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Sliced grilled chicken breast with sauce, served with fresh greens and broccolini on a white plate.

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
Cook Time 10 minutes
Total Time 25 minutes
Servings: 1
Course: Dinner, Main Course, Meat
Cuisine: Californian, French Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 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. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
  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. Carryover is the term for when the temperature keeps climbing after something is removed from the pan. Then slice chicken into ¼–½ inch pieces and spoon the resting juices back over.
  10. Plate with roasted broccolini and finish with a generous spoonful of rouille.

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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