ways to season chicken breast?

changingdietforgood
changingdietforgood Posts: 10
in Recipes
Hi! I want to know some ways to season/add flavor when cooking chicken breasts in a pan because I'm tired of tasteless chicken ha. Please share!
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Replies

  • GuybrushThreepw00d
    GuybrushThreepw00d Posts: 784 Member
    Marinades. Piri piri (a la nandos) and jerk sauce are my favourites.
    24hrs in the fridge in a ziplock bag. Then under the grill. Mmm
  • msbunnie68
    msbunnie68 Posts: 1,894 Member
    One of our wonderful MPF friends suggested this: brush with sriracha hot sauce then roast...

    ohhh this was soooo nice...
  • damiannikodem
    damiannikodem Posts: 77 Member
    I took this recipe

    http://greek.food.com/recipe/beef-souvlaki-16624

    Replaced the meat with chicken, replaced yogurt with 'lite' greek yogurt, removed the oil, added baby spinach, 3 'lite' pita bread, and raw red onion, crunched the numbers in MFP and was completely shocked by the fact that a take-away sized souvlaki (that actually tastes like one) could come in at under 500 calories.
  • ashleab37
    ashleab37 Posts: 575 Member
    I love the very simple but tasty combo of lemon, garlic and oregano.
  • tropical24
    tropical24 Posts: 19 Member
    We usually just add a tiny bit of salt and pepper and bake it in some type of Campbell's soup. (usually cream of mushroom, cream of chicken or tomato)
  • niknak2308
    niknak2308 Posts: 315 Member
    If you're stuck, a good place to start is the herbs and spices aisle in the supermarket - you can often find some really cool flavours pre-mixed that you simply sprinkle on! I love garlic, black pepper and lemon best on chicken, but you can try pretty much anything :)
  • oldernotwiser
    oldernotwiser Posts: 175 Member
    This rub tastes great on chicken, beef or pork. Keep it sealed up in a tupperware or rubbermaid container and it lasts forever.

    1 cup sugar
    1⁄4 cup seasoned salt, such as Lawry's
    1⁄4 cup garlic salt
    1⁄4 cup celery salt
    1⁄4 cup onion salt
    1⁄2 cup paprika
    3 tbsp. chili powder
    2 tbsp. freshly ground black pepper
    1 tbsp. lemon pepper
    2 tsp. ground sage
    1 tsp. dry mustard
    1⁄2 tsp. ground thyme
    1⁄2 tsp. cayenne
  • kbeech06
    kbeech06 Posts: 328 Member
    I made this the other night and hubby and daughter both really liked it. Super simple and really nice taste!
    BALSAMIC CHICKEN
    5 tablespoons balsamic vinegar
    125ml chicken stock
    2 tablespoons caster sugar
    1 clove garlic, minced
    1 teaspoon dried Italian herbs
    4 skinless, boneless chicken breast fillets
    1 tablespoon olive oil

    Whisk together the balsamic vinegar, chicken stock, sugar, garlic and Italian herbs in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
    Heat the olive oil in a large frying pan over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until it starts to brown and is no longer pink inside, about 7 minutes per side. Pour the marinade into the pan, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

    I didn't use as much sugar...probably half...and it was still really yummy! Oh and my pieces of chicken were really thick so 7 minutes didn't cook them enough. Next time I'll either butterfly them our pound them out a bit.
  • lil_pulp
    lil_pulp Posts: 701 Member
    bump
  • ktrn0312
    ktrn0312 Posts: 722 Member
    Try marinating with the Lawry's marinade. Great variety of flavors. Just be mindful of the sodium content but, it adds great flavor.
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
    bump
  • Hinxx
    Hinxx Posts: 93 Member
    I did mine (1 boneless chicken breast sauteed in a little bit of extra virgin olive oil) today with:

    1/4 tsp freshly ground sea salt
    1/4 tsp freshly ground black pepper
    1 tsp fresh rosemary
    2 tbsp red cooking wine

    Delicious! :happy:
  • Loves418
    Loves418 Posts: 330 Member
    Mine is simple and we like the taste. salt, peppercorn medley, onion powder and sweet paprika not the regular kind this comes in a little canister. Grill it up ..my daughter puts it on a wrap with some ceasar dressing but then again she is a skinny minny..mine on a plate or in a salad!
  • NatashaShen
    NatashaShen Posts: 295 Member
    Shake n bake baby! Shake n bake....

