Quick and Easy Moist Chicken Breast, pan-fried marinated chicken full of flavor and so tender too!
Quick and easy Moist Chicken Breast is exactly that! Here I will show you a recipe that will give you juicy chicken and bags of flavor.
I have to confess I am not the biggest fan of eating chicken breast or white meat as it is often called.
The reasons being firstly, the meat can be easily overcooked, or cooked using a technique not suited to the ‘structure’ of the meat, resulting in a dry chewy experience.
Second, there is not much flavor in the meat itself as it is lower in fat than it’s neighbor, the thigh or leg, and is often bought without the skin on. Both the fat and skin on meat add heaps of flavor and moisture during the cooking process, so when these two things are missing, it is no wonder why the chicken breast can be a ‘boring, tasteless, dry and chewy’ experience.
My challenge was to come up with a chicken breast recipe that was quick, versatile and most importantly, tasty, succulent and full of flavor.
This is such a quick recipe, so I’ve also included instructions of cooking some potatoes & courgettes / zucchini to accompany the chicken. The fact that this whole meal can be ready on your table within 15 minutes has got to be a bonus! So it’s a quick and easy chicken skillet dinner!
You can also use this same recipe to BBQ or Grill, just remember to make sure your chicken breast is of even thickness so it cooks properly.
We’ve also got a recipe using chicken thighs, check out our other chicken skillet dinner here
You’ll need to use a skillet or frying pan. I used a cast-iron skillet pan as that can get to a high temperature very quickly so we can pan fry everything.
To maintain the moisture in the meat, it has got to be cooked very fast.
This means doing a little ‘work out’ on your meat, so it is not as thick. If you sear the chicken under high heat, the outer layer will be quickly cooked, thus sealing all the meat juices and then the center of the meat starts to cook, retaining its moisture.
This is important to achieve the moisture we want.
So roll your sleeves up and get your skates on for a very fast cooking experience!
You will need :
A small saucepan for the potatoes
A frying pan
A meat hammer (or end of a rolling pin)
Plastic wrap
Ingredients:
1 Chicken breast fillet
1 medium potato
1/2 Courgette/zucchini (cut as you see in the photo here)
1 clove garlic
3 – 4 Teaspoons Olive Oil
2 Teaspoons Dried Tarragon
3 Teaspoons Lemon juice
Redcurrant Jelly (optional)
Salt & Pepper
Instructions:
1. Boil the kettle, peel potato and cut into 2 cm pieces and place in pan.
2. Add the boiled hot water to the potatoes and cook on the hob. 
This should take approximately 3-4 minutes. Once cooked (test with a knife if the potato is soft) drain the water and transfer to a bowl for now. Season with salt and pepper to your liking. We will return to the potatoes later.
3. Make up a quick wet marinade. Add the garlic, lemon juice, tarragon, olive oil & salt and pepper into a mortar and pestle and beat until mashed together. If you don’t have a mortar and pestle, mix together in a bowl, you will need to pass the garlic through a garlic press first.
4. Place your plastic wrap on top of a chopping board, making sure the wrap will be long enough to fold over the top of the chicken (see photo at step 7), then place the chicken breast on the wrap.
Over turned breast on the plastic wrap
5. Turn the breast over – you will notice the underside has a slight cut from where it was removed from the bone. This is where we will do what is known as a butterfly cut, which will open out the chicken breast and make it thinner and more even for when we come to pan fry.
6. Taking a sharp knife, place it where the cut is already, and cut all the way along the length of the breast. Do not cut the breast any deeper that 2 cm from the bottom. We just want to cut through the breast 2/3 deep
Follow the cut with your knife
Cut 2/3 deep into the meat lengthways
7. Turn the chicken breast over and spread it out. Place the plastic wrap over the chicken. (You should now have a layer of plastic wrap underneath and over the chicken).
