Chicken Pierre

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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. 

A bowl of Chicken Pierre coated in a rich tomato sauce, served over Jasmine rice. Garnished with fresh thyme, accompanied by a side of roasted carrots. Situated on a rustic wood background, with colorful silk woven underneath the bowl and out of the top of the frame.
  • Cut the chicken breasts into slices about 1/2-inch thick. This ensures tender pieces that absorb this amazing sauce beautifully.

  • Once you’ve coated the chicken in the flour mixture, let the slices rest for at least 5 minutes (or 10 minutes if possible). This crucial resting period lets the flour adhere to the chicken, locking in moisture and yielding a crispy crust for incredibly juicy chicken.

  • Utilize chicken stock to enhance the flavor, homemade is preferred, but your favorite brand works well too. If chicken stock isn’t available, beef stock can be used as a substitute.

A bowl of Chicken Pierre coated in a rich tomato sauce, served over Jasmine rice. Garnished with fresh thyme, accompanied by a side of roasted carrots.

Top 10 Tips for Safe Handling of Raw Chicken

  1. Wash your hands thoroughly with soap and water before and after handling raw chicken.
  2. Use separate cutting boards and utensils for raw chicken to prevent cross-contamination.
  3. Thaw frozen chicken safely in the refrigerator, microwave, or cold water.
  4. Cook chicken to an internal temperature of 165°F (75°C) to ensure it’s safe to eat.
  5. Store raw chicken in the refrigerator at 40°F (4°C) or below and use it within 1-2 days.
  6. Clean and sanitize surfaces that come into contact with raw chicken, including countertops and sinks.
  7. Avoid washing raw chicken as it can spread harmful bacteria around the kitchen.
  8. Marinate chicken in the refrigerator, not on the countertop, to prevent bacterial growth.
  9. Keep raw chicken away from other foods, especially ready-to-eat items like fruits and vegetables.
  10. Discard any leftover marinade that has come into contact with raw chicken to prevent contamination.
A bowl of Chicken Pierre over Jasmine rice, garnished with thyme, accompanied by a side of glazed carrots, served on a colorful tablecloth.

Storing Chicken Pierre: Tips for Freshness

To safely store Chicken Pierre:

  1. Cooling: Allow the Chicken Pierre to cool to room temperature before storing to prevent bacterial growth.

  2. Refrigeration: Transfer the Chicken Pierre to an airtight container or wrap it tightly with aluminum foil or plastic wrap.

  3. Shelf Life: Chicken Pierre can be stored in the refrigerator for up to 3-4 days.

  4. Labeling: Label the container with the date it was prepared to keep track of freshness.

  5. Reheating: When ready to eat, reheat the Chicken Pierre gently on the stovetop or in the microwave until heated through.

By following these storage guidelines, you can safely store Chicken Pierre and enjoy it fresh for several days.

Please Pin to Make & Share!📌

Pinterest Pin: A bowl of Chicken Pierre coated in a rich tomato sauce, served over Jasmine rice. Garnished with fresh thyme, accompanied by a side of roasted carrots. Situated on a rustic wood background, with colorful silk woven underneath the bowl and out of the top of the frame.

How to Make Chicken Pierre

A bowl of Chicken Pierre coated in a rich tomato sauce, served over Jasmine rice. Garnished with fresh thyme, accompanied by a side of roasted carrots.

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!
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 servings
Author: Mean Green Chef

Ingredients

Chicken

  • 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

Chicken Pierre Sauce

  • 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

Instructions

Chicken

  • Line a baking sheet with parchment paper. Then in a bowl combine the flour, garlic powder, salt, and pepper. Mix and set aside. 
    Flour, and spices in a large glass bowl for making Chicken Pierre.
  • Slice the chicken breasts into 1/2-inch medallions.
    Raw chicken breast sliced into medallions, neatly arranged on a white plate, showcasing their fresh, pink flesh suitable for cooking.
  • Dredge the medallions in the flour mixture.  
    Sliced chicken breasts in a glass bowl sitting in seasoned flour for making Chicken Pierre.
  • 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)
    Sliced and floured seasoned chicken breast medallions arranged in rows on a parchment lined baking sheet. Resting to absorb the flour, prior to cooking.
  • 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. 
    Sliced chicken breast medallions frying in a Dutch oven for making Chicken Pierre.
  • Remove from the pan and drain the slices on paper towels. 
    Pan fried chicken breast medallions for making Chicken Pierre, sitting on a paper towel lined baking sheet.

Chicken Pierre Sauce

  • 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.
    Ingredients for making Chicken Pierre, cooking on the stove top in a large blue gray Dutch oven.
  • 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. 
    A bowl of Chicken Pierre over Jasmine rice, garnished with thyme, accompanied by a side of glazed carrots, served on a colorful tablecloth.
  • Serve over jasmine rice with brown butter roasted carrots or your choice of veg. 

Notes

  • 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! 
 
Tried this recipe?Let us know how it was!

