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Skillet Roasted Chicken Breasts in Lemon Sauce
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Skillet Roasted Chicken Breasts in Lemon Sauce

Course Main
Cuisine American
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 2 - 4
Author Adapted recipe by Pam - For the Love of Cooking / Original recipe by America's Test Kitchen

Equipment

  • Large Ovenproof Skillet

Ingredients

Brine:

  • ¼ cup salt
  • 2 skin-on chicken breasts boneless

Chicken:

  • Freshly cracked black pepper to taste
  • Dried oregano to taste
  • Garlic powder to taste
  • 1 tbsp olive oil

Sauce:

  • 2 tbsp butter
  • 1 shallot minced
  • 1 garlic clove minced
  • 4 tsp all-purpose flour
  • 1 cup chicken broth
  • 3 tsp grated lemon zest (divided)
  • ¼ cup fresh juice 1-2 lemons
  • 1 tbsp fresh parsley leaves chopped
  • Sea salt to taste

Instructions

  • Dissolve the 1/4 cup of salt into a quart (four cups) of cold water in a large bowl.
  • Refrigerate for 30-60 minutes.
  • Remove the chicken from the brine and pat very dry with paper towels.
  • Preheat the oven to 475 degrees. Place the rack in the center of the oven.
  • Heat the olive oil in an OVENPROOF large skillet over medium-high heat.
  • Season both sides of the chicken with freshly cracked pepper, dried oregano, and garlic powder, to taste.
  • Place the chicken skin side down in the HOT skillet and cook until skin is golden brown and crisp, about 8-10 minutes.
  • Transfer breasts to a large plate.
  • Pour off any excess fat in the skillet then return to the heat.
  • Add the butter, shallot, and garlic and cook, stirring constantly, until fragrant, about 30-45 seconds.
  • Sprinkle the flour evenly over the mixture and cook, stirring constantly, until flour is lightly browned, about 1-2 minutes.
  • Slowly add the broth and lemon juice, scraping up any browned bits from the bottom of the skillet, and bring to a simmer.
  • Cook for 2-3 minutes to thicken and reduce the sauce a bit.
  • Add two teaspoons of lemon zest and remove the skillet from the heat; stir until well combined.
  • Return chicken skin side UP (skin should be above the surface of the liquid), and any chicken juices from the plate to the skillet and transfer to the oven.
  • Cook, uncovered, until the breasts register 160 degrees, 10-12 minutes.
  • While the chicken cooks, chop the parsley and one teaspoon of lemon zest together until finely minced and well combined.
  • Remove skillet from the oven and let the chicken stand for 5 minutes.
  • Transfer chicken to a serving platter.
  • Whisk the pan sauce, incorporating any browned bits from the sides & bottom of the pan, until smooth, about 30 seconds.
  • Whisk half of the parsley-zest mixture into the sauce. Taste & season with sea salt and freshly cracked pepper, to taste, if needed.
  • Slice the chicken breast then sprinkle the remaining half of the parsley-zest mixture over the sliced chicken.
  • Serve sauce on the side. Enjoy.