A La Carte Breast Of Chicken Recipe

Prepare the breasts

Pat the chicken breasts dry with paper towels. If breasts are unevenly thick, butterfly or pound them to an even thickness of about 3/4 inch so they cook evenly.

Season both sides of each breast with 1/2 tsp kosher salt and a pinch of black pepper (divide the 2 tsp salt and 1 tsp pepper across the 4 breasts).

In a small bowl combine the minced garlic, lemon zest, lemon juice, thyme, and 1 tbsp olive oil (from the 2 tbsp listed). Spoon or brush this mixture evenly over both sides of the chicken breasts. Let rest at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Heat a large skillet over medium-high heat. Add the remaining 1 tbsp olive oil and 1 tbsp butter. When butter foams and oil shimmers, add the chicken breasts, spacing them so they do not touch. Sear without moving for 4–5 minutes until a deep golden-brown crust forms.

Flip the breasts, reduce heat to medium, add the remaining 1 tbsp butter to the pan and spoon some melted butter over the top. Cook for another 4–6 minutes, or until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Total cook time will depend on thickness.

Transfer the cooked breasts to a warm plate and tent loosely with foil to rest for 5–7 minutes. Resting will carry the temperature to final safe range and keep juices in the meat.

With the heat at medium, add the minced shallot to the same skillet (if pan is dry, add a teaspoon of butter). Sauté the shallot in the browned bits and drippings for 1–2 minutes until translucent and fragrant.

If using, pour the 1 tbsp dry white wine into the pan to deglaze, scraping up the fond with a wooden spoon. Let the wine reduce by half, about 1–2 minutes. If not using wine, pour a splash of chicken stock and scrape the pan.

Add the 3 tbsp chicken stock and bring to a gentle simmer. Stir in the Dijon mustard and heavy cream, whisking to combine. Simmer for 1–2 minutes until slightly thickened.

Taste and season the sauce with the 1 tsp salt and 1/2 tsp black pepper. Stir in the chopped parsley and 1 tsp lemon juice (optional: from the lemon wedges) to brighten the sauce.

Return the chicken breasts and any resting juices to the skillet, spooning sauce over them to coat and warm through for 30–60 seconds.

Place each breast on individual plates, spoon pan sauce over each piece. Garnish with extra parsley and a lemon wedge on the side. Serve immediately.