my personal version of marry-me chicken

one of our first lessons in culinary school was how to make a pan sauce, and I think a lot of people forget about this simple, yet delicious technique when it comes to home cooking. the key is finding skin-on chicken breasts and drying them super well to achieve that crispy, golden skin.

what you need

2 skin-on boneless chicken breasts

1 shallot, finely chopped

white wine (or dry vermouth)

chicken broth

cold butter

parsley, finely chopped

vegetable oil

what you do

preheat oven to 425. take your chicken out of the fridge 10-15 mins prior to cooking and dry well by patting with a paper towel. heat a fry pan over medium high heat for 2 mins, then add a squeeze of neutral oil to the pan. it should ripple in the pan. season chicken breasts generously with salt and pepper on both side, then add them to your pan, skin side down. it should immediately sizzle. use a grill press or another pan to press down the chicken and weigh it down. cook for 5-8 mins until the skin is crispy and a deep golden brown. flip your chicken and cook for an additional minute or so. then, transfer chicken breasts to a small sheet pan and finish cooking in the oven, about 5-7 more mins or until the thermometer inserted at the thickest part reads 155 (carry over cooking will bring it to temp at 165). transfer to a cutting board, cover loosely with foil, and cool for a few more mins.

while our chicken is cooking in the oven, we’ll make a basic pan sauce. if your pan appears dry add another splash of oil along with the shallots. cook for 2 mins until they begin to soften, then deglaze the pan with a few glugs of white wine or dry vermouth. reduce for a few mins until the pan is almost dry. add a few glugs of chicken broth and a small pinch of salt, and reduce by half. if you over reduce, just add a bit more chicken broth. when you are ready to serve your chicken, turn off your stove and add a few tbsp of cold butter to the pan, swirl the pan to emulsify the butter and create a lovely glossy sauce. add in your parsley, taste and season with salt and pepper as needed.

plate your chicken and pour your sauce directly over top. enjoy with roasted potatoes and a leafy green salad.