How to cook chicken fillet in a frying pan - cooking recipes with photos and videos

Pan fried chicken fillet is an incredibly easy to prepare and very tasty dish. Try it - and this recipe will become one of your favorites!

Frying sheets - don't miss them!

– it’s always delicious! But what spices should you use? Should I fry in a lot of oil or in a minimal amount? You can answer these questions yourself, or you can leave it to... manufacturers of frying sheets!

This recipe itself is very simple. His demonstration has two purposes:

Special feature of the preparation: in addition to these sheets, you only need chicken fillet! That's all. Salt, spices, oil - you don’t need anything, everything is already in these sheets. Simple, tasty, fast - what more do you need?

Pan fried chicken recipe

Rinse the chicken fillet with cold water. I cut each breast half into 2 parts.
On an old board, which I don’t mind, I beat the fillet with a hammer - without a bag, but without much diligence.
The thickness of the chicken layer should be no more than two centimeters.
Read also: Pork escalope - 7 correct cooking recipes
The chicken is ready. Now the frying sheets.
I unwrapped the first one - there are already spices inside (in this case I have Italian herbs), and the sheets themselves are already oiled.
I placed the beaten fillet on one half of the sheet (one sheet is designed for no more than 150 g of poultry meat).
Covered the fillet with the second part of the sheet. She pressed it on top with her palm.
Heat up a dry frying pan well. I laid out the breast. I only had room for one sheet at a time, so the cooking time was extended. But if you take a larger frying pan or cook one serving, then 10–14 minutes will be enough.
Turned the heat on low and fried for 7 minutes on each side. I tried it with and without a lid. It was cooked equally well in both cases.
I thought the pan would stay clean, but no. Some chicken juice and spices leaked out. Therefore, I still had to wash the dishes.
You can serve the fillet with any side dish or separately.
It turns out fast and delicious! If desired, you can add salt and sprinkle with fresh herbs.

Bon appetit!

For cooking chicken, frying pan recipes are not always a good choice. This meat is quite capricious, and it is very easy to dry it out. The result will be a tasteless dish that will not bring pleasure to either the guests or the hostess herself.

But there is a way out, and even from chicken fillet you can quickly prepare simple and tasty dishes that will delight the cook’s culinary talents. Some secrets and tips will help you turn chicken breast into a tender, melt-in-your-mouth dish.

Cutlets

Poultry is ideal for creating a complete separate hot dish, which turns out no worse than using fatty meat. Chopped chicken fillet cutlets are not inferior in taste or nutritional value to pork and beef, but are much lighter in calories. This is an excellent dietary dish that even the smallest can cook when steamed.

Ingredients:

chicken breast – 3 pcs.;
eggs 2 cat. - 2 pcs.;
whole grain flour – 40 g;
sour cream – 1 tbsp. l.;
prunes - according to the number of cutlets formed;
a bunch of fresh herbs;
small purple bulb;
vegetable oil;
salt.

Cooking method:

Remove the meat from the breast and put it in the freezer for a quarter of an hour to make the cutting process easier.
Chop with a large knife until you get cubes that are not too large; add some salt.
Chop the onion and fry in vegetable oil and water.
Steam the prunes.
Beat eggs (1 whole and white) with sour cream, add chopped herbs.
Combine with meat, add spices and flour.
Use your hands to form cutlets, put prunes inside.
Bake, wrapped in foil, at 175 degrees. You can fry under the lid. The approximate time for bringing the cutlets to readiness is 15 minutes.

How to cook chicken fillet in a frying pan?

Healthy chicken breast meat contains almost no fat, so it is suitable for baby and diet food. A large percentage of easily digestible proteins and the presence of various microelements (copper, selenium, manganese, sulfur, etc.) make it a valuable product for healthy adults.

The speed of preparation and compatibility with almost any side dish have ensured the popularity of chicken fillet throughout the world. But not everyone knows how to cook it so that it remains juicy.

