Entrees Recipe

Prep the chicken

Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even 1/2–3/4 inch thickness so they cook evenly. Season both sides of each breast with 1.5 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp garlic powder (divide seasoning evenly across 4 pieces).

Sear

Heat a large skillet over medium-high heat. Add 2 tbs olive oil. When shimmering and just beginning to smoke, add the chicken breasts (work in two batches if necessary to avoid crowding). Sear without moving for 4–5 minutes until a deep golden-brown crust forms. Flip and add 1 tbs unsalted butter; cook 3–4 more minutes until internal temperature reaches 160–165°F (71–74°C) depending on thickness. Transfer chicken to a warm plate and tent with foil to rest while you make the pan sauce.

Make the pan sauce

Lower heat to medium and add remaining 1 tbs butter to the same skillet. Add minced shallot (1 piece) and 2 minced garlic cloves; sauté 1–2 minutes until softened and fragrant, stirring to scrape up browned bits from the pan. Pour in 1/2 cup dry white wine (or 1/2 cup chicken broth) to deglaze; simmer 2–3 minutes until reduced by about half. Add 1/2 cup chicken stock and simmer another 2–3 minutes. Stir in 2 tbsp fresh lemon juice, 1 tbsp lemon zest, 1 tsp fresh thyme leaves, and 2 tbsp chopped parsley. If you prefer a richer, slightly creamier sauce, whisk in 2 tbsp heavy cream and warm through. Taste and adjust seasoning with a pinch of salt and pepper as needed. Return chicken to the skillet and spoon sauce over to heat for 1 minute before serving.

Preheat oven to 425°F (220°C). Toss 1.5 lbs halved fingerling potatoes with 2 tbs olive oil, 1 tsp chopped fresh rosemary (or 1 tsp dried), 1/2 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper on a rimmed baking sheet in a single layer cut-side down.

Roast for 25–30 minutes, turning once halfway through, until potatoes are crisp and golden at the edges and tender when pierced with a fork. If you like extra crispness, broil 1–2 minutes at the end, watching closely. Remove from oven and keep warm until plating.

While potatoes roast and chicken rests, heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tbsp olive oil and the trimmed 12 oz green beans; spread into a single layer and let cook without stirring for 2–3 minutes to get a blistered char. Toss or stir and continue cooking 3–4 minutes until tender-crisp and blistered in spots.

Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and finish with a squeeze of lemon from the lemon wedges. Keep warm for plating.

Place a portion of roasted fingerling potatoes and blistered green beans on each plate. Slice each chicken breast on the bias and arrange on top or beside the vegetables. Spoon the lemon-herb pan sauce over the chicken and potatoes. Garnish with additional chopped parsley and serve with lemon wedges.