Grilled Chicken Breast Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. If breasts are uneven in thickness, butterfly or pound them gently to an even ~3/4-inch thickness so they cook evenly. Rub both sides with 2 tbs olive oil, garlic powder, onion powder, smoked paprika, 1.5 tsp kosher salt and 1/2 tsp black pepper. Set on a plate and let rest at room temperature while you prepare the rest (15–20 minutes).

Prep potatoes

Place the peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt to the water. Bring to a boil over high heat, then reduce to simmer and cook until fork-tender, about 15–20 minutes. While potatoes cook, warm the milk in a small saucepan or microwave and keep it warm.

Grill or pan-sear chicken

Preheat a grill or heavy skillet (cast iron preferred) over medium-high heat. If using a grill, oil the grates. For pan: add a light film of oil to the hot skillet. Place chicken breasts on the grill/pan and cook without moving for 4–6 minutes until a golden crust forms and internal temp reaches about 160°F (71°C) at the thickest part. Flip and cook another 3–5 minutes until 165°F (74°C). Remove from heat and transfer to a plate; tent loosely with foil and rest 5 minutes. (Carryover heat will finish cooking.) Reserve any juices in the plate for the gravy if desired.

Mash

When potatoes are fork-tender, drain well and return to the pot over low heat for 1 minute to evaporate excess moisture. Remove from heat. Add 4 tbs butter and the warmed 1/2 cup milk to the potatoes. Mash with a potato masher or use a ricer for smoother texture until combined but still a little textured. Stir in 2 tbs sour cream (if using). Season to taste with 1.5 tsp kosher salt and 1/2 tsp black pepper. Keep warm while finishing gravy and asparagus.

Make roux

In a medium saucepan over medium heat, melt 2 tbs butter. Add 2 tbs flour and whisk continuously for 1–2 minutes until it smells slightly nutty and turns a pale golden color (this cooks out the raw flour taste).

Add broth and season

Gradually whisk in 2 cups chicken broth until smooth. Add 1 tsp Worcestershire and 1 tsp soy sauce (or extra Worcestershire) for color and umami. Bring to a gentle simmer, whisking often, until gravy thickens, 3–5 minutes. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper. If you reserved pan juices from the chicken, whisk them into the gravy now for extra flavor. Keep warm on very low heat, stirring occasionally.

Roast or sauté asparagus

Preheat oven to 425°F (220°C) if roasting. Toss trimmed asparagus with 1 tbs olive oil, 3/4 tsp kosher salt, 1/4 tsp black pepper and optional lemon zest. For oven: spread in a single layer on a baking sheet and roast 8–12 minutes until tender-crisp and slightly charred. For stovetop: heat a skillet over medium-high, add asparagus and cook 4–7 minutes, shaking or stirring until bright green and tender-crisp. Keep warm.

Divide mashed potatoes among 4 plates. Place a grilled chicken breast next to the potatoes. Spoon warm gravy over the chicken and a little on the potatoes. Arrange asparagus on the side. Garnish with a lemon wedge and a small pat of butter on the potatoes if desired. Serve immediately.