Herb-Crusted Chicken with Roasted Red Pepper Sauce
25min
35min
1
535
Chef's Note
This herb-crusted chicken offers a flavorful alternative to mushroom-based dishes. For the best flavor, use jarred roasted red peppers that are packed in water rather than oil. If you prefer a spicier version, add a pinch of red pepper flakes to the sauce. Fresh herbs make a significant difference in the crust, but dried herbs can be substituted at a ratio of 1 teaspoon dried for 1 tablespoon fresh.
Tags
Ingredients
8 oz chicken breast
1/2 cup panko breadcrumbs
1 tbsp fresh rosemary
1 tbsp fresh thyme
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp dijon mustard
2 tbsp olive oil
4 oz roasted red peppers
1 small shallot
2 cloves garlic
1/4 cup chicken broth
1/4 cup white wine
2 tbsp heavy cream
2 tbsp fresh basil
2 wedges lemon
Instructions
- 1
Preheat oven to 375°F. Line a baking sheet with parchment paper.
- 2
If using a thick chicken breast, butterfly it or pound to an even thickness of about 1/2 inch.
- 3
In a shallow dish, combine panko breadcrumbs, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper.
- 4
Brush the chicken breast with 1 tbsp Dijon mustard, coating all sides evenly.
- 5
Press the chicken into the herb-breadcrumb mixture, ensuring it's well coated on all sides.
- 6
Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Once hot, add the breaded chicken and sear for 2-3 minutes per side until golden brown.
- 7
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F.
- 8
While the chicken is baking, prepare the roasted red pepper sauce. Drain and roughly chop 4 oz of roasted red peppers.
- 9
In a separate saucepan, heat 1 tbsp olive oil over medium heat. Add the finely diced shallot and cook for 2-3 minutes until softened.
- 10
Add minced garlic and cook for 30 seconds until fragrant.
- 11
Add the chopped roasted red peppers and cook for 1 minute.
- 12
Pour in 1/4 cup white wine and let it reduce by half, about 2-3 minutes.
- 13
Add 1/4 cup chicken broth and simmer for 5 minutes.
- 14
Transfer the mixture to a blender and puree until smooth. Return to the saucepan.
- 15
Stir in 2 tbsp heavy cream and 1 tbsp chopped fresh basil. Season with remaining 1/4 tsp salt and pepper to taste.
- 16
Simmer the sauce for 2-3 minutes until slightly thickened.
- 17
When the chicken is done, let it rest for 5 minutes before slicing.
- 18
Serve the chicken with the roasted red pepper sauce spooned over the top, garnished with remaining fresh basil and lemon wedges on the side.
Nutrition Information (per serving)
535
44g
22g
30g
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