Juicy Pan-Roasted Chicken Breasts with Fines Herbes and White Wine Sauce Recipe

Discover the secret to creating a restaurant-quality pan sauce at home with this delicious chicken breasts. The key ingredient? Powdered gelatin, which helps create a rich, glossy sauce that perfectly complements the crispy, juicy chicken.

This recipe takes you through the process of creating a perfectly pan-roasted chicken breast and pairing it with a flavorful white wine and fines herbes sauce. The result is a dish that’s both elegant and satisfying, perfect for a special dinner or a elevated weeknight meal.

Ingredients

• 2 whole airline chicken breasts or boneless skin-on chicken breasts (6 to 8 ounces each)
• Diamond Crystal kosher salt and freshly ground black pepper
• 1 tablespoon canola oil
• 1/2 cup dry white wine
• 1/2 cup homemade or store-bought low-sodium chicken stock
• 1 1/2 teaspoons powdered gelatin
• 1 small shallot, minced (about 1 tablespoon)
• 1 medium clove garlic, minced (about 1 teaspoon)
• 2 tablespoons unsalted butter
• 2 teaspoons soy sauce
• 1 tablespoon minced fresh chives
• 1 tablespoon minced fresh parsley leaves
• 1 tablespoon minced fresh tarragon leaves
• 1 tablespoon minced fresh chervil (optional)

Directions

1. Preheat your oven to 450°F (230°C) and position the rack in the center. Pat the chicken breasts dry with paper towels and season generously with salt and pepper. This step ensures a crispy skin and well-seasoned meat.
2. Heat the canola oil in an oven-safe medium stainless steel skillet over high heat until it’s just starting to smoke. Carefully place the chicken breasts into the hot skillet, skin side down. Let them cook undisturbed until the skin turns a deep golden brown and becomes very crisp, about 6 minutes.
3. While the chicken is cooking, prepare your liquid mixture. In a measuring cup, combine the white wine and chicken stock. Sprinkle the powdered gelatin over the top and set aside. This gelatin will help create that luxurious, restaurant-quality sauce texture.
4. Once the skin is crisp, carefully flip the chicken breasts and transfer the skillet to the preheated oven. Cook until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 150°F (65°C), about 7 to 12 minutes.
5. Remove the skillet from the oven and transfer the chicken to a cutting board. Let it rest while you make the pan sauce. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful.
6. Pour off all but 1 tablespoon of fat from the skillet and place it over high heat. Add the minced shallots and garlic, cooking until they’re softened and fragrant, about 30 seconds.
7. Pour in the wine/stock/gelatin mixture and use a wooden spoon to scrape up any browned bits from the bottom of the pan. These bits, known as fond, are packed with flavor and will enrich your sauce.
8. Continue cooking on high heat until the sauce is reduced by about two-thirds, which should take 5 to 8 minutes. The sauce will become more concentrated and flavorful as it reduces.
9. Stir in the butter and soy sauce, cooking at a hard boil until the sauce is emulsified, about 30 seconds. The butter adds richness while the soy sauce brings a depth of umami flavor to the sauce.
10. Remove the pan from the heat and set it aside. Slice the rested chicken breasts into three pieces on a sharp bias and arrange them on individual serving plates.
11. Stir the fresh herbs into the pan sauce, taste, and adjust the seasoning with salt and pepper if needed. The fresh herbs add a bright, aromatic finish to the sauce.
12. Spoon the herb-infused sauce over the sliced chicken and serve immediately. The crispy skin, juicy meat, and rich, glossy sauce combine to create a truly memorable dish.

The Science Behind the Sauce

The secret to this restaurant-quality pan sauce lies in understanding emulsions and the role of gelatin. An emulsion is a mixture of two liquids that don’t normally mix, like water and fat. In this recipe, the gelatin acts as a stabilizer, helping to keep the water and fat molecules from separating.

When you add the gelatin-infused stock to the pan, it creates a slightly thickened base that makes it easier to incorporate the butter. As you whisk in the butter, it breaks down into tiny droplets suspended in the liquid, creating a smooth, glossy sauce that clings beautifully to the chicken.

Perfecting Your Technique

Achieving the perfect pan-roasted chicken breast is all about technique. Starting with a very hot pan ensures that the skin becomes crispy and golden brown. Finishing the cooking in the oven allows for even heat distribution, resulting in juicy, perfectly cooked meat.

Remember, the key to juicy chicken is not overcooking it. Using a meat thermometer to check for doneness is crucial. Pulling the chicken out at 150°F (65°C) and allowing it to rest will result in a final temperature of around 165°F (74°C), which is perfectly safe and ensures optimal juiciness.

Nutritional Facts

Serving Suggestions

This elegant pan-roasted chicken dish pairs beautifully with a variety of sides. For a complete meal, consider serving it with roasted vegetables, a crisp green salad, or creamy mashed potatoes. The versatile white wine sauce also complements rice or crusty bread, perfect for soaking up every last drop.

Wine Pairing

The white wine used in the sauce provides a perfect starting point for your wine pairing. A crisp Chardonnay or Sauvignon Blanc would complement the dish nicely, echoing the flavors in the sauce while cutting through the richness of the chicken. For red wine lovers, a light-bodied Pinot Noir would also work well, its earthy notes harmonizing with the herbs in the sauce.