Chicken breast is a gentle and dietary meat that cooks very quickly.

There are many interesting recipes that help diversify the family’s diet and try Russian, European, Pan-Asian options for cooking pieces of poultry. Below we will tell you the recipes of chicken breast in a pan, consider the secrets of cooking and the small details that will never interfere with the hostess.

Chicken breast in a sour cream sauce in a pan

Chicken breast in sour cream sauce is a real lifesaver for busy housewives, when there is sorely enough time for delights, and all households are waiting for a hot dinner. The advantages of the dish are the low cost and simplicity of the ingredients, which, with a high degree of probability, are in every refrigerator.

What we need:

  • chicken fillet - 500-800 g;
  • sour cream - 250 g;
  • a couple of tablespoons of flour;
  • onions - 1 pc.;
  • vegetable oil for frying - 50 ml;
  • salt, pepper to taste;
  • any spices (you can Provencal herbs or curry) - a pinch.

We start cooking.

  1. We cut the chicken fillet into large cubes or strips - as you like best. Quickly fry in hot vegetable oil, add onions to it and again quickly fry everything.
  2. As soon as the chicken gives juice and turns white, this is a signal that it is time to add the sauce. Pour a glass of sour cream, sprinkle with flour (with it our sauce will get a pleasant, slightly oily consistency), heat everything, let the sauce thicken and immediately turn off the stove.

The entire process takes hardly more than 10 minutes. In a hot sauce, the breast reaches full readiness, acquires tenderness and “creaminess”. It remains only to sprinkle it with your favorite spices and serve.

You can’t boil the sauce very much, otherwise the sour cream will “curl up”.

The charm of the dish is versatility. Want to give a European flavor? Season with provencal herbs or Italian oregano. Would you like to eat dishes with a slight Pan-Asian accent? Add a pinch of curry (just do not overdo it, because the spice is very bright). And you can choose any side dish: from spaghetti to the usual boiled potato. And how delicious such a breast with mashed potatoes! Sprinkle with herbs, cut a slice of bread and eat, savoring each slice.

Batter recipe

Fillet in batter in a pan is very similar to the nuggets loved by children. Many mothers do just that: fry chicken in batter, pass them off as nuggets, and, as practice shows, children willingly believe, sweeping without a trace. In addition, the chicken breast, which is “naturally dry,” turns out to be very juicy in batter.

Ingredients for the recipe:

  • 1 large chicken breast;
  • egg;
  • flour;
  • 100 ml of kefir or ryazhenka;
  • salt, pepper to taste;
  • frying oil.

Cooking is very simple:

  1. Cut the fillet from the bone, cut into pieces the size of a matchbox. The chicken will be even juicier if you pickle it in milk in advance.
  2. Prepare batter. To do this, mix milk, egg, flour, salt and pepper. The dough should be as thick as sour cream - smooth, without lumps.
  3. Heat the oil in a frying pan.
  4. And now quickly dip the slices of the breast into the batter and throw them into the butter. Fry on both sides until golden brown.
  5. Put the finished pieces on a paper towel and it will absorb excess fat.

We eat a hot appetizer, dipping in a barbecue sauce, ketchup or sour cream with herbs and garlic.

Tender chicken breast with cheese in a pan

It is no secret that men are big fans of French meat, which is distinguished by the presence of a cheese cap. But it is always easy to cook a kind of light version, where there is no mayonnaise, but there is dietary meat and cheese.

For this dish we need a piece of chicken, vegetable oil and any hard cheese.

In a heated frying pan, fry the breast on both sides for a couple of minutes each (so it remains juicy), sprinkle with grated cheese, turn off the stove to make the cheese melt. The chop is ready! Serve it with vegetables, potatoes or pasta.

You can take any cheese for the recipe. A very savory option is with Dorblu cheese.

And for all experiment lovers, we offer a different version of cheese chicken breast. To do this, cut the breast into two parts and stuffed with a triangle of cream cheese. We “sew” the fillet with a toothpick, fry in a pan until cooked (about 10-12 minutes) and serve. The cheese inside will melt and nourish the meat with juices. This dish comes out surprisingly original and very tasty.

Read also:how to cook chicken breast

In creamy sauce

Chicken breast in a creamy sauce (and other parts of the body of a bird or rabbit) is called fricassee. Fricasse was invented by the French, known for their love of meat in different types of sauce. In fact, this is a stew of pieces of poultry that are stewed in a creamy fat sauce, saturated with its juices and become surprisingly tender.

Champignons, finely chopped in a sauce, decorate the dish, but it is undesirable for children to give it.

If desired, a little mustard, egg yolks can be added to the sauce - an amazing, even noble, restaurant flavor will appear, rare and unusual.

We need to prepare a pound of chicken fillet:

  • 2 cloves of garlic;
  • a glass of the heaviest cream;
  • Provencal herbs.
  • vegetable oil for frying - 50 ml;

First, fry the chicken strips in vegetable oil, add garlic, pour cream and simmer until the meat is ready. The cream thickens in just a few minutes and during this time the bird has time to soak in creamy juices. We season it with Provencal herbs and serve with tagliatelle pasta - nests from wide noodles. The final touch is grated Parmesan.

Fry filet in mayonnaise sauce

When there is no cream or sour cream on hand, the favorite sauce of Russians - mayonnaise - will come to the rescue. Many criticize him for the dubious composition and high calorie content ... Nevertheless, it is difficult to find a person who is ready to give up a piece of breast marinated in garlic mayonnaise.

For the recipe you need: 500 g chicken, mayonnaise, garlic, vegetable oil, black pepper.

