In this pan-roasted chicken breasts recipe, the chicken skin gets super crispy before the chicken is sent to finish cooking in the oven. Plus the GRAVY!
Course Mains & Entrees
Cuisine American
Keyword chicken, comfort food, crispy, dinner, pan sauce, Rosemary, thyme
Prep Time 15 minutesmins
Cook Time 40 minutesmins
Additional Time 5 minutesmins
Total Time 1 hourhr
Servings 4servings
Calories 278
Author Laurie McNamara
Ingredients
4boneless skin-on chicken breasts
kosher salt
freshly ground black pepper
1 to 2tablespoonslight olive oil
1shallotminced
1clovegarlicminced
1cupchicken stock
2sprigsfresh thyme
1sprigsfresh rosemary
1tablespoonunsalted butter
Instructions
Preheat your oven to 350° and season the boneless, skin-on chicken breasts (skin side) with a generous amount of kosher salt and black pepper.
Heat a large skillet over medium-medium-high heat. When the pan is hot (I check by splashing in a couple drops of water, they should instantly evaporate) drizzle in the olive oil, it should instantly start shimmering.
Working in batches of two, place the seasoned chicken breasts skin-side-down into the oil and sear, don't not touch or move for 6-8 minutes.
Sprinkle with kosher salt and black pepper before turning and continue to cook for four more minutes. Remove to a clean plate and repeat with the two remaining chicken breasts.
Return all the breasts back to the pan and place them in a preheated 350 degree oven for 15-20 minutes or until the internal temperature of your chicken is around 160 degrees.
Remove the chicken to a clean plate to rest, and start with the pan sauce.
Place the pan the chicken was in onto the stove top and heat over medium high heat.
Add in the minced shallot and cook until soft and translucent, 3-5 minutes. Add in the minced garlic and cook for 1-2 minutes.
Pour in the cup of chicken stock and add the thyme and rosemary sprigs, bring to a simmer for 5-8 minutes.
Remove the herbs and whisk in the tablespoon of butter. Season according to taste with desired amount of salt and pepper.
Lastly place chicken back in pan before serving, spoon sauce over top and serve any additional sauce on the side.