Creative Recipe Inspiration

Indulge in comfort food bliss with our Double Crust Chicken Pot Pies. Savory chicken and vegetables enveloped in a flaky pastry crust, topped with another layer of golden goodness, creating a hearty and satisfying meal that will warm your soul.

Indulge in the vibrant flavors of our Blackened Chicken with Mango Salsa. Succulent, spice-rubbed chicken pairs perfectly with the refreshing sweetness of ripe mango salsa, creating a tantalizing harmony of tastes and textures on your plate.

Step Into My Kitchen!

Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!

Let’s Cook Together!

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Send Questions 🕊️

    Please Share the Goodness!

    Join the Conversation

    1. Looks great! Definitely will be trying this!

      1. 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 🙂

    2. Looks delish! I will have to try it.

      1. Thanks for stopping by Heather, glad that you like it! 🙂

    3. This looks yummy! Chicken is a staple in my house. Thanks for another way to try preparing it!

      1. 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 🙂

    4. 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!

      1. 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 ??

    5. Leigh Ann says:

      This looks amazing! I’ve never had it before so will have to try it out.

      1. 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 🙂

    6. YUM!! I can not wait to try this recipe! I pinned it for later!! Thank you so much

      1. Awesome, thanks so much, Holly appreciate the pin too! 🙂

    7. This looks so good! I bet my boyfriend would love it. Hoping to make it with him this weekend!

      1. 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! 🙂

    8. This looks yummy!! Thanks for sharing

      1. Thank you for stopping by to check out our recipe Nissa! 🙂

    9. 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!

      1. 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!

    10. Tricia Snow says:

      This looks amazing and no I have never heard of it. I definitely learned some new tips on raw chicken too! Thanks, Angela!

      1. Great to hear Tricia! So glad that the tips were helpful too, really important to handle raw chicken carefully. Thank you! 🙂

    11. Pauline Reynolds says:

      This looks yummy, easy to make and ingredients that I always have on hand. I will be sure to try this.

      1. 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!

    12. Qua’Tesha says:

      I can’t wait to try this! Definitely pinning this!

      1. 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 ??️?

    13. My husband loves chicken, so I’ll cook this recipe for him one day. He will be happy 🙂 Saving for later

      1. Great, Anna thanks so much! 🙂

    14. I haven’t heard of this before. Looks amazing!

      1. Glad to share a new recipe with you, Katie! Thanks so much for checking it out 🙂

    15. I think you need to publish a book…

      1. Thanks, Jen 🙂 you may be onto something!

    16. Pinned for later Angela. This sounds delicious! And your photos are always beautiful!

      1. 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 🙂

    17. Looks and sounds great! All of your recipes look so amazing!

      1. Thanks so much, Meagan!

    18. 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!

      1. 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! 🙂

    19. This looks amazing! The photos are selling it – can’t wait to try this!

      1. 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! 🙂

    20. This looks and sounds amazing!! Thanks for sharing at the What’s for Dinner party. Have a fantastic week!

      1. Thanks so much, Helen, wishing you a great week ahead! We appreciate being a part of What’s for Dinner Party:)

    21. Hmmm yummy! I need to try this out.

      1. Thanks so much for checking it out Bola! 🙂 Please be sure to tag us @meangreenchef or #meangreenchef in your recipe photos!

    22. Susan Franklin says:

      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!

      1. 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. 🙂

    23. Angela this was delicious!!! I will make it again. I was surprised how all the flavors work so well.

      1. 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! 🙂

    24. 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

      1. 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! 🙂

    25. Your pictures are always so tantalizing!!! This looks so yummy. I love checking your site to see what’s cooking!

      1. Thank you, T.M! 🙂 I love shooting the photos as much as creating the recipes, really appreciate you being a part of our kitchen ???

    26. 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!

      1. 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 🥰

    27. Never heard of this recipe before, but it looks delicious. Thanks!

      1. 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 🙂

    28. Martina Roy says:

      This is very really unique helpful information. keep it up. Thank you so much!

      1. Thanks, Martina so glad that you found our info helpful! Really appreciate you stopping by to check out our recipe 🙂

    29. Man – this chicken pierre recipe is terrific! I can’t get enough of that rich tomato based sauce!

      1. Great to hear, so happy you enjoyed it, DK! Thanks so much!

    30. Heather says:

      A seriously delicious chicken dinner recipe, rich in flavor, easy to make, and the whole family loves it! This Chicken Pierre recipe is a keeper, I’ll be making it again!

      1. Great, thank you so much, Heather!

    31. TAYLER ROSS says:

      I made this chicken for dinner last night and it was delicious! Super flavorful and easy to make too!

      1. So glad that you enjoyed it, Tayler, thank you!

    32. This chicken pierre was just spectacular. Loved it over long grain wild rice last night.

      1. Wonderful to hear, thank you so much, Paula!

    33. This chicken recipe was delicious! I haven’t had much tomato-based sauces with chicken, but I am now a fan/ I will definitely make this again.

      1. Thank you, Lauren! I am so happy that you enjoyed it!

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