Print

Ina Garten Boneless Skinless Chicken Breasts

Ina Garten Boneless Skinless Chicken Breasts
Print Recipe

A simple yet elegant preparation of boneless skinless chicken breasts, seared to golden perfection on the stovetop and finished in a hot oven for juicy, tender results. The pan sauce, enriched with white wine and lemon, adds a bright and savory finish that complements the mild flavor of the chicken.

Ingredients

Scale
  • 4 boneless, skinless chicken breast halves (about 6 oz / 170 g each)
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 1/2 cup chicken stock, preferably low-sodium
  • 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Preheat your oven to 400°F (200°C). Place an oven-safe skillet (such as cast iron or stainless steel) on the stovetop over medium-high heat. Pat the chicken breasts dry with paper towels to remove excess moisture, which ensures a good sear; then season both sides generously with kosher salt and black pepper.
  2. Place the all-purpose flour on a shallow plate. Dredge each seasoned chicken breast in the flour, shaking off any excess. The flour will help create a golden-brown crust and will later thicken the pan sauce.
  3. Add the olive oil to the hot skillet and swirl to coat the bottom. When the oil shimmers and flows like water, carefully place the chicken breasts in the skillet in a single layer (work in two batches if necessary to avoid crowding). Cook without moving for 3 to 4 minutes, until the underside is deep golden brown and releases easily from the pan.
  4. Using tongs, flip each chicken breast over. Add the unsalted butter to the skillet and let it melt and foam. Cook the second side for 2 minutes, basting the chicken with the melted butter and oil using a large spoon. The surface should be evenly browned.
  5. Transfer the entire skillet to the preheated oven. Roast the chicken breasts for 8 to 10 minutes, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). The chicken will continue to cook as it rests, reaching a safe final internal temperature of 165°F (74°C).
  6. Using oven mitts, carefully remove the hot skillet from the oven. Transfer the chicken breasts to a cutting board and tent loosely with aluminum foil. Let rest for 5 minutes; this allows the juices to redistribute throughout the meat, keeping it moist.
  7. Place the skillet back on the stovetop over medium heat. Add the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. This deglazing step incorporates all the flavorful fond into the sauce. Let the wine simmer until reduced by half, about 2 minutes.
  8. Add the chicken stock and lemon juice to the skillet, whisking to combine. Continue to simmer for 2 to 3 minutes, until the sauce thickens slightly and coats the back of a spoon. Stir in the drained capers for a briny pop of flavor.
  9. Slice each chicken breast against the grain into 1/2-inch-thick slices for tenderness. Arrange the slices on a serving platter, then spoon the pan sauce over the top. Garnish with the chopped fresh parsley and serve immediately.

Notes

Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Freezing: Wrap cooled chicken and sauce separately in freezer-safe bags; freeze for up to 2 months. Reheating: To retain moisture, reheat chicken in a covered skillet over medium heat with a splash of chicken stock or water until warmed through (about 5 minutes), or reheat in a 350°F (175°C) oven for 10 minutes.

Nutrition

Keywords: boneless skinless chicken breasts, Ina Garten chicken, easy chicken recipe, weeknight dinner, pan-seared chicken, oven-finished chicken, lemon chicken, white wine chicken, quick chicken dinner, American cuisine, chicken breast recipe, healthy chicken

Find it online: https://inagartendishes.com/ina-garten-boneless-skinless-chicken-breasts-recipe/