Pan-seared Statler Chicken Breast Recipe

1. Prep

Preheat oven to 375°F (190°C). Thinly slice potatoes 1/8" (3 mm) using a mandoline or a sharp knife, place slices in cold water to remove excess starch, then drain and pat dry with a kitchen towel or paper towels.

2. Make cream mixture

In a small saucepan, combine heavy cream, whole milk, minced garlic, 1/2 tsp salt (from gratin portion), and 1/4 tsp freshly ground black pepper. Warm over medium heat until just steaming — do not boil — then remove from heat.

3. Assemble gratin

Butter a 9x5-inch or similar shallow baking dish with 1 tbs unsalted butter. Arrange a single, slightly overlapping layer of potato slices on the bottom. Sprinkle a light pinch of salt and a few tablespoons of grated Gruyère. Repeat layering until potatoes are used, reserving about 1/3 cup cheese for a final topping.

4. Pour and bake

Carefully pour the warm cream mixture evenly over the arranged potatoes so it settles into the layers. Scatter the reserved Gruyère and the Parmesan over the top. Cover tightly with foil and bake in preheated oven for 35 minutes. Remove foil and bake another 15–20 minutes until top is golden and potatoes are tender when pierced with a knife (total 50–55 minutes). If top browns too quickly, loosely cover and continue baking.

5. Rest

Remove gratin from oven and let rest 10 minutes before topping with kale. This lets the custard set so slices hold shape.

6. Sauté kale

While the gratin bakes (or during the last 10 minutes of baking), heat 1 tbs olive oil in a medium skillet over medium heat. Add 1 tsp minced garlic and red pepper flakes; cook 20–30 seconds until fragrant. Add chopped kale and a pinch of salt, sauté 3–5 minutes until wilted but still bright green. Finish with lemon zest, 1/4 tsp black pepper, and adjust salt to taste. Remove from heat and keep warm.

7. Top gratin

When gratin has rested, spoon the sautéed kale evenly over the top. If you prefer a crisper kale topping, spread the kale and return gratin to 400°F (200°C) for 4–6 minutes to lightly crisp leaves.

8. Prepare chicken

Pat Statler chicken breasts dry with paper towels. Season both sides and the skin edge with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, pressing to adhere. Let sit 10–15 minutes at room temperature while the gratin bakes and kale is prepared (or up to 30 minutes refrigerated).

9. Sear

Heat a large (10–12-inch) ovenproof skillet over medium-high heat until hot. Add 2 tbs olive oil. Place chicken skin-side down and press gently so the skin makes full contact. Sear 6–8 minutes without moving until skin is deep golden-brown and fat has rendered. Flip and sear the other side 1–2 minutes.

10. Baste and finish

Reduce heat to medium-low, add 2 tbs unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter, garlic, and thyme over the breasts repeatedly for 1–2 minutes to baste. Squeeze the juice of half a lemon over the chicken. Transfer skillet to preheated oven at 375°F (the same temperature as the gratin) and roast 8–12 minutes, until an instant-read thermometer inserted into the thickest part (avoiding bone) reads 160°F–162°F. Remove chicken and tent lightly with foil; carryover will bring it to 165°F.

11. Finish sauce (optional)

Return skillet to stove over medium heat. If there are browned bits and pan juices, add 1/4 cup water or chicken stock and scrape to loosen. Simmer 1–2 minutes and swirl in any resting juices from the chicken and another 1/2 tbs butter off-heat for a glossy pan sauce. Taste and season with a pinch of salt and pepper if needed.

12. Slice the rested Statler breasts at an angle (if desired) and plate alongside a generous portion of potato gratin topped with kale. Spoon any pan sauce over the chicken and finish with a light squeeze of lemon if desired. Serve immediately.