There are 2 main methods for cooking chicken fillet in a frying pan: frying and stewing. The second method is more popular, since cooking occurs under a lid with the addition of liquid or sauce, so that the tender meat does not dry out, maintaining its juiciness. But when frying, you have to resort to all sorts of tricks to make the chicken fillet dish juicy.

What to serve with fried chicken

Chicken fillet is best served with fresh or stewed vegetables. Any salad will be an excellent addition to such a dish, as well as a side dish. As a side dish with chicken fillet, it would be appropriate to serve rice, buckwheat, pasta or mashed potatoes.

If we talk about spices, it is best to choose the following options: garlic, curry, oregano, coriander, wig, rosemary, etc.

Cooking chicken fillet in a frying pan is easy, as you could personally verify after reading today’s selection article. To prepare such a tasty and appetizing second course, you do not need to have any special skills; it will be enough to simply follow all the tips and recommendations that are outlined on this page. Finally, as always, I want to give a few tips so that the chicken fillet you cook in a frying pan turns out delicious, to the delight of all tasters:
Carefully and responsibly approach the choice of chicken fillet when purchasing it. The meat should be fresh, pleasant scarlet in color and free of foreign odors;
Before frying, it is best to marinate chicken fillet in a mixture of salt, pepper, seasonings and spices;
If you like battered chicken, dip it in one of these ingredients before adding it to the pan: egg, flour, breadcrumbs, semolina, etc.;
If you have the opportunity, it is best to fry chicken fillet in a cast iron frying pan.

Simple recipes for cooking chicken fillet

Grilled fillet

For 3-4 servings you will need:

2 pcs. chicken fillet (or 1 whole breast);
rosemary or fresh thyme (4 sprigs);
black pepper;
vegetable oil;
salt with smoky flavor.

Flavored salt can be replaced with regular salt and 2 tsp can be used to add a “smoky” smell. liquid smoke or do without such seasoning.

Place a grill pan over high heat and begin preparing the chicken fillet. Divide the completely defrosted or paired breast halves lengthwise into plates, resulting in 4 serving pieces. Rub them on all sides with salt and pepper, put a sprig of herbs on each.

Fry the breast plates in a hot frying pan without oil. First, fry them on the side where the rosemary sprigs are placed. The time for frying is 1-2 minutes, but the easiest way to determine the moment for turning is by how the meat lags behind the pan.

If it is still stuck and you need effort to lift the piece, then you need to wait a little longer. When ready to flip, the meat will easily come away from the pan.

You also need to fry the other side for no more than 2-3 minutes. During this time, the top side should be greased with vegetable oil to give an appetizing shine.

When you press your finger on the middle of the plate of meat, it should feel elastic and easily move away from the pan when you try to pry it off with a knife or spatula. Remove the finished fillets from the pan and serve with vegetable salad, potatoes or boiled rice.

Breading and batter?

A crust is formed from a layer of flour or dough on the surface of the meat, which retains all the moisture inside, preventing it from leaking out during cooking.

So, you will need:

2 halves of breast (fillet);
½ lemon;
salt, pepper, seasonings to taste (hops-suneli, Provençal herbs, etc.);
egg;
flour - ½ cup;
a little grated cheese and 2-3 tomatoes.

Cooking chicken fillet in a frying pan according to this recipe will require a little more time: the meat should be marinated a little. To do this, cut it in half lengthwise into slices, sprinkle with lemon juice and sprinkle with spices. No salt is needed for pickling.

You need to marinate for about 15 minutes. Before cooking, add salt to the meat, roll in flour, dip in an egg, beaten until smooth, and again in flour. Place in a preheated frying pan over low heat. Brown the breading on both sides (Fig. 1).

Sprinkle the finished fillets with grated cheese, lay out the tomato slices and leave covered for 2-3 minutes on the stove turned off.

