Ingredients Meat & Poultry Chicken Chicken Breast Recipes Pan Roasted Chicken with Rhubarb Be the first to rate & review! By Sarah Carey Sarah Carey Sarah is the editorial director of food for Martha Stewart Living. Editorial Guidelines Updated on April 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: Kate Sears Prep Time: 25 mins Total Time: 45 mins Servings: 4 Sautéed with an aromatic blend of turmeric, cumin, garlic, onion, and ginger, rhubarb becomes a delicious, savory-leaning sauce. The mixture is then combined with a little broth and used as a simmer sauce for bonesless, skinless chicken breasts, imparting flavor to every bite. Ingredients 4 small boneless skinless chicken breast halves, patted dry (about 1 ½ pounds) Kosher salt and freshly ground pepper Unbleached all-purpose flour, for dusting 3 tablespoons extra-virgin olive oil 2 cups thinly sliced onions (from 1 large onion or 2 small) 2 tablespoons minced garlic (from 4 to 5 cloves) 4 teaspoons peeled minced ginger (from 2-inch piece) 1 teaspoon ground cumin ½ teaspoon ground turmeric 2 teaspoons sugar ¾ cup low-sodium chicken broth 8 ounces rhubarb, halved if thick, cut into 2-inch pieces ½ cup chopped fresh cilantro, plus leaves for serving Cooked rice or flatbread, for serving Directions Preheat oven to 400°F. Season chicken with salt and pepper and dust with flour, tapping off excess. Heat a large oven proof skillet (preferably cast iron) over medium-high heat. Swirl in 2 tablespoons oil. Place chicken in skillet, skinned side down and cook until browned and easily releases from pan, about 4 minutes; flip and brown second side, about 2 minutes. Transfer to a plate. Reduce heat to medium. Add remaining 1 tablespoon oil, onion, garlic, and ginger to pan. Season with salt and pepper and cook, stirring frequently, until onions are translucent, about 3 minutes. Add cumin, turmeric, and sugar and cook until fragrant, 30 seconds. Stir in broth and rhubarb and bring to a boil on top of stove. Nestle chicken back into pan. Transfer to oven and roast until chicken is cooked through, about 10 minutes. If rhubarb is still underdone, remove chicken to a plate, tent with foil and return pan to oven until rhubarb is just tender, 3 to 4 minutes. (Be careful, it's easy to overcook rhubarb and you don't want it to completely fall apart.) Stir in cilantro, then return chicken to pan, turning to coat in sauce. Serve chicken and sauce over rice or with flatbread, sprinkled with more cilantro. Cook's Notes Shop for chicken breasts that are on the smaller side for this recipe; if working with large, you can halve on the diagonal and remove the smaller, pointed ends first so they don't overcook. Rate it Print