Looking for the best airline chicken recipe? This easy pan-seared dish delivers juicy, tender meat with a golden, crispy crust. The signature wing bone keeps the chicken moist and flavorful. Whether you’re new to cooking or a pro in the kitchen, this airline chicken recipe brings restaurant-quality results to your table.
Airline Chicken Recipe – Special Notes & Keto Adaptation
This airline chicken recipe is easy to adapt for a keto lifestyle. Use grass-fed butter for searing and swap out regular chicken stock for nutrient-rich bone broth to keep the carb count low. These small tweaks make this dish both flavorful and keto-friendly, perfect for anyone following a low-carb or paleo diet.
💡 Pro Tip: For ultra-crispy skin, let the seasoned chicken rest uncovered in the refrigerator for 30–60 minutes before cooking. This step helps dry the skin slightly, allowing it to brown beautifully in the pan.
Storing and Reheating Leftovers
Store any leftover airline chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to maintain that delicious crust.
Whether you’re planning a cozy family dinner or impressing guests on a special night, this airline chicken recipe delivers a restaurant-style experience right at home. It’s tender, juicy, and packed with rich flavor in every bite.
👍 Loved this recipe?
Share it with friends and family! Leave a 5-star review and let us know how your airline chicken turned out. We’d love to hear your twist on the recipe!
👉 Looking for the perfect sides? Try our keto-friendly side dishes or browse more low-carb chicken dinners to complete your meal!
- To make this keto-friendly: Use grass-fed butter and replace chicken stock with bone broth to maintain low carb content.
- For extra crispy skin: Let the seasoned chicken rest uncovered in the fridge for 30 minutes before cooking.
✅ Quick Tips for Cooking Success
Bring the Chicken to Room Temperature For even cooking and juicy results, let your airline chicken breast sit out for 20–30 minutes before searing. Use a heavy-bottomed pan helps get that golden-brown crust restaurant-style airline chicken is known for. Don’t Skip the Herb Butter Baste Spoon herb-infused butter over the chicken in the last few minutes of cooking for maximum flavor. Let It Rest Before Slicing . Use a Meat Thermometer Cook until internal temp hits 165°F (74°C) .
Airline Chicken Recipe – Juicy & Easy with Herb Butter
This airline chicken recipe is a chef-favorite for a reason — it delivers juicy, restaurant-quality flavor right at home. The pan-seared chicken breast, complete with its signature wing bone, locks in moisture and adds an elegant touch to your plate. Paired with a buttery herb pan sauce, this dish is perfect for both special occasions and elevated weeknight dinners. Follow this step-by-step guide to achieve crispy skin, tender meat, and unforgettable flavor every time!
What You’ll Need to Make Juicy Airline Chicken
Instructions
How to Make Airline Chicken – Step-by-Step Instructions
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Prepare the Chicken:
Slice off half of each chicken wing by cutting through the joint where the wing meets the drumette. Slice through the skin between thighs and breasts. Make a shallow cut along the breastbone and two deep cuts on either side to separate the breasts.
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Remove the Breasts:
Using the tip of a knife, slice each breast off the carcass, keeping the blade pressed against the bone. Cut through cartilage to remove the breast with the wing attached. Save the remaining chicken for another use.
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Season the Chicken:
Remove tenders from breasts and trim as needed. Drizzle with olive oil, then season with kosher salt, black pepper, herbes de Provence, and cayenne pepper.
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Stuff the Tenders:
Gently push your finger under the skin of each breast near the wing bone to separate it from the meat. Slide one tender under the skin, center it, and smooth over the skin. Sprinkle a bit more kosher salt on top.
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Cooking the Chicken:
Warm a skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, place the chicken breasts in the pan and cook until they develop a rich, golden crust ,about 6-7 minutes. To ensure they are fully cooked, use an instant-read thermometer— the internal temperature should reach **165°F (74°C
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Finishing Touch:
Turn off the heat and stir in the remaining **2 tablespoons of butter**, whisking until fully melted. This adds a silky texture and enhances the flavor of the dish.
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Add Aromatics:
Add 1 tablespoon of butter, thyme, and rosemary to the skillet. Baste the chicken with the melted butter-herb mixture.Lift the chicken out of the pan and keep it aside for later
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Make the Sauce:
Pour the chicken stock into the skillet and increase the heat to high. Let it boil until reduced to your desired thickness, about 2 minutes.Turn off the heat and stir in the remaining 2 tablespoons of butter, whisking until fully melted. This adds a silky texture and enhances the flavor of the dish.
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Serve:
Slice each chicken breast into thirds and spoon the rich sauce on top. Serve warm and enjoy!
Nutrition Facts
Servings 2
Serving Size 1
- Amount Per Serving
- Calories 1122kcal
- % Daily Value *
- Total Fat 79g122%
- Saturated Fat 27g135%
- Cholesterol 337mg113%
- Sodium 777mg33%
- Potassium 1001mg29%
- Total Carbohydrate 8g3%
- Dietary Fiber 4g16%
- Protein 94g188%
- Vitamin C 46 mg
- Calcium 171 mg
- Iron 10 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For extra crispy skin:
Let the seasoned chicken rest uncovered in the fridge for 30 minutes before cooking.
Storage Tips
To keep leftovers fresh, place them in an airtight container and refrigerate for up to 3 days. Reheat gently to maintain the juiciness of the chicken.
This recipe is for informational purposes only and is based on general cooking guidelines. Cooking times may vary depending on your stove and the thickness of the chicken breasts. Always use a food thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C). If you have any dietary restrictions, consult a professional before making modifications.
