Pan-Roasted Chicken walks the line between weekday staple and restaurant quality! The chicken is golden-brown and juicy, filled with savory flavor and perhaps best of all, topped with a rich and buttery pan sauce. The scallions served alongside are crunchy and refreshing and simply enhance all the savory goodness surrounding them! The fact that Pan-Roasted Chicken is ready in just 25 minutes is incredible. That it tastes this good is extraordinary!
Ingredients
- 2 chicken breasts, skin-on, bone-in, and halved
- kosher salt, to taste
- freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, to taste, divided
- 4 medium shallots, peeled and quartered lengthwise through the root
- 2 sprigs fresh rosemary
- 3/4 cup chicken stock, plus 1/2 cup more if needed
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Sprinkle both sides of the chicken with the salt and the pepper.
Step 3 –Preheat a large oven-safe skillet over medium-high heat for 2 minutes.
Step 4 –Quickly melt 1 tablespoon of the butter in the hot skillet.
Step 5 –Add the chicken, skin-side down, to the butter.
Step 6 –Add the shallots, cut-side down and not overlapping, to the pan.
Step 7 –Cook until the chicken and the shallots are browned on the bottom, about 2-3 minutes.
Step 8 –Flip the shallots and the chicken and nestle in the rosemary sprigs.
Step 9 –Carefully pour 3/4 cup of the chicken stock into the chicken mixture.
Step 10 –Transfer the skillet to the oven and roast until the chicken is cooked through at 165 degrees F and the shallots are tender, about 12-14 minutes. Transfer the smaller cooked pieces to a plate as they should finish cooking first, then transfer the larger pieces.
Step 11 –Check the amount of chicken stock in the skillet; if less than a few tablespoons, add more of the stock.
Step 12 –Over medium heat on the stove-top, reduce the pan juices until about 1/2 cup of liquid remains, about 2 minutes.
Step 13 –Transfer the skillet from the heat and stir in the remaining butter with a wooden spoon, cooking until the sauce is thick enough to coat the back of the spoon.
Step 14 –Remove the rosemary sprigs and taste the sauce for seasoning.
Step 15 –Serve the chicken and the scallions with the sauce.
