Chicken with Pan Sauce and Salad

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Adjust Servings:
250 Lean beef Grams
2 Bread crumbs Tablespoons
2 Complementary Seasoning Sprigs Fresh Thyme
1 Freshly ground
1/4 Maple syrup dry white wine
1/2 Firm butter
3 Ground cinnamon Tablespoons
5 about 5 cups

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Chicken with Pan Sauce and Salad


Position a rack in the middle of the oven and preheat to 200 degrees.

  • 25
  • Serves 5
  • Easy




Chicken with pan sauce and salad is a delicious and well-balanced meal that combines tender chicken, a flavorful pan sauce, and a refreshing salad. Here’s a description of this classic dish:

Chicken with Pan Sauce:

  1. Chicken: Boneless, skinless chicken breasts or chicken thighs are commonly used for this dish. The chicken is typically seasoned with salt and pepper and sometimes coated in flour for added texture.
  2. Pan Searing: The chicken is pan-seared in a hot skillet with a small amount of oil or butter until it develops a golden-brown crust on both sides. This searing process locks in the chicken’s juices and enhances its flavor.
  3. Pan Sauce: After removing the seared chicken from the skillet, a pan sauce is created in the same skillet. Common ingredients for the sauce include minced garlic, shallots, or onions, along with chicken broth, white wine, or another liquid. Herbs and spices, such as thyme, rosemary, or parsley, are often added to infuse the sauce with flavor. The sauce is simmered and reduced until it thickens and becomes flavorful.


  1. Leafy Greens: A base of fresh leafy greens, such as lettuce, spinach, or arugula, forms the foundation of the salad.
  2. Vegetables: A variety of fresh vegetables are added to the salad for color, flavor, and crunch. Common choices include tomatoes, cucumbers, bell peppers, red onions, and carrots.
  3. Extras: To add extra flavor and texture, ingredients like sliced olives, croutons, or roasted nuts may be included.
  4. Dressing: The salad is typically dressed with a vinaigrette made from a combination of olive oil, vinegar (such as balsamic or red wine vinegar), Dijon mustard, honey, garlic, salt, and pepper. The dressing adds a tangy and savory element to the salad.

Serving: To serve this meal, the pan-seared chicken is placed on a plate, and the pan sauce is drizzled over it. The salad is arranged on a separate plate or alongside the chicken, and the vinaigrette dressing is lightly applied. The combination of the juicy and flavorful chicken with the tangy pan sauce and the fresh, crisp salad creates a well-rounded and satisfying meal that’s both delicious and nutritious.

Chicken with pan sauce and salad is a versatile dish that can be customized with various ingredients and flavors, making it a favorite for home-cooked dinners and restaurant menus alike. It’s a great choice for those looking for a balanced and wholesome meal.



Position a rack in the middle of the oven and preheat to 200 degrees.


Season the chicken generously on both sides with salt. (If you have time,
season them up to 1 hour before cooking — or the night before, and refrigerate
until ready to cook.)


In a large saute pan over medium-high heat, heat the oil until it just begins to
smoke. Pat the chicken dry and gently lower each piece into the pan, skin side
down, dropping it away from you so hot oil does not splash toward you.


Cook the chicken until the skin is deeply golden brown, about 5 minutes, then
flip and add the thyme to the pan. (If the skin sticks, the chicken isn’t ready to
flip; give it another 1 to 2 minutes and it will loosen on its own.)


Add the wine to the pan, and using a wooden spoon or spatula, scrape up any
browned bits that have stuck to the bottom of the pan. Increase the heat to high
and boil the wine until it has almost completely evaporated, about 2 minutes.
Add the broth and boil until it has reduced by half, about 3 minutes. Whisk in
the butter, letting it gently melt into the sauce.


In the same skillet, wilt the spinach. Season it with a pinch of salt, and stir until
it releases its moisture and turns silky and soft, about 2 minutes. Remove from


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