Pan Roasted Chicken Breast

Mar 05, 2025

Pan Roasted Chicken Breast

This Pan Roasted Chicken Breast features crispy, golden skin and tender meat, paired with caramelized Vidalia onions and a bright lemon sauce. Finished with fresh herbs, this dish blends comforting Southern flavors with a refined touch, making it a perfect choice for Churchill Downs cuisine on race day.

Wine Pairing— Diatom Chardonnay Santa Barbara County, 2023

Ingredients

• 2–4 Chicken Breasts, Bone-In And Skin-On (For Best Flavor; If Using Boneless, Reduce Cooking Time)
• 2 Large Vidalia Onions, Cut Into ½-Inch Wedges
• 2 Tablespoons Olive Oil, Divided (Plus More If Needed)
• 1 Teaspoon Salt, Divided, Or To Taste
• ½ Teaspoon Freshly Ground Black Pepper, Divided, Or To Taste
• 1–2 Sprigs Fresh Thyme (Optional, For Roasting)

Lemon Sauce:

• ½ Cup Dry White Wine 1 Tablespoon Fresh Lemon Juice (About Half A Lemon)
• 1 Teaspoon Lemon Zest (Zest The Lemon Before Juicing)
• ½ Cup Chicken Stock
• 1 Tablespoon Unsalted Butter
• Pinch Of Salt & Pepper, To Taste

Instructions

1.     Preheat Your Oven To 400°F.

2.     Place The Onion Wedges On A Rimmed Baking Sheet. Drizzle With 1 Tablespoon Of Olive Oil, And Season With About ½ Teaspoon Salt And ¼ Teaspoon Black Pepper.

3.     If You Have Fresh Thyme Sprigs, Place Them Among The Onion Wedges For Extra Aroma.

4.     Put The Onions In The Oven And Roast For 20–25 Minutes, Or Until They Are Softened And Starting To Caramelize At The Edges. You Can Give Them A Quick Stir Halfway Through For Even Browning.

5.     Pat The Chicken Breasts Dry With Paper Towels. Season Both Sides With About ½ Teaspoon Salt And ¼ Teaspoon Pepper

6.     In A Large, Oven-Safe Skillet Over Medium-High Heat, Add 1 Tablespoon Olive Oil.

7.     When The Oil Is Hot, Place The Chicken In The Pan, Skin Side Down. Cook For 4–5 Minutes, Or Until The Skin Is Nicely Browned And Releases Easily From The Pan.

8.     Turn The Chicken Breasts Skin Side Up.

9.     Move The Skillet With The Chicken (Skin Side Up) Into The 400°F Oven.

10.  Roast For 15–20 Minutes Or Until An Instant-Read Thermometer Inserted In The Thickest Part Reads 165°F.

11.  Remove The Chicken: Once The Chicken Is Fully Cooked, Transfer It To A Plate Or Cutting Board To Rest. Keep Any Drippings/Fond In The Skillet.

12.  Deglaze With Wine

13.  Carefully Place The Skillet Back On The Stovetop Over Medium Heat.

14.  Pour In The Dry White Wine Use A Wooden Spoon To Scrape Up The Bottom Of The Pan.

15.  Stir In The Lemon Juice, Lemon Zest, And ½ Cup Chicken Stock. Bring To A Simmer, Allowing The Sauce To Reduce Slightly, About 2–3 Minutes.

16.  Turn The Heat To Low, Add The Tablespoon Of Butter, And Swirl It Into The Sauce. Season With A Pinch Of Salt And Pepper To Taste.

17.  Arrange The Roasted Vidalia Onions On A Serving Platter Or Individual Plates.

18.  Place The Chicken Breasts On Top (Or To The Side).

19.  Spoon The Lemon Sauce Over The Chicken, Letting It Mingle With The Sweet Onions.

20.  Garnish With A Sprinkle Of Fresh Herbs.