RECIPE: PAN-SEARED CHICKEN

Level: Easy

Serves: 2

Prep time: 10 minutes

Cook time: 30 minutes

  • Shopping list and supply list at the end of post

Ingredients

For the Chicken:

  • 2 boneless, skinless chicken breasts
    • (Each approximately 200g / 7 oz)
  • 2 tablespoons olive oil
    • (30 ml)
  • 2 tablespoons unsalted butter
    • (30 g)
  • 3 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves
    • (or 1/2 teaspoon dried thyme)
  • 1 teaspoon fresh rosemary, chopped
    • (or 1/2 teaspoon dried rosemary)
  • Salt and pepper to taste

For the Garlic Herb Butter Sauce:

  • 1/4 cup unsalted butter
    • (60 g)
  • 1 garlic clove, minced
  • 1 tablespoon fresh parsley, chopped
    • (or 1/2 tablespoon dried parsley)
  • 1 tablespoon fresh lemon juice
    • (15 ml)
  • Salt and pepper to taste

For the Roasted Vegetables:

  • 1 medium sweet potato, peeled and diced
    • (200g / 7 oz)
  • 1/2 cup baby carrots
    • (75 g)
  • 1/2 cup broccoli florets
    • (75 g)
  • 2 tablespoons olive oil
    • (30 ml)
  • 1/2 teaspoon dried oregano
    • (or 1 teaspoon fresh oregano)
  • Salt and pepper to taste

Instructions

Step 1: Prepare the Vegetables

  1. Preheat your oven to 200°C / 400°F.
  2. Place the diced sweet potato, baby carrots, and broccoli florets on a baking sheet.
  3. Drizzle with olive oil, sprinkle with dried oregano, salt, and pepper, and toss everything together to coat evenly.
  4. Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Step 2: Make the Garlic Herb Butter Sauce

  1. While the vegetables are roasting, melt 1/4 cup of unsalted butter in a skillet over medium heat. If you are a person who likes a lot of sauce you can double this recepie.
  2. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
  3. Stir in the fresh parsley and lemon juice, and season with salt and pepper to taste.
  4. Let the sauce simmer for another 2-3 minutes, then remove from heat. Set aside.

Step 3: Cook the Chicken

It can be a good idea to check the time left of coocking for the vegetables, if they have 10 minutes lef it is a good idea to start on this step, so everything is done almost at the same time. If you have more time than 10 minutes left of the vegetables, clean up after coocking and set table. When there is 10 minutes left, start the steps underneath.

  1. While the garlic herb butter sauce is resting, heat olive oil in a large skillet over medium-high heat.
  2. Season the chicken breasts with salt and pepper.
  3. When the skillet is hot, add the chicken breasts and sear for 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 75°C / 165°F).
  4. Once the chicken is cooked, remove it from the skillet and set it aside to rest.

Step 4: Plate the Dish

  1. Slice the chicken breasts and place them on the serving plates.
  2. Spoon the garlic herb butter sauce over the chicken.
  3. Serve with the roasted vegetables on the side.

Tips for a Perfect Romantic Dinner:

  • Wine Pairing: A glass of white wine, such as Chardonnay or Sauvignon Blanc, pairs wonderfully with this dish.
  • Optional Garnishes: Sprinkle a bit of fresh parsley over the roasted vegetables or chicken for a colorful, fresh touch.
  • Dessert: End the meal with something light and sweet, like chocolate-covered strawberries or a fruit sorbet.Shopping ListProtein & Dairy:
    • 2 boneless, skinless chicken breasts (approx. 200g / 7 oz each)
    • 1/4 cup + 2 tablespoons unsalted butter (90 g total)
    Vegetables:
    • 3 garlic cloves (for the chicken) + 1 garlic clove (for the sauce) = 4 garlic cloves total
    • 1 medium sweet potato (200 g / 7 oz)
    • 1/2 cup baby carrots (75 g)
    • 1/2 cup broccoli florets (75 g) – 1 broccoli should be enough
    Herbs & Seasoning:
    • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
    • 1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary), or fresh rosemary
    • 1 tablespoon fresh parsley (or 1/2 tablespoon dried parsley)
    • 1/2 teaspoon dried oregano (or 1 teaspoon fresh oregano)
    • Salt and pepper
    Other Ingredients:
    • 3 tablespoons olive oil (45 ml total)
    • 1 tablespoon fresh lemon juice (15 ml)
    Wine SuggestionsWhite Wine:
    • Chardonnay: Louis Jadot Bourgogne Chardonnay (France) or Kendall-Jackson Vintner’s Reserve (USA).
    • Sauvignon Blanc: Cloudy Bay (New Zealand) or Kim Crawford (New Zealand).
    Red Wine:
    • Pinot Noir: La Crema Pinot Noir (USA) or Meiomi Pinot Noir (USA).
    • Gamay: Georges Duboeuf Beaujolais-Villages (France) or Château Thivin Côte de Brouilly (France).
    Rosé:
    • Provence Rosé: Whispering Angel (France) or Miraval Rosé (France).
    Non-Alcoholic Pairing:
    • Sparkling water with a slice of lemon or lime.
    • Non-alcoholic Chardonnay or Rosé (e.g., Fre or Leitz).

Supplies Needed

For Cooking:

  • Large skillet (for searing chicken and making sauce)
  • Baking sheet (for roasting vegetables)
  • Small skillet (optional, for garlic herb butter sauce)
  • Knife (for cutting vegetables and mincing garlic)
  • Chopping board
  • Measuring spoons
  • Measuring cups (for olive oil, butter, and lemon juice)
  • Tongs or spatula (for flipping chicken)
  • Meat thermometer (to check the internal temperature of chicken)
  • Serving plates

For Serving:

  • Fork and knife for each serving
  • Optional garnish like extra parsley or lemon wedges