One Pan Chicken

One Pan Chicken

This One Pan Chicken recipe is simple, delicious and sure to impress! Featuring a creamy dijon sauce. Smoky sautéed mushrooms and potatoes. And savory pan seared chicken breast. What is better than this healthy, easy to follow One Pan Chicken recipe with minimal cleanup?

Why Sear One Pan Chicken?

Sautéing chicken will add some serious flavor to your dish. I will be the first to admit, searing meat in a skillet may seem like a boring process. You add some oil, heat over medium-high heat. Cook until the exterior is browned, and reaches an internal temperature of 165 degrees.

That really does not sound too exciting. However, the science that is taking place is far from boring!

Inside your pan there is an orchestra of flavor. An ongoing string of chemical reactions. That sizzling sound you hear when searing meats or veggies is actually a very complex process called the Maillard reaction.

The Maillard Reaction

What is the Maillard Reaction?

The Maillard reaction (also known as the “Browning Process”) is a chemical reaction between protein and sugars that gives browned food its distinctive flavor. Heat is used to create new and complex flavors, similar to the process of caramelizing an onion.

The Maillard reaction occurs at temperatures above 275 degrees Fahrenheit. Which is why we sear steak over high heat. As opposed to boiling in a pot of water. The boiling point of water is 212 degrees. So the Maillard reaction would not occur.

When to use the Maillard Reaction?

The good news is the Maillard reaction occurs pretty much everywhere in cooking. It is what gives steak its tasty, perfectly browned crust. Provides the rich, robust flavor found in roasted coffee beans. And is what turns bread the color brown when toasting.

We use the Maillard Reaction in this recipe in a few different ways. It is used when searing the chicken breast over high heat. This causes the white colored skin to turn a deep brown. It is also why we sauté the mushrooms and potatoes. By browning, we introduce flavors that pair well with the creamy dijon sauce.

How to Cook One Pan Chicken

Preparing for the Sear

Dry Brine When Possible

Dry brining is a technique which uses salt and air to both season, and dry the surface area at the same time. The salt and air work in unison to remove moisture from the surface of the meat.

• First, generously season the surface of the chicken breast with salt.
• Next, place uncovered chicken breast in fridge overnight.
• Remove, and season chicken breast with Italian seasoning before searing.

The salt dry brine works two fold in that it helps to dry out the surface of the chicken breast for faster browning. While also helping to retain moisture within the breast for a juicier chicken breast!

Always Dry Your Chicken

Whenever pan searing meat, be sure to thoroughly dry the surface with a paper towel. This will help to increase the surface temperature faster, thus aiding in the Maillard process.

The faster you are able to start the browning process, the less time you will spend subjecting the meat to high temperatures. This helps tremendously with the end product, as no one wants a dry charred chicken breast.

Don’t Forget the Veggies!

As with chicken breast, it is best to dry your mushrooms and potatoes as much as possible before searing. This will help to maximize dry surface area for browning.

• Pat dry the mushrooms and potatoes with a paper towel
• Season liberally with salt
• Leave in fridge uncovered for at least 24 hours

Doing so will increase browning, and decrease overall sauté time. Adding complex flavors, while also improving the texture of the mushrooms. Resulting in no more mushy mushrooms!

Cooking One Pan Chicken

1. Create cutlets, by slicing the chicken breast in half lengthwise horizontally.
2. Add olive oil to pan. Heat over medium high heat.
3. Sprinkle Italian seasoning over chicken cutlets
4. Add chicken cutlets and sear for 3-4 minutes per side. (Or until exterior is well browned.)
5. Then, remove cutlets from pan and cover with foil.
6. Place butter in pan
7. Stir in mushrooms and potatoes. Sprinkle in baking soda. Sauté for 10 minutes.
8. Add in garlic and cook until fragrant (about 30 seconds)
9. Deglaze pan by adding white wine and scraping the bottom of the pan.
10. Add heavy cream, dijon mustard, chicken broth and thyme or rosemary sprig.
11. Dissolve corn starch in water and add to pan
12. Bring to a boil. Then, add chicken breast back to pan and cook for 5 minutes.
13. Remove pan from heat and allow to cool for 5 minutes
14. Garnish with parsley and fresh tomato slices. (optional)
15. Finally, serve warm over rice with some freshly baked bread!

What to serve with One Pan Chicken

One Pan Chicken goes great with a variety of sides. For the perfect winter meal, serve over the top of some white or brown rice. Doing so will allow the rice to soak up all the creamy dijon sauce. Creating some absolutely delicious flavors!

Of course, this dish is perfect all on its own. But, if you are looking to add some sides, it also goes great with a freshly baked loaf of bread. My favorite is to use bread to soak up the creamy dijon sauce at the end of the meal!