Pan-Roasted Chicken Breasts

By carvalhohm

Ingredients

• 2 1/2 whole bone-in, skin-on split in half along breast bone chicken breasts, trimmed off rib section (1 1/2 lbs.)
• Salt and ground black pepper
• 1 tablespoon vegetable oil

Details

Servings 4
Preparation time 1mins
Cooking time 1mins

Preparation

Step 1

1. Adjust an oven rack to the lowest position and heat the oven to 450 degrees.

2. Pat the chicken dry with paper towels and season with salt and pepper. Heat the oil in an oven-safe 12-inch skillet over medium-high heat until just smoking. Add the chicken, skin-side down, and cook until deep golden, about 5 minutes. Flip the chicken over and cook until golden on the second side, about 3 minutes longer.

3. Flip the chicken skin-side down and place the skillet in the oven. Roast until the thickest part of the breast registers 160 to 165 degrees on an instant-read thermometer, 15 to 18 minutes.

4. Using a potholder or oven mitt, remove the skillet from the oven. Transfer the chicken to a plate, tent loosely with foil, and let rest for at least 5 minutes (or while making a pan sauce) before serving.

Sage-Vermouth Sauce:
Makes enough for 4 chicken breasts or 8 chicken cutlets
1 teaspoon vegetable oil (if needed)
1 large shallot, minced (about 4 Tablespoons)
1/4 cup low-sodium chicken broth
1/2 cup dry vermouth or white wine
4 medium fresh sage leaves, each leaf torn in half
3 tablespoon cold unsalted butter
Salt and ground black pepper

1. After removing the chicken from the skillet, add the oil (if needed) and the leek and cook over medium-high heat until softened, about 2 minutes. Stir in the flour and cook for 30 seconds.

2. Stir in the broth and vermouth, scraping up any browned bits. Bring to a simmer and cook until the sauce measures 3/4 cup, 3 to 5 minutes. Stir in any accumulated chicken juices, return to a simmer, and cook for 30 seconds.

3. Off the heat, whisk in the butter, tarragon, and mustard. Season with salt and pepper to taste.