Recipe Background
Pan-Roasted Chicken walks the line between weekday staple and restaurant quality! The chicken is golden-brown and juicy, filled with savory flavor and perhaps best of all, topped with a rich and buttery pan sauce. The scallions served alongside are crunchy and refreshing and simply enhance all the savory goodness surrounding them! The fact that Pan-Roasted Chicken is ready in just 25 minutes is incredible. That it tastes this good is extraordinary!
Pan-Roasted Chicken walks the line between weekday staple and restaurant quality! The chicken is golden-brown and juicy, filled with savory flavor and perhaps best of all, topped with a rich and buttery pan sauce. The scallions served alongside are crunchy and refreshing and simply enhance all the savory goodness surrounding them! The fact that Pan-Roasted Chicken is ready in just 25 minutes is incredible. That it tastes this good is extraordinary!
Ingredients
- 2 chicken breasts skin-on, bone-in, and halved
- kosher salt to taste
- freshly ground black pepper to taste
- 3 tablespoons unsalted butter to taste, divided
- 4 medium shallots peeled and quartered lengthwise through the root
- 2 sprigs fresh rosemary
- 3/4 cup chicken stock plus 1/2 cup more if needed
Directions
- Preheat the oven to 425 degrees F.
- Sprinkle both sides of the chicken with the salt and the pepper.
- Preheat a large oven-safe skillet over medium-high heat for 2 minutes.
- Quickly melt 1 tablespoon of the butter in the hot skillet.
- Add the chicken, skin-side down, to the butter.
- Add the shallots, cut-side down and not overlapping, to the pan.
- Cook until the chicken and the shallots are browned on the bottom, about 2-3 minutes.
- Flip the shallots and the chicken and nestle in the rosemary sprigs.
- Carefully pour 3/4 cup of the chicken stock into the chicken mixture.
- Transfer the skillet to the oven and roast until the chicken is cooked through at 165 degrees F and the shallots are tender, about 12-14 minutes. Transfer the smaller cooked pieces to a plate as they should finish cooking first, then transfer the larger pieces.
- Check the amount of chicken stock in the skillet; if less than a few tablespoons, add more of the stock.
- Over medium heat on the stove-top, reduce the pan juices until about 1/2 cup of liquid remains, about 2 minutes.
- Transfer the skillet from the heat and stir in the remaining butter with a wooden spoon, cooking until the sauce is thick enough to coat the back of the spoon.
- Remove the rosemary sprigs and taste the sauce for seasoning.
- Serve the chicken and the scallions with the sauce.
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