Best 6 Chicken Breasts Piquant Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a delightful culinary journey with our tantalizing Chicken Breasts Piquant, a symphony of flavors that will awaken your taste buds. This delectable dish presents a harmonious blend of succulent chicken breasts enveloped in a vibrant and tangy piquant sauce, creating a taste sensation that is both satisfying and unforgettable. Discover the art of crafting this exquisite meal with our meticulously curated collection of recipes, each offering a unique twist on the classic. From the zesty and aromatic Piquant Chicken Breasts with Lemon and Herbs to the creamy and rich Piquant Chicken Breasts with Coconut and Lime, our curated recipes cater to diverse culinary preferences. Prepare to tantalize your palate with every bite as you explore the vibrant realm of Chicken Breasts Piquant.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN SAUCE PIQUANTE



Chicken Sauce Piquante image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 26

1/4 cup olive oil
1 (3 pound) fryer chicken, cut into 8 pieces
1 teaspoon salt, plus 1/2 teaspoon
1 1/2 teaspoons Essence, recipe follows
3/4 cup plus 3 tablespoons bleached all-purpose flour
1 1/2 cups chopped yellow onions
3/4 cup chopped green bell peppers
3/4 cup chopped celery
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne
4 bay leaves
4 cups seeded and chopped plum tomatoes
3 cups chicken stock or low-sodium canned chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon Emeril's Red Pepper Sauce or other hot pepper sauce
Hot white rice, for serving
1/2 cup chopped green onions (green and white parts)
1/4 cup chopped fresh flat-leaf parsley
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Season the chicken with 1 teaspoon of the salt. In a bowl combine the Essence with 1/2 cup of the flour and stir to combine. Dredge the chicken pieces in the seasoned flour mixture and shake to remove any excess flour. Brown the pieces, in batches if necessary, until golden on all sides, 10 to 12 minutes. Transfer to a plate and set aside.
  • Stir in the onions, bell peppers, celery, remaining 1/2 teaspoon of salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the remaining 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
  • Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves.
  • To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

CHICKEN PICANTE



Chicken Picante image

My husband used to claim this entree as his specialty until I made it and discovered how quick and easy it is. Our two sons love the juicy chicken while my husband and I enjoy the twist that brown sugar and mustard give the picante sauce.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 5

4 boneless skinless chicken breast halves (4 ounces each)
1 jar (16 ounces) picante sauce
3 tablespoons brown sugar
1 tablespoon prepared mustard
Hot cooked rice, optional

Steps:

  • Place chicken in a greased shallow 2-qt. baking dish. In a small bowl, combine the picante sauce, brown sugar and mustard; pour over chicken. , Bake, uncovered, at 400° for 30-35 minutes or a thermometer reads 170°. Serve with rice if desired.

Nutrition Facts : Calories 209 calories, Fat 2g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 1009mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein.

SAUCE PIQUANTE AU POULET



Sauce Piquante au Poulet image

This traditional dish needs a lot of TLC. Cooks who need to save time may want to use the slow cooker method. You won't achieve the layers of flavor but you will still have a robust tasting dish.

Provided by Sheri Raleigh-Yearby

Categories     Chicken

Time 1h

Number Of Ingredients 18

3 large chicken breast halves, skinless and boneless
3 medium chicken thighs, skinless and boneless
1 c onion, chopped
1/2 c celery, chopped
1/2 c bell pepper, chopped
4 Tbsp garlic, minced
1 qt chicken stock, no salt
1/2 c roux, blonde
16 oz tomatoes, canned, petite diced
6 oz tomato paste
1/2 c green onions, sliced
1/4 c fresh parsley, chopped
1 tsp cayenne pepper
2 Tbsp worcestershire sauce
salt and pepper
1 bay leaf
2 Tbsp olive oil, extra virgin
2 Tbsp butter

Steps:

  • 1. Heat lightly salted water in a cast iron skillet or Dutch oven. Boil chicken thighs and breasts until cook. Lower heat and simmer for 30 min.
  • 2. Remove from heat, drain stock and reserve for later. Rough chop or pull cooked chicken into 2-3 inch pieces.
  • 3. On medium heat add olive oil to Dutch oven. Pan sear chicken and remove. Add 2 T. butter and sauté onions, celery and green onions (Trinity) until onions are clear.
  • 4. Add prepared blonde roux until it begins to soften. Slowly add 1 cup of the chicken stock. Stir until well blended.
  • 5. Now add the 6 ounces of tomato pastes and 2 more cups of chicken stock. Mix well. Add in petite diced tomatoes, garlic, and bay leaf. Simmer on medium heat for 20 min.
  • 6. Add in chicken, Cayenne pepper, and salt and pepper to taste. Simmer until mixture thickens completely into a smooth gravy. About 10 to 15 min. Top with green onions and parsley
  • 7. Note: you can accomplish this same dish in a slow cooker. I recommend pan searing chopped chicken and sautéing onions, celery and bellpepper. Remember to add sliced green onions and parsley right before serving!

