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Pan Roasted Chicken

There's something amazing that happens when you pan sear the meat and finish cooking in the oven that just traps in the juices. I remember making this for D and he couldn't believe how moist it was. He said it was as good as restaurant chicken, which is a massive compliment coming from a foodie who eats out at fancy restaurants often enough to know.
Course: Main Course
Diet: Gluten Free
Keyword: chicken, dairy-free, egg-free, gluten-free, nut-free, poultry, soy-free, yeast-free
Servings: 2
Author: ness

INGREDIENTS

  • 2 boneless skin-on chicken breasts (preferably organic)
  • 3 tablespoons cornstarch
  • 3 tsp mustard powder
  • 1 tablespoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Canola or sunflower oil for frying
  • 3 to 4 fresh rosemary sprigs

INSTRUCTIONS

  • Preheat oven to 350F
  • Pat chicken very dry with paper towel. Lay chicken breast between two large pieces of plastic wrap on a flat work surface. Using a mallot or flat bottom of a frying pan, pound chicken breast until it's fairly even in thickness, about 3/4 inch thick. Repeat with second chicken breast.
  • In a deep sided dish, mix together cornstarch, mustard powder, garlic powder, salt, and pepper. Lay chicken breasts into cornstarch mixture and coat both sides. Shake off any excess powder.
  • Heat a large skillet or cast iron pan on medium-high. Add about 3 tablespoons of oil so there is a thin layer on pan. Lay chicken breasts in pan and cook until golden brown, about 5 minutes each side.
  • Place chicken on a baking sheet and bake for 10 to 12 minutes. Let rest for 5 minutes before serving. Fry rosemary leaves in leftover oil until crisp and golden brown and serve with chicken.