French Chicken Marinade

Whenever I think of the French Chicken Marinade, I am transported back to my childhood summers spent in the French countryside. My grandmother had a way of turning simple ingredients into a magical experience. One evening, she gathered all of us in her sunlit kitchen, and I can still remember the aromatic scents wafting through the air as she prepared her famous marinade. It was a family affair, and each member had a role — some chopped herbs while others whisked the ingredients together. The anticipation was palpable as she marinated the chicken, letting the flavors seep in. It was more than just a meal; it was a celebration of togetherness, flavor, and tradition. The first bite of that tender, flavorful chicken still lingers in my memory, and I’ve made it a point to share this French Chicken Marinade recipe with my own family. It’s a dish that not only satisfies hunger but also nourishes the soul.

Ingredients You’ll Need for French Chicken Marinade

The ingredients for the French Chicken Marinade work together in perfect harmony. Each item brings its unique flavor and character to the dish, ensuring a delightful experience. The star of the show is, of course, the chicken, while the herbs and spices elevate it to a gourmet level. Let’s explore these essential components!

• ½ teaspoon dried oregano: This herb adds a warm, earthy flavor that enhances the chicken’s taste.
• ½ teaspoon dried lavender: Infuses a unique floral aroma, making the dish stand out.
• ½ teaspoon dried thyme: Offers a subtle earthiness that complements the other flavors beautifully.
• ½ teaspoon dried (rubbed) sage: Adds a slightly peppery flavor, contributing depth to the marinade.
• ½ teaspoon dried marjoram: Provides a sweet, almost citrusy flavor that brightens the dish.
• ¼ teaspoon dried rosemary: Infuses a piney essence that pairs wonderfully with chicken.
• ¼ teaspoon salt: Enhances all the flavors, rounding out the taste of the marinade.
• 2 teaspoons lemon juice: Adds acidity and brightness, balancing the richness of the chicken.
• ¼ cup mild olive oil: Serves as the base for the marinade, keeping the chicken moist and flavorful.
• 2 garlic cloves: Adds depth and aroma; minced or pressed for maximum flavor release.
• ¼ cup minced white or yellow onion: Offers sweetness and texture, rounding out the marinade beautifully.
• 8 ounces boneless, skinless chicken breast: The main protein, perfect for soaking up the flavors of the marinade.

Directions for French Chicken Marinade

Creating the French Chicken Marinade is an enjoyable and straightforward process. Follow these steps carefully for the best results. Each step is designed to ensure that your chicken is flavorful and tender.

1. Start by gathering all the marinade ingredients in a large mixing bowl. Combine ½ teaspoon dried oregano, ½ teaspoon dried lavender, ½ teaspoon dried thyme, ½ teaspoon dried sage, ½ teaspoon dried marjoram, ¼ teaspoon dried rosemary, ¼ teaspoon salt, 2 teaspoons lemon juice, and ¼ cup mild olive oil. Whisk everything together until well combined. The blend of herbs should create a fragrant mixture that hints at the delicious dish to come.

2. Next, prepare your 8 ounces boneless, skinless chicken breast. Make sure to remove any excess fat and cartilage. For even cooking, pound the chicken to about ½-inch thickness using a meat mallet or rolling pin. This step is crucial; it ensures that the chicken cooks evenly and absorbs the marinade well.

3. Transfer the prepared chicken into a resealable plastic bag. Pour the marinade over the chicken, ensuring it coats every piece. Seal the bag securely and gently massage it so the marinade envelops the chicken thoroughly. This is where the magic happens—allow the chicken to marinate for at least 1 hour in the refrigerator.

4. After the chicken has marinated, it’s time to cook! Heat a cast iron pan on the stovetop over medium-high heat. The pan should be hot enough that water droplets sizzle upon contact. This is essential for achieving a beautiful sear.

5. Carefully transfer the chicken directly from the bag to the hot pan. Sear the chicken on both sides without removing the herbs and onions that cling to it. These add flavor and texture that enhances the dish. Sauté until the chicken is golden brown and reaches an internal temperature of 165 degrees F, ensuring it’s cooked through but still juicy.

6. Once cooked, remove the chicken from the pan and let it rest for a few minutes. This allows the juices to redistribute, making each bite tender and succulent. You can slice it or serve it whole, depending on your preference.

7. Finally, plate your chicken and drizzle any remaining pan juices over the top. Feel free to garnish with fresh herbs for an extra touch. This dish pairs beautifully with a fresh salad or roasted vegetables.

Expert Tips about French Chicken Marinade

When preparing the French Chicken Marinade, keep these expert tips in mind to elevate your dish. Following these will help ensure you achieve the best results every time.

• Storage: Store any leftover marinade in an airtight container in the refrigerator for up to three days. You can use it again for marinating vegetables or fish!
• Freezing: If you have any leftover marinated chicken, freeze it in the marinade for up to three months. Just remember to thaw it in the fridge overnight before cooking.
• Pairing: This marinade pairs excellently with a variety of sides such as roasted vegetables, couscous, or a fresh green salad. Consider serving it with a light vinaigrette to complement the flavors.
• Herb Variations: Feel free to experiment with different dried herbs, such as basil or parsley, to create your unique flavor profile.
• Cooking Method: Besides stovetop, you can grill or bake the chicken for added flavor. Adjust the cooking time accordingly based on the method.

