Chive Chicken Moves Dinner along!
Chi Chi Chive Chicken not so misunderstood~
Break the rule that says dinner has to be difficult and time consuming with Chive Chicken! This fast, easy chicken breast recipe goes from the fridge to the table in 20 minutes. Prep a couple of side dishes while the chicken is cooking and you are on your way to a delectable dinner!
I have to admit it. I never make anything with chives that I don’t sing this song (badly) while chopping said chives. So, of course, this recipe became Chi Chi Chive Chicken. What else could we call it? The good news is that you can prep the chicken by the time this song is over. The cooking time is a little dependent on how thick you cut the chicken pieces, but it shouldn’t be more than 10 – 12 minutes. And dinner is served!
Chive Chicken is Ridiculously Easy.
Which is just how I like my weeknight meals! Slice your chicken into 1/4 inch thick pieces.
I use a separate chopping block to cut my chicken on – I don’t ever use the wooden one for fear of inadvertently poisoning someone. The only thing I cut on this board is chicken. I like this thick white poly-plastic cutting board (affiliate links follow). It fits in the dishwasher, and it’s not so pricey we can’t replace it when it gets a little scary looking. Use your favorite Santoku Knife for precision cutting. Hand wash in hot soapy before chopping your chives.
Chop a whole bunch. Meanwhile, warm up your Copper Non-Stick Pan over medium high heat. I like this pan because it’s not too precious, price-wise, so when it inevitably scratches and loses that wonderful non-stickiness we can replace it easily.
Heat the oil before tossing in the chicken.
Cook the chicken for a few minutes, then add the chives. Try to not crowd the chicken (my pan is a little full) and let the chicken alone for a few minutes to brown. No worries if you don’t though – it’ll be delish either way.
Once the chicken is cooked through (it should read 160 degrees F on your Instant Read Thermometer) you are ready to eat! One of my favorite things about this meat thermometer is that it has a magnet inside it, so I attach it to the side of my stove when I’m not using it. Voila ~ I always know where it is!
Make Chi Chi Chive Chicken tonight – after you dance around the kitchen, dinner is served!
Chive Chicken
Ingredients
- 2 pounds Boneless, skinless chicken breast
- 1 bunch Chives
- 1 tbsp Olive Oil
- Kosher Salt
Instructions
- Slice chicken into bite size 1/4" thick pieces.
- Heat non-stick skillet over medium high heat with olive oil.
- When oil shimmers, add chicken and salt lightly. Allow chicken to cook, without moving, for at least 2 minutes, then stir occasionally while cooking through.
- While chicken is cooking, chop chives and add to skillet.
- Serve when chicken is browned and cooked through. An instant read thermometer should register 160 degrees F.
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