;

Every Little Crumb

menu icon
subscribe
search icon
×
Subscribe to my free newsletter! →

Oven Baked Chicken Breasts for Two

by 15 Comments

Jump to Recipe
Baked chicken breasts for two on a parchment paper lined baking sheet

Simple, easy and delicious, this recipe will give you perfect oven baked chicken breasts for two that are juicy and packed with flavor. You can obviously double this to serve more, but I often make this amount for my husband and I for a quick weekday lunch or dinner.

I’ve made many a chicken breast, and have never found myself fully satisfied. The chicken comes out either too rubbery, or too dry. Everyone says chicken with bones have more flavor and that chicken thigh is juicier, but I don’t like chicken thigh, and I hate having to deal with bones. I knew I needed to perfect chicken breasts, and came across this recipe from Recipe Tin Eats that pretty much nailed it. I just changed a few things for preference and came up with the perfect chicken breast recipe for me.

Preparing the chicken breasts:

I like my chicken breasts a little on the thinner side, not too thick and clumpy. Purchasing them, I get them cleaned from the butcher, and go over them again at home. I remove any traces of fat or blood with a knife to leave clean appetizing pink meat.

To get the chicken breasts to an even thickness, I pound them with a wooden rolling pin. This is actually Layla’s job and she adores it. She wears plastic gloves, wields the rolling pin and whacks away like a pro. You can even use your fists! All you need is for the chicken to be an even thickness throughout so that it cooks evenly.

Raw chicken breasts on a baking sheet

The seasoning:

Combine the herbs with salt and pepper, brown sugar for sweetness and to add moisture to the chicken. Dijon mustard gives a little kick, and olive oil coats the chicken and allow it to brown in the oven. Mix this into a paste which you evenly spread over the chicken breasts on both sides.

Raw chicken breasts with a spice rub on a baking sheet

Baking the chicken:

The oven needs to be really hot- 220 C/450 F. Because of this high heat, the chicken cooks fasts without drying out, and gets a lovely caramelized brown crust. This gives you juicy chicken but with a nice crusty exterior.

What should I serve the chicken with?

You can serve it with simple steamed vegetables, or this incredible mashed potato recipe . You can use the chicken to top a variety of salads, like this healthier chicken cobb salad, or one of my favorites, the strawberry halloumi salad .

Freezing oven baked chicken breasts:

After baking these, you can put them in a freezer safe bag, squeeze as much air out as possible and freeze for up to 3 months. They are a very useful thing to find in your freezer! Just thaw overnight in the fridge before using.

Baked chicken breasts for two on a parchment paper lined baking sheet

Oven Baked Chicken Breast for Two

Juicy and packed with flavor easy oven baked chicken breast recipe perfect for two people
5 from 9 votes
Print Pin
Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 2 people
Calories: 270kcal
Author: Farah Abumaizar

Ingredients

  • 2 chicken breasts
  • 1 teaspoon brown sugar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon mixed herbs, oregano, or thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon Dijon mustard
  • 1 teaspoon olive oil

Instructions

  • Preheat the oven to 220 C (425 F). Flatten the chicken breasts slightly by pounding them with a rolling pin until the whole breast is of the same thickness.
  • In a small bow, mix together all the dry ingredients, mustard, and olive oil until a paste forms.
  • Line a baking sheet with parchment paper, place chicken breasts on parchment paper, and spread the spice and oil paste evenly all over the chicken breasts, bottom and top.
  • Bake the chicken for 18-20 minutes, until cooked through. For the final 1-2 minutes of cooking, if chicken hasn't browned, use the broil function of your oven to give it a touch of color. Watch carefully!
  • Allow chicken to rest for a few minutes before serving.

Notes

Recipe heavily adapted from Recipe Tin Eats

Nutrition

Calories: 270kcal
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!

If you like this recipe, you might like:

Chicken Piccata Pasta

Chicken Kabsa

Easiest Chicken Broccoli Pasta Bake

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

Persian Saffron Chicken with Barberry Rice

by 10 Comments

Jump to Recipe
Plate of white rice topped with saffron rice, with the iranian style shredded chicken on top. On a white kitchen towel and a white background.

Fragrant chicken cooked with rosewater, saffron, and an abundance of spice on a bed of saffron infused rice topped with barberries. This is full of exotic flavors and comes together so easily for a delicious and easy meal.

My friend who recently moved to the US gave me this recipe when I asked her what she cooks when she misses home. When I tried it, I completely get why it’s her go to. It’s her mom’s recipe, and it’s a great one.

Making Iranian style shredded chicken:

First, you make the rice. After it cooks, you remove a portion and mix it with saffron, turmeric, and rosewater infused water to stain it yellow. You keep the majority of the rice white to create a pretty two toned contrast.

