Chicken fillet – soft, juicy and tender
By cooking it this way your chicken fillet will be soft, juicy and tender.
Equipment
- 1 Frying pan
- 1 Oven dish
Ingredients
Chicken fillet
- 4 medium Chicken fillet
- 1 tsp Paprika powder
- Salt
- Pepper
Marinade
- 4 tbsp Olive oil extra virgin
- 1 Garlic clove pressed
- 1/2 tsp Honey
- 1 tsp Dijon mustard
- 4 tbsp Balsamic vinegar
- 1 tsp Black pepper
- 1 tsp Salt
- 1 tbsp Thyme or Rosemary fresh ( 1 tsp dried) or mix both dried and fresh
- Thyme or Rosemary Sprigs optional
Instructions
- Preheat oven to 225°C (437°F)
Marinade
- Make the marinade. Add all the marinade ingredients to a small bowl and whisk until well combined.
Chicken
- Pat the chicken dry with paper towels to remove any moisture.
- Then season with salt, pepper and paprika evenly over both sides of the chicken fillets. Be thorough, covering the entire surface of each fillet.
- Heat a skillet over medium-high heat and add a small amount of olive-oil. Once the skillet is hot, carefully place the chicken in the pan (skin-side down if using skin-on chicken).Sear/Brown undisturbed for 4-5 minutes until golden brown. Flip and sear for another4-5 minutes .
- After the chicken fillets are browned, place the fillets in a baking dish and pour the marinade over them. Add some fresh rosemary or thyme sprigs on top.Place the oven dish with the fillet/marinade in the oven and bake it for 15-17 minutes depending on the size of the fillet .
- Remove the baking dish with the fillets from the oven and then cover with aluminum foil.Let the chicken rest for a 10 minutes after cooking, as this allows the juices to redistribute.
- Finally, slice the fillet and use the marinade as a sauce.
Notes
Whatever you do, don't cut into the fillet to see if it's done before you let it rest. Because it will lose its juice and it will become dry.