Combining tender chicken with flavorful pastrami creates a unique dish that’s both savory and satisfying. This Chicken and Pastrami recipe brings together the best of both worlds, offering a delightful twist on classic flavors. Whether you’re looking for a quick weeknight dinner or something special to impress guests, this recipe fits the bill.
We love how the smoky, spiced pastrami complements the juicy chicken, making every bite a burst of flavor. Plus, it’s easy to prepare with simple ingredients you probably already have on hand. Let’s dive into this delicious fusion that’s sure to become a new favorite in our kitchen.
Ingredients
To create our Chicken and Pastrami dish, we carefully select ingredients that enhance both the tender chicken and the robust pastrami flavors. Below, you’ll find everything we need to prepare this savory meal.
For the Chicken
- 4 boneless skinless chicken breasts (around 6 oz each), patted dry
- 1 tablespoon olive oil (for searing)
- 1 teaspoon garlic powder (adds a subtle aromatic depth)
- 1 teaspoon smoked paprika (enhances smokiness to complement pastrami)
- Salt and freshly ground black pepper, to taste
For the Pastrami
- 8 oz sliced pastrami (choose thin slices for better layering and flavor meld)
- 1 teaspoon ground coriander (traditional spice in pastrami seasoning)
- 1/2 teaspoon black peppercorns, crushed (for authentic pastrami bite)
Additional Ingredients and Seasonings
- 1 large onion, thinly sliced (for sweetness and texture)
- 2 cloves garlic, minced (to boost flavor complexity)
- 1 tablespoon Dijon mustard (adds tanginess complementing pastrami)
- 1/2 cup chicken broth (keeps the dish moist)
- 2 teaspoons fresh thyme leaves (for a fresh herbal note)
- 1 tablespoon butter (for finishing richness)
| Ingredient Category | Key Ingredients | Purpose |
|---|---|---|
| Chicken | Chicken breasts, garlic powder, smoked paprika, olive oil | Base protein with smoky, aromatic flavor |
| Pastrami | Sliced pastrami, coriander, crushed peppercorns | Adds smoky, spiced character |
| Additional Seasonings and Veggies | Onion, garlic, Dijon mustard, chicken broth, thyme, butter | Balances flavors, adds moisture and richness |
Together, these ingredients create a harmonious blend of smoky, tender, and savory notes that define our Chicken and Pastrami recipe.
Equipment Needed
To prepare our Chicken and Pastrami recipe flawlessly, having the right equipment ensures seamless cooking and perfect results. Here is a detailed list of essential tools and their uses:
| Equipment | Purpose |
|---|---|
| Large Skillet | For searing and cooking chicken evenly |
| Tongs | To turn chicken and pastrami without breaking |
| Meat Thermometer | To check chicken’s internal temperature safely |
| Cutting Board | For prepping chicken and slicing ingredients |
| Sharp Knife | To slice chicken and pastrami with precision |
| Measuring Spoons | To measure spices and seasonings accurately |
| Wooden Spoon or Spatula | To stir sauces and prevent sticking |
| Mixing Bowl | To combine marinade and seasonings |
| Plate or Tray | To rest cooked chicken before serving |
We recommend using a heavy-bottomed skillet for even heat distribution, which is crucial in cooking the chicken to tender perfection while allowing the pastrami to crisp slightly. A meat thermometer is indispensable to ensure the chicken reaches the safe internal temperature of 165°F (74°C), guaranteeing juicy and fully cooked meat.
Keeping these tools handy streamlines the cooking process, letting us focus fully on building the complex layers of flavor in this smoky and savory dish.
Prep Work
Before we start cooking, proper preparation ensures our Chicken and Pastrami recipe comes out perfectly balanced with smoky and savory flavors. Let’s organize the chicken, pastrami, and other key ingredients for smooth and efficient cooking.
Preparing the Chicken
- Trim excess fat and tendons from 4 boneless skinless chicken breasts for tender, even cooking.
- Pat the chicken dry with paper towels to help the olive oil and seasonings adhere well.
- Season both sides evenly with:
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Let the chicken rest at room temperature for 10 minutes. This step promotes even cooking and locks in juiciness.
Preparing the Pastrami
- Select approximately 8 ounces of sliced pastrami. If slices are thick, cut them into smaller strips to blend well with the chicken.
- Separate slices gently to avoid tearing and set aside on a plate.
- Since pastrami is already seasoned and smoky, no additional prep seasoning is needed here.
