Pan Roasted Chicken

Prep Time 15

Cook Time 30

Servings

Calories 242kcal

Ingredients

8 oz Chicken breast on the bone
2 tsp Extra-virgin olive oil
1/2 Tbsp Chicken Seasoning rub
1/2 tsp Paprika
2 slices Crusty bread

Herb Veloute

3/4 cup Chicken broth
1 tbsp Butter
2 tbsp Heavy cream
1 tsp Fresh sage chopped
1 tsp Fresh parsley chopped

US Customary - Metric

Instructions

Preheat oven to 375°F.
Pat the chicken dry with paper towels.
Massage the olive oil on the outside; season very well with seasoning rub, paprika, salt and pepper. Rub the seasoning all over the chicken.
Heat a saute pan on medium heat. Once hot, add a drizzle of oil. Sear the chicken skin side down until deep golden brown. Then flip over and place the pan into the oven. Cook to an internal temperature of 160 degrees using a thermometer. Remove the chicken to a cutting board and let rest.
Place the pan back over medium heat. Stir in the broth to deglaze the pan. Scrape up anything stuck on the bottom of the pan so that flavor incorporates into the sauce and bring to a simmer. Stir in the butter and cream. Continue simmering to reduce the sauce to a creamy consistency. Remove from the heat and stir in the herbs. Season with salt if needed to taste.
Remove all bones from the chicken (breast bone, rib bones, wish bone) before portioning.
Spoon the sauce over the chicken. Serve with bread.

Notes

Pro Tip: Use the leftover breast meat for sandwiches or salads. Pull off the remaining meat from the thigh, drum stick, and carcass and use it for upcoming soups or stews. Leftovers can be used within 5 days or wrapped tight and frozen for future use. Make sure to look ahead in the menu to plan for.

Nutrition