Chicken Steak Soft as a Soul on My Way Lena
Updated: Oct 24
Chicken Steak Soft
When it comes to preparing a delicious chicken steak that remains tender and flavorful for several days, I have a straightforward method that I rely on consistently. This technique ensures that the chicken stays soft for the next two to three days, making it perfect for meal prep or for those busy weekdays when cooking from scratch may not be feasible.
The process is incredibly simple, which is one of its greatest advantages. You can have your chicken steak ready in no time, allowing you to enjoy a hearty meal without spending hours in the kitchen. The key to achieving that tender texture lies in the marination process and the cooking technique, which I will detail further.
Ingredients
To start, you will need boneless chicken breasts, which are ideal for this recipe due to their lean nature. Additionally, gather the following ingredients for marination:
- Olive oil or any cooking oil of your choice
- Fresh lemon juice
- Garlic, minced or crushed
- Salt and pepper to taste
- Optional: herbs such as rosemary, thyme, or paprika for added flavor
Marination Process
Begin by preparing the marinade. In a bowl, mix the olive oil, lemon juice, minced garlic, salt, and pepper. If you like, you can also add your choice of herbs to enhance the flavor profile. The acidity from the lemon juice helps to tenderize the chicken, while the oil ensures that it remains moist during cooking.
Once your marinade is ready, place the chicken breasts in a resealable plastic bag or a shallow dish, and pour the marinade over them. Make sure each piece is well-coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes. For best results, marinate for several hours or even overnight. This allows the flavors to penetrate deeply into the meat, resulting in a more flavorful dish.
Cooking Method
Now, onto the cooking process. While you can use various types of cookware, I highly recommend using a steel pan for this recipe. Cooking the chicken in a steel pan significantly enhances the flavor compared to Teflon-coated pans. The steel allows for better heat retention and creates a beautiful sear on the meat, which locks in the juices and contributes to a more robust taste.
Heat the steel pan over medium-high heat, allowing it to get hot before adding the marinated chicken. It’s essential to ensure that the pan is sufficiently heated to achieve that perfect golden-brown crust. Place the chicken in the pan and let it cook undisturbed for about 5-7 minutes on one side. This will give it a nice sear. After that, flip the chicken and reduce the heat to medium. Cook for an additional 5-7 minutes or until the internal temperature reaches 165°F (75°C).
Serving and Storage
Once cooked, let the chicken rest for a few minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring that each bite remains juicy and tender. You can serve the chicken steak with a side of vegetables, rice, or a fresh salad.
For storage, place any leftovers in an airtight container in the refrigerator. The chicken will remain soft and flavorful for the next two to three days, making it an excellent option for quick meals throughout the week. You can easily reheat it in the microwave or on the stovetop, and it will taste just as delicious as the day it was cooked.
Conclusion
In conclusion, this method of preparing chicken steak not only guarantees tenderness and flavor but also provides convenience for your meal planning. With minimal effort and the right techniques, you can enjoy a delightful chicken dish that keeps well and satisfies your taste buds for days.
I also combine it with young potatoes or grilled vegetables, which goes fantastically. Here is the recipe as I make it.
Ingredients: simple, total time: 40 min.
500 g of chicken white breast meat
2-3 Tablespoons flour
salt to taste
pepper to taste
a bit of oil
150 ml of water
(If you like, you can add 1 finely chopped clove of garlic over the steak when you pour water.)
Preparation:
Slice the chicken meat into thin steaks, approximately 5 mm thick. Season both sides with salt and Vegeta, and add a small amount of pepper to one side. Once seasoned, tenderize the steaks thoroughly on both sides using a pestle.
Evenly spread flour on a plate and coat each steak on both sides. Add a minimal amount of oil to a pan, just enough to coat the surface, and heat it thoroughly. Place as many steaks as possible in the pan, frying each side for 2–3 minutes until they achieve a slight color. Then, turn them over and fry the other side for the same duration.
Once cooked, set the steaks aside and repeat the process with the remaining pieces.
After completing all batches, add a small amount of oil back to the pan and return the steaks. Pour a little water over them and gently stir the steaks with a fork to create a bit of juice. Ensure the pan is covered and allow the steaks to simmer for an additional 7–10 minutes. It is crucial to keep the pan covered during this step.
Serve hot meat with new potatoes or French fries, mashed potatoes, or some vegetables that you like. For grilled vegetables, look at the recipe here; as I make, the taste is phenomenal, and the food is light.
Buon appetito!
NOTE:
Cover the rest of the schnitzel with aluminum foil and keep it in the refrigerator for up to 3-4 days.
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