Crispy Brick-Pressed Chicken

Written By Justin Kwoczka

with Purée and Microgreens

By Chef Justin
Founder, Purée and Simple

This brick-pressed chicken is a simple preparation built around crisp, pan-seared chicken finished in the oven. Chef Justin seasons the chicken with Dude's Gourmet Honey Chipotle seasoning, then serves it overtop a warmed Carrot & Butternut Squash purée and finishes the plate with microgreens.

WHY THE CARROT & BUTTERNUT SQUASH PURÉE?

The purpose of Purée & Simple is to be just that, simple. Simply heat the purée during the few minutes the chicken takes to rest, and voila! A clean, delicious side dish that’s ready in just minutes!

This particular vegetable blend is exceptionally high in Vitamin A, offers complex, slow-burning carbohydrates and fiber from root vegetables to keep you satisfied without a sugar crash, and is naturally rich in potassium and Vitamin C to support healthy blood pressure and cardiovascular wellness.

RECIPE AT A GLANCE

Serves: Not specified
Prep Time: Not specified
Cook Time: Approximately 10–12 minutes, plus 5–10 minutes resting time
Difficulty: Easy

INGREDIENTS

For the Chicken

  • Chicken breasts, deboned

  • Dude’s Gourmet Honey Chipotle seasoning

  • Cooking Oil

  • Aromatics

  • Butter

For Serving

  • Purée & Simple Carrot & Butternut Squash: 1 jar

  • Microgreens: for garnish

METHOD

  1. Prepare the Chicken
    Remove the bone from the chicken breasts and season generously with Dude’s Gourmet Honey Chipotle seasoning.

  2. Sear the Chicken
    Warm a pan over medium-high heat. Once the pan is hot, add the oil. When the oil begins to shimmer, place the chicken skin-side down. Sear until the skin is nicely crisp.

  3. Add the Aromatics & Butter
    Add aromatics to the pan along with a little butter. Baste the chicken with the butter and pan juices.

  4. Finish in the Oven
    Transfer the chicken to a 425°F convection roast oven. Cook for approximately 10–12 minutes or until reaching an internal temp of 160ºF, monitoring the pieces individually because chicken breasts of different sizes will finish at different times.

  5. Rest the Chicken
    Remove the chicken from the oven and let it rest for 5–10 minutes before slicing. This allows the chicken to finish cooking, and prevents juices from spilling out when you cut into it.

  6. Warm the Purée
    While the chicken rests, transfer the completely thawed purée to a saucepan. Whisk over heat until smooth and warmed through.

  7. Plate
    Spoon the warmed purée onto the plate. Slice the chicken and arrange it over the purée. Finish with microgreens.

CHEF'S NOTE

The appeal of this preparation is its simplicity: season the chicken, crisp it in the pan, finish it in the oven, and warm the purée while the chicken rests. It’s a fast and convenient way to build a complete dinner.

Justin Kwoczka