Best Pan Roasted Garlic And Herb Chicken Breasts With Chopped Salad And Creamy Caper Dressing Recipes

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PAN-ROASTED CHICKEN BREASTS



Pan-Roasted Chicken Breasts image

These chicken breasts are fast, easy, and delicious. By 'pan-roasting,' you can easily monitor the internal temp. Leaving the skin on adds a lot of flavor and much needed moisture.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 17m

Yield 4

Number Of Ingredients 7

4 boneless chicken breast halves with skin
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh herbs (thyme, parsley, rosemary)
2 tablespoons olive oil
¼ cup apple cider vinegar
4 tablespoons cold butter, cut into small pieces
1 tablespoon chicken broth (or water), if needed to thin sauce

Steps:

  • Season chicken on both sides with salt and pepper.
  • Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
  • Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.

Nutrition Facts : Calories 462.4 calories, Carbohydrate 0.3 g, Cholesterol 157.2 mg, Fat 30 g, Fiber 0.1 g, Protein 45.1 g, SaturatedFat 11.5 g, Sodium 243.5 mg, Sugar 0.1 g

PAN-ROASTED GARLIC AND HERB CHICKEN BREASTS WITH CHOPPED SALAD AND CREAMY CAPER DRESSING



Pan-Roasted Garlic and Herb Chicken Breasts with Chopped Salad and Creamy Caper Dressing image

Yield 4 servings

Number Of Ingredients 16

4 garlic cloves, finely chopped
1 cup fresh flat-leaf parsley leaves (a few large handfuls), chopped
1 teaspoon hot sauce, such as Tabasco (eyeball it)
6 tablespoons extra-virgin olive oil (EVOO)
Salt and freshly ground black pepper
4 6-to 8-ounce boneless, skinless chicken breast halves
4 tablespoons mayonnaise, plain yogurt, or sour cream
3 tablespoons capers, drained, coarsely chopped
2 tablespoons red wine vinegar (eyeball it)
3 tablespoons fresh dill, chopped
1 tablespoon Dijon mustard
1 pint yellow cherry or grape tomatoes, halved
1 large head of radicchio, thinly sliced
6 scallions, thinly sliced
1 seedless cucumber, cut in quarters lengthwise, then sliced into bite-size pieces
Crusty bread, sliced and toasted

Steps:

  • Preheat the oven to 400°F.
  • In a shallow dish, combine the garlic, parsley, hot sauce, 3 tablespoons of the EVOO, salt, and pepper. Add the chicken breasts and coat in the mixture; marinate for 5 minutes.
  • While the chicken is marinating, in a bowl combine the mayonnaise with the capers, red wine vinegar, dill, mustard, and some pepper. In a slow, steady stream, whisk in the remaining 3 tablespoons of the EVOO.
  • Preheat a large nonstick oven-safe skillet over medium-high heat. Add the chicken to the hot pan and brown on each side for 2 to 3 minutes. Transfer the skillet to the oven and roast the chicken for about 15 minutes, or until it is cooked through.
  • While the chicken is roasting, in a salad bowl combine the cherry tomatoes, radicchio, scallions, and cucumbers. Pour the creamy caper dressing over the chopped veggies and toss to combine.
  • Serve the chicken breasts whole or sliced with some of the dressed chopped salad and the toasted bread.

PAN-ROASTED CHICKEN BREASTS WITH HERB OIL



Pan-Roasted Chicken Breasts with Herb Oil image

Make a flavored oil with parsley, red pepper flakes and garlic to liven up golden-brown chicken breasts.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 8

1/4 cup plus 2 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breast halves (about 2 pounds total)
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh parsley
2 tablespoons red wine vinegar
Pinch of crushed red pepper flakes
1 garlic clove, minced
Roasted potatoes and green salad, for serving

Steps:

  • Preheat oven to 350 F. Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons of oil. Pat the chicken dry and sprinkle with salt and pepper. Lay the breast halves, smooth-side down, in the skillet and cook, flipping once, until golden on both sides, about 4 minutes per side. Transfer the skillet to oven and bake until just cooked through, 10 to 12 minutes. Transfer the baked chicken to a cutting board to rest for 5 minutes.
  • Meanwhile, whisk the remaining 1/4 cup oil, parsley, vinegar, pepper flakes, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a small bowl. Slice the chicken and serve with the herb oil, roasted potatoes and a green salad if desired.

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