Chicken with Brandy Sauce
Elevate your weeknight dinner game with this irresistible Chicken with Brandy Sauce recipe—an indulgent blend of tender, pan-seared chicken breasts bathed in a creamy, aromatic brandy-infused sauce. This elegant dish features a luxurious combination of sautéed shallots, garlic, and fresh thyme, brought to life with the warm, rich depth of brandy and a velvety touch of heavy cream. The skillet-seared chicken locks in flavor and pairs beautifully with the luscious sauce, making it perfect for family meals or entertaining guests. Ready in under 40 minutes, this recipe is as simple as it is sophisticated, and it’s best served alongside buttery mashed potatoes, steamed vegetables, or fluffy rice. Whether you're cooking a cozy weeknight meal or hosting a special occasion, this chicken with brandy sauce is guaranteed to impress.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 pieces Shallots (finely chopped)
- 2 pieces Garlic cloves (minced)
- 1/4 cup Brandy
- 1 cup Chicken broth
- 1/2 cup Heavy cream
- 1 teaspoon Fresh thyme (chopped)
- 1 tablespoon Fresh parsley (chopped, for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Dust the chicken lightly with all-purpose flour to create a thin coating.
In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat until the butter melts and foams.
Add the chicken breasts to the skillet and sear each side for about 4-5 minutes, or until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add the chopped shallots and cook for about 2 minutes, stirring frequently until softened.
Add the minced garlic and cook for another 30 seconds, being careful not to burn it.
Carefully pour the brandy into the skillet, deglazing the pan by stirring to scrape any browned bits from the bottom. Allow the brandy to simmer for 1-2 minutes, reducing slightly.
Add the chicken broth and bring the mixture to a gentle simmer.
Stir in the heavy cream and chopped fresh thyme, then let the sauce thicken slightly, about 3-4 minutes.
Return the chicken breasts to the skillet, spooning the sauce over the chicken. Heat for another 2-3 minutes until the chicken is warmed through and well-coated with the sauce.
Transfer the chicken to a serving dish and pour any remaining sauce over the top. Garnish with fresh parsley.
Serve the chicken with brandy sauce alongside your choice of sides, such as mashed potatoes, rice, or steamed vegetables.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 766 mg | 33% | |
| Total Carbohydrate | 6.6 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.9 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 569 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
