Cold-Start Pan-Seared Chicken Breasts with Mustard and Caraway Pan Sauce For Two
By Steve DunnPublished on February 5, 2024
Time
45 minutes
Yield
Serves 2
Ingredients
Chicken
2 boneless, skinless chicken breasts, trimmed1 tablespoon vegetable oil 1 teaspoon kosher saltMustard and Caraway Pan Sauce
1½ teaspoons extra-virgin olive oil 1½ tablespoons minced shallot ½ cup chicken broth 3 tablespoons heavy cream 1½ teaspoons Dijon mustard ½ teaspoon caraway seeds, crushedBefore You Begin
To ensure even cooking, buy similar-size chicken breasts. This recipe works best with breasts weighing up to 10 ounces. We do not recommend using breasts larger than 12 ounces for this recipe as their exteriors will become tough before they cook through. This recipe was developed with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only ¾ teaspoon. The caraway seeds can be crushed in a mortar and pestle or using the bottom of a heavy skillet.
Instructions
- Gently pound thicker end of each breast until ½ inch thick. Pat breasts dry with paper towels. Brush both sides of breasts with oil and evenly sprinkle each breast with ½ teaspoon kosher salt.
- Place breasts, skinned side down, in 10-inch nonstick or carbon-steel skillet, arranging so narrow parts of breasts are opposite wider parts. Place skillet over high heat and cook for 2 minutes. Flip breasts and cook on second side for 2 minutes (there should be light browning).
- Flip breasts; reduce heat to medium; and continue to cook, flipping breasts every 2 minutes, until exterior is well browned and thickest part of breast registers 155 degrees, 6 to 8 minutes longer. Transfer breasts, skinned side up, to platter; tent with foil; and let rest for at least 10 minutes.
- Heat oil in now-empty skillet over medium heat. Add shallot and cook, stirring frequently, until lightly golden, about 2 minutes. Add broth; increase heat to medium-high; and bring to simmer, scraping pan bottom to loosen any browned bits. Simmer rapidly until reduced to 2 tablespoons, about 3 minutes.
- Stir in cream and any accumulated chicken juices; return to simmer and cook until sauce has reduced and thickened slightly so it coats back of spoon, 1 to 2 minutes. Stir in mustard and caraway seeds. Season with salt and pepper to taste. (If sauce appears too thick, adjust consistency by stirring in water, 1 teaspoon at a time, off heat.) Spoon over chicken and serve.
for the chicken
for the pan sauce
Cold-Start Pan-Seared Chicken Breasts with Mustard and Caraway Pan Sauce For Two
Time
45 minutesYield
Serves 2Ingredients
Chicken
Mustard and Caraway Pan Sauce
Ingredients
Chicken
Mustard and Caraway Pan Sauce
Ingredients
Chicken
Mustard and Caraway Pan Sauce
Why This Recipe Works
With just a few modifications to our tried-and-true “cold-sear” cooking method, we've added boneless, skinless chicken breasts to the list of proteins that cook up beautifully with the technique. Gently flattening the thick part of the breast with a meat pounder encouraged even cooking, while lightly brushing oil on both sides of the breast allowed for even browning without causing splattering. We put the oiled chicken in an unheated, dry skillet; set it over high heat; and flipped it regularly. Flipping the breasts frequently meant that the meat gently cooked from the outside in: The exterior slowly developed a deep, brown crust while the interior remained juicy. Removing the chicken from the pan when it reached 155 degrees and letting it rest for 10 minutes to climb to a 165-degree serving temperature allowed time for whipping up a tasty pan sauce.
Want more? Read the whole storyBefore You Begin
To ensure even cooking, buy similar-size chicken breasts. This recipe works best with breasts weighing up to 10 ounces. We do not recommend using breasts larger than 12 ounces for this recipe as their exteriors will become tough before they cook through. This recipe was developed with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only ¾ teaspoon. The caraway seeds can be crushed in a mortar and pestle or using the bottom of a heavy skillet.
Instructions
- Gently pound thicker end of each breast until ½ inch thick. Pat breasts dry with paper towels. Brush both sides of breasts with oil and evenly sprinkle each breast with ½ teaspoon kosher salt.
- Place breasts, skinned side down, in 10-inch nonstick or carbon-steel skillet, arranging so narrow parts of breasts are opposite wider parts. Place skillet over high heat and cook for 2 minutes. Flip breasts and cook on second side for 2 minutes (there should be light browning).
- Flip breasts; reduce heat to medium; and continue to cook, flipping breasts every 2 minutes, until exterior is well browned and thickest part of breast registers 155 degrees, 6 to 8 minutes longer. Transfer breasts, skinned side up, to platter; tent with foil; and let rest for at least 10 minutes.
- Heat oil in now-empty skillet over medium heat. Add shallot and cook, stirring frequently, until lightly golden, about 2 minutes. Add broth; increase heat to medium-high; and bring to simmer, scraping pan bottom to loosen any browned bits. Simmer rapidly until reduced to 2 tablespoons, about 3 minutes.
- Stir in cream and any accumulated chicken juices; return to simmer and cook until sauce has reduced and thickened slightly so it coats back of spoon, 1 to 2 minutes. Stir in mustard and caraway seeds. Season with salt and pepper to taste. (If sauce appears too thick, adjust consistency by stirring in water, 1 teaspoon at a time, off heat.) Spoon over chicken and serve.
for the chicken
for the pan sauce
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