Double Sear Maple Dijon Chicken with Pan Sauce

This is a recipe intended for a stainless steel skillet and an air fryer, though it can be done on a grill as well, using a hot part of the grill and a cool part of the grill. However, you won't get the pan reduction sauce with a grill, that's the advantage of stainless steel cooking. Do not attempt this recipe on non-stick pans, the glaze will likely fuse to the pan and possibly damage it. This is also for people with good ventilation, as searing meat with a glaze can produce a good amount of smoke. This recipe uses a forward sear and a finishing sear to caramelize the crust of the chicken. The chicken cooks on low heat to ensure it remains juicy. This cooking technique is the solution to dry chicken breast, it's hard to believe it's so low in fat. This recipe has about 320 calories, 54g of protein, 8g of fat, and 8g of carbs. Use a thermometer to check the doneness of the chicken to ensure the perfect temperature. It's a myth that taking the temperature of meat with a thermometer makes it less juicy, there are plenty of YouTube videos debunking this.

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Ingredients:

Chicken:

• 1 large boneless, skinless chicken breast (~8 oz / 225g)(I use Aldi Free-Range Organic Chicken Breast)
• ¼ tsp salt
• ⅛ tsp black pepper
• 1 tsp tallow or avocado oil

  Maple Mustard Glaze:

• 1 tsp Dijon mustard
• 1 tsp pure maple syrup
• ½ tsp apple cider vinegar
• ½ tsp smoked paprika

  Pan Sauce:

• ½ cup(60g) chicken or vegetable broth
• 1 tsp Dijon mustard
• ½ tsp maple syrup
• Salt and pepper, to taste

Instructions

• Forward Sear: Preheat a stainless steel skillet over medium-high heat. When drops of water dropped on the stainless steel skillet bounce around(Leidenfrost Effect), the skillet is up to temperature. Flatten the chicken breast to even thickness with a meat tenderizer. Season the chicken breast with salt and black pepper. Add 1 tsp tallow, letting it melt, then sear the chicken for 1-2 minutes per side until lightly browned. Remove the chicken from the skillet.

• Air Fryer: Preheat air fryer to 275°F (120°C). Place the seared chicken in the air fryer and cook for 18-25 minutes, or until the internal temp reaches 145°F(63°C).

• Finishing Sear: Reheat the stainless steel skillet over medium-high heat. Rub the glaze on the chicken. Place the glazed chicken back into the skillet, searing until each side becomes caramelized and crispy. Drop the heat to medium-low. Cover with a lid. Allow to cook until the internal temperature reaches 160°F(71°C) in the coolest part of the chicken. Check the temperature in multiple places. Remove chicken and let it rest for a couple of minutes.

• Pan Sauce Reduction: Raise the skillet to medium high heat, deglaze with ½ cup broth, scraping up the browned bits. Stir in 1 tsp Dijon mustard and ½ tsp maple syrup, letting it reduce until thickened to a glaze. Run through a strainer if necessary and pour over the chicken.