If you never had a Steamed Chicken Breast before, you really got to try it out. Not only is it a quick meal, but it can be seasoned many different ways. On top of that, Steamed Vegetables can be steamed with the Chicken or after the Chicken is removed and rested for a complete meal. The wonderful and very appealing thing about steamed Chicken is the texture and juiciness of it. It’s unique all in itself.
Chicken Breast
An average sized Chicken breast is about 1/2 lb or 227 g. Most times, the Chicken breast will also have the tenderloin attached underneath. This can be sliced away and frozen to use with other recipes. Optionally, you can pound out the Chicken Breast to an even thickness with the flat side of a meat mallet.
Chicken Breast
Season the Chicken Breast before steaming. Optionally marinade and then season.
Salt & Pepper Seasoning
This Salt & Pepper blend can be used to season the Chicken and with extra ingredients added should you choose. Like Paprika, Onion, Garlic and various herbs.
Salt & Pepper Seasoning
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Chicken Breast Marinades
You can opt to marinate the Chicken Breast to get more flavor inside the meat before steaming too. Either a simple Salt Brine or one of my Favorites is the Poultry Brine. You don’t need to use the whole thing, just 1/2 C – 1 cup as a marinade to toss the Chicken Breast in. Marinate for as little as 30 minutes or overnight.
Poultry Brine
- 5 C Distilled Water
- 3 Cubes Maggi Chicken Bouillon
- 1 1/2 Tbl Sea Salt & MSG – each
- 2 tsp Cream of Tartar
- 1 tsp Garlic Powder & Onion Powder – Optional
Steamed Chicken Breast Seasoning
There are so many ways the Chicken can be prepared. From many different seasonings, certain aromatic Vegetables to include such as Garlic, Green Onions, and Ginger. To various Sauces that can be prepared and drizzled over the Steamed Chicken when serving. Entirely up to you and what you may be in the mood for. Some ideas are below.
Garlic Herb Chicken
A Whole Foods dish of Chicken Breast seasoned with Salt & Pepper, minced Garlic, Green Onions, Thyme, Aleppo or Chili Flakes. Served with Steamed Brussels Sprouts tossed in Butter with Salt & Pepper to taste. Optionally, an Asian Sauce for Asian Steamed Chicken or other sauces can be drizzled over top when plating.
Steamed Montreal Chicken
Seasoned with Montreal Chicken Seasoning. Served with Steamed Cabbage tossed in Butter and seasoned with Salt & Pepper to taste.
Steamer Set
The Masterclass 2 Tier steamer set is an efficient and quite useful cookware set to have in the kitchen with many uses. Just place 1–2 inches of water in the pan and set over heat to start steaming.
Resting
It’s important to let the chicken rest for optimal juiciness and to cool down a bit before slicing to plate. The Chicken Breast only need about 5–10 minutes. During which most Vegetables will steam up in that time and can be served immediately with the Chicken for a Hot Steamed Chicken & Vegetable meal.
Slicing
You can serve the entire Chicken Breast as is. But for a better eating experience, slice into thin bite size strips and transfer to a plate with your knife before serving. Arrange the slices separated a bit and around the side of the plate. With the Vegetables filling up the plate.
This is also an excellent way to see if the Chicken is cooked through, with no pink in the center, without a thermometer. If you do find yourself with not quite cooked through Chicken Breast. Transfer the slices, keeping them together, back to the steamer to cook through more.
Steamed Vegetables
Steamed Vegetables can include Broccoli, Cauliflower, Asparagus, Brussels Sprout, Cabbage, Carrots, Beans, Potatoes, Sweet Potatoes just steamed or steamed and mashed. These can be steamed at the same time the Chicken Breast are resting, or cooked with the Chicken and prepared while the Chicken is resting.
Broccoli
Steams for a bout 5–6 minutes or longer.
Cauliflower
Steams the same as Broccoli, with an extra minute or so until tender.
Cabbage
Steam Cabbage for about 10 minutes, or until tender to your liking.
Asparagus
Steams for about 5 minutes, depending on thickness, or longer for softer
Brussels Sprouts
Steams for about 8–10 minutes, or longer for softer.
Equipment
- 1 Steamer Set
- 1 Tong
Ingredients
- 4 Chicken Breast - about 227 g each, Tenderloin removed
- Seasoning of choice - see notes
Instructions
- Prepare or Season the Chicken Breast with your choice of seasoning, set aside until ready to steam. Place 1–2 inches of water into the Steamer and bring to a boil over medium high heat.
- Place the Breast into the steamer to steam for 15 minutes, or a bit longer for thicker breast. An internal temperature of 157F for optimal juiciness or slightly higher.
- Remove the Chicken Breast to a cutting board to rest 5–10 minutes. Slice into bite size strips and plate to serve.
Notes
Garlic Herb Chicken
This is a Whole Foods dish of Chicken Breast seasoned with Salt & Pepper, minced Garlic, Green Onions, Thyme, Aleppo or Chili Flakes. Use the below mix for 1-2 Chicken Breast, with the Salt & pepper to taste.- 1 Garlic Clove – minced
- 1 Green Onion – sliced
- 1/4 tsp Thyme
- 1/8 tsp Aleppo or Chili Flakes
Salt & Pepper Blend
Combine the ingredients below and season the Chicken Breast with the amount desired.- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper