Pan-Roasted Chicken Breasts with Potatoes

From America's Test Kitchen Season 8: More Chicken in a Skillet

Why this recipe works:

Cooking bone-in, skin-on chicken breasts can be a challenge. They are difficult to sauté or cook through on the stovetop because of their uneven shape. We wanted to find a method that would produce crisp skin, moist meat, and a quick, flavorful pan sauce.

We chose whole breasts, then split… read more

Cooking bone-in, skin-on chicken breasts can be a challenge. They are difficult to sauté or cook through on the stovetop because of their uneven shape. We wanted to find a method that would produce crisp skin, moist meat, and a quick, flavorful pan sauce.

We chose whole breasts, then split them ourselves to control their size. We brined the breasts for maximum moistness and then seared them on the stovetop before letting them cook through in a 450-degree oven. For the pan sauce, we sautéed minced shallot in the same skillet used to cook the chicken, so we could take advantage of the flavorful browned bits left in the pan. We deglazed the pan with chicken broth and vermouth, then added fresh sage for a sauce with deep herbal flavor. Butter whisked into the sauce after it had reduced lent the sauce body and richness—a perfect partner to our moist, juicy chicken.

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Serves 4

To complete this recipe in 30 minutes, preheat your oven before assembling your ingredients. If the 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 oven if they are done.

Ingredients

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