To make the chicken, you boil chicken breasts in water that’s been infused with spices (curry, turmeric, cardamom and cinnamon). You also add onion halves to the water for extra flavor. You then shred the chicken, and add it to a diced onion you’ve cooked until golden brown. barberries, and a rosewater, saffron and sugar infused mixture.

What are barberries?

Very sour and tangy dried berries commonly used in Iranian cuisine. You can probably find these in specialty shops or can try substituting dried pomegranate or dried cranberries.

Alternative Chicken Sources:

I actually didn’t boil chicken breasts, and instead used cooked shredded chicken I already had in my freezer from making homemade chicken broth. You could also get rotisserie chicken, remove the skin and shred it up.

If using already cooked chicken for this recipe the change you’ll make is to add the spices you would have added while boiling the chicken (curry, turmeric, cardamom and cinnamon) to the diced onions in step 8 of the recipe below.

Leftovers will last 3-4 days in the fridge.

You can prepare the rice in advance and the chicken a day in advance and heat and assemble the day of serving.

What to serve Persian chicken with?

A simple chopped salad of tomatoes and cucumbers

or my favorite, yogurt sprinkled with a little dry mint!

Plate of white rice topped with saffron rice, with the iranian style shredded chicken on top. On a white kitchen towel and a white background.

Persian Saffron Chicken with Barberry Rice

Fragrant chicken cooked with rosewater, saffron, and an abundance of spice on a bed of saffron infused rice. It's so exotic and delicious and yet so easy!
5 from 6 votes
Print Pin
Rate
Course: Main Course
Cuisine: Iranian, Middle Eastern
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 people
Calories: 440kcal
Author: Farah Abumaizar

Ingredients

For the chicken:

  • 2 chicken breasts
  • 2 small onions, one of which is diced, one is cut in half
  • 1 teaspoon cardamom
  • 1.5 teaspoon curry spice
  • 1 teaspoon cinnamon
  • 1.5 teaspoon sugar
  • pinch of saffron
  • zest of one orange
  • 1/3 cup rose water
  • handful sliced pistachios, and/or almonds
  • 2 tablespoon olive oil
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 1/2 cup barberries, plus additional for topping.

For the rice:

  • 2 cups basmati rice
  • 3.5 cups water
  • salt to taste
  • pinch of saffron
  • 1/2 tsp turmeric
  • 1 teaspoon rosewater

Instructions

For the rice:

  • Soak the basmati rice for 5 minutes then drain and rinse in a colander until water runs clear.
  • Add rice to a medium saucepan, and top with the water. You need the water to cover the rice by about a 1/2 inch to an 1 inch. Add a pinch of salt.
  • Bring the rice and water to a boil, then cover with a tight fitting lid and reduce heat to as low as possible and let rice cook for 15 minutes. Check on the rice. If there is still some water, let it cook another 5 minutes. If the water is absorbed turn heat off and move pan off the burner. Let stand 5 minutes then fluff with a fork.
  • Remove about 1/3 of the rice, and in a separate small bowl mix together a few tablespoons of hot water with a pinch of saffron and the turmeric until a yellow liquid forms. Add the 1 teaspoon of rosewater and pour on top of the 1/3 portion of rice. Mix evenly until rice turns a light yellow color. Set both yellow and white rice aside. You can cook your chicken at the same time as your rice:

For the chicken:

  • Place the chicken breasts in a saucepan and cover with water. Add the two onion halves, cardamom, turmeric, curry spice, and cinnamon. Bring to a boil, then keeping heat at medium, boil for 20-25 minutes until chicken is cooked through. Drain and cool.
  • Shred chicken into thin slices using a fork or hands.
  • In a very small pot, heat the sugar, saffron, rose water, orange zest and pistachios/almonds until sugar dissolves.
  • Heat the olive oil in a large skillet over medium high heat, then add the diced onion and cook until soft and fragrant, then add the shredded chicken, cumin, salt and pepper. Add the barberries, then the saffron sugar mixture. Keep cooking, stirring frequently, until chicken has browned.
  • Assemble by placing the white rice on a serving platter, topping with the yellow rice, then the chicken barberry mixture. Garnish with extra sliced nuts and barberries.

Notes

This recipe was adapted from my friend Mona’s mom. Thanks Mona’s mom!

Nutrition

Calories: 440kcal
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!

