Roasted French Chicken Breast Recipe

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

Toss the halved baby Yukon gold potatoes with 2 tbs olive oil, garlic powder, chopped rosemary, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated.

Spread potatoes cut-side down in a single layer on the prepared baking sheet. Roast for 25–30 minutes until golden and crisp at the edges and tender when pierced with a fork. Stir once halfway through to ensure even browning.

Keep warm in the oven (turned off) or covered with foil while you cook the chicken and finish the sauce.

Bring chicken to room temperature for 20 minutes. Pat dry with paper towels; season both sides and under the skin with 2 tsp kosher salt, 1 tsp black pepper and 1 tsp herbes de Provence (or dried thyme). Rub minced garlic and lemon zest over the breasts and drizzle with 3 tbs olive oil.

Preheat a large oven-safe skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When hot and shimmering, place the chicken breasts skin-side down. Sear without moving for 4–5 minutes until skin is deeply golden and crisp.

Flip the breasts and baste with pan juices. Transfer the skillet to the preheated oven (425°F/220°C) and roast for 10–14 minutes, or until an instant-read thermometer inserted into the thickest part reads 64–66°C (147–150°F). Cooking time will vary by breast size.

Remove chicken from oven, transfer to a cutting board, and tent loosely with foil. Rest for 6–8 minutes (carryover will bring to 68–70°C/155–158°F). Squeeze a little lemon juice over the rested breasts before slicing.

While the chicken roasts, heat 1 tbs olive oil or butter in a wide skillet over medium heat. Add the sliced garlic and cook 30–45 seconds until fragrant but not browned.

Add the spinach in batches, letting each batch wilt slightly before adding more. Toss or stir continuously until all spinach is wilted, about 2–3 minutes total.

Season with 1/2 tsp salt, 1/2 tbs lemon juice and 1/4 tsp freshly ground black pepper. Remove from heat and keep warm.

In a medium skillet over medium heat, melt 1 tbs butter with 1 tsp olive oil. Add the sliced wild mushrooms in a single layer (work in batches if necessary) and sauté without stirring for 2 minutes to allow color to develop, then stir and continue to cook 3–4 minutes until browned and most moisture has evaporated.

Add the finely chopped shallot and 1 tsp minced garlic; cook 1–2 minutes until softened and translucent.

Pour in 1/4 cup dry white wine to deglaze the pan, scraping up browned bits. Reduce the wine by about half, 1–2 minutes.

Add 1/2 cup chicken or vegetable stock and bring to a simmer. Reduce by about one-third, 2–3 minutes.

Reduce heat to low, stir in 3/4 cup heavy cream, 1/2 tsp Dijon mustard and 1 tsp fresh thyme leaves. Simmer gently until sauce thickens enough to coat the back of a spoon, about 3–4 minutes. Do not boil vigorously.

Season sauce with 1/2 tsp salt and 1/4 tsp black pepper. For extra gloss and richness, remove from heat and whisk in 1 tbs cold unsalted butter until incorporated (optional). Taste and adjust seasoning.

If sauce is too thin, simmer a little longer; if too thick, loosen with a splash of stock or cream.

Slice the rested chicken breasts on the bias. Arrange a portion of roasted potatoes and a mound of sautéed spinach on each plate.

Spoon the warm wild mushroom cream sauce over and around the sliced chicken. Garnish with a small sprig of thyme or a light dusting of chopped parsley if desired.

Serve immediately.