Cover the chicken with the plastic wrap
8. Very gently, hit the chicken all over so it is 2 cm in thickness. Make sure you get an even thickness through out. Do not hit too hard as you will break right through the meat and have holes in it. This should only take 30 seconds!
flatten the meat
9. Start heating up the frying pan. It needs to be very hot.
10. Place the meat in a dish and pour the marinade (garlic, tarragon etc) over the meat, turn and make sure the marinade is underneath too.
marinade meat
11. Whilst waiting for your frying pan to get hot, cut the zucchini lengthways and then into halves and halves again (see photo below)
12. Place the chicken in the pan, and cook on both sides for 1 minute to seal the meat.
Then add the potatoes & courgettes / zucchini to the dish that had the chicken marinating (just to use up the marinade). Move them around a bit so they take up the leftover marinade.
cooking in the frying pan
13. Let the chicken cook for a further 2 1/2 minutes, and turn over to cook the other side for 2 1/2 minutes. Use a fish slice or spatula to push the chicken down into the pan GENTLY if you see thicker parts of meat.
When juices run clear, remove the chicken on to a side plate and cover with some foil or a saucer. This will allow the chicken to cook a little longer in some steam, and also develop juices whilst the meat relaxes.
NOTE:
Do not add any oil to the pan. this will cause a lot of smoke, and it is not necessary. There is oil on the chicken from the marinade which will stop the meat from sticking to the pan.
add vegetables to pan
14. Add the vegetables and potatoes to the same pan, add salt & pepper. – In the photos above, do you see how hot the pan is? Stir the potatoes so they are browned on all sides, turn the courgettes/zucchini when each side is browned. This should take no more than 2-3 minutes.
15. Whilst you’re waiting for the vegetables, slice the chicken breast, arrange on the plate and then add the potatoes and courgettes
You could also use this recipe to make a Tropical Chicken Salad as seen in this recipe from Who Needs A Cape. Delicious!
Delicious Chicken Dinner Ideas
Here's a selection of lovely chicken dinner recipes for you. All very easy to make and the family love them!
Sunday Roasted Whole Chicken Dinner, a very easy to follow recipe with cook times and instructions for the chicken, gravy, roast potatoes and vegetable side dishes
Chicken Party Salad is a great family recipe, very quick and easy to make and great tasting. Serve in lettuce wraps, sandwiches, on it's own, the sky's the limit!
Chicken, Garlic and Spinach Lasagna , an easy recipe full of flavour and freezer friendly too!
Chicken Skillet Dinner! This is a great recipe, suitable for a family meal or a dinner party.Yummy!
Mom's Chicken Pot Pie An old family recipe and certainly comforting!
Easy Chicken in White Wine Sauce. All cooked in one pan, quick and easy recipe with fantastic flavors! A really easy chicken dinner.
Tasty Chicken, Bacon & Spinach Pasta. Quick and Easy and oh so delicious!
Sesame Chicken, Shrimp and Broccoli Stir Fry is a really quick and easy meal, delicious served with rice or noodles! This works well as an appetizer or main meal.
Breaded Chicken Skewers. These are a wonderful little appetizer or party food. Quick and easy to make and juicy to the bite too! Serve warm with your favorite dips. These always go fast at parties so be sure you make plenty!
Easy Mini Chicken Pot Pies. Delicious little pies with crisp pastry. Freezer friendly and great for parties too!
Tandoori Chicken is a wonderful baked or grilled recipe using a homemade spice mix. Full of flavor and great for a dinner or to serve at a party!
Homemade Fried Chicken Tenders. A great easy recipe and perfect for a party too!
Herb Crusted Stuffed Chicken, a delicious juicy baked chicken breast stuffed with cream cheese and spinach and coated in crispy breadcrumbs.
Creamy Chicken Stroganoff is a quick and easy dinner, with delicious strips of chicken and sauteed mushrooms in a creamy sauce
Quick and Easy Moist Chicken Breast, pan-fried marinated chicken full of flavor and so tender too!
Quick and Easy Moist Chicken Breast
Quick and Easy Moist Chicken Breast, pan-fried marinated chicken full of flavor and so tender too!