A version of the same dish can be prepared by replacing the breading with batter - a liquid dough. It only requires half a glass of milk, a glass of flour, a pinch of salt and 1 chicken egg. If desired, you can use tomato juice in the same amount instead of milk. The dough takes on the consistency of thick sour cream; it sticks well to the meat and does not roll off it.

Prepared pieces of chicken fillet should be dipped in batter and oil should be placed in a heated frying pan. Fry over medium heat until done, which can be determined by the browning of the crust and the elasticity of the meat inside.

Filet for breakfast?!

Another chilled chicken recipe can make preparing breakfast or sandwiches for work much easier. In the event of an unexpected visit from guests, such preparation will also be very useful. Have to take:

1 kg of chicken breasts (more is possible if the preparation is stored in the freezer);
garlic - 5 cloves;
hot pepper pod;
mustard;
balsamic vinegar, apple, wine or lemon juice - 1 tbsp. l;
soy sauce - 1 tbsp. l;
salt (if necessary);
vegetable oil - 1 tbsp. l.

Cut the fillet into slices as in previous recipes. Mix the remaining ingredients in a bowl and place 2 layers of chicken in this mixture, turn over, put 2 more pieces on top, turn over along with the bottom ones. Repeat the procedure until you run out of fillet pieces. Meat can be placed in containers in quantities sufficient for cooking at one time. To store it, you can keep it in the refrigerator for 2-3 days; for a longer period, you need to put the containers in the freezer.

You can cook immediately by placing the slices in a preheated frying pan, lightly greased with oil. Turn over and immediately cover with a lid, let stand for 1-2 minutes and serve. To prepare frozen fillets marinated in advance, you only need to defrost them, taking the container out in the evening if you need a delicious piece of chicken for breakfast.

How to cook braised breast in a frying pan?

The general principle of preparing chicken fillet in this way is to quickly fry it and then finish it in a sauce made from various ingredients.

The set of products for chicken breast with tomatoes is as follows:

1 kg chicken fillet;
4-5 large tomatoes (total weight 700-750 g);
curry to taste;
garlic - 1-2 cloves;
vegetable oil 1-2 tbsp. l;
fresh parsley;
salt.

Cut the fillet into small pieces, sprinkle with curry and salt. Scald the tomatoes with boiling water and remove the skin. Heat a frying pan and pour vegetable oil into it. Quickly fry the fillet pieces for 1-2 minutes, reduce heat to medium. Continue cooking uncovered for a few more minutes until the liquid in the pan has evaporated.

Chop the tomatoes and parsley, chop the garlic. Add tomatoes to the pan (Fig. 2). Reduce heat to low, cover the container and simmer the chicken for 15-20 minutes. Towards the end of cooking, add salt if necessary. Add garlic and herbs, heat for 1-2 minutes and remove from heat.

Cream sauce is suitable for chicken fillet. To stew the breast in cream, you will need:

0.5 kg breasts;
medium-sized carrots (100-150 g);
onion (about 100 g);
green onions and dill;
250 g cream;
garlic - 3-4 cloves;
vegetable oil - 1-2 tbsp. l.

Grate the carrots on a coarse grater, cut the onion into cubes. Fry vegetables in vegetable oil until browned. Place small pieces of chicken fillet in a frying pan and fry the meat. Reduce heat to medium and continue cooking, stirring, for 10-15 minutes.

Pour in the cream until the contents of the pan are covered. Simmer the chicken over low heat for another 15-20 minutes. A few minutes before the end, add chopped garlic and herbs (Fig. 3).

An option for the dish could be chicken fillet in kefir, sour cream or unsweetened yogurt. To do this, the cream must be replaced with the same amount of fermented milk product.

Boiled rice or mashed potatoes can serve as a side dish for stewed chicken fillet according to these recipes. The creamy sauce goes perfectly with a side dish of buckwheat. Tomato sauce is suitable for any pasta.

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Tender breast with vegetables (dietary)

Required:

Breast – 1 kg.
Carrot.
Bulb.
Bell pepper.
Green beans.
Sour cream (cream) – 2 tablespoons.
Salt, pepper, chicken seasonings.

