Skin-On Chicken Breast

Skin-On Chicken Breast is similar to and simpler than doing the duck breasts from my last post. Have your butcher remove the bone from the breast leaving the skin in place or you can do that yourself.

Put them on a cutting board and cover with Saran. Pound them to an even thickness – about ¾ inch.

Blot them dry and season with salt and pepper and refrigerate uncovered for at least 1 hour. Bring them to room temperature before cooking.

Add a little oil to a cold pan. Put the breasts in skin side down and turn the heat on to medium. Weigh down the breasts so the skin makes full contact and browns evenly – it should take about 6 – 8 minutes.

Turn and brown the other side.

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