Chicken medallions are a quick and elegant way to enjoy tender, flavorful chicken without spending hours in the kitchen. These perfectly portioned cuts cook evenly and pair beautifully with a variety of sauces and sides, making them a versatile choice for weeknight dinners or special occasions.
Originating from classic French cuisine, chicken medallions have become a favorite worldwide for their simplicity and delicious results. Whether you’re craving something creamy, tangy, or herb-infused, this recipe will guide us through creating juicy medallions that impress every time.
Let’s dive into a recipe that’s as easy as it is satisfying, perfect for adding a touch of gourmet to our everyday meals. With just a few ingredients and simple steps, we’ll have a dish that’s both comforting and elegant on the table.
Ingredients
To create perfect Chicken Medallions we rely on a handful of quality ingredients. Each element contributes layers of flavor and texture, ensuring a dish that is both elegant and comforting. Below are the essentials we use to prepare this classic recipe.
For the Chicken Medallions
- 1 pound boneless, skinless chicken breasts, trimmed and sliced into medallions about 1 inch thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil, for searing
- 2 tablespoons all-purpose flour, for light dredging
For the Sauce (if applicable)
- 1/2 cup chicken broth, low sodium preferred
- 1/4 cup dry white wine (optional for enhanced flavor)
- 1/2 cup heavy cream or half-and-half for a lighter option
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
Additional Seasonings and Garnishes
| Ingredient | Purpose |
|---|---|
| 1 teaspoon fresh thyme or rosemary | Adds aromatic herbal notes |
| Fresh parsley, chopped | Brightens the dish visually and flavor-wise |
| Butter, 1 tablespoon | Enriches sauce with a silky finish |
| Salt and pepper, additional as needed | Balances all flavors |
We recommend preparing the chicken medallions and sauce ingredients before starting to ensure a smooth cooking process. The combination of these carefully chosen ingredients creates a beautifully balanced dish that showcases the true potential of chicken medallions.
Equipment Needed
To prepare Chicken Medallions perfectly, having the right equipment on hand ensures a smooth cooking experience and consistent results. Below is a detailed list of the essential tools we’ll use throughout the recipe.
| Equipment | Purpose |
|---|---|
| Sharp Chef’s Knife | To slice chicken breasts into even medallions |
| Cutting Board | Provides a safe surface for cutting the chicken |
| Shallow Dish or Plate | For dredging the chicken medallions in flour |
| Large Skillet or Frying Pan | For searing the chicken to achieve a golden crust |
| Tongs or Spatula | To flip and handle medallions without tearing the meat |
| Measuring Spoons & Cups | To measure ingredients accurately, especially for dredging and sauces |
| Mixing Bowl | To combine sauce ingredients or hold flour |
| Whisk | For blending sauce components smoothly |
| Cooking Thermometer (optional) | To check the internal temperature ensuring medallions are cooked to 165°F (74°C) |
| Plate with Paper Towels | To drain excess oil from cooked medallions |
Using a non-stick skillet or a heavy-bottomed pan, such as cast iron, helps maintain even heat distribution for perfectly cooked chicken medallions with a crisp exterior.
Tip: Before cooking, we make sure all our equipment is clean and within easy reach to keep the cooking process efficient and enjoyable.
Having this equipment ready optimizes our workflow and ensures that each step from slicing to searing and saucing the chicken medallions goes seamlessly.
Prep Work
Before we start cooking our chicken medallions, it’s essential to complete key preparation steps. This ensures a smooth workflow and guarantees tender flavorful medallions with a rich sauce.
Preparing the Chicken Medallions
- Trim and slice the chicken breasts
Use a sharp chef’s knife to remove any excess fat or sinew from the boneless skinless chicken breasts. Slice the breast crosswise into even medallions about ¾ inch thick for consistent cooking.
- Even out thickness
Place each medallion between two sheets of plastic wrap or parchment paper. Gently pound with a meat mallet or rolling pin to achieve an even thickness around ½ inch. This prevents uneven cooking and helps the medallions cook quickly without drying out.
- Season the chicken
Lightly season both sides of the medallions with salt and freshly ground black pepper. This basic seasoning enhances natural chicken flavor and provides a foundation for the sauce.
- Dredge the medallions
In a shallow dish, place all-purpose flour. Lightly coat each medallion, shaking off excess. This creates a delicate crust during searing, locking in juices and helping thicken the sauce later.
