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Gordon Ramsay Bone-In Chicken Breast Recipe

A classic Gordon Ramsay preparation featuring pan-seared, skin-on chicken breast with the wing bone attached, finished with butter basting. The dish emphasizes crispy golden-brown skin, juicy meat, and aromatic herbs like thyme and rosemary.
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Prep Time 30 minutes
Cook Time 40 minutes
Course Cooking, Dinner, Recipes
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 4 each 10 oz Bone-In, Skin-On Chicken Breasts
  • 2 Garlic Cloves
  • 1/2 bunch Thyme
  • 1 Lemon, zested
  • 4 oz Olive Oil (for cooking)
  • 16 oz Chicken Stock
  • 2 Tbsp Unsalted Butter
  • Salt and Pepper To Taste (TT)

Andouille Sausage Potato Hash

  • 2 each Yams, peeled and small diced
  • 2 each Yukon Gold Potatoes, peeled and small diced
  • 1 Yellow Onion, small diced
  • 8 oz Andouille Sausage, small diced
  • 2 Rosemary Sprigs, finely chopped
  • 2 oz Olive Oil (for cooking)
  • 4 oz Chicken Stock
  • Salt and Pepper TT

Swiss Chard

  • 1 bunch Chard cleaned, stems removed and roughly chopped
  • 1 Garlic Clove, minced
  • 1 oz Olive Oil
  • TT Salt and Pepper

Instructions
 

Chicken Breast with Pan Gravy

  • Preheat oven to 375°F.
  • In a large sauté pan over medium-high heat, add olive oil.
  • Season chicken breasts with salt and pepper and place them skin side down in the pan. Cook until the skin crisps, about 3-5 minutes.
  • Once the chicken releases easily from the pan, flip it and cook for about 3 minutes on the flesh side.
  • Add 4 oz of chicken stock, thyme, and garlic to the pan. Flip the chicken back to the skin side.
  • Place the pan in the oven and cook the chicken thoroughly for approximately 10 minutes.
  • Remove from oven, take the chicken out of the pan to rest.
  • Place pan over medium heat, add remaining chicken stock and reduce to desired consistency.
  • Finish the sauce by mounting it with butter. Strain through a fine mesh strainer for serving.

Andouille Sausage Potato Hash

  • Mix yams and Yukon gold potatoes separately in salted boiling water until tender. Remove, drain, and dry on a tray lined with a paper towel.
  • In a large sauté pan over medium heat, heat oil. Add onions and cook until translucent.
  • Add sausage and cook until oil begins to release.
  • Add both types of potatoes and rosemary. Cook until thoroughly incorporated.
  • Season with salt and pepper to taste.

Swiss Chard

  • Heat oil in a large sauté pan over medium heat and add garlic. Cook until fragrant but not burned.
  • Add chard, season with salt and pepper, and sauté lightly until wilted.

Video

Notes

Position the chicken skin-side up and press down firmly on the breastbone before cooking to ensure even cooking and better contact with the pan for crispier skin.