This Pan-Seared Chicken Breasts with Radish is a delicious, healthy way to cook chicken. My top tip for cooking chicken is to place it on the pan and leave it to cook undisturbed for about 5 minutes. This will ensure that the meat is cooked through with a nice golden crust on the outside.
It couldn’t be easier to make this salad too. Start by preparing radishes and scallions for the salad. Whisk up a vinaigrette and use half to dress the salad. Transfer the other half to 2 plates. Pound the chicken to flatten and cook on a skillet with olive oil. Once cooked, transfer to the plates with the vinaigrette before slicing. Serve on the vinaigrette-coated plates with the radish salad. Enjoy!
To make Pan-Seared Chicken Breasts with Radish, you will need the following ingredients:
Trim green tops from 12 ounces of radishes. Chop the radishes into quarters or ½-inch pieces. Transfer to a medium bowl. Season generously with kosher salt and freshly ground pepper. Using your hands, toss radishes, squeezing lightly to dissolve some of the salt and help the radishes release some juices.
Cut the top 3 inches of greens from 6 scallions. Trim the root ends and discard. Slice the scallions thinly and transfer to the bowl with the radishes. Toss well to combine and set the bowl aside.
Whisk 2 tablespoons of white wine vinegar with 1 tablespoon of prepared horseradish and 2 teaspoons of Dijon mustard in a small bowl. Once combined, add ¼ cup extra-virgin olive oil gradually, whisking constantly until fully emulsified. Season the vinaigrette with salt and pepper to taste.
Dress the radish salad with half of the vinaigrette. Toss well to coat and divide the remaining vinaigrette between 2 plates.
Place 2 skinless, boneless chicken breasts between 2 sheets of parchment paper. Pound the chicken using a rolling pin or meat mallet until they are about ¼-inch thick. Season both sides with salt and pepper.
Heat the remaining 3 tablespoons of oil in a large heavy-based frying pan or skillet over medium-high heat.
Add the chicken to the pan and press down with a spatula. Cook the chicken breasts undisturbed, for about 5 minutes until the chicken is deep golden brown on the bottom. Turn the chicken over and cook for about 2 minutes until the second side is light golden brown and the meat is just cooked through.
Transfer the cooked chicken breasts to the plates with the vinaigrette. Let the cooked chicken stand for 5 minutes
Place the breasts on a clean chopping board and slice each one diagonally into 4 or 5 pieces. Return to the plates.
Spoon the radish salad over and around the chicken, making sure to get all the vinaigrette too.
This Pan-Seared Chicken Breasts with Radish recipe is a delicious, healthy way to cook chicken. Try it soon and come back to leave a comment with your thoughts!
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