Coffee-Infused Chicken

Chef Brainy
What Started it all:
chicken, coffee.


  • 4 chicken breasts
  • 2 tablespoons coffee grounds
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 1 tablespoon water


  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, combine the coffee grounds, salt, and black pepper.
  3. Rub the coffee mixture evenly onto both sides of the chicken breasts.
  4. Heat the olive oil in a large skillet over medium-high heat.
  5. Add the chicken breasts and cook for about 4-5 minutes per side, or until browned.
  6. Remove the chicken from the skillet and set aside.
  7. In the same skillet, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
  8. Pour in the chicken broth, soy sauce, and honey. Stir well to combine.
  9. Return the chicken breasts to the skillet and spoon the sauce over them.
  10. Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through.
  11. While the chicken is baking, prepare a slurry by mixing the cornstarch with water in a small bowl.
  12. Remove the skillet from the oven and transfer the chicken to a serving platter.
  13. Place the skillet back on the stovetop over medium heat and slowly whisk in the cornstarch slurry.
  14. Cook the sauce until it thickens to your desired consistency.
  15. Pour the thickened sauce over the chicken breasts.
  16. Serve the coffee-infused chicken with your favorite side dishes and enjoy!

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