Bobby Flay’s Pan-Roasted Chicken With Mint Sauce Recipe (2024)

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Cooking Notes

Lucia Hatch

Yikes--people are still recommending rinsing chicken first? That is a dangerous germy practice, long discredited. If you need a dry chicken part before cooking, pat it with paper towels.

Sam Sifton

Thanks, Stephen. You make a good point, but you also reveal a more important one: We're looking for flavor here, rather than color. Sweet and unsmoked Spanish paprika is nice for some; hot and smoky is nice for others. This is one of those ingredient lists we can file -- thanks to these Notes -- under "Dealer's Choice."

Pat

Finishing by roasting in a cast iron pan made the chicken really golden. The mint/garlic sauce is wonderful and could be used on hardier fish. It's an easy dish, quickly made. Served with roasted fingerlings in the same oven and sauteed spinach, it was a hit.

Joanne Peterson

Spearmint is typically used for savory foods, peppermint is typically used for sweet.

bacongougere

This was delicious. We could have eaten the sauce straight from the bowl, and it held up well to microwaving the next day for the hubby's lunch. Served with sautéed spinach seasoned with garlic and fennel, and roasted Yukon Gold potato wedges seasoned with smoked paprika and garlic. I used the recipe's amount of seasoning and sauce for 3 (bone-in, skin on) breasts. You've got to love a recipe that says "season chicken aggressively with salt."

2cairnterriers

i put the cast iron skillet in the oven while it's preheating--when ready, remove it & then add a couple tbs butter, place chix skin-side down and put back in oven--flip after 15 min. after add'l 15 min check chix temp cooking to 165°. super easy! no grease spatter on stove! i've done it this way 5 times in the last few weeks b/c it's so simple!

Leslie

used boneless breasts and didn't have ground fennel but it was still amazing

Stephen

Listing "Spanish paprika" as an ingredient is not helpful. That comes in many forms -- sweet, semi-sweet, hot, smoked, unsmoked, different regions, etc. Maybe Messrs. Flay and Sifton are just trying to steer us away from the American variety, which adds color but rarely much flavor. I used the sweet, unsmoked variety from Spain, and I thought it turned out well. Still, it would have been nice to know if a different kind would have tasted even better.

Sejal

No way does this get cooked in an additional 15 minutes in the oven. I had to roast it for a total of 30 minutes after pan searing.

gk

This turned out OK, but a few things aren't quite right:
1. This recipe makes far more of the spice rub than is necessary--I had more than half of it left over after generously rubbing both sides of the chicken.
2. The sauce sounded interesting, sort of a chermoula using mint instead of cilantro, but it doesn't quite work. It's trying too hard. I like honey and mustard but not so much with the mint. Next time I'd leave them out, and add another Serrano and some lemon juice.

Drgonzo777

I made this recipe tonight for dinner. I found it just OK. I think there is too much mustard in the 'pesto,' not way too much but it was the predominant flavor in my prep. I also don't think the rub added too much, but aggressive salting was a good idea. Next time, I might try this with bone-in, skin-on chicken thighs. Lastly, I used a cast iron pan and had to leave the chicken in the oven for thirty minutes, as another person noted.

Maria L.

We've made this multiple times and it is always delicious. I use only 2 cloves of garlic; 4 had a tendency to make the sauce bitter. The green sauce is what makes this recipe.

Jennie B

Made this with boneless pork sirloin chops at my son's suggestion. Same cooking instructions otherwise. Served with roasted butternut squash and braised kale flowers. It was a great hit!

Sue

This was very good - slight changes were that I made with boneless chicken breasts and used a jalapeno vs Serrano pepper. I also cut up the chicken after resting , deglazed the pan and then added the chicken pieces back to the pan, stirring to distribute the pan goodness! Served over brown rice with the mint sauce. Will make again!

Jeneth

I cook this in a cast iron skillet. Mine did need to cook longer in the oven than suggested. This is the ONLY recipe I've ever found that keeps the breast so juicy - and my husband, who is a "thigh & leg man" loves it. The sauce is delicious and unique.