Cooking:

Cut the breast into pieces and quickly fry over high heat.
In a separate frying pan, add the diced onion, followed by the grated carrots, and fry together for a few minutes.
Next, lay out the beans; if they are frozen, place them straight from the freezer. Cover the frying pan with a lid and reduce heat to medium. Simmer for 5 minutes.
Transfer chicken from another pan and continue cooking for another 5 minutes.
Salt, season the dish with pepper, pour in sour cream. Stir the food, simmer again for 5 minutes.
Cut the bell pepper pulp into cubes and add to the dish. Continue simmering for another 6-8 minutes.

How and how much to fry chicken fillet

Surely many people know that chicken meat is quite dry, and therefore requires a special approach to cooking, and, even more so, to frying.

Here it is important not only to choose the right cooking temperature, but also to be able to determine how long it takes to fry the chicken fillet in a frying pan until cooked, and at the same time not to dry it out.

First, you should fry the chicken at two temperature levels. First, we send the fillet cut into pieces into a very heated frying pan, treated with oil, fry on both sides literally until the first crust, and only then reduce the flame and bring the meat to readiness. The golden brown crust will allow the juice to be retained inside the meat, so the finished dish will not seem dry.
Secondly, you should note the roasting time. Allow 15 minutes for the fillet cut into small pieces to be ready. The chop takes no longer to cook - in just 10-15 minutes (5-7 minutes are spent on each side when frying over a slightly less intense fire). Well, to fry a whole fillet treated with spices, it will take half an hour, at an average or slightly less than average temperature.

If you plan to fry meat with onions or mushrooms, then add a vegetable (mushrooms in slices) chopped into rings, half rings, strips or cubes into the frying pan 10 minutes after the start of frying the meat and continue heat treatment for another 5-10 minutes.
Sauces will help make the dish more juicy. When the meat is almost ready, add sour cream, cream or broth with flour to the container and simmer everything together under a lid over low heat for about 10 minutes, then the chicken slices will turn out deliciously tender.

How long to fry chicken breast pieces?

The process of cooking meat becomes easier and faster if it is cut into cubes or short pieces. In addition to reducing frying time, you can get a beautiful crust on all sides, especially if you plan to use a large amount of vegetable oil. In a frying pan over high heat (80-85%) small pieces of chicken breast are fried for only 15 minutes, during which you need to turn them over periodically. If you think that the meat may remain damp, add 50 ml of clean water at the end and let it evaporate.

If you need a dietary dish, you can fry chicken breast pieces over medium heat, with a minimum amount of meat, but the cooking time will increase to 17-20 minutes.
In a multicooker on the “Frying” or “Baking” modes, chicken breast pieces take 20-25 minutes to become ready, taking into account the raised lid.

Arabic chicken fillet on a grill pan

Ingredients

Chicken breast - 2 pcs. (whole) + —
Walnut kernels - 1 tbsp. + —
Mayonnaise - 8 tbsp. + —
Garlic – 4-6 cloves + –
Salt - to taste + -
Pepper mixture - 1 tsp. + —
Seasoning for chicken - 2-3 tsp. + —
Vegetable oil - 1 tbsp. + —

How to fry chicken fillet in a frying pan

Every housewife can quickly prepare an original dish with her own hands before guests arrive. The main thing is to arm yourself with this step-by-step recipe - how to quickly fry chicken fillet in large pieces in Arabic style.

The mind-blowing aroma of spices and garlic, the taste of walnuts and the most tender fillet... believe me, it’s very tasty.

