Though I know it's nothing new, I've recently discovered the joys of pan roasted chicken and it's my new favorite thing! It's quick, easy and the chicken comes out flavorful, succulent and moist.
This recipe is super easy and takes no more than half an hour. I love making this when I'm on my own as I find it's a great dinner for one dish, however if you want to increase the quantity of people you're serving, you can just multiply the ingredients below. Depending on the pan you're using, if you serve more than 2 or 3 people, you may need to work in batches on the chicken. Another idea would be to increase the vegetables and split the chicken between the number of people you have since it's sliced anyway. For example, you could probably feed 4 people with only 3 chicken breasts.
One final note: don't get too hung up on the measurements for the veggies. I typically use either frozen or canned sweet corn. If I'm using frozen, I can measure out 100g exactly, however a can is 164g and I'll use the whole thing. Also, don't stress if you have a few more or less beans than suggested. The recipe below is simply a guide and there's no need to throw out extras if you have them.
1 chicken breast, boneless with skin on
2 tablespoons regular olive oil
300ml chicken stock
100g green beans
1 teaspoon wholegrain mustard
Splash or two of single cream
Sea salt flakes & freshly ground black pepper to taste
1. Preheat the oven at 180°C. At this time, start warming a serving plate as well.
2. In a large, non-stick frying pan or saucepan, add the chicken stock, corn and green beans and heat to a simmer. Continue to simmer until the beans are tender while you cook the chicken.
3. Heat the olive oil in a skillet or pan that can be used both stovetop and in the oven, such as a cast-iron skillet or cast-iron shallow casserole. When the oil is piping hot, place the chicken skin-down in the pan and fry it for about 3 minutes or until the skin crisps.
4. When the skin is crispy, flip the chicken breast over and transfer the pan to the oven for 10 to 15 minutes or until it's completely cooked through. When the chicken is done, remove it from the oven and rest it in the pan until you're ready to serve.
5. When the beans are tender, remove both the beans and corn with a slotted spoon to a warmed serving plate and return the pan with stock to the burner.
6. Stir a splash or two of cream, the wholegrain mustard, a pinch of salt and a few grinds of black pepper into the hot stock and bubble away until the sauce slightly thickens while you slice the chicken.
7. Slice the chicken breasts diagonally and lay the pieces on the vegetables. Finish by ladling the sauce over the whole lot.