Creamy Skillet Chicken for Two with Beer Pan Sauce
Creamy skillet chicken with a rich, flavorful beer pan sauce. An easy, delicious one-pan dinner for two that’s perfect for busy weeknights or a cozy date night at home!
Equipment
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breast thinly sliced
- 1 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp freshly ground black pepper
- ½ tsp dried oregano
For the Creamy Beer Pan Sauce
- ½ cup Festbier or light lager
- ½ cup low-sodium chicken broth
- ¼ cup heavy cream
- 1 tbsp unsalted butter cold
- 2 tbsp fresh lemon juice to taste
- 2 tbsp chopped fresh parsley
Instructions
For the Chicken
- Prepare the chicken. Slice the chicken breasts across the grain into thin pieces, about ¼–½ inch thick. Pat dry with paper towels.
- Season the chicken. Combine the salt, garlic powder, onion powder, paprika, black pepper, and oregano in a small bowl. Sprinkle the seasoning mixture over the chicken and mix until evenly coated.
- Heat the skillet. Preheat a large stainless steel skillet (a 12-inch skillet works well to fit all the chicken) over medium heat for about 5 minutes. To test if the skillet is ready, flick a few drops of water onto the surface. If the water forms little balls that roll around the skillet, it's ready. Let the water evaporate, then add the olive oil and swirl to coat the bottom of the skillet.
- Sear the chicken. Arrange the chicken in a single layer without overcrowding the skillet. Cook in batches if necessary. Let it cook undisturbed for about 2-3, or until golden brown and it releases easily from the skillet.
- Flip the chicken. Turn the chicken and cook for another 2-3 minutes. Remove the chicken from the skillet and set aside while you prepare the sauce.
For the Creamy Beer Pan Sauce
- Deglaze with beer. Carefully pour the beer into the skillet and scrape up the browned bits from the bottom with a wooden spoon. Simmer for 2–3 minutes, allowing the beer to reduce by approximately half.
- Add the broth. Pour in the chicken broth and simmer for another 2–3 minutes to concentrate the flavors.
- Add the cream. Reduce the heat to medium-low. Stir in the heavy cream and simmer gently for 2–3 minutes, stirring occasionally, until the sauce begins to thicken slightly. Avoid boiling vigorously.
- Return the chicken to the skillet. Add the chicken and any accumulated juices back to the skillet. Simmer gently until the chicken is heated through and reaches an internal temperature of 165°F (74°C).
- Finish with butter and lemon. Remove the skillet from the heat. Stir in the cold butter until incorporated. Add the lemon juice. Taste and season with additional salt if needed.
- Garnish and serve. Sprinkle with fresh parsley and serve.
Notes
Beer: Commercial alternatives to my husband’s homebrewed Festbier include Weihenstephaner Festbier, Yuengling Lager, and Dos Equis Lager.
Nutrition
Calories: 522kcal | Carbohydrates: 7g | Protein: 51g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 194mg | Sodium: 1459mg | Potassium: 1021mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1276IU | Vitamin C: 14mg | Calcium: 59mg | Iron: 2mg