Pan-Roasted Chicken Breasts with Sage-Vermouth Sauce

From America's Test Kitchen Season 4: Chicken in a Skillet

Why this recipe works:

To develop a bone-in chicken breast recipe that would produce moist, tender, and crisp-skinned breasts, we turned to pan-roasting, a restaurant technique in which food is browned in a skillet on the stovetop and then slid, skillet and all, into a hot oven to finish cooking. We brined the… read more

To develop a bone-in chicken breast recipe that would produce moist, tender, and crisp-skinned breasts, we turned to pan-roasting, a restaurant technique in which food is browned in a skillet on the stovetop and then slid, skillet and all, into a hot oven to finish cooking. We brined the breasts first for moist and better-seasoned chicken. After cooking the chicken at 450 degrees for crisp skin, we used the caramelized drippings, or fond, left in the pan to make a quick and flavorful sauce for our bone-in chicken breast recipe.

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Serves 4

We prefer to split whole chicken breasts ourselves because store-bought split chicken breasts are often sloppily butchered. However, if you prefer to purchase split chicken breasts, try to choose 10- to 12-ounce pieces with skin intact. If split breasts are of different sizes, check the smaller ones a few minutes early to see if they are cooking more quickly, and remove them from the skillet if they are done ahead.

Ingredients

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