Skillet-Roasted Chicken Breasts with Rustic Orange-Thyme Sauce
vxdaThis straightforward skillet-roasting technique ensures that bone-in, skin-on chicken breasts result in exceptionally moist, tender white meat alongside flavorful pan drippings. These drippings can be easily converted into a bright, buttery sauce, adding an elegant touch to the dish and avoiding overcooking the chicken.
Ingredients
- 4 pcs chicken breast
- 1 ½ tsp kosher salt
- 1 pinch vegetable oil
- 4 tbsp unsalted butter
- 4 pcs garlic clove
- 4 pcs orange zest
- ¼ cup orange juice
- 10 pcs thyme
- 1 ½ tbsp whole-grain mustard
Instructions
- 1
Position an oven rack in the upper-middle and preheat the oven to 325 degrees. Carefully separate the skin from 4 trimmed chicken breasts (with ribs removed) using your fingers. Pull the skin back, leaving it connected at the top and bottom of each breast.
- 2
Evenly distribute 1.5 teaspoons of kosher salt over the chicken (0.375 teaspoon for each breast). Return the skin to its original position. Use a metal skewer or the point of a paring knife to create 6 to 8 holes in the fat deposits within the skin of each breast. Apply vegetable oil spray to the skin.
- 3
In a 12-inch skillet, place the chicken skin-side down and heat over medium-high. Cook until the skin achieves a deep brown color, approximately 7 to 9 minutes. Carefully turn the chicken over, then transfer the skillet into the oven and roast until the chicken's internal temperature reaches 160 degrees, around 30 minutes.
- 4
Move the chicken to a plate with the skin facing up. Place the skillet over medium heat and cook, stirring occasionally, until the juices in the skillet develop into a dark fond, about 1 minute. Incorporate 4 tablespoons of unsalted butter and 4 smashed and peeled garlic cloves, cooking and stirring continuously, until the butter is completely melted, about 1 minute. Incorporate 2 orange zest strips (each 3-inches long) and 5 sprigs of thyme, and cook, stirring constantly, until the mixture becomes fragrant, about 20 seconds.
- 5
Incorporate 0.25 cup of orange juice and 1.5 tablespoons of whole-grain mustard, stirring well. Remove from heat and add the remaining 2 (3-inch) strips of orange zest and 5 sprigs of thyme. Adjust the seasoning with salt and pepper according to taste.
- 6
Separate the meat from the bones and slice the breasts at an angle against the grain into 0.75-inch-thick pieces. Return the sliced chicken to the skillet along with any accumulated juices, then serve.
Notes
- For optimal results, ensure the chicken breasts are of similar size.
- Use kitchen shears to remove the ribs and trim any excess fatty skin from the thicker ends of the breasts.
- To serve just two people, halve all ingredient quantities and use a 10-inch skillet.