If you’ve never heard of Chicken Pierre, then you’re in for a new dining experience! Sauteéd slices of chicken breast swimming in a harmonious tomato-based sauce served over jasmine rice.
I stumbled across a version of this recipe nearly a decade ago, via Allrecipes. It was love at first bite and with some minor adjustments, it has become a favorite in our kitchen.
carte du jour
Tips for Making the Best Chicken Pierre
- Slice the chicken breasts into approximately 1/2-inch medallions. This creates super tender slices that soak up the amazing sauce!
- After dredging the chicken in the flour mixture, allow the medallions to rest for at least 5 minutes (10 minutes if you have time). This all-important resting time allows the flour to bond to the chicken. Sealing in the moisture creating a crisp crust that results in ultra-juicy chicken.
- Use Chicken Stock to develop a deeper flavor, homemade is preferable but your favorite brand is great too. If you don’t have chicken, then you can substitute beef stock.
Tips for Handling Raw Chicken
- Never wash chicken: Spray-back from the faucet is the easiest way to spread any bacteria that may be on the poultry. If you want to remove excess moisture from the bird, then dab it with paper towels and promptly throw away the towels.
- Avoid cross-contamination: Never use anything that has come in contact with raw chicken on cooked foods without washing completely first. Including hands, cutting boards, dishes, kitchen utensils, and towels.
- If using marinades: Never use a marinade that poultry has been soaking in, as a basting sauce when cooking. This is another form of cross-contamination.
- Storage: Cover raw chicken tightly and store on the bottom rack in the fridge sitting on a tray or plate to catch any juices that may drip.
- Use antibacterial spray: Clean all surfaces in your kitchen that have come in contact with raw poultry with an antibacterial cleaner such as Clorox Kitchen Spray (this is not an advertisement).
- Check for doneness: Other than slicing into chicken the only way to tell if your bird is done is to use a digital thermometer. Pierce into the thickest part of the meat and check for a reading over 165°F/75°C. Be sure to avoid the bone as that will increase temp.
- If you believe meat has spoiled: If you sense that chicken or any meat for that matter may be bad, such as a foul smell or slimy consistency, then throw it out! Trust your senses in the kitchen every single time. Even if it means opting for pizza delivery!
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How to Make Chicken Pierre
Our Chicken Pierre is filled with sauteéd slices of chicken breast swimming in a harmonious tomato-based sauce served over jasmine rice. A serious meal experience!
- 2 pounds chicken breasts, boneless + skinless
- 1 cup (120 grams) all-purpose flour, unbleached
- 1 teaspoon garlic powder
- 1 teaspoon Kosher sea salt, finely ground
- 1/2 teaspoon freshly cracked black pepper
- 3 Tablespoons butter
- 2 14.5 ounces each cans stewed tomatoes, with juice
- 1 14.5 ounce can petite diced tomatoes, with juice
- 1 1/2 cups (375 ml) chicken stock
- 1/3 cup (60 grams) dark brown sugar
- 1/3 cup (90 ml) distilled white vinegar
- 1/2 cup (120 ml) Worcestershire sauce
- 2 teaspoons Kosher sea salt, coarsely ground
- 1/8 cup (30 grams) chili powder
- 3 teaspoons mustard powder
- 1 1/2 teaspoons celery seed
- 4 cloves garlic, smashed + diced
- 1 teaspoon pepper sauce
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Line a baking sheet with parchment paper. Then in a bowl combine the flour, garlic powder, salt, and pepper. Mix and set aside.
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Slice the chicken breasts into 1/2-inch medallions.
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Dredge the medallions in the flour mixture.
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Lay the chicken in an even layer onto the parchment lined sheet pan, allowing the flour to bond to the slices for 5 minutes. (Hint: measure spices while the chicken rests)
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Meanwhile, heat a large heavy-bottomed Dutch oven or pan over medium-high heat. Once hot add the butter and heat another 30 seconds. Brown the chicken on all both sides.
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Remove from the pan and drain the slices on paper towels.
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In the same pan, add the stewed and diced tomatoes, chicken stock, brown sugar, distilled white vinegar, and Worcestershire sauce and stir. Add the salt, chili powder, mustard powder, celery seed, garlic, and hot pepper sauce.
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Stir and bring to a boil, reduce heat to medium-low and return the chicken to the pan. Cover and simmer 50 minutes until the chicken is tender.
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Serve over jasmine rice with brown butter roasted carrots or your choice of veg.
- Prep time is approximate.
- This can be made without slicing the chicken breasts, however, they become more tender and delicious when sliced. So it's highly recommended!
Looking for more chicken recipe inspiration? Our Blackened Chicken with Mango Salsa (seasoned with BadAss Blacked) is always a winning flavor combo.
If it’s comfort food your seeking then be sure to pay a visit to our Homemade Chicken and Dumplings, roasted chicken brings creates the best chicken and dumplings you’ve ever sunk your teeth into.
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56 comments
Looks great! Definitely will be trying this!
Thanks for checking out our Chicken Pierre recipe Caitlin! Please be sure to tag us @meangreenchef or #meangreenchef so we can how our dish turns out 🙂
Looks delish! I will have to try it.
Thanks for stopping by Heather, glad that you like it! 🙂
This looks yummy! Chicken is a staple in my house. Thanks for another way to try preparing it!
It’s a keeper of a recipe Nicki, I’m sure you’ll love it as much as we do! Thanks so much for checking it out 🙂
Angela, your photos and recipes are absolutely the best. I’m eating a plant-based diet, and you’re making it really hard! ?This looks absolutely amazing!
