Grilled Chicken Breast Recipe

Prep and Cook

Peel (if desired) and cut potatoes into uniform 1-1.5 inch chunks. Place in a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, 15–20 minutes.

Drain potatoes well in a colander for 1–2 minutes to remove excess water. Return to the hot pot off heat for a minute to let steam escape.

Add butter, warm milk, and sour cream (if using). Mash with a potato masher or use an electric hand mixer on low until smooth and fluffy. Season with 1 tsp salt and 1/2 tsp pepper; taste and adjust. Keep warm while finishing the rest of the meal.

Pound and Season

If chicken breasts are uneven thickness, place between plastic wrap and gently pound to about 1/2-inch thickness for even grilling. Pat dry. Rub each breast with 2 tbs olive oil divided, then season both sides with 1.5 tsp kosher salt (divided), 1 tsp black pepper, and 1/2 tsp garlic powder. Drizzle with 1 tbs lemon juice.

Grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil grates lightly. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and exterior has good grill marks. Transfer to a plate and let rest 5 minutes before slicing. Reserve any pan drippings for sauce if using a pan.

Toss trimmed asparagus with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Preheat grill or grill pan to medium-high. Place asparagus perpendicular to grates and grill 2–4 minutes, turning once, until bright green and tender-crisp with char. Remove and squeeze lemon wedges over top.

In a large skillet over medium heat, warm 1 tbs olive oil and 1 tbs butter until shimmering. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add spinach in batches, tossing with tongs until wilted (about 2–3 minutes total). Season with 1/2 tsp salt, 1/4 tsp pepper, and 1 tsp lemon juice. Remove from heat and keep warm.

In a small saucepan or the same skillet used for chicken (wipe if needed), melt 2 tbs butter over medium heat. Add minced shallot and 1 clove garlic and sauté until translucent, about 2 minutes.

Pour in 120 ml dry white wine to deglaze the pan, scraping up any browned bits. Simmer until reduced by about half, 3–4 minutes.

Add 120 ml chicken stock and simmer 2–3 minutes. Stir in 120 ml heavy cream, 1/2 tsp Dijon mustard, and 1 tsp fresh thyme. Reduce heat to low and simmer gently until slightly thickened, about 4–6 minutes. Season with 1/2 tsp salt, 1/4 tsp pepper, and 1 tsp lemon juice. Taste and adjust seasoning.

If using pan drippings from chicken, whisk 1–2 tbs drippings into the sauce for extra flavor before serving. Keep sauce warm; spoon over sliced chicken when plating.