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Airline Chicken Recipe Pan Seared

Airline Chicken Recipe

A gourmet yet simple recipe for perfectly seared Airline Chicken with crispy skin and a juicy interior, finished with an aromatic garlic-thyme butter baste and a rich pan sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 2 airline chicken breasts frenched breast, skin-on (approx. 225g each)
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves of garlic lightly smashed
  • 4-5 sprigs of fresh thyme
  • 1 tsp coarse sea salt
  • 1/2 tsp freshly ground black pepper
  • 120 ml low-sodium chicken stock

Method
 

  1. Prepare the Chicken: Take the chicken out of the fridge about 20-30 minutes before you plan to cook. Use paper towels to pat the skin until it is completely dry. This is critical for a good sear. Season all over generously with the sea salt and black pepper.
  2. Heat the Pan: Place a large, oven-safe frying pan or skillet over medium-high heat. Add the olive oil. You'll know the pan is ready when the oil begins to shimmer lightly.
  3. Sear the Chicken: Carefully place the chicken breasts in the hot pan, skin-side down. You should hear a satisfying sizzle. Let them sear, undisturbed, for 6-8 minutes. The goal is a deep, golden-brown crust. Resist the urge to move them around too much.
  4. Flip and Add Aromatics: Using tongs, flip the chicken over. Reduce the heat to medium. Add the butter, smashed garlic cloves, and thyme sprigs to the pan.
  5. Baste Generously: As the butter melts, tilt the pan towards you and use a spoon to continuously baste the top of the chicken with the foaming, aromatic butter for about 1-2 minutes. What works best for me is to really get the herbs and garlic infused into the butter before spooning it over.
  6. Finish in the Oven: Transfer the entire pan to a preheated oven at 200°C (180°C fan). Let it roast for 10-15 minutes, or until the chicken is cooked through.
  7. Check for Doneness: The chicken is cooked when the juices run clear, and a meat thermometer inserted into the thickest part reads 75°C. For a detailed guide on checking temperatures, the Food Standards Agency provides excellent resources.
  8. Rest the Chicken: Remove the chicken from the pan and place it on a wire rack or cutting board to rest for at least 5-10 minutes. This is a crucial step that allows the juices to redistribute, ensuring the meat is moist.
  9. Make the Pan Sauce: Return the pan to the stovetop over medium heat. Pour in the chicken stock to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the sauce simmer and reduce by about half, which should take 3-4 minutes.
  10. Serve: Slice the chicken breast or serve it whole. Drizzle the warm pan sauce over the top and serve immediately.

Notes

For best results, let the chicken rest for the full 5-10 minutes before slicing to ensure the meat is moist and tender. Serve with roasted vegetables or creamy mashed potatoes.