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.
Hi Chris,
I made this and it was scrumptious!!!
I also cooked a whole chicken using your recipe. I put foil over the hole in my bundt pan and put the marinated chicken over the hole. Cooked in a 325° oven for 1 hour. So tender, tasty and juicy.
a must try
this sounds wonderful. I am going to try this as my husband doesn’t care for chicken breast. Think he will love it.
I’m so glad to hear someone say, chicken breast is not their favorite part of the chicken. Will try this recipe. Thank you.
This one came right on time – I am off to test it now
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
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
Easy for me to try.Thx!
Hey Cris
Where the heck are you ? Your opening remarks state that
” It’s too hot to turn on the Oven ” and here in Montreal its 20 below..
Anyway I can’t wait to try these juicy chicken Breasts.
Happy New Year Y-All….
Wonderful marinade & like a previous writer I will most certainly add some scotch bonnet. Thanks again & do keep ’em coming.
I just made this and is delicious..
Thank You.
I too was not a fan of chicken breast but That was the past. “Look at me cook.” Thanks Chris. This is wonderful. We loved it.
Hi Chris. I too never liked chicken breast unless it was in a salad. However, however, yes, however I tried this recipe more so for my husband. It was superb. I’ve been recommending it to my friends and relatives. We are adjusting our diet a bit and this was perfect and I didn’t even have to soak it in salt water. Thanks once again Chris. Today I’ll be making this for Lunch.
Hi Chris
How about a recipe for pastelles?
Was very late ,didn’t have time to marinate, just slow fried.I really liked,not dry ,rest of family says try again
Thanks
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.
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
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.
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.
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~~~~
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.
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. 🙂
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.
Chris,I tried the chicken breasts very good and tender
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
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 🙂
Hi Chris, Thanks for this recipe I'm definitely going to try this one!!!!!!!!!!!!!!
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
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.
I made this and everyone loved it…. I took all the credit though…lol…thank you so much for this…
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 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.
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!
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…
@ 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…
I loved this! I changed the marinade a little by adding some Italian dressing and cayenne for a kick. It tasted awesome!!
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 =-.
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. =-.
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 Chris, I will try this tomorrow; it looks good on the stoof