Preparing the Sauce Ingredients
To complement our chicken medallions with an elegant finish, get these ingredients ready:
| Ingredient | Preparation | Purpose |
|---|---|---|
| Chicken broth | Measure out ¾ cup | Adds depth and moisture |
| White wine | Measure out ¼ cup | Infuses acidity and aroma |
| Heavy cream | Measure out ¼ cup | Adds creaminess and richness |
| Garlic cloves | Mince 2 cloves | Provides pungent savory notes |
| Dijon mustard | Ready 1 tablespoon | Enhances tanginess |
| Lemon juice | Squeeze fresh 1 tablespoon | Brightens flavor balance |
| Fresh parsley | Chop 1 tablespoon | Garnish with herbal freshness |
| Butter | Cut 2 tablespoons | Finishes sauce silky smooth |
Pro tip: Measure and prep all sauce ingredients before cooking. This mise en place lets us add ingredients seamlessly while the medallions cook.
“Proper prep work is the foundation for perfect chicken medallions.” By trimming, slicing, seasoning thoughtfully, and having our sauce ingredients at hand, we set ourselves up for success in this quick and elegant recipe.
Cooking Instructions
Follow these step-by-step instructions to cook tender and flavorful Chicken Medallions paired with a rich sauce for an elegant and satisfying meal.
Cooking the Chicken Medallions
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat until shimmering.
- Add the floured chicken medallions in a single layer. Avoid overcrowding; cook in batches if necessary.
- Sear each medallion for 3 to 4 minutes on the first side without moving them, creating a golden-brown crust.
- Flip the medallions gently using tongs or a spatula. Cook for another 3 minutes until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and transfer to a warm plate, tenting with foil to keep warm.
| Step | Details |
|---|---|
| Oil Quantity | 2 tablespoons |
| Heat Level | Medium-high |
| Cooking Time | 3-4 minutes per side |
| Target Temperature | 165°F (74°C) internal |
Making the Sauce
- Reduce heat to medium and add 1 tablespoon butter to the same skillet. Allow it to melt fully.
- Sauté 2 minced garlic cloves until fragrant, about 30 seconds.
- Deglaze the pan with ½ cup white wine, scraping up browned bits to enrich the flavor.
- Add 1 cup chicken broth and bring to a gentle simmer to reduce by half, about 5 minutes.
- Stir in ¼ cup heavy cream and 1 teaspoon Dijon mustard. Whisk continuously until the sauce thickens and is smooth.
- Finish by stirring in 1 tablespoon fresh lemon juice and chopped parsley for brightness and herbal aroma.
- Season with salt and freshly ground black pepper to taste.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Butter | 1 tablespoon | Base for sauce flavor |
| Garlic cloves | 2 minced | Aromatic |
| White Wine | ½ cup | Deglaze and flavor |
| Chicken Broth | 1 cup | Sauce body |
| Heavy Cream | ¼ cup | Adds richness |
| Dijon Mustard | 1 teaspoon | Adds tang and depth |
| Lemon Juice | 1 tablespoon | Balances richness |
| Parsley | 1 tablespoon chopped | Fresh herbal brightness |
Combining Chicken and Sauce
- Return the cooked chicken medallions to the skillet with the sauce.
- Spoon the sauce over the medallions to coat evenly.
- Simmer together for 2 minutes on low heat to meld flavors and reheat the chicken.
- Plate the chicken medallions, spooning any additional sauce from the skillet over the top.
- Garnish with extra parsley if desired and serve immediately with your favorite sides.
Following these instructions guarantees succulent chicken medallions paired with a luscious sauce that highlights classic French flavors with ease.
Serving Suggestions
To truly highlight our Chicken Medallions recipe, thoughtful serving and accompaniment elevate the dining experience. Let’s explore elegant plating ideas and perfect side dishes to complement our tender, flavorful medallions.
Plating the Chicken Medallions
Presenting the chicken medallions artistically enhances their appeal and showcases the rich sauce. Follow these tips for an impressive plate:
- Arrange the medallions in a neat row or fan shape on a warm plate.
- Spoon the luscious sauce generously over the medallions to highlight their golden crust and glistening texture.
- Garnish with freshly chopped parsley or a sprig of thyme for a pop of color and aromatic freshness.
