Herb-Crusted Chicken Breast
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Perfectly cooked chicken breast - juicy, tender, and bursting with flavor - is the holy grail of weeknight cooking, yet so often it ends up dry and disappointing. Our foolproof technique starts with a simple brine that guarantees moisture, followed by herb compound butter tucked under the skin for incredible flavor, and a sear-to-oven method that ensures even cooking. A bright lemon pan sauce finishes this restaurant-quality dish that transforms humble chicken into something truly spectacular
Time & Quantities
Method & Ingredients
Required Equipment: Large bowl, small bowl, oven-safe skillet, instant-read thermometer, small saucepan
Cooking Method: Roasting, Stovetop - Sauteing
Ingredients
- 4 bone-in
- skin-on chicken breasts
- For brine: 4 cups water
- 1/4 cup kosher salt
- 2 tablespoons sugar
- For compound butter: 4 tablespoons butter (softened)
- 2 cloves garlic (minced)
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary (chopped)
- 1 lemon (zested)
- Salt and pepper
- 2 tablespoons olive oil
- For pan sauce: 1/2 cup white wine
- 1/4 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons cold butter
Instructions
- Dissolve salt and sugar in water to create brine. Submerge chicken breasts for 2-4 hours in refrigerator - this guarantees juicy results!
- Preheat oven to 400°F (200°C). Remove chicken from brine and pat completely dry with paper towels.
- Make compound butter by mixing softened butter with minced garlic, thyme, rosemary, lemon zest, salt, and pepper until well combined.
- Carefully loosen the skin on each chicken breast and spread compound butter underneath - this is where the magic happens!
- Season skin with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
- Place chicken skin-side down and sear for 4-5 minutes until golden brown and crispy - resist the urge to move them!
- Flip chicken and immediately transfer skillet to oven. Roast for 15-20 minutes until internal temperature reaches 165°F (74°C).
- Remove chicken to a plate and tent with foil to rest for 5 minutes.
- For the pan sauce, place the skillet over medium heat, add wine and scrape up browned bits. Add broth and lemon juice, simmer until reduced by half.
- Remove from heat and whisk in cold butter for glossy finish.
- Slice chicken and serve with the bright pan sauce - this is how chicken breast should always taste!
Storage & Make-Ahead
Storage Advice: Refrigerate for up to 3 days. Reheat gently in a 300°F (150°C) oven to maintain moisture. Best served fresh.
Make-Ahead & Freezing Tips: Can be brined and frozen for up to 3 months. Thaw completely before cooking. Cooked chicken freezes well for up to 1 month.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 385
- Protein: 42g
- Fat: 20g (Saturated: 8g)
- Carbohydrates: 3g (Fiber: 0g, Sugar: 2g)
- Vitamin A: 8% DV
- Vitamin C: 15% DV
- Calcium: 2% DV
- Iron: 6% DV
Allergen Information: Contains dairy (butter)
Dietary Information: Gluten-free and can be made dairy-free by omitting compound butter and using olive oil instead.
Serving & Variations
Serving Suggestions: Slice on the bias and fan on plates. Drizzle with pan sauce and garnish with fresh herbs. Serve with roasted vegetables or rice pilaf for an elegant presentation.
Wine or Drink Pairing: Pair with medium-bodied white wines like Chardonnay from Burgundy or Sauvignon Blanc from Loire Valley. Light red wines like Pinot Noir also complement beautifully.
Possible Recipe Variations: Try different herb combinations like sage and thyme, add sun-dried tomatoes to the compound butter, or create Mediterranean versions with olives and feta.
Additional Notes: The brine is crucial for moisture - don't skip it! An instant-read thermometer ensures perfect doneness without overcooking.