This recipe adjusts easily to how many you are serving. Plan one breast per person; maybe a half of a breast for kids or light appetites if they are large sized. Extra chicken breast makes great chicken salad or quesadillas the next day, so don’t fear leftovers. Instead, plan for them and save time the next day.
Course Main Course
Keyword breast, chicken
Prep Time 10minutes
Cook Time 30minutes
4piecesbone-in chicken breastsabout 3 pounds
2teaspoonsKosher or sea salt
1teaspoonground black pepper
1/3cupwhite wine or chicken brothoptional
If chicken breasts are refrigerated, allow them to sit on the counter top approximately 45 minutes to get the chill off. You’ll have better results when roasting. Pre-heat oven to 375 degrees. Cover a rimmed baking sheet with foil or parchment and set to the side. With a sharp heavy knife, cut off the rib bones and any excess fat from chicken breasts, leaving some skin attached. Season with salt, pepper and granulated garlic on both sides.
Heat a cast iron skillet, stainless steel sauté or fry pan over medium heat. Add oil. When oil is hot and moves around the pan easily, place chicken breasts rounded side up in the hot pan. The chicken should sizzle when it hits the pan. Allow the chicken breasts to cook undisturbed for about two minutes. Peak underneath and if the skin is golden brown, turn the breasts over and cook for another minute or two. Carefully pour in the wine or broth (turn your vent system on or open a window). It will sizzle up wildly so don’t be alarmed. Cook one minute longer.
Move the chicken to the baking sheet, top up, and pour the wine over the top. Place chicken in the oven and roast until 160 degrees is reached, 25-30 minutes. Remove the chicken and allow to rest for a few minutes. The temperature will rise to the perfect 165 degrees. Serve and enjoy. As soon as any extra is cool, refrigerate or shred and freeze.
I use mini bottles of wine (airline size) to cook with frequently. The small size is very convenient when you just need a little wine to cook with.To accurately measure the internal temperature of the chicken, use a digital thermometer.