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Easy Braised Chicken Breast

Easy braised chicken breast will have you eating the most moist, tender and delicious chicken in no time at all!

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 4 servings
Calories: 356 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 lbs chicken breast
  • salt and pepper to taste
  • 1 tbs steak seasoning optional
  • 2 teaspoon vegetable oil
  • 1 medium onion Cut into thin slices
  • 1 tbs garlic minced
  • 8 oz mushroom fresh sliced
  • 6 oz olive slices, drained
  • 1 teaspoon broth concentrate
  • 2 cups water

Instructions

    Cup of Yum
  1. Preheat the oven to it's lowest setting but not less than 170 degrees.
  2. Using a meat pounder/mallet, pound the thick end of the breast to the same thickness as the thin end of the breast.
  3. Season the meat with salt, pepper and steak seasoning (or your preferred seasonings).
  4. In an oven safe plan (or skillet), heat the vegetable oil (don't use more than stated) over high heat. When the pan is VERY hot, swirl the oil around the pan and add one breast to one side of the pan and add another breast to the other side of the pan. The breast will sizzle and steam and smoke and generally make a lot of noise and fuss. This is exactly what you want. Leave it alone. Let sear on this side for 2 minutes. Using tongs or a spatula, flip the breast and allow to sear on the other side for 2 minutes. The breast should be somewhat brown on the outside and raw on the inside.
  5. Remove the seared breasts to a plate. Turn the heat down to medium and add the onions, some salt and pepper and allow to cook. As the onions begin to soften, add the garlic, mushrooms and the drained olives. Allow to heat until the mushrooms start to soften and begin to lose their water.
  6. Add the broth concentrate (read the notes below for information regarding substitutions) and the water to the pan and mix well. When concentrate has dissolved, add the breasts back to the pan and put the lid on tightly. If no lid is available, add aluminum foil and seal down to the pan as securely as possible.
  7. Place the covered pan on the middle rack in the center of the oven.
  8. Cook for 20 minutes and check the thickest part of the chicken with an instant read thermometer. If reading 165, remove from the oven. If less than 165, reseal the pan and allow to cook for another 10 mins. Repeat until temp of 165 is reached.
  9. When 165 is reached, remove the chicken from the oven, remove the lid from the pan and using a large spoon to dish the juices over the top of the chicken. Serve hot.

Notes

  • Substitutions
  • Notes
  • Chicken Breast - You can substitute any cut of chicken for this dish but you may have to adjust your cooking time. Regardless, the chicken is done when an internal temp of 165 is reached. Check the thickest part of the chicken.
  • Broth Concentrate - You can substitute chicken broth for the water and concentrate. Equal amounts.
  • Olives - if you don't like olives, just leave them out.
  • Mushrooms - if you don't like mushrooms, just leave them out. Feel free to substitute some other veggies like carrots or tomatoes which will give a whole different flavor.
  • Onions - If you don't like onions but don't mind the flavor of onions, then leave them in, you don't have to eat them but they do add a lot of flavor. If you don't like the flavor of onions, leave them out but use more garlic instead.
  • Garlic - What? You don't like garlic? That's so negative. JK. Leave it off if you don't like it.
  • The very best tip is to make sure you are using a very good thermometer. The chicken is done when a thermometer placed in the center of the meat at the thickest part is reading 165. Remove from the heat, remove the lid and allow to rest for a few minutes.
  • If you can find farm fresh, never frozen and not injected with saline chicken breasts, you'll have the most amazing flavor that you can imagine.
  • You can use any combination of vegetables that you prefer, just know that the veggies will mostly disintegrate. I like to just use onions, garlic and then add my own seasonings.
  • This technique will work for any cut of chicken (bone in or out) the most important part is that you watch the temp and when the chicken reaches the right internal temp, remove it from the heat.
  • Add salt at each stage. Salt the meat before searing and then add salt to the dish before braising.
  • Be SURE that the lid is on tight. If you are using aluminum foil instead of a lid, make sure it is secured tightly and doesn't flip off when transferring to the oven.

Nutrition Information

Serving 0.5lb Calories 356kcal (18%) Carbohydrates 8g (3%) Protein 51g (102%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.03g Cholesterol 145mg (48%) Sodium 1076mg (45%) Potassium 1147mg (33%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 262IU (5%) Vitamin C 6mg (7%) Calcium 82mg (8%) Iron 8mg (44%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 356

% Daily Value*

Serving 0.5lb
Calories 356kcal 18%
Carbohydrates 8g 3%
Protein 51g 102%
Fat 13g 20%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.03g 2%
Cholesterol 145mg 48%
Sodium 1076mg 45%
Potassium 1147mg 24%
Fiber 4g 16%
Sugar 2g 4%
Vitamin A 262IU 5%
Vitamin C 6mg 7%
Calcium 82mg 8%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.