I made this skillet chicken for my kids and their friends, because I needed an easy weeknight meal that would be ready in under an hour. The chicken was moist and perfectly cooked, but I used the higher end of Chris Kimball’s time ranges (as usual). My youngest son (who turns 12-years-old today) loved the sauce, while the older son liked the plain chicken. The secret of this recipe that ensures crisp skin: brown the chicken skin-side down for a second time (in step 4), after a quick 15 minute, stove-top braise. It’s a little more juggling, but it does provide nice skin and flavorful sauce. I did end up with too much sauce, so should have reduced it further in Step 6 beyond 1/2 cup. Overall, a delicious weeknight meal at 3-1/2 stars.
- Chris Kimball does have three other sauces associated with this recipe: Grapefruit-Tarragon, Spicy Thai, and Sake Glaze.
- I did accidentally add 2 tablespoon lemon juice instead of 2 teaspoons, but I liked it.
- This recipe works with any combination of bone-in chicken parts. I used 100% chicken breast, because they were on sale for $1/lb. Alternatively, Chris Kimball also says that you can cut up a whole chicken, which might add 10 minutes to the preparation time.
Rating: 3-1/2 stars
How much work? Low.
How big of a mess? Low.
Started: 5:30 PM. Ready: 6:15 PM
Chris Kimball’s original recipe is here. The descriptions of how I prepared it today are given below:
3-1/2 pounds bone-in, skin-on chicken parts (could be breasts, thighs, drumsticks, or any mix)
Salt and ground black pepper
1 tablespoon vegetable oil
1 to 1-1/4 cups chicken broth
1 teaspoon vegetable oil
1 medium shallot
1 teaspoon all-purpose flour
1 tablespoon lemon juice
1-1/2 tablespoons minced parsley leaves
1-1/2 tablespoons minced chives
1 tablespoon cold unsalted butter
Salt and pepper
- Cut breasts in half and trim of any excess fat. Use paper towels to pat the chicken dry, then sprinkle with salt and pepper.
- Add 2 teaspoons vegetable oil to 12″ non-stick skillet. Heat over medium-high burner until the oil begins to shimmer. Place chicken with skin-side down into skillet and cook without moving for 6 to 8 minutes until golden brown. Use a splatter screen it you have one to make clean up easier.
- Flip chicken with tongs, and turn down burner to medium-low, then add 3/4-cup chicken broth. Cover skillet and cook for 12 to 16 minutes until white meat reaches 155-degrees and dark meat reaches 170-degrees. If they cook unevenly remove the pieces as they become ready and place on plate.
- Pour liquid into a measuring cup and reserve. Wipe skillet clean with paper towels, and add another 1 teaspoon oil to skillet. Turn up burner to medium-high and pre-heat oil until it begins to shimmer. Cook chicken with skin-side down and cook without moving chicken for 5 to 7 minutes until chicken reaches its final temperature (160-degrees for white meat and 175-degrees for dark meat). Put on clean serving platter and tent loosely with foil while you finish the sauce. Meanwhile, mince your shallot.
- Skim any fat from the reserved liquid and add broth so that you have 3/4 cup.
- Reduce burner to low and heat another teaspoon vegetable oil. Saute shallot for 1 minute until it has softened. Add flour and cook for 30 seconds, constantly stirring. Increase your burner to medium-high, use your 3/4 cup cooking liquid to deglaze the pan, and bring up to a simmer. Simmer for 3 minutes until it has reduced to 1/2-cup. Add back any juices from the serving platter and finish cooking for 30 seconds before removing from heat.
- Whisk together the lemon juice, parsley, chives and butter. Taste as adjust season with salt and pepper. Pour into a gravy boat and pour around chicken on each individual plate.