Ingredients:

  • 2 bone-in, skin-on chicken breasts (about 8 oz/225g each)
  • 1 tablespoon olive oil (plus extra for drizzling)
  • 1 teaspoon kosher salt (or sea salt)
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon paprika (smoked or sweet)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • ¼ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • ½ cup chicken broth (low sodium)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon capers, drained (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Salt and pepper to taste

Instructions:

  1. Pat chicken breasts dry with paper towels. In a small bowl, combine salt, pepper, paprika, garlic powder, and onion powder. Rub the spice mixture evenly over both sides of the chicken breasts.
  2. Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts skin-side down in the skillet. Sear for 6-8 minutes, or until the skin is golden brown and crispy. Avoid moving the chicken around to ensure proper browning.
  3. Flip the chicken breasts and sear for another 2-3 minutes. If the skillet is oven-safe, transfer it to a preheated oven at 375°F (190°C) for 10-15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. If the skillet is not oven-safe, transfer the chicken to a baking sheet and bake as above. Use a meat thermometer to verify doneness.
  4. Remove the chicken from the skillet/oven and let it rest on a cutting board for 5-10 minutes, tented loosely with foil. Resting allows the juices to redistribute, resulting in a more tender and flavourful chicken.
  5. While the chicken rests, melt butter in the same skillet over medium heat. Add minced garlic and sauté for 1 minute, or until fragrant. Be careful not to burn the garlic.
  6. Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2-3 minutes, or until the wine has reduced slightly.
  7. Stir in the chicken broth and lemon juice. Bring to a simmer.
  8. Whisk the cornstarch slurry and add it to the skillet, stirring constantly until the sauce thickens slightly. The sauce should coat the back of a spoon.
  9. Remove from heat and stir in the fresh parsley, thyme, rosemary, and capers (if using). Season to taste with salt and pepper.
  10. Spoon the lemon-herb pan sauce over the rested chicken breasts and serve immediately.