If you liked this recipe you might want to try:

Vegetarian Fesenjan

Chicken Kabsa

Mujaddarat Bulgur with Cucumber Mint Yogurt

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

Salted Caramel Apple Crumble

by 12 Comments

Jump to Recipe
Apple crumble in a cast iron skillet with a scoop taken out

A decadent twist on a classic apple crumble, this salted caramel apple crumble has apple slices that are coated with a salted caramel sauce and generously topped with the perfect golden brown crispy crumble. The smell as this bakes! This will be an immediate hit with everyone.

What’s the difference between a crisp, crumble, and a cobbler?

I had to scour the internet for the answer to this. Basically, these are all delicious desserts based off of baked fruit topped with some sort of buttery golden topping.

Crisps and Crumbles: Very similar! Some say crumbles never have oats while crisps do, I think crumble sounds more comforting so that’s why I named this recipe as that 🙂

Cobbler: Fruit filling topped with biscuit dough and baked until golden brown and puffy.

Brown Betty: I’ve never had this and now I don’t know why. It’s basically a crispy, but with a layer of crumbs UNDER the fruit a well as over. Heaven for crumb lovers. Me me!

Why add salted caramel to your typical apple crumble?

Apples and caramel sauce are a match made in heaven. This crumble takes that pairing one step further. Instead of just drizzling your crumble with caramel sauce (which you absolutely should), we also toss the apple slices with homemade caramel sauce. This makes the finished crumble so saucy and delicious. My caramel sauce is made extra special with the addition of a little rose water and orange blossom water- you can completely omit these and replace with vanilla.

How to make salted caramel sauce?

For more comprehensive information, visit this post, but the recipe below tells you all you need to know. You basically melt together sugar and water over medium high heat and let them cook without stirring for 10 minutes or until they turn amber brown. Heavy cream and butter get whisked in, then the salt and rose water and orange blossom water or vanilla.

Jar of rose water and orange blossom water salted caramel sauce with a spoon dripping some salted caramel off of it

Ingredients in the apple crumble:

Raw apple slices sprinkled with cinnamon in a cast iron skillet

Apples: I like using granny smith apples, because the tartness contrasts perfectly with the sweetness of the caramel and crumble. You want the apples to be thinly sliced so they cook through (about 16 slices per apple). I use this handy contraption from Amazon, but you can go old school and just slice away.

In other crumble or crisp recipes, you might notice the apples remain raw until going in the oven. A difference here is the apples are sauteed briefly before going in the oven. The reason is we don’t want the caramel sauce that’s tossed with the apples to dry out or burn, so we bake it a little less than a more typical crumble. The apples still need to fully cooked though, so we help them out a little by cooking on the stove top in a little butter.

Homemade Caramel Sauce: We toss the apple slices in a homemade caramel sauce until evenly coated, as discussed above.

Crumb Topping: Flour, quick cooking oats, brown sugar (light or dark), white sugar, cinnamon, nutmeg, and butter. The butter is cubed into tablespoon sized pieces and softened, to make it easier to work into the dry ingredients. Massage the butter with your fingertips into the whisked dry ingredients to get the perfect crumb topping.

Half covered apple slices with apple crumble in cast iron skillet

What do I do with leftover apple crumble?

Store it in the fridge tightly covered, and reheat it in the microwave or oven. The oven is your best bet at keeping it crispy.

You can also freeze any leftovers tightly wrapped, thaw overnight, then reheat for 30 minutes.

Salted Caramel Apple Crumble in a cast iron skillet with a scoop taken out and a plate with crumble and ice cream on teh side

Salted Caramel Apple Crumble

This apple crumble is epic! Apple slices are tossed with homemade salted caramel sauce, layered into a baking dish and topped with the perfect crispy buttery golden crumble.
5 from 9 votes
Print Pin
Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 374kcal
Author: Farah Abumaizar

Ingredients

For the salted caramel:

  • 1 cup sugar
  • 1/2 cup water
  • 3/4 cup heavy cream (whipping cream)
  • 2 tablespoon butter
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon orange blossom water optional
  • 1/2 teaspoon rose water optional

For the apples:

  • 2 tablespoon butter
  • 4 apples, peeled, and sliced 1/4 inch thick (about 16 slices per apple)
  • 1/4 teaspoon cinnamon

For the crumble:

  • 1 cup flour
  • 1/3 cup oats
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 stick butter, cubed and softened 100 g

Instructions

  • Preheat oven to 180 C (350F)

To make the salted caramel:

  • In a medium saucepan, stir together the sugar and the water. Place the saucepan on the stove over medium high heat. Cook without stirring until sugar dissolves, then turns into the amber brown color of caramel. This will take around 10 minutes.
  • Removing the pan from the heat, drizzle in the heavy cream slowly whisking while doing so. Return to the heat, and continue whisking. The caramel might seize up initially but will then smooth out over the heat.
  • Add the butter, and whisk until combined. Remove from the heat, and whisk in the salt, rose water, and orange blossom water (if using). Let the caramel cool while you prepare the apples.

