The one-two punch of searing and roasting results in this perfectly browned, moist and tender skillet chicken recipe.
Serve this healthy chicken breast recipe alongside brown rice or your favorite whole grain.
pepper, and salt in a medium bowl; toss to coat.
Pat chicken dry and season with the remaining 1/8 tsp.
Heat canola oil in a 10-inch cast-iron or other ovenproof skillet over medium-high heat.
Add the chicken and cook until the underside is nicely browned, 3 to 5 minutes.
Remove the pan from the heat.
Turn the chicken over and brush the mustard mixture over the top.
Scatter the broccoli mixture around the chicken.
Transfer the pan to the oven.
If either the chicken or vegetables are done before the other, remove them.
Transfer the chicken to a clean cutting board and let rest for a few minutes.
Transfer the broccoli mixture to a small bowl; keep warm.
Meanwhile, place the skillet over medium-high heat and add vinegar and water.
Bring to a simmer, stirring and scraping up any browned bits from the bottom of the pan.
Simmer for 30 seconds.
Remove from the heat.
Add butter and whisk until melted.
Slice the chicken 1/2 inch thick and divide between 2 plates, along with the vegetables.
Drizzle the pan sauce over the chicken and vegetables.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
