Fragrant Pan Chicken

Fragrant Pan Chicken Recipe

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Karen DuRousseau


This is a chicken recipe that I made up and is a favorite in my house. It's great because you can cook it using your favorite parts of the chicken or just a whole chicken cut up. It's a special recipe made simple. And you don't have to add flour to thicken. Oh the smell along with the smell of jasmine rice will have everyone anticipating dinner tonight. Enjoy!

★★★★★ 1 vote
15 Min
40 Min


chicken cut up
olive oil, light
sea salt
black pepper
1/2 tsp
cayenne pepper (optional)
1/2 tsp
garlic powder
2 clove
canola oil (enough to keep meat from sticking)
1/3 c
white wine (optional)
1 1/2 c
chicken broth
1/2 bunch
cilantro, fresh
bay leaf


1Massage small amount of olive oil on chicken, sprinkle liberally with salt, black pepper, garlic powder. Add cayenne pepper (optional). Pour enough canola oil(or olive) in skillet to cover pan and keep chicken from sticking. Brown all chicken parts.
2Once chicken is brown add cut up onion and garlic to skillet with chicken. When onion is almost transparent pour wine to deglaze make sure you scrape up all the goodness at bottom of pan. (the smell will drive everyone crazy)
3Once deglazed with wine pour 1 and half cups of chicken broth that has been heated up to almost a boil over chicken. Throw in bay leaf. Let simmer on medium heat for about 10-15 minutes then add chopped cilantro stems and all, cover and cook like this for additional 20 minutes or so. Serve over jasmine rice or personal favorite.

About Fragrant Pan Chicken

Course/Dish: Chicken