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Hot Honey Chicken
with Rosemary & Cipolline Onion Panzanella
35 MIN
4
Servings
$12.94/SERVING
From the Test Kitchen
For our take on panzanella (or Italian bread salad), you’ll make your own golden brown croutons to toss with fresh tomatoes, spinach, and cipolline onions—small, delicately sweet onions marinated in balsamic vinegar for delightful, tangy flavor. It’s the perfect savory complement to seared chicken finished with a creamy hot honey sauce.
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NutritionPER SERVING
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Calories730 Cals (est.)
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fresh
ingredients
Title
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4 Steaks
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2 Sandwich Rolls
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1 clove Garlic
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1 bunch Rosemary
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½ lb Grape Tomatoes
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5 oz Baby Spinach
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¼ cup Grated Parmesan Cheese
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¼ cup Mayonnaise
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1 Tbsp Red Wine Vinegar
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2 oz Balsamic-Marinated Cipolline Onions
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2 Tbsps Crème Fraîche
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1 Tbsp Honey
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
1
Prepare the ingredients & make the sauce
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the rolls. Pick the rosemary leaves off the stems; roughly chop the leaves. Halve the tomatoes; place in a bowl. Season with salt and pepper. Roughly chop the onions. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, whisk together the honey (kneading the packet before opening), crème fraîche, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.
2
Cook the steaks
Pat the steaks dry with paper towels; season on all sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.Once rested, find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.
*An instant-read thermometer should register 145°F.
3
Make the croutons
Meanwhile, in a large bowl, combine the diced rolls, chopped rosemary, half the cheese, and 2 tablespoons of olive oil; season with salt and pepper. Toss to coat. Reserving the bowl, transfer to a sheet pan. Arrange in an even layer. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Remove from the oven.
4
Wilt the spinach
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Turn off the heat.
5
Make the panzanella & serve your dish
In the reserved bowl, combine the mayonnaise, vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Whisk to combine. Add the seasoned tomatoes, croutons, wilted spinach, chopped onions, and remaining cheese. Season with salt and pepper. Toss to thoroughly combine. Serve the sliced steaks with the panzanella. Top the steaks with the sauce. Enjoy!
1
Prepare the ingredients & make the sauce
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the rolls. Pick the rosemary leaves off the stems; roughly chop the leaves. Halve the tomatoes; place in a bowl. Season with salt and pepper. Roughly chop the onions. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, whisk together the honey (kneading the packet before opening), crème fraîche, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.
2
Cook the steaks
Pat the steaks dry with paper towels; season on all sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.Once rested, find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.
*An instant-read thermometer should register 145°F.
3
Make the croutons
Meanwhile, in a large bowl, combine the diced rolls, chopped rosemary, half the cheese, and 2 tablespoons of olive oil; season with salt and pepper. Toss to coat. Reserving the bowl, transfer to a sheet pan. Arrange in an even layer. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Remove from the oven.
4
Wilt the spinach
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Turn off the heat.
5
Make the panzanella & serve your dish
In the reserved bowl, combine the mayonnaise, vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Whisk to combine. Add the seasoned tomatoes, croutons, wilted spinach, chopped onions, and remaining cheese. Season with salt and pepper. Toss to thoroughly combine. Serve the sliced steaks with the panzanella. Top the steaks with the sauce. Enjoy!
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