Prepping Additional Ingredients
We must have these ready before cooking begins to keep the process seamless:
| Ingredient | Preparation |
|---|---|
| 1 medium onion | Finely chopped |
| 3 cloves garlic | Minced |
| 1 tablespoon Dijon mustard | Measured and ready to add |
| 1/2 cup chicken broth | Measured and at room temperature |
| 1 teaspoon fresh thyme leaves | Stripped from stems |
| 2 tablespoons butter | Cut into small pieces for melting |
- Keep all ingredients within arm’s reach.
- Using prepped ingredients allows us to build layers of flavor quickly and efficiently, avoiding overcooking the chicken or losing the pastrami’s aroma.
By completing this Prep Work, we set a solid foundation to craft a perfectly harmonious Chicken and Pastrami recipe that’s both flavorful and easy to prepare.
Cooking Instructions
Let’s transform our prepped ingredients into a flavorful Chicken and Pastrami dish. Follow these precise steps to achieve perfectly cooked chicken and savory pastrami that blend harmoniously.
Cooking the Chicken
- Preheat a large heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of olive oil and let it heat until shimmering.
- Carefully place the seasoned boneless skinless chicken breasts in the hot skillet. Avoid overcrowding; cook in batches if necessary.
- Cook each side for 5 to 6 minutes without moving the chicken. This develops a golden-brown crust sealed with smoky paprika.
- Flip the chicken using tongs and cook until the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy.
- Once cooked, transfer the chicken to a plate. Tent loosely with foil and let the meat rest for 5 minutes to retain juices.
- While the chicken rests, use the skillet for building flavors for the pastrami stage.
| Step | Action | Details |
|---|---|---|
| 1 | Preheat skillet | Medium-high heat, 2 tbsp olive oil |
| 2 | Add chicken | Place seasoned chicken breasts |
| 3 | Cook first side | 5–6 minutes, no moving |
| 4 | Flip and cook | Until internal temp 165°F (74°C) |
| 5 | Rest chicken | 5 minutes, covered loosely |
Cooking or Heating the Pastrami
- Using the same skillet, reduce heat to medium. Add 1 tablespoon butter until melted.
- Add chopped onion and minced garlic, sauté for 2-3 minutes until fragrant and translucent.
- Stir in sliced pastrami strips. Heat them gently to release smoky flavors without dry crisping—about 2-3 minutes.
- Add 1 tablespoon Dijon mustard and stir to coat all pastrami evenly.
- Pour ½ cup chicken broth and sprinkle fresh thyme leaves. Simmer for 3-4 minutes to meld flavors and reduce the liquid slightly.
- Taste and adjust seasoning with salt and pepper. The pastrami should be warm, tender, and aromatic.
“Using the same pan helps capture all the fond and infuses the pastrami with the chicken’s smoky essence, enhancing the dish’s depth.”
| Ingredient | Quantity | Purpose |
|---|---|---|
| Butter | 1 tablespoon | Sauté base |
| Chopped onion | ½ cup | Aromatic flavor |
| Minced garlic | 1 teaspoon | Adds pungency |
| Sliced pastrami strips | About 4 oz | Main flavorful protein |
| Dijon mustard | 1 tablespoon | Tangy spice coating |
| Chicken broth | ½ cup | Moisture and flavor melding |
| Fresh thyme leaves | 1 teaspoon | Herbaceous note |
By carefully cooking the chicken first and then gently heating the pastrami in the same skillet, we create a dish where every bite bursts with smoky, tender, and savory layers.
Assembling the Chicken And Pastrami Dish
Bringing together the smoky, spiced pastrami and tender, seasoned chicken is the final step in crafting this irresistible dish. We’ll focus on layering flavors perfectly and exploring optional enhancements to elevate the taste.
Combining Chicken and Pastrami
- Slice the Rested Chicken: After resting the cooked chicken breasts for 5 minutes, slice them into even strips about 1/2 inch thick. This ensures tender texture and ease of eating.
- Layer Pastrami on Chicken: Using the sautéed pastrami strips warmed in the skillet, place a generous portion over each chicken slice. The gentle heat allows the pastrami’s smoky aroma to permeate the chicken.
- Return to Skillet: Transfer the combined chicken and pastrami back to the skillet on low heat. Spoon the Dijon mustard, chicken broth, and thyme sauce over the top, letting it simmer gently for 2-3 minutes. This melds the flavors and adds a savory glaze.
