Pan-Roasted Chicken Breasts With Dijon Sauce & Crispy Pancetta

Test Kitchen-Approved

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
Prep time: 25 min
Cook time: 45 min


  • 1 tablespoon olive oil
  • 4 ounces pancetta, small diced
  • 4 boneless chicken breasts, skin on
  • 1 pinch kosher salt, plus more as needed
  • 1 pinch freshly ground black pepper, plus more as needed
  • 1/4 cup minced shallots
  • 1 tablespoon dijon mustard
  • 1 1/2 tablespoons cider vinegar
  • 1/2 cup chicken stock
  • 1 tablespoon packed light brown sugar
In This Recipe


  1. Preheat oven to 400° F.
  2. 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.
  3. 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 to 3 minutes until skin is golden brown, then transfer the skillet to the oven. Cook in oven 15 to 20 minutes, or until the internal temperature reaches 165° F. Turn the chicken breasts halfway through cooking. Remove skillet from oven and place chicken breasts on a plate. Cover with foil to keep warm.
  4. 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 to 4 minutes until sauce thickens. Taste and season with salt and black pepper to taste.
  5. To serve, plate the chicken breasts and pour the pan sauce on top. Sprinkle the crispy pancetta over the top. Serve warm.

More Great Recipes:
American|Chicken|Mustard|Shallot|Vinegar|Chicken Breast|Make Ahead|Cast Iron|Entree

Reviews (41) Questions (0)

41 Reviews

Mimi H. February 9, 2017
I only made the sauce part since I had already coated the split breasts with flour, egg wash and cornmeal and popped in the oven. The sauce was really delicious and I will try the whole recipe next time!
Agnes August 23, 2015
This was amazing! Definitely a quick goto recipe!
Karen K. February 14, 2014
This is awesome! I made this for dinner last night and I used boneless, skinless breasts along with 3 small boneless, skinless thighs as I like the flavor the dark meat brings along to any chicken dish. Served it along with Royal Blend w/flaxseed Texmati rice, and steamed lightly butter kale. The pancetta sprinkled on top of all. It was delicious and I just finished the left-overs for lunch!
Ashley M. December 17, 2013
Made it last night - absolutely delicious. I now have a fool-proof way to make chicken breast. (Used boneless, skinless with rib meat and it was STILL perfect.)
Author Comment
Sonali A. December 17, 2013
Great! Glad you liked it!
Dave M. November 3, 2013
Made this for dinner tonight. Pulled at 165. It was delicious, and I'll definitely make it again.
Author Comment
Sonali A. December 17, 2013
Great! Glad you liked it!
Cole H. January 21, 2013
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.
Cole H. January 21, 2013
Actually, to be totally safe, I'd pull it at 160. 155 might be a tad early.
anne F. October 24, 2012
This was easy and delicious. I didn't have dijon so used another mustard and it was still great.
Author Comment
Sonali A. November 6, 2012
Thanks Anne, so glad you liked it!
thedaley June 25, 2012
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!
Author Comment
Sonali A. November 6, 2012
Thanks so much for trying the recipe, so happy you liked it! And I'm glad you got over your fear of cooking meat :)
Lilismom June 3, 2012
It was for dinner to ight and it was divine!
Author Comment
Sonali A. November 6, 2012
Great, so happy you liked it!
insecureepicure March 15, 2012
Did this with pork chops. Good with some sautéed apples. Really love the recipe
Author Comment
Sonali A. November 6, 2012
Great idea- I think these flavors would work really well with pork! And I like the addition of some sweetness from the apples.
insecureepicure March 15, 2012
Did this with pork chops. Good with some sautéed apples. Really love the recipe
Brenzo March 10, 2012
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!!
Author Comment
Sonali A. November 6, 2012
Yes, if your skillet is very hot, the sauce does tend to reduce very quickly. Thanks for your comment, so glad you liked it!
cateler March 1, 2012
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.
Author Comment
Sonali A. November 6, 2012
I like the idea of using whole grain Dijon. So glad you liked the dish!
Mary G. January 31, 2012
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!
Author Comment
Sonali A. February 2, 2012
That's a great idea to rub some spices on the chicken first. Thanks for trying the recipe- I'm happy you liked it!
jadams03 December 11, 2011
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!
Author Comment
Sonali A. December 5, 2011
Glad to hear it- thank you for trying the recipe!
Violetta December 4, 2011
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.
Author Comment
Sonali A. November 28, 2011
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!
AlisonVA November 28, 2011
Delicious and easy -- perfect for a weeknight meal. I made it with boneless chicken breast without the skin and it was still wonderfully favorable.
Author Comment
Sonali A. November 23, 2011
Thank you for all of the positive comments- I'm really happy that you liked the recipe!