This is one of my all time favorite recipes. It is a great go-to weeknight meal as it is quick, easy and delicious. It is even relatively low fat! The chicken always comes out perfectly done, moist and yummy, and it presents itself as much more gourmet than the time it takes to make. You can also vary the vegetables and herbs or add garlic or lemon. It is fancy enough for a company dinner and super easy on you!
Although my photos show 4 breasts, the recipe is for 2. Or make extras for another meal.
CHICKEN BREASTS WITH CARROTS AND LEEKS – serves 2
2 chicken breast halves, bone in, skin on, washed and patted dry
Salt
Pepper
1 tsp. olive oil – yes only 1 tsp. is needed
1 carrot – peeled and sliced into very thin julienned strips
1 leek – white part only, cleaned and sliced into thin julienned strips
6 thyme sprigs
2 tbs. dry white wine or dry vermouth
2 tbs. chicken stock
1 tsp. unsalted butter (optional)
2 tsp. chopped parsley for garnish
Preheat oven to 325 degrees.
Trim any extra fat off from the chicken breasts, discard, and salt and pepper both sides.
Heat oil in a non-stick, oven-proof skillet on medium-high to high heat. Place chicken breasts in, skin side down, and brown for 6 minutes. Turn breasts over and scatter the thyme, carrots and leeks all around and under the chicken. Especially make sure the thyme is under the breasts, otherwise it will just burn in the oven and not impart its flavor. Pour in the white wine and chicken broth and place the skillet in the oven for 18 minutes. Check with an instant read thermometer, it should read 155 – 160 degrees in the thickest part of the breast.
When done, remove the breasts to a platter to rest for 5 minutes. Boost the oven up to 425 degrees and put the skillet back in the oven with the vegetables and sauce. Make sure your carrots and leeks are tender. Remove skillet from the oven and swirl in the butter, if you are using. The butter makes the sauce richer, but it is not necessary if you are watching your waistline.
Place the vegetables on top of the chicken and drizzle the sauce over all. Garnish with the chopped parsley. Smile and serve with LOVE! It’s so pretty!
Since this is one of my absolutely favorite, no-fuss, gourmet-looking and gourmet-tasting chicken dinners, I’ve selected it to submit to the Delicious Chicken Recipe Contest at Plated.com.
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Nice presentation! Your fresh thyme looks great!
Rosemary Mullally recently posted…Wake Me Up!
Thank you! That’s thyme from my garden upstate!
Ha, you did it again. Somehow, you swirl and twirl the words and the glorious pictures…………..that you have this 90% vegetarian drooling.
Oh, you have a way about you.
Thanks for sharing such goodness (she said while using a napkin to wipe off the drool.)
Always, always enjoy stopping by.
D
Daleen Wilson recently posted…help your marriage, do a jig
Thank you Daleen!!! 🙂 🙂 🙂
So lovely and simple, the carrots, leeks and thyme are wonderful with the chicken and that sauce sounds divine!
apuginthekitchen recently posted…12 Years Ago Today….
Suzanne – this is really really good and really really simple!
I would love to sit down to this for dinner!
Maureen | Orgasmic Chef recently posted…Flourless Chocolate Cookies
Thanks Maureen!! It is yummy – and super easy. I think your father-in-law would even like it!
Such a clean beautiful dish. Your knife skill are impeccable! Love the photograph with the julienned carrots and leeks.
tinywhitecottage recently posted…wilted kale
Thank you!! The secret to knife skills is having great sharp knives!
Looks like a lovely dinner for a chilly fall night !
Francesca recently posted…Chermoula Eggplant with bulgar and yoghurt
Totally!! This one is actually great anytime of year.
I love this simple, but elegant recipe. We all need some quick and healthy go to meals for busy week nights. Have a super weekend. BAM
Bam’s Kitchen recently posted…Prosciutto Wrapped Chicken with Spinach and Feta and Roasted Peppers
Exactly!! Thank you! Have a great weekend too!
That looks delicious!
Raymund recently posted…Grilled Chicken and Peach Mango Salsa
Thanks! 🙂
Wonderful combination – simple but delicious, especially with the thyme.
The Healthy Epicurean recently posted…Sardine and tomato tart and terribly vain dogs
Thank you!! I LOVE thyme! Subtle but great!
Nice! And easy!
I found it helpful to cover the pan when I returned it to the oven after removing the chicken.
Yes that’s probably a great idea, Paige! Insures those carrots will cook! Thank you!
I never do this – but this was great – try it