- Finish with Butter: Stir in 1 tablespoon of butter to the skillet sauce, swirling to create a rich glossy finish. This adds depth and smoothness to the final dish.
| Step | Action | Purpose |
|---|---|---|
| 1 | Slice rested chicken into 1/2 inch strips | Ensures tenderness and ease of serving |
| 2 | Layer sautéed pastrami strips over chicken | Adds smoky, spiced flavor infusion |
| 3 | Simmer combined ingredients with sauce for 2-3 minutes | Melds flavors and creates a savory glaze |
| 4 | Incorporate butter into sauce until glossy | Adds richness and balances flavors |
Optional Steps for Additional Flavor
To tailor the Chicken And Pastrami dish to our tastes, we can introduce a few enhancements:
- Add Caramelized Onions: Slowly caramelize sliced onions in the skillet before adding the garlic and pastrami. This creates a sweet contrast to the smoky pastrami.
- Finish with Fresh Herbs: Garnish the plated dish with fresh chopped parsley or thyme for a bright herbal note that complements the savory flavor profile.
- Incorporate a Cream Element: Stir in 1/4 cup of heavy cream after simmering the sauce to transform it into a luscious, creamy coating.
- Crisp the Pastrami: For more texture, briefly broil assembled slices under high heat for 1-2 minutes until edges crisp up.
These optional steps open new dimensions while preserving the essence of our chicken and pastrami fusion.
Serving Suggestions
To maximize the enjoyment of our Chicken and Pastrami recipe, we recommend several tasty serving options that complement and enhance its rich smoky flavors.
- Serve over warm toasted rye bread for a classic deli-style open-faced sandwich. The slightly crunchy bread provides a sturdy base and complements the savory pastrami perfectly.
- Pair with a side of tangy coleslaw or pickled vegetables to add refreshing acidity and crunch. This balances the richness of the chicken and pastrami beautifully.
- For a hearty meal, serve alongside creamy mashed potatoes or buttered egg noodles. These mild sides soak up the flavorful sauce and add comforting texture.
- Include a simple green salad dressed with lemon vinaigrette for brightness and freshness to offset the robust meat flavors.
- To elevate the dish, drizzle a little extra Dijon mustard or horseradish sauce on top, enhancing the smoky heat and complexity.
| Serving Suggestion | Description | Flavor Profile |
|---|---|---|
| Toasted rye bread | Open-faced sandwich base | Crunchy, nutty |
| Tangy coleslaw/pickled veggies | Side dish for acidity and texture | Bright, crisp |
| Creamy mashed potatoes/egg noodles | Comforting starch to complement sauce | Smooth, mild |
| Fresh green salad with lemon vinaigrette | Light, bright contrast to richness | Fresh, zesty |
| Dijon mustard or horseradish drizzle | Adds spicy heat and depth | Sharp, pungent |
“A well-chosen side can transform a good dish into an unforgettable experience. Our Chicken and Pastrami plays beautifully with classic deli accompaniments and fresh greens alike.”
By offering these serving suggestions, we help you create a fully rounded meal that celebrates the distinct flavors of our Chicken and Pastrami recipe while pleasing every palate.
Make-Ahead Tips
To make our Chicken and Pastrami recipe even more convenient, we recommend a few strategic steps to prepare components ahead of time. This approach saves us time on busy days while preserving the dish’s bold flavors and tender texture.
Prepare and Store Chicken in Advance
- Season the chicken breasts with garlic powder, smoked paprika, salt, and pepper as directed in the prep section.
- Place the seasoned chicken in an airtight container or resealable plastic bag.
- Refrigerate for up to 24 hours. This allows the spices to deeply penetrate the meat.
- Alternatively, freeze the seasoned chicken up to 1 month. Thaw in the fridge overnight before cooking.
Pre-Cut and Portion Pastrami
- Slice the pastrami into strips as outlined.
- Store in an airtight container in the refrigerator for up to 3 days.
- This step lets us quickly add the smoky component without extra prep at mealtime.
Make the Dijon Mustard Sauce Base
- In advance, combine Dijon mustard, chicken broth, and thyme.
- Store this sauce mixture in a jar in the refrigerator for up to 2 days.
- When ready to cook, simply reheat gently and add butter for richness.
