Blanc de poulet cuit au four

Ingrédients

• 2 chicken breasts (boneless, bone-on, skin-on or skinless)
• 50 g butter (optional)
• 5 sprigs of thyme (optional)
• salt and pepper (to taste)
• lemon (optional)

Préparation

1. 1

   Make sure the chicken breast is patted dry.

2. 2

   Heat a skillet or pan on high heat with a bit of oil until smoking hot. Turn your oven to 200°C or 400°F.

3. 3

   Lightly salt the chicken on the side you will fry first.

4. 4

   I used skin-on chicken. So, down goes the salted skin side into the hot pan.

5. 5

   Give the pan a little shake to make sure the skin colours evenly without any bleak spots. Fry for about 2 minutes or until you have nice caramelisation on it.

6. 6

   Flip and repeat on the other side. If you are cooking skin-on then flip back onto the skin and place skillet-and-all into the oven for 10 - 15 minutes. Now, this time might vary as your oven is different to mine, your chicken could be bigger than mine and you might have started cooking your chicken breast from a different temperature than mine. Use a temperature probe to accurately determine doneness.

7. 7

   Check the internal temperature of the chicken after about 8 minutes by inserting the probe into the thickest part. Once the internal temperature reaches 63°C(145°F), remove it from the oven and let it rest for 5 minutes. While the it's resting it will continue to cook and settle at an internal temperature of around 67°C(153°F). If it goes above, it will dry out.