Recipe Background
Five-star quality in less than half an hour. That's the dream, and the dream is about to come true! Easy Fancy Chicken delivers pan-roasted, golden chicken on the bone with crispy skin, cooked with fragrant and savory shallots in a buttery, succulent pan sauce that is so good you'll want to eat it with a spoon. Sure, you could eat out tonight, but when Easy Fancy Chicken is an option, you won't want to, because the best dish around is right in your kitchen!
Five-star quality in less than half an hour. That's the dream, and the dream is about to come true! Easy Fancy Chicken delivers pan-roasted, golden chicken on the bone with crispy skin, cooked with fragrant and savory shallots in a buttery, succulent pan sauce that is so good you'll want to eat it with a spoon. Sure, you could eat out tonight, but when Easy Fancy Chicken is an option, you won't want to, because the best dish around is right in your kitchen!
Ingredients
- 2 chicken breasts bone-in and skin-on
- kosher salt to taste
- freshly ground black pepper to taste
- 3 tablespoons unsalted butter divided
- 4 medium shallots peeled, quartered lengthwise through the root
- 2 sprigs fresh rosemary
- 3/4 cup plus 1/2 cup chicken stock divided
Directions
- Preheat the oven to 425 degrees F.
- Season the chicken breasts on all sides with the salt and the pepper.
- Preheat a large, oven-safe skillet over medium-high heat for 2 minutes.
- Working quickly, melt 1 tablespoon of the butter by swirling it around in the pan.
- Add the chicken breasts, skin-side down, and the shallots, cut-side down, to the hot pan in a single layer, and cook until the bottoms of the chicken breasts and the shallots are browned, about 2-3 minutes.
- Flip the shallots and the chicken breasts, then nestle the rosemary sprigs between them.
- Carefully pour 3/4 cup of the chicken stock into the skillet.
- Roast the chicken-shallot mixture until the chicken breasts reach an internal temperature of 165 degrees F and the shallots are tender, about 15-20 minutes.
- Transfer the chicken breasts to a plate, reserving the shallot mixture in the skillet.
- If the stock has evaporated to less than a few tablespoons, add the remaining chicken stock to the skillet.
- Place the skillet over medium heat and cook until reduced to about 1/2 cup of liquid, about 2 minutes.
- Transfer the skillet from the heat.
- Add the remaining butter and stir until the pan sauce has thickened and coats the back of a spoon.
- Season the pan sauce with the salt and the pepper.
- Serve the chicken breasts and the shallots topped with the pan sauce.
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