    Sorry, my brain has basically shut off and this is all I could think of.
  • infamousmk
    infamousmk Posts: 6,033 Member
    Proper cooking techniques all but eliminate the need for much seasoning. Allow the meat to come to (nearly) room temp, make sure your pan is hot. Add oil, swirl, add your meat. Allow meat to sit (DO NOT PUSH DOWN), and don't move it until it slides easily and has a slight crust. Cook until just cooked through, no longer. etc, etc. etc.


    Google "tips for cooking chicken" and practice. A perfectly cooked chicken breast with salt and pepper is just as delicious as a poorly cooked chicken breast soaked in seasoning.
  • emyishardcore
    emyishardcore Posts: 352 Member
    I like to use one tablespoon of teryaki sauce , 0.5 table spoons of ms dash and 0.5 tables spoons of ground pepper.
    And this is for stir frying 2 pieces of chicken on medium. I use olive oil and water for the pan.
  • nornas42
    nornas42 Posts: 73 Member
    One of my favorite ways to have chicken is to smother in spaghetti sauce & add extra veggies like extra mushrooms for flavor.

    We also have done a 4-hour marinate in ranch seasoning, then lightly coat in breadcrumbs and bake.

    Also, cover in tropical fruits like mango, starfruit, strawberry, peach, etc., for a fruit-flavored (and delicious) chicken.

    We've also done Cambell's soup concentrate on the chicken (cream of broccoli and mushroom are great - just watch your portions and don't do it too often).

    Fajita seasoning for chicken taco's or taco-salad is refreshing.

    BTW all of the above ideas except the taco's are courtesy of my fiance, who is actually a pretty creative cook for delicious ways to eat chicken. I'm a lucky girl!
  • BACONJOKESRSOFUNNY
    BACONJOKESRSOFUNNY Posts: 666 Member
    I've learned that ketchup goes great on chicken, or whatever, and is low in calories. Therefore, I don't sorry about seasonings or marinades. I just pour a little of the red liquid gold on it and enjoy.
  • Gidzmo
    Gidzmo Posts: 905 Member
    I've learned that ketchup goes great on chicken, or whatever, and is low in calories. Therefore, I don't sorry about seasonings or marinades. I just pour a little of the red liquid gold on it and enjoy.

    Prepared yellow mustard has NO calories whatever.

    If your chicken breast has skin on it, try sliding a slice of orange or lemon OR some herbs underneath before roasting.

    Citrus can also be juiced and the juice frozen in ice-cube trays. Simply take out a cube or two for the acid in your marinade.
  • babyshekamoo
    babyshekamoo Posts: 17 Member
    Bump
  • Bbwnomore2
    Bbwnomore2 Posts: 225 Member
    mrs dash has some great seasonings, many different flavors and no sodium.
  • DaveHuby
    DaveHuby Posts: 175 Member
    Teaspoon ground coriander seed
    Teaspoon ground cumin seed

    Rub spices into chicken breast cover and leave in fridge for at least an hour (overnight ok too)

    heat oven to 180 Celsius.
    Get a frypan nice and hot spray breasts with one can oil (2 sprays on each side)
    Seal in hot pan 2 minutes each side.

    Wrap in baking paper, trAnsfer to oven for 10 to 15 minutes.

    Moist and bursting with flavour.
  • beautifullyhumantp
    beautifullyhumantp Posts: 6 Member
    i like indian spices such as coriander, cumin, curry and ginger. If im just goind something quick and easy in the skillet i will use low sodium/no salt added chicken stock and kroger's onion and 3 pepper blend (red,green and yellow) with a little salt and pepper to taste
  • sgha58
    sgha58 Posts: 22 Member
    bump
  • JacquiDawn
    JacquiDawn Posts: 43
    Paprika!
  • prudism
    prudism Posts: 149 Member
    make a basic gravy of
    onion
    garlic
    ginger
    salt
    tomatoes (fresh or pureed)
    red chilli
    tumeric
    paprika
    green chillies (optional)
    can add a little olive oil to cook all or water works just as well
    can stay in fridge for couple weeks and goes on chicken, lamb, vegetables, even lentils
  • marutenho
    marutenho Posts: 2 Member
    Hello all,

    I'm surprised that the combination

    Soy Sauce
    Garlic chopped
    Ginger chopped

    hasn't come up ...
    Mix with the meat and let season for a few hours.

