Labneh Chicken Recipe

Chicken breasts: The main protein of the dish, providing a lean and tender meat.

Labneh: A thick, tangy yogurt cheese that adds creaminess and a unique flavor.

Garlic: Adds a pungent and aromatic depth to the dish.

Olive oil: Helps to coat the chicken and adds a subtle richness.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and earthiness to balance the flavors.

To ensure the chicken breasts remain juicy and flavorful, marinate them in the labneh mixture for at least 30 minutes before baking. This allows the garlic, olive oil, and spices to penetrate the meat, enhancing the overall taste and tenderness.

• chicken breasts - Substitute with turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a good alternative for chicken breasts.

• labneh - Substitute with Greek yogurt: Greek yogurt has a similar creamy texture and tangy flavor, making it a suitable replacement for labneh.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent than fresh minced garlic.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, making it a good alternative to olive oil.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile, which can still complement the dish well.

• Allow the chicken breasts to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Place the cooled chicken breasts in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. Ensure the fridge is set to 40°F (4°C) or below to maintain freshness.
• For freezing, wrap each chicken breast individually in plastic wrap or aluminum foil. This helps prevent freezer burn and maintains the flavor.
• Place the wrapped chicken breasts in a freezer-safe bag or container. Label with the date to keep track of storage time.
• Freeze for up to 2-3 months. For best results, use within the first month to enjoy optimal taste and texture.
• To reheat, thaw the chicken breasts in the refrigerator overnight. This ensures even reheating and prevents drying out.
• Preheat your oven to 350°F (175°C). Place the thawed chicken breasts in a baking dish and cover with foil to retain moisture.
• Bake for 15-20 minutes or until heated through. Alternatively, you can reheat in a microwave on medium power, checking every 1-2 minutes to avoid overcooking.
• Serve the reheated labneh chicken with fresh sides like roasted vegetables or a crisp salad for a delightful meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken breasts in a baking dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 20 minutes or until the chicken is warmed through.
  5. Serve hot with a side of roasted vegetables or mashed potatoes.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a splash of olive oil.
  2. Place the leftover chicken breasts in the skillet.
  3. Cover the skillet with a lid to keep the moisture in.
  4. Cook for about 5-7 minutes on each side, or until the chicken is heated through.
  5. Pair with a fresh salad or steamed vegetables.

• Microwave Method:

  1. Place the leftover chicken breasts on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. Ensure the chicken is heated evenly and serve with a side of rice or quinoa.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover chicken breasts in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through.
  4. Serve with a side of sweet potato fries or grilled asparagus.

• Sous Vide Method:

  1. Preheat your sous vide water bath to 140°F (60°C).
  2. Place the leftover chicken breasts in a vacuum-sealed bag.
  3. Submerge the bag in the water bath for about 45 minutes.
  4. Remove from the bag and serve with a side of garlic bread or pasta.

• Oven: used to bake the chicken breasts at the specified temperature of 375°F (190°C)

• Mixing bowl: used to combine the labneh, minced garlic, olive oil, salt, and black pepper

• Baking dish: used to place the coated chicken breasts for baking

• Measuring cups: used to measure the labneh accurately

• Measuring spoons: used to measure the olive oil, salt, and black pepper accurately

• Garlic press: used to mince the garlic cloves efficiently

• Basting brush: used to coat the chicken breasts evenly with the labneh mixture

• Tongs: used to handle the chicken breasts without contaminating other surfaces

• Oven mitts: used to safely handle the hot baking dish when removing it from the oven

Marinate ahead: Mix the labneh and spices the night before and marinate the chicken breasts to save time on prep day.

Use pre-minced garlic: Opt for pre-minced garlic to cut down on chopping time.

Line the baking dish: Use parchment paper or foil to line the baking dish for easy cleanup.

Batch cooking: Double the recipe and freeze extra portions for quick meals later.

Preheat efficiently: Start preheating the oven while you prepare the ingredients to save time.