6-Ingredient Chicken Dinner

Instructions

1. 1.

   If you don't have time to dry brine, pat chicken dry with paper towels. Sprinkle chicken with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.

2. 2.

   If you have time to dry brine: Set a wire rack over a rimmed baking sheet and arrange chicken breasts on it. Sprinkle all over with 1 1/2 teaspoons salt and 1/4 teaspoon pepper, then refrigerate, uncovered, for at least 30 minutes or up to 12 hours.

3. 3.

   Brush chicken breasts all over with 2 tablespoons oil. In a 12-inch nonstick, carbon-steel, or cast iron skillet place prepared breasts, arranging so narrow ends are opposite wider ends. Place skillet over medium-high heat and cook for 3 minutes. Flip breasts and cook on second side until lightly browned on bottom, 3 minutes.

4. 4.

   Flip breasts; reduce heat to medium; and continue to cook, flipping every 2 minutes, until exterior is well browned and thickest part of chicken registers 155℉ (68℃), 8 to 12 minutes longer. Transfer chicken to a platter; let rest while preparing bulgur.

5. 5.

   To the now-empty skillet, add remaining 1 tablespoon oil, tomatoes, and scallion whites and cook until tomato skins blister and begin to release their juices, and scallion whites are softened, about 1 to 2 minutes. Stir in 1 1/2 cups water and bring to a boil, scraping up any browned bits.

6. 6.

   Stir in bulgur and remaining 3/4 teaspoon salt. Bring to a boil, then cover, remove from heat, and let sit for 5 minutes.

7. 7.

   Fluff bulgur with a fork and stir in feta, olives, and remaining 2 tablespoons oil. Season with salt and pepper to taste. Slice chicken and serve with bulgur pilaf. Sprinkle with scallion greens and serve with lemon wedges, if using.

Misc.

Notes

• I used farro (can't find bulgur in Iowa 😅) with a ratio of 1:1.75, I'd try 1:2 next time -- cooked for 30 minutes instead of the original's 5 minutes. Chicken ratio feels off, I'd either half the chicken or double the rest of the recipe.

• Make sure to use finely ground bulgur in this recipe, as medium or coarse bulgur will not cook fully as the recipe is written. Bulgur can be found at most Middle Eastern grocers and many supermarkets.

• Leftover chicken and bulgur pilaf can be refrigerated separately or together in airtight containers for up to 4 days. Transfer to a baking dish, cover with aluminum foil, and reheat in a 350℉ (175℃) oven until warmed through.