Hi, Ramae!! ? Thank you so very much, we really love what we do and try to convey it in every recipe and shot 🙂 I’m making falafels this weekend so no meat! I’ll be sure to tag you, thank you for your support ??
This looks amazing! I’ve never had it before so will have to try it out.
Thanks so much, Leigh Ann! I hope you love it as much as we do, please be sure to tag us @meangreenchef when you make it 🙂
YUM!! I can not wait to try this recipe! I pinned it for later!! Thank you so much
Awesome, thanks so much, Holly appreciate the pin too! 🙂
This looks so good! I bet my boyfriend would love it. Hoping to make it with him this weekend!
Thanks so much, Liza! be sure to tag us @meangreenchef #meangreenchef when you guys whip this up, I really hope that you love it as much as we do! 🙂
This looks yummy!! Thanks for sharing
Thank you for stopping by to check out our recipe Nissa! 🙂
I have never heard of this recipe, but it sounds AMAZING!!!! I have a special dinner next month, so I will make this as a treat!
Hi, Jennifer! 🙂 Thanks so much for checking out our Chicken Pierre, it’s the perfect recipe for a special dinner. Our guests have been surprised by this one because it’s not a dish they’ve had before. I hope you all love it too!
This looks amazing and no I have never heard of it. I definitely learned some new tips on raw chicken too! Thanks, Angela!
Great to hear Tricia! So glad that the tips were helpful too, really important to handle raw chicken carefully. Thank you! 🙂
This looks yummy, easy to make and ingredients that I always have on hand. I will be sure to try this.
Hi, Pauline, thank you! 🙂 It’s an added bonus that the ingredients are staple pantry items and this recipe comes together in a snap too!
I can’t wait to try this! Definitely pinning this!
Hey, Qua’Tesha! 🙂 Great, thanks so much for pinning too and please don’t forget to tag us @meangreenchef or #meangreenchef in your recipe photos! Thank you ??️?
My husband loves chicken, so I’ll cook this recipe for him one day. He will be happy 🙂 Saving for later
Great, Anna thanks so much! 🙂
I haven’t heard of this before. Looks amazing!
Glad to share a new recipe with you, Katie! Thanks so much for checking it out 🙂
I think you need to publish a book…
Thanks, Jen 🙂 you may be onto something!
Pinned for later Angela. This sounds delicious! And your photos are always beautiful!
Thanks so much for the Pin Michele! So glad that you like it, please be sure to tag us @meangreenchef #meangreenchef when you whip up a pot 🙂
Looks and sounds great! All of your recipes look so amazing!
Thanks so much, Meagan!
Wow, I have never heard of Chicken Pierre, but it sounds wonderful!! I know from the flavour profile that my whole family would love this dish too! Thanks so much for sharing this with us at Fiesta Friday this week!
Thank you, Chef Julianna, so glad we could share a new dish with you! Thanks for having us at Fiesta Friday we’ve made some great new friends and connections! 🙂
This looks amazing! The photos are selling it – can’t wait to try this!
Thank you, Tiffany I love photographing the food as much as creating it! 🙂 Please be sure to tag us @meangreenchef or #meangreenchef when you cook this up! 🙂
This looks and sounds amazing!! Thanks for sharing at the What’s for Dinner party. Have a fantastic week!
Thanks so much, Helen, wishing you a great week ahead! We appreciate being a part of What’s for Dinner Party:)
Hmmm yummy! I need to try this out.
Thanks so much for checking it out Bola! 🙂 Please be sure to tag us @meangreenchef or #meangreenchef in your recipe photos!
We eat chicken all of the time – so I want to try this recipe! I also liked your tips on handling raw chicken – it’s so important and I try to be careful, but sometimes I’m not. This was a great reminder!
Hi, Susan, thanks so much for stopping by! I really hope you love this recipe as much as we do, it has been a monthly staple here since I found it. Glad the tips were helpful too, it’s easy to slip when handling raw meat we all need a little reminder sometimes. 🙂
Angela this was delicious!!! I will make it again. I was surprised how all the flavors work so well.
So glad to hear Pauline! It really is a surprising flavor combination, really glad that you all enjoyed it too. Thank you so much for letting us know! 🙂
It really does sound delicious, Angela. Even though I’ve never had Chicken Pierre before, I know I’ll love it just by reading the recipe, so I’ll be saving this to try. Thanks for sharing with #fiestafriday
Hi, Angie, thanks so much for stopping by! I think you’ll be surprised by these flavor combinations they really pop. Appreciate you having our recipe on Fiesta Friday! 🙂
Your pictures are always so tantalizing!!! This looks so yummy. I love checking your site to see what’s cooking!
Thank you, T.M! 🙂 I love shooting the photos as much as creating the recipes, really appreciate you being a part of our kitchen ???
OMG, this looks amazing! Since chicken tenderloins are inexpensive, it’s usually my go-to meat. It’s nice to have another recipe to help mix things up a little! Thanks!
Awesome, so glad that you like it, Kyndall! I’m sure you will love the flavors, for such a simple chicken dish it really rocks the taste quotient 🥰
Never heard of this recipe before, but it looks delicious. Thanks!
Awesome, so glad that we were able to introduce you to a new chicken dish Jasmine! Thanks for stopping by, hope to see you again 🙂
This is very really unique helpful information. keep it up. Thank you so much!
Thanks, Martina so glad that you found our info helpful! Really appreciate you stopping by to check out our recipe 🙂