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Buttermilk Pan Roasted Chicken Breast

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“Tender and juicy! An amazing sauce.”

Ingredients Nutrition


  1. Mix table salt and sugar in a 1 quart container, fill with cold water and shake to mix.
  2. Place rinsed chicken in a 1 gallon zip top bag with the brine (you won't need all of it) place in a bowl an put in the fridge for 1 or 2 hours.
  3. Drain and rinse chicken & bag, put chicken back in bag and add buttermilk.
  4. Put back in bowl and refrigerate for 24 to 48 hours.
  5. Space 2 racks in oven so your skillets can fit.
  6. Preheat oven to 475°F; drain rinse and dry chicken.
  7. Rub with oil, salt and pepper liberally.
  8. Get 2 large oven proof skillets hot on the stove.
  9. Sear chicken breasts until nice and brown, remove from pans, deglaze with Worcestershire sauce and stock.
  10. Reserve de-glazing liquid.
  11. Place chicken back in pans.
  12. Place pans in oven for 10 minutes or until internal temp reaches 165°F.
  13. Remove chicken from pan, cover.
  14. Deglaze pans again.
  15. Pour deglazing liquid into one pan, reduce to about 1 cup.
  16. Whisk in 4 tbsp of butter and serve over chicken.

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