American·Main Course
Pan-Roasted Chicken Breast
A masterclass in 'underthinking' chicken. Learn how to transform a standard split breast into a perfectly juicy, boneless, skin-on fillet, pan-seared to crispy perfection and finished with a simple 'three fats and an acid' pan sauce.
Prep
15m
Cook
15m
Total
30m
Serves
2
Method
- 01
Using a sharp knife, remove the breastbone and rib cage from the split chicken breasts by cutting closely along the bone. Feel for and remove the small wishbone piece at the fatter end. Optionally remove the tenderloin (chicken finger) to ensure even cooking.
Watch · 0:53
- 02
Generously season both sides of the chicken with kosher salt and freshly ground black pepper.
Watch · 2:15
- 03
Heat olive oil in a heavy-duty skillet over medium-high heat until shimmering. Place the chicken breasts in skin-side down and sear for 5 to 6 minutes until the skin is deeply browned and crisp. If using fresh herbs like tarragon, sprinkle them onto the meat side while the skin sears.
Watch · 2:30
- 04
Flip the chicken breasts over and reduce the heat to medium. Continue cooking until the internal temperature reaches 150°F (65°C).
Watch · 3:27
- 05
Add the vinegar and cold butter to the pan. Swirl and toss the chicken in the melting butter and vinegar to emulsify the sauce with the rendered chicken fat. Continue cooking until the chicken reaches an internal temperature of 155–160°F (68–71°C).
Watch · 4:04
- 06
Turn off the heat and let the chicken rest in the pan sauce for a few minutes. Spoon the sauce over the crispy skin and serve immediately over a salad or your choice of sides.
Watch · 4:36
From Chef John
“It is generally a better strategy to underthink versus trying to do too much.”
“Three fats and an acid... while that would be the worst barbershop quartet name ever, it really does make for a fantastic pan sauce.”
“No additional moisture juicy chicken photo filter on this.”