We wash the chicken breasts, dry them with napkins, cut them in the middle into 2 halves and separate the meat from the breast bone. After this, we divide each half of the breast into 2 more parts (flat). It separates itself well into plates, you don’t even have to cut it. And so we get 8 serving pieces.
Now mix salt, pepper mixture and chicken seasoning in a small cup, rub the resulting mixture onto the fillets on both sides.
Now the meat should be wrapped in film and beaten thoroughly with a meat mallet.
Heat the grill pan over high heat and grease it with oil using a silicone brush. Then place the chicken fillet on a well-heated surface, reduce the heat to medium, fry the chicken for 5-7 minutes on each side, until cooked and golden brown stripes form.
While the chicken is frying, prepare the sauce. Grind the garlic cloves into a paste, add a pinch of extra salt and mix with mayonnaise.
We also need to crush the walnut kernels into small crumbs.
Arrange the fried chicken slices in layers. We coat each piece of fillet with sauce, sprinkle with nuts and place the next piece of fillet on top, also treated with sauce and nuts.

8. Let the chicken lie like this for 20 minutes, and then cut the entire stack of fillets into 2-3 pieces for ease of serving.

A chic side dish for this chicken would definitely be aromatic rice or steamed vegetables.

With mushrooms

According to the general principle of operation, this dish is similar to stew with sour cream sauce, but the French spirit in it is felt more clearly. It is advisable to cook chicken fillet in creamy sauce with mushrooms with dry white wine. Meat can be removed from any part of the bird - you don’t have to buy the breast. Among mushrooms, champignons are preferred, and it is advisable to take rice as a side dish.

Ingredients:

chicken fillet – 0.35 kg;
garlic cloves – 3 pcs.;
mushrooms – 210 g;
white wine – 50 ml;
soy sauce – 1 tbsp. l.;
low-fat cream - a glass;
oil.

Cooking method:

Fry the fillet to give it a noticeable golden hue.
Throw chopped garlic into the pan.
After a couple of minutes, add the chopped champignons.
Stirring, cook the dish for 5-6 minutes, setting the power to maximum.
Pour in the wine, after a couple of minutes the cream. Add soy sauce last.
Reduce heat and wait for the liquid to thicken.

Chicken fillet in a frying pan with mushroom sauce

To make chicken fillet truly tender and literally melting in your mouth, we suggest you learn a simple recipe on how to fry chicken pieces in gravy with mushrooms step by step.

Ingredients

Chicken fillet – ½ kg;
Onion – 1 head;
Fresh champignons – 0.2 kg;
Cow's cream (fat) – 1 cup;
Hard cheese – 100 g;
Sunflower oil (not aromatic) – 50 ml;
Salt - to taste.

How to fry chicken fillet in pieces in a frying pan

Cut the chicken meat into small oblong slices along the grain and send it for frying in a very heated frying pan with vegetable oil poured into it.
Add chicken on top and pepper to taste. This amount of meat will require approximately ½ tsp. salt (rock).
Stirring, cook the fillet over moderate heat for 10 minutes without covering the container with a lid.
While the chicken is frying, we cut the onion into small cubes, cut the champignons into slices and put all the cuttings into the frying pan.

5. We continue to fry everything together for another 15 minutes, and after the specified time, pour the cream into the frying pan, reduce the heat, mix everything and simmer the dish under the lid for 10 minutes.

When serving, each portion of such a treat must be sprinkled with finely grated cheese. If desired, you can also garnish the dish with finely chopped dill.

What can you cook for a second chicken fillet?

Chicken fillet is an ideal ingredient for a variety of meat dishes that suit everyone without exception. Boiled, stewed, fried in a frying pan, this dietary and healthy meat is a favorite among its kind. Chopped cutlets, cabbage rolls, stewed pieces, fried in batter, chicken fillet - all this will be an excellent table decoration. Delicious stew with potatoes in pots (traditional Russian recipe), overseas chops with almond breading, feta cheese and rosemary, children's kebabs on skewers - such dishes will surprise and delight your loved ones.

How to fry chicken fillet in a frying pan with onions

There is nothing easier and faster than frying chicken fillet in pieces in a frying pan. This delicacy will perfectly complement absolutely any side dish, be it classic potatoes or traditional Italian pasta. And in itself, such a dish will be an excellent option for lunch or a hearty quick snack.

