How to make chicken tastier?

Here are 7 tricks to make chicken breasts taste better and even totally delicious. Cook them right. Most people get scared and overcook chicken breasts, cooking out all the moisture and leaving them tough and dry. ... Marinate them. ... Cut them thin. ... Fry them. ... Stuff them. ... Shred them. ... Use the right pan.

How to cook chicken like a chef?

How to Make Perfectly Cooked Chicken Breasts Season the chicken breasts with salt and black pepper on both sides. Add olive oil to a sauté pan over high heat. ... Heat the oil until it begins to smoke lightly. ... Add the chicken breasts, turn the heat to medium-high, and cook them for 3 ½ to 4 minutes. Oct 23, 2023

What spices enhance the flavor of chicken?

5 best spice and herbs blends for chicken and meat Paprika and garlic powder. Paprika is a great spice that makes any chicken dish stand out, it comes in many forms sweet, hot, regular and smoky. ... Basil and rosemary. ... Ginger and lemongrass. ... Turmeric and chili. ... Coriander and cumin.

What brings out the flavor in chicken?

Use a brine Brining your chicken is a foolproof way to not only add flavour to your roast but also to ensure you don't overcook the meat. Essentially a mix of salt, sugar and water, we love adding herbs, garlic or whole spices such as fennel and cumin to flavour the brine.

What is the secret to moist chicken?

Brine the chicken: Soaking the chicken in a brine solution (water and salt) for a few hours before baking can help to keep it moist and tender. Add a liquid: Adding a bit of liquid, such as chicken broth, white wine, or even water to the baking dish can help to keep the chicken moist and tender.

What is the secret to tender chicken breast?

The best tenderizer though, is a salted yogurt marinade . The salt has the same effect as in a regular brine, but the lactic acid in the yogurt further tenderizes the meat. A 15-minute marinade with one cup of yogurt and one teaspoon of salt makes for the most tender chicken breasts imaginable.

How do you keep chicken breast moist when cooking?

Make sure your chicken breast is well-seasoned before adding it to the pan. Cook each side evenly until brown. Once done, bake the chicken breast in a pre-heated oven until juices run clear. The crispy skin from the sear will help keep juices intact while baking cooks the insides through without drying them out.

How can I make my chicken better?

Whip up a yogurt- or olive oil-based marinade with your favorite spices, some minced garlic, ginger, chiles, and a squeeze of lemon or drizzle of vinegar. Letting your chicken sit in a marinade like this for at least 15 minutes can make a huge difference — but if you can let it go for 24 hours, that's even better.

How do you fix bland chicken?

There are several simple and delicious ways to enhance the flavor and moisture of bland and dry chicken: Marinade: Marinating chicken before cooking can infuse it with flavor and moisture . You can use a mixture of olive oil, herbs, spices, and acid (like lemon juice or vinegar) to create a flavorful marinade.

What to do with tasteless chicken?

Just dissolve salt in water and let the chicken soak for about half a day . A ratio of 2 tablespoons of salt to 3 cups of water is ideal in my opinion. Seasonings such as dried herbs, a little mustard, and apple juice add a bit of flavor to your brine.

Chicken Pierre Recipe | Mean Green Chef | A Cure for the Tired Palate (2024)

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If you’ve never heard of Chicken Pierre, then you’re in for a new dining experience! Sauteéd slices of chicken breast swimming in a harmonious tomato-based sauce served over jasmine rice.

I stumbled across a version of this recipe nearly a decade ago, via Allrecipes. It was love at first bite and with some minor adjustments, it has become a favorite in our kitchen.

carte du jour

Tips for Making the Best Chicken Pierre

Slice the chicken breasts into approximately 1/2-inch medallions. This creates super tender slices that soak up the amazing sauce!
After dredging the chicken in the flour mixture, allow the medallions to rest for at least 5 minutes (10 minutes if you have time). This all-important resting time allows the flour to bond to the chicken. Sealing in the moisture creating a crisp crust that results in ultra-juicy chicken.
Use Chicken Stock to develop a deeper flavor, homemade is preferable but your favorite brand is great too. If you don’t have chicken, then you can substitute beef stock.

Tips for Handling Raw Chicken

Never wash chicken: Spray-back from the faucet is the easiest way to spread any bacteria that may be on the poultry. If you want to remove excess moisture from the bird, then dab it with paper towels and promptly throw away the towels.
Avoid cross-contamination: Never use anything that has come in contact with raw chicken on cooked foods without washing completely first. Including hands, cutting boards, dishes, kitchen utensils, and towels.
If using marinades: Never use a marinade that poultry has been soaking in, as a basting sauce when cooking. This is another form of cross-contamination.
Storage: Cover raw chicken tightly and store on the bottom rack in the fridge sitting on a tray or plate to catch any juices that may drip.
Use antibacterial spray: Clean all surfaces in your kitchen that have come in contact with raw poultry with an antibacterial cleaner such as Clorox Kitchen Spray (this is not an advertisem*nt).
Check for doneness: Other than slicing into chicken the only way to tell if your bird is done is to use a digital thermometer. Pierce into the thickest part of the meat and check for a reading over 165°F/75°C. Be sure to avoid the bone as that will increase temp.
If you believe meat has spoiled: If you sense that chicken or any meat for that matter may be bad, such as a foul smell or slimy consistency, then throw it out! Trust your senses in the kitchen every single time. Even if it means opting for pizza delivery!

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How to Make Chicken Pierre

5 from 7 votes

Chicken Pierre

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

Our Chicken Pierre is filled with sauteéd slices of chicken breast swimming in a harmonious tomato-based sauce served over jasmine rice. A serious meal experience!

