Greenwood Chicken Recipe
The Greenwood Chicken recipe features tender chicken pieces marinated in a flavorful blend of herbs, spices, and citrus. It is then roasted or grilled to perfection, resulting in a crispy, golden exterior and juicy, flavorful interior. The dish is often served with a side of vegetables or rice, making it a delicious, balanced meal.
Equipment
- A sharp knife
- Cutting Board
- Large skillet or frying pan
- Mixing bowl
- Measuring spoons and cups
- Wooden spoon or spatula
- Tongs (optional)
- Plate for serving
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- 1 teaspoon rosemary fresh or dried
- ½ teaspoon paprika
- Salt and pepper to taste
- ½ cup fresh spinach chopped
- ¼ cup fresh parsley chopped
- 1 lemon for zest and juice
- ½ cup chicken broth
- 1 tablespoon heavy cream optional, for extra richness
Instructions
Step 1: Prepare the Chicken
- First, you’ll want to trim any excess fat off the chicken breasts, then season them generously with salt, pepper, and paprika. This adds flavor from the start. I usually rub the seasoning into the chicken with my hands for an even coating.
Step 2: Sear the Chicken
- In a large skillet, heat the olive oil over medium-high heat. Once it’s hot, add the chicken breasts to the pan. Sear each side for 3-4 minutes or until golden brown. I like to use tongs to flip the chicken gently.
- You don’t need to cook it all the way through just yet this step is about developing flavor and texture. Once seared, remove the chicken and set it aside on a plate.
Step 3: Saute the Aromatics
- In the same skillet, reduce the heat to medium and add the butter. Let it melt before adding the minced garlic, rosemary, and thyme. Sauté for about 1 minute, allowing the herbs to release their fragrance.
Step 4: Create the Sauce
- Once the garlic is softened and fragrant, pour in the chicken broth, stirring to combine with the herbs. You can add the lemon zest and juice at this point too, which really elevates the flavor. Let the broth simmer for about 3-4 minutes to reduce slightly.
- If you like a creamier sauce, add in the heavy cream now. Stir it in, allowing everything to combine into a luscious sauce.
Step 5: Return the Chicken to the Skillet
- Add the chicken breasts back to the skillet, spooning some of the sauce over the top. Let it simmer for another 10-12 minutes, flipping the chicken halfway through to ensure it’s fully cooked and absorbs all those wonderful flavors. The chicken should reach an internal temperature of 165°F (74°C) when it’s done.
Step 6: Finish and Serve
- As the chicken finishes cooking, sprinkle in the fresh spinach and parsley, allowing it to wilt and add some green color to the dish. Once everything is well-mixed, plate the chicken, drizzle the sauce over the top, and garnish with extra fresh herbs if desired.
Notes
This Greenwood Chicken recipe is versatile. If you don’t have fresh spinach, you can easily substitute it with kale or another leafy green. You can also add a handful of mushrooms to the sauce for an earthy depth of flavor. For a dairy-free version, simply omit the butter and cream, using olive oil as a substitute. Adjust the seasoning to suit your preferences – don’t be afraid to experiment!