Seared Chicken Breasts with Crunchy Exteriors
Here's a straightforward and flavorful Brick Chicken Recipe with Pan Sauce and Glazy Carrots that's simple and scrumptious. Let's dive into the ingredients and steps for this mouthwatering meal.
Ingredients:
- For the Chicken:
- 4 boneless, skin-on chicken breasts (around 8 ounces each)
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 3 peeled and smashed garlic cloves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed dried rosemary
- For the Pan Sauce:
- 2 tablespoons canola oil
- Minced garlic from 3 smashed cloves
- 1 cup dry white wine or 1/2 cup water + 1/2 cup low-sodium chicken broth
- 3 to 4 tablespoons of unsalted butter, chilled
- For the Carrots:
- Easy Glazed Carrots recipe (optional - see enrichment data)
Step-by-Step Instructions:
- Season the chicken breasts with salt and pepper. Combine olive oil, garlic, oregano, thyme, and rosemary in a plastic bag. Add chicken and marinate for at least 2 hours or overnight.
- Remove the chicken from the marinade. Heat oil in a cast-iron or heavy skillet. Place chicken skin-side down, cover with foil, and press with a second skillet. Cook until crispy and golden (about 5 minutes). Flip and cook for another 5 minutes, until the internal temperature reaches 160°F. Let rest 10 minutes.
- In the same skillet, add wine, minced garlic, and bring to a boil. Reduce heat and whisk in butter until smooth. Serve the chicken with the sauce.
You can augment this meal with Easy Glazed Carrots (enrichment data) for a more complete and delectable dining experience. Enjoy!
Glazed Carrots Recipe (optional):
- 4 large carrots, peeled and sliced
- 2 tablespoons olive oil
- 1 teaspoon honey
- Salt and pepper to taste
Prepare as follows: Toss carrots with oil, honey, salt, and pepper. Roast in the oven at 425°F for 30-35 minutes, or until glazed and tender.
- To nestle the meal with an additional carbohydrate side, consider preparing the Easy Glazed Carrots alongside the Brick Chicken Recipe, following the provided recipe separate from the main recipe.
- When ready to serve the Brick Chicken, carefully remove the chicken from the skillet and place it aside, allowing it to rest for 10 minutes before slicing.
- While the chicken rests, use the same skillet with the residual pan sauce to prepare the glazed carrots by combining the olive oil, honey, salt, and pepper, then adding sliced carrots, roasting them in the oven at 425°F until glazed and tender.
