Pan-Seared Chicken Breasts with Pan Sauce and Spring Vegetables; Kenji's Cooking Show

Ingredients

• 3 pieces Chicken Breast, Skin‑On (about 6 oz each, patted dry)
• 1 large Carrot (cut into faux‑tornai wedges)
• 12 spears Asparagus (trim woody ends)
• 1 cup Snap Peas (trim ends)
• 4 oz Morel Mushrooms (cleaned, larger ones quartered)
• 3 Tbsp Unsalted Butter (cut into cubes, room temperature)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• 2 sprigs Fresh Thyme
• 1 sprig Fresh Rosemary
• 1 small Shallot (finely diced)
• ¼ cup Dry Vermouth (or dry white wine or sherry)
• 1 cup Low‑Sodium Chicken Stock (store‑bought)
• 1 tsp Unflavored Gelatin (bloomed in stock)
• 1 Tbsp Lemon Juice (freshly squeezed)
• 1 tsp Soy Sauce (low‑sodium preferred)
• 1 tsp Dijon Mustard
• to taste Salt
• to taste Black Pepper (freshly cracked)

Instructions

1. Pat and Season Chicken

   Remove chicken breasts from the fridge, pat them completely dry with paper towels, then season both sides generously with salt and freshly cracked black pepper.

   Time: PT5M

2. Prep Vegetables

   Trim the woody ends of the asparagus, cut the large carrot into faux‑tornai wedges (rotate the carrot a quarter turn between each cut), and set snap peas aside.

   Time: PT5M

3. Blanch Vegetables

   Bring a large pot of salted water to a boil. Add the carrot wedges first; after 2 minutes add asparagus and snap peas. Blanch for another 2‑3 minutes until bright‑colored and just tender. Transfer immediately to a bowl of ice water to stop cooking, then drain.

   Time: PT10M

   Temperature: 212°F

4. Bloom Gelatin in Stock

   Combine the low‑sodium chicken stock with the teaspoon of unflavored gelatin in a small bowl. Stir and let sit for 5 minutes until the gelatin fully blooms.

   Time: PT5M

5. Heat the Skillet

   Place the heavy copper skillet over medium heat, add 1 Tbsp olive oil, and wait until the oil shimmers but does not smoke.

   Time: PT2M

   Temperature: Medium (≈350°F)

6. Sear Chicken Skin‑Side

   Lay the chicken breasts skin‑side down gently into the hot pan. Do not move them. Cook until the skin releases easily and turns deep golden‑brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑High (≈375°F)

7. Flip and Baste

   Turn the chicken over, add the remaining 1 Tbsp butter, thyme, and rosemary. Tilt the pan and spoon the melted butter over the meat continuously for 3 minutes.

   Time: PT3M

   Temperature: Medium (≈350°F)

8. Rest Chicken

   Transfer the chicken to a plate, loosely cover with foil, and let rest for 5 minutes while you finish the sauce.

   Time: PT5M

9. Sauté Morels and Shallots

   Add the quartered morel mushrooms to the same skillet; sauté 2 minutes until they begin to brown. Add the diced shallot and cook another minute until translucent.

   Time: PT3M

   Temperature: Medium‑High (≈375°F)

10. Deglaze and Add Flavor

    Splash in the soy sauce, then pour the vermouth (or wine). Stir, scraping up browned bits, and let reduce for about 2 minutes.

    Time: PT2M

    Temperature: Medium‑High (≈375°F)

11. Incorporate Gelatin‑Enriched Stock

    Stir the gelatin‑bloomed stock into the pan, bring to a gentle simmer, and reduce until the sauce coats the back of a spoon (about 5 minutes). Whisk in mustard and lemon juice, then finish with the remaining 2 Tbsp butter for a glossy finish.

    Time: PT5M

    Temperature: Medium (≈350°F)

12. Glaze Vegetables

    Add the blanched carrots, asparagus, and snap peas to the sauce. Toss quickly over medium heat for 1‑2 minutes until the vegetables are fully coated and heated through.

    Time: PT2M

    Temperature: Medium (≈350°F)

13. Plate and Garnish

    Slice each rested chicken breast on a bias, arrange on plates, pile the glazed vegetables beside the meat, drizzle extra sauce, and garnish with a sprig of thyme and a few fresh parsley leaves.

    Time: PT3M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

15 g

Fat

20 g

Fiber

4 g