Sunday, November 26, 2023

Seared Chicken with Chestnuts #SundayFunday

Seared Chicken Breasts served on a bed of Celery Root Puree and topped with Chestnuts.  This is a lovely, elegant dinner to grace your Holiday table.

Seared Chicken with Chestnuts

The Sunday Funday Bloggers are sharing recipes featuring Chestnuts today.......
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Renu of Cook with Renu is hosting today and asked us to share recipes containing chestnuts as a main ingredient.  Let's see what everyone cooked up........

Seared Chicken with Chestnuts and wine

This dish is so rich and luxurious.  It is the perfect entree for a holiday dinner party, especially when paired with a sparkling wine.  The crisp wine cuts through the richness and brings out all the earthy flavors of the celery root puree and chestnuts.  I felt like I was eating in a high-end, fancy restaurant. 

Seared Chicken with Chestnuts pin

Your guests will be super impressed and they never need to know that the entire meal was ready in less than an hour.

Entrees, Chicken, Chestnuts, Celery, Celery Root
Entrees, Chicken
Yield: 4 servings
Author: Wendy Klik
Seared Chicken on Celery Root Puree with Chestnuts

Seared Chicken on Celery Root Puree with Chestnuts

Seared Chicken Breasts served on a bed of Celery Root Puree and topped with a Buttery Chestnut Sauce. This is a lovely, elegant dinner to grace your Holiday table.
Prep time: 5 MinCook time: 40 MinTotal time: 45 Min


  • 4 T. butter, divided
  • 1 celery root, about 1 lb, peeled and cut into large dice
  • 1 1/2 c. light cream (half and half)
  • salt and pepper, to taste
  • 1 pkg. (5 oz) roasted and peeled chestnuts
  • 2 ribs celery, thinly sliced on the diagonal
  • 1 c. chicken broth
  • 2 T. olive oil
  • 4 skinless, boneless chicken breasts


  1. Place the celery root in a medium saucepan with 2 Tablespoons of the butter, the cream and a pinch of salt. Bring to a boil, reduce heat to a simmer and cook, uncovered, for about 10 minutes, until the celery root is tender and the liquid has reduced by half.
  2. Pour into a food processor and puree until smooth. Season with salt and pepper. Keep warm until ready to serve.
  3. In a large skillet, melt the remaining 2 Tablespoons of butter over medium heat. Add the chestnuts and cook, stirring occasionally, until lightly browned.
  4. Add the celery slices to the skillet, season with salt and pepper, and cook for another minute or two, until the celery is crisp-tender. Pour in the chicken broth and bring to a boil. Cook, stirring occasionally for about 10 minutes, until the broth is nearly evaporated and the vegetables are coated with the glaze. Remove to a bowl and set aside to stay warm.
  5. In the same large skillet, heat the olive oil until it is shimmering. Pat dry the chicken breasts and season with salt and pepper. Sear the chicken over medium heat for 7-10 minutes, flip and sear the other side for another 5 minutes or so, until golden brown and an inside temperature of 165* is reached.
  6. Divide the celery root puree onto 4 plates and place a chicken breast on top of each. Divide the chestnut mixture and spoon over the chicken. Serve immediately.


Adapted from a recipe found in Food & Wine

Nutrition Facts



Fat (grams)

49.79 g

Sat. Fat (grams)

26.39 g

Carbs (grams)

18.57 g

Fiber (grams)

3.24 g

Net carbs

15.34 g

Sugar (grams)

3.23 g

Protein (grams)

29 g

Sodium (milligrams)

697.92 mg

Cholesterol (grams)

203.51 mg


  1. Chestnuts are a family favorite. I love this idea. Thanks for sharing. I will be trying it soon.

  2. What a lovely idea for the festive season. Like how you've prepared celery root puree. Am sure chestnuts add some crunch and slight sweetness to the overall dish.

  3. A great fall/winter meal. Would be perfect for a holiday gathering as well!

    1. It is Debra. It looks, tastes and feels luxurious but it is a very simple meal.


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