    Then fry with a little oil (sesame prefered) in a non stick pan.

    It's better to slice the chicken breast into chinese style slices (about 5 mm think cut rectangular to the direction of the fibers) for seasoning, this also makes it easier in timing the "cooked to perfection" point.

    have fun!

    marutenho
  • Laura_beau
    Laura_beau Posts: 1,029 Member
    Score the flesh & marinate for at leat 30 mins using one of the following flavour combos and then cook in a roasting bag to make sure it's uber juicy and creates a sauce to go with it! It would be even better to make a pouch in the chicken to stuff more of the marinade in.

    If you havent heard of these before- there are literally hundreds of recipes online, so just goofle it! You won't be sorry.

    1. Jerk seasoning/ paste
    2. Sundried tomato paste & fresh basil
    3. Honey & coarse grain Mustard
    4. Teriyaki marinade
    5. Dark soy sauce, honey, chilli flakes.
    6. Thai Green/Red/Yellow curry paste & coriander (cilantro)
    7. Thai sweet chilli sauce
    8. Green pesto
    9. Moroccan Harissa Paste
    10. Greek olive tapenade and oregano
    11. Crushed Szechuan/Sichuan peppercorns, tomato paste & garlic
    12. Moroccan Chermoula paste http://www.bbcgoodfood.com/recipes/1120651/
    13. Chimichurri Sauce: http://www.bbc.co.uk/food/recipes/barbecuedsirloinwith_91627
    14. Lemon, chilli & honey
    15. Yoghurt, mint & coriander (cilantro)
    16. Maple syrup & Balsamic glaze
    17. Chilli, lemongrass, turmeric & lime juice
    18. Tequila, lime & jalapeno
    19. BBQ Sauce
    20. Smoked paprika & tomato paste
    21. Tandoori spices & yoghurt
    22. Yoghurt & toasted cumin seeds
    23. Cajun Rub/Marinade
    24. Pineapple & chilli
    25. Red wine, red onion, garlic & thyme (like coq au vin)
    26. Wasabi paste and green onions
    27. Fresh ginger, garlic & green onions
    28. Sesame oil, soy & garlic
    29. White wine, tarragon and sliced fennel
    30. Chipotle chilli paste
    31. Korma curry paste (Mild)
    32. Bhuna curry paste (Medium)
    33. Jalfrezi Curry paste (Hot)
    34 Vindaloo curry paste (Very Hot)
    34. Hoi Sin sauce
    35. miso paste & mirin
    36. Chinese five spice powder and honey
    37. Orange marmalade and chilli
    38. Bourbon BBQ Sauce

    Thats all I can think of for now!
  • jonesin_am
    jonesin_am Posts: 404 Member
    I found this to be super easy and yummy!

    Fajita Ranch Chicken wraps
    12 oz chicken breasts
    ½ tsp chili powder
    ¼ tsp garlic powder
    ½ tsp creole seasoning (or any other seasoning of your choice)
    1 Tbsp Oil
    nonstick cooking spray
    1 small sweet pepper, seeded and cut into strips
    1 onion, sliced
    2 Tbs ranch
    2 tortillas
    ½ cup salsa
    1/3 cup cheese

    Combine oil and spices in a bowl. Add chicken strips and coat with mixture. Coat a medium nonstick skillet with nonstick spray; heat over medium high heat. Cook chicken, peppers & onions in hot skillet over medium heat for 4-6 minutes or until chicken is no longer pink and veggies are tender. Drain if necessary. Toss with salad dressing.

    Divide chicken and pepper micture between warmed tortillas. Top with cheese & salsa. Roll up and cut in half.

    Fresh Salsa
    2 seeded and chopped tomatoes
    ¼ cup finely chopped onion
    ¼ cup chopped sweet pepper
    ¼ cup chopped jalapeno pepper
    2-3 tsp cilantro
    ½ tsp salt
    black pepper
    hot sauce
    lime juice
  • JenRLo
    JenRLo Posts: 95 Member
    My kids go nuts when I squirt some Italian Dressing on the chicken while it's cooking. Since it's oil based you don't need anything else in the pan (ie olive oil or butter). If I actually think before hand, I'll marinade it in the dressing first. I serve this 1-2 times a week EVERY week and I never have leftovers. I never experimented with low-fat Italian dressings, but I imagine they would be good too.

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