Pan-Seared Airline Chicken with Lemon-Herb Pan Sauce

Craving tender airline chicken? This recipe with a zesty lemon-herb pan sauce is surprisingly simple & ready in under an hour. Get my tips for crispy skin!

Alright, let's dive into the wonderful world of Airline Chicken . Ever wonder what to make when you want something slightly fancier than your usual weeknight dinner? This might be it! Are you searching for Split Breast Chicken Recipes? Maybe Chicken Breast Dishes?

Take your Chicken to New Heights!

This recipe isn’t exactly where chickens fly, but rather a clever presentation. airline chicken breast refers to a boneless, skin-on chicken breast with the drumette (that little wing bit) still attached.

It's like the chicken is waving hello! it gives you an elegant and moist meal.

So where does this cut come from anyway? it's basically a dressed-up chicken supreme cut. it's not some old-world dish, but it certainly gives you that "fancy restaurant" vibe without the fancy restaurant price.

This recipe is definitely a medium difficulty. prep takes around 20 minutes, and cooking takes about 25. in under an hour you'll be ready for chow time.

This recipe yields about two servings.

Why You’ll Love This Airline Chicken

Honestly, one of the best things about this baked chicken breast recipe, besides the amazing flavor, is that it's relatively healthy! chicken is a great source of lean protein, vital for keeping you fuelled and in shape.

It's also perfect for a date night in, or when you want to impress your friends without slaving away in the kitchen all day.

What makes this airline chicken recipe truly special is the combination of crispy skin, juicy meat, and that bright, flavorful lemon-herb pan sauce.

Let's move on to the ingredients!

Alright, buckle up buttercups, 'cause we're about to talk about the building blocks for some seriously amazing airline chicken ! it's all about quality, folks, and knowing your ingredients is half the battle.

Honestly, even if you’re just aiming for basic baked chicken breast , these tips apply.

Ingredients & Equipment: Let's Get Started

So, you want to make restaurant-quality airline chicken breast at home? Ditch the dry, boring bird. Let's get you sorted.

Main Ingredients

• 2 Airline Chicken Breasts (about 8 oz/225g each), skin on. This is the star!
• 1 tablespoon olive oil ( 15 ml )
• 1/2 teaspoon kosher salt ( 3g )
• 1/4 teaspoon black pepper ( 1g ), freshly ground
• 1 tablespoon unsalted butter ( 14g )
• 1 clove garlic, minced ( 3g )
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1/4 cup dry white wine ( 60 ml )
• 1/4 cup chicken broth ( 60 ml )
• 1 tablespoon lemon juice ( 15 ml )
• 1 tablespoon unsalted butter ( 14g ), cold, cut into cubes
• 1 tablespoon fresh parsley, chopped ( 5g )
• 1 tablespoon fresh chives, chopped ( 5g )

The chicken quality is key: look for chicken breasts that are plump and pink, with a smooth, not slimy, skin.

A little marbling in the meat is a good sign. if you can only find split chicken breast , no worries, you can still use that.

Seasoning Notes

Let's chat flavour. garlic, thyme, and rosemary are essential . trust me. it really elevates the chicken supreme experience. want to add a little heat to your chicken breast dishes ? a pinch of red pepper flakes in the sauce can turn your chicken into harissa chicken .

Don't have fresh herbs? Dried will work in a pinch. Just use about 1 teaspoon of dried Italian herbs, but fresh is always best, you know? For Creamy Lemon Chicken , lemon zest is an absolute must!

Equipment Needed

• 12-inch (30 cm) skillet (stainless steel or cast iron is best)
• Meat thermometer (absolutely essential!)
• Cutting board
• Chef's knife
• Small bowl

Don't have a fancy skillet? Honestly, any pan with a good heavy bottom will do. Just keep a close eye on the heat.

This recipe isn't just another split breast chicken recipes ; it's a flavour journey.

Alright, let's dive into how to make some seriously delicious airline chicken . this isn’t your average chicken breast, mate! it's a bit fancier, a bit more… special .

Honestly, when cooked properly, it's a total game changer.

Prep Like a Pro: Mise en Place is Your Mate!

Getting your ducks in a row before you even think about turning on the hob is essential. this is called 'mise en place' which is just a posh french way of saying "get your stuff ready!".

Honestly it makes a huge difference. chop your herbs, measure your wine, and pat those airline chicken breasts dry. and, quick reminder, don’t forget to wash your hands! seriously, it is the most important thing.

Let's Get Cooking: Searing to Perfection

1. Dry 'Em and Season : Pat your airline chicken dry with paper towels. Generously sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper . A little bit of seasoning can go a long way, you know?
2. Sear Baby Sear: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Place the chicken skin-side down. Sear for 6- 8 minutes , or until the skin is golden brown and crispy. No peeking!
3. Flip and Flavour: Flip the chicken. Add 1 tablespoon butter , 1 minced garlic clove , 2 thyme sprigs , and 1 rosemary sprig to the pan. Cook for another 6- 8 minutes , until the internal temperature hits 165° F ( 74° C) . Baste that bird with the melted butter!
4. Rest Up : Remove the chicken and let it rest for 5 minutes . This is crucial! The juices redistribute, trust me.
5. Sauce It Up : Remove excess fat, leaving about 1 tablespoon. Deglaze with 1/4 cup dry white wine , scraping up those yummy browned bits. Simmer 'til reduced by half.
6. Butter Magic : Add 1/4 cup chicken broth and simmer until slightly thickened. Remove from heat and whisk in 1 tablespoon cold butter and 1 tablespoon lemon juice . Glossy, glorious sauce!
7. Herb Power : Stir in 1 tablespoon parsley and 1 tablespoon chives . Season with salt and pepper to taste.
8. Serve and Devour: Slice the chicken (optional) and spoon the pan sauce over the top. Serve immediately with your favourite sides.