  1. We beat off the pieces of the breast arbitrarily. You can not make them too thin, the pieces can be of different sizes.
  2. Now add them, squeeze the garlic (or three on a fine grater), generously coat with mayonnaise sauce and fry on both sides in vegetable oil.
  3. It cooks all 10 minutes, but the bird, soaked in sauce, literally melts in your mouth.

Serve it with baked potatoes, butter and fresh cucumber - the meal will be royal!

In a good way, the meat should be marinated for 30-60 minutes and it can be easily prepared in this way for two to three days. Chicken quietly lies in the refrigerator and it only gets better, pickling in mayonnaise with garlic. It is very convenient. It is easy to cook meat in advance, and then quickly fry it for dinner (or in the morning to take lunch with you to work).

Chop fried in breadcrumbs

Chicken schnitzel, as they call it a chicken chop in a different way, claims to be called a restaurant dish. It is tasty, unusual and looks gorgeous when served. A kind of steak is quite simple to prepare, and most importantly, does not require restaurant expenses.

Ingredients:

  • 500 g of chicken breast;
  • bread crumbs - 100 g;
  • two chicken eggs;
  • sunflower oil;
  • salt, spices.

Our task is to beat off the chicken fillet very thinly. To do this, cut the breast along the fibers into 2 parts, and then hammer them off on a wooden board. The meat should be slightly thicker than newsprint: the schnitzel becomes several times wider. Sprinkle it with spices.

  1. Heat the pan.
  2. Beat the chicken eggs with a fork of salt. Immerse a piece of meat in the eggs, then dip it into breading (generously!) And throw it into the sizzling oil.
  3. Fry to a crust on both sides, let the excess oil drain on a paper towel.

The meat is cooked almost instantly, and hot hot oil and a “coat” of crackers tightly seal the aromas of the chicken.

Schnitzel spreads with juice, as soon as it is cut with a knife! The dish is excellent to eat with vegetables, served with potatoes and pasta. Want to surprise your friends at a party? Cook the schnitzel and make no mistake!

Regular garlic is suitable as spices, but now it’s easy to find special crackers on sale, to which the manufacturer added spices. And just cook them yourself at home - just grind crackers in a blender with garlic, pepper and any spices.

In soy sauce

Chicken breast meat changes surprisingly well depending on the type of marinade. Soy sauce, especially when mixed with honey, oranges and ginger, gives the breast the very taste that is very popular in Asia. But it is Asian cuisine that is today in great favor.

To prepare such a breast, we will prepare the bird fillet, soy sauce, a little honey, ginger root and one ripe orange, you need to squeeze the juice out of it completely.

Cooking the sauce:

  1. Add honey to soy sauce.
  2. We rub a little ginger.
  3. Dilute with orange juice.

Salt, pepper is not necessary. For piquancy, you can squeeze a little garlic.

Dip the chicken into the sauce and pickle for 3 to 5 hours, after which we fry them in a small amount of vegetable oil. You can cook in a grill pan - the fillet will look very appetizing. The option is ideally combined with baked zucchini, eggplant, tomatoes, beans and, necessarily, rice.

Original bacon recipe in a pan

The breast, wrapped in strips of bacon, is spicy and juicy, with a thin smoked smack. It looks how interesting it seems to be the aerobatics of cookery. Although in reality everything is elementary!

Cooking step by step:

  1. We cut the chicken breast into two parts and beat off.
  2. Lubricate with salt and pepper.
  3. Three cheese breasts on top.
  4. Twist the roll.
  5. Wrap the roll in bacon.
  6. We “pinch” the edges with a toothpick (can be wrapped with culinary thread).
  7. Fry over high heat in a skillet.
  8. Close the lid and simmer another 5-7 minutes.
  9. Remove the lid, untie the “shoelaces” of the roll.

We serve rolls with a side dish of vegetables, french fries, pour barbecue sauce. 5–7 of such rolls are placed in a frying pan. If the company is large, cook them in advance, refrigerate. It turns out the original snack, which is always eaten first. And you can pour the rolls with cream and bake a quarter of an hour in the oven. It will turn out a completely different, but deliciously delicious dish, which in some cafes has been called “boyar meat”.

Fried chicken breast with vegetables

It's time to tell the recipe for fillet with vegetables for harmony. Any nutritionist advises periodically to arrange light meals for everyone, especially people who count calories.

Steam large chicken fillets:

  • tomatoes - a pair of large;
  • eggplant - 1 pc.;
  • zucchini - 1 pc. (small fruit);
  • a large bunch of greenery;
  • seasoned salt to taste;
  • vegetable oil (use for frying) - 50 ml.

You are free to choose any vegetables - green beans, cauliflower, broccoli, carrots. The more variety there is, the tastier the dish will turn out.

  1. Dice vegetables and fry over high heat. We cut the breast and fry too, but in a separate frying pan.
  2. Combine meat, vegetables, herbs and spices and simmer until cooked. It is advisable to add tomatoes last - they produce a lot of juice, so that the stew becomes watery. But, if you like dishes in consistency between the first and second - cook in your own way.
  3. The final step is spices and garlic. Juicy stew will turn out to be especially delicious from seasonal vegetables, eat it as an independent dish, seizing bread.

Chicken breast is a versatile product. A bag of ice cream fillet is always best left in the refrigerator. Low-fat, juicy with proper preparation, it goes well not only with nutritious ingredients like mushrooms, meat and cheese, but even with pineapples, dried fruits, nuts (remember Georgian Satsivi). And getting ready in minutes! Allow yourself to experiment, be well-fed and happy.

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