Airline Chicken Breast Recipe

Prep and season

Pat the airline chicken breasts dry with paper towels. Season both sides and under the skin lightly with 1.5 tsp kosher salt and 0.5 tsp black pepper. Let sit at room temperature for 20–30 minutes while you prepare other components.

Sear

Preheat oven to 375°F (190°C). Heat a large ovenproof skillet over medium-high heat and add 2 tbs olive oil. When shimmering, place the chicken skin-side down and press gently to ensure contact. Sear without moving for 4–5 minutes until the skin is deep golden-brown.

Finish in oven with aromatics

Flip the breasts so skin-side up. Add 2 tbs unsalted butter, thyme sprigs, and smashed garlic to the pan. Spoon some melted butter and pan juices over the breasts, then transfer the skillet to the oven and roast for 10–15 minutes, or until internal temperature at the thickest part near the bone reaches 160°F (71°C). Remove from oven and tent loosely with foil; carryover will raise temperature to about 165°F.

Rest

Let the chicken rest for 6–8 minutes before slicing to retain juices.

Cook the potatoes in a pot of cold salted water. Cover and bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes. Drain well.

Return drained potatoes to the hot pot over low heat for 1 minute to evaporate remaining moisture, shaking the pot occasionally.

Using a potato ricer or masher, mash the potatoes until smooth. Warm the milk, cream, and the 3 tbs butter together until butter is melted and warm (do not boil). Stir in cream cheese, if using, then slowly add warm dairy to the potatoes, mixing until silky and smooth. Season with 1 tsp salt and 1/4 tsp white pepper. Keep warm until plating.

Preheat a grill or grill pan over medium-high heat. Toss asparagus with 1 tbs olive oil, 1/2 tsp kosher salt, and 1/4 tsp pepper.

Grill asparagus in a single layer, turning occasionally, until tender-crisp with char marks, 4–6 minutes depending on thickness.

During the last 2 minutes of grilling, place lemon halves cut-side down on the grill to char lightly; this mellows and sweetens the lemon for serving.

In a small saucepan over medium heat, combine 1/4 cup white wine, minced shallot, and 1 tsp white wine vinegar. Bring to a gentle simmer and reduce until only about 1–2 tablespoons of liquid remain (concentrated shallot and wine).

Reduce heat to very low. Whisk in the lemon juice and a pinch of salt and white pepper. Begin whisking in the cold butter, one or two cubes at a time, allowing each addition to emulsify into the sauce before adding more. Keep sauce warm but do not let it boil, or it will break.

Once all butter is incorporated and sauce is silky, stir in lemon zest if using. Taste and adjust seasoning. Keep warm in a small container near the stove until plating.

Place a generous spoonful (about 3/4 cup) of gold whipped mashed potatoes slightly off-center on each plate.

Slice the rested airline chicken breast on a slight bias into 3–4 pieces and arrange the slices leaning against the mashed potatoes, skin-side up to display the crisp skin.

Lay 4–6 grilled asparagus spears beside the chicken and potatoes.

Warm the lemon beurre blanc briefly if needed and spoon 2–3 tablespoons of sauce around and partially over the chicken (avoid drowning the crispy skin).

Place a grilled lemon half on the plate. Garnish with microgreens or chopped parsley. Serve immediately and encourage diners to squeeze grilled lemon over chicken and asparagus to taste.