- Add a thin lemon wedge on the side to provide a fresh citrus accent that diners can squeeze over the dish.
By plating with simple elegance, we emphasize the classic French roots and ensure every bite is a feast for the eyes and palate.
Side Dishes to Serve With
Our Chicken Medallions pair beautifully with a variety of sides that complement their rich, creamy sauce. Consider these options:
| Side Dish | Description | Serving Tip |
|---|---|---|
| Garlic Mashed Potatoes | Creamy potatoes infused with roasted garlic for depth | Serve dolloped beside medallions |
| Steamed Asparagus | Lightly steamed and topped with lemon zest | Adds vibrant color and freshness |
| Wild Rice Pilaf | Fluffy rice with toasted nuts and herbs | Provides pleasant texture contrast |
| Roasted Root Vegetables | Carrots, parsnips, and sweet potatoes caramelized in olive oil | Adds natural sweetness and earthiness |
| Buttered Green Beans | Crisp-tender beans tossed in butter and fresh herbs | Balances richness with crunch |
Pairing the medallions with these sides creates a harmonious meal balanced in texture, flavor, and color. The creamy, tangy sauce complements hearty starches and fresh vegetable options alike, allowing us to customize the experience for weeknight comfort or special occasions.
Make-Ahead Tips
To save time and maintain the flavorful integrity of our Chicken Medallions Recipe, we recommend these practical Make-Ahead Tips that ensure convenience without compromising taste or texture.
Prepare and Store Chicken Medallions in Advance
- Trim and slice the boneless, skinless chicken breasts into even medallions as described.
- Pound each medallion to uniform thickness.
- Season and lightly dredge in flour.
- Arrange the medallions in a single layer on a rimmed baking sheet or airtight container.
- Cover tightly with plastic wrap or seal the container.
- Store in the refrigerator for up to 24 hours before cooking.
This step saves precious time on a busy day without sacrificing the crispy sear that defines great chicken medallions.
Pre-Make the Sauce Base
- Sauté garlic and deglaze the pan with white wine as outlined in the sauce preparation.
- Add chicken broth, heavy cream, Dijon mustard, and lemon juice.
- Simmer and whisk to combine but do not add fresh herbs or butter until reheating.
- Cool the sauce quickly and refrigerate in an airtight container for up to 48 hours.
Reheat gently while stirring and finish with fresh parsley and butter just before serving for maximum flavor and freshness.
Freezing for Longer Storage
| Step | Instructions | Storage Duration |
|---|---|---|
| Raw Dredged Chicken | Arrange in freezer-safe bag, remove air, freeze flat | Up to 1 month |
| Cooked Chicken Medallions | Cool completely, place in airtight container or freezer bag | Up to 2 months |
| Sauce Base | Freeze in portioned containers without fresh herbs/butter | Up to 3 months |
When ready to use, thaw overnight in the refrigerator, then proceed to pan-sear the chicken or reheat gently.
Additional Tips
- Label all storage containers with date and contents for easy tracking.
- Use a kitchen thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) when reheating.
- Reheat sauce over low heat to prevent separation or curdling.
“Proper make-ahead preparation transforms this elegant recipe into a stress-free weeknight favorite.“
By utilizing these make-ahead strategies, we preserve the tender juiciness and rich flavors of our Chicken Medallions, ensuring a delicious meal ready when we are.
Storage and Reheating
Proper storage and reheating of our Chicken Medallions ensure we preserve their tender texture and rich flavors while maintaining food safety. Follow these detailed guidelines to enjoy the dish fresh even after preparation.
Storing Chicken Medallions
- Allow the cooked chicken medallions to cool at room temperature for no more than 2 hours.
- Store them in an airtight container to prevent moisture loss and flavor contamination.
- Place the container in the refrigerator where the medallions will keep well for up to 3-4 days.
- For longer storage, consider freezing. Wrap each medallion individually in plastic wrap and then place them in a heavy-duty freezer bag or container. They will keep in the freezer for up to 3 months.
Storing Sauce Separately
- Store the leftover sauce in a separate airtight container.
- Refrigerate for up to 48 hours.
