Chicken Breast with Rouille

A golden-seared chicken breast brushed with tangy Dijon and roasted alongside tender broccolini, finished with a rich, garlicky rouille. It's a quick, one-skillet dinner for a weeknight or casual date night.

Why You'll Love Chicken Breast with Rouille

The chicken sears 2 to 3 minutes on one side, then gets brushed all over with Dijon and seared another 2 minutes before broccolini joins it in the skillet. The whole pan moves to the oven for 8 to 12 minutes until the chicken hits 165°F, then gets plated with a spoonful of rouille. One skillet start to finish, with about 15 minutes of active cooking.

Tips and Tricks

• Use an oven-safe skillet: This makes for a seamless stovetop-to-oven transition with no need to transfer the food.
• Brush on the Dijon early: Coating the chicken while it's still in the pan helps it caramelize and lock in flavor.
• Let it rest: Give your chicken a few minutes after roasting before slicing to retain juiciness.

Variations

This dish is easily adaptable-try one of these spins:

• Spicy Rouille: Stir in a pinch of smoked paprika or chili flakes to amp up the heat.
• Greens swap: Sub broccolini with asparagus, green beans, or Brussels sprouts.
• Protein twist: Use boneless chicken thighs or even halibut for a different protein base.

Substitutions

No stress if you're missing something-here's how to swap:

• Rouille → Aioli or garlic herb yogurt: You'll still get that creamy, flavorful element on the plate.
• Dijon mustard → Whole grain or spicy brown mustard: Both work for flavor and crust.
• Broccolini → Broccoli florets or kale: Adjust cooking time as needed for heartier greens.

Best Served With

• Warm crusty bread or roasted potatoes
• A glass of chilled Sauvignon Blanc or dry rosé
• A fresh arugula salad with lemon vinaigrette
• Grilled lemons or herb oil for garnish

How to Store Leftovers

• Store chicken and broccolini in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water or olive oil to keep everything moist.
• Rouille can be stored separately in a sealed container and will keep for 4-5 days-just stir before using again.

Common Questions

Chicken Breast with Rouille

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A golden-seared chicken breast brushed with tangy Dijon and roasted alongside tender broccolini, finished with a rich, garlicky rouille. It's a quick, one-skillet dinner for a weeknight or casual date night.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 1

Course: Dinner, Main Course, Meat

Cuisine: Californian, French Inspired

Calories: 269

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 chicken breast
• 1 bunch broccolini
• 2 tablespoon olive oil
• 1 lemon
• 2 tablespoon Dijon mustard
• Salt to taste
• Black pepper to taste
• 2 tablespoon rouille

Equipment

• Oven-safe skillet
• Meat Thermometer
• Tongs or spatula
• Knife & cutting board
• Mixing Bowls

Method

 

1. Preheat oven to 400°F (200°C).
2. Trim the broccolini ends and rinse thoroughly. Toss in a small bowl with a pinch of salt and 1 tablespoon olive oil.
3. Season chicken breast with salt and pepper on both sides.
4. Heat an oven-safe skillet over medium-high heat and add the remaining olive oil.
5. Once hot, add the chicken. Sear 2-3 minutes on the first side.
6. Flip and brush all sides with Dijon mustard. Continue searing another 2 minutes.
7. Add broccolini to the skillet, tossing to coat in the juices.
8. Transfer skillet to oven and roast 8-12 minutes, or until internal chicken temp reaches 165°F.
9. Remove skillet and let rest 2-3 minutes. Slice chicken into ¼-½ inch pieces.
10. Plate with roasted broccolini and finish with a generous spoonful of rouille.

Nutrition

Calories: 269kcalCarbohydrates: 2gProtein: 1gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gCholesterol: 1mgSodium: 341mgPotassium: 50mgFiber: 1gSugar: 1gVitamin A: 21IUVitamin C: 0.3mgCalcium: 19mgIron: 1mg

Notes

Storage: cover and refrigerate for up to 3 days. Reheat gently in a low oven to keep the chicken from drying out.

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