Jacques Pepin Chicken with Garlic and Parsley (Persillade)

At about 2 am last night I was watching Jacques Pepin cooking videos on Facebook. I enjoy watching him because he makes it seem so easy to make meal and that is what I love. When I saw him make this dish I knew what was for dinner! Watching him make it in less than 15 minutes I had to try it.

Verdict: So this is a semi fail for me. I ended up overcrowding the pan which steamed the chicken rather than frying it in batches as I knew I should. The chicken didn’t get that nice browned outside which helps give it more flavor. I was in a rush and didn’t think about it. Take the tip and fry the chicken in small batches if you do not have a big enough pan.

This dish was super simple and paired well with buttered egg noodles and green beans. It was simple and easy. A perfect weekday meal.

Jacques Pepin's Chicken with Garlic and Parsley (Persillade)

  • Difficulty: easy
  • Print


  • 1 1/2 lbs. chicken breasts boneless, skinless, cut into 1 to 1 1/2 inch cubes
  • 2 tablespoons flour
  • 2 tablespoon olive oil extra virgin
  • 2 tablespoons butter
  • 2-3 garlic cloves, finely minced
  • 3 tablespoons parsley fresh, chopped
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper freshly ground
  • 1 lemon quartered


  1. Cut the chicken in the cubes and dry with paper towel;
  2. Place the chicken in a bowl and season with salt and pepper;
  3. Add flour and toss well;
  4. Heat a non stick skillet until hot but not smoky;
  5. Add chicken cubes and cook in one layer, turning occasionally for about 3 1/2 minutes – you want it to be golden brown on the edges and cooked through.
  6. Add butter and parsley/garlic to the pan and cook for one minute shaking the skillet to coat the chicken;
  7. Serve immediately with lemon wedge for each serving.

2 Comments Add yours

  1. Erika says:

    Only 15 Minutes! That’s another plus point to that recipe.

    Liked by 1 person

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