For the apples:

  • In a large skillet over medium heat (a 10 inch cast iron skillet if you have one), heat the 2 tablespoon of butter until melted. Add the apple slices, and cook, stirring occasionally until apples have slightly softly, around 5-7 minutes. They don't need to fully soften as they will be baked in the oven.
  • After apple slices have cooked, sprinkle with the cinnamon. Add 1/2 cup of your prepared salted caramel sauce and stir to thoroughly coat the apples.

For the crumble:

  • Mix together the flour, oats, brown sugar, white sugar, cinnamon, nutmeg and salt until well combined. Add the cubed softened butter and using your fingertips, work the butter into the mix until the mixture looks like clumpy wet sand.

To assemble:

  • If using a cast iron skillet, evenly distribute the crumb topping right over the apple caramel mix in the skillet. If using a baking pan, transfer the apples to an 8 or 9 inch square baking pan, then cover with the crumb topping. Bake for 20-25 minutes until crumble is golden brown and apples are bubbling. Remove from oven and serve warm with extra caramel sauce and vanilla ice cream if desired.

Nutrition

Calories: 374kcal
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!

If you liked this recipe, you might like:

Healthy Blueberry Crisp

The Best Sticky Toffee Pudding

Brownie Skillet

Salted Caramel Sauce with Rose Water and Orange Blossom

by 10 Comments

Jump to Recipe
Jar of rose water and orange blossom water salted caramel sauce with a spoon dripping some salted caramel off of it

An easy salted caramel sauce with a hint of rose water and orange blossom water for a delicate ode to Middle Eastern flavors.

Why is salted caramel so delicious? It is sugar that has metamorphasized into an amber sticky fluid made rich with heavy cream and butter. I am a huge caramel fan. When salted caramel first became popular I jumped on the bandwagon and haven’t looked back since. Many a dessert can be improved once drizzled with a hint of caramel sauce, and this recipe is an easy way to make all those caramel dreams come true.

Rose Water and Orange Blossom Salted Caramel

It’s your basic caramel sauce enhanced with rose water and orange blossom water. I got the base recipe from Maureen Abood and barely adapted it by decreasing slightly the amount of salt added, doubling the amount of orange blossom water and adding an equivalent amount of rose water. Even with these changes, the flavor is so subtle, adding an evocative hint of depth to the caramel sauce.

Can I leave out the rose water and orange blossom water?

Of course! But if you can find them, I highly recommend at least trying the recipe with as written. You’ll never hesitate again! If you prefer, you can replace the rose water and orange blossom water with 1 teaspoon of vanilla extract.

How do I make salted caramel?

Believe me, it’s easier than you’d think. This recipe doesn’t require a candy thermometer, just careful observation. The steps are:

1- Melting sugar and water in a medium heavy bottomed saucepan. You don’t stir, you just let the sugar dissolve then thicken until it becomes the amber color of caramel.

2- Taking the saucepan off the stove briefly to add the heavy cream, whisking constantly while adding. Return the pot to the stove and whisk more which will help dissolve any of the caramel that’s seized up.

You don’t need to warm the heavy cream before adding, just add it slowly and be careful as the mixture bubbles up.

3- Whisking in the butter, then removing pan from the heat and adding the salt, rose water and orange blossom water. Taste and add more salt if you want it saltier. Cool until using.

Overhead shot of salted caramel in a jar with sea salt in a white bowl and a spoon dripping caramel on the side

How do I store salted caramel?

Store it in a jar with a tightly covered lid in the refrigerator for up to a week. If the caramel is too hard when removing it from the fridge, just microwave however much you need in a microwave proof bowl for a few seconds.

How can I use my salted caramel?

To top ice cream OF COURSE.

Dip some apple slices

To turn your cinnamon rolls into caramel pecanbons

In your latte

Over this delicious brownie skillet

Over some cheesecake

Drizzled over your cookie skillet

And in an AMAZING salted caramel apple crumble I’m posting next. Subscribe to get a notification for that post! Think apple slices that are tossed in caramel sauce BEFORE being baked. Epic.

