This is one of those recipes that looks and tastes fancy, but is really super easy to make. The hardest part is cleaning up the spatter from the hot oil! Searing the chicken helps it stay juicy, while the sauce uses all the brown bits on the bottom of the pan to flavor the entire dish. I sautéed the broccoli in a separate pan, but if you really wanted a one pan meal, you could cook the greens first then warm them up at the end. But you do you!

This would be great for meal prepping, dinner guests or just a simple night in with the fam. It can be scaled very easily to make enough for two, four or six people. For our family of four, I used two monstrous chicken breasts that I pounded to a medium thickness. If your chicken breasts are normal in size (aka not grown in Chernobyl) don’t feel the need to pound them. Too thin and they will dry out, too thick and they’ll take forever to cook.

Recipe

• 2 chicken breasts
• 4-6 sprigs of fresh Thyme, Tarragon or Rosemary (or whatever herbs you have on hand!)
• 5 TBS olive oil
• 4 cloves of garlic – roughly chopped
• 2 shallots – diced
• 1/4 cup white wine, chicken broth or water
• 1 cup of chicken broth
• 3 TBS butter
• 1 lb baby broccoli – washed, stems trimmed (I buy mine at Trader Joe’s or Safeway)
• 2 TBS Everything but the Bagel Seasoning

Using a medium to large skillet add 3 tablespoons of olive oil. Slowly bring the heat up; the longer the oil takes to warm, the more the flavors bloom. Once the oil is almost smoking, add your chicken breasts to the pan. Depending on the size of the pan, this may have to be done in batches so the poultry isn’t crowded.

For this particular method to work, you want to cook the chicken 70% of the way before flipping it. This will take about 7-8 minutes, give or take. You’ll see the chicken begin to turn opaque on the sides as the bottom gets nice and browned. Once this happens, flip the chicken and cook until the temperature reaches 155. Remove and set aside. Yes, the internal temp should be 165, but as the chicken rests, the numbers will rise. Promise. If you’re concerned, feel free to loosely tent it with a piece of foil for five minutes.

In a separate pan, drizzle two tablespoons of olive oil and warm it up. On medium heat, sauté broccoli until cooked to your desired crunchiness (or none if that’s your jam). Sprinkle with Everything but the Bagel seasoning and turn off the heat.

To the poultry pan, add your shallots and cook until soft and translucent – about 3 minutes. Then toss in the garlic. Once the garlic is fragrant (about 90 seconds) pour in the wine, broth or water to deglaze the pan. Be sure to scrape the browned bits as most of the flavor is in these pieces! Allow 80% of the liquid to evaporate then drop in your butter and 1 cup of chicken broth. Bring to a boil, then add in the herbs. Reduce heat to low, and simmer for 10 minutes. The pan sauce should reduce by half.

Return the chicken (and any juices) to the pan and heat until warmed. Plate up with the broccoli and enjoy! I like to serve this with a rice medley, but it would be equally delicious with mashed potatoes, risotto, or roasted veggies.

Bon Appetit!