Roast Chicken with Pan Sauce


SourceThis recipe was taught in a Cooking Theories class with Paul Link.
Prep time
Cooking time20 minutes
Total time20 minutes


Simple and delicious. Choose a cut of chicken with the skin on for crispiness and extra flavor.


chicken breast (boneless, with skin on)
2 ounces
canola oil (or vegetable oil)
shallot (minced)
1 clove
garlic (minced)
1 ounce
white wine
1/2 cup
stock, chicken
3 tablespoons
butter, unsalted
black pepper


Preheat oven to 425°. Heat a heavy bottomed sauté pan over medium heat for 3 – 4 minutes. Add oil to the pan and swirl to coat the bottom. Add chicken, skin side down to the pan and cook 3 – 4 minutes, move to the oven.  Cook until internal temp reaches 160°

Remove chicken to a plate lined with paper towel to rest while you make the sauce. Pour off any grease from the sauté pan and return to the stove over medium heat. Add shallots and garlic and cook until just fragrant, about 30 seconds. Deglaze the pan with white wine and scrape the bottom to dissolve any fond that is stuck to the pan. Add chicken stock and reduce by about 50 – 75%. Whisk in butter to thicken the sauce and pour directly over chicken.


Want to try creating a pan sauce with steak?  Check out this Co+op Kitchen video: