Tag Archives: chicken breasts

Pan-Roasted Chicken and Summer Vegetables with Herbes de Provence

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In this simple skillet dinner, the skin side of bone-in chicken breasts are seared, then roasted on top of a bed of sunny Mediterranean vegetables. Keep in mind, the recipe advises the use 12-ounce chicken breasts, using larger ones will require a longer cooking time and thus overcook the veggies. The only pieces available when we shopped weighed in at 18 ounces, 50% larger! (The first grocery store we visited, had no bone-in breasts at all.)

*The Hubs Hack: Because of the larger pieces, after browning the skin, we put the pan with the chicken skin side up in the pre-heated oven for 10 minutes before removing them and adding the vegetables. The breasts were then placed on top of the veggies and the skillet was returned to the oven until the chicken reached an internal temperature of 160°F., about 30 min. (Check temp after 20 minutes.)

Before cooking, the veggies are tossed with herbes de Provence, an aromatic seasoning blend that typically includes rosemary, thyme, savory, marjoram and oregano, and sometimes other spices and herbs such as fennel, sage, lavender and tarragon.

Dry vermouth, with its herbaceousness, is an ideal deglazing liquid for the browned bits left in the pan after searing the chicken, but dry white wine works, too. The vermouth and caper brines are important because they really help take this dish over the top and not just an average chicken and vegetable dish. We usually like thighs over breasts in similar recipes, but these turned out juicy with good crispy skin.

Another food item that the store was completely out of was zucchini, so we just substituted a yellow summer squash. And again, because of the enormous breast size, we roasted only two, which was still enough to feed four people.

Pan-Roasted Chicken and Summer Vegetables with Herbes de Provence

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 12-oz. bone-in, skin-on chicken breasts, trimmed of excess fat
  • Kosher salt and ground black pepper
  • 3 Tbsp. extra-virgin olive oil, divided
  • 2 Tbsp. herbes de Provence
  • 6 medium garlic cloves, smashed and peeled
  • 1 medium red onion, halved and sliced about ¼ inch thick
  • 1 yellow, orange or red bell pepper, stemmed, seeded, cut into ¼ slices
  • 1 pint grape tomatoes, uncut
  • 1 small zucchini, halved lengthwise and sliced crosswise ¼ inch thick
  • ¼ cup drained capers, plus 1 Tbsp. caper brine
  • ½ cup dry vermouth
  • 1 cup lightly packed fresh basil, torn (optional)

Directions

  1. Heat the oven to 475℉ with a rack in the middle position. Season the chicken on all sides with salt and pepper. In a large bowl, stir together 2 tablespoons of oil, the herbes de Provence, ¼ teaspoon salt and 1 teaspoon pepper. Add the garlic, onion, bell pepper, tomatoes, zucchini and capers, then toss to combine; set aside.
  2. In a 12-inch skillet oven-safe skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the chicken skin down and cook without disturbing until golden brown, 6 to 8 minutes. Using tongs, transfer the chicken skin up to a large plate. (If your chicken weighs much more than 12 ounces each, see note above.*)
  3. Pour off and discard all but 1 tablespoon fat from the skillet. Add the vermouth, bring to a boil over medium-high and cook, scraping up any browned bits, until reduced to about 2 tablespoons, 1 to 2 minutes. Add the vegetables and cook, stirring, until just warmed through, about 1 minute, then distribute in an even layer. Nestle the chicken skin up in the vegetables and add any accumulated juices. Transfer the skillet to the oven and cook until the thickest part of the breast reaches about 160°F, 20 to 25 minutes.
  4. Remove the pan from the oven (the handle will be hot). Transfer the chicken skin up to a serving platter. Using a slotted spoon, transfer the vegetables the platter, arranging them around the chicken.
  5. Set the skillet over high, bring the liquid to a simmer and cook, stirring, until slightly thickened and reduced, 1 to 2 minutes. Off heat, stir in the caper brine, then taste and season with salt and pepper. Pour the sauce around the chicken and over the vegetables. Sprinkle with basil (if using).

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Adapted from a recipe by Rose Hattabaugh for Milk Street

Golden Chicken with Mustard and Shallots

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From a recent Bon Appétit magazine issue, this dish was featured in an article about the editor’s choice of the best 56 recipes since it first started publishing in 1956. OK, now that’s intriguing. And it is especially geared toward those who prefer the white meat of a chicken, although The Hubs, a dark meat fan, was surprised how delicious it was.

Yes, chicken breasts can be juicy and delightful. The key here is to coat them in a dusting of flour, salt, and turmeric, which yields a lightly seasoned crust and prevents them from sticking to the pan. Searing the chicken to start yields a crackly-golden exterior on the meat, and lots of flavorful browned bits too.

The sauce comes together in the same skillet, with shallots and garlic infusing the olive oil before Dijon mustard, heavy cream, and fresh thyme team up for a sunny, fragrant sauce. For maximum juiciness, the chicken gently finishes cooking in the oven, until it reaches succulent, tender perfection. Rely on an instant-read thermometer if you’re feeling unsure of its doneness, and make sure to let it rest before slicing.

The original recipe indicated it served two, but we had plenty leftover for a third portion, especially if it is served with rice (our choice) or bread.

Golden Chicken with Mustard and Shallots

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. all-purpose flour
  • 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
  • 1½ tsp. ground turmeric, divided
  • 2 skinless, boneless chicken breasts (about 1½ lb. total)
  • 2 Tbsp. extra-virgin olive oil, divided
  • 2 medium shallots, thinly sliced
  • 4 garlic cloves, finely chopped
  • 3 sprigs thyme, plus leaves for serving
  • 1 cup heavy cream
  • 3 Tbsp. Dijon mustard
  • 1 Tbsp. honey
  • 1 tsp. freshly ground pepper
  • Steamed rice or toasted country-style bread (for serving)

Directions

  1. Preheat oven to 375°. Mix 1 Tbsp. all-purpose flour, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 tsp. ground turmeric in a small bowl to combine. Sprinkle 2 skinless, boneless chicken breasts (about 1½ lb. total) all over with flour mixture.
  2. Heat 1 Tbsp. extra-virgin olive oil in a medium ovenproof skillet over medium-high. Cook chicken until golden brown on both sides, about 5 minutes per side; transfer to a plate.
  3. Reduce heat to medium; heat remaining 1 Tbsp. extra-virgin olive oil in same skillet. Cook 2 medium shallots, thinly sliced, and 4 garlic cloves, finely chopped, stirring often, until shallots are translucent, about 4 minutes. Add 3 sprigs thyme, 1 cup heavy cream, 3 Tbsp. Dijon mustard, 1 Tbsp. honey, 1 tsp. freshly ground pepper, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. ground turmeric; stir to combine. Bring to a simmer, then return chicken and any accumulated juices to skillet.
  4. Transfer skillet to oven and bake until sauce is slightly reduced and chicken is cooked through (an instant-read thermometer inserted into thickest part of breasts should register 160°), 20–25 minutes.

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Recipe by Rachel Gurjar for Bon Appétit

Grilled Pesto Chicken Breasts

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This pesto chicken recipe takes a three-pronged approach, compliments of Cook’s Country. Starting with a batch of homemade pesto, a portion is thickened with extra Parmesan cheese to make a stuffing for the bone-in, skin-on breasts. A cheese-less portion of the pesto functions as a marinade, flavoring the outside of the meat. Finally, cheesy pesto, thinned out to sauce consistency, is served with the chicken for one final hit of fresh basil flavor.

I am a white meat fan when it comes to chicken, while The Hubs prefers the dark meat which he believes to be juicier. While I can’t always argue with that logic, I do know that with the skin and bones of the breast pieces intact, the more succulent the meat will be.

Our poultry breasts weighed in at 15 ounces or so, a bit more than the 12-ounce pieces listed in the ingredients. In fact, one of them was larger than the other three and actually took an additional 7 minutes to come to temperature, so keep a close eyeball on the internal temps with an instant-read thermometer, especially if they are varying sizes.

Brimming with fresh basil, this recipe was a perfect opportunity to cut it back mid-season from our herb garden, encouraging robustness for the remainder of the season. And while the directions indicate to marinate the breasts in the pesto sauce in a bowl for one hour, I let them get happy in a large glass baking dish for three hours in the refrigerator wrapped tightly with saran wrap.

Results? The Hubs LOVED them! That’s big praise coming from a guy who steadfastly prefers the dark meat of the thighs and legs. He couldn’t believe how moist the white meat remained and how flavorful the overall pesto approach was. “Let’s make this for company” he sang, and I thought yes, let’s!

Note: that the pesto base is divided into three separate mixtures for marinating, stuffing, and saucing the grilled chicken.

Grilled Pesto Chicken Breasts

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 cups fresh basil leaves
  • ¾ cup extra virgin olive oil
  • 5 garlic cloves, peeled
  • 1 ½ Tbsp. lemon juice, about 1/2 large lemon
  • Salt and pepper
  • 2 oz. Parmesan cheese, grated (1 cup)
  • 4 (12-oz.) split bone-in chicken breasts, trimmed

Directions

  1. Process basil, ½ cup oil, garlic, lemon juice, and ¾ teaspoon salt in food processor until smooth, about 1 minute, scraping down bowl as needed. Remove ¼ cup pesto from processor and reserve for marinating chicken.
  2. Add Parmesan to pesto in processor and pulse until incorporated, about 3 pulses. Remove ¼ cup Parmesan pesto from processor and reserve for stuffing chicken.
  3. Add remaining ¼ cup oil to Parmesan pesto in processor and pulse until combined, about 3 pulses; set aside for saucing cooked chicken.
  4. Starting on thick side of breast, closest to breastbone, cut horizontal pocket in each breast, stopping ½ inch from edge so halves remain attached. Season chicken, inside and out, with salt and pepper.
  5. Place 1 tablespoon of Parmesan pesto reserved for stuffing in pocket of each breast. Evenly space 2 pieces of kitchen twine (each 12 inches long) beneath each breast and tie to secure breast, trimming any excess twine.
  6. Place stuffed breasts in bowl and add pesto reserved for marinating. Rub pesto all over chicken, cover, and refrigerate for 1 hour.
  7. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
    FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-low. (Adjust burners as needed to maintain grill temperature of 350 degrees.)
  8. Clean and oil cooking grate. Place chicken, skin side up, on grill (over cool side if using charcoal). Cover and cook until chicken registers 155 degrees, 25 to 35 minutes.
  9. Flip chicken skin side down. If using charcoal, slide chicken to hot part of grill. If using gas, turn all burners to medium-high. (Our grill is very hot, so I only turned up the heat to medium.) Cover and cook until well browned and chicken registers 160 degrees, 5 to 10 minutes.
  10. Transfer chicken to platter, tent loosely with foil, and let rest for 5 minutes. Remove twine from chicken and carve meat from bone. Serve, passing Parmesan pesto sauce separately.

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Adapted from a recipe for Cook’s Country

Leftover chicken salad enjoyed poolside.

BTW, if you are lucky enough to have some leftover breasts, make a chicken pesto salad. When cooled, remove the cooked meat from the skin and bones. Either shred it, or cut it up in small chunks (it will still contain the pesto stuffing).

In a mixing bowl, add the chunked chicken, small diced celery, thinly sliced scallions, mayonnaise and more of the pesto topping. Salt and pepper to taste. Refrigerate until ready to use. We served ours the next day for lunch over Bibb lettuce and topped with sliced yellow and red bell peppers and more sliced scallions.

Chipotle Chicken Breasts

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A richly caramelized crust, juicy and flavorful interior, and a sauce so irresistible you’ll be tempted to eat it right out of the skillet. Take note, while the cooking portion is a mere 15 minutes or so, the seasoned poultry needs to be refrigerated uncovered for two hours, then sit at room temperature for another 30 minutes.

Why season and chill this chicken before cooking? That chilling time allows salt to penetrate the chicken and as the muscle fibers break down, it helps the meat reabsorb the juices. And no one enjoys a dried out piece of chicken!

Instead of just serving with plain steamed rice, we upped our game and made rice pilaf which also included a chipotle chile pepper. The other companion side served was glazed carrots.

Chipotle Chicken Breasts

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 skinless, boneless chicken breast halves
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp. vegetable oil
  • ¾ cup chicken broth, preferably homemade
  • 3 Tbsp. lime juice
  • 4 cloves garlic, minced
  • 2 Tbsp. butter
  • 1 chipotle chile pepper in adobo sauce, finely chopped
  • Chopped fresh cilantro

Directions

  1. Season chicken generously with salt and pepper. Place on a plate. Chill, uncovered, for 2 hours. Remove from refrigerator and let stand 30 minutes.
  2. Heat a heavy 12-inch skillet over medium-high heat. To check when hot enough, add a large drop of water (1/8 teaspoon) to the skillet. When it rolls around the pan like a bead of mercury it is ready. This will take 2 to 3 minutes.
  3. Remove skillet from heat; add oil. Swirl to coat bottom of skillet. Return to medium-high heat. Add chicken (don’t crowd the pan). Cook for 5 minutes or until a crust forms (be patient; the chicken will release when it’s ready to be turned). Turn and cook for 5 to 7 minutes more—or until chicken is done at 165°F. Adjust heat as necessary.
  4. Remove chicken from skillet to a plate; cover loosely. Remove skillet from heat. Carefully add broth, lime juice, and garlic to skillet (mixture will spatter). Return to heat. Bring to boiling, stirring to scrape up browned bits. Boil gently, uncovered, for 5 minutes or until reduced by about half. Remove from heat.
  5. Whisk in butter, chipotle, and any juices from the chicken.
  6. Spoon sauce over chicken to serve. Sprinkle with cilantro.

