You want dinner to be simple. But how many baked chicken breasts with sautéed vegetables can you eat? A few extra minutes making a pan sauce gets you this.
video edited by the wonderful Smith Bites Photography
ROASTED CHICKEN BREASTS WITH MUSTARD SAUCE
We showed you how to make 2 chicken breasts in the video. We generally only make 2 breasts and slice them up for the 3 of us. But in case you want to make this for a bigger family, we’ve written the recipe for 4 chicken breasts.
4 chicken breasts, bone-in, skin on
kosher salt and cracked black pepper
4 tablespoons olive oil
1 cup dry white wine
1/4 cup Dijon mustard
1 cup chicken stock
2 tablespoons butter
2 tablespoons chopped Italian parsley
Preparing to cook. Heat the oven to 500°. Season both sides of each chicken breasts with salt and pepper.
Searing the chicken. Set a large skillet on high heat. When the pan is hot, pour in 1/2 of the olive oil. Put 2 of the chicken breasts, skin side down, into the oil, laying them away from you. (This helps avoid hot oil splatter.) Sear until the bottoms of the chicken breasts are golden brown and crispy, about 2 to 4 minutes. Flip the chicken breasts and put the skillet in the oven.
Repeat this with the remaining chicken breasts in a second pan. When the second set of chicken breasts are seared, open the oven and carefully nestle the chicken in with the already-cooking chicken breasts.
Roasting the chicken. Roast the chicken breasts until the thickest part of each breast has reached an internal temperature of 155°. (Remember that the last two breasts you put in will take longer than the first.) Pull the skillet out of the oven and put the chicken breasts on a plate. Set aside.
Making the sauce. Pour off the excess fat from the skillet. Set the skillet on a burner turned to medium-high. Deglaze the pan with white wine, scraping up all the goodness on the bottom of the pan.
Whisk in the mustard. Reduce the sauce, stirring occasionally, until the pan is almost dry.
Pour in the chicken stock. (If you make your own stock and freeze it in ice cube trays like we do, use 8 cubes.) Cook until the sauce begins to thicken.
Add the butter and swirl it in until the butter is entirely incorporated into the sauce. (This is called emulsifying the sauce.)
Toss in the chopped parsley and stir.
Arrange the chicken breasts on a plate and drizzle sauce over them.
Feeds 4 to 6, depending on how much chicken you want to eat.
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