Bobby Flay’s Pan-Roasted Chicken With Mint Sauce Recipe (2024)

Yikes--people are still recommending rinsing chicken first? That is a dangerous germy practice, long discredited. If you need a dry chicken part before cooking, pat it with paper towels.

Thanks, Stephen. You make a good point, but you also reveal a more important one: We're looking for flavor here, rather than color. Sweet and unsmoked Spanish paprika is nice for some; hot and smoky is nice for others. This is one of those ingredient lists we can file -- thanks to these Notes -- under "Dealer's Choice."

Finishing by roasting in a cast iron pan made the chicken really golden. The mint/garlic sauce is wonderful and could be used on hardier fish. It's an easy dish, quickly made. Served with roasted fingerlings in the same oven and sauteed spinach, it was a hit.

Spearmint is typically used for savory foods, peppermint is typically used for sweet.

This was delicious. We could have eaten the sauce straight from the bowl, and it held up well to microwaving the next day for the hubby's lunch. Served with sautéed spinach seasoned with garlic and fennel, and roasted Yukon Gold potato wedges seasoned with smoked paprika and garlic. I used the recipe's amount of seasoning and sauce for 3 (bone-in, skin on) breasts. You've got to love a recipe that says "season chicken aggressively with salt."

i put the cast iron skillet in the oven while it's preheating--when ready, remove it & then add a couple tbs butter, place chix skin-side down and put back in oven--flip after 15 min. after add'l 15 min check chix temp cooking to 165°. super easy! no grease spatter on stove! i've done it this way 5 times in the last few weeks b/c it's so simple!

used boneless breasts and didn't have ground fennel but it was still amazing

Listing "Spanish paprika" as an ingredient is not helpful. That comes in many forms -- sweet, semi-sweet, hot, smoked, unsmoked, different regions, etc. Maybe Messrs. Flay and Sifton are just trying to steer us away from the American variety, which adds color but rarely much flavor. I used the sweet, unsmoked variety from Spain, and I thought it turned out well. Still, it would have been nice to know if a different kind would have tasted even better.

No way does this get cooked in an additional 15 minutes in the oven. I had to roast it for a total of 30 minutes after pan searing.

This turned out OK, but a few things aren't quite right:
1. This recipe makes far more of the spice rub than is necessary--I had more than half of it left over after generously rubbing both sides of the chicken.
2. The sauce sounded interesting, sort of a chermoula using mint instead of cilantro, but it doesn't quite work. It's trying too hard. I like honey and mustard but not so much with the mint. Next time I'd leave them out, and add another Serrano and some lemon juice.

I made this recipe tonight for dinner. I found it just OK. I think there is too much mustard in the 'pesto,' not way too much but it was the predominant flavor in my prep. I also don't think the rub added too much, but aggressive salting was a good idea. Next time, I might try this with bone-in, skin-on chicken thighs. Lastly, I used a cast iron pan and had to leave the chicken in the oven for thirty minutes, as another person noted.

We've made this multiple times and it is always delicious. I use only 2 cloves of garlic; 4 had a tendency to make the sauce bitter. The green sauce is what makes this recipe.

Made this with boneless pork sirloin chops at my son's suggestion. Same cooking instructions otherwise. Served with roasted butternut squash and braised kale flowers. It was a great hit!

This was very good - slight changes were that I made with boneless chicken breasts and used a jalapeno vs Serrano pepper. I also cut up the chicken after resting , deglazed the pan and then added the chicken pieces back to the pan, stirring to distribute the pan goodness! Served over brown rice with the mint sauce. Will make again!

I cook this in a cast iron skillet. Mine did need to cook longer in the oven than suggested. This is the ONLY recipe I've ever found that keeps the breast so juicy - and my husband, who is a "thigh & leg man" loves it. The sauce is delicious and unique.

I detest parsley, so I used cilantro in the sauce instead. The sauce was absolutely delicious. But it somehow didn't quite work with the rub. Dinner wasn't bad in any sense. It was pretty good, but that's it. Will make the sauce again, but not the chicken.

Great sauce!

As others noted, there are a lot of competing flavors going on with this recipe. DH and I liked the chicken - skin on bone in whole breast. It came out juicy and moist with leftovers for the next day. We started with room temp chicken, which really helps cook a juicy bird. The honey mint sauce was not to our liking and we will never make it again.

Absolutely delicious! I've used the dry rub on everything from chicken breasts, thighs, wings, pork chops etc. and it's a winner but the best part is the mint sauce - so wonderful, addictive, and easy to make.

Delicious! I burned the chicken skin in the skillet but it was still fantastic. Took at least a half hour in the oven - use a thermometer to check the temp. The chicken was moist throughout and my husband and I ate every last morsel. That never happens! Skipped the fennel because I don’t like it. Next time I’ll make the sauce in my bullet blender. The food processor left chunks of garlic and didn’t get all the herbs from the sides.

This was amazing! I mostly followed the recipe, but baked an entire chicken in the oven using an Emile Henry vertical roaster. Made paste with chicken ingredients (added olive oil and honey) and used smoked paprika. In 350F oven for 1.5 hours. While baking, added 3 med sliced Yukon Gold Potatoes, 3 shallots and 1 sliced large sweet potato to the well of the roaster, so juices would flavor veggies. Had made mint jelly, used that instead of mint sauce. Juicy tender chicken, crispy spicy skin

Tol much effort for a meal that everyone agreed was “just fine.” We all enjoyed the sautéed spinach and cornbread sides we made more than the main dish itself. The chicken was juicy, but the sauce was eh. Not going to make again.

Mint sauce is too sweet with 1 tbsp honey.

not too much honey as it blunts the mint aroma

It's delicious. For all those complaining about the method of how to cook the chicken, just do whatever you please. This recipe provides one thing: The mint sauce. And it's bomb. This is an easy dish to make to impress others.I will say unlike a lot of meals I've had, it's not my favorite leftover, but was 5 out of 5 fresh.

Used one large garlic clove, otherwise would be too sharp. Very delicious.

The magic is in the combined flavors when you get a bite of spice-rubbed crispy chicken skin plus the bright mint sauce. Yuuummmy. Watch out not to burn the chicken skin during the first 6-8 min sear in the pan. I wish I'd checked mine more at like 5 min.

Made it this evening for my family. Give current world situation didn’t have fresh mint leaves around so just bailed on the sauce 1 but did have awesome “Steakhouse” airline chicken breasts in the freezer from Omaha Steaks, which I am blessed to have with all going on. Had no ground mustard either. But cooked it up without that and it was great. Kids loved it. Cooking times were fine for the airlines (same). Good luck!

Replace mint sauce with "cilantro salsa" (Bittman Int'l) for a good variation.

One of the most requested meals I make. Deliciou