If you’ve long considered chicken breast to be bland or boring, think again. Using bone-in, skin-on chicken breasts is a game changer. Follow this simple recipe, and you will have a moist, juicy chicken dish, oozing with flavor. If your herb collection is a little sparse or you have a specific one you prefer, you can easily swap out the fresh herbs as you like for dill, chives, or even rosemary. One bit of this, and you’ll never do chicken breast any other way!
- 2 bone-in breast of chicken, with skin on
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter, divided
- 1 medium shallot, sliced
- 2 tablespoons white wine
- 1 cup low-sodium chicken stock
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh flat-leaf Italian parsley
- 1 teaspoon chopped fresh thyme
- Preheat your oven to 400°F.
- Season the outside of each chicken breast with salt and pepper.
- Place your Stargazer Cast Iron skillet over medium-high heat and add oil. Add the chicken, skin-side down to skillet and allow to brown, 5-10 minutes. Turn and cook for another 2-3 minutes.
- Remove the skillet from heat and transfer to the oven. Bake for 30-35 minutes until the chicken is cooked through. Remove the skillet from oven. Transfer the chicken to a plate, cover with aluminum foil, and set aside.
- Place the skillet back over medium heat. Add 1 tablespoon butter and cook until melted. Add shallot and cook until softened, 2-3 minutes. Season with salt and pepper.
- Add wine to deglaze the pan, scraping up any browned bits on bottom of pan. Add stock and cook for 10-15 minutes, until sauce is thickened and reduced.
- Add the chicken back to the skillet and add remaining 1 tablespoon butter and cook until melted. Stir in parsley and thyme and cook for another minute. Taste and adjust as desired. Transfer to serving plates and serve warm.