Welcome to Part II of “Chef Inspired Dishes” with Dustin Beckner of Quality Social!
Yesterday I introduced the Vegetarian Barley Stuffed Squash and my video interview with Chef Dustin. Today I have the recipe for the Roasted Chicken Dish he prepared in the second portion of the interview.
This dish had so much flavor, I couldn’t put my fork down after I finished photographing it at Quality Social!
- 2 lemon rosemary basil marinated chicken breasts
- 3 tbsp butter (divided)
- 1 tbsp olive oil
- 5-6 small red potatoes (quartered)
- 1 cup brussels sprouts
- 1/2 cup diced pancetta
- 2 cups chicken stock
- 1/4 cup dried cranberries
- 1 tsp lemon zest
Begin cooking the marinated chicken breasts in a cast iron skillet, then add 2 tbsp of cubed butter.
Cook for 8-10 minutes, then flip.
Cook the other side for 8-10 minutes then place into a 350° oven to finish roasting for an additional 10 minutes.
While the chicken is roasting, prepare the vegetables by heating the olive oil in a skillet then adding the potatoes and brussels sprouts.Cook for 3-5 minutes then add the pancetta and 1 tbsp butter.
Cook for 2-3 minutes then add the chicken stock and cranberries. Cook until most of the liquid is absorbed and the potatoes are tender.
Place the vegetables on a plate and top with the chicken, sprinkle with lemon zest.
A delectable dinner made in about 30 minutes!
Then dig in!
Check out Chef Dustin’s version at Quality Social!
He used a bone-in chicken breast with skin which gave it that nice crisp brown on the outside. I simply used a boneless, skinless chicken breast because that was what I had on hand!
♦ Gluten Free Option: Make sure the chicken stock is free of gluten and this dish is gluten-free.