What to Pair With French Chicken Marinade

When serving the French Chicken Marinade, consider the following pairings to create a well-rounded meal:

• Roasted Vegetables: A mix of seasonal vegetables like carrots, bell peppers, and zucchini roasted until tender complements the chicken beautifully.
• Couscous Salad: A light couscous salad with tomatoes, cucumbers, and a lemon vinaigrette enhances the freshness of the dish.
• Green Salad: A simple green salad with mixed greens and a tart vinaigrette balances the richness of the chicken.
• Rice Pilaf: Serve the chicken over a bed of fluffy rice pilaf for a comforting and hearty meal.
• Occasions: The French Chicken Marinade is perfect for casual family dinners, outdoor barbecues, or even special occasions like anniversaries.
• Seasonal Pairings: In the summer, serve with fresh fruits or a light dessert; in colder months, consider pairing with hearty sides like mashed potatoes.

FAQ

Conclusion

The French Chicken Marinade is a special recipe that beautifully marries simplicity with culinary flair. It’s a dish that not only tantalizes your taste buds but also connects you to cherished memories and traditions. I encourage you to give this marinade a try; it’s bound to become a favorite in your home too. Whether for a family dinner or a special occasion, this recipe promises to deliver satisfaction and joy!

French Chicken Marinade

Craving something flavorful? The French Chicken Marinade is your go-to for an easy weeknight dinner! With tender chicken infused with aromatic herbs, this recipe will satisfy your cravings and impress your family. Try it tonight!

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Dinner

Cuisine French

Servings 2 servings

Calories 300 kcal

Equipment

• Measuring Cups and Spoons
• Knife and cutting board
• garlic press (optional)
• Citrus Juicer
• Mixing Bowl
• Whisk
• Plastic Wrap
• meat mallet or rolling pin
• Resealable Plastic Bag
• cast iron pan
• Digital meat thermometer (recommended)

Ingredients

  

• ½ teaspoon dried oregano
• ½ teaspoon dried lavender
• ½ teaspoon dried thyme
• ½ teaspoon dried (rubbed) sage
• ½ teaspoon dried marjoram
• ¼ teaspoon dried rosemary
• ¼ teaspoon salt
• 2 teaspoons lemon juice
• ¼ cup mild olive oil
• 2 cloves garlic peeled and minced or pressed through a garlic press
• ¼ cup minced white or yellow onion (you need about ⅓ of a small onion for that)
• 8 ounces boneless, skinless chicken breast

Instructions

 

• Start by gathering all the marinade ingredients in a large mixing bowl. Combine ½ teaspoon dried oregano, ½ teaspoon dried lavender, ½ teaspoon dried thyme, ½ teaspoon dried sage, ½ teaspoon dried marjoram, ¼ teaspoon dried rosemary, ¼ teaspoon salt, 2 teaspoons lemon juice, and ¼ cup mild olive oil. Whisk everything together until well combined. The blend of herbs should create a fragrant mixture that hints at the delicious dish to come.
• Next, prepare your 8 ounces boneless, skinless chicken breast. Make sure to remove any excess fat and cartilage. For even cooking, pound the chicken to about ½-inch thickness using a meat mallet or rolling pin. This step is crucial; it ensures that the chicken cooks evenly and absorbs the marinade well.
• Transfer the prepared chicken into a resealable plastic bag. Pour the marinade over the chicken, ensuring it coats every piece. Seal the bag securely and gently massage it so the marinade envelops the chicken thoroughly. This is where the magic happens—allow the chicken to marinate for at least 1 hour in the refrigerator.
• After the chicken has marinated, it’s time to cook! Heat a cast iron pan on the stovetop over medium-high heat. The pan should be hot enough that water droplets sizzle upon contact. This is essential for achieving a beautiful sear.
• Carefully transfer the chicken directly from the bag to the hot pan. Sear the chicken on both sides without removing the herbs and onions that cling to it. These add flavor and texture that enhances the dish. Sauté until the chicken is golden brown and reaches an internal temperature of 165 degrees F, ensuring it’s cooked through but still juicy.
• Once cooked, remove the chicken from the pan and let it rest for a few minutes. This allows the juices to redistribute, making each bite tender and succulent. You can slice it or serve it whole, depending on your preference.
• Finally, plate your chicken and drizzle any remaining pan juices over the top. Feel free to garnish with fresh herbs for an extra touch. This dish pairs beautifully with a fresh salad or roasted vegetables.

Notes

• Tip 1: Store any leftover marinade in an airtight container in the refrigerator for up to three days. You can use it again for marinating vegetables or fish!
• Tip 2: If you have any leftover marinated chicken, freeze it in the marinade for up to three months. Just remember to thaw it in the fridge overnight before cooking.
• Tip 3: This marinade pairs excellently with a variety of sides such as roasted vegetables, couscous, or a fresh green salad. Consider serving it with a light vinaigrette to complement the flavors.
• Tip 4: Feel free to experiment with different dried herbs, such as basil or parsley, to create your unique flavor profile.
• Tip 5: Besides stovetop, you can grill or bake the chicken for added flavor. Adjust the cooking time accordingly based on the method.

Keyword easy chicken marinade, French chicken marinade, herb chicken recipe, marinated chicken breast