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Crispy Skin Chicken with White Wine Pan Sauce

30 Min

  • 2 Chicken breasts (skin on)
  • 2 Tablespoons shallot (small dice)
  • 2 tablespoons garlic (minced or sliced)
  • ¼ cup white wine (any variety)
  • ½ cup chicken stock
  • 1 tablespoon thyme (fresh or dried)
  • 2 tablespoons olive oil
  • Salt and pepper


  1. Slice or mince garlic and dice shallots.
  2. Trim chicken breasts leaving skin intact, Remove bone and tender.
  3. Marinate chicken with thyme, one tablespoon olive oil, salt, and pepper.
  4. Preheat oven to 450F
  5. Put an oven safe sauté pan on medium/high heat and add one tablespoon of olive oil to coat the pan
  6. When pan begins to smoke add chicken breasts skin side down, leave the breasts skin side down until the skin is golden in color and crispy in texture
  7. Flip the breasts to the non-skin side and proceed to put the chicken into the oven, leaving in the oven safe sauté pan
  8. Leave breasts in oven for 10-12 minutes depending on the size or until the internal temp reaches 165F
  9. Remove the chicken from the pan and set aside to rest, return the pan to the stovetop on medium high heat
  10. Add the shallots and garlic to the pan
  11. Sweat until you start to achieve color on the garlic and shallots
  12. Add white wine to deglaze pan, scrape and stir the bits from the pan, and reduce the wine by half
  13. Add the chicken stock, bring to a boil and slightly reduce, season by taste with salt and pepper
  14. Pour the finished pan sauce over the chicken breast skin side up