Breast of Chicken with Pecan Chutney

This is a make-ahead chicken breast that’s meant to be served cold, which makes it ideal for summer entertaining, buffets, or packed lunches where you want something more refined than a sandwich.

The cooking method is a two-stage approach. First, the seasoned breasts bake skin-side up in melted butter until cooked through. Then the chicken comes out, white wine deglazes the pan (scraping up all those caramelized browned bits), and the breasts go back in under the broiler for a quick 3 to 5 minutes to brown the skin. That final broil gives the skin color and crispness that holds up even after chilling.

Deglazing with wine is the step most people skip, and it’s the difference between good and great. Those pan drippings mixed with white wine create a concentrated, buttery sauce that soaks into the chicken as it cools in the fridge.

Pecan chutney alongside the cold chicken adds sweet, nutty crunch that contrasts with the savory, herbed meat.

Chef Tips

• Don’t skip the broiler step. The browned skin protects the chicken from drying out in the fridge and adds flavor you can’t get from baking alone.
• Let the chicken cool to room temperature before refrigerating. Putting hot chicken directly in the fridge creates condensation that makes the skin soggy.
• Chill for at least 2 hours before serving. The flavors develop and the meat firms up for cleaner slicing.
• Bring to cool room temperature for 15 minutes before serving for the best flavor.

Variations

• Serve warm instead of cold with the pan sauce spooned over the top.
• Swap pecan chutney for cranberry relish or mango chutney for a different fruit-nut pairing.
• Use bone-in thighs for juicier results if you don’t mind the less formal presentation.