Growing up we ate chicken all the time, not that I am complaining Mom! Grilled, baked, roasted, beer can (which is great and you should try!), you name it, we ate it.
So when I found a recipe for chicken that you first pan-sear and then bake in the oven for a bit, something completely new to me, I of course had to give it a try. Plus, the mention of garlic sauce and I was sold.
Preparing the chicken is so easy. All you do is give it a rub with a bunch of spices.
Then you sear it in an oiled pan for two minutes on each side.
You add some chicken broth and garlic cloves and toss in the oven for about 10 minutes.
Be super careful when you remove it though, you will forget the handle is hot on the pan, or at least I did! I kept trying to grab it, of course, but luckily I managed not to do any damage, so keep your oven mit on.
After the chicken is done cooking, remove the chicken onto a plate/platter and add a bit more chicken broth. Crush the garlic cloves with a fork and let simmer for a few minutes.
The sauce is really delicious, and is a great combination of the chicken flavors and spices. Now I know that looks like a ton of garlic, but it really absorbs the broth and I swear, you won’t finish with horrible garlic breath!
To go along with the chicken, I decided to saute up some spinach and mushrooms.
I cooked the mushrooms for a bit with some olive oil cooking spray, salt and thyme, then added some lemon juice and spinach.
I just let everything cook together for a while on medium heat, and it was a great side dish for the chicken.
This meal is super healthy, while also being very filling. I almost didn’t have room for a chocolate chip cookie, though I managed to make room!
1 tsp paprika
1 tsp thyme, dried
1 tsp rosemary, dried
1/2 tsp salt
1 tsp olive oil
1 lb boneless, skinless chicken breasts, 4 4-ounce pieces
12 medium garlic cloves, peeled and halved
1 cup fat-free chicken broth, reduced sodium, divided
Pre-heat oven to 450°
Combine first 4 ingredients in a small bowl, mix
Sprinkle both sides of each chicken breast with the spice mixture
Heat oil in skillet over medium heat
Cook chicken 2 minutes on each side
Add garlic and 3/4 cup of broth
Place pan in oven and bake chicken for 10 minutes, or until cooked through
Remove skillet from oven and place chicken on a platter
Return pan to stove top and heat, adding 1/4 cup of remaining broth
Mash garlic with a fork
Cook sauce for 2 minutes, or until thoroughly heated, stirring
Serve by spooning 2 tbsp of sauce on each piece of chicken
Yields 4 servings
Spinach and Mushroom Saute (own recipe)
2 cups mushrooms
4 cups spinach
2 garlic cloves
2 tbsp lemon juice
dried Thyme and Salt to taste
Olive oil cooking spry
Spray a large skillet with olive oil cooking spray
Add mushrooms, salt and thyme and saute for about 4 minutes
Add lemon juice, garlic and spinach
Cook until mushrooms are soft and spinach has wilted
Yields 2 servings