- Sauces with cream may separate when frozen but can be re-emulsified when reheated slowly.
| Storage Method | Maximum Storage Time | Notes |
|---|---|---|
| Refrigerated cooked medallions | 3-4 days | Use airtight containers |
| Frozen cooked medallions | 3 months | Wrap individually for best results |
| Refrigerated sauce | 48 hours | Store separately from chicken |
| Frozen sauce | 2 months | Re-emulsify upon reheating |
Reheating Chicken Medallions
We want to retain juiciness and avoid drying out the chicken medallions when reheating.
- Oven Reheating (Best for maintaining texture)
- Preheat oven to 325°F (165°C).
- Place medallions in an oven-safe dish, drizzle with a splash of chicken broth or sauce to maintain moisture.
- Cover with foil and heat for 10-15 minutes or until warmed through.
- Skillet Reheating (Quick and flavorful)
- Heat a non-stick skillet over medium-low heat.
- Add a small amount of olive oil or butter.
- Warm medallions for about 3-4 minutes per side, spooning sauce over them to keep moist.
- Microwave Reheating (When in a rush)
- Place medallions in a microwave-safe dish.
- Cover loosely with microwave-safe lid or plastic wrap.
- Heat on medium power in 30-second intervals, checking for even warming.
- Add a splash of sauce or broth before microwaving to prevent dryness.
Reheating the Sauce
- Warm sauce gently on the stove over low to medium heat.
- Stir frequently to prevent sticking or burning.
- If sauce seems too thick, add a splash of chicken broth or cream to restore the desired consistency.
- Avoid boiling sauce aggressively to maintain smooth texture.
Pro Tip: Always use a cooking thermometer when reheating to ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
By following these Storage and Reheating best practices, we keep our Chicken Medallions flavorful and safe, ready to delight at any meal.
Conclusion
Chicken medallions offer a perfect blend of simplicity and elegance that fits any meal occasion. With just a handful of ingredients and straightforward steps, we can create a dish that’s both comforting and impressive.
By mastering the prep, cooking, and storage techniques, we ensure every bite remains tender and flavorful. This recipe truly showcases how classic French-inspired cooking can be accessible and rewarding for all home cooks.
We’re confident that once you try this recipe, chicken medallions will become a go-to favorite in your kitchen.
Frequently Asked Questions
What are chicken medallions?
Chicken medallions are thin, evenly sliced pieces of boneless, skinless chicken breast, often pounded to a uniform thickness for quick, even cooking. They are tender, flavorful, and versatile, commonly prepared with a sauce and served as an elegant dish.
How do I prepare chicken medallions?
Trim and slice chicken breasts into medallions, pound them evenly, season with salt and pepper, and dredge lightly in flour. This prep ensures tender, evenly cooked pieces with a delicate crust after searing.
What ingredients are essential for chicken medallions?
Basic ingredients include boneless, skinless chicken breasts, olive oil, flour for dredging, and seasonings like salt and pepper. Optional sauce ingredients often include garlic, white wine, chicken broth, heavy cream, Dijon mustard, and lemon juice.
What equipment is needed to cook chicken medallions?
You’ll need a sharp chef’s knife, cutting board, shallow dish for flour dredging, a large non-stick or heavy-bottomed skillet, tongs or spatula, measuring tools, mixing bowl, whisk, and optionally a cooking thermometer.
How do I cook chicken medallions perfectly?
Heat olive oil in a skillet, sear medallions until golden on both sides, then remove. Prepare the sauce in the same pan by sautéing garlic, deglazing with white wine, and adding the rest of the sauce ingredients. Return chicken to the pan, simmer briefly, then serve.
What are good side dishes with chicken medallions?
Garlic mashed potatoes, steamed asparagus, wild rice pilaf, roasted root vegetables, and buttered green beans are excellent choices that complement the flavors and textures of chicken medallions.
Can I make chicken medallions in advance?
Yes, you can prep and lightly dredge the chicken medallions ahead and refrigerate. The sauce base can also be made in advance and stored in the fridge. Both can be frozen for longer storage with proper reheating.
How should I store cooked chicken medallions?
Store cooked medallions in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months. Keep the sauce separately in the fridge up to 48 hours or freeze it for 2 months.
What is the best way to reheat chicken medallions?
Reheat gently using an oven, skillet, or microwave to preserve juiciness. Warm the sauce separately and combine before serving. Use a cooking thermometer to ensure the chicken is safely reheated.
Why use flour for dredging chicken medallions?
Flour creates a light crust on the medallions when seared, locking in moisture and adding texture for a more flavorful and visually appealing dish.