Category:Dinner

Cuisine:American

Keyword:chicken dinner recipe, Chicken Pierre Recipe

Servings: 8 servings

Author: Mean Green Chef

Ingredients

Chicken

2poundschicken breasts,boneless + skinless
1cup (120 grams)all-purpose flour,unbleached
1teaspoongarlic powder
1teaspoon Kosher sea salt,finely ground
1/2teaspoonfreshly cracked black pepper
3Tablespoonsbutter

Chicken Pierre Sauce

214.5 ounces eachcans stewed tomatoes,with juice
114.5 ouncecan petite diced tomatoes,with juice
1 1/2cups (375 ml)chicken stock
1/3cup (60 grams)dark brown sugar
1/3cup (90 ml)distilled white vinegar
1/2cup (120 ml)Worcestershire sauce
2teaspoonsKosher sea salt,coarsely ground
1/8cup (30 grams)chili powder
3teaspoonsmustard powder
1 1/2teaspoonscelery seed
4clovesgarlic, smashed + diced
1teaspoonpepper sauce

Instructions

Chicken

Line a baking sheet with parchment paper. Then in a bowl combine the flour, garlic powder, salt, and pepper. Mix and set aside.
Slice the chicken breasts into 1/2-inch medallions.
Dredge the medallions in the flour mixture.
Lay the chicken in an even layer onto the parchment lined sheet pan, allowing the flour to bond to the slices for 5 minutes. (Hint: measure spices while the chicken rests)
Meanwhile, heat a large heavy-bottomed Dutch oven or pan over medium-high heat. Once hot add the butter and heat another 30 seconds. Brown the chicken on all both sides.
Remove from the pan and drain the slices on paper towels.

Chicken Pierre Sauce

In the same pan, add the stewed and diced tomatoes, chicken stock, brown sugar, distilled white vinegar, and Worcestershiresauce and stir. Add the salt, chili powder, mustard powder, celery seed, garlic, and hot pepper sauce.
Stir and bring to a boil, reduce heat to medium-low and return the chicken to the pan. Cover and simmer 50 minutes until the chicken is tender.
Serve over jasmine rice with brown butter roasted carrots or your choice of veg.

Recipe Notes

Prep time is approximate.
This can be made without slicing the chicken breasts, however, they become more tender and delicious when sliced. So it's highly recommended!

Looking for more chicken recipe inspiration? Our Blackened Chicken with Mango Salsa(seasoned with BadAss Blacked) is always a winning flavor combo.

If it’s comfort food your seeking then be sure to pay a visit to our Homemade Chicken and Dumplings, roasted chicken brings creates the best chicken and dumplings you’ve ever sunk your teeth into.

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We 💙 LOVE 💚 seeing your creations! So don’t forget to tag us @meangreenchef or #meangreenchef so we can see what’s happening in your kitchen!

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Angela

Hi, I’m Angela, I grew up in New York in an Irish-Italian multi-generational restaurateur family. I’ve been in the kitchen over 35 years, and it’s still my favorite place to create. Growing up in hustle and bustle of professional kitchens was the forefront for my love of all things food. From baking bread, desserts, to hand rolling pasta and mastering the art of soup making. It was the bedrock that shaped my life.

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56 comments

CaitlinMarch 21, 2019 - 2:48 pm

Looks great! Definitely will be trying this!

AngelaMarch 21, 2019 - 6:10 pm

Thanks for checking out our Chicken Pierre recipe Caitlin! Please be sure to tag us @meangreenchef or #meangreenchef so we can how our dish turns out 🙂

HeatherMarch 21, 2019 - 4:25 pm

Looks delish! I will have to try it.

AngelaMarch 21, 2019 - 6:10 pm

Thanks for stopping by Heather, glad that you like it! 🙂

NickiMarch 21, 2019 - 5:31 pm

This looks yummy! Chicken is a staple in my house. Thanks for another way to try preparing it!

AngelaMarch 21, 2019 - 6:11 pm

It’s a keeper of a recipe Nicki, I’m sure you’ll love it as much as we do! Thanks so much for checking it out 🙂

Ramae HamrinMarch 21, 2019 - 7:14 pm

Angela, your photos and recipes are absolutely the best. I’m eating a plant-based diet, and you’re making it really hard! ?This looks absolutely amazing!

AngelaMarch 21, 2019 - 7:48 pm

Hi, Ramae!! ? Thank you so very much, we really love what we do and try to convey it in every recipe and shot 🙂 I’m making falafels this weekend so no meat! I’ll be sure to tag you, thank you for your support ??

Leigh AnnMarch 21, 2019 - 8:46 pm

This looks amazing! I’ve never had it before so will have to try it out.

AngelaMarch 21, 2019 - 9:32 pm

Thanks so much, Leigh Ann! I hope you love it as much as we do, please be sure to tag us @meangreenchef when you make it 🙂

hollysbirdnestMarch 21, 2019 - 9:23 pm

YUM!! I can not wait to try this recipe! I pinned it for later!! Thank you so much

AngelaMarch 21, 2019 - 9:33 pm

Awesome, thanks so much, Holly appreciate the pin too! 🙂

LizaMarch 21, 2019 - 10:02 pm

This looks so good! I bet my boyfriend would love it. Hoping to make it with him this weekend!

AngelaMarch 22, 2019 - 7:28 am

Thanks so much, Liza! be sure to tag us @meangreenchef #meangreenchef when you guys whip this up, I really hope that you love it as much as we do! 🙂

NissaMarch 21, 2019 - 10:17 pm

This looks yummy!! Thanks for sharing

AngelaMarch 22, 2019 - 7:29 am

Thank you for stopping by to check out our recipe Nissa! 🙂