Chicken Breast Recipe

Prepare and season

Pat the 4 chicken breasts dry with paper towels. If very thick, butterfly or pound to an even thickness about 1 inch. Season both sides evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear

Heat a large ovenproof skillet over medium-high heat. Add 2 tbs olive oil. When shimmering, add the chicken breasts (work in batches if needed) and sear 3–4 minutes per side until golden brown. Remove chicken to a plate and tent loosely with foil.

Make aromatics

Reduce heat to medium, add 2 tbs unsalted butter to the same skillet. When melted, add 3 minced garlic cloves, 1 tbs chopped rosemary and 1 tsp thyme. Cook 30–45 seconds until fragrant, stirring to deglaze the browned bits.

Finish in skillet

Return chicken to skillet, pour 1 cup chicken stock and 2 tbs lemon juice around the breasts (not on top to keep seasoning). Spoon some pan sauce over the breasts. Simmer gently 4–6 minutes until internal temperature reaches 160°F (71°C). Remove breasts; they will rise to 165°F while resting. Keep pan sauce for gravy.

Place 2 lbs peeled, cubed potatoes in a pot and cover with cold water. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, 12–15 minutes.

Drain potatoes well and return to the hot pot off heat for 1 minute to dry. Mash with a potato masher or ricer until smooth. Warm 1 cup whole milk and 4 tbs unsalted butter together (microwave or stovetop) until butter melts. Gradually add to potatoes, mashing until creamy. Season with 1/2 tsp black pepper and adjust salt to taste. Keep warm until plating.

If you reserved pan drippings from the chicken, use those; if not, melt 2 tbs butter in the same skillet over medium heat. Whisk in 2 tbs all-purpose flour and cook, whisking, 1–2 minutes to form a roux without browning too much.

Slowly whisk in 2 cups chicken stock, scraping up any browned bits. Add 1 tsp soy sauce or Worcestershire, 1/2 tsp salt and 1/4 tsp black pepper. Simmer 4–6 minutes, whisking occasionally, until slightly thickened. Taste and adjust seasoning. If too thick, add a splash more stock; if thin, simmer a minute longer.

Strain gravy through a fine-mesh sieve into a small saucepan for a smooth finish if desired, and keep warm until serving.

Bring a medium saucepan of water to a boil. Add baby carrots and cook 6–8 minutes; add trimmed green beans and cook an additional 3–4 minutes until both are tender-crisp. Drain and return to the pot.

Add 1 tbs butter to the vegetables, toss to coat, and season with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm until plating.

Warm dinner rolls according to package directions or preheat oven to 350°F (175°C) and warm rolls 5–7 minutes. Brush with 2 tsp melted butter just before serving.

To plate: spoon a generous portion of mashed potatoes onto each plate, make a shallow well in the potatoes and place a chicken breast on top or beside. Spoon warm gravy over the chicken and potatoes. Add a portion of carrots and green beans and a dinner roll to each plate.

Garnish with an extra sprig of rosemary or a light sprinkle of chopped parsley if desired, and serve immediately.