Portion Recipe
Make Portion Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Portion
Vegetable Portion
Sauce & Finish
Method
Main Portion
- 1
Prepare chicken
Pat the chicken breasts dry with paper towels. If they are uneven in thickness, butterfly or pound them to an even thickness about 1/2 inch to ensure even cooking.
- 2
Season
In a small bowl mix 2 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Rub the mixture evenly all over both chicken breasts.
- 3
Sear and cook
Heat a large skillet over medium-high heat. Add 1 tbs butter and swirl to melt. Place chicken breasts in the skillet and sear undisturbed for 3-4 minutes until golden brown. Flip and reduce heat to medium. Add 1/4 cup chicken stock (or water) to the pan, cover, and cook for another 6-8 minutes until the internal temperature reaches 74°C (165°F). Remove chicken to a cutting board and let rest 5 minutes before slicing.
Vegetable Portion
- 4
Prep vegetables
While the chicken cooks, toss broccoli florets, sliced carrots and red bell pepper with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper in a bowl so everything is evenly coated.
- 5
Cook vegetables
In a separate large skillet or in the oven (400°F/200°C on a sheet pan), cook the vegetables until tender-crisp. On the stovetop: heat the skillet over medium-high heat, add vegetables and sauté for 5-7 minutes, stirring occasionally, until bright and just tender. If using the oven, roast for 12-15 minutes, tossing halfway through.
Sauce & Finish
- 6
Make finishing sauce
After removing the chicken from the pan, return the skillet to medium heat. Add the juice of 1 lemon and the remaining pan juices. Scrape up browned bits, add 2 tbs chopped parsley and simmer for 1 minute to combine. Taste and adjust seasoning with additional salt or pepper if needed.
- 7
Assemble and serve
Slice the rested chicken breasts. Plate a portion of vegetables, place sliced chicken on top or beside them, and drizzle the lemon-parsley pan sauce over the chicken. Serve immediately.