Categorized | Chicken
Succulent herb roasted chicken breast.
Posted on 05 August 2009
I 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.
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.
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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Everytime I’ve roasted chicken breast in the past it’s ALWAYS been dry. After I started using the frying pan… I’ve never had dry chicken.
Looks like this and the coconut milk green beans are on the menu for tomorrow evening!
Thanks for leaving your comment Chris. Much appreciated. I agree, dry chicken is a turn-off.
happy cooking
Chris
.-= Chris De La Rosa´s last blog ..El Yucateco Salsa Picante De Chile Habanero Green Hot Sauce Review. =-.
I think this method of cooking the chicken breast here is among the best as too often people over cook it and it dries out.
.-= Cynthia´s last blog ..About Cooking Shrimp & An apology =-.
I loved this! I changed the marinade a little by adding some Italian dressing and cayenne for a kick. It tasted awesome!!
@ Cynthia, that’s probably the reason why I don’t like chicken breast that much. if it’s not cooked properly, it’s usually too dry.
@ Katie, I’ll be trying your idea (Italian dressing) the next time I cook up a batch. Caron’s grandmother uses sun dried tomatoes dressing when she make pork tenderloin (similar to this chicken).. AMAZING!
happy cooking
Chris…
Chris,
I made this chicken last night. I put the marinade on the day before… The chicken was soooooooooooooooo good! I’ve also used your oxtail recipe and that was great too! These recipes are going in my recipe book for me to refer to in the future! I’ll be sure to try others as well. Thank you for sharing! Be blessed!
Hello Lori, I happy to know you’re having fun with the recipes.
happy cooking
chris…
Hi Chris-thank you for sharing your wonderful recipes. Though I am home in Trinidad, your recipes ensure that I do not have to call my mother or aunt- I just follow you and do my own thing!
I just tried this recipe tonight…………and my wife and three children all were in agreement…this was one of the best tasting meals they ever had…and I'm no cook, just followed the recipe with some adjustments.
i used the spicy Italian dressing as suggested and some chandon beni…….I had better get some before it finishes…….later and thanks.
I have made this with a whole chicken and placed it in my halogen oven. it dripped all the fat, the taste was great as I had marinated it for a whole day and it was super juicy and a quick clean up. only bad thing was, it disappeared too fast..
will make it again and then add some other marinade ingreds, like pesto and lots of garlic and rosemary sprigs.. yummy
I made this and everyone loved it…. I took all the credit though…lol…thank you so much for this…
I made this chicken when hosting a dinner party yesterday. Seasoned it since morning and served it along with 'Guyana fried rice' also from your web site. …Absolutely wonderful – my guests didnt even leave me any for the next days let overs lol. Thank you from London, England.
hi chris, two nights ago i made your oxtail recipe. reheated and served last night absolutely georgous served with crushed new potatoes with chopped spring onions and steamed savoy cabbage.xxxxxxx from steve. maidstone,england
Hi Chris, Thanks for this recipe I'm definitely going to try this one!!!!!!!!!!!!!!
A small tip from a lady in England learned from the Indians. If you are using chicken breasts please bash them once with a rolling pin and then soak them in plain yoghurt, discard the yoghurt rinse, dry and then cook in your normal way. You will never have dry chicken breasts again.
I am pleased you enjoyed your trip to Jamaica, it's where my parents are from although I was born in England. Love your recipes Chris! Keep up the good work
i tried this recipe but improvised with italian spices and it was incredable! and i'm usually the kind of person that burns everything, so it was a nice tasty change
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.
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.
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.
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~~~~