Pan-Seared Chicken with Pan Sauce

Golden seared chicken breasts finished in the oven, with a quick shallot, thyme, and lemon-butter pan sauce.

Ingredients

No ingredients listed.

Method

1. Preheat the oven to 400 F (205 C). 12:00
2. Pat the chicken dry and season both sides generously with salt and pepper. 2:00
3. Mince the garlic and finely chop the shallot. 3:00
4. Heat the oil in the cast iron skillet over medium-high heat until shimmering. Sear the chicken skin-side down, undisturbed, until deeply golden, about 5 minutes. 5:00
5. Flip the chicken, then transfer the skillet to the oven. Roast until the thickest part reads 160 F (71 C), about 10 minutes. 10:00
6. Move the chicken to the cutting board to rest. Return the skillet to the stovetop over medium heat - careful, the handle is hot. 5:00
7. Add 1 tablespoon of the butter, the shallot, and the garlic to the skillet and saute until fragrant, about 1 minute. Pour in the stock, scraping up the browned bits, add the thyme, and simmer until reduced by half, about 4 minutes. 5:00
8. Off the heat, whisk in the remaining butter and the lemon juice until the sauce is glossy. Slice the chicken, spoon the pan sauce over, and serve. 3:00