Chicken Breast with Pan Sauce

The Ingredients

  • 2 bone-in breast of chicken, with skin on
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter, divided
  • 1 medium shallot, sliced
  • 2 tablespoons white wine
  • 1 cup low-sodium chicken stock
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh flat-leaf Italian parsley
  • 1 teaspoon chopped fresh thyme

The Steps

  1. Preheat your oven to 400°F.
  2. Season the outside of each chicken breast with salt and pepper.
  3. Place your Stargazer Cast Iron skillet over medium-high heat and add oil. Add the chicken, skin-side down to skillet and allow to brown, 5-10 minutes. Turn and cook for another 2-3 minutes.
  4. Remove the skillet from heat and transfer to the oven. Bake for 30-35 minutes until the chicken is cooked through. Remove the skillet from oven. Transfer the chicken to a plate, cover with aluminum foil, and set aside.
  5. Place the skillet back over medium heat. Add 1 tablespoon butter and cook until melted. Add shallot and cook until softened, 2-3 minutes. Season with salt and pepper.
  6. Add wine to deglaze the pan, scraping up any browned bits on bottom of pan. Add stock and cook for 10-15 minutes, until sauce is thickened and reduced.
  7. Add the chicken back to the skillet and add remaining 1 tablespoon butter and cook until melted. Stir in parsley and thyme and cook for another minute. Taste and adjust as desired. Transfer to serving plates and serve warm.

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Photo by Jennifer Johnson | Recipe by The Coastal Table

Prep Time: 15min Cook Time: 45min Serves: 2-4
Tagged with: Dinner Entree Lunch

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