Dinner Recipe
Make Dinner Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Protein & Marinade
Vegetable Sides
Pan Sauce & Finish
Method
Main Protein & Marinade
- 1
Prepare and marinate chicken
Pat the 4 chicken breasts dry with paper towels. In a bowl combine 3 tbs olive oil, 2 tbs lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 1 tsp freshly ground black pepper. Whisk to combine. Add the chicken to the marinade, coat thoroughly, cover, and refrigerate for at least 20 minutes and up to 2 hours.
- 2
Cook chicken
Heat a large skillet over medium-high heat until hot. Add 1 tbs olive oil (from vegetable allotment if needed) and place the marinated chicken breasts in the pan, leaving space between pieces. Sear 4–5 minutes without moving to develop a golden crust. Flip and reduce heat to medium, cover loosely, and cook another 6–8 minutes, or until internal temperature reaches 74°C (165°F). Transfer chicken to a plate and tent with foil to rest for 5–7 minutes.
Vegetable Sides
- 3
Roast potatoes
Preheat oven to 200°C (400°F). Toss 600 g halved baby potatoes with 1 tbs olive oil, 1 tbs chopped fresh rosemary (or 1/2 tsp dried), 1/2 tsp salt and 1/2 tsp pepper. Spread in a single layer on a baking sheet. Roast for 25–30 minutes, turning once halfway, until golden and tender.
- 4
Steam or roast broccoli
If you prefer steamed broccoli: place 300 g broccoli florets in a steamer basket over boiling water, cover and steam 4–5 minutes until bright green and just tender; season with a pinch of salt and pepper and 1 tbs olive oil. If roasted: toss broccoli with remaining 1 tbs olive oil, 1/2 tsp salt and 1/2 tsp pepper and add to the oven for the last 10–12 minutes of the potatoes' roasting time so both finish together.
Pan Sauce & Finish
- 5
Make quick pan sauce
After removing chicken from the skillet, reduce heat to medium and add 2 tbs unsalted butter. When butter melts and foams, add any stuck bits from the pan along with 150 ml chicken stock. Scrape the brown bits with a wooden spoon and simmer 2–3 minutes to reduce slightly. Zest the lemon over the sauce then add 1–2 tbs lemon juice (about half the lemon) to brighten. Taste and season with salt and pepper as needed.
- 6
Finish and serve
Return the chicken to the skillet and spoon sauce over to rewarm for 1 minute. Sprinkle 2 tbs chopped fresh parsley over the chicken and vegetables. Plate 1 chicken breast per serving with roasted potatoes and broccoli. Spoon remaining pan sauce over the chicken. Serve immediately.