Recipe for: Aromatic chicken breast in herbs (Polish-modern) - photo 1
← Recipes

Recipe for: Aromatic chicken breast in herbs (Polish-modern)

Pikantne Main dishes Fusion cuisine 30 min Medium 22 wyświetleń ~35.63 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Delicate chicken breast marinated in simple, Polish herbs and lemon, quickly fried and briefly baked, served on toasted millet and with young asparagus. The dish combines classic culinary techniques (dairy fats, herbal marinade) with a modern presentation: slices of chicken on millet, green accents, and lemon juice for freshness. Perfect for a quick Sunday lunch or dinner with guests — lightness and aroma, beautiful colors on the plate (golden chicken, yellow millet, green asparagus).

Ingredients Used

Ingredients (12)

Servings:
4
  • Chicken breast 800 g
  • Garlic 3 ząbki (~15 g)
  • Rapeseed oil 30 g
  • Dried rosemary 2 g
  • Lemon 1.5 szt. (~120 g)
  • Millet 200 g
  • Butter 20 g
  • Asparagus 400 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • Thyme 30 g
  • ✨ Opcjonalne
  • Parsley 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~35.63 PLN (8.91 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare your workspace: take the chicken breast out and set it aside on a cutting board. Wash the lemon and asparagus. Weigh out the millet (200 g). Preheat the oven to 180°C (top and bottom heat). Prepare a bowl for the marinade and a large cast iron or steel skillet with a diameter of 26–28 cm.

Ingredients: Chicken breast, Lemon, Millet, asparagus
Use a cutting board with a non-slip surface. If you have a kitchen thermometer, it will be helpful for checking the meat's temperature.

Marinade

2

Crush the garlic (15 g) finely with a knife or press it through a garlic press and place it in a bowl. Add 30 g of rapeseed oil, leaves from the thyme sprigs (tear them off with your fingers — about 1/2 bunch), 2 g of dried rosemary, 4 g of salt, and 2 g of pepper. Grate the zest from half a lemon into the marinade, then squeeze 30–40 ml of juice from the same lemon. Mix with a fork until you have a uniform emulsion.

Ingredients: Garlic, Rapeseed oil, Thyme, Dried rosemary, Salt, Black pepper, Lemon
Use a knife to grate the zest (use the grated zest sparingly to avoid bitterness). If you don't have fresh thyme, you can use 1/2 teaspoon of dried.
3

Place the chicken breast on a cutting board. Cover with plastic wrap and gently pound with a meat mallet until the thickness is about 1.5 cm (do not cut the meat). Brush each piece with the total amount of marinade to evenly coat the surface. Set aside for 10–15 minutes at room temperature — during this time, the marinade will start to penetrate the meat.

Ingredients: Chicken breast, Thyme, Rapeseed oil, Salt, Black pepper, Garlic, Lemon
Use plastic wrap or a baking sleeve to avoid splattering the marinade. Do not pound too hard — the breast should be of even thickness, not mushy.

Buckwheat

4

Rinse the millet in a fine sieve under cold water until the water runs clear (this removes the bitterness). Pour the millet into a saucepan, add 400 ml of boiling water (ratio 1:2) and 2 g of salt. Bring to a boil over high heat, cover with a lid, reduce the heat to low and cook for 12–15 minutes until the millet absorbs the water. After cooking, remove from heat, add 20 g of butter and stir with a fork, cover for 5 minutes.

Ingredients: Millet, Salt, Butter
Use a heavy-bottomed saucepan to avoid burning. After adding the butter, fluff the groats with a fork so they are loose, not sticky.

Asparagus

5

Prepare the asparagus: take each spear and gently snap off the bottom part — it will naturally break where the tough part ends (usually about 2–3 cm from the bottom). If the stalks are thick, peel the lower half with a vegetable peeler. Heat a pan, add 10 g of butter (from the total) and toss in the asparagus; sauté over medium heat for 4–6 minutes, turning every 1–2 minutes, until they are tender-crisp and slightly golden. Season with 1 g of salt just before the end.

Ingredients: asparagus, Butter, Salt
It's best to fry the asparagus in batches so that they are not crowded — they should be sautéed, not steamed. If the pan is smoking, reduce the heat.

