Steakhouse-Style Chicken Recipe

About this recipe

Steakhouse-Style Chicken is a hearty, flavor-packed dinner inspired by the bold and smoky flavors of American steakhouse cuisine. Juicy, well-seasoned chicken breasts are paired with a rich garlic butter sauce, caramelized onions, and a side of roasted vegetables for a complete and satisfying meal.

Ingredients

• - Schwartz Flat Leaf Parsley
• 500 G Chicken Breast Steaks 500g Garlic Butter
• - La Chinata Sweet Smoked Paprika
• - Filippo Berio Garlic Flavoured Olive Oil
• - Ktc Minced Garlic Paste
• - Broccoli 750g
• - Tata Salt
• 50G Pepper Black Ground BWFO
• 100 G East End Garlic Powder
• - Lurpak Unsalted Butter
• - Oxo Chicken Stock Cubes
• 1 Kg Red Onion 1kg
• 100 g Yorkshire English Carrots 100G

Instructions

1. 1. Preheat your oven to 200°C (180°C fan) or 400°F and line a baking tray with parchment paper.
2. 2. Season both sides of the chicken breasts with salt, pepper, smoked paprika, and garlic powder. Set aside to rest while preparing other ingredients.
3. 3. Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Once hot, sear the chicken breasts for 2-3 minutes per side until golden brown. Remove from the pan and set aside.
4. 4. In the same skillet, lower the heat to medium and add the butter. Let it melt, then stir in the minced garlic. Cook for 1 minute until fragrant but not browned.
5. 5. Add the chicken stock and stir, scraping up any browned bits from the bottom of the pan for extra flavor. Simmer for 2 minutes to slightly reduce the liquid.
6. 6. Return the chicken breasts to the skillet and spoon some of the garlic butter sauce over them. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 74°C (165°F).
7. 7. While the chicken bakes, prepare the caramelized onions by heating 1 tablespoon of olive oil in a separate pan over medium heat. Add the sliced onions and a pinch of salt, cooking for 10-12 minutes until soft and golden brown, stirring occasionally.
8. 8. For the roasted vegetables, toss the broccoli and carrots with olive oil, salt, and pepper on the prepared baking tray. Roast in the oven alongside the chicken for 15 minutes, or until tender and slightly charred.
9. 9. Once the chicken is cooked through, remove the skillet from the oven and let the chicken rest for 5 minutes. Stir in the chopped parsley into the garlic butter sauce for an herby finish.
10. 10. To serve, place each chicken breast on a plate, spoon over the garlic butter sauce, and top with caramelized onions. Serve with the roasted vegetables on the side.