Say goodbye to dry chicken breasts and complicated preparations. This recipe will give you a tender whole chicken breast, juicy and full of flavor, ready in just 25-30 minutes (depending on the size of the cut).
It’s a quick, super flavorful dish where the key is not to overcook it.
For a tasty result, I’ve chosen to pair the chicken with cherry tomatoes and zucchini, but feel free to use the vegetables you prefer… the low-flame cooking with a lid will do the rest.
Come along with me and let’s start cooking. Happy recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz chicken breast (Whole)
- 7 cherry tomatoes (cherry, date, or pachino)
- 2 zucchini
- as needed garlic
- as needed salt (and spices)
- Half cup water
- as needed extra virgin olive oil
Steps
With a sharp knife, make deep incisions on the surface of the whole chicken breast (as if you want to create a ‘cut’ but without separating the pieces).
Wash and cut the cherry tomatoes in half and the zucchini into slices or cubes, as you prefer.
In a large pot with high edges, add a generous amount of EVO oil and place the chicken breast in the center.
Distribute the cherry tomatoes and zucchini around the chicken.
If you wish, insert one or two peeled garlic cloves (whole or sliced) inside the incisions of the chicken.
Add about half a cup of water to the pot (it will create the steam that keeps the meat moist).
Season the chicken and vegetables with salt and your favorite spices.
Cover the pot with a lid and cook on a very low flame for 25-30 minutes.During cooking, every 10 minutes or so, briefly lift the lid and use a spoon to spread the juice that has formed at the bottom of the pot on the surface of the chicken breast.
Do not turn the chicken during cooking. It will be ready when the meat is white inside.
Do not prolong cooking longer than necessary (read the tips I left at the end of the recipe).
As soon as the chicken is cooked, remove it from the heat to prevent it from drying out.
Let it rest for a minute and serve your tender chicken breast with vegetables and the juice.
Here it is, this main course with a side dish is proof that a dish can be super quick, healthy, and incredibly juicy at the same time.
Don’t forget to let me know in the comments which vegetables you chose and how your chicken turned out.
Advice
IMPORTANT: Do not wash raw chicken breast. Washing can spread bacteria (such as Salmonella) in the splashed water on the sink and utensils.
Why Not Wash Raw Chicken?
It’s an old habit many have, but washing raw chicken under running water is discouraged by health authorities. The water stream does not eliminate bacteria, but disperses them into the surrounding environment via splashes. The only way to kill these bacteria is by cooking at an internal temperature of at least 165°F.
It’s an old habit many have, but washing raw chicken under running water is discouraged by health authorities. The water stream does not eliminate bacteria, but disperses them into the surrounding environment via splashes. The only way to kill these bacteria is by cooking at an internal temperature of at least 165°F.
How to know if the chicken is cooked?
Cut into the Thickest Part: Make a small incision in the thickest part of the chicken breast or thigh.
Observe the Juices:
Cooked: If the juices that come out are clear and transparent, the chicken is ready.
Not Cooked: If the juices are pink or cloudy, the chicken needs more cooking.
Check the Color: The meat inside should not have any hint of pink. It should be completely white and opaque (for the breast) or light brown (for the thighs).
