Chicken Steak W Rice Or Pasta Recipe

Prepare chicken

If breasts are thick, slice each horizontally to make two thinner cutlets (or use a meat mallet to pound to about 1/2 inch). Pat dry with paper towels. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, smoked paprika and press lightly.

Dredge

Place 1/2 cup flour on a plate and lightly coat each breast on both sides, shaking off excess. This helps create a light crust.

Sear chicken

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When oil is shimmering and butter foaming, add chicken in a single layer without overcrowding (cook in 2 batches if needed). Sear without moving for 3-4 minutes until golden brown, flip and sear the other side 3-4 minutes until golden and an instant-read thermometer reads 160-165°F (71-74°C) at the thickest part. Remove chicken to a warm plate and tent with foil.

Make pan sauce (optional)

Lower heat to medium. Add remaining 1 tbs olive oil and minced garlic to the skillet and sauté 30 seconds until fragrant. Pour in 3/4 cup chicken broth, scraping up browned bits from the pan. Add 2 tbs butter, 2 tbs lemon juice, 1 tsp Dijon mustard and chopped herbs. Simmer 2-3 minutes until slightly reduced. Stir in 1/4 cup heavy cream if using and heat through. Season with 1/4 tsp salt and 1/4 tsp pepper. Return chicken to pan to warm for 1 minute, spooning sauce over chicken, then serve.

Finish & rest

Transfer chicken to serving plates, spoon sauce over each steak and garnish with lemon wedges and extra herbs if desired. Rest chicken 2 minutes before serving.

Rinse 1.5 cups rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 3 cups water or broth, 1 tbs butter (or oil) and 1/2 tsp salt. Bring to a boil over high heat, then reduce to a low simmer, cover and cook 15-18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes. Fluff with fork before serving.

Bring a large pot of water to a rolling boil, add 1 tbs salt and pasta. Cook according to package instructions until al dente (usually 8-12 minutes). Reserve 1/2 cup pasta cooking water, drain pasta, toss with 1 tbs olive oil (or a drizzle of finished pan sauce) and a few tablespoons of reserved water if needed to loosen.

Preheat oven to 425°F (220°C) or heat a skillet for stovetop. Toss 4 cups broccoli florets with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. For oven: spread on a baking sheet and roast 12-15 minutes until tender and edges char slightly. For stovetop: cook over medium-high heat in a skillet 6-8 minutes, stirring occasionally, until bright and tender-crisp. Finish with a squeeze of lemon.

Choose rice, pasta or vegetables as your side. Place a portion of rice or pasta or a mound of vegetables on each plate, top with a chicken steak, and spoon finishing sauce over the chicken and a little onto the side if desired. Serve with lemon wedges.