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.

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37 Responses to “Succulent herb roasted chicken breast.”

  1. Cecile Carrington says:

    This one came right on time – I am off to test it now

  2. Hallo my friend
    I’m missing the videos there I could of see more, and what and how you are mixing up the different ingredients,please come back with the videos, I also miss your voice and the whole ambiance of the way you speak and treat the food.
    Is it because it’s summer in your country and the air conditioner is working you don’t want the different fumes from the cooking in your house?
    Hope to see you next time on the video.
    Greetings out of Curacao Netherlands Antilles
    Yvonne Damberg

    • admin says:

      Hello Yvonne I’m a bit puzzled. There are 2 new videos every week and 4 new recipes on the website every month. Much luv for the support and kind words

  3. Jody says:

    Easy for me to try.Thx!


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