Go Back
Chicken Rhubarb Sauce: Pan-Seared Breasts with Broccolini

Pan-Seared Chicken with Rhubarb Sauce, Potatoes, and Broccolini

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 4 pieces Boneless skinless chicken breasts Pounded to even thickness
  • 1 lb Baby potatoes Halved or quartered
  • 1 bunch Broccolini Trimmed
  • 2 cups Fresh rhubarb Chopped into half-inch pieces
  • 1/2 cup Chicken broth Low sodium preferred
  • 2 tbsp Honey Adjust to taste
  • 1 tbsp Balsamic vinegar
  • 1 tsp Soy sauce Adds a rich umami note and brown gravy color
  • 2 tbsp Olive oil Divided use
  • 1 tbsp Butter
  • 1 tbsp Fresh chives Finely chopped for garnish

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit. Toss the quartered baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and fork-tender.
  • Season the chicken breasts generously with salt and pepper on both sides.
  • Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5-6 minutes per side, or until golden brown and the internal temperature reaches 165 degrees Fahrenheit. Remove chicken from the skillet and set aside on a plate to rest.
  • In the same skillet, add the chopped rhubarb, chicken broth, honey, balsamic vinegar, and soy sauce. Stir and scrape up any browned bits from the bottom of the pan.
  • Bring the mixture to a simmer and cook for 8-10 minutes, or until the rhubarb breaks down into a thick, savory-sweet sauce. Stir in the butter until melted and smooth.
  • While the sauce simmers, steam the broccolini in a medium pot with a steaming basket for 4-5 minutes until tender-crisp.
  • Serve the pan-seared chicken topped with the warm rhubarb sauce, accompanied by the roasted potatoes and steamed broccolini. Garnish with fresh chopped chives.