Rustic Chicken in Pan Brioche Crust
- Energy Kcal 734
- Carbohydrates g 35.4
- of which sugars g 17.9
- Protein g 44
- Fats g 44.2
- of which saturated fat g 7.88
- Fiber g 5.1
- Cholesterol mg 194
- Sodium mg 434
- Difficulty: Average
- Prep time: 60 min
- Cook time: 15 min
- Serving: 4
- Cost: Low
- Note + 1 hour of marinating the meat
PRESENTATION
Golden color with a flaky crust gives this Brioche Crust one-pan meal a look that fits well on any family dinner table. All those hearty, savory flavors underneath the golden crust come through piece after piece, while the center holds juicy, skillet chicken thighs that taste tender and full of that classic, comforting chicken flavor. It’s got a warm, rustic appearance that honestly makes every slice look just a little bit special, especially with hints of lemony sauce showing around the edges—it sounds simple, but you get why people call this real comfort food. Since rich, moist filling settles under a crisp, toasty layer, there’s a really nice contrast every time you grab a forkful and dig in. You notice the appealing mix of brioche crust and homey chicken right away, and folks at the table usually go for seconds. That soft spot under each piece? Big hit with kids and adults for keeping the chicken extra juicy.
Anyone looking for a go-to one-pan meal with classic, family appeal is probably going to like this. Everything about this dish says easy, everyday meal—works well for relaxed Sundays, quick weeknights, or bigger gatherings where you need something the whole group will enjoy. Serving’s a breeze, since just about any favorite chicken pie sides (roasted veggies, mixed greens, even a pile of fluffy potatoes) complement that toasty brioche crust. Sometimes busy families change up the seasonings or add different veggies; either way, those classic homey flavors stay front and center, so it’s no wonder it winds up at lots of family dinners. This one’s DELICIOUS for folks who like a meal that’s impressive without much fuss, and really works for anyone after that traditional skillet chicken vibe. Practical, reliable, and delicious—great reasons for home cooks to keep this one in the regular dinner rotation.
INGREDIENTS
- Ingredients for the chicken
- Chicken 4 - chicken thighs
- for the coating
- Brioche bread 4 - slices
- Extra virgin olive oil 2 spoonfuls
- Parsley 1 tuft
- Lime peel 1 tsp - grated
- Garlic - 1/2 clove finely chopped
- for the marinade
- Rosemary 2 sprigs
- Extra virgin olive oil 1 - cup
- Lime juice 1 - cup
- Garlic 1 clove
- for the salad
- Iceberg lettuce 1 - head
- Granny Smith apples 1
- Red Tropea onions 1
- Red wine vinegar - 1/2 cup
- Red wine - 1/2 cup
- Mustard 2 tsp - old-fashioned
- Lime juice 2 spoonfuls
- Brown sugar 2 spoonfuls
- Dijon mustard 1 tsp
- Mayonnaise 4 spoonfuls
How to prepare Rustic Chicken in Pan Brioche Crust
To prepare the rustic chicken in pan brioche crust, start with marinating the thighs 1. Simply mix all the marinade ingredients, immerse the thighs 2, cover with plastic wrap and leave in the fridge for an hour, turning occasionally. For the coating proceed by removing the edges and grating 4 the pan brioche (if desired, a food processor can be used) and add the rest of the ingredients.
For the coating, it's important to differentiate based on the cooking method. If using a stovetop pan, toast the coating made of crumbled pan brioche, chopped parsley, crushed garlic 5, grated lime zest 6, and oil 7 in a pan and coat the chicken only after it's cooked.
While the chicken is marinating in the fridge, prepare the salad. Cut the apples into matchsticks and the iceberg lettuce to the same size 8, add the dijonnaise sauce 9 prepared by dissolving the sugar in lime juice and then adding Dijon mustard, whole grain mustard, mayonnaise and mixing. Let it soak in the fridge. Add salt only at the end to prevent the lettuce from releasing too much water. Cut the purple onion and place it, stirring well with a little salt, in a container to marinate with vinegar and red wine 10. Twenty minutes will be sufficient.
When ready to cook the chicken, remove the excess marinade and cook the thighs at medium heat 11 for about twelve minutes, six minutes per side 12, starting with the skin side down. At the end, it's possible to put the skin side down again to make it crispy.
If the chicken was cooked on the stovetop, coat it 13 and plate it by adding the apple salad as a side dish, topping it with some strands of marinated onion. If using a classic barbecue, prepare the coating 'raw' 14 and apply it to the meat before grilling. This distinction is important not only for taste but also for function: the stovetop coating would tend to burn and produce a lot of smoke in the kitchen. Outdoors, this may be a minor issue.
Proceed with toasting in the pan if you want to cook the chicken on the stovetop or directly coat the meat if barbecuing.