Description
Slow-cooked in olive oil with garlic and herbs, this chicken is impossibly tender and packed with flavor. Hands-off, forgiving, and feels gourmet—perfect for weeknights or impressing guests.
Ingredients
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2 boneless, skinless chicken breasts (even thickness recommended)
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Salt & black pepper, to taste
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1 cup extra virgin olive oil
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6 garlic cloves, lightly crushed
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4 sprigs fresh thyme (or 1 tsp dried)
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2 sprigs fresh rosemary (or 1 tsp dried)
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Optional: lemon zest or red pepper flakes
Instructions
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Prep Chicken: Pat dry, season generously with salt and pepper. Let rest 5 minutes.
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Infuse Oil: In a small saucepan or oven-safe pot, gently warm olive oil with garlic, thyme, rosemary, and any optional additions over very low heat for 5 minutes. Do not boil.
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Cook Chicken:
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Stovetop: Add chicken, keeping heat extremely low. Cook 50–70 minutes, spooning oil over chicken occasionally.
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Oven (preferred): Preheat to 250°F (120°C). Add chicken to infused oil, bake 1–1.5 hours until internal temp reaches 165°F (74°C).
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Rest & Slice: Remove chicken, rest 5–7 minutes. Slice against the grain. Drizzle some infused oil over the top.
Serving Suggestions
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Classic: Mashed potatoes, rice, or polenta with garlic-herb oil.
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Fresh & Bright: Arugula salad, roasted asparagus, cherry tomatoes, or zucchini.
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Next-Level Sandwich: Shred and serve on a baguette with mayo, arugula, and a drizzle of oil.
Notes
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Keep heat low—this is poaching, not frying.
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Chicken is done at 165°F (74°C) or tender when pierced.
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Reuse oil! Strain and refrigerate up to 1 week for roasting or dressings.
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Generous seasoning = maximum flavor.