Skip to main content
Menu
Search
Menu
Close

TRY DIGITAL ALL ACCESS FREE

More cooking success,
less Thanksgiving stress.

How should you temp your turkey? Get proven answers to all your hows and whys, last-minute substitutions, and smart shortcuts trusted by millions of home cooks right here.

GET FREE ACCESS ▸
Volume 69

Dinner This Week: Pan-Roasted Chicken Breasts

By Keith Dresser Published

This week’s menus include Pan-Roasted Chicken Breasts, Cuban Picadillo, and Shrimp Fra Diavolo for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Pan-Roasted Chicken Breasts and Boiled Potatoes

Pan-Roasted Chicken Breasts with Sage-Vermouth Sauce calls for browning the chicken in a skillet and finishing it in a hot oven. The result is moist and tender chicken with crisp skin. After cooking the chicken, we use the caramelized drippings, or fond, left in the pan to make a quick and flavorful sauce. We pair the chicken with a simple dish of Boiled Potatoes with Butter and Chives. We like to cook whole potatoes that are less than 2½ inches in diameter since larger spuds tend to get mushy right under the skin by the time the center is cooked. We boil the potatoes skin-on in well-salted water to highlight their earthy taste.

Printable Shopping Lists: Pan-Roasted Chicken Breasts and Boiled Potatoes

Equipment Review Large Dutch Ovens

Dutch ovens do it all. But which pot makes “it all” easiest?

Dinner 2: Cuban Picadillo and Quinoa Salad

For Cuban Picadillo, we use a mixture of store-bought ground beef and pork for rich flavor. To keep the meat tender and moist, we soak it in a baking soda solution. Canned tomatoes and white wine provide bright flavor, and raisins introduce sweetness. For our Quinoa Salad with Red Bell Pepper and Cilantro, we start by toasting the quinoa to bring out its nutty taste. Spreading the cooked quinoa onto a baking sheet to cool produces the fluffiest grains and creates a salad with a light texture.

Printable Shopping Lists: Cuban Picadillo and Quinoa Salad

Equipment Review Garlic Presses

Sure, you can mince garlic with a knife, but a good garlic press makes the job faster and easier. 

Dinner 3: Shrimp Fra Diavolo with Bibb and Frisee Salad

Shrimp Fra Diavolo with Linguine is a lively and piquant dish of briny, plump shrimp and tangy tomatoes with red pepper flakes and garlic to provide a spirited kick. We boost the seafood flavor of the dish by first browning the shrimp shells and using them to make stock. This stock forms a sauce base in which we poach the shrimp. To finish, we add a bit more heat in the form of minced pepperoncini peppers; generous amounts of chopped parsley and basil contribute freshness. Our Bibb and Frisée Salad with Grapes and Celery uses a combination of frilly, crunchy frisée and soft, buttery bibb lettuce. Thin slices of celery incorporate easily with the greens. Seedless red grapes add pops of juiciness and freshness, while blue cheese adds salty richness.

Printable Shopping Lists: Shrimp Fra Diavolo and Bibb and Frisee Salad


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

Leave a comment and join the conversation!

0 Comments
Read & post comments with a free account
Join the conversation with our community of home cooks, test cooks, and editors.
First Name is Required
Last Name is Required
Email Address is Required
How we use your email?
Password is Required
JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.