- 12 oz Radishessuch as red, icicle, watermelon, or daikon
- Kosher Saltto taste
- Black pepperfreshly ground, to taste
- 6 Scallions
- 2 tbs White wine vinegar
- 1 tbsp Horseradishdrained prepared
- 2 tsp Dijon mustard
- ¼ cup plus 3 tbsp Olive oilextra-virgin
- 2 (about 12 oz total) Chicken Breastskinless, boneless
Pan-Seared Chicken Breasts with Radish
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:
Steps to make Pan-Seared Chicken Breasts with Radish
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.
Cook the chicken
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.
Allow chicken to rest