Ingredients
- 1 Chicken breast fillet
- 1 medium potato
- 1/2 Courgette / zucchini
- 1 clove garlic
- 3 - 4 Teaspoons Olive Oil
- 2 Teaspoons Dried Tarragon
- 3 Teaspoons Lemon juice
- Redcurrant Jelly, optional
- Salt & Pepper
Instructions
- Boil the kettle, peel potato and cut into 2 cm pieces and place in pan.
- Add the boiled hot water to the potatoes and cook on the hob. This should take approximately 3-4 minutes. Once cooked (test with a knife if the potato is soft) drain the water and transfer to a bowl for now. Season with salt and pepper to your liking. We will return to the potatoes later.
- Make up a quick wet marinade. Add the garlic, lemon juice, tarragon, olive oil & salt and pepper into a mortar and pestle and beat until mashed together. If you don't have a mortar and pestle, mix together in a bowl, you will need to pass the garlic through a garlic press first.
- Place your plastic wrap on top of a chopping board, making sure the wrap will be long enough to fold over the top of the chicken (see photo at step 7), then place the chicken breast on the wrap.
- Turn the breast over - you will notice the underside has a slight cut from where it was removed from the bone. This is where we will do what is known as a butterfly cut, which will open out the chicken breast and make it thinner and more even for when we come to pan fry.
- Taking a sharp knife, place it where the cut is already, and cut all the way along the length of the breast. Do not cut the breast any deeper that 2 cm from the bottom. We just want to cut through the breast 2/3 deep
- Turn the chicken breast over and spread it out. Place the plastic wrap over the chicken. (You should now have a layer of plastic wrap underneath and over the chicken).
- Very gently, hit the chicken all over so it is 2 cm in thickness. Make sure you get an even thickness through out. Do not hit too hard as you will break right through the meat and have holes in it. This should only take 30 seconds!
- Start heating up the frying pan. It needs to be very hot.
- Place the meat in a dish and pour the marinade (garlic, tarragon etc) over the meat, turn and make sure the marinade is underneath too.
- Whilst waiting for your frying pan to get hot, cut the zucchini length ways and then in to halves and halves again (see photo below)
- Place the chicken in the pan, and cook on both sides for 1 minute to seal the meat.
- Then add the potatoes & courgettes/zucchini to the dish that had the chicken marinating (just to use up the marinade). Move them around a bit so they take up the leftover marinade.
- Let the chicken cook for 2 1/2 minutes, and turn over to cook the other side for 2 1/2 minutes. Use a fish slice or spatula to push the chicken down into the pan GENTLY if you see thicker parts of meat.
- When juices run clear, remove the chicken on to a side plate and cover with some foil or a saucer. This will allow the chicken to cook a little longer in some steam, and also develop juices whilst the meat relaxes.
- Do not add any oil to the pan. this will cause a lot of smoke, and it is not necessary. There is oil on the chicken from the marinade which will stop the meat from sticking to the pan.
- Add the vegetables and potatoes to the same pan, add salt & pepper. - In the photo to the right, do you see how hot the pan is? Stir the potatoes so they are browned on all sides, turn the courgettes / zucchini when each side is browned. This should take no more than 2-3 minutes.
- Whilst you're waiting for the vegetables, slice the chicken breast, arrange on the plate and then add the potatoes and courgettes
Recommended Products
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Kota Japan Large Black Granite Mortar & Pestle Natural Stone Grinder for Spices, Seasonings, Pastes, Pestos and Guacamole -
Pre-Seasoned Cast Iron Skillet 4-Piece Complete Chef Set (6-Inch 8-Inch 10-Inch 12-Inch) Oven Safe Cookware - 4 Heat-Resistant Holders - Indoor and Outdoor Use - Grill, Stovetop, Induction Safe -
Lodge ASHH41 Red Hot Holder Heat Protecting Silicone Cast Iron Skillets with Keyhole Handle, 5-5/8" L x 2" W
Nutrition Information:
Yield:
1Serving Size:
1 ServingsAmount Per Serving: Calories: 663 Total Fat: 23g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 83mg Sodium: 408mg Carbohydrates: 79g Net Carbohydrates: 0g Fiber: 13g Sugar: 27g Sugar Alcohols: 0g Protein: 41g
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