Pan Roasted Chicken Breasts With Lemon and Caper Sauce
"From Cook's Illustrated. Very much like Chicken Piccatta, but moister, with less hands-on time required. But also not as quick - the choice is yours. (I must warn you that the skillet handle is HOT when removed from the oven. Despite repeated reminders to myself, I still grabbed it while making the sauce.)"
photo by gailanng
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 3 lbs bone-in skin-on chicken breasts
- 1 tablespoon vegetable oil
-
Sauce
- 1 teaspoon vegetable oil
- 1 shallot, minced
- 1 teaspoon flour
- 3⁄4 cup low sodium chicken broth
- 1 tablespoon unsalted butter
- 1 tablespoon capers
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons fresh lemon juice
- salt and pepper
directions
- Adjust an oven rack to the lowest position and heat the oven to 450°F Pat the chicken dry with paper towels and sean with salt and pepper. Heat the oil in a 12" oven-safe skillet over medium-high heat until just smoking. Carefully lay the chicken breasts skin-side down in the skillet and cook until well browned, 6-8 minutes. Turn the chicken breasts and continue to brown lightly on the second side, about 3 minutes.
- Turn the chicken beasts skin-side down and transfer the skillet to the oven. Roast until the thickest part of the brests registers 160F on an instant read thermometer - about 15-20 minutes.
- Remove the skillet from the oven (warning: The handles are HOT!). Transfer the chicken breasts to a plate, tent loosely with foil, and let rest while making the sauce.
- Sauce: Being careful of the hot pan handle, add the oil to the skillet and return to medium heat until shimmering. Add the shallot and cook until softened, about 2 minutes. Stir in the flour and cook for 30 seconds. Stir in the broth, scraping up any browned bits. Bring to a simmer and cook 2-3 minutes to reduce slightly.
- Stir in any accumulated juices from the chicken and return to a simmer. Remove from heat and add remaining ingredients. Add salt and pepper to taste.
- Carve chicken and serve with sauce.
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Reviews
-
Excellent. As stated, Chicken Piccata but moister, since it's cooked on the bone. We served this with asparagus. Very healthy and low carb. We'll be back. ~Sue -
What's not to love about this? We sure did! Great flavored chicken and one we really liked served with brown rice on the side and then topped with the sauce. I would suggest to double the sauce so you have lots to go over your potatoes, pasta or rice as a side dish! -
Love one skillet dishes cuz "pot and pans"...are two dirty words too many! -
The whole family adored this one! I served it up with Parmesan Noodles With Lemon for one yummy meal!
RECIPE SUBMITTED BY
dianegrapegrower
United States
