I love easy recipes and this one is no exception. Chicken breast makes a great option for a quick meal and there is nothing quite like a perfectly moist chicken breast. Once you learn how to make the perfect breast, you’ll never go back! There are lots of ways to make chicken breast which I’ll be sharing on the blog but today I’ll share with you the best way to make your chicken breast nice and tender. You can  enjoy your perfect breast in a chicken caesar salad,chicken pasta or you can serve it with a simple cream sauce enriched with garlic, curry powder, chicken masala and a dash of chilli flakes; like I did in this recipe. The end result is always amazing!



  • 4 boneless chicken breast
  • ½ red onion, chopped
  • 1 tbsp. olive oil
  • ½ tsp. paprika
  • 1 cup heavy cream
  • ½ cup milk
  • 1 tsp. curry powder
  • 1 tsp. chicken masala
  • 2 tbsp. chopped parsley
  • 1tbsp. salt
  • Red chilli flakes and black pepper to taste.



Rinse the chicken in cold water and cut away any visible fat.

Fill in a bowl with water to just cover the chicken breast and add 1 tbsp of salt and let the salt dissolve before adding the chicken breast. Place the chicken in salt water for 1-2 hours. This will draw water into the chicken and make it super soft and moist when you cook it.

Rinse the chicken thoroughly in cold water. Dry with a paper towel. Spice the chicken with paprika and black pepper.Heat the sauté pan over medium high heat. When it’s quite hot,add the olive oil, swirl the pan so it is lightly covered with the olive oil.

Cook the chicken breast for 5 minutes each side. Cover the pan with lid and remove from heat; let the chicken sit covered cooking in its own juices with heat off. You could also cover it with aluminum foil and let it sit.
Remove chicken from the skillet (chicken could have released juices), remove the juices from the pan to avoid greasiness.

To the same skillet, add onions and garlic and 1 tbsp. of olive oil. Sauté until onions are transparent about a minute. Add curry powder and chicken masala and cook about 30 seconds.

Add heavy cream , bring to a boil, then add cheese and reduce to simmer-constantly stirring to melt the cheese. Add milk, gradually whisking until smooth. Add the chicken and sprinkle red chilli flakes and chopped parsley. Season with salt and pepper to taste.


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