Pan-Seared Chicken Breast with Creamy Golden Sauce, White Rice, and Side Salad
Pan-Seared Chicken Breast with Creamy Golden Sauce, White Rice, and Side Salad
Ingredients
For the White Rice
- 1 cup long-grain white rice
- 2 cups water
- 1/2 teaspoon salt
For the Pan-Seared Chicken
- 4 boneless, skinless chicken breasts, 6-8 ounces each
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Golden Sauce
- 2 tablespoons unsalted butter
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon curry powder, mild
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Side Salad
- 4 cups mixed greens
- 4 radishes, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the white rice: In a medium saucepan, combine the long-grain white rice, water, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 2
Prepare the chicken: Pat chicken breasts dry with paper towels. Season both sides generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
⏱️ 5 min
- 3
Sear the chicken: Add chicken breasts to the hot skillet and sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from the skillet and set aside on a plate, tented with foil, to rest.
⏱️ 12 min
- 4
Start the golden sauce: Reduce heat to medium. Add 2 tablespoons unsalted butter to the same skillet, scraping up any browned bits from the chicken. Add diced yellow onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 5
Thicken the sauce: Sprinkle all-purpose flour over the onion and garlic, stirring constantly for 1 minute to create a roux. Gradually whisk in the chicken broth until smooth, then stir in the heavy cream, turmeric powder, and curry powder. Bring to a gentle simmer, stirring occasionally, until the sauce begins to thicken.
⏱️ 7 min - 6
Finish the sauce: Stir in the Dijon mustard, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust seasoning as needed. Slice the rested chicken breasts into thick pieces and return them to the skillet, spooning the sauce over them to coat.
⏱️ 5 min
- 7
Prepare the side salad: In a medium bowl, combine the mixed greens and thinly sliced radishes. In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon white wine vinegar, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to make a simple vinaigrette. Drizzle over the salad and toss gently to coat.
⏱️ 5 min - 8
Plate and serve: Divide the fluffed white rice among four plates. Arrange the sliced chicken breast next to the rice, generously spooning the creamy golden sauce over the chicken. Serve with a portion of the fresh side salad.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Chicken Breast with Creamy Golden Sauce, White Rice, and Side Salad
Ingredients
For the White Rice
- 1 cup long-grain white rice
- 2 cups water
- 1/2 teaspoon salt
For the Pan-Seared Chicken
- 4 boneless, skinless chicken breasts, 6-8 ounces each
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Golden Sauce
- 2 tablespoons unsalted butter
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon curry powder, mild
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Side Salad
- 4 cups mixed greens
- 4 radishes, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the white rice: In a medium saucepan, combine the long-grain white rice, water, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 2
Prepare the chicken: Pat chicken breasts dry with paper towels. Season both sides generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
⏱️ 5 min - 3
Sear the chicken: Add chicken breasts to the hot skillet and sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from the skillet and set aside on a plate, tented with foil, to rest.
⏱️ 12 min - 4
Start the golden sauce: Reduce heat to medium. Add 2 tablespoons unsalted butter to the same skillet, scraping up any browned bits from the chicken. Add diced yellow onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 5
Thicken the sauce: Sprinkle all-purpose flour over the onion and garlic, stirring constantly for 1 minute to create a roux. Gradually whisk in the chicken broth until smooth, then stir in the heavy cream, turmeric powder, and curry powder. Bring to a gentle simmer, stirring occasionally, until the sauce begins to thicken.
⏱️ 7 min - 6
Finish the sauce: Stir in the Dijon mustard, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust seasoning as needed. Slice the rested chicken breasts into thick pieces and return them to the skillet, spooning the sauce over them to coat.
⏱️ 5 min - 7
Prepare the side salad: In a medium bowl, combine the mixed greens and thinly sliced radishes. In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon white wine vinegar, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to make a simple vinaigrette. Drizzle over the salad and toss gently to coat.
⏱️ 5 min - 8
Plate and serve: Divide the fluffed white rice among four plates. Arrange the sliced chicken breast next to the rice, generously spooning the creamy golden sauce over the chicken. Serve with a portion of the fresh side salad.
⏱️ 3 min