Spring has sprung here in New Jersey, which means all our outdoor chores are starting to make it into our weekly routine. Already knowing we would rather spend more time outside rather than in the kitchen cooking, these quick dinners are such a good option while transitioning into seasons.
The delicate flavor of the asparagus and complements of lemon in the gravy will have you thinking "summer's approaching" with every bite of this Chicken with a Lemon-Gravy Sauce but it is still cozy enough for the days the weather has a small chill in the air.
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For us foodies with food allergies who are over 21 years old, we recommend pairing this recipe with a glass of white wine. The bright lemon flavor in the gravy and the earthy tones of the Brussels Sprouts call for a refreshing drink that can cut through the richness of the dish. Try a crisp white wine like Sauvignon Blanc or a light-bodied white wine such as Pinot Grigio.
With minimal utensils and two levels of cooking, this recipe also allows you to clean up before the food is ready. I am not sure about you, but I love recipes like this. Just something so fulfilling to know there isn't a major cleanup after eating.
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Chicken with Brussels Sprouts, Asparagus, and a Lemon-Gravy Sauce
Ingredients
2 pounds Brussels Sprouts, cut into halves
Olive Oil
Sea salt and freshly ground black pepper
1 bunch thin asparagus, woody ends trimmed
3 garlic cloves, minced
Half of onion, finely diced
1 tablespoon fresh thyme or 1 teaspoon dried
1 tablespoon rosemary leaves or 1 teaspoon dried
1 cup Kettle & Fire bone broth
2 tablespoons oat milk, or dairy-free milk of choice
1 tablespoon arrowroot startch, or powder startch of your choosing
1 teaspoon lemon + extra for garnish
1 tablespoon chopped fresh parsley or dried
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Instructions
Preheat oven to 400°F. On a baking sheet lined with parchment paper, toss the halved Brussels Sprouts with about 2 tablespoons olive oil and season with salt and pepper. Roast in the oven for about 12 to 15 minutes, tossing once halfway through cooking.
Meanwhile, prepare your chicken by patting it dry and seasoning it all over with salt and pepper. If your chicken is on the thicker side, or the two breasts are uneven in size, you may want to consider tenderizing. Simply place the meat in between pieces of plastic wrap and pound it with a meat mallet before seasoning it.
Whether the time is up or not for the Brussels, remove the baking sheet from the oven, add the asparagus, and toss. Don't add any extra oil or seasoning yet. Place the baking sheet back in the oven.
Heat a skillet on the stove over medium-high heat. Add 2 tablespoons of olive oil, or until you have a very thin layer of oil covering the bottom of the skillet. Then add in the garlic and onions to sautee. Once they start getting a golden color, add in the chicken. Let it cook for 2 to 3 minutes, flip, and cook on the other side for another 2 to 3 minutes.
Remove the baking sheet from the oven again and transfer the chicken onto the baking sheet with the vegetable, reserving the garlic-onion-oil mixture in the skillet. Drizzle 1 tablespoon of [unused] olive oil over the top of everything, then season with thyme, rosemary, salt, and pepper. Roast for about 15 minutes, or until the veggies are tender and the chicken is cooked (internal temperature to read 165ºF).
While the baking sheet is in the oven, add the bone broth to the skillet and bring to a boil over high heat. Stir occasionally, scraping up any brown bits from the bottom of the skillet. Cook for about 6 minutes.
Meanwhile, mix the milk and startch in a small bowl until all clumps are out. If the mixture is too thick or needs to be loosened up more, add extra milk.
Reduce the heat of the skillet to medium-low and stir in the milk-starch mixture, lemon juice, and parsley. Stir until the sauce thickens to a creamy texture, then cook for about a minute more before reducing the heat to the lowest setting to keep warm until the chicken is ready. Season to taste with salt and pepper.
When the chicken and veggies are ready, transfer the chicken to a cutting board and let them rest for 3 minutes. Slice each breast into 4 or 5 slices.
When serving, add the roasted veggies onto the plate and drizzle lemon juice over the top. Add the sliced chicken on top of the veggies and spoon over the gravy sauce before serving. Enjoy!
