Pan-Seared Tuscan Chicken with Garlic and Herbs
Tuscan Chicken
Succulent chicken breasts seared and finished with garlic, white wine, and fresh basil. A simple yet elegant Italian-inspired dinner that's ready in 30 minutes.
Nutrition (per serving)
This Pan-Seared Tuscan Chicken is the kind of dish that makes you feel like you've spent hours in the kitchen, when really you've only spent about 30 minutes. The magic happens when you get the chicken perfectly golden in the pan, then finish it with a quick pan sauce made from garlic, white wine, and fresh basil. It's elegant enough for dinner guests but simple enough for a Tuesday night.
What I love most about this recipe is how the flavours develop as you cook. The garlic becomes sweet and mellow, the white wine reduces into a silky sauce, and the basil adds that bright, herbaceous finish that screams Italy. Serve it alongside crusty bread to soak up every last drop of sauce, and you've got yourself a meal that tastes far more complicated than it actually is.
Ingredients
- Boneless, skinless chicken breasts:4 pieces
- Olive oil:2 tbsp
- Garlic cloves, minced:6 cloves
- Dry white wine:¾ cup
- Chicken broth:½ cup
- Fresh basil, chopped:3 tbsp
- Fresh lemon juice:1 tbsp
- Salt:½ tsp
- Black pepper:¼ tsp
- Italian seasoning:1 tsp
Instructions
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Pat the chicken breasts dry and season generously on both sides with salt, pepper, and Italian seasoning.
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Heat olive oil in a large skillet over medium-high heat. Once shimmering, carefully add the chicken breasts and cook for 6-7 minutes until golden brown on the first side.
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Flip the chicken and cook for another 5-6 minutes until cooked through (internal temperature of 165°F). Transfer to a plate.
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Reduce heat to medium and add minced garlic to the same skillet. Cook for about 1 minute until fragrant, stirring constantly to prevent burning.
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Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2-3 minutes.
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Add the chicken broth and lemon juice. Return the chicken to the skillet and simmer gently for 3-4 minutes, allowing the sauce to reduce slightly.
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Remove from heat and stir in the fresh basil. Taste and adjust seasoning as needed with additional salt and pepper.
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Serve immediately while hot, spooning the pan sauce over each chicken breast.
Tips & Notes
- Don't move the chicken around in the pan — let it sit undisturbed to develop a beautiful golden crust.
- If your chicken breasts are particularly thick, gently pound them to an even thickness before cooking so they cook through evenly.
- Reserve some of the sauce to drizzle over pasta, rice, or vegetables — it's too delicious to leave behind.
- For a richer sauce, add 2-3 tablespoons of butter or cream at the end just before serving.
- Fresh basil is key here — dried basil won't give you the same vibrant flavour, so try to use fresh if possible.
