About
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
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -Sprinkle both sides of the chicken with the salt and the pepper.
Step 3 -Preheat a large oven-safe skillet over medium-high heat for 2 minutes.
Step 4 -Quickly melt 1 tablespoon of the butter in the hot skillet.
Step 5 -Add the chicken, skin-side down, to the butter.
Step 6 -Add the shallots, cut-side down and not overlapping, to the pan.
Step 7 -Cook until the chicken and the shallots are browned on the bottom, about 2-3 minutes.
Step 8 -Flip the shallots and the chicken and nestle in the rosemary sprigs.
Step 9 -Carefully pour 3/4 cup of the chicken stock into the chicken mixture.
Step 10 -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.
Step 11 -Check the amount of chicken stock in the skillet; if less than a few tablespoons, add more of the stock.
Step 12 -Over medium heat on the stove-top, reduce the pan juices until about 1/2 cup of liquid remains, about 2 minutes.
Step 13 -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.
Step 14 -Remove the rosemary sprigs and taste the sauce for seasoning.
Step 15 -Serve the chicken and the scallions with the sauce.
