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Seared Chicken & Spicy Nectarine Pan Sauce

with Ponzu Broccoli & Sesame Rice

35 MIN

2 Servings

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From the Test Kitchen

This bright, flavorful dish showcases one of our favorite summer ingredients: fresh nectarine, which we’re combining with crème fraîche, sambal oelek (a type of Indonesian chile paste), and more to create the spicy-sweet pan sauce that tops our seared chicken. We’re serving it with simple sides of sesame rice and roasted broccoli.
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Nutrition

PER SERVING
Calories

640 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
½ cup Long Grain White Rice
½ lb Broccoli
1 Nectarine
1 Tbsp Sambal Oelek
1 Tbsp Sesame Oil
1 Tbsp Vegetarian Ponzu Sauce
1 Tbsp Light Brown Sugar
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
2 Tbsps Crème Fraîche

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry and the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve, pit, and medium dice the nectarine. In a bowl, combine the sugar, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the sauce to be. Season with salt and pepper.

2 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the sesame oil.

3 Roast & finish the broccoli

Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the ponzu sauce; carefully stir to coat.

4 Cook the chicken

Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

5 Finish the sauce & serve your dish

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced nectarine; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished rice and finished broccoli. Top the chicken with the finished sauce. Enjoy!