Crispy Skinned Chicken Breast with Creamy Garlic Prawns
Ingredients
- • 4 item chicken breasts with skin
- • 500 g large prawns, peeled and deveined
- • 30 ml olive oil
- • 45 g butter
- • 6 cloves garlic
- • 240 ml heavy cream
- • 60 ml white wine
- • 15 g fresh thyme
- • 30 ml lemon juice
- • 30 g parmesan cheese, grated
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 5 ml paprika
Instructions
- 1
Pat chicken breasts dry with paper towels and season both sides generously with salt, pepper, and paprika. Let rest at room temperature for 15 minutes.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and cook without moving for 6-7 minutes until skin is golden and crispy.
- 3
Flip chicken breasts and transfer skillet to a preheated 200°C (400°F) oven. Roast for 12-15 minutes until internal temperature reaches 74°C (165°F).
- 4
Remove chicken from oven and transfer to a plate, tenting with foil to keep warm.
- 5
In a separate pan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- 6
Add prawns to the pan and cook for 2-3 minutes per side until pink and just cooked through. Remove prawns and set aside.
- 7
Pour white wine into the same pan and let it reduce by half, scraping up any browned bits.
- 8
Add heavy cream, fresh thyme, and lemon juice. Simmer for 3-4 minutes until sauce thickens slightly.
- 9
Stir in parmesan cheese and return prawns to the pan, tossing to coat in the sauce. Season with salt and pepper.
- 10
Slice chicken breasts and arrange on plates. Top each with the creamy garlic prawns and sauce.
- 11
Garnish with additional fresh thyme and serve immediately.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This elegant surf-and-turf combination delivers restaurant-quality results at home - the key is patting the chicken skin completely dry for that perfect golden crisp. Serve with crusty bread to soak up every drop of that luxurious garlic cream sauce."
