5 minutes on the first side without moving it, then flip and cook for another 4-5 minutes.
What is the target internal temperature for the chicken?
The chicken should reach an internal temperature of 165°F (75°C) to be fully cooked.
How do I keep the chicken warm while making the sauce?
Once cooked, transfer the chicken to a serving platter and keep it warm in the oven.
What ingredients are used to deglaze the pan for the sauce?
The pan is deglazed using 1/4 cup of chicken stock and 1/4 cup of red wine.
What role does Dijon mustard play in the sauce?
One teaspoon of Dijon mustard is added to the sauce mixture to provide depth and help emulsify the reduction.
How long should the red wine sauce reduce?
The sauce should be allowed to reduce for approximately 3-4 minutes until it has thickened slightly.
How do I enrich the sauce before serving?
Remove the skillet from the heat and whisk in the final tablespoon of butter to enrich the sauce.
What is the best way to serve the sauce?
Drizzle the red wine reduction directly over the warm chicken breasts and serve immediately.
What garnish is suggested for this dish?
The recipe suggests garnishing the chicken with fresh herbs if desired.
Is this recipe considered a quick meal?
Yes, it is tagged as a quick meal that is sophisticated enough for special occasions.
What flavor profile does the red wine sauce offer?
The sauce offers a balance of acidity and sweetness with a deep, robust richness.
Can I use skin-on chicken breasts for this recipe?
The recipe specifies boneless skinless chicken breasts for the best results with the bread crumb coating.
What kind of bread crumbs should I use?
Italian-style bread crumbs are recommended for their pre-seasoned flavor profile.
What should I use to scrape the pan bits?
A wooden spoon is recommended to scrape up the flavorful bits while the sauce is boiling.
Is this recipe suitable for guests?
Yes, the elegant presentation and gourmet taste make it an ideal centerpiece for any gathering.
How many total tablespoons of butter are required?
A total of 3 tablespoons of unsalted butter are used throughout the recipe.
What is the primary cooking method for the chicken?
The primary cooking method is pan-searing over medium heat.
Does the recipe require specific spice brands?
Yes, it specifically mentions Tom Douglas’s Rub with Love and Emeril’s Chicken Rub.
Is this dish considered low carb?
Yes, it is tagged as a low carb dish, though it does contain a small amount of bread crumbs.
What heat setting should be used for the sauce reduction?
Increase the heat to high to bring the sauce mixture to a rolling boil for reduction.
What is the first step of the recipe?
The first step is seasoning the chicken and preparing the coating mixture of rubs and bread crumbs.
Can this be made without red wine?
While red wine is central to this specific sauce, one could substitute more chicken stock, though the flavor profile would change.
What is the texture of the chicken after searing?
The chicken develops a golden, flavorful crust from the bread crumb and spice mixture.
What category of food does this recipe fall into?
It falls under dinner, gourmet, and comfort food categories.
How many ingredients are in this recipe?
There are 11 distinct ingredients used in this recipe.