Buttermilk Pan Roasted Chicken Breast

Recipe by Steve_G
READY IN: 35mins




  • 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.