Bell & Evans Airline Chicken Breast Recipe

Prep and season

Remove the airline chicken from the refrigerator 20–30 minutes before cooking to come toward room temperature. Pat the skin and cavity area dry with paper towels. Combine kosher salt, black pepper, smoked paprika, and garlic powder in a small bowl; season both sides of the chicken, concentrating a little extra seasoning on the skin.

Sear

Heat a large oven-proof skillet over medium-high heat. Add 2 tablespoons olive oil and warm until shimmering. Place the chicken skin-side down and press gently so the skin makes full contact. Sear, undisturbed, until the skin is deep golden brown and releases easily, about 6–8 minutes. Reduce heat if it’s browning too quickly.

Baste and roast

Flip the breasts skin-side up. Add 2 tablespoons unsalted butter, thyme sprigs, and crushed garlic to the pan. Once butter has melted, tilt the pan and spoon the butter, thyme, and garlic over the chicken repeatedly for 30 seconds to flavor the meat. Transfer the skillet to a preheated oven at 400°F (200°C). Roast until an instant-read thermometer inserted into the thickest part (avoiding bone) reads 155°F–160°F, about 12–18 minutes depending on size. Remove from oven and tent loosely with foil; rest 8–10 minutes (temperature will carry over to ~165°F).

Cook the vegetables

Place the cubed sweet potatoes and parsnips in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender when pierced with a fork, about 12–15 minutes. Drain well.

Purée

Return the drained vegetables to the warm pan over low heat for 1 minute to evaporate excess moisture. Transfer to a blender or use an immersion blender in the pan. Add 2 tablespoons butter, 1/2 cup whole milk, maple syrup, 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Purée until smooth and velvety. Taste and adjust seasoning with more salt, pepper, or a splash more milk for desired consistency. Keep warm until plating.

Make the pecan crunch

In a small nonstick skillet over medium heat, add 1 teaspoon unsalted butter. When melted, add chopped pecans and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Add 2 tablespoons honey and stir to coat the pecans; let the honey warm and bubble for 30–45 seconds to glaze the nuts. Remove from heat and spread onto a piece of parchment to cool slightly. Sprinkle with 1/4 teaspoon flaky sea salt.

Plate and garnish

Spoon a generous portion (about 3/4 cup) of the sweet potato-parsnip purée onto each plate and spread into a shallow well. Place one airline chicken breast on top of each purée. Spoon a bit of the pan juices/basted butter over the chicken. Scatter the honey-pecan crunch over the purée and a small amount on the chicken. Finish with microgreens or chopped parsley for brightness and an optional extra drizzle of honey if desired (about 1/2 teaspoon per plate). Serve immediately.