Pan Roasted Vanilla-Chicken



1. Preheat oven to 350 degrees. Season chicken with salt and pepper to taste; pierce with a fork. Place vanilla and thyme in a large bowl. Add seasoned chicken to bowl and marinate for 30 minutes.

2. Add butter to a cast iron skillet on medium-high heat. Remove chicken from bowl and place into a skillet. Sear on both sides until brown and crispy. Remove from skillet and place on a baking sheet. Place in oven and roast until fork tender, about 10-12 minutes. Remove from oven and set aside to rest.

3. In the same cast iron skillet over medium high heat, add butter. After butter has melted add onions, carrots and collard greens. Sauté cooked vegetables until tender about 8-10 minutes. Add cinnamon, brown sugar and vanilla; stir well. Add orange juice, cream, thyme and okra; stir until sauce thickens and vegetables are cooked through, about 6-8 minutes.

4. Place vegetables in center of plate and top with chicken. Spoon vanilla sauce around dish and serve. 

  • 3 chicken breast
  • Kosher salt
  • Fresh ground black pepper
  • 2 tbsp. pure vanilla
  • 4-5 fresh thyme sprigs
  • 2 tbsp. unsalted butter
  • ½ stick unsalted butter, sliced
  • 2 tbsp. diced red onions
  • ½ c. carrots, medium diced
  • 2 leaves, collard greens, steams removed, rough chopped
  • 1 tsp. cinnamon
  • 2 tbsp. dark brown sugar
  • ½ tbsp. pure vanilla
  • ¼ c. orange juice
  • 1/3 c. heavy cream
  • 2 sprigs fresh thyme
  • ½ c. fresh okra, sliced

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