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Creamy Baked Chicken Breasts with Sweet Carrots and Orange Gremolata

40 min  |
4 Servings
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Ingredients

Chicken

  • 4 chicken breasts (organic if possible
  • 2 dozen sweet carrots
  • 20 g butter
  • Olive oil

Carrots

  • 40 g butter
  • Salt/pepper/olive oil to taste
  • 4 sprigs thyme

Mustard Seeds

  • 40 g mustard seeds
  • 40 g sugar
  • 40 ml apple cider vinegar

Gremolata

  • 2 oranges
  • 8 sprigs Italian parsley

By Martin Juneau

This light but hearty recipe is ideal for a family dinner. The sweetness of the carrots combines perfectly with the chicken, and the bright orange colours in the recipe give it an appetizing appearance. The orange zest in the gremolata will add the perfect citrusy note to a Kronenbourg 1664 Blanc, which is the ideal drink to enjoy with this dish.

Ingredients

Chicken

  • 4 chicken breasts (organic if possible
  • 2 dozen sweet carrots
  • 20 g butter
  • Olive oil

Carrots

  • 40 g butter
  • Salt/pepper/olive oil to taste
  • 4 sprigs thyme

Mustard Seeds

  • 40 g mustard seeds
  • 40 g sugar
  • 40 ml apple cider vinegar

Gremolata

  • 2 oranges
  • 8 sprigs Italian parsley

Instructions

For the Carrots

Step 1

Place the washed carrots on a baking sheet with 60 g butter cut into small pieces, a drizzle of olive oil, and the thyme.

Step 2

Season and bake at 375 F for about 30 minutes (or until tender). Set aside.

For the Marinated Mustard Seeds

Step 3

In a small saucepan, bring 500 ml water to a boil.

Step 4

Place the mustard seeds in the water for about 10 seconds (to reduce bitterness), then fish out using a sieve.

Step 5

To the same pan, add mustard seeds, sugar, cider vinegar, and 40 ml water and bring to a boil. Leave the seeds in the marinade and set aside.

For the Chicken Breasts

Step 6

In a non-stick frying pan, heat the rest of the butter until foamy, along with a dash of olive oil.

Step 7

Season the chicken breasts with salt and pepper and place them in the frying pan. Brown well and turn them over, then finish in a 375 F oven for about 10 minutes.

Step 8

Remove the breasts and let them sit for about 10 minutes.

For the Gremolata And To Serve

Step 9

Meanwhile, using a Microplane zester, grate the orange zest and place it in a bowl.

Step 10

De-stem and chop the parsley. Add to orange zest and mix well. Set the gremolata aside.

Step 11

Heat the carrots and chicken breasts in the oven, then serve, plating the carrots first, and adding the marinated mustard seeds, then the chicken breasts, and finally the gremolata.

Step 12

Pair with Kronenbourg 1664 Blanc and enjoy!

Enjoy