Pan-Roasted Chicken Breasts With Dijon Sauce & Cris

Name: Pan-Roasted Chicken Breasts With Dijon Sauce & Crispy Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 4 ounces pancetta, small diced; 4 boneless chicken breasts, skin on; 1 pinch kosher salt, plus more as needed; 1 pinch freshly ground black pepper, plus more as needed; 1/4 cup minced shallots; 1 tablespoon dijon mustard; 1 1/2 tablespoons cider vinegar; 1/2 cup chicken stock; 1 tablespoon packed light brown sugar

Servings: persons

1
Preheat oven to 400u00b0 F.
2
Heat the olive oil in a large oven-safe skillet or cast iron skillet over medium high heat. Add the pancetta and cook until browned and crispy. Remove from skillet and drain on paper towels.
3
Season the chicken with salt and pepper on both sides. Add the chicken breasts skin side down to the drippings in the hot skillet. Cook 2 to 3 minutes until skin is golden brown, then transfer the skillet to the oven. Cook in oven 15 to 20 minutes, or until the internal temperature reaches 165u00b0 F. Turn the chicken breasts halfway through cooking. Remove skillet from oven and place chicken breasts on a plate. Cover with foil to keep warm.
4
Pour off all but 1 tablespoon of drippings from the skillet. Heat the skillet on the stove over medium heat. Add the shallots and cook 1-2 minutes until translucent. Stir in the Dijon mustard and cider vinegar and cook until vinegar is reduced. Raise the heat and whisk in the chicken stock and brown sugar. Cook 3 to 4 minutes until sauce thickens. Taste and season with salt and black pepper to taste.
5
To serve, plate the chicken breasts and pour the pan sauce on top. Sprinkle the crispy pancetta over the top. Serve warm.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 4 ounces pancetta, small diced, 4 boneless chicken breasts, skin on, 1 pinch kosher salt, plus more as needed, and more.

Yes, Pan-Roasted Chicken Breasts With Dijon Sauce & Crispy Pancetta falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pan-Roasted Chicken Breasts With Dijon Sauce & Crispy Pancetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions