How to cook chicken breast quickly and tasty - 6 recipes for soft and juicy breast

Chicken breast is a dietary and healthy meat, but many people do not want to cook this dish because the white meat of the bird is tough. The Quick Recipes website team offers several proven recipes for making chicken fillet juicy, tender and tasty.

Chicken breast can be boiled, fried, baked or grilled. This meat is prepared very quickly and is served with boiled rice or potatoes, pasta, sauces or salads from fresh vegetables. This dish turns out very bright and appetizing!

Juicy breast on the grill in 5 minutes!

Many housewives do not cook chicken breast because it turns out dry and tough. This recipe and method of preparing breasts can safely be called a miracle in 5 minutes. There is nothing complicated about this, and if you follow the simplest rules, the result will always be amazing.

Ingredients:

Chicken breast 1 pc.
Rosemary 3 sprigs
Smoked salt to taste
Freshly ground black pepper
Olive oil for frying.

Cooking method:

Trim the chicken breast fillet. Divide each fillet lengthwise into 2 parts. Rub with salt and lightly season with pepper. Top each piece with a few sprigs of rosemary.
If you don't have smoked salt, which gives chicken a subtle BBQ flavor, don't worry, use regular salt, it will work just fine.
Heat the grill pan very high. Do not lubricate it with oil under any circumstances. Place the chicken fillet in the pan, rosemary leaves side down, and fry for 1-2 minutes. You can also add a sprig of rosemary on top.
After this time, carefully try to turn the fillet over to the other side. If there is a feeling that it is stuck to the pan, it means that it is too early to turn it over; the crust has not yet formed. Once the crust has formed, turning the fillet over will be easy.
Turn the fillets over and fry them for another 2-3 minutes. After you have turned the fillet over, you can use a pastry brush to lightly brush the top with vegetable oil. It will immediately become glossy and very appetizing.
The degree of readiness can be easily determined by pressing your finger on the middle of each piece. The meat should not be too soft. After 5 minutes of frying on both sides, when pressing, you should feel that the fillet has become denser and more elastic.
If you are not sure that the fillet is completely cooked, cut it in the middle with a knife to see if the meat has lost its transparency all the way through or remains slightly raw in the middle.
Please note that meat left on the switched off stove continues to cook. That is why, as soon as the meat is ready, it is better to remove it from the pan and transfer it to a plate.

Anything goes as a side dish with chicken breast - boiled rice, any pasta, baked vegetables, and a light vegetable salad. The choice is yours.

Brisket with tomato and cheese in the oven

If you want to prepare a quick, beautiful and tasty, but at the same time not too complicated dinner for the family, then we suggest you quickly bake a chicken breast with tomatoes and cheese in the oven.

Ingredients:

Chicken breast 2 pcs. (4 fillet pieces)
Cheese 100 gr.
Tomatoes 1 pc.
Mayonnaise 3 tbsp.
Garlic 2 cloves
Sour cream 18% 3 tbsp.
Parsley 1 bunch
Ground black pepper to taste
Ground red pepper to taste
Spices for chicken to taste
Vegetable oil for baking
Salt to taste.

Cooking method:

Divide the breasts into 4 portions, wash and dry. Lightly salt each piece and sprinkle with black or red ground pepper and/or other chicken seasonings.
Finely chop the green parsley, add to the bowl with the chicken, add mayonnaise and mix well. The meat does not need to be salted.
Leave the chicken to marinate for at least 30 minutes, or up to a couple of hours. Cut the cheese into small slices (3–4 mm thick), keeping in mind that each chicken fillet will fit no more than 4 pieces.
Take any cheese, both hard and softer varieties will do. Cut the tomatoes into thin slices.
When the meat is well marinated, make deep slanting cuts in each fillet, and “pack” cheese and tomatoes into them, as shown in the photo.
Place the fillet with cheese and tomatoes on a baking sheet or in a deep baking dish. Grease a baking sheet or mold with vegetable oil to prevent the fillet from burning.
Crush the garlic cloves with a press or chop them and mix with sour cream. Spread the sauce onto the breasts in a thin, even layer.
Preheat the oven to 200 degrees, and then place the form with the breasts there.
Bake the dish for about 35-45 minutes (depending on how your oven bakes). During baking, the heat can be reduced to 190 degrees.

Serve the chicken breast baked with cheese and tomatoes piping hot - this way the dish will be the most juicy and very tasty! Impossible to resist!

Juicy breast with vegetables in the oven

More precisely, on a bed of vegetables. Use whatever you want, any leftover vegetables will do.

Cooking:

Line a baking sheet or air fryer rack with a sheet of foil and place any pre-cut vegetables.
Top with chicken, cut into pieces and any seasonings. Cook for about 40 minutes, but look at the situation, if the pieces are small, it will be much faster.
If you like it spicier, make a layer between the pieces of chicken from pickled cucumbers and grated cheese.

Flavorful barbecue chicken breast

Amazingly tasty and aromatic barbecue chicken breast. You can say that this is a