Herb-roasted Chicken Breast Recipe

Prep and season

Preheat oven to 425°F (220°C). Pat chicken breasts dry with paper towels. In a small bowl combine 2 tbs olive oil, 1 tbs melted butter, chopped rosemary, thyme leaves, minced garlic, lemon zest, 1.5 tsp salt and 1 tsp black pepper. Rub this herb mixture evenly over the skin and exposed meat of each chicken breast. Let rest at room temperature for 10 minutes.

Sear and roast

Heat an ovenproof skillet over medium-high heat. When hot, add a thin film of oil. Place chicken breasts skin-side down and sear without moving for 4-5 minutes until skin is golden brown and crisp. Flip and sear the other side 1 minute. Transfer skillet to preheated oven and roast for 12-16 minutes, or until internal temperature reaches 160°F (71°C). Remove from oven and transfer breasts to a cutting board; tent loosely with foil and rest 8-10 minutes (carryover will bring to ~165°F). Reserve pan drippings for the jus.

Prepare mushrooms

While chicken rests, heat 1 tbs olive oil and 1 tbs butter in a sauté pan over medium-high heat. Add sliced mushrooms in a single layer and let them brown without stirring for 2 minutes, then toss and cook 3-4 more minutes until golden and any liquid has evaporated. Season with a pinch of salt and pepper. Remove mushrooms to a plate and set aside.

Start the risotto

In a medium saucepan or wide sauté pan, melt 1 tbs butter over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant. Add 1.5 cups arborio rice and stir to coat the grains for 1-2 minutes until edges are translucent.

Deglaze and simmer

Pour in 1/2 cup dry white wine and stir until mostly absorbed. Add 1/2 cup of the hot chicken stock and stir gently until almost absorbed. Continue adding stock, 1/2 cup at a time, stirring frequently and allowing liquid to be mostly absorbed before adding more. This should take about 18-20 minutes. Taste after about 16 minutes for doneness: rice should be al dente with a creamy texture.

Finish risotto

When the rice is creamy and cooked, stir returned mushrooms into the risotto, then remove from heat. Stir in 1/2 cup grated Parmesan, 2 tbs chopped parsley, remaining 1 tbs butter, 3/4 tsp salt and 1/2 tsp black pepper. Adjust seasoning to taste. Keep warm until plating.

While risotto cooks, heat 1 tbs olive oil in a large skillet over medium heat. Add 1 thinly sliced garlic clove and sauté 30 seconds until fragrant (do not brown). Add chopped kale and toss to coat. Sauté 3-5 minutes until wilted but still bright green. Stir in 1 tbs lemon juice, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Cook another 30 seconds, then remove from heat and keep warm.

After removing chicken from the roasting pan, place the pan over medium heat (if using a cast-iron or ovenproof skillet). Add 1 tbs minced shallot to the pan drippings and sauté until softened about 1 minute. Deglaze the pan with 1/4 cup dry white wine, scraping up browned bits; reduce by half (about 1-2 minutes). Add 1/2 cup chicken stock and 1 sprig thyme; simmer gently for 3-4 minutes to concentrate flavors.

Strain the sauce into a small saucepan, pressing solids to extract flavor. Return to low heat and whisk in 1 tbs cold diced butter to mount the sauce until slightly thickened and glossy. Season with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm and spoon over sliced chicken at service.

Slice each rested chicken breast on a slight bias. Spoon a generous portion of mushroom risotto to the center of each plate, place a mound of sautéed kale beside it, and arrange sliced chicken breasts atop or beside the risotto. Drizzle 1-2 tbs of chicken jus over the chicken and a little around the plate. Garnish with remaining chopped parsley and a light grating of Parmesan if desired.