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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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! 🙂

JenniferMarch 21, 2019 - 10:56 pm

I have never heard of this recipe, but it sounds AMAZING!!!! I have a special dinner next month, so I will make this as a treat!

AngelaMarch 22, 2019 - 7:31 am

Hi, Jennifer! 🙂 Thanks so much for checking out our Chicken Pierre, it’s the perfect recipe for a special dinner. Our guests have been surprised by this one because it’s not a dish they’ve had before. I hope you all love it too!

Tricia SnowMarch 21, 2019 - 11:01 pm

This looks amazing and no I have never heard of it. I definitely learned some new tips on raw chicken too! Thanks, Angela!

AngelaMarch 22, 2019 - 7:34 am

Great to hear Tricia! So glad that the tips were helpful too, really important to handle raw chicken carefully. Thank you! 🙂

Pauline ReynoldsMarch 22, 2019 - 12:19 am

This looks yummy, easy to make and ingredients that I always have on hand. I will be sure to try this.

AngelaMarch 22, 2019 - 7:38 am

Hi, Pauline, thank you! 🙂 It’s an added bonus that the ingredients are staple pantry items and this recipe comes together in a snap too!

Qua’TeshaMarch 22, 2019 - 12:50 am

I can’t wait to try this! Definitely pinning this!

AngelaMarch 22, 2019 - 7:43 am

Hey, Qua’Tesha! 🙂 Great, thanks so much for pinning too and please don’t forget to tag us @meangreenchef or #meangreenchef in your recipe photos! Thank you ??️?

AnnaMarch 22, 2019 - 8:41 am

My husband loves chicken, so I’ll cook this recipe for him one day. He will be happy 🙂 Saving for later

AngelaMarch 22, 2019 - 10:51 am

Great, Anna thanks so much! 🙂

KatieMarch 22, 2019 - 10:24 am

I haven’t heard of this before. Looks amazing!

AngelaMarch 22, 2019 - 10:52 am

Glad to share a new recipe with you, Katie! Thanks so much for checking it out 🙂

jenMarch 22, 2019 - 12:14 pm

I think you need to publish a book…

AngelaMarch 22, 2019 - 1:39 pm

Thanks, Jen 🙂 you may be onto something!

MicheleMarch 22, 2019 - 12:48 pm

Pinned for later Angela. This sounds delicious! And your photos are always beautiful!

AngelaMarch 22, 2019 - 1:40 pm

Thanks so much for the Pin Michele! So glad that you like it, please be sure to tag us @meangreenchef #meangreenchef when you whip up a pot 🙂

MeaganMarch 22, 2019 - 3:54 pm

Looks and sounds great! All of your recipes look so amazing!

AngelaMarch 23, 2019 - 2:08 pm

Thanks so much, Meagan!

chefjuliannaMarch 22, 2019 - 9:21 pm

Wow, I have never heard of Chicken Pierre, but it sounds wonderful!! I know from the flavour profile that my whole family would love this dish too! Thanks so much for sharing this with us at Fiesta Friday this week!

AngelaMarch 23, 2019 - 2:10 pm

Thank you, Chef Julianna, so glad we could share a new dish with you! Thanks for having us at Fiesta Friday we’ve made some great new friends and connections! 🙂

TiffanyMarch 23, 2019 - 10:24 am

This looks amazing! The photos are selling it – can’t wait to try this!

AngelaMarch 23, 2019 - 2:11 pm

Thank you, Tiffany I love photographing the food as much as creating it! 🙂 Please be sure to tag us @meangreenchef or #meangreenchef when you cook this up! 🙂

Helen at the Lazy GastronomeMarch 24, 2019 - 11:48 am

This looks and sounds amazing!! Thanks for sharing at the What’s for Dinner party. Have a fantastic week!

AngelaMarch 24, 2019 - 12:34 pm

Thanks so much, Helen, wishing you a great week ahead! We appreciate being a part of What’s for Dinner Party:)

BolaMarch 24, 2019 - 3:38 pm

Hmmm yummy! I need to try this out.

AngelaMarch 25, 2019 - 10:10 am

Thanks so much for checking it out Bola! 🙂 Please be sure to tag us @meangreenchef or #meangreenchef in your recipe photos!

Susan FranklinMarch 24, 2019 - 5:39 pm

We eat chicken all of the time – so I want to try this recipe! I also liked your tips on handling raw chicken – it’s so important and I try to be careful, but sometimes I’m not. This was a great reminder!

AngelaMarch 24, 2019 - 6:58 pm

Hi, Susan, thanks so much for stopping by! I really hope you love this recipe as much as we do, it has been a monthly staple here since I found it. Glad the tips were helpful too, it’s easy to slip when handling raw meat we all need a little reminder sometimes. 🙂

PaulineMarch 25, 2019 - 9:29 pm

Angela this was delicious!!! I will make it again. I was surprised how all the flavors work so well.