Ingredients

Boneless chicken breast – 0.5 kg;
Onions – 2 onions;
Low-fat sour cream – 0.2 kg;
Salt - to taste;
Seasoning for chicken – 1 tsp.

How to cook fried chicken in a frying pan

Cut the fillet into medium-sized cubes and place in a hot frying pan, greased with oil. Fry the meat slices quickly, stirring constantly, until the pieces turn white on all sides.
Then add more oil and add the onion, cut into quarters of rings, into the container and reduce the flame under the frying pan. This amount of onion will make the meat more juicy, tender and aromatic.
Continue frying the meat and onions until the vegetable turns brown. At this stage, we can add salt and spices to our dish.
Next we also add sour cream to the pan. If it is too thick, then you can splash in a little water and mix everything vigorously.
Cover over low heat and cook until cooked for 5-10 minutes.

In principle, you don’t have to add sour cream to the dish at all, but serve the chicken to the table after the onions have browned.

If you are a supporter of quick cooking, then our recipes will not only teach you how to tasty, quickly, correctly and variedly fry chicken fillet in a frying pan, but will also become a real salvation in case unexpected guests arrive.

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With potato

Such a traditional tasty and satisfying dish appeared on every table at least once. It’s hard to find a housewife who doesn’t know how to cook chicken fillet in the oven with potatoes, but even this simple recipe has a lot of important nuances. How to achieve juiciness and tenderness of poultry meat, not to dry out the potatoes, but to brown all the components of the dish? What spices are best to take? The answers can be found below.

Ingredients:

chicken fillet – 0.7 kg;
potatoes – 0.4 kg;
honey - 3 tbsp. l.;
soy sauce – 2 tbsp. l.;
mustard seeds - 1 tsp;
garlic cloves – 2 pcs.;
salt;
greenery;
black pepper.

Cooking method:

Peel the potatoes, cut into slices, add salt.
Pour soy sauce into heated honey, add mustard. Marinate fillet pieces in this mixture.
Chop the garlic, combine with herbs and pepper. Rub the potato slices with them.
Place all ingredients in a baking bag and cook for about an hour. Cooking temperature – 170 degrees.

Juicy chicken fillet for sandwiches

If your family respects chicken and everything connected with it, this recipe will probably be included in the most popular requests from your household for wishes for morning sandwiches and “getaways” to school and work. We hasten to notify those who immediately rejected chicken fillet as this – it will not be bland, tough and dry! Our recipe for soft and juicy chicken fillet in a frying pan is designed to remove these stereotypes forever. This kind of chicken for sandwiches is prepared very quickly, thanks to a special technology it turns out with a fried outer shell in herbs and spices, and inside there is the most tender poultry meat... We attach a clear recipe with photos to satisfy your curiosity, and most importantly - for cooking together!

Ingredients

chicken fillet – 2 pcs.;
refined vegetable oil – 2-3 tbsp;
salt – 1 tsp;
sesame (optional) – 2-3 tbsp;
Spices and herbs to choose from:
black pepper, paprika, special mixture of seasonings for chicken, nutmeg as desired and to personal taste - 0.5 tsp each.

How to cook juicy whole chicken fillet in a frying pan

Place the fillet in a convenient container and sprinkle with salt and selected spices. You can choose them to your taste, but we highly recommend using nutmeg in the mixture - it will be very fragrant! Don't forget that black pepper is also very harmonious with any meat.

Look how the fillet has “absorbed” the entire range of spices - they are distributed and firmly fixed over the entire surface, do not drain along with the liquid and marinate our chicken perfectly. Leave under the lid/film for 1-2 hours. This is the first stage, which will make the chicken fillet soft and juicy.

While the main product is being prepared for frying, dry the sesame seeds on a dry surface of the frying pan. It is needed only as a decoration, so if aesthetic presentation is not important to you, you can skip this step.

After the allotted time for the fillet, empty the pan and pour in vegetable oil. We put it on the fire and heat it up very, very hot, until “smoke” appears.

