Equipment
* optional
Ingredients
Spanish Spice Rub
- 8 g smoked paprika
- 4 g ground cumin
- 2 g ground coriander
- 3 g garlic powder
- 4 g kosher salt
- 2 g freshly ground black pepper
- 1 g crushed red pepper flakes
Chicken
- 4 chicken breast, boneless, skinless
- 30 ml olive oil
Fresh Mint Sauce
- 30 g fresh mint leaves, packed leaves, stems discarded
- 15 g fresh flat-leaf parsley, leaves and tender stems
- 2 garlic, peeled and smashed
- 1 shallot, peeled and roughly chopped
- 30 ml sherry vinegar
- 10 g honey
- 60 ml extra virgin olive oil
- 3 g kosher salt
- 1 g crushed red pepper flakes
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 440 kcal
- Protein
- 42 g
- Carbohydrates
- 10 g
- Fat
- 26 g
- Fiber
- 2 g
- Sodium
- 773 mg
- Saturated Fat
- 4 g
- Potassium
- 786 mg
- Calcium
- 52 mg
- Iron
- 4.0 mg
- Magnesium
- 70 mg
- Phosphorus
- 419 mg
- Zinc
- 1.5 mg
- Vitamin A
- 373 mcg
- Vitamin C
- 8 mg
- Water
- 149 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F).
In a small mixing bowl, combine the smoked paprika, ground cumin, ground coriander, garlic powder, 4 grams of kosher salt, freshly ground black pepper, and 1 gram of crushed red pepper flakes until thoroughly blended.
Pat the chicken breasts thoroughly dry on all sides with paper towels to ensure effective spice adhesion and searing, washing hands and work surfaces afterward to prevent cross-contamination from raw poultry.
Coat the chicken breasts with 15 ml of olive oil, then rub the prepared Spanish spice blend evenly over all surfaces until completely covered.
Place the fresh mint leaves, flat-leaf parsley, smashed garlic, chopped shallot, sherry vinegar, honey, 3 grams of kosher salt, and 1 gram of crushed red pepper flakes into the bowl of a food processor.
Pulse the food processor 6 to 8 times until the aromatics are coarsely chopped, then with the motor running on low, stream in the 60 ml of extra virgin olive oil until an emulsified, textured sauce forms, scraping the bowl with a rubber spatula.
Heat the remaining 15 ml of olive oil in a 30 cm cast-iron skillet over medium-high heat until shimmering, then add the seasoned chicken breasts smooth side down and sear undisturbed for 3 minutes until a deep spice crust develops.
Using kitchen tongs, flip each chicken breast over in the skillet, then transfer the cast-iron skillet directly into the preheated oven at 200°C (400°F) and roast for 12 to 14 minutes until an instant-read meat thermometer inserted into the thickest section reads 74°C (165°F).
Carefully remove the hot skillet from the oven and transfer the chicken breasts onto a clean cutting board to rest undisturbed for 5 minutes, allowing muscle fibers to relax and retain moisture.
Slice each rested chicken breast crosswise against the grain into 1.5 cm thick medallions using a sharp chef's knife.
Arrange the sliced chicken medallions across a warm serving platter and spoon the vibrant fresh mint sauce generously over and around the meat, serving immediately.
Chef's Notes
- Select authentic Spanish smoked paprika (pimenton de la Vera dulce or agridulce) dried over holm oak wood fires to achieve distinctive depth without acrid bitterness.
- Always rely on a calibrated instant-read digital meat thermometer inserted into the thickest core of the breast to confirm 74°C (165°F) for both culinary juiciness and food safety.
- Pulsing rather than continuous blending keeps the mint sauce textured like a chimichurri or salsa verde, preventing thermal degradation of delicate mint essential oils.
- A heavy 30 cm cast-iron skillet provides superior thermal mass that transitions smoothly from stovetop searing to oven roasting in a single pan.
Storage
Refrigerator: 4 days — Store sliced chicken and mint sauce in separate airtight glass containers. Refrigerate promptly within two hours of cooking.
Freezer: 2 months — Freeze cooked chicken breasts wrapped tightly in parchment and placed in a freezer-safe container. The fresh mint sauce does not freeze well due to herb oxidation and emulsion breakdown.
Reheating: Reheat leftover chicken breasts covered in an oven preheated to 175°C (350°F) with a splash of water or broth until the internal temperature reaches at least 74°C (165°F) as measured by an instant-read meat thermometer. Serve alongside refrigerated mint sauce brought to room temperature.
Troubleshooting
Chicken breast meat turns out dry, stringy, or tough
Cause: The chicken was roasted beyond safe target temperature or sliced immediately without resting
Fix: Cannot reverse overcooked protein strands, but spooning extra room-temperature mint sauce and olive oil over the warm medallions helps restore perceived moisture
Prevention: Check the core temperature with an instant-read meat thermometer at the 11-minute mark and pull the skillet the moment the internal temperature reaches 74°C (165°F), followed by a mandatory 5-minute rest
Spice crust burns and tastes acrid or bitter during the stovetop sear
Cause: Skillet was overheated prior to adding the paprika-coated chicken, scorching delicate ground spices
Fix: Gently scrape away scorched black patches with a dull butter knife before placing into the oven and compensate flavor with the mint sauce
Prevention: Maintain medium-high heat, ensure pan oil is shimmering but not smoking, and limit direct pan contact to 3 minutes
Mint sauce turns dull olive-brown instead of bright emerald green
Cause: Excessive blending created friction heat that bruised and oxidized the fresh mint leaves
Fix: Stir in a few drops of sherry vinegar and extra virgin olive oil to improve sheen, though oxidized pigment cannot be restored
Prevention: Use short pulses to break down herbs quickly, stream in cold olive oil, and keep the sauce chilled until service
Cultural Context
This recipe draws directly on chef Bobby Flay's signature technique of pairing bold, spice-crusted proteins with bright, acid-forward herb sauces. The Spanish spice profile of pimenton and cumin rooted in Andalusian traditions is refreshed by Moorish-influenced fresh mint, balancing fiery warmth with cooling herbal acidity.