Top Tips for Restaurant-Quality Chicken Supreme

• Dry is Key : Seriously, dry skin equals crispy skin. End of.
• Don’t Crowd : Give your chicken space in the pan. Overcrowding steams, not sears.
• Thermometer is Your Friend : 165° F ( 74° C) is the magic number. Don't guess, just use a thermometer.
• Butter Trick : Cold butter emufies the sauce beautifully.
• Resting : Let it rest. Seriously, resist the urge to cut in straight away.

So there you have it! delicious pan-seared airline chicken breast with lemon-herb pan sauce. perfect for a midweek treat or a fancy weekend meal.

Give it a whirl, and let me know what you think! you could even try it with a cheesy chicken broccoli side! the possibilities are endless.

Also, try to discover some split breast chicken recipes on the internet. i'm sure there are some great alternatives there.

Alright, let's chat about some extra bits and bobs for this airline chicken recipe. honestly, these notes are what can take your dish from "meh" to "omg, that's amazing!" you know? it’s like adding the perfect accessory to an outfit.

Recipe Notes That'll Make You a Kitchen Rockstar

Here are some serving suggestions, storage tips, and variations on the recipe we have above.

Plating Like a Pro

Seriously, presentation matters. think about how you’re going to serve this. i personally love slicing the airline chicken breast and fanning it out on the plate.

Drizzle that gorgeous lemon-herb pan sauce over the top. oh my gosh, it looks so fancy.

For sides, some roasted asparagus with parmesan would be fantastic. maybe creamy mashed potatoes or polenta? a simple green salad always works too, something fresh and bright to balance the richness.

And don’t forget a glass of crisp white wine! sauvignon blanc is my go to.

Storage Secrets Revealed

So, you've got leftovers? No worries! Let the chicken cool completely. Then, pop it into an airtight container.

It'll keep in the fridge for about 3-4 days. freezing is an option, but honestly, i think it's best fresh.

The texture can change a bit after freezing. to reheat, i recommend gently warming it in a skillet with a little bit of olive oil or chicken broth.

You can also pop it in the oven at 350° f ( 175° c) until heated through.

Remix Your Recipe: Fun Variations

Want to shake things up? I got you. Feeling spicy? Add a pinch of red pepper flakes to the pan sauce. Boom! Harissa Chicken vibes without actually using harissa.

Or, if you're dairy-free, swap the butter in the pan sauce for olive oil. it won't be quite as rich, but still delicious.

You can also easily make this chicken breast dishes gluten free. just be sure to use gluten-free chicken broth. also, if you don't want to make a sauce with white wine, you can substitute it for chicken broth.

During the fall, roast your favorite seasonal vegetables like butternut squash, sweet potato, or Brussels sprouts and add to the plated dish. The best Split Chicken Breast ever!

Nutrition Nuggets

Okay, let's keep it real. this isn't health food, but it's not terrible either. you're looking at roughly 450 calories per serving, with about 45g of protein and 25g of fat.

The chicken supreme cut keeps it on the healthier side. chicken is a great source of protein, which is essential for, well, everything.

Plus, that lemon and herbs are packed with vitamins.

Honestly, cooking Baked Chicken Breast or this Airline Chicken cut at home is always healthier than takeout. You know exactly what's going in it.

There you have it! some extra tips to make this airline chicken recipe your own. don't be afraid to experiment, have fun, and enjoy! get creative and you may end up with some creamy lemon chicken or cheesy chicken broccoli .

You got this!

Frequently Asked Questions

What exactly is airline chicken, and why is it called that?

That's a fair question! Airline chicken is a boneless, skin-on chicken breast with the first wing joint (the drumette) still attached. The name likely came from its presentation; it's a slightly fancier cut often served at events, reminiscent of (though hopefully tastier than!) meals you might get on a flight. It's all about that presentation, innit?

How do I get the skin on my airline chicken super crispy?

Crispy skin is the holy grail! The key is moisture control. Pat the airline chicken breasts completely dry with paper towels before seasoning and searing. Start skin-side down in a hot pan with oil, and don't move it until it releases easily and is golden brown. Trust the process – good things come to those who wait (and sear properly!).

Can I use regular chicken breasts instead of "airline chicken" for this recipe?

Absolutely, guv'nor! If you can't find airline chicken, a regular boneless, skin-on chicken breast will work just fine. You might need to adjust the cooking time slightly, so use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). The pan sauce will elevate any chicken cut you've got!

My pan sauce ended up separating and looking oily. What went wrong?

Uh oh, sounds like the sauce got a bit temperamental. This likely happened because the sauce got too hot after adding the butter. The trick is to remove the pan from the heat completely before whisking in the cold butter. Add the butter a little at a time, whisking constantly until it's all emufied into a lovely, glossy sauce. It's a bit like making a hollandaise, but easier!

How long does cooked airline chicken last in the fridge? Can I freeze it?

Cooked airline chicken will keep in the fridge for up to 3-4 days in an airtight container. For freezing, wrap the chicken tightly in plastic wrap, then place it in a freezer bag. It can be frozen for up to 2-3 months. Be aware that freezing can slightly affect the texture of the chicken. It's smashing the next day in a sandwich though!

What are some good side dishes to serve with this Pan-Seared Airline Chicken with Lemon-Herb Pan Sauce?

This dish is pretty versatile! Roasted asparagus with parmesan would be smashing. Creamy mashed potatoes or polenta are always a winner for soaking up that delicious sauce. A simple green salad with a zesty lemon vinaigrette would also be a nice counterpoint to the richness of the chicken and sauce. Chips are also acceptable.

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