Herb-Crusted Chicken with Garlic Butter Green Beans and Grilled Portobello Mushrooms
Tips for Experienced Cooks
To elevate the dish, consider making your own breadcrumbs using day-old bread for a fresher taste and better texture. When grilling the portobello mushrooms, try brushing on a bit of balsamic vinegar along with the olive oil for added depth of flavor. Use an instant-read thermometer to ensure the chicken is perfectly cooked; aim for an internal temperature of 165°F (74°C). For the green beans, blanch them in boiling water for 2-3 minutes before sautéing with garlic butter. This will lock in a vibrant green color and enhance the texture.
Step 1: Prepare the Herb Crust
In a shallow bowl, combine the panko breadcrumbs, chopped parsley, chopped thyme, dried oregano, salt, and black pepper. Mix well.
- 1 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Step 2: Prepare the Chicken
Pat the chicken breasts dry with paper towels. Dredge the chicken in the herb crust mixture, pressing it gently to adhere.
- 8 boneless, skinless chicken breasts
Step 3: Bake the Chicken
Preheat the oven to 400°F. Place the herb-crusted chicken on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown.
- Herb-crusted chicken from step 2
Step 4: Prepare the Garlic Butter Green Beans
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant. Add the trimmed green beans and cook for 8-10 minutes, until the beans are tender-crisp. Season with salt and pepper to taste.
- 4 tablespoons unsalted butter
- 6 garlic cloves, minced
- 1 pound fresh green beans, trimmed
Step 5: Grill the Portobello Mushrooms
Brush the portobello mushroom caps with the olive oil on both sides. Season with salt and pepper. Grill the mushrooms for 5-7 minutes per side, until tender.
- 4 portobello mushroom caps
- 2 tablespoons olive oil
- Salt and pepper to taste
Meat, Eggs, & Dairy
- 8 whole chicken breast
- 4 tablespoons butter
Fresh Produce & Herbs
- 1 pound green beans
- 4 whole portobello mushroom cap
- 1 whole lemon
Seasonings & Spices
- 6 cloves garlic
- 2 tablespoons fresh parsley
- 2 tablespoons fresh thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Pantry Items
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
