Seared Chicken Breast Recipe

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.

In a large bowl, toss cauliflower florets with 2 tbs olive oil, 1 tsp cumin, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.

Spread florets in a single layer on the prepared baking sheet. Roast for 20–25 minutes, tossing once halfway, until edges are golden brown and tender.

Remove from oven and immediately zest the lemon over the cauliflower and squeeze half the lemon juice, tossing to coat. Keep warm.

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C).

Trim fennel bulbs, halve them lengthwise, and remove tough core if large. Slice each half into 3/4–1 inch thick wedges.

Brush fennel wedges with 1 tbs olive oil and season with 3/4 tsp kosher salt and 1/2 tsp black pepper.

Place fennel on the hot grill or pan and cook 4–5 minutes per side until grill marks form and fennel is tender and slightly charred. Transfer to a plate and squeeze a little lemon wedge over them. Keep warm.

In a small bowl, whisk together 3 tbs harissa paste, 1/2 cup Greek yogurt, 1 tbs lemon juice, 1 tsp olive oil, 1/2 tsp honey, and 1/4 tsp salt until smooth and balanced. Taste and adjust heat or sweetness to preference.

Cover and refrigerate until ready to serve. If too thick, thin with up to 1 tbs water or more lemon juice.

Pat chicken breasts dry with paper towels. If very thick, butterfry or halve horizontally to even thickness ~1 inch for even cooking.

Season both sides of the chicken with 1.5 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp smoked paprika. Rub in 2 tbs olive oil.

Heat a large ovenproof skillet over medium-high heat until hot. Add the 1 tbs butter. When foaming, add the chicken skin-side down and sear without moving 5–7 minutes until skin is deeply golden and crisp.

Flip the breasts, add crushed garlic cloves and thyme sprigs to the pan. Spoon some butter and pan juices over the tops, then transfer the skillet to the preheated oven (425°F / 220°C) and roast 8–12 minutes, until internal temperature reaches 160–165°F (71–74°C). Cooking time varies by thickness.

Remove chicken from oven and tent loosely with foil. Let rest 5–7 minutes (temperature will rise a few degrees). Reserve pan juices for finishing if desired.

Slice or halve the rested chicken breasts against the grain. Arrange roasted cauliflower and grilled fennel on a serving platter or on individual plates.

Place the sliced chicken on top or alongside the vegetables. Spoon 1–2 tbs harissa sauce over the chicken and add additional dollops alongside for dipping.

Drizzle 1 tsp extra virgin olive oil over the vegetables and chicken, sprinkle chopped parsley, and serve remaining lemon wedges on the side.

Optional: Pour any reserved pan juices over the chicken for extra flavor.