Skillet Asian-Style Chicken Breasts
with roasted Asian-style brussels sprouts
We use the last of our Asian marinade to add flavor to our skillet chicken breasts and roasted brussels sprouts. End the week with this simple, easy dish.
Smarts: All you need for a pan-sauce is just delicious brown bits and some stock (or even wine). Enjoy your meat with even more flavor.
- Chicken breasts - 2, halved ((~1 lb))
- Asian marinade (from Monday) - 2 Tbsp
- Cooking oil - 1 1/2 Tbsp
- Chicken stock - 3/4 cup
- Lemon - 1/2, juice of
- Onions - 1/2, sliced
- Brussels sprouts - 1 lb, trimmed and halved
- Cilantro - 1/4 bunch, chopped
- Asian marinade (from Monday) - 2 Tbsp + 2 Tbsp
- Lemon - 1/2, juice of
- Peanuts - 1/4 cup, crushed
- Onions / Brussels sprouts / Cilantro - Prep as directed. (Can be done up to 4 days ahead)
- Chicken breasts - Halve. Cover in Asian marinade. Tenderize with a fork and marinate for at least 30 minutes and up to 1 day. (Can be done up to 1 day ahead)
- Prep veggies for roasting - Spread onions and brussels sprouts out onto a sheet pan in one layer. Cover tightly with foil.
- Heat oven to 500F (260C) degrees. Steam brussels sprouts for ~8 minutes.
- Uncover sheet pan and toss with first part of Asian marinade and roast for 10 to 14 minutes, until outer leaves are golden and crisp. When brussels sprouts are done roasting, toss with second part of Asian marinade, lemon juice, and cilantro fresh out of the oven. Season to taste with salt and pepper and garnish with peanuts.
- While veggies are roasting, heat up a skillet or saute pan over medium-high heat. Add cooking oil and then chicken breasts to heated oil with the marinade. Sear on both sides until golden, ~3 minutes each.
- Lower heat and pour in chicken stock. Cover and cook for another 2 to 4 minutes, until chicken has reached 165F (74C) degrees. Remove chicken from pan, and slice after it’s rested for ~5 minutes.
- Simmer remaining liquid in the pan until it’s reduced to half. Squeeze in lemon juice and then pour it over sliced chicken. Enjoy with brussels sprouts on the side.
The whole dish was very tasty and I will definitely make this recipe again. The brussels sprouts had a pop of flavor. I used a non-stick frying pan to cook the chicken instead of a saute pan and I think that was probably a mistake. The meat did not really sear well and there wasn't much flavor, even with the sauce over it. I will try making the recipe again and maybe add some cornstarch to the sauce to thicken it up a bit, then add salt and pepper.0 Helpful
This is my first "favorited" recipe. I thought it was really great, and loved the brussels sprouts on the side. My only qualm is that the flavors on the brussels sprouts were a bit too similar to the sauce for the chicken. Next time I might just toss the sprouts with salt and oil in addition to the cilantro/almonds, and skip the vinaigrette.0 Helpful
I didn't do a great job with the chicken, but the brussels sprouts were great!0 Helpful
Only made the brussel sprouts and they were good, but we could only find frozen ones so they were a bit more soggy than I'd like.0 Helpful
Very tasty vegetables and chicken, Also very easy to make.0 Helpful
Great flavors. We added some green beans to the Brussels sprouts for our toddler, but he ate a bunch of sprouts and requested more onions. I might add carrots to the veggies next time in this.0 Helpful