The most important factor is doneness. By “pan-roasting,”
you can easily monitor the internal temp, and as I recommend in the video,
start the pan sauce when the meat reaches about 150 F. By the time your sauce is
done, and the chicken is covered in its hot, buttery goodness, it should have
reached 155-160 F., which is what I shoot for.
At this temp, the chicken will be perfectly safe, while
remaining moist and tender. I know many recipes, and reference sites, call for
longer cooking times, and internal temps of 165-175 F., but that’s just crazy.
Unless, you want tough, dry meat; in which case, that works wonderfully.
And yes, we’d be getting even more flavor and moisture if we
just left the breasts on the bone, but the whole point is for this to be fast
to make, and effortless to eat. Otherwise, we might as well roast a whole
chicken.
If you’re not into creating your own boneless, skin-on
breasts, like we did in the video, you can have the butcher at the market do
this for you. You’ll have to go to a larger store where they cut up their own
chicken parts, and tell them exactly what you want, but they’ll hook you up at
no extra charge. I really hope you give this easy, and very effective technique
a try soon. Enjoy!
Ingredients for 4 portions:
4 boneless, but skin-on chicken breasts
salt and freshly ground black pepper to taste
1 tbsp finely chopped fresh herbs, optional
2 tbsp olive oil
1/4 cup *vinegar
4 tbsp cold butter, cut in smaller pieces
a splash of chicken broth or water, if needed to thin sauce
*I used apple cider here, but literally any vinegar will work.
Some of my favorites are sherry, balsamic, rice, and champagne vinegar.
26 comments:
Is there a good non-vinegar substitute in this recipe? I' really dislike vinegar so I was thinking maybe lemon or lime juice but that doesn't really seem to fit with the other flavors too great, and I imagine you would want to use a lot less too. I really don't know.
You're the Sir Lancelot of the pan sauce you got.
Looks very delicious and testy.
And also takes less time to cook..Amazing!!!
Looks wonderful.......As always......
Mouth so watering! Eagerly waiting for that celery root salad, Chef John!
Connor, I'm sure any acid would work, particularly lemon juice. If you did use vinegar, I doubt you would be able to taste it, but if you insist, lemon pairs very well with chicken.
Looks Yummers. Chicken - thank you, dinosaurs, for not ALL dying out!
Chef John, how does one know that one has the correct balance of fats and acids?
You don't until you taste it. Then you have to taste and adjust.
I noticed that yours was approximately a 1:1 ratio by volume. Is that a good place to start? Also, how do you know whether to add more fat or more acid (if it's to acidic, add more fat?)?
If you don't like vinegar, use white wine!
gonna use this chicken technique in the piccata recipe so that I don't need to use the flour. THANKS CHEF!
how would i make this with chicken breast on the bone?
hoo wee, another winner CJ!
Loved this dish!!! Turned out awesome.
No mayonnaise in our salad though, substituted with Faye 2% plain yogurt!. Added dried dates and pecan crumbles also. Mmmm!
Learning to make homemade meals is awesome. Especially when they are quick and simple. This turned out so great! Personally in the future would alter one more ingredient. Instead of celery root I'd use the stalk. The roots so hard...
My hubs liked everything except the celery root. I liked the taste, but didn't care for the root either.
😁🙌🏻🍽
Chef John you're awesome!!! I have just loved every meal I've ever made via your blog and videos. I know for a fact without the videos my meals never would have turned out as well.
I suggest your blog to like everyone I know.
Sinfully delicious. Perfect marriage of flavours and textures. A go to recipe. Thanks Chef John!
SO GREAT! A little difficulty taking the breast bone out because the breasts I got were huge (haha)! Delicious flavors. My favorite part was the crunch of the skin. :)
Chef! This chicken came out so good, I can't believe I made it! Thanks again for all your inspiration.
I told you! :) Thanks!
Stop making everything look so easy ... I just mutilated my chicken breasts taking the bones out.
LOL! j/k!
Thanks Chef John,
Another great success, but I cheated a little as my breasts were skinless so I wrapped them in bacon. And I used white wine instead of vinegar for an excuse to open a bottle.
Will do this one again (with skin and vinegar)
Thanks for this recipe! It turned out great. My friend who doesn't like chicken that much (because it's usually bland and dry) said it was amazing! The crispy skin is delicious. I skipped the pan sauce you suggested because I was making a Thanksgiving-style meal with classic gravy, but I'll be trying your sauce sometime!
By the way, I live in Japan, and my local grocery store carries boneless chicken breasts with the skin on! So that made this even more convenient to make.
Lovely recipe! Turned out great... I think.... let me explain.
When adding a fine sherry vinegar to a hot pan, do NOT stand over it as it steams up
and fills one's sinus cavities, thereby rendering one's palate overwhelmed and unable to taste or smell anything but vinegar for, oh, about a half hour now....
The chicken cooked perfectly. Just don't stand over the pan like a dummy when adding the vinegar.
Oof.
Talk about operator error!
Chef John, your recipes always work, I do thank you.
used Hengstenberg 13 Herbs German Vinegar and WOW!
The olive oil becomes CANCEROGENIC when is used for FRYING!!!
Olive oil and oils that are high in polyunsaturated fats,
including most vegetable oils like soybean and canola. When overheated, they can form various harmful compounds. including lipid peroxides and aldehydes, which can contribute to cancer.
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