Indian Spiced Stovetop Chicken Breast Cooked

Tired of dry, bland chicken? This Indian Spiced Stovetop Chicken Breast recipe is here to change the way you cook boneless, skinless chicken forever. With over 30 years of experience, I finally cracked the code to consistently juicy, flavorful chicken, and now I’m sharing the secret with you. The key lies in a simple but effective marination process using plain yogurt, pickled jalapeño juice or lemon juice, and a fragrant Keema Spice Blend, which ensures that your chicken is not only tender but bursting with Indian-inspired flavors. Cooked to golden perfection on the stovetop, this chicken will quickly become your go-to for a delicious and quick main course.

This dish is perfect for busy weeknights or meal prepping, and it’s incredibly versatile. Whether you enjoy it on its own, serve it with rice and naan, or drop it into a rich tikka masala sauce, this stovetop chicken fits into just about any meal plan. The combination of yogurt and spices infuses the chicken with deep, tangy, and aromatic flavors, while the stovetop cooking method ensures the perfect balance of a crispy, golden exterior and juicy, tender interior. If you’ve been hesitant about cooking chicken breast out of fear of over- or undercooking it, this recipe is your fail-proof solution.

The best part? You can customize the spices depending on your meal plans. Want to go Italian? Swap in a Zesty Italian dressing for the marinade. Planning an Indian-inspired dinner? Stick with the Keema Spice Blend. Either way, you’ll have perfectly cooked chicken ready to serve.

Indian Spiced Stovetop Chicken Breast cooked stove top is quicks, easy and tastes delicious. I have been cooking boneless, skinless chicken breast for 30 years and most of the time it ends up dry and overcooked! Why? Because I was always afraid to serve undercooked chicken to my family and friends.

In fear of someone getting sick with food poisoning. I always cooked the chicken for just a little longer. I never knew when it was completely cooked. I wanted to make sure the thickest part was totally cooked and therefore overcooked most of the chicken and then I sometimes still  under cooked the thickest part. NOT ANY MORE!!

I have finally cracked the code to consistently being able to cook chicken and make it tases great every time. I am going to share my secret so you don’t have to wait 30 years to figure it out. Here is how I do it!!

Print Recipe

0 Add to Favorites

Easy

Indian Spiced Stovetop Chicken Breast Cooked

Cooking Method: Stovetop Cuisine: American, Indian, Indian Fusion Courses: Dinner, Main Course Recipe Keys: H High Protein Non Vegetarian

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Servings: 4

Best Season: Suitable throughout the year

Description

A harmonious blend of savory, tangy, and slightly spicy, this dish offers a rich depth of flavor that elevates the humble chicken breast.

Expect tender, juicy chicken with a fragrant blend of Indian spices, balanced by the tanginess of yogurt and a subtle kick from the pickled jalapeño juice. The golden, crispy crust complements the juicy, well-seasoned interior, delivering a burst of flavor in every bite.

Ingredients

US Customary Metric

Cook Mode Cooking Mode Disabled

Servings

• 2 lbs chicken breast (boneless skinless, rinsed with water and pat dry)
• 1 tsp salt
• 2 Tbsp lemon juice (or pickled jalapeño juice)
• 2 Tbsp plain yogurt
• 2 Tbsp Keema Spice Blend (by Usha's Kitchen)
• 4 Tbsp olive oil
• 2 Tbsp unsalted butter

Instructions

1. Rinse chicken breasts with water and pat dry.
2. Use a meat tenderizing hammer to pound your meat until it is a consistent thickness through out. Flip the meat over and pound evenly.
3. Place chicken in a sealable bowl or in a ziplock bag. Add 1/2 tsp salt per pound and 1 Tbsp plain yogurt per pound and 1 Tbsp pickled jalapeno juice (or lemon juice) per pound.
4. Note: I like pickled jalapeno juice because the chicken tast less sour than if you use lemon juic.

5. Add your choice of herbs or spices to the mixture (I use 1 tbsp. per pound Masala Mama Keema Spice Blend when I plan to cook Indian inspired meals). Add 1.5 Tbsp olive oil per pound to the chicken marinade and mix to coat all the chicken

6. Stir to coat all pieces and set in the refrigerator for up to 2 hours

7. 30 minutes before cooking your chicken bring it out to rest to room temp on the counter.
8. Preheat frying pan on medium high heat
9. Melt 2 Tbsp butter (no salt) in the frying pan. Add remaining 2 Tbsp olive oil.
10. Place chicken breast topside down and allow chicken to cook until becoming bronze in color (about 3-4 min). Flip breasts over and immediately turn heat to low and cover with lid. Cook on low for 10 min. Remove pan from heat and allow chicken to rest in covered pan for 10 minutes. Remove lid and chicken is ready to cut and eat. Use a Instant temp monitor to measure the internal temperature of the chicken. It should have reached 165 degrees F. That's it!
11. Cut chicken into desired bitesize pieces and serve.

12. Indian Spiced Stovetop Chicken Breast is great by itself or in just about any dish. It is perfect to drop into a Tikka Masala Sauce and serve over rice or with Naan bread.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 448.75kcal

% Daily Value *

Total Fat 25.46g40%

Saturated Fat 6.88g35%

Trans Fat 0.01g

Cholesterol 181.82mg61%

Sodium 610.85mg26%

Potassium 779.16mg23%

Total Carbohydrate 0.88g1%

Dietary Fiber 0.02g1%

Sugars 0.55g

Protein 51.38g103%

---

Vitamin A 71.04 IU

Vitamin C 2.98 mg

Calcium 23.21 mg

Iron 0.93 mg

Vitamin E 3.39 IU

Vitamin K 8.63 mcg

Thiamin 0.21 mg

Riboflavin 0.41 mg

Niacin 21.78 mg

Vitamin B6 1.84 mg

Folate 22.68 mcg

Vitamin B12 0.51 mcg

Phosphorus 492.66 mg

Magnesium 65.03 mg

Zinc 1.59 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Tenderizing: Pound the chicken breasts to an even thickness before cooking to ensure they cook uniformly.
• Marination: Allow the chicken to marinate for at least an hour, but for maximum flavor, let it sit for up to 24 hours in the fridge.
• Perfect Cooking Temperature: Use an instant-read thermometer to check that the chicken reaches an internal temperature of 165°F. This guarantees perfectly cooked chicken every time. Do not rely on your eyes or cut into the chicken to check. Just get the thermometer! You won’t regret it!
• Cooking Method: Start cooking the chicken on medium-high heat for a golden crust, then finish it on low with the pan covered for ultimate tenderness.
• Serving Suggestions: This chicken is great by itself or in just about any dish. It is perfect to drop into a Tikka Masala Sauce and serve over rice or with Naan bread. For details on how to make Chicken Tikka Masala, see Chicken Tikka Masala recipe and use this recipe to cook your chicken and get dinner on the table fast.
• Meal Prep Tip: I use this recipe to meal prep on Sunday night and cook chicken Mon and Wed. Divide up the chicken into two air tight bowls. Plan cook half on one day and half on another. I add Tikka Masala Spice Blend or Keema Masala Spice Blend by Usha's Kitchen, olive oil to one bowl of chicken because we eat Indian inspired once a week and in the second container I add Zesty Italian Dressing so I can make an Italian Inspired meal on Tuesday. Some times I leave the spice out of the second container and decide my marinade on Monday. Indian, Italian, Mexican, Middle Eastern, or Chinese Stir Fry. The possibilities are endless.

Rate this recipe: