Paprika-Rubbed Roast Chicken Breast with Pan Sauce

Steps

1. Preheat the oven to 220°C.
2. Mix the paprika, garlic powder, onion powder, salt, and pepper. Rub the blend generously over both sides and under the skin of each breast. Let them sit at room temperature for 20–30 minutes.
3. Heat the grill pan over medium-high with the neutral oil until it shimmers. Lay the breasts skin-side down and don't touch them for 4–5 minutes — wait for the skin to release on its own when it's deeply golden.
4. Flip the breasts and immediately transfer the pan to the oven. Roast 12–15 minutes until internal temp reads 65–68°C. Pull out and rest tented with foil on a plate for 5 minutes — they'll carry over to 70°C.
5. Return the pan to medium heat (mind the hot handle). Add the minced shallot to the drippings and cook 60 seconds.
6. Pour in the white wine, scraping fond off the bottom. Reduce by half, then add the stock. Simmer 3–4 minutes until it coats the back of a spoon.
7. Pull off the heat and whisk in the cold butter cubes one at a time, then the lemon juice. Taste and adjust salt. Done with the grill pan.
8. Slice each breast on the bias and pour the sauce generously over the top.