Categorized | Chicken

Succulent herb roasted chicken breast.

caribbean herb roasted chickenI must first declare that I absolutely hate chicken breast as it’s normally very dry and lacks any real flavour, but that’s about to change. This recipe I tested a couple nights ago when I was stuck on what to make for dinner. If you recall when I roasted the chicken in the oven previously I used lemon, garlic and thyme to give it that extra kick, so I though I’d do something similar. But I didn’t want to turn on the oven since it’s summer and the air conditioning  is on.

I figured since the chicken breast can dry-out easily and it can be a bit bland I had to infuse it with something we all like and cook it at a slow pace to ensure it’s moist but fully cooked at the end. Below you’ll find a very simple, but succulent way to prepare chicken on the stove top. Feel free to leave me your comments or suggestions.

You’ll need…

4 boneless/skinless chicken breast (about 2-3 lbs total)
1 tablespoon fine chopped thyme
2 cloves garlic crushed/diced
2 tablespoon olive oil (marinade)
1/4 teaspoon salt
black pepper (fresh ground is best)
2 tablespoon extra virgin olive oil
1 tablespoon butter

Wash, rinse and dry the chicken breast, then place it on a dish while we get the marinade ready. In a small bowl, pour in 2 tablespoons of extra virgin olive oil, salt, black pepper, fine chopped thyme and the crushed garlic. Mix well and pour onto each piece of chicken. Then using you hand (or fork) rub the chicken and marinade ensuring every piece gets coated. Allow this to marinate for about 15 minutes on the counter top.

seasoned herb roasted chicken

marinade for herb roasted chicken

pan herb roasted chicken

herb roasted chicken caribbean style

Let’s get cooking. In a large non stick pan, heat the remaining 2 tablespoons of olive oil with the butter on medium heat. When the butter melts completely, add the seasoned chicken breast. Turn down the heat to medium-low (closer to low) and let this cook in total for about 25-30 minutes. Flip every 5 minutes or so to cook evenly (don’t cover).. allow it to do it’s own thing.

After 25 or so, the chicken should feel very firm to the touch and have a nice rich brown colour. Remove from the heat and allow to cool for a couple minutes before serving so the meat relaxes a bit.

stove top herb roasted chicken

stove top herb roasted chicken recipe

simple herb roasted chicken recipe

recipe herb roasted chicken

herb roasted chicken

herb roasted chicken recipe

TIP! Got leftovers? It’s great stripped and placed on a sandwich or used as a base for chicken noodle soup.

Remember the key is the marinade and cooking very slow, so it cooks through without drying up. Do leave me your comments below.

Print Friendly

27 Responses to “Succulent herb roasted chicken breast.”

  1. maria says:

    Hi Chris
    How about a recipe for pastelles?

  2. John wood says:

    Was very late ,didn’t have time to marinate, just slow fried.I really liked,not dry ,rest of family says try again

    Thanks

  3. Doreen says:

    Hi Chris. I am working on a low fat diet for my over weight son, i have everything in my kitchen for this recipe except extra virgin olive oil,i will get some try the recipe today with my son as chef.i am excited already because i am thinking of including herb chicken breast on the hospital menu at my work.

  4. Ms. Callaloo says:

    Love it love it!, I been watching your site for a while and this is the first time I got to write a review. I love chicken breasts. I buy a big bag once a month from BJ. So I know they can become dry if over cook. I did change a couple of things to this recipe. First I soak the chicken breast in salt water brim for 1 hour. Didn’t have olive oil so use vegetable oil, use a little fresh ginger and sesame oil, add in a teaspoon of cayenne pepper and a 1/2 teaspoon of soy sauce and everything else was the same as recipe. The chicken was mouth melting tender. Thank you for sharing

  5. Sharlene says:

    Hi Chris, I don’t like white meat either. It must be a Trini thing. I eat it because of the healthy option. I already have my chicken in a green seasoning marinade. like VetVet I too try and reduce the carbs but try making a South Western Black bean and corn salad, it is a nice marriage.

  6. VetVet says:

    OMG!!! Absolutely delicious. I am on a no-carb diet and this was as perfect along side my sauteed vegetables. Thank you Chris for your recipes. I always go to your website as a resource to find recipes.

  7. Vanessa Belcon says:

    From the time i saw the pics i immediately thought of left over chicken salad/ with mayo or even with a fresh green salad!!!!
    will be trying it soon, thank you~~~~

  8. Claudette says:

    Interesting, I'm not a chicken breast fan myself, always seem to be too stringy. You have made it look like something I'd like to try though. Gracias and continue cooking.

  9. Ryan says:

    Hello everyone. I just wanted so share my tip; it works every time. For tender chicken, brine it. Fill a Tupperware (flat) container with about 4 cups of water. Add 4 rounded tablespoons of salt. Make sure that there is enough water in the container to submerge the chicken. The salt works to soften the chicken! You can let the chicken sit overnight in this mixture or simply let is soak for one hour or so. This will make the chicken tender and juicy . And do not worry; the chicken does not taste salty. :-)

  10. Alf G says:

    Hi Chris. I never liked chicken breast as it always came out too dry. I will try your recipe as it seems to be the answer to a nicely cooked and moist Ch: Br: Thanks. Keep up the nice cooking.

Trackbacks/Pingbacks


Leave a Reply


 

 
  • Tags
  • Popular
  • Latest
  • Comments
  • Subscribe