Spiedie Chicken Breasts With Buttered Broccoli
Published Aug. 6, 2024
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon dried oregano or Italian seasoning
- 6tablespoons olive oil
- 2tablespoons red wine vinegar
- 1teaspoon coarse kosher salt or fine sea salt, plus more for the broccoli
- ½teaspoon garlic or onion powder
- ½teaspoon crushed red pepper
- ¼teaspoon MSG (optional)
- 1½pounds boneless skinless chicken breasts or thighs
- 1pound broccoli, crown chopped into bite-size pieces and stem peeled then sliced crosswise
- 1tablespoon unsalted butter
- Lemon wedges, for serving (optional)
Nutritional analysis per serving (4 servings)
453 calories; 28 grams fat; 6 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 42 grams protein; 626 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl or resealable container, whisk to combine the oregano, olive oil, vinegar, salt, garlic powder, red pepper and MSG, if using.
- Step 2
If using chicken breasts, cut each in half through their equators to create thin cutlets. Add to the marinade, mixing well to coat evenly, then cover and refrigerate until ready to cook, at least 10 minutes and up to 24 hours.
- Step 3
Heat a large skillet over high; a splash of water in the hot pan should result in small beads that evaporate quickly. Add 2 to 3 chicken cutlets at a time and cook until lightly browned, 1 to 3 minutes per side. Transfer to a platter to rest.
- Step 4
Over medium-high heat, add the broccoli to the dirty pan, season with salt, then stir-fry until charred at the edges, about 4 minutes. Add the butter and 2 tablespoons of water, and cover to finish cooking in the steam until your preferred doneness, 2 to 5 minutes.
- Step 5
Serve immediately with the lemon wedges, if using.
Private Notes
Comments
I wanted to pop in the comments before Spiedie traditionalists come in. As a Binghamton native, I wanted to say that this is absolutely something I ate growing up. We used bottled Spiedie marinade for a variety of meats growing up, not just the skewered cubes. Even though I no longer live in the Southern Tier, I still stock up on bottles of Lupo's. It tastes like home to eat a marinated chicken breast like this. Thanks for sharing Eric!
Did I read this correctly that there's no oil used in the pan for the chicken? It's just relying on the oil on the chicken from the marinade?
Dear God, this is unnecessarily complicated The analogy to a globe and an equator just doesn't work. A chicken breast doesn't look anything like a globe. Try this: place the chicken breast flat on the cutting surface, and cut it in half with a horizontal cut parallel to the cutting surface That resolves all the comments asking what an 'equator' is for a chicken breast....
This has quickly become not only an enter favorite but now is on the Sunday food prep list for chicken to pop on salads and sandwiches all week. So easy. So tasty. Highly recommend!
“Spiedie” is apt! It was so quick to prepare, and so delicious that we had to wolf it down. It will be in our regular rotation, especially in busy weeks. Thanks, Eric!
This blew the socks off my entire family.