Breast Of Chicken Plate Recipe

Prepare and pound chicken

Pat the chicken breasts dry with paper towels. If breasts are uneven in thickness, place each between two sheets of plastic wrap and gently pound with a meat mallet or heavy pan to an even thickness of about 3/4 inch. This ensures even cooking.

Make marinade

In a shallow dish or bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp smoked paprika, 1.5 tsp kosher salt and 3/4 tsp freshly ground black pepper.

Marinate chicken

Place the prepared chicken breasts in the marinade, turning to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours. If short on time, proceed after 20 minutes.

Preheat oven and prepare vegetables

Preheat the oven to 425°F (220°C). On a rimmed baking sheet, toss halved potatoes, carrots and broccoli with 2 tbs olive oil, 1 tsp dried thyme, 3/4 tsp kosher salt and 1/2 tsp black pepper so everything is evenly coated. Spread in a single layer.

Roast vegetables

Roast in the preheated oven for 20–25 minutes, stirring once halfway through, until potatoes are golden and tender and carrots are cooked through. Remove from oven and keep warm while you cook the chicken.

Sear chicken

Heat a large heavy skillet (preferably ovenproof) over medium-high heat. Add 1 tbs olive oil to the pan. Remove each breast from the marinade, allowing excess to drip off. When the pan is hot, add the breasts, presentation side down (smooth side), and sear without moving for 3–4 minutes until a golden crust forms. Flip and sear the other side 2–3 minutes.

Finish cooking

Reduce heat to medium. If breasts are thick, transfer the skillet to the oven at 375°F (190°C) for 6–8 minutes, or continue on the stovetop covered for 6–8 minutes, until internal temperature reaches 165°F (74°C). Transfer chicken to a warm plate and tent loosely with foil to rest 5 minutes.

Sauté shallot and garlic

Using the same skillet (leave any browned bits), reduce heat to medium and add 2 tbs unsalted butter. When butter melts, add the chopped shallot and sauté 2–3 minutes until softened. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Deglaze and reduce

Pour in 1 cup dry white wine (or 1 cup chicken stock if you prefer). Scrape the pan with a wooden spoon to loosen browned bits. Bring to a simmer and reduce until about half the liquid remains, roughly 4–6 minutes. Stir in 1 tbs fresh lemon juice.

Finish sauce

Whisk in 1 tbs extra butter (optional) and 2 tbs chopped parsley. Taste and adjust seasoning with a pinch of salt and pepper if needed. Keep sauce warm.

Assemble plate

Divide roasted vegetables and potatoes among 4 plates. Place one rested chicken breast on each plate.

Sauce and garnish

Spoon warm pan sauce over each chicken breast. Garnish with chopped fresh parsley and a lemon wedge on the side. Serve immediately.