Pan-Roasted Chicken Breasts with Potatoes

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

Why this recipe works:

We decided early on that bone-in chicken breasts would take the place of a whole chicken. By starting the chicken breasts in a skillet, we were able to get the skin nicely browned and crisp. We then transferred the chicken to a baking dish to finish cooking in a hot oven, thereby freeing up… read more

We decided early on that bone-in chicken breasts would take the place of a whole chicken. By starting the chicken breasts in a skillet, we were able to get the skin nicely browned and crisp. We then transferred the chicken to a baking dish to finish cooking in a hot oven, thereby freeing up the skillet for our potatoes. We used red potatoes because their tender skin doesn’t require peeling. In our initial tests, we had trouble getting the potatoes simultaneously golden and crisp on the outside and tender on the inside; there just wasn’t enough time. We got a jump-start on the potatoes by microwaving them while the chicken browned and then adding them to the skillet in a single layer to achieve a deeply caramelized exterior and creamy, moist interior.

As a final flourish, we mimicked the tasty pan juices of a traditional roast chicken by infusing olive oil with lemon juice, garlic, red pepper flakes, and thyme. Drizzled over the chicken and potatoes just before serving, it lent the same moistness and bright flavors as traditional pan juices.

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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

Detail sfs pan roasted chicken ii 02 article
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