I roasted skinless stuffed chicken breasts in a stainless steel pan at 400° and they didn't brown. The pan was lightly oiled and the chicken was topped with thin slice of pancetta. But the chicken never browned. Does anyone have any thoughts?
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Two things come to mind. What kind of oil did you use? If it’s one that has a high smoke point, then it might not have gotten cooked enough if it was on the chicken. The same goes for the fats released by the pancetta.
Secondly, I would add some butter to the top of your roast chicken, much like you do when roasting a turkey. Just like when you roast turkey, it’s the butter that induces browning. There might not have been enough fats in the pancetta alone.
Also, much like browning a turkey, try tenting your bird with foil to see if that helps.