A Pan Roasted Bone in Skin on Chicken Breast with a white wine shallot and garlic reduction pan sauce…one of our favorites. It’s easy…it’s relatively light…and comes together quickly. I served it tonight with Orzo Rice Pilaf (recipe below).

Where I live, it’s getting harder and harder to fine bone in skin on breasts. Bug your grocer about it if they don’t have them, they just might respond…ours did. You can muddle through with bone in skin on thighs (lol), but boneless breasts are just too dry. Ideally, I would use an “airline breast” (bone in skin on with the wing attached. Again, cant find them. I have had to just carve up a whole chicken for them.


  • 2 bone in skin on chicken breasts or airline breasts
  • Kosher salt and black pepper
  • Avocado, canola, or olive oil
  • 1/4 cup chopped shallots
  • 2 garlic cloves, thin sliced
  • 2-3 tbsp unsalted butter
  • 1/2 cup dry white wine (I use Chardonnay)
  • 1/2 cup chicken stock
  • Juice of 1/4 lemon

For the pilaf:

  • 1/2 cup jasmine rice
  • 1/2 cup Orzo pasta
  • 2 tbsp chopped shallots
  • 1 large garlic clove, minced
  • 1/4 cup chopped parsley
  • 1 1/2 cups chicken stock
  • 1/2 tsp soy sauce
  • Kosher salt and black pepper


  • Make sure the chicken breasts are dry (use a paper towel). Season with salt and pepper.
  • Preheat the oven to 400 degrees.
  • Place an oven proof skillet over medium high high and add 2 tbsp of oil. When the oil is shimmering, place the breasts skin side down in the skillet. Use a saucepan or press to weigh down the breast and let them cook for 4-5 minutes until the skin is deep golden brown. Turn the breasts over and place the skillet in the oven. Let the breasts roast for about 18-25 minutes until the internal temperature is 160 degrees (time depend on the size of your breasts).
  • Remove the skillet from the oven and place the breasts on a plate loosely covered with foil. Set aside.
  • Place the skillet over medium heat and add 2 tbsp of butter. Add the shallots and the garlic and saute for 30 seconds, stirring. Season with salt and pepper. Add the wine and let it simmer while scraping the bottom of the pan with a wooden spoon. Simmer for about 3 minutes. Add the stock and simmer another 3 minutes to reduce a little.
  • Add 2-3 tbsp of cold butter and whisk into the sauce. Add 2 tbsp of chopped parsley. Turn off the heat and continue to whisk for about 1 minute. Taste and reseason if necessary.
  • To serve, place some pilaf on a plate and lean one of the breasts on it. Spoon over the pan sauce and garnish with parsley.

For the pilaf:

  • Place a medium saucepan over medium low heat and add 2 tbsp of oil. Add the shallots and garlic and saute for 30 seconds. Add the rice and the orzo and saute, stirring, for about 3 minutes until the orzo begins to brown slightly. Season with salt and pepper.
  • Add the stock and the soy sauce and bring to a simmer. Cover, lower the heat, and simmer gently for about 15 minute, stirring occasionally with a fork.
  • Add 2 tbsp of chopped parsley and stir with a fork. Cover loosely until ready to use.

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