When I have a plain old skinless boneless breast, I often like to poach it to keep it as moist as possible, but this chicken breast still had the skin on it and I wanted to take advantage of it by searing it in a hot skillet and then roasting it. For extra flavor, I stuffed some herbed butter under the skin the way I do when I roast a whole chicken, and used the goodies left in the pan to make a really fast pan sauce to spoon over the top. If I weren't still low-carbing it, I'd have added a side dish of roasted potatoes to soak up the delectable pan sauce.
Although I set off the smoke alarm - I have no exhaust hood in my kitchen - this dish was well worth it, and makes a lovely special occasion dinner that is very fast and easy.
Roasted Chicken Breast with Shallot Herb Pan Sauce
- 2 bone-in, skin-on, split chicken breasts
- 2 tablespoons butter
- 1 tablespoon chopped fresh sage leaves
- 1 tablespoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- Grapeseed oil or olive oil
- 1 tablespoon butter
- 1 tablespoon chopped shallot
- 1 small garlic clove, minced
- ¼ cup white wine
- ¼ cup chicken broth
- 3 sprigs of fresh thyme
- Preheat the oven to 450 F. You want it really roaring hot.
- Make the herb butter by mashing together the butter with the chopped sage, thyme and rosemary. Take the herb butter and stuff it under the skin.
- Drizzle some grapeseed oil over the chicken and massage it into the skin and flesh. Season with salt and pepper.
- Preheat a cast iron skillet over medium-high heat until hot, but not smoking. Lay the chicken skin-side down straight onto the dry skillet and let cook for 3 minutes. Don’t move it, just let the skin get nice and brown.
- Using a pair of tongs, flip it over and put the pan in the oven. Roast for 15 minutes, then place the chicken on a plate to rest.
Note: You’re going to use the same skillet that just came out of the oven, so be careful to use a towel or pot holder, otherwise you’re likely to brand yourself on the hand. That cast iron holds heat for a long time.
- In the same skillet that you used for the chicken, add a little bit of butter and turn the heat to medium-high. Saute the shallots for a minute, then add the garlic and cook another minute, stirring well to scrape up any of the lovely browned bits in the pan.
- Pour in the wine to help deglaze the pan and loosen more of the lovely bits stuck to the pan. Let it cook down a bit and then add the sprigs of thyme and chicken broth. Let it cook down until reduced, about 5 minutes, then taste and add salt and pepper as needed. Spoon over the chicken breasts and serve immediately.