Seared Chicken Breast Recipe

This seared chicken breast recipe pairs a golden, butter-basted chicken breast with a rich white wine pan sauce and a hearty mix of roasted Brussels sprouts, carrots, baby potatoes, and shallots. Featured on VEGANnotvegan with hosts Maddie and Kiki Longo, this restaurant-inspired main combines crisp-skinned chicken, savoury pan drippings, fresh herbs, Worcestershire sauce, and deeply roasted vegetables for a comforting meal with plenty of classic flavour.

The Inspiration

A well-seared chicken breast with pan sauce is one of those dishes that shows how simple ingredients can become something much more refined through technique.

This version from VEGANnotvegan, hosted by Maddie and Kiki Longo, focuses on three main elements: a properly seared chicken breast, a sauce built directly in the cooking skillet, and a tray of roasted vegetables that adds colour, texture, and substance to the plate.

Ingredients

For the Chicken Breast

• 1 boneless, chicken breast w/ skin or chicken supreme
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 clove garlic
• 1 sprig thyme
• Salt and pepper to taste

For the Pan Sauce

• 1/2 cup white wine
• 1/4 cup cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups of chicken stock
• 1 tbsp Worcestershire sauce
• 1 tbsp chopped parsley
• Salt and pepper

For the Roasted Vegetables

• 1 cup Brussels sprouts, ends trimmed
• 1 medium carrot, peeled, cut into 1-inch pieces
• 1 cup baby potatoes, halved
• 2 shallots, halved
• ¼ cup olive oil
• 1 tsp chopped fresh thyme
• Salt and pepper to taste
• 1 tbsp chopped fresh parsley, for garnish

Method

Roast the Vegetables

• Preheat the oven to 425 F (218 C). Line a baking sheet with parchment paper.
• Add the Brussels sprouts, carrot, baby potatoes, and shallots to a large bowl along with the olive oil, thyme, and salt and pepper to taste. Toss to coat the vegetables with oil and seasonings and transfer to the baking sheet. Roast for 30 minutes, stirring halfway through.

Cook the Chicken Breast and Pan Sauce

• Season the chicken breast all over with salt and pepper.
• Heat olive oil in a medium cast-iron skillet over medium high heat. Add the chicken breast and sear for about 7 minutes, then flip over and cook for another 7 minutes. Add the butter, garlic clove, and thyme sprig and baste the chicken until a thermometer inserted in the thickest part of the breast reads 165 F (74 C). Transfer to a cutting board and let rest for 10 minutes.
• Pour the excess fats and oils out of the skillet. Add the white wine to the skillet and stir to scrape up any browned bits. Cook until the wine is mostly reduced, then add the butter and the flour. Stir until well combined, and cook until the roux is slightly browned, around 3-4 minutes. Whisk in the chicken stock slowly. Once all the liquid is added and the sauce is smooth, reduce the heat to medium-low and cook until you reach a nice consistency, about 5 minutes. Add in the Worcestershire sauce and season with salt and pepper. Stir in the chopped parsley.

Assemble the Dish

• Slice the chicken breast into ¼ to ½ inch slices and shingle out on a plate. Top with the sauce.
• Plate the roasted vegetables next to the lion’s mane and garnish with parsley.

Serving Suggestions

This seared chicken breast with pan sauce and roasted vegetables makes an excellent dinner for one, date-night main, or restaurant-inspired meal when you want something classic and comforting. Serve the chicken breast sliced in a shingled pattern so the juicy interior remains visible, then spoon the warm white wine pan sauce over the top.

The roasted Brussels sprouts, carrots, baby potatoes, and shallots can be arranged alongside the chicken to create a balanced plate with protein, vegetables, and a hearty starch in one serving. Fresh parsley adds colour and freshness to both the sauce and vegetables, while the thyme used throughout the recipe ties the different components together.

Final Thoughts

This seared chicken breast recipe stands out because each part of the meal builds on straightforward but effective cooking techniques.

Featured on VEGANnotvegan with Maddie and Kiki Longo, this dish is a classic, satisfying dinner built around juicy chicken, a rich pan sauce, and simple roasted vegetables. Whether prepared for an everyday meal or a more special dinner, it delivers familiar flavours in a polished, comforting presentation.

Find more recipes from VEGANnotvegan here!

Follow us on Instagram and YouTube for behind-the-scene footage and exclusive content!