Cooking and Assembly Tips
On the day of serving, quickly sear the pre-seasoned chicken, sauté onions and garlic, then heat pastrami as directed. Adding the pre-made sauce melds the flavors seamlessly.
| Make-Ahead Component | Storage Method | Maximum Storage Time | Notes |
|---|---|---|---|
| Seasoned Chicken | Airtight container/fridge | 24 hours | Freeze up to 1 month |
| Pre-cut Pastrami | Airtight container | 3 days | Ready to add during cooking |
| Dijon Mustard Sauce Base | Jar, refrigerator | 2 days | Reheat gently before adding butter |
“Prepping these components ahead enhances our cooking flow, letting us savor the full smoky and savory depth of our Chicken and Pastrami dish without rush.“
Using these make-ahead tips keeps your cooking experience smooth and ensures the final dish bursts with balanced, rich flavors.
Storage and Leftover Advice
Proper storage is crucial to maintain the flavor and texture of our Chicken and Pastrami dish. Follow these guidelines to enjoy leftovers safely and deliciously.
Cooling and Storing
- Allow the cooked chicken and pastrami to cool to room temperature, but no longer than two hours to prevent bacterial growth.
- Transfer the dish into an airtight container to keep the smoky, savory flavors intact.
- Store in the refrigerator at or below 40°F (4°C).
Refrigerator Storage Duration
We recommend consuming the leftover Chicken and Pastrami within 3 to 4 days for optimal freshness and safety.
| Storage Method | Maximum Duration | Temperature |
|---|---|---|
| Refrigerator | 3 to 4 days | 40°F (4°C) or below |
| Freezer | Up to 2 months | 0°F (-18°C) or below |
Freezing Leftovers
- For longer storage, freeze the dish in a freezer-safe container or vacuum-sealed bag.
- Label containers with the date for easy tracking.
- Thaw overnight in the refrigerator before reheating.
Reheating Tips
- Reheat gently to maintain the tender chicken and smoky pastrami flavor.
- Use a skillet over medium heat or microwave at 50% power.
- Add a splash of chicken broth or water to prevent drying out.
- Reheat until the internal temperature reaches 165°F (74°C) for safety.
Avoiding Common Mistakes
“Reheating at high temperatures can cause the chicken to become tough and the pastrami to lose its smoky richness.”
To preserve the original dish’s juicy, smoky essence, always reheat slowly and avoid overcooking.
By following these storage and reheating tips, we can ensure our Chicken and Pastrami remains just as satisfying on day two as when it’s first served.
Conclusion
This Chicken and Pastrami recipe offers a delicious way to elevate your meals with bold smoky flavors and tender textures. It’s a versatile dish that fits effortlessly into both casual weeknights and special gatherings. With straightforward prep and cooking steps, it’s designed to make your time in the kitchen enjoyable and stress-free.
By combining simple ingredients and thoughtful techniques, we’ve created a flavorful experience that’s sure to become a favorite. Whether you’re serving it with classic sides or customizing it with optional enhancements, this recipe delivers satisfying taste with every bite. Give it a try and discover how easy it is to bring something unique and tasty to your table.
Frequently Asked Questions
What are the main ingredients in the Chicken and Pastrami recipe?
The key ingredients include boneless skinless chicken breasts, sliced pastrami, olive oil, garlic powder, smoked paprika, onion, garlic, Dijon mustard, chicken broth, thyme, and butter.
Can I prepare the chicken and pastrami ahead of time?
Yes, you can season the chicken up to 24 hours in advance or freeze it for up to a month. Pre-cut pastrami and sauce can also be stored in the fridge for a couple of days.
What equipment do I need to cook this dish?
You’ll need a large heavy-bottomed skillet, tongs, a meat thermometer, and a sharp knife for slicing. These tools ensure even cooking and precise preparation.
How do I know when the chicken is fully cooked?
Cook the chicken until it reaches an internal temperature of 165°F (74°C) checked with a meat thermometer to ensure it’s safe and juicy.
Can I customize this recipe with additional ingredients?
Yes, optional additions include caramelized onions, fresh herbs, heavy cream for richness, or briefly broiling the dish for extra crispness.
What are good serving suggestions for Chicken and Pastrami?
Serve it over toasted rye bread as an open-faced sandwich, with coleslaw or pickled veggies, mashed potatoes, buttered noodles, or a simple lemon-dressed green salad.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for 3 to 4 days or freeze for longer. Reheat gently to avoid drying out the chicken or toughening the pastrami.
Is this recipe suitable for quick weeknight dinners?
Yes, it’s designed to be easy and quick, using simple ingredients and straightforward steps perfect for busy weeknights or special occasions.