Prep 15 mins
Cook 20 mins
Tender and juicy! An amazing sauce.
Make and share this Buttermilk Pan Roasted Chicken Breast recipe from Food.com.
- 1⁄4 cup table salt
- 1⁄4 cup sugar
- 1 quart water
- 6 chicken breast halves
- 1 cup buttermilk
- 1⁄4 cup Worcestershire sauce
- 1 quart chicken stock
- canola oil
- kosher salt
- fresh ground pepper
- 4 tablespoons butter (optional)
- Mix table salt and sugar in a 1 quart container, fill with cold water and shake to mix.
- Place rinsed chicken in a 1 gallon zip top bag with the brine (you won't need all of it) place in a bowl an put in the fridge for 1 or 2 hours.
- Drain and rinse chicken & bag, put chicken back in bag and add buttermilk.
- Put back in bowl and refrigerate for 24 to 48 hours.
- Space 2 racks in oven so your skillets can fit.
- Preheat oven to 475°F; drain rinse and dry chicken.
- Rub with oil, salt and pepper liberally.
- Get 2 large oven proof skillets hot on the stove.
- Sear chicken breasts until nice and brown, remove from pans, deglaze with Worcestershire sauce and stock.
- Reserve de-glazing liquid.
- Place chicken back in pans.
- Place pans in oven for 10 minutes or until internal temp reaches 165°F.
- Remove chicken from pan, cover.
- Deglaze pans again.
- Pour deglazing liquid into one pan, reduce to about 1 cup.
- Whisk in 4 tbsp of butter and serve over chicken.
Wow! This was amazing chicken. The only substitution I made was that I used chicken thighs rather than the breasts as that was what I had in my freezer. Superbly moist and flavorful chicken. Made for the Summer Bargain Basement tag game.
This recipe produces a very moist chicken breast. The sauce was okay, but the cooking method is 5 star! Thanks for sharing!