QUICK AND EASY CHICKEN PIQUANT



Quick and Easy Chicken Piquant image

This recipe is a variation on traditional chicken piquant which is spicy Cajun chicken. This comes together quickly and is good served over white rice.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 25m

Yield 4

Number Of Ingredients 9

½ cup all-purpose flour
½ teaspoon Creole seasoning (such as Tony Chachere's®)
1 (16 ounce) package boneless, skinless chicken breast tenders
1 tablespoon olive oil
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
¼ cup diced sweet pickles
2 tablespoons red wine vinegar
2 tablespoons drained capers
2 garlic cloves, crushed

Steps:

  • Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through the flour mixture, shaking of excess.
  • Heat oil in a skillet over medium-heat. Cook chicken in the hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic to chicken; simmer until chicken is no longer pink in the center, about 10 minutes more.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 19.6 g, Cholesterol 63.8 mg, Fat 6.3 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 1.3 g, Sodium 582.8 mg, Sugar 3.6 g

PIQUANT CHICKEN WITH BASIL (OAMC)



Piquant Chicken With Basil (Oamc) image

Adapted from "Cook Now, Eat Later" by M. Berry. To serve immediately, brown chicken in oil or butter, if desired, before placing in shallow dish, layer remaining ingredients and bake for 20 minutes until tender; sprinkle with basil and serve immediately. Serve with your favourite pasta.

Provided by Pamela

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

6 chicken breasts (skin removed)
1 pinch salt
1 pinch pepper
1 onion, finely chopped
2 garlic cloves, crushed
2 tablespoons cider vinegar or 2 tablespoons wine vinegar
1 tablespoon mustard powder
3 tablespoons sugar
1 (5 1/2 ounce) can tomato paste
3 tablespoons soy sauce
1 (400 g) can chopped tomatoes
6 sprigs fresh basil, shredded

Steps:

  • Place chicken and remaining ingredients (except for fresh basil) in a large ziplock freezer bag.
  • Remove as much air from the bag as possible then label and freeze.
  • To serve, remove from fridge to thaw chicken overnight.
  • Transfer package contents to an oven proof baking dish.
  • Bake for 20-25 minutes or until juices run clear.
  • Sprinkle with fresh basil and serve.

Nutrition Facts : Calories 331.8, Fat 14.2, SaturatedFat 4, Cholesterol 92.8, Sodium 831.3, Carbohydrate 17.3, Fiber 2.6, Sugar 12.3, Protein 33.6

CHICKEN PICCATA



Chicken Piccata image

Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn't hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch - pasta, polenta, rice or white beans - for sopping up the sauce, and a green vegetable.

Provided by Ali Slagle

Categories     dinner, easy, weekday, poultry, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 boneless, skinless chicken breasts (about 1½ pounds), halved horizontally (see tip)
Kosher salt and black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil, plus more as needed
1 shallot, peeled and sliced lengthwise
1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)
3/4 cup chicken stock
4 teaspoons drained capers
Coarsely chopped fresh parsley, for garnish (optional)

Steps:

  • Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
  • In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
  • Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
  • Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
  • Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 13 grams, Sodium 655 milligrams, Sugar 2 grams, TransFat 1 gram

Tips:

  • For a crispy coating, ensure the chicken breasts are thoroughly coated in the seasoned flour mixture before pan-frying.
  • Use a combination of neutral oil (such as canola or vegetable oil) and butter for pan-frying the chicken breasts. This will prevent the butter from burning and add a rich flavor to the chicken.
  • Cook the chicken breasts over medium heat to ensure they cook evenly throughout without burning the coating.
  • The cooking time may vary depending on the thickness of your chicken breasts. Use a meat thermometer to ensure they have reached an internal temperature of 165°F (74°C) before removing them from the heat.
  • To make the piquant sauce, use a good quality white wine for the best flavor. Dry white wines like Sauvignon Blanc or Pinot Grigio work well.
  • The piquant sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it gently over low heat before serving.
  • Serve the piquant chicken breasts with a side of steamed vegetables or mashed potatoes for a complete meal.

Conclusion:

This recipe for Chicken Breasts Piquant is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of crispy chicken breasts and flavorful piquant sauce is sure to please everyone at the table. With a few simple tips and tricks, you can create a restaurant-quality dish at home.

Related Topics