Frying and baking

6

Heat a dry skillet (or with a little oil) over high heat for 2 minutes — the skillet should be very hot. Add 10 g of rapeseed oil (from the pool) and carefully place the chicken breast. Fry without moving for 3–4 minutes until a golden, caramelized crust forms. Flip and fry for another 3–4 minutes. If the breast is thick, place the skillet in a preheated oven at 180°C for 6–8 minutes to finish cooking the inside. The meat is ready when the juices run clear after piercing and the inside is not pink (alternatively, internal temperature 74°C).

Ingredients: Chicken breast, Rapeseed oil
Use a pan with a diameter of 26–28 cm; if you don't have an oven, cook on very low heat covered for 8–10 minutes, but you risk a less crispy skin. Do not turn the meat too often — this will disrupt the caramelization.

Resting and Finishing

7

Remove the meat from the pan and set it on a cutting board, loosely cover it with aluminum foil, and let it rest for 4–5 minutes — this resting period allows the juices to redistribute evenly. In the meantime, deglaze the pan with the juice from half a lemon (the remaining 80–90 ml if you want more sauce), scraping up the browned bits with a wooden spoon and lightly drizzling them over the meat just before serving.

Ingredients: Lemon, Chicken breast
Resting the meat is key — without it, the juices will run out when sliced and the meat will be dry. Use a thermometer if you're unsure about the doneness.

Assembly and serving

8

On a plate, place a portion of millet (about 150–180 g cooked per person), arrange slices of diagonally cut chicken breast so that the layers are visible. Next to it, place 4–5 asparagus spears. Drizzle everything with the remaining lemon juice and a bit of oil, sprinkle with finely chopped parsley (optional). Serve immediately while the chicken is still warm and juicy.

Ingredients: Millet, Chicken breast, asparagus, Parsley, Rapeseed oil, Lemon
When cutting the meat, use a sharp knife and slice at a 45° angle — the pieces will look nicer. If you are using parsley (optional), add it just before serving to keep it fresh.

Fun Fact

💡

Millet is one of the oldest grains cultivated in Poland; it used to be a staple of the rural diet and today it is a great substitute for heavier side dishes.

Best for

niedzielny obiad kolacja dla gości lekki lunch

Tips

🍽️ Serving

Serve the dish on warmed plates. For contrast in color and texture, you can add quickly pickled radish slices or a few arugula leaves. Add lemon juice just before serving to maintain the fresh aroma.

🥡 Storage

Store in the refrigerator in an airtight container for up to 24 hours. To reheat, place in the oven at 160°C for 8–10 minutes or warm in a pan over low heat with a lid to prevent the meat from drying out. The groats store well and can be gently moistened with a little water while reheating to regain moisture.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Veal in gravy sauce with spelt and green asparagus 60 min

Veal in gravy sauce with spelt and green a...

Main dishes
Pasta with Napa Cabbage and Nuts 30 min

Pasta with Napa Cabbage and Nuts

Vegetarian Dishes
Winter Buttermilk Latte with Roasted Beet and Toasted Buckwheat 90 min

Winter Buttermilk Latte with Roasted Beet ...

Drinks
Kremowa Zupa Grzybowa z Makaronem 90 min

Kremowa Zupa Grzybowa z Makaronem

Soups
Elegant grilled salmon fillet in orange-honey glaze with celery cream and caramelized beets 90 min

Elegant grilled salmon fillet in orange-ho...

Grilling
Ossobuco with rhubarb and buckwheat honey 180 min

Ossobuco with rhubarb and buckwheat honey

Italian Cuisine

Recipe Categories

Main dishes
Main dishes

Main courses are the heart of every meal - hearty, nutritious, and full of flavor. In this category, we present a rich selection of recipes for lunches and dinners that will satisfy even the most discerning palates. From classic Polish pork chops to aromatic chicken dishes, to exquisite steaks an...

See all recipes in this category
Fusion cuisine
Fusion cuisine

Fusion cuisine is a bold combination of culinary traditions from different corners of the world. Asian-European pairings, Mexican-Japanese experiments, and Mediterranean-Asian fusions. Sushi burritos, ramen burgers, kimchi pierogi, and curry pizza - the boundaries of flavor do not exist. Our reci...

See all recipes in this category
Reklama