Pan-Roasted Chicken Breasts with Garlic-Sherry Sauce

Step 1

Dissolve salt in 2 quarts cold tap water in large container or bowl; submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and pat dry with paper towels. Season chicken with pepper.

Step 2

Adjust oven rack to lowest position and heat oven to 450 degrees.

Step 3

Heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until beginning to smoke; swirl skillet to coat with oil. Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer. Turn chicken skin-side down and place skillet in oven. Roast until juices run clear when chicken is cut with paring knife, or thickest part of breast registers 160 degrees on instant-read thermometer, 15 to 18 minutes. Transfer chicken to platter, and let rest while making sauce. (If not making sauce, let chicken rest 5 minutes before serving.)

Step 4

Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add garlic, then set skillet over medium-high heat and cook, stirring frequently, until garlic is light brown, about 1 1/2 minutes. Add chicken broth, sherry, and thyme; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and add lemon juice. Spoon sauce around chicken breasts and serve immediately.