French Country Chicken with Herbs and Honey
Savory herbs and sweet, sticky honey turn simple chicken breasts into a deliciously different dinner option.
Why This Recipe Works
We used bone-in, skin-on split chicken breasts for the best flavor and moistest texture in our recipe for French Country Chicken with Herbs and Honey. Cooking the chicken breasts skin-side down in a hot skillet ensured the skin was nice and crisp. When building the sauce, it was essential to scrape up any browned bits left by the chicken. They may not look like much, but the bits add valuable flavor.
Tasters preferred frozen artichokes in our recipe for French Country Chicken with Herbs and Honey, as the texture of canned artichokes was often mushy.
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