AngelaMarch 26, 2019 - 6:51 am

So glad to hear Pauline! It really is a surprising flavor combination, really glad that you all enjoyed it too. Thank you so much for letting us know! 🙂

Angie | Fiesta FridayMarch 25, 2019 - 10:38 pm

It really does sound delicious, Angela. Even though I’ve never had Chicken Pierre before, I know I’ll love it just by reading the recipe, so I’ll be saving this to try. Thanks for sharing with #fiestafriday

AngelaMarch 26, 2019 - 6:54 am

Hi, Angie, thanks so much for stopping by! I think you’ll be surprised by these flavor combinations they really pop. Appreciate you having our recipe on Fiesta Friday! 🙂

T.M. BrownMarch 28, 2019 - 9:44 pm

Your pictures are always so tantalizing!!! This looks so yummy. I love checking your site to see what’s cooking!

AngelaMarch 29, 2019 - 5:59 am

Thank you, T.M! 🙂 I love shooting the photos as much as creating the recipes, really appreciate you being a part of our kitchen ???

Kyndall BennettJune 13, 2019 - 7:27 pm

OMG, this looks amazing! Since chicken tenderloins are inexpensive, it’s usually my go-to meat. It’s nice to have another recipe to help mix things up a little! Thanks!

AngelaJune 14, 2019 - 7:53 am

Awesome, so glad that you like it, Kyndall! I’m sure you will love the flavors, for such a simple chicken dish it really rocks the taste quotient 🥰

Jasmine | Midsummer Life DreamJuly 11, 2019 - 10:43 am

Never heard of this recipe before, but it looks delicious. Thanks!

AngelaJuly 11, 2019 - 2:15 pm

Awesome, so glad that we were able to introduce you to a new chicken dish Jasmine! Thanks for stopping by, hope to see you again 🙂

Martina RoyAugust 20, 2019 - 3:37 am

This is very really unique helpful information. keep it up. Thank you so much!

AngelaAugust 21, 2019 - 4:16 pm

Thanks, Martina so glad that you found our info helpful! Really appreciate you stopping by to check out our recipe 🙂

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

FAQs

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.

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Lamb, Scallops, Herrings, Mackerel, Fish and chips, Indian Curries or Chinese takeaways, Pasta dishes, Pizza, A steak cooked rare/very rare, Egg dishes (omelettes/scrambled eggs) Egg curry, Avocado salad including prawns and hard boiled eggs, Casseroles - so many variations!

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Add the chicken breasts, turn the heat to medium-high, and cook them for 3 ½ to 4 minutes.

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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.

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What brings out the flavor in chicken? ›

The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken.

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What makes a chicken act super tired? ›

There are few reasons why your chickens could be lethargic. It could be a feather moult, a heavy mite infestation or worms as all can place an extra strain on their immune systems which is why it is important to supplement during these times.

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Why is my chicken not eating? ›

Illness: Chickens may lose their appetite when they are sick. Common illnesses that can affect their appetite include respiratory infections, digestive issues, or parasites. 2. Stress: Stressful conditions, such as overcrowding, changes in their environment, or the presence of predators, can lead to reduced appetite.

What is chicken fatigue? ›

It's full of nutrients and can build strong muscles while helping prevent heart disease. But eating chicken too often can lead to a common affliction – chicken fatigue! It's easy to tire of eating chicken. It can be bland, and boring, and dries out easily when overcooked (especially chicken breast).

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What is the secret to juicy chicken? ›

Brines and marinades help tenderize the meat by bringing more moisture in the protein. With that extra moisture, you lose less when you cook. The simplest way to do this is with a dry brine — unwrap the chicken breasts, salt them on both sides and let them sit in the fridge for at least an hour.

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What should you season chicken with? ›

Aside from classics like salt, pepper, basil and garlic, you could try using chilli powder, ginger, cumin, cayenne, paprika, oregano, sage, rosemary and thyme.

What is the secret to tender chicken breast? ›

Place the chicken breast between two pieces of plastic wrap or parchment paper. Using a meat mallet (aka tenderizer), gently pound the meat, making sure you flatten it to an even thickness throughout. Remove the wrap or paper and season the chicken on both sides with salt and seasoning of choice.

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How do you make chicken meat more flavorful? ›

Just sprinkling a little salt on top of your chicken right before cooking it will only season the surface. But seasoning the chicken with salt well ahead of time or brining it in a salt-water solution will draw salt deep into the meat, resulting in a very tasty piece of chicken.

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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.

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Jan 9, 2024

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

Tips for Making the Best Chicken Pierre

Tips for Handling Raw Chicken

Please Pin Our Recipe to Share with Your Friends!

How to Make Chicken Pierre

Did You Make a Mean Green Chef Recipe?

Also Shared on These Great Link Parties!

Angela

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56 comments

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FAQs

How to make chicken tastier? ›

What is the secret to tender chicken breast? ›