20 minute chicken breast with turnips & anchovy oil. Or at least, I highly recommend using butter. It adds great flavor and helps give a nice golden crust on the outside. Dip the baby turnips in boiling water for a minute or so, then drain and refresh under cold running water.

This recipe calls for skin-on, bone-in chicken breasts, but you could substitute skinless, boneless chicken breasts and still get great results. The turnips added a unique flavor and we ate it with olive bread that had just the right amount of salt. I substituted boneless skinless chicken thighs instead if breasts because I know how quickly breast dry out. You can cook 20 minute chicken breast with turnips & anchovy oil using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of 20 minute chicken breast with turnips & anchovy oil

It's 12 small of turnips, halved.
It's 1 lb of carrots, halved.
You need 2 lb of chicken breasts, boneless, skinless.
It's 1 tsp of oregano, dried.
You need 4 of anchovy, fillet.
It's 2 clove of garlic.
You need 2 tbsp of lemon juice.
It's 2 tbsp of chives, fresh.
It's 1 of black pepper.
It's 1 of kosher salt.
It's 1/2 cup of olive oil.

Carve chicken, and serve with turnips and pan juices. I picked up a large bag of the frozen ones at Trader Joe's and divided them up as shown in the video above. I kept the variations very simple, and I have to say, these did really come together very quickly. It's a fabulous way to prep.

20 minute chicken breast with turnips & anchovy oil step by step

Heat oven to 425°F. Toss turnips, carrots, 2 Tbs of oil and ¼ tsp each of salt and pepper on a rimmed bashing sheet. Roast, tossing once, until tender, 14 - 16 minutes..
Meanwhile, heat 2 Tbsp of oil in a large skillet over medium heat. Season chicken with oregano and ¼ tsp of salt and pepper. Cook until an instant-read thermometer inserted into the thickest breast registers 165°F, 6 - 8 minutes per side..
Combine the anchovies, garlic, 4 Tbsp of oil and ¼ tsp each of salt and pepper in a small pot. Cook, stirring, over medium heat, until anchovies are broken down and garlic is fragrant, 1 - 2 minutes. Sir in the lemon juice..
Serve the chicken and vegetables topped with the anchovy oil and chives..
Originally posted in Real Simple magazine, September 2014..

Our recipes include baked chicken, pasta dishes, easy Chicken breasts are tasty, juicy and versatile enough to dress up or down with sauces, seasonings and sides. Chicken breasts are a meal-plan mainstay, because even when I pull a pack from the freezer without a plan for cooking it, I know I can pop them in the oven Whether you love a good salad or slaw that can be tossed together in minutes, or a roasted veggie side that can cook alongside the chicken, here. Chicken breasts must be at room temperature before going in the pan as cold chicken can cook unevenly and tends to be tough. A perfect recipe for a busy workday dinner. Getting a pan-fried chicken breast come out tender and succulent has always been a problem for me.