Pan-Roasted Chicken With Mint Sauce Recipe

Name: Pan-Roasted Chicken With Mint Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bobby Flay's Pan-Roasted Chicken With Mint Sauce; By SAM SIFTON; SUMMARY; Bobby Flay served a version of this chicken at Bolo, the elegant little jewel box of a restaurant he had on 22nd Street until 2007, when the building that housed it was sold. It came pan-roasted be…; TOTAL TIME40 minutes.; FOR THE CHICKEN; 4 bone-in, skin-on chicken breasts; Kosher salt to taste; 2 tablespoons Spanish paprika; 2 teaspoons ground cumin; 2 teaspoons ground mustard; 2 teaspoons ground fennel seed; 1 teaspoon freshly ground black pepper; 3 tablespoons extra-virgin olive oil; FOR THE MINT SAUCE; 1 cup fresh mint leaves; 1/2 cup fresh parsley leaves; 4 cloves garlic, peeled and roughly chopped; 1 serrano chile, seeds removed and roughly chopped; 1 tablespoon honey; 1 tablespoon Dijon mustard; 1/2 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper.

Servings: persons

Bobby Flay's Pan-Roasted Chicken With Mint Sauce
By SAM SIFTON
SUMMARY
Bobby Flay served a version of this chicken at Bolo, the elegant little jewel box of a restaurant he had on 22nd Street until 2007, when the building that housed it was sold. It came pan-roasted beneath a blanket of what Flay called Spanish spices, with a vibrant green mint sauce rich with chiles, honey, salt and mustard. The dish was one of the restaurant's best sellers. I ate it about 3,000 times there before getting the recipe and adapting it for those of us who cook at home. Of course you can make the exact same dish with chicken thighs if you want. But some will prefer the breast meat. Some always have.
TOTAL TIME40 minutes.
FOR THE CHICKEN
4 bone-in, skin-on chicken breasts
Kosher salt to taste
2 tablespoons Spanish paprika
2 teaspoons ground cumin
2 teaspoons ground mustard
2 teaspoons ground fennel seed
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
FOR THE MINT SAUCE
1 cup fresh mint leaves
1/2 cup fresh parsley leaves
4 cloves garlic, peeled and roughly chopped
1 serrano chile, seeds removed and roughly chopped
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper.

1
PREPARATION
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1.
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Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
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2.
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Heat the oil in a large, oven-safe saute pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
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3.
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Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
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Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fine accompaniment, along with sauteed greens.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Bobby Flay's Pan-Roasted Chicken With Mint Sauce, By SAM SIFTON, SUMMARY, Bobby Flay served a version of this chicken at Bolo, the elegant little jewel box of a restaurant he had on 22nd Street until 2007, when the building that housed it was sold. It came pan-roasted beneath a blanket of what Flay called Spanish spices, with a vibrant green mint sauce rich with chiles, honey, salt and mustard. The dish was one of the restaurant's best sellers. I ate it about 3,000 times there before getting the recipe and adapting it for those of us who cook at home. Of course you can make the exact same dish with chicken thighs if you want. But some will prefer the breast meat. Some always have., and more.

Yes, Pan-Roasted Chicken With Mint Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Roasted Chicken With Mint Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions