Chicken Beurre Blanc Recipe

Prepare and season

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even 3/4–1 inch thickness. Season both sides evenly with kosher salt (about 1/2 tsp per side total) and freshly ground black pepper.

Sear

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. When the oil shimmers, add the chicken breasts skin-side down (if skin-on) and cook without moving 5–7 minutes until the skin is deep golden brown and releases easily. If skinless, sear until well browned, 4–5 minutes.

Finish in pan

Flip the breasts, add 2 tablespoons unsalted butter to the pan and tilt the pan, spooning melted butter over the chicken to baste for 2 minutes. Reduce heat to medium and continue cooking until internal temperature reaches 160–165°F (71–74°C), about 5–8 more minutes depending on thickness.

Rest

Transfer chicken to a plate, tent loosely with foil and let rest 6–8 minutes (carryover will bring temperature to a safe 165°F). Keep pan drippings for sauce base.

Reduce aromatics

While chicken rests, pour off all but about 1 tablespoon of pan fat from the skillet used for chicken. Over medium heat, add the minced shallots and sauté 1 minute until fragrant but not browned. Add 3 tablespoons dry white wine and 2 tablespoons white wine vinegar and increase heat to medium-high. Reduce the liquid until about 2 tablespoons remain (about 3–5 minutes).

Deglaze and reduce

Add 1 cup dry white wine (or chicken stock if preferred) to deglaze, scraping up browned bits from the pan. Bring to a simmer and reduce until the liquid is about 1/4 cup (this concentrates flavor; about 6–8 minutes).

Stabilize (optional)

If you want extra sauce stability, stir in 2 teaspoons heavy cream and simmer briefly for 30 seconds.

Mount with butter (emulsify)

Reduce heat to low—a very gentle simmer. Remove the pan from direct heat but keep it warm on the burner. Begin whisking in the cold butter cubes, a few at a time, allowing each addition to emulsify before adding more. Continue whisking and adding butter until all 10 tablespoons are incorporated and the sauce is glossy and slightly thickened. If the sauce overheats and separates, remove from heat and whisk in a teaspoon of cold water or a few more cold butter cubes to bring it back together.

Season and finish

Stir in 1 tablespoon fresh lemon juice, taste and adjust seasoning with about 1 teaspoon salt and 1/2 teaspoon white or black pepper. If using, stir in the chopped chives. Keep the beurre blanc warm (over very low heat or in a warm water bath) until ready to serve; do not let it boil.

Slice or leave chicken breasts whole and place on warmed plates. Spoon 2–3 tablespoons of beurre blanc over each breast and around the plate. Serve with steamed asparagus or baby potatoes and a lemon wedge on the side. Pass extra sauce at the table.