Pan-Roasted Airline Chicken Breast with Pan Sauce
Pan-Roasted Airline Chicken Breast with Pan Sauce features the elegant, skin-on breast with the wing joint attached for added juiciness and visual flair. Aromatic herbs, a hint of cayenne, and buttery drippings meld into a quick, savory pan sauce that coats each bite. It’s a refined yet comforting dish perfect for a special weeknight dinner or an intimate weekend meal.
- Prep30 mins
- Cook20 mins
- Serves2
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Pan-Roasted Airline Chicken Breast with Pan Sauce, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactGood
- 78 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 0 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 92 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 2
- Heart Health
- 76
- Metabolic
- 13
- Digestive
- 20
- Inflammatory
- 54
- Performance
- 51
- General Wellness
- 1
Cut off half of each chicken wing by slicing through the joint where the wing meets the drumette. Cut through the skin between the thighs and breasts. Make a shallow cut along the breastbone and two deep cuts on either side to separate the breasts.
- 2
Use the tip of the knife to slice each breast off the carcass, keeping the blade against the bone. Cut through the cartilage to remove the breast with the wing attached. Set aside the remaining chicken and the carcass for another use.
- 3
Remove the tenders from the breasts and trim as needed. Season the tenders with a drizzle of olive oil, kosher salt, black pepper, herbes de Provence, and cayenne pepper.
- 4
Gently slide your finger under the skin of each breast next to the wing bone to loosen it from the meat. Tuck 1 tender under the skin, center it, and smooth the skin over. Sprinkle kosher salt over the breasts.
- 5
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken breasts, skin-side down. Cook until the bottom is browned, 6 to 7 minutes. Flip, reduce heat to medium, and cook until the inside is no longer pink and the juices run clear, 7 to 10 minutes more. An instant-read thermometer inserted in the center should read at least 165 degrees F (74 degrees C).
- 6
Add 1 tablespoon butter, thyme, and rosemary to the skillet. Baste the chicken with the butter-herb mixture. Remove the chicken from the skillet.
- 7
Pour the stock into the skillet and increase the heat to high. Boil until reduced to the desired thickness, about 2 minutes. Turn off the heat and whisk the remaining 2 tablespoons butter into the sauce.
- 8
Slice each chicken breast into thirds and spoon the sauce on top.
- Calories 1179.07 kcal High 59%
- Protein 190.13 g Good Source 380%
- Carbohydrate 1.01 g 0%
- Total Fat 46.39 g High 59%
- Saturated Fat 13.06 g High 65%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 682.95 mg High 228%
- Sodium 1807.13 mg High 79%
- Dietary Fiber 0.51 g Low Source 2%
- Total Sugars 0.0 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 15.08 mg Low Source 1%
- Iron 0.51 mg Low Source 3%
- Potassium 34.98 mg Low Source 1%
- Vitamin A 6.84 mcg Low Source 1%
- Vitamin C 3.42 mg Low Source 4%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
About This Recipe
Pan Roasted Airline Chicken Breast with Pan Sauce is made with 9 ingredients and serves 2. It takes about 50 mins and is rated medium. Key ingredients include Butter, Cayenne Pepper, Chicken Stock, and Fresh Rosemary. Each serving provides about 1179.07 kcal, and is a good source of protein.
Recipe Questions
- What is Pan-Roasted Airline Chicken Breast with Pan Sauce made of?
- The main ingredients are Butter, Cayenne Pepper, Chicken Stock, Fresh Rosemary, Fresh Thyme. The full list of 9 is above.
- How long does it take to make Pan-Roasted Airline Chicken Breast with Pan Sauce?
- About 50 mins in total: 30 mins to prepare and 20 mins to cook.
- How many calories are in one serving?
- One serving provides about 1179.07 kcal. The full nutrition breakdown is above.
- Is Pan-Roasted Airline Chicken Breast with Pan Sauce easy to make?
- This recipe is rated medium, with 9 ingredients and 8 steps.
- Is Pan-Roasted Airline Chicken Breast with Pan Sauce healthy?
- Pan-Roasted Airline Chicken Breast with Pan Sauce has an easyChef Pro health score of 56/100. Per serving, it provides 1179.07 calories and 190.13 g of protein, or 380% of the Daily Value. Worth noting per serving: sodium at 1807.13 mg (79% of the Daily Value) and saturated fat at 13.06 g (65% of the Daily Value). It contains Milk, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
How easyChef Pro scores recipes and products
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The calculation evaluates nutrients, calorie density, processing level, and how well the food supports your selected health goal. Protein, fiber, vitamins, minerals and other beneficial nutrients can strengthen the score. High amounts of sodium, saturated fat, added sugar and other nutrients may lower it.
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