Chicken Dinner For Two (Edit recipe)

glassofweinstein

89 recipes
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60 followers

This is by far my favorite way to make chicken breasts! They come out with crispy skin and an unreal juicy center.

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PREP TIME

45 minutes

COOK TIME

40 minutes

INGREDIENTS

20

Serves: 2

Ingredients

Chicken

2 Chicken Breast, Split Halves (bone-in, skin-on**)
1 tsp Kosher Salt
.5 tsp Black Pepper
1 tsp Rosemary, Fresh
1 Tbsp Avocado Oil

Potatoes

1.5 lb Yukon Gold Potatoes, or gold, yellow
4 Tbsp Butter, Unsalted
.5 cup Heavy Cream (Whipping Cream)
1 sprig Rosemary, Fresh
.5 cup Parmesan Cheese, grated
1 Egg, large, room temp preferred
.5 tsp Kosher Salt
.25 tsp Black Pepper

Sprouts

.5 lb Brussels Sprouts, halved
1 tsp Avocado Oil
.25 tsp Kosher Salt
0.125 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Before cooking, bring the chicken to room temperature and dry brine the skin side. Coat the skin with kosher salt, and allow to rest until you’re ready to cook. Pat the chicken dry and then add the black pepper and rosemary.
Peel and quarter the potatoes, and place in a pot of water and bring them to a rolling boil together.
Preheat the oven to 425F. Preheat a large skillet (stainless steel or cast iron preferred) over medium heat. Heat the oil and add the halved brussels sprouts flat side down. Char for 2-3 minutes, flip, season, and push to the sides.
Add the remaining oil and place the chicken breasts skin-side down, applying a little pressure to ensure full contact. Cook for 5 minutes over medium high until a beautiful golden crust is formed. Flip the chicken bone-side down, and carefully transfer into the oven and roast for 20-25 minutes.
Strain the potatoes when they are fork tender. In the same pot, melt down the butter with the cream over low heat. Steep the rosemary for a few minutes before running your potatoes through a ricer. Fold everything together until silky, and then fold in the parmesan cheese. Crack an egg into a small bowl, and quickly add it into the potatoes stirring vigorously until creamy. Check for seasonings and reserve.
Carefully remove the chicken and sprouts from the oven and allow to rest for a minimum of five minutes. Serve warm over the mashed potatoes and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1007
Fat:	67 g
Carbohydrates:	80 g
Protein:	48 g
Cholesterol:	226 g
Sodium:	1460 mg
Fiber:	8 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.