The temperature of the pan should be so high that when the fillet is placed on it, the oil begins to hiss loudly. Thus, we bake one side of the chicken for 3-4 minutes, depending on the thickness of the fillet. We do not cover the frying pan with a lid; if the oil splashes, we install a special protective screen or hold the lid on top, but do not place it on the frying pan itself. This is where we remember the liquid that we prudently removed, because water on hot oil can give a catastrophic effect of active splashing.

Turn over and bake on the second side, and the first has already formed a nice golden surface! By analogy, let the chicken stand for another 3-4 minutes without covering the lid or reducing the heat. Here's the second important point on how to cook juicy chicken fillet: bake at maximum temperature on both sides, so that the whole, so-called. The “juice” remained inside.

Now reduce the heat to low and cover with a lid - at this time the middle will reach readiness. The time also depends on the size of the fillet at the highest point, usually it takes 5-7 minutes. Check the fillet with a wooden skewer in the thickest part - the juice comes out clear, which means the chicken fillet is ready inside! After turning off the stove, leave the chicken for another 15-20 minutes under the lid, let it “rest” and allow all its internal juices to be distributed throughout the entire piece.

Now you can wrap it in a piece of foil, after dipping it in dried sesame seeds. That's the whole simple procedure. Chicken for sandwiches is ready!

Treat yourself to delicious, juicy chicken fillet and bon appetit!

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Chops

A few years ago, nuggets became especially popular - crispy pieces of poultry fried in a generous amount of breadcrumbs and a light base batter. If you understand how to cook chicken chops, you won't have any problems with this dish. In the photo and in taste, homemade nuggets are not inferior to store-bought ones, and they have much more benefits.

Ingredients:

egg;
chicken fillet – 0.3 kg;
flour – 2 tbsp. l.;
breadcrumbs;
pepper, salt;
oil.

Cooking method:

Beat the thick fillet plates cut lengthwise with a wooden mallet.
Sprinkle with pepper and salt.
Dip into the beaten yolk, then the white. Stir in flour and breadcrumbs.
Fry in hot oil until the chops are completely coated.
Dry with napkins before serving.

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Recipe: Chicken fillet in sour cream - in a frying pan.

chicken breast fillet - 400 g;

onion - 1 pc. ;

seasoning for poultry - to taste;

butter - 1 tbsp. ;

vegetable oil - 1 tbsp. ;

First I will peel and cut the onion into small cubes.

I have young garlic. It's not very bitter or spicy, so I won't chop it, but just crush it with the flat side of the knife. This way it will better impart its taste and aroma to the dish.

I'll put the pan on the fire and put a piece of butter.

Add a little vegetable oil to the butter and then the butter will not stick to the bottom of the pan.

I add crushed garlic to the oil mixture.

Next I add chopped onions. I simmer the vegetables over low heat. There is no need to fry them.

During this time, I cut the chicken fillet into small, uniform pieces that are convenient for me.

After 5-7 minutes the vegetables will become transparent.

Then I add the fillet pieces to the pan and stir.

Simmer for about 15 minutes, stirring constantly over low heat.

Then I add sour cream according to the recipe, it melts quickly.

I also add Herbs to Poultry seasoning, which includes spices such as thyme, rosemary, basil, sage, and marjoram. I added a little more than a teaspoon of herbs.

So I stew the chicken for another 15 minutes. 5 minutes before the end of cooking, salt it to taste.

After some time, the sauce will thicken, the flavors will intensify and the chicken breast will be ready.

I served chicken fillet with sour cream with boiled rice. You can eat this tender and flavorful dish with mashed potatoes or noodles. Who likes what more?

Chicken fillet is considered not only nutritious, but also dietary meat. In addition, it is very tasty, of course, if it is prepared correctly. There are many different ways to cook chicken. It can be boiled, stewed, baked or fried. Today we will look at how to cook chicken fillet in a frying pan.

