Pan Roasts Recipe
Make Pan Roasts Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Protein & seasoning
Sear & pan sauce base
Deglaze & finish
Method
Protein & seasoning
- 1
Prep and season
Pat the chicken thighs dry with paper towels. Evenly season both sides with kosher salt, black pepper, and smoked paprika. Let sit at room temperature while you prepare the other ingredients (10–15 minutes).
Sear & pan sauce base
- 2
Heat pan and sear
Preheat a large ovenproof skillet (cast-iron preferred) over medium-high heat. Add olive oil and 1 tablespoon of butter. When the fat is shimmering and the pan is hot, place the chicken thighs skin-side down, pressing lightly so skin makes full contact. Sear without moving for 6–8 minutes, until skin is deep golden brown and releases easily. Flip and sear the other side 3 minutes. Transfer the chicken to a plate, skin-side up; reserve rendered fat in the pan.
- 3
Sweat aromatics and mushrooms
Reduce heat to medium. Add the remaining 1 tablespoon butter to the pan if needed. Add the diced onion and sauté 4–5 minutes until translucent. Add the sliced mushrooms and cook 5–6 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown. Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn the garlic.
Deglaze & finish
- 4
Deglaze
Pour in the white wine (or vermouth) to deglaze the pan, scraping up brown bits from the bottom with a wooden spoon. Allow the wine to reduce by about half, 2–3 minutes over medium heat.
- 5
Build the sauce
Add the chicken stock and Dijon mustard to the pan, stirring to combine. Bring the mixture to a gentle simmer and let reduce 4–6 minutes until slightly thickened.
- 6
Finish the sauce
Reduce heat to low and stir in the heavy cream and thyme. Return the seared chicken thighs to the skillet, nestling them into the sauce skin-side up. Spoon some sauce and mushrooms over the sides, but keep the skin exposed so it remains crisp.
- 7
Bake to finish
Transfer the skillet to a preheated 375°F (190°C) oven and roast until the chicken reaches an internal temperature of 165°F (74°C), about 12–18 minutes depending on thickness. If you prefer, you can finish on the stovetop covered and cook until done, but oven roasting yields the most even result.
- 8
Final season and serve
Remove skillet from oven. Taste the sauce and adjust seasoning with a pinch of salt and pepper if needed. Stir in chopped parsley and lemon zest (if using) to brighten the sauce. Spoon sauce and mushrooms over the chicken and serve hot.