Pan Roasted Chicken Breast with Dijon Sauce and Crispy Pancetta
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Author Notes: I love pan roasting chicken breasts because searing it first in a skillet gives it a wonderful, crispy skin and finishing the cooking in the oven makes the meat wonderfully moist and tender. The accompanying pan sauce is easy to make and the Dijon mustard is perfectly complemented by the tangy cider vinegar and sweet brown sugar. And the addition of crispy pancetta sprinkled on top adds a delightful crunch. - Sonali aka the Foodie Physician
Serves 4
- 1 tablespoon olive oil
- 4 ounces pancetta, small diced
- 4 boneless chicken breasts, skin on
- Kosher salt
- Freshly ground black pepper
- 1/4 cup minced shallots
- 1 tablespoon dijon mustard
- 1 1/2 tablespoon cider vinegar
- 1/2 cup chicken stock
- 1 tablespoon packed light brown sugar
- Preheat oven to 400 degrees.
- Heat the olive oil in a large oven-safe skillet or cast iron skillet over medium high heat. Add the pancetta and cook until browned and crispy. Remove from skillet and drain on paper towels.
- Season the chicken with salt and pepper on both sides. Add the chicken breasts skin side down to the drippings in the hot skillet. Cook 2-3 minutes until skin is golden brown, then transfer the skillet to the oven. Cook in oven 15-20 minutes, or until the internal temperature reaches 170 degrees. Turn the chicken breasts halfway through cooking. Remove skillet from oven and place chicken breasts on a plate. Cover with foil to keep warm.
- Pour off all but 1 tablespoon of drippings from the skillet. Heat the skillet on the stove over medium heat. Add the shallots and cook 1-2 minutes until translucent. Stir in the Dijon mustard and cider vinegar and cook until vinegar is reduced. Raise the heat and whisk in the chicken stock and brown sugar. Cook 3-4 minutes until sauce thickens. Taste and season with salt and black pepper to taste.
- To serve, plate the chicken breasts and pour the pan sauce on top. Sprinkle the crispy pancetta over the top. Serve warm.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Chicken with Mustard
Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei
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4 months ago Cole Howard
Good recipe, I just have one suggestion about the technique used. When you remove a protein from the oven it will continue to cook and raise in temperature. The "standard" for chicken is 165 degrees internal temperature. When you go beyond that it starts to dry out. If you leave the chicken in the oven until it's 170, by the time it sits for a few minutes it will be in the neighborhood of 180. I'd recommend removing it from the oven at 155 or 160 at the most. This will yield a juicier chicken breast.
4 months ago Cole Howard
Actually, to be totally safe, I'd pull it at 160. 155 might be a tad early.
7 months ago anne fassnacht
This was easy and delicious. I didn't have dijon so used another mustard and it was still great.
6 months ago Sonali aka the Foodie Physician
Thanks Anne, so glad you liked it!
11 months ago thedaley
This is such an amazing recipe. I dated a vegetarian for two years so got in the habit of not cooking meat. The prospect of cooking meat scared me! But this recipe makes perfect, juicy, crispy, flavorful chicken everytime. The flavors are amazing and the technique invaluable. Thank you!
6 months ago Sonali aka the Foodie Physician
Thanks so much for trying the recipe, so happy you liked it! And I'm glad you got over your fear of cooking meat :)
12 months ago Lilismom
It was for dinner to ight and it was divine!
6 months ago Sonali aka the Foodie Physician
Great, so happy you liked it!
about 1 year ago insecureepicure
Did this with pork chops. Good with some sautéed apples. Really love the recipe
6 months ago Sonali aka the Foodie Physician
Great idea- I think these flavors would work really well with pork! And I like the addition of some sweetness from the apples.
about 1 year ago insecureepicure
Did this with pork chops. Good with some sautéed apples. Really love the recipe
about 1 year ago Brenzo
Made this for supper a couple nights ago- turned out amazing. The sauce was just lovely. My only complaint was - not enough sauce! I think perhaps my cast iron pan was so warm that everything reduced down too quickly. Next time I will try with chorizo, skinless chicken breast and 50% extra sauce. Definitely will make again. Thanks!!
6 months ago Sonali aka the Foodie Physician
Yes, if your skillet is very hot, the sauce does tend to reduce very quickly. Thanks for your comment, so glad you liked it!
about 1 year ago cateler
This was FABULOUS! I used a whole grain Dijon mustard - the texture that the seeds added was an extra bonus. We'll be having this again and again.
6 months ago Sonali aka the Foodie Physician
I like the idea of using whole grain Dijon. So glad you liked the dish!
over 1 year ago Mary Goodwin
I made this dish last night with a small change- I rubbed the skin-on chicken with a little chile powder, salt and brown sugar before searing. The color was gorgeous! The chicken was very moist. I made the recipe for clients, to the point where the chicken is seared and the sauce on top. They finished it in a 400 degree oven and it came out beautifully. Thanks!
over 1 year ago Sonali aka the Foodie Physician
That's a great idea to rub some spices on the chicken first. Thanks for trying the recipe- I'm happy you liked it!
over 1 year ago jadams03
Wonderful- obviously an adaptable recipe, becuase I was using my oven for roasted veggies (at 500 degrees, so couldn't "share")- so cooked this throughout on the stovetop- browned the chicken as directed, but then dropped the heat and covered the skillet to finish the chicken. Came out wonderful, and the sauce was a favorite. I'll have to come back to try the "real"recipe. Sonali- thanks for posting this!
over 1 year ago Sonali aka the Foodie Physician
Glad to hear it- thank you for trying the recipe!
over 1 year ago Violetta
Great Sunday night dinner - I had most of the ingredients in the fridge already. Used ham and chorizo in place of the pancetta and boneless, skinless chicken breasts like a number of other cooks. These substitions generated less fat in the pan, requiring a little extra olive oil My son & I both loved the dish.
over 1 year ago Sonali aka the Foodie Physician
Thanks for your comment, Alison- I think the next time I make this dish I'll try it without the skin to save on some calories!
over 1 year ago AlisonVA
Delicious and easy -- perfect for a weeknight meal. I made it with boneless chicken breast without the skin and it was still wonderfully favorable.
over 1 year ago Sonali aka the Foodie Physician
Thank you for all of the positive comments- I'm really happy that you liked the recipe!
over 1 year ago jmackinnon
This was great! So simple with lots of flavour. This will be added to my "make again" file.
over 1 year ago jmackinnon
This was great! So simple with lots of flavour. This will be added to my "make again" file.
almost 2 years ago JoyceB
I made this last night with boneless skinless chicken breasts and it worked out really well, delicious and easy enough to make. The lack of skin and the leanness of the meat changes the drippings and affected the sauce. It was delicious but didn't have the texture of the photo. Next time I make it, I won't remove all the drippings and see if I can get the sauce a little closer to yours.
about 2 years ago ronniebaldwin
i just made this for two med school classmates. SUCCESS! thank you.
over 2 years ago Nellie
Made this for dinner tonight, delicious! It pleased both my husband and the kids.