Mastering the Art of Pan-Cooked Chicken Breasts

Curious about the secret to achieving tender and juicy pan-seared chicken?

Utilizing All-Clad's D5 Stainless Steel 12-inch fry pan, Resident Chef Derek shares his culinary expertise to achieve perfect results every time.



  • 4 - 4 oz Halibut filets
  • 1 pint of cherry tomatoes or grape tomatoes if not in season
  • 1 shallot sliced thin
  • 1 small bulb of fennel sliced thin
  • 3 cloves of garlic sliced thin
  • 1 teaspoon of salt
  • 1/2 teaspoon of fresh cracked black pepper
  • 1 teaspoon of capers
  • 1/4 cup of pitted black olives halved
  • 2 tablespoons of fresh thyme chopped fine
  • 1/2 teaspoon of chile flakes
  • 1/2 cup of sherry wine
  • Juice of 1 lemon ( plus more for garnishing)
  • 1 tablespoon of Dijon mustard
  • 1/2 cup of parsley chopped fine
  • 1/4 cup of basil chopped fine
  • 1/4 cup of extra virgin olive oil
  • 1/4 Cup of Avocado Oil


  1. In a 3 qt Copper Core sauté pan, heat 2 tablespoons of neutral oil over medium heat. Add the tomatoes to the pan and sear alone for 3 minutes.
  2. Add shallots, fennel, and garlic sautéing for an additional 3 minutes. Season with salt and pepper. The tomatoes should be a bit softened and wilted at this time.
  3. Add the capers and olives to the pan along with the thyme and Chile flakes and cook 1 minute until very fragrant.
  4. Pour the sherry wine into the pan to deglaze. Turn up the heat a bit to bring to a simmer then reduce the heat and let cook for 2 to 3 minutes. The wine will reduce by half. Add the lemon juice, and Dijon mustard to the pan and stir to combine the mixture completely. Using a wooden spoon softy open the tomatoes a bit letting their juices into the saucy mixture. Let simmer over low heat for 2 minutes.
  5. Turn off the heat. Add the herbs and stir to combine. Then add the olive oil to combine the mixture into the thickened sauce.
  6. Taste and adjust the seasoning if needed. Let rest at room temperature while you cook the fish.
  7. In a 10 inch Copper Core fry pan, heat 1/4 cup of avocado oil over medium high heat, when hot add the fish filets in 2 batches of two and cook undisturbed for 4 minutes. Nudge gently checking they release from the pan and turn over to sear the other side 3-4 more minutes
  8. Remove from the heat and place on a serving platter. Squeeze with lemon juice.
  9. Serve topped with the sauce and fresh greens for a refreshing dish to enjoy.

Pro Tip

This dish is perfect for summer tomato season- a quick preparation when the days are filled with beaches and ocean breezes.


All-Clad Resident Chef Derek Finocchiaro

All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.