Flattened Chicken. I got this recipe from the Los Angeles Times. They printed it as a request from a reader. That reader fondly remembered Flattened Chicken as one of the signature dishes of the former Campanile here in Los Angeles. That dish was known there as Crispy Flattened Chicken Breast. I remember it fondly too. It was big enough to share and it had crisp of a crust that I had never known chicken to have before. I (like the reader from the LA Times) just assumed that without the massive wood-fueled oven that Mark Peel presided over, there was just no way to get that flattened chicken crust at home.
The LA Times proved me wrong (thank you, thank you, thank you).
As delish (that’s a blog word– it means tasty) as this dish is, it’s hardly unique to Campanile or Los Angeles. It’s a rather well-known Italian preparation that’s most typically made with a whole chicken, split and partially boned. Similar to what a grill-meister (like Nibble Me This) might call spatchcock. What makes this version so appealing to me is that it’s made with boneless chicken breasts– and it’s made on the stove.
I’m not saying that boneless chicken breasts are my favorite cut of the bird. That honor belongs to the thigh (bone in). But most folks prefer the breast– or at least they say they do. (Though I’m convinced that in a side-by-side blind taste test most people would find they prefer dark meat). But I digress.
Flattened Chicken Breasts
However, it’s the fact that most people (think) they like the white meat that makes me like this recipe so much (oh, and the fact that it’s cooked on the stove top– did I mention that?). This flattened chicken breast has a crust of super crackly, crunchy skin (Mark Peel would call it crispy). Which makes it about the best way I know to eat the white meat. The breast lovers among us won’t know that the skin and the cooking method add fat (and flavor) to this, the blandest of meats. Even if they push the skin aside, we’ve fooled them. They’re getting flavor nonetheless. Making it perfect dinner party fare. GREG
Campanile’s Crispy Flattened Chicken
Print This Recipe Yield 4Source Los Angles Times and the Former Campanille RestaurantPublishedYou may split the breasts before cooking if you prefer. I did.
Ingredients
- 2 whole boneless whole chicken breasts (skin on and the first wing bone in, if possible)
- 3 clove garlic (peeled and thinly sliced)
- 8 sage leaves
- kosher salt (as needed)
- freshly cracked black pepper (as needed)
- ¼ cup extra-virgin olive oil
Directions
Lift up the skin on the cut side of the chicken breasts and insert the garlic slices. Distribute them evenly under the skin, taking care not to break the skin. Rub the sage leaves between your hands to release their oils and insert 4 of the leaves evenly under the skin of both breasts with the garlic cloves. Pull the skin back over the breast as completely as possible. If the chicken has not been brined, salt and pepper liberally on both sides. Wrap tightly in plastic and refrigerate for several hours or overnight.
Heat a large cast-iron skillet over high heat until hot. Add the olive oil and heat to just below smoking. Season the skin side of the chicken breasts with salt and pepper and place skin-side down in the pan. Season the other side of the breasts. Turn the heat down to medium low and place another heavy pan on top of the breasts, so that they are pressed flat into the pan. If the second pan is not heavy, weight it with canned tomatoes or clean bricks. Make sure the weight is evenly distributed over all the breasts. They must cook evenly and at the same time. Cook until very brown and crisp, 12 to 15 minutes.
Turn the breasts over and cook for 8 more minutes, or until cooked through. Use the weight system again if need to make sure they sit flat. Remove from the heat, let stand 5 minutes, then slice and serve, or cut each breast in half and serve.
Nice!
Ever tried adding honey in the mix?
No I haven’t. I certainly like the idea of a honey glaze though. GREG
Not at all. In fact big breasts might take a little longer. Do make sure you turn the heat to medium low, once you’ve seared the skin. GREG
Many would agree that dark meat does carry more flavor. I’m a little skeptical about cooking chicken breast that long. Won’t it dry-out?
Looks so delicious, btw 🙂
like you, I prefer the thigh with bone-in…but this looks absolutely delicious-It is packed with flavor. LOve it. Thanks for sharing it.
This is a perfect recipe for when you want to get that really crisp coating on the chicken! Looks so delicious!
I still haven’t tried spatchcock chicken, despite the fact it’s been on my to-try list for a couple years. This version sounds even more doable and that crust looks amazing!
Loved Campanile and love spatchcock! Thanks sharing this recipe, perfect when you don’t want to cook the entire bird!
Exactly, a feast of flavors!
I never had chicken there since I’m vegetarian, but Campanile was one of my favorite place in Los Angeles, so I imagine anything based on their recipes would be outstanding. Dang, I miss that place.
Looks amazing Greg! You make such a simple dish look spectacular!
Another recipe that i need to try in the next few days! This looks so good, and I especially like the sound of that crispy, flavorful crust. And I agree…dark meat is best!
Looks great Greg! my boys love this because I let them wrap a brick to flatten the chicken, our brick chicken. Simple yet a wonderful dish.
This is going on the menu this week–bonus I get to use my grandmother’s cast iron pans!
Trying tonight! Thx, Greg.
This chicken looked so good, I went straight to the recipe. Then, when reading the comments, I was like “spatchcocking… dark meat… huh? What are they talking about??” Then I realized I hadn’t read your post. I just love the color and crispy skin on these. Nicely done!
I love the word spatchcock; not sure why. It’s silly sounding but still seems oh, so, British; great combination cause where do you often find a silly British of anything? I digress…because this sounds so simple and so good. I have used chicken breasts for years for one reason only and that is convenience…the lack of bones make them simple to prepare and they are good for combining with a bazillion flavors so at the top of the list. Until boneless thighs became easy to find. Goodbye white meat…dark has ALWAYS been my favorite and unlike you…how I LOVE those boneless thighs! Might have to try this with both and do a comparison!
Thank goodness I have a big collection of thrift store cast iron pans!
This is a wonderful dish, one of Bart’s favorites. It’s the crispy skin that does it for him. He just loves it. Yours looks beautiful, Greg. I know they say all good things must come to an end, but why must Campanile be included?
I like spatchcock chicken, and using just the boneless chicken breast when cooking for one or two is perfect. I do think you’re right, Greg, about the blind taste test. I know it took me years to get past the unappetizing (to me — at the time) look of the dark meat chicken, but it really is better in many applications.
Spatchcock chicken has been revitalized on my blog and received a lot of hits, thanks for the reminder Greg. Plus I like the idea that I can make it for one or for many wit a delicious crispy skin.