Chicken Breast Recipe

Marinate

Pat chicken breasts dry with paper towels. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, dried thyme, 1 tsp salt and 1 tsp black pepper. Add chicken breasts and coat evenly. Let marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours (bring to room temperature before cooking).

Cook

Heat a large ovenproof skillet over medium-high heat. Add 1 tbs olive oil (if skillet is nonstick use 1/2 tbs). When oil shimmers, add chicken breasts, presentation side down, and sear without moving 4–5 minutes until golden brown. Flip and sear the other side 3–4 minutes. Reduce heat to medium; if chicken breasts are thick (over 1 inch) transfer skillet to a preheated 375°F (190°C) oven for 8–10 minutes, or continue cooking on stove with lid for 8–10 minutes, until internal temperature reaches 160–165°F (71–74°C). Remove chicken to a plate and tent with foil to rest 5 minutes before serving (internal carryover will bring temperature up to target).

Make Roux and Deglaze

While chicken rests, return the skillet to medium heat (if you used a nonstick pan, transfer any browned bits to a saucepan). Add 2 tbs butter to the pan and melt. Whisk in 2 tbs flour and cook 1–2 minutes until lightly golden and nutty-smelling, stirring constantly to avoid burning. Slowly whisk in 2 cups chicken stock, scraping up any browned bits from the pan. Bring to a simmer.

Finish Sauce

Simmer sauce 3–5 minutes until slightly thickened. Stir in 1 tbs heavy cream if using for a silkier texture. Season with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust. If sauce is too thin, simmer a bit longer; if too thick, add a splash of stock. Spoon sauce over rested chicken breasts before serving or serve on the side as gravy.

Cook Potatoes

Place peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, 15–18 minutes.

Mash

Drain potatoes thoroughly and return to the hot pot to steam off excess moisture for 1 minute. Add 3 tbs butter, 1/2 cup whole milk, 1 tsp salt and 1/4 tsp black pepper. Mash with a potato masher or ricer to desired texture. Adjust seasoning and milk/butter amounts for preferred creaminess. Keep warm until ready to plate.

Cook Vegetables

If using fresh vegetables, trim and cut as needed. Steam or blanch vegetables until crisp-tender (about 4–6 minutes for green beans/broccoli; 6–8 minutes for carrots). If using frozen, steam or sauté according to package instructions until heated through.

Season

Toss cooked vegetables with 1 tbs butter or olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

Warm Rolls

Warm store-bought dinner rolls in a 350°F (175°C) oven for 5–8 minutes or microwave covered for 20–30 seconds until soft. Serve with butter.

Plate Entrée

On each plate spoon a portion of mashed potatoes, place a cooked chicken breast to the side, and arrange vegetables beside them. Spoon pan sauce/gravy over the chicken and a little over the potatoes if desired. Serve rolls on the side with butter.