Jul 14 2026
Restaurants›The Library - inspired by the George Peabody Library›Pan Seared Chicken Recipe

Pan Seared Chicken Recipe

Inspired by The Library - inspired by the George Peabody Library
Time1h
Serves4

boneless half chicken, pave potato, sautéed greens, chicken jus

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Ingredients

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For the Chicken

For the Pave Potato

For the Sautéed Greens

For the Chicken Jus

Method

For the Chicken

  1. 1

    Prepare the Chicken

    Pat the boneless chicken thighs dry with paper towels. Season both sides with salt, black pepper, garlic powder, and thyme.

  2. 2

    Sear the Chicken

    In a large skillet, heat olive oil over medium-high heat. Once hot, add the chicken thighs and sear for about 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest.

For the Pave Potato

  1. 3

    Prepare the Potatoes

    Peel and thinly slice the russet potatoes using a mandoline or sharp knife. Aim for uniform thickness (about 1/8 inch).

  2. 4

    Cook the Potatoes

    In a large saucepan, layer the potato slices, adding salt and pepper between layers. Pour the heavy cream and butter over the top and bring to a simmer over medium heat. Cook for about 15-20 minutes until the potatoes are tender.

  3. 5

    Shape the Pave

    Once cooked, press the potato layers into a rectangular shape using a baking dish or a similar mold. Allow to cool slightly and then refrigerate for at least 30 minutes until set.

  4. 6

    Slice and Sear

    Once set, slice the pave into rectangles. In a hot skillet, add a little butter and sear the potato pieces until golden brown on each side.

For the Sautéed Greens

  1. 7

    Sauté the Greens

    In a separate skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

  2. 8

    Add Greens

    Add the spinach or kale to the skillet and season with salt and black pepper. Sauté until the greens are wilted and tender, about 3-5 minutes.

For the Chicken Jus

  1. 9

    Prepare the Chicken Jus

    In the same skillet used for the chicken, add chicken stock and thyme. Bring to a boil and reduce to a simmer, allowing it to reduce by half, about 10-15 minutes.

  2. 10

    Finish the Jus

    Whisk in the butter until melted and the sauce is smooth. Adjust seasoning if necessary.

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