Pan-Roasted Chicken Breasts with Lemon and Rosemary Pan Sauce
from https://www.seriouseats.com/

Pan-roasted chicken with pan sauce—like this one flavored with fresh rosemary and lemon—is the ultimate weeknight staple. It's inexpensive and delicious. Throw a great simple mixed green salad on the side, and you've got yourself an all-time favorite meals. Searing airline chicken breasts in a hot skillet and finishing them in the oven with the help of a thermometer ensures juiciness, while adding a few teaspoons of gelatin to store-bought chicken stock guarantees a pan sauce that comes out glossy and smooth every time.

2 whole airline chicken breasts* or boneless skin-on chicken breasts (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
1 cup homemade or store-bought low-sodium chicken stock
1 1/2 teaspoons powdered gelatin
1 small shallot, minced (about 1 tablespoon)
1 tablespoon minced fresh rosemary leaves
1 (1 1/2-inch) piece of peeled zest plus 1 1/2 tablespoons fresh juice from 1 lemon
2 tablespoons unsalted butter
2 teaspoons soy sauce

*An airline chicken breast, also known as a Statler chicken breast or a chicken suprême, is a chicken breast with the first joint of the wing still attached. It boosts your presentation while also delivering juicier meat.

Adjust oven rack to center position and preheat oven to 450°F (230°C). Pat chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe medium stainless steel skillet over high heat until just starting to smoke. Carefully lay chicken breasts into hot skillet skin side down. Cook without moving until skin is deep golden brown and very crisp, about 6 minutes. Carefully flip chicken breasts and transfer skillet to the oven.

While chicken roasts, add stock to a liquid measuring cup and sprinkle gelatin over the top. Set aside.

Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 150°F (66°C), about 7 to 12 minutes. Remove skillet from oven and transfer chicken to a cutting board. Set aside to rest while you make the pan sauce.

Pour off all but 1 tablespoon of fat from the skillet and place over high heat. Add shallots and rosemary and cook, stirring, until softened and fragrant, about 30 seconds. Add stock/gelatin mixture and lemon zest and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon. Continue cooking on high heat until sauce is reduced by about two-thirds, 5 to 8 minutes. Stir in butter, soy sauce, and lemon juice and cook at a hard boil until emulsified, about 30 seconds. Remove from heat and set aside.

Slice chicken breasts into 3 pieces on a sharp bias and transfer to individual serving plates. Taste sauce and season with salt and pepper. Spoon sauce over the chicken and serve immediately.

2 to 3 servings