At first glance, it seems that frying chicken fillet is quite simple. However, many housewives are faced with the fact that meat becomes dry and tough after frying. That is why, before you start cooking, you need to figure out how to cook chicken fillet so that it is not dry. The advice of experienced housewives will help us with this:

To make the chicken breast juicy, it should be cut into thin pieces, and then beat a little, salt, season with pepper and leave for half an hour;
Chicken fillet turns out juicy if it is fried in batter;
To prevent the meat from turning out dry, use sour cream or any other sauce when frying it;
After frying, the chicken breast can be lightly stewed - then it will be juicy and soft;
Before frying the chicken fillet in a frying pan, you can boil it.

As you can see, there are many ways to prepare juicy and tasty chicken breast. Let's look at a few simple and affordable recipes.

Breaded

The classic “coat” for poultry meat is formed from eggs and flour, but professionals advise adding a little cream to make the taste more delicate. How to deliciously cook chicken fillet in batter in a frying pan? It is important to ensure that it does not dry out, so frying should be quick. Some housewives like to add soft cheese (mozzarella, suluguni) to the batter or sprinkle hot pieces with Parmesan.

Ingredients:

chicken breasts – 3 pcs.;
eggs 1 cat. - 2 pcs.;
flour – 2 tbsp. l. with a slide;
heavy cream – 30 ml;
spices;
vegetable oil.

Cooking method:

Clean each breast and cut into large pieces. Beat and season with spices. Wrap in film and let sit for half an hour.
Beat eggs with cream, carefully add flour. The ideal mass is medium thickness.
Heat a thick, oiled cast iron skillet.
Dip a piece of chicken into the batter and immediately fry. Once the meat turns white, turn it over and cook until brown.

Cooking chicken breast in soy sauce with vegetables

If you like savory and slightly spicy dishes, then try frying chicken fillet according to this recipe. It can be served with almost any side dish.

Compound:

500 g chicken breast;
soy sauce (add to taste);
2 onions;
200 g zucchini;
mixture of peppers (black and red);
3-4 tbsp. l. sesame oil;
red bell pepper - 2-3 pcs.;
2-3 garlic cloves;
1 carrot;
fresh or dried herbs (you can take parsley, rosemary and basil);
lemon (can be replaced with lime);
salt.

Preparation:

This recipe can be modified. So, it will be very tasty if you add green beans or canned corn. To make the dish colorful, take bell peppers of different colors.

Tender chicken fillet in sour cream sauce

Now let's cook chicken breast in sour cream sauce. This dish will be very tender and juicy. By the way, sour cream can be replaced with cream.

Compound:

chicken fillet - 600 g;
filtered or boiled water - 150-200 ml;
sour cream - 400 g;
butter - 40 g;
3-4 cloves of garlic;
1 onion;
sunflower oil - 4 tbsp. l.;
fresh cilantro (you can take dill or parsley) - 25-30 g;
spice mixture and salt.

Preparation:

Recipe for chicken stewed in a frying pan

Compound:

500 g chicken fillet;
1 head of red onion;
white wine - 40-50 mg;
lemon;
pepper mixture;
4 bay leaves;
dried cloves;
olives (preferably green, pitted) - 12-15 pcs.;
fresh or dried greens (any);
2-3 garlic cloves;
salt;
olive oil.

Preparation:

The chicken fillet should be cut into small cubes, and the onion should be finely chopped.
We cut the olives into rings.
Pour oil into a hot frying pan and, as soon as it is hot, add the onion. Fry it until it becomes translucent.
Now you need to add the chicken fillet and cook for 5-7 minutes.
Pour wine into the pan, add bay leaves and cloves.
Cover with a lid and simmer our fillet for 20 minutes. Don't forget to stir periodically.
After the specified time has passed, put the olives in the frying pan and season the dish with spices and salt.
Simmer for another 2-3 minutes and then remove the pan from the heat. Add herbs and garlic (you need to squeeze it out), and then pour in lemon juice. The meat can be served.