Quick Answer

After thawing and heating the chicken breast according to package instructions, prepare it in the style of traditional Spanish garlic chicken (Pollo al ajillo): slowly fry sliced garlic in olive oil, then add white wine and lemon to create a fragrant sauce. Finally, toss in the chicken breast, avoiding prolonged cooking to prevent the lean meat from drying out.

Ingredients

• Cooked chicken breast, 450g (thaw and heat according to package instructions before use)
• Extra virgin olive oil, 15ml
• Garlic, 6 cloves, thinly sliced
• Dry white wine, 60ml (or 30ml non-alcoholic white grape juice plus a little lemon juice as a substitute)
• Fresh lemon juice, 15ml
• Chicken broth, 50ml
• Spanish smoked paprika, 1/2 tsp
• Dried bay leaf, 1
• Fresh chopped parsley, 2 tbsp
• Black pepper, a pinch
• Sea salt, a pinch (adjust based on chicken breast's inherent saltiness)

Instructions

1. Prepare chicken breast and spices

   First, thaw, defrost, and heat the chicken breast according to the package instructions, ensuring the product's core reaches a safe eating temperature. Slice the chicken breast into pieces about 1.5 cm thick or diagonally cut strips. Set aside. Slice the garlic and chop the parsley.

2. Slowly fry garlic slices

   Add olive oil to a frying pan and heat over medium-low heat for about 1 minute. Add the garlic slices and fry slowly for about 2 to 3 minutes, until the garlic turns light golden and fragrant. Avoid high heat to prevent the garlic from burning, which would make the sauce bitter.

3. Create Spanish garlic sauce

   Add smoked paprika and bay leaf, stir-fry over low heat for about 20 seconds. Immediately pour in white wine, turn to medium heat and cook for about 2 minutes to evaporate the alcohol and scrape up any flavorful bits from the bottom of the pan. Then add chicken broth and cook for about 3 minutes until the flavors meld.

4. Add chicken breast to warm through

   Add the prepared chicken breast slices and cook over low heat for about 3 to 5 minutes, flipping 1 to 2 times during this period, allowing the surface to absorb the garlic sauce. Since the chicken breast is already a processed, cooked food, it does not require long simmering to maintain its tender texture.

5. Adjust seasoning and finish

   Before turning off the heat, add lemon juice and black pepper. Taste and add a little salt if needed. Sprinkle with chopped parsley and serve. It can be paired with roasted potatoes, salad, or whole-wheat bread.

Frequently Asked Questions

Does frozen cooked chicken breast need to be thawed first?

It needs to be prepared according to the product packaging instructions. Different processed foods have different storage and heating methods, so you should not assume you can cook them directly. It will be easier to control the texture after thawing or heating before seasoning with garlic.

Why not use traditional chicken thighs for Spanish garlic chicken?

Traditional Pollo al ajillo often uses bone-in chicken pieces, which are richer in fat; the chicken breast version caters to low-fat needs, using garlic, white wine, lemon, and olive oil to add flavor, but requires a shorter heating time to prevent dryness.

How to cook chicken breast without it becoming dry?

Chicken breast is low in fat, so the key is to avoid prolonged high-temperature cooking. This dish involves making the sauce first, then allowing the chicken breast to absorb the flavors for a short time, which helps maintain tenderness better than pan-frying it directly until overcooked.

What can be used as a substitute if there's no white wine?

You can use non-alcoholic white grape juice with a little lemon juice as a substitute to retain the fruity and acidic notes, though the flavor will be milder.