Dan

I detest parsley, so I used cilantro in the sauce instead. The sauce was absolutely delicious. But it somehow didn't quite work with the rub. Dinner wasn't bad in any sense. It was pretty good, but that's it. Will make the sauce again, but not the chicken.

Denise

Great sauce!

RebeccaBB

As others noted, there are a lot of competing flavors going on with this recipe. DH and I liked the chicken - skin on bone in whole breast. It came out juicy and moist with leftovers for the next day. We started with room temp chicken, which really helps cook a juicy bird. The honey mint sauce was not to our liking and we will never make it again.

kbjung

Absolutely delicious! I've used the dry rub on everything from chicken breasts, thighs, wings, pork chops etc. and it's a winner but the best part is the mint sauce - so wonderful, addictive, and easy to make.

Foodgal

Delicious! I burned the chicken skin in the skillet but it was still fantastic. Took at least a half hour in the oven - use a thermometer to check the temp. The chicken was moist throughout and my husband and I ate every last morsel. That never happens! Skipped the fennel because I don’t like it. Next time I’ll make the sauce in my bullet blender. The food processor left chunks of garlic and didn’t get all the herbs from the sides.

Diana

This was amazing! I mostly followed the recipe, but baked an entire chicken in the oven using an Emile Henry vertical roaster. Made paste with chicken ingredients (added olive oil and honey) and used smoked paprika. In 350F oven for 1.5 hours. While baking, added 3 med sliced Yukon Gold Potatoes, 3 shallots and 1 sliced large sweet potato to the well of the roaster, so juices would flavor veggies. Had made mint jelly, used that instead of mint sauce. Juicy tender chicken, crispy spicy skin

Rebecca

Tol much effort for a meal that everyone agreed was “just fine.” We all enjoyed the sautéed spinach and cornbread sides we made more than the main dish itself. The chicken was juicy, but the sauce was eh. Not going to make again.

TT

Mint sauce is too sweet with 1 tbsp honey.

maxime

not too much honey as it blunts the mint aroma

Josh

It's delicious. For all those complaining about the method of how to cook the chicken, just do whatever you please. This recipe provides one thing: The mint sauce. And it's bomb. This is an easy dish to make to impress others.I will say unlike a lot of meals I've had, it's not my favorite leftover, but was 5 out of 5 fresh.

Z

Used one large garlic clove, otherwise would be too sharp. Very delicious.

Susan

The magic is in the combined flavors when you get a bite of spice-rubbed crispy chicken skin plus the bright mint sauce. Yuuummmy. Watch out not to burn the chicken skin during the first 6-8 min sear in the pan. I wish I'd checked mine more at like 5 min.

rrsp

Made it this evening for my family. Give current world situation didn’t have fresh mint leaves around so just bailed on the sauce 1 but did have awesome “Steakhouse” airline chicken breasts in the freezer from Omaha Steaks, which I am blessed to have with all going on. Had no ground mustard either. But cooked it up without that and it was great. Kids loved it. Cooking times were fine for the airlines (same). Good luck!

KPA

Replace mint sauce with "cilantro salsa" (Bittman Int'l) for a good variation.

Shirley Brizz

One of the most requested meals I make. Deliciou

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Bobby Flay’s Pan-Roasted Chicken With Mint Sauce Recipe (2024)

FAQs

Does mint sauce go with roast chicken? ›

Yes, why not. I like mustard with my chicken. mmmm mint sauce with any gravy dinner!

How to make crispy chicken skin in a pan? ›

Heat the oil in a large, heavy-duty, oven-safe skillet (cast iron is perfect) over medium-high heat. When the oil shimmers, arrange the chicken thighs in the skillet, skin-side down. Cook for 8 to 10 minutes, or until the skin is well browned, moving the thighs occasionally to make sure they are browning evenly.

How to pan fry chicken without overcooking? ›

Instructions
  1. Pat the chicken dry and season with salt and pepper. ...
  2. Heat the oil over medium-high heat in a large skillet. ...
  3. Carefully add the chicken to the hot pan and cook for 5 to 7 minutes. ...
  4. Flip the chicken and cook until it reaches 165°F, 5 to 7 minutes more. ...
  5. Slice and serve.

How to make old chicken juicy? ›

Here are some suggestions:
  1. Reheat Gently: When reheating cooked chicken, do so gently to avoid further drying out the meat. ...
  2. Moist Heat Cooking: Consider simmering the tough chicken in a liquid-based recipe, such as a stew, soup, or curry. ...
  3. Shred or Slice Thinly: Shredding or slicing t.
Nov 13, 2020

How to use mint sauce? ›

Tasty Tips

Mix into hot buttered new potatoes. Mix with natural yoghurt, grated cucumber and salt and pepper and serve with poppadoms. Add into a lamb casserole before it goes into the oven to add more flavour to the sauce.

Can you use mint sauce straight from the jar? ›

The mint sauce can be served straight from the jar but if you prefer it a little thinner and more acidic, stir in a little extra vinegar of your choice.

What is the secret to crispy chicken skin? ›

To reap those benefits, simply combine one part baking powder with three to four parts kosher salt (about a teaspoon of baking powder per tablespoon of kosher salt will work), add some black pepper to taste, then sprinkle it evenly over the surface of the skin.

What oil is best for crispy chicken skin? ›

Lard. Benefits: Similar to vegetable shortening, lard is a traditional frying medium in the South. Lard is a great choice for frying chicken because it gives your chicken an excellent flavor and unparalleled crispy crust.

How long should chicken cook on a pan? ›

Cook chicken breasts for 5 to 7 minutes without moving them around. Flip the chicken breasts over. Add a tablespoon of butter to the skillet, and continue to cook for 7 more minutes to a golden brown, or until a meat thermometer registers the internal temperature of the chicken breast at 165˚F.

Why is my pan fried chicken not crispy? ›

The breading on your chicken is probably absorbing oil. There are three possible problems: either the oil isn't hot enough when you start frying, you're putting too much chicken into the pot at one time, or you aren't allowing the oil's temperature to recover between batches.

How do you keep chicken from drying out in a frying pan? ›

Place a flat-bottomed frying pan on a medium-high heat and drizzle in a good amount of olive oil. When the oil is nice and hot, place the chicken breasts in the pan and leave to cook for 5 -7 minutes, untouched until a nice golden crust forms. If you have a lid for the pan, pop it on to help retain all that moisture.

What is the secret to moist chicken? ›

The longer you marinate, the better. Seal the chicken in your marinade for two to three hours minimum. However, overnight is ideal. It allows the chicken enough time to absorb the flavor and moisture without losing any liquid content or tenderness during cooking.

How to cook chicken so it falls apart? ›

Preheat the oven to 300 degrees F. Bake until the chicken is super moist and falling off the bone, about 2 hours. Remove the baking dish from the oven and remove the foil. Use a spoon or ladle to remove as much liquid from the dish as possible and reserve.

What can I put on my chicken to keep it moist? ›

Don't settle for dry, boring chicken breasts. One simple ingredient will add flavor and keep them from drying out every time: mayo. You read that correctly, mayonnaise isn't just for sandwiches and macaroni salads. Oh no, it's great for ensuring juicy, tender chicken too.

What meat does mint sauce go with? ›

Mint sauce “is often served as a condiment for roast lamb, or any other roast meats, or, in some areas, mushy peas”, according to Wikipedia.

What condiment goes best with chicken? ›

Best Sauces to Pair With Chicken
  • Barbeque. Bake it and pull it for a pulled chicken sandwich or use your tenders as a vessel to dip up this delicious sauce. ...
  • Teriyaki. ...
  • Tzatziki. ...
  • Sweet Thai Chili. ...
  • Carolina Mustard. ...
  • Sriracha Ranch. ...
  • Guacamole Salsa. ...
  • Parmesan Cream Sauce.

What condiments go with roast? ›

The condiments we'd serve with roast beef would be English Mustard, Wholegrain Mustard and a dab of firey Horseradish Sauce. To make your roast beef even tastier, massage it before roasting with a mix of mustard and flour for a delicious crust.

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