Roast Chicken Breast, Recipe with Step by Step Instructions
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
How to roast chicken breast, I will show you in the following article. For this I have procured an organic chicken breast fillet. The preparation is done classically in the pan. Tips for preparation in the oven complement these instructions.
This chicken dish comes very quickly on the plate. If you prefer a low carb dish, combine it with vegetables or salad. Otherwise, you can get inspired by the following side dish ideas!
Before you go, here’s a shopping tip: I like to buy chicken whole, it’s cheaper. The cutting is done quickly. The legs can be prepared the next day quite quickly as chicken thighs in the oven or as chicken legs in the oven.
I prepare chicken soup from the chicken carcass. The special corn chicken breasts are another option, overall I prefer fresh and not frozen poultry ingredients.
The following instructions with step by step photos and cooking video will now accompany you in your kitchen if desired. I wish you much fun and good success.
Table of Contents
1. Recipe Roast Chicken Breast
Here follows the step by step instructions with photo for each relevant step. After the recipe you will find tips for preparation in the oven, information about the chicken breast core temperature and side dish ideas.
Roast Chicken Breast
Guidance and translation from chef Thomas Sixt
Step by step instructions for frying chicken breast. Tips for preparation in the oven. Side dishes recommendations for a fine chicken dish.
|1||pc||glove of garlic|
|6||pinches||black ground pepper|
|2||pinches||brown can sugar|
Prepare Chicken Breasts
I have not included the side dishes in this recipe. Note the tips after the recipe.
Wash the chicken breasts, dry them and get them ready on the cutting board.
You can prepare the breasts with or without the skin.
Peel the garlic and get ready.
Season Chicken Breasts
Heat a pan on the stove.
Get the garlic and thyme ready for frying.
Season the chicken breasts with salt and pepper.
Sauté Chicken reasts
Brown the chicken breasts in the pan with olive oil.
Add the thyme and garlic.
Cooking Chicken Breasts
Turn the chicken breast after 3-4 minutes and continue to fry with a lid on reduced heat.
Saute Chicken Breasts
Turn the stove to the lowest setting and finish cooking the breast fillet with the lid on.
Press the meat with your finger. When the meat springs back firmly, it is cooked.
Alternatively, you can measure the core temperature:
For a fully cooked chicken breast, the temperature should be at least 72°C for 10 minutes.
Remove chicken breast from pan and cut into diagonal slices.
Bring stock to a boil with butter, season with sugar and cayenne pepper and reduce considerably.
Arrange the chicken breast and serve with the sauce.
Side dish Tip:
As side dishes, I prepared potato wedges cut into eighths as well as carrot slices and zucchini in the oven.
You can season the vegetables on a baking tray with baking paper, drizzle with olive oil and then cook for about 30 minutes at 210°C.
Note about the name chicken breast and chicken breast fillet:
I worked in a butcher shop for some time when I was younger.
The large chicken breast was always called chicken breast.
The thin fillet underneath, was called chicken breast fillet and sold as such.
2. Calories and Nutritional Values Roast Chicken Breast
3. Prepare Chicken Breast Fillet in the Oven without Browning in the Pan
If you want to prepare the chicken breast in the oven, you can find the steps here:
-> Preheat the oven at 210°C for 20 minutes.
-> Wash the chicken breast, dry it and put it in a pan or roaster.
-> Season the meat, add thyme and garlic.
-> Put prepared meat directly into the oven.
-> Cook the breasts in the oven for about 25 minutes.
Prepare the side dishes, check the cooking level and extend the cooking time as necessary.
Cut the meat and arrange on plates.
I prefer to sear chicken breast with skin on the skin side before cooking in the oven.Tip from Chef Thomas Sixt
4. Chicken Breast Core Temperature
Gourmets like to serve the breast glazed and juicy. This type of preparation is recommended only for high-quality premium poultry meat.
Very great is a Bresse chicken, also Bresse-Gauloise, it is a special breed of chicken that comes from the Bresse region northeast of Lyon, between Jura and Saône.
Likewise, a corn chicken or the corn chicken breast is very suitable for this form of preparation.
Poussins are the last recommendation at this point. The very young chickens are particularly tasty.
For well-done poultry meat, you need a core temperature of 72°C for at least 10 minutes.Cooking Tip from Thomas Sixt
5. Side Dish Ideas for short fried Chicken Breast
Simply combine the following side dishes with the chicken breast according to season and taste:
After this paragraph you will find more ideas for chicken dishes.
6. More Matching Ideas
Comments, Cooking Questions and Answers
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