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Recipe by Colleen Weeden for Better Homes & Gardens

Mozzarella Mushroom Stuffed Chicken

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If chicken breasts brimming with lots of flavor is one of your goals, then this recipe is for you. Golden, crusty chicken on the outside; juicy and buttery on the inside; filled with two different types of cheeses, with the most delicious garlic butter mushrooms.

If there is not enough butter left in the pan after making the mushrooms, heat 1 tablespoon of butter in the pan and when it is done foaming, sear two breasts at a time for about 3 minutes per side. Repeat with the other two pieces of poultry.

And if you so choose, there’s an additional Garlic Parmesan Cream Sauce to take it over the top, which we opted not to make. Rather, we deglazed the pan with dry vermouth (wine) when finished browning the stuffed breasts. Before the wine fully evaporates, add the poultry back into the pan with accumulated juices, cover and cook for the allotted 20 minutes.

Most likely, you will have some seepage of cheese oozing out into the pan, as you can see on the right-most two pieces in the top photo. But don’t waste it, use that along with the brown juices to pour over over your platter of chicken.

And because we couldn’t possibly stuff any more ingredients into the slits after the mozzarella and mushrooms, we saved the grated parm for a topping. Sprinkle equal amounts over each breasts, return to the oven for two minutes, then top with a few leftover mushroom slices. We paired ours with a homemade rice pilaf and steamed green beans with a garlic butter finish.

Mozzarella Mushroom Stuffed Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

Mushrooms:

  • 4 Tbsp. butter
  • 8 oz. brown mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 Tbsp. fresh parsley chopped
  • Salt and pepper, to taste

Chicken:

  • 4 chicken breasts, skinless and boneless
  • Salt and pepper, to season
  • 1 tsp. onion powder
  • 1 tsp. dried parsley
  • 2 Tbsp. butter, divided
  • 8 slices mozzarella cheese
  • 1/4 cup fresh grated parmesan cheese
  • 1/4 cup dry vermouth or white wine, optional
  • 12 toothpicks to seal the stuffed breasts

Garlic Parmesan Cream Sauce:

  • 1 Tbsp. olive oil
  • 2 large cloves garlic minced or finely chopped
  • 1 Tbsp. Dijon mustard
  • 1-1/2 cups half and half or use reduced fat cream or evaporated milk*
  • 1/2 cup finely grated fresh Parmesan cheese
  • Salt and pepper, to your tastes
  • 1/2 tsp. cornstarch cornflour mixed with 2 teaspoons of water, optional
  • 2 Tbsp. fresh chopped parsley

Directions

Chicken:

  1. Preheat oven to 400°F.
  2. Melt butter in a large oven proof pan or skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add in mushrooms, salt and pepper (to your tastes), and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing your chicken.
  3. Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning. 
  4. Horizontally slice a slit through the thickest part of each breast to form a pocket. Fold and place 2 slices of mozzarella into each breast pocket. 
  5. Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juices in the pan for later. If there are any left over mushrooms, don’t worry. You’ll use them later). Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking.
  6. Heat the same pan the mushrooms were in along with the pan juices (the garlic butter will start to brown and take on a ‘nutty’ flavor). Add the chicken and sear until golden. Flip and sear on the other side until golden; about 3 minutes per side. You may have to do this in two batches so that the meat sears instead of steams.
  7. OPTIONAL: With pan empty, add 1/4 cup dry vermouth or white wine into hot pan and stir to loosen fond and browned bits. Return chicken and any accumulated juices to the pan.
  8. Cover tightly and continue cooking in preheated oven for a further 20 minutes, or until completely cooked through the middle and no longer pink.
  9. Move to serving platter and remove toothpicks. Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables.
  10. To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.

Sauce:

  1. Fry the garlic in the leftover pan juices until fragrant, about 1 minute. Reduce heat to low heat, and add the mustard and half and half (or cream). 
  2. Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly. If the sauce is too runny for your liking, add the cornstarch/water mixture into the center of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately.
  3. Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve.

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Adapted from a recipe by Karina of cafedelites