Herbed Chicken Breast with Carrot Purée and Brown Butter
A tender and flavorful chicken breast seasoned with herbs, paired with silky carrot purée and topped with nutty brown butter for a comforting gourmet touch.
Equipment
- 1 Mixing bowl for brining chicken
- 1 Oven-safe skillet for searing and roasting
- 1 Saucepan for boiling carrots
- 1 Small pan for browning butter
- 1 Food processor or blender to puree carrots
Ingredients
Main ingredients
- 4 Chicken breasts bone in skin on
- ⅓ cup Kosher or Himalayan sea salt for brining
- 3 tablespoons Olive oil
- Pepper to taste
- Garlic powder to taste
- 4 sprigs Fresh thyme chopped, plus extra for garnish
- 2 tablespoons Fresh parsley chopped
- 4 cups Carrots peeled and sliced ¼" thick
- 2 cups Chicken broth
- ½ cup plus 2 tablespoons Butter separated
Instructions
Instructions
- Place 6 cups water into a large bowl, add sea salt and stir. Add chicken breasts. Let brine for 30 minutes.
- Preheat oven to 400°F and place oven rack in center position. Remove chicken from brine and pat dry with paper towels.
- Brush chicken skin with olive oil. Sprinkle with garlic powder, sea salt, pepper, and rub gently. Sprinkle with chopped thyme and parsley.
- Heat oven-safe pan over medium-high heat, add olive oil. Place chicken skin-side down and cook until golden brown, about 5 minutes. Turn and cook skin-side up for 3 minutes.
- Transfer skillet to oven and roast for 20–30 minutes or until internal temperature reaches 165°F.
- Meanwhile, boil chicken broth in a saucepan. Add carrots, reduce to simmer and cook until tender, about 8 minutes. Drain, reserving broth.
- Puree carrots with 2 tablespoons butter, salt, and pepper. Thin with reserved broth if needed. Return purée to saucepan and keep warm.
- Melt ½ cup butter in small pan over medium heat until brown and nutty smelling, about 5 minutes. Stir and remove from heat.
- To serve, spread carrot purée on plates, top with chicken, drizzle with brown butter, and garnish with parsley and thyme sprigs.
Notes
Store leftovers separately in airtight containers for up to 3 days or freeze for later. Reheat gently with a splash of broth to retain moisture and creaminess.