Jar of rose water and orange blossom water salted caramel sauce with a spoon dripping some salted caramel off of it

Salted Caramel Sauce with Rose Water and Orange Blossom

An easy homemade salted caramel sauce barely scented with rose water and orange blossom water. Fragrant, thick and luscious.
5 from 5 votes
Print Pin
Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 8
Calories: 173kcal
Author: Farah Abumaizar

Ingredients

  • 1 cup sugar
  • 1/2 cup water
  • 3/4 cup heavy cream (whipping cream)
  • 2 tablespoon butter
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon rose water
  • 1/2 teaspoon orange blossom water

Instructions

  • In a medium saucepan, combine the sugar and the water. Stir, then place the saucepan on the stove over medium high heat. Let it cook without stirring until sugar dissolves, then turns into the amber brown color of caramel. This will take around 10 minutes.
  • Removing the pan from the heat, drizzle in the heavy cream slowly whisking while doing so. Return to the heat, and continue whisking. The caramel might seize up initially but will then smooth out over the heat.
  • Add the butter, and whisk until combined. Remove from the heat, and whisk in the salt, rose water, and orange blossom water.
  • Let the caramel cool slightly. It will thicken as it cools, then you can place it in a glass jar. Leftovers can be stored in the fridge for two weeks or so.

Notes

Recipe barely adapted from Maureen Abood

Nutrition

Calories: 173kcal
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!

If you liked this recipe, you might like:

Lotus Cheesecake

Brownie Skillet

The Best Sticky Toffee Pudding

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

Brioche French Toast with Almond Butter

by 10 Comments

Jump to Recipe
Brioche french toast on a gray plate over a white kitchen cloth with almond butter drizzle

Brioche French Toast with an Almond butter drizzle. You can tell it’s going to be good right? The brioche is battered using a secret ingredient to get the fluffiest french toast ever topped with a maple almond butter drizzle. Great twist on a familiar and beloved breakfast dish.

The most popular recipe on my website to date is this Sourdough French Toast. The french toast recipe is adapted from Allrecipes.com, has gotten rave reviews there, and has translated itself very well to tangy sourdough bread. I don’t think I’ll try another French Toast batter recipe! This perfectly captures the griddled exterior and custardy interior you want in french toast. Diner style food at its best, right at home.

This time, I found myself with brioche bread. This is a more traditional bread that’s used with french toast, and it works perfectly with it.

What is brioche bread?

It’s an enriched bread- meaning it’s made with a high proportion of eggs and butter. It’s sweet, puffy and light. A completely indulgent and decadent bread! I’ll post my homemade version of it soon (made incredibly easy in this book, but for this recipe, I used store bought.

The secret ingredient in your french toast:

Flour! It keeps the batter light and coats the bread perfectly so it cooks evenly. You whisk flour with milk, eggs, cinnamon, vanilla extract, sugar and a pinch of salt, and use this batter to coat your bread slices.

I like to dunk the bread for a good 5-10 seconds a side to make sure it’s completely saturated.

Maple Almond Butter Drizzle

Sounds fancy, but it just comes down to combining some almond butter with a touch of maple syrup and a sprinkle of sea salt. You can top your french toast with this alone, or combine this with extra maple syrup on top. I love berries with french toast, and they works very well with the almond butter.

Storing extra french toast:

Extra french toast will keep in the fridge tightly covered for 1-2 days, but I love making extra and freezing it. This freezes really well, individually wrapped and in an airtight bag. When you want to reheat them, you can either microwave, bake at a 190C (375 F) oven for 8-10 minutes, or my favorite way, just toast the frozen bread in a toaster.

Brioche french toast on a gray plate over a white kitchen cloth with almond butter drizzle

Brioche French Toast with Almond Butter

Rich brioche bread coated with a secret ingredient batter to make the perfect fluffy French Toast.
5 from 5 votes
Print Pin
Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 people
Calories: 270kcal
Author: Farah Abumaizar

Ingredients

For the french toast:

  • 1/4 cup flour
  • 1 cup milk
  • pinch salt
  • 3 eggs
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 tablespoon sugar
  • 10-12 slices of brioche bread

For the almond butter drizzle:

  • 1/4 cup almond butter
  • 1 teaspoon pure maple syrup
  • pinch sea salt

Instructions

For the french toast:

  • Measure flour into a bowl. Add the milk slowly while whisking. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
  • Heat a buttered griddle or frying pan over medium heat. Once hot, start soaking your bread, first on one side than the next until saturated.
  • Cook bread on either side until golden brown.

For the almond butter drizzle:

  • Whisk together the almond butter, maple syrup, and salt. You can add more maple syrup to taste. Immediately spread some on your french toast to get it nice and runny. You can add a splash of milk or almond milk to thin it out if you'd like. Add berries on top of your french toast and pure maple syrup if desired.

Notes

Recipe adapted from All Recipes.

Nutrition

Calories: 270kcal
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!

If you like this recipe, you might like:

Sourdough French Toast

Sparkling Water Pancakes

Dutch Baby

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!