Chefs Menu Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even 1/2–3/4 inch thickness for even cooking.

Season both sides of the chicken evenly with kosher salt, black pepper and garlic powder.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil. When oil is shimmering and just starting to smoke, add the chicken breasts, smooth side down. Cook undisturbed 4–5 minutes until a deep golden crust forms.

Flip the chicken, reduce heat to medium, add 1 tbs butter and 2 fresh thyme sprigs to the pan. Spoon melted butter over the chicken for 2–3 minutes, or until internal temperature reaches 160°F (71°C). Remove chicken to a plate and tent loosely with foil to rest (will carryover to ~165°F).

In the same skillet with the fond (drippings), add the sliced shallot and cook over medium heat for 1–2 minutes until translucent, scraping brown bits from the pan with a wooden spoon.

Add minced garlic and red pepper flakes; cook 20–30 seconds until fragrant, careful not to burn the garlic.

Add halved cherry tomatoes and sauté 2–3 minutes until they begin to soften and release juices.

Add the baby spinach in handfuls, tossing until just wilted (about 1–2 minutes). Season lightly with a pinch of salt and a squeeze of half a lemon.

Deglaze the pan with 1/4 cup dry white wine (or 1/4 cup chicken stock) and scrape the bottom to release browned bits. Let the wine reduce by half, about 1–2 minutes.

Add 1/4 cup low-sodium chicken stock, stir to combine, then reduce heat to low. Whisk in 1/2 cup heavy cream, 1 tbs Dijon mustard and 1 tsp honey. Simmer gently 2–3 minutes until sauce thickens slightly and coats the back of a spoon.

Taste and adjust seasoning with salt and pepper as needed. Remove and discard thyme sprigs used earlier.

Return the rested chicken to the pan, spooning some sauce and vegetables over the breasts to warm through for 1–2 minutes (do not overcook).

Turn off the heat and stir in 2 tbs chopped fresh parsley, 2 tbs grated Parmesan and 1 tsp lemon zest into the sauce and vegetables.

Plate each chicken breast, spoon the spinach-tomato mixture and pan sauce over the top. Garnish with remaining thyme sprigs and an optional extra drizzle of olive oil or squeeze of lemon to taste.