Skillet-Roasted Chicken Breasts with Rustic Orange-Thyme Sauce

Ingredients

chicken breastsbone-in split, ribs removed, trimmed

Pescatarianextra-firm tofu pressed and cubedpress first, sear longer for color

4 breasts1.5 lb

kosher salt

1 1/2 tsp

vegetable oil spray

as needed

unsalted butter

4 tbsp

garlic clovessmashed and peeled

4 cloves

orange zest

6 (3-inch) strips

orange juice

1/4 cup

fresh thyme

10 sprigs

whole-grain mustard

1 1/2 tbsp

black pepper

to taste

Method

1. 01Adjust oven rack to upper-middle position and heat oven to 325°F.
2. 02Separate skin from chicken breasts by peeling back skin, leaving it attached at top and bottom. Sprinkle 3/8 tsp salt per breast under skin. Lay skin back in place.
3. 03Using metal skewer or paring knife tip, poke 6 to 8 holes in fat deposits in skin of each breast. Spray skin with oil spray.
4. 04Place chicken skin side down in 12-inch skillet over medium-high heat. Cook until skin is well browned, 7 to 9 minutes.8 min
5. 05Flip chicken, transfer skillet to oven, and roast until chicken registers 160°F, about 30 minutes.30 min
6. 06Transfer chicken to plate skin side up. Place skillet over medium heat and cook, stirring occasionally, until juices form dark fond, about 1 minute.
7. 07Add butter and garlic cloves, stirring constantly until butter is fully melted, about 1 minute.
8. 08Add 2 strips orange zest and 5 sprigs thyme, stirring constantly until fragrant, about 20 seconds.
9. 09Stir in orange juice and mustard. Off heat, add remaining 4 strips orange zest and 5 sprigs thyme. Season with salt and pepper to taste.
10. 10Carve meat from bones and slice breasts on bias against grain into 3/4-inch-thick slices. Return slices to skillet with accumulated juices and serve.