65 minutes
A delicious and easy-to-make crispy chicken dish with a flavorful pan sauce.
Boneless, Skin-on Chicken Breasts
each
tablespoons
cups
White Wine, optional
cups
tablespoons
Fresh Thyme, chopped
tablespoons
to taste
to taste
1. Preheat Oven
Preheat your oven to 375°F (190°C).
2. Sear Chicken
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Season the chicken breasts generously with salt and pepper on both sides. Place the chicken, skin side down, in the hot skillet. Allow the chicken to brown without moving it for about 5-7 minutes, until the skin is golden and crisp.
3. Bake Chicken
Once the chicken is browned, transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
4. Rest Chicken
When the chicken is done, remove it from the skillet and set it aside on a platter to rest.
5. Prepare Pan Sauce
Return the skillet to the stove over medium heat. Add the chicken broth and white wine to the skillet, scraping up the browned bits from the bottom. Stir in the Dijon mustard and fresh thyme, allowing the sauce to simmer and reduce slightly, about 5 minutes.
6. Optional Glaze
If you prefer a glaze, return the chicken to the skillet, spooning the sauce over the chicken to coat it evenly. Continue roasting in the oven for an additional 5 minutes to let the glaze set.
7. Serve
Serve the chicken breasts with the prepared pan sauce drizzled over the top. Enjoy!
Comments (0)