Pan-Roasted Skin-On Chicken Breasts with Smoked Paprika
By Mark HuxsollPublished on August 23, 2022
Time
1½ hours, plus 1 hour salting
Yield
Serves 4
Ingredients
Before You Begin
The chicken bones can be used to make stock, if desired. If you can't find bone-in split chicken breasts, boneless skin-on chicken breasts will work; look for breasts between 8 and 10 ounces each and skip step 1. Plan ahead: The salted chicken must be refrigerated for at least 1 hour before cooking. We prefer to use kosher salt to season the chicken; its larger grains make it easier to distribute evenly. If you use table salt, use half the amount (1¼ teaspoons).
Instructions
- Place 1 chicken breast skin side down on cutting board, with ribs facing away from your knife hand. Run tip of knife between breastbone and meat, working from thick end of breast toward thin end. Angling blade slightly and following rib cage, repeat cutting motion several times to remove ribs and breastbone from breast. Find short remnant of wishbone along top edge of breast and run tip of knife along both sides of bone to separate from meat. Repeat with remaining 3 breasts.
- Combine paprika, lemon zest, garlic, and pepper in small bowl. Transfer 1 teaspoon paprika mixture to second small bowl and set aside; add salt to remaining paprika mixture. Pat chicken dry with paper towels and sprinkle all over with salted paprika mixture. Transfer chicken skin side up to large plate and refrigerate, uncovered, for at least 1 hour or up to 24 hours.
- Adjust oven rack to upper-middle position and heat oven to 325 degrees. Swirl 1 tablespoon oil evenly over surface of cold 12-inch skillet. Place chicken skin side down in skillet. Cook over medium-low heat until skin is deep golden brown, 18 to 20 minutes. Flip chicken skin side up; transfer skillet to oven; and cook until chicken registers 160 degrees, 7 to 9 minutes. Transfer chicken to second large plate and let rest for 10 minutes.
- Meanwhile, add remaining 2 tablespoons oil to juices left in skillet (skillet handle will be hot) and heat over medium heat until shimmering. Add reserved paprika mixture and cook until fragrant, about 30 seconds. Off heat, whisk in vinegar and parsley, scraping up any browned bits. Slice chicken, transfer to serving platter, and drizzle with pan sauce. Serve.
Time
1½ hours, plus 1 hour saltingYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
The magic of this recipe lies in the cooking technique. We added seasoned chicken breasts to a cold skillet, turned on the heat, and cooked the chicken until the fat was rendered and the skin was browned before finishing the chicken skin side up in the oven. We pulled the chicken from the oven when it registered 160 degrees (accounting for carryover cooking) to ensure that it stayed juicy and absolutely delicious. While the chicken rested, we stirred together a pan sauce, incorporating the same spices used to season the chicken.
Before You Begin
The chicken bones can be used to make stock, if desired. If you can't find bone-in split chicken breasts, boneless skin-on chicken breasts will work; look for breasts between 8 and 10 ounces each and skip step 1. Plan ahead: The salted chicken must be refrigerated for at least 1 hour before cooking. We prefer to use kosher salt to season the chicken; its larger grains make it easier to distribute evenly. If you use table salt, use half the amount (1¼ teaspoons).
Instructions
- Place 1 chicken breast skin side down on cutting board, with ribs facing away from your knife hand. Run tip of knife between breastbone and meat, working from thick end of breast toward thin end. Angling blade slightly and following rib cage, repeat cutting motion several times to remove ribs and breastbone from breast. Find short remnant of wishbone along top edge of breast and run tip of knife along both sides of bone to separate from meat. Repeat with remaining 3 breasts.
- Combine paprika, lemon zest, garlic, and pepper in small bowl. Transfer 1 teaspoon paprika mixture to second small bowl and set aside; add salt to remaining paprika mixture. Pat chicken dry with paper towels and sprinkle all over with salted paprika mixture. Transfer chicken skin side up to large plate and refrigerate, uncovered, for at least 1 hour or up to 24 hours.
- Adjust oven rack to upper-middle position and heat oven to 325 degrees. Swirl 1 tablespoon oil evenly over surface of cold 12-inch skillet. Place chicken skin side down in skillet. Cook over medium-low heat until skin is deep golden brown, 18 to 20 minutes. Flip chicken skin side up; transfer skillet to oven; and cook until chicken registers 160 degrees, 7 to 9 minutes. Transfer chicken to second large plate and let rest for 10 minutes.
- Meanwhile, add remaining 2 tablespoons oil to juices left in skillet (skillet handle will be hot) and heat over medium heat until shimmering. Add reserved paprika mixture and cook until fragrant, about 30 seconds. Off heat, whisk in vinegar and parsley, scraping up any browned bits. Slice chicken, transfer to serving platter, and drizzle with pan sauce. Serve.
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