Description
Chicken Vinaigrette brings classic French countryside comfort right to your dinner table with tender, tangy chicken that dances between zesty herbs and smooth vinegar notes. Grab your skillet and prepare a simple, hearty meal that celebrates rustic French cooking traditions in just minutes.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts
Seasonings:
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon garlic powder
- 1 clove garlic
- Salt
- Freshly ground black pepper
Vinaigrette and Preparation Ingredients:
- ¼ cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon olive oil
- ¼ cup olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
Salad Components:
- Mixed greens salad
- Cherry tomatoes
- Cucumber slices
- Red onion
- Crusty bread
Instructions
- Flatten 4 chicken breasts to an even ½-inch thickness using a meat mallet to ensure uniform cooking.
- Mix 1 tablespoon olive oil, 1 teaspoon dried thyme, ½ teaspoon dried rosemary, and ¼ teaspoon garlic powder in a small bowl. Generously season with salt and pepper.
- Massage the seasoning mixture thoroughly over each chicken breast, coating every surface evenly.
- Let the seasoned chicken rest at room temperature for 15 minutes to absorb flavors.
- Heat a cast-iron skillet to 400°F with 1 tablespoon olive oil until the surface shimmers with heat.
- Carefully place chicken breasts into the hot skillet, ensuring they do not touch each other. Cook for 6 minutes on the first side until golden brown.
- Flip the chicken and cook an additional 5-6 minutes, or until the internal temperature reaches 165°F.
- Transfer chicken to a cutting board and allow it to rest for 5-7 minutes to retain moisture.
- Whisk ¼ cup red wine vinegar, 2 tablespoons Dijon mustard, and 1 tablespoon honey in a medium bowl.
- Slowly stream ¼ cup olive oil into the vinegar mixture, whisking constantly to create a smooth emulsion.
- Stir in 2 tablespoons chopped parsley, 1 tablespoon chopped chives, and 1 minced garlic clove.
- Season the vinaigrette with salt and pepper, tasting and adjusting as needed.
- Slice chicken breasts against the grain into ¼-inch thick strips.
- Arrange sliced chicken over mixed greens or on a plate, then drizzle generously with the prepared vinaigrette.
- Serve immediately alongside cucumber slices, cherry tomatoes, and crusty bread.
Notes
- Pounding the chicken breasts evenly helps them cook uniformly and prevents dry or tough spots.
- Marinating adds depth of flavor, so give the chicken at least 30 minutes to soak up the seasonings if time allows.
- Use a cast iron skillet for the best golden-brown sear, which develops a rich, caramelized exterior on the chicken.
- The vinaigrette can be stored in the refrigerator for up to a week, making it perfect for meal prep or quick weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 275 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 32 g
- Cholesterol: 75 mg