Herb-Crusted Chicken Breast
- Cook
- 15 min
2 chicken breasts, skinless and boneless
2 teaspoons kosher salt
Freshly ground black pepper
Herbed Breadcrumbs
¼ cup panko breadcrumbs
½ clove garlic, minced
2 tablespoons parmesan cheese, freshly grated
1 tablespoon chopped Italian parsley
Chopped fresh thyme
Freshly ground black pepper
1 tablespoon olive oil
1 ¼ tablespoons Dijon mustard
3 cups mixed seasonal greens
2 tablespoons olive oil, divided
Rub chicken with salt and pepper and set aside. Combine ingredients for Herbed Breadcrumbs. Preheat oven to 450ºF (230ºC).
Preheat the skillet over medium-high heat for about 90 seconds. Add 1 tablespoon of olive oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the skillet, then turn off heat. When smoke clears, place chicken breasts in the skillet and sear over low heat for about 2–3 minutes per side. Once lightly browned, transfer chicken to plate.
Using the same skillet, add 1 tablespoon of olive oil, mixed seasonal greens, and a pinch of salt. Sauté over medium heat for about 1 minute.
Turn off heat, place chicken on top of vegetables, brush with Dijon mustard, and top with Herbed Breadcrumbs. Bake for about 10–12 minutes until breadcrumbs are lightly browned. Test for doneness by gently pressing center of chicken breasts. Once you feel some resistance, remove from oven and serve.
For deeper browning, broil for an additional 1–3 minutes, watching carefully to avoid burning.
For mixed greens, go with hearty, seasonal vegetables like kale, asparagus, broccolini, and fava beans.
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