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Delicious Steakhouse Chicken, a featured image for this recipe.

Best Steakhouse Chicken Recipe Ever

Recreate the steakhouse experience at home with this juicy and flavorful chicken recipe. Searing the chicken and finishing it in the oven ensures a perfect crust and moist interior, while a flavorful pan sauce elevates the dish to restaurant quality.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts 6-8 ounces each
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 1/2 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon lemon juice
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional: Fresh parsley, chopped, for garnish

Equipment

  • Large oven-safe skillet
  • Measuring spoons
  • Measuring cups
  • knife
  • cutting board
  • paper towels
  • Meat thermometer
  • spatula

Method
 

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season generously with salt and pepper.
  2. Sear the Chicken: Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the skillet. Sear for 4-5 minutes per side, or until golden brown and nicely crusted.
  3. Create the Pan Sauce: Remove the chicken from the skillet and set aside. Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Add the minced shallot and cook until softened, about 2-3 minutes. Add the minced garlic and cook for another minute, until fragrant.
  4. Deglaze the Pan: Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 3-4 minutes.
  5. Simmer the Sauce: Add the chicken broth, Dijon mustard, thyme, and rosemary to the skillet. Bring to a simmer and cook for 2-3 minutes, or until the sauce has slightly thickened.
  6. Finish in the Oven: Return the chicken breasts to the skillet, nestling them in the sauce. Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 10-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  7. Final Touches: Remove the skillet from the oven and transfer the chicken to a plate. Stir in the lemon juice into the pan sauce. Spoon the sauce over the chicken. Garnish with fresh parsley, if desired. Serve immediately.

Notes

For best results, use air-chilled chicken breasts. Patting the chicken dry before searing is crucial for achieving a good crust. Don't skip the deglazing step, as it's essential for a flavorful sauce. Chicken can be stored in an airtight container in the refrigerator for up to 3 days. You can substitute the fresh herbs with 1 teaspoon dried thyme and 1 teaspoon dried rosemary. Ensure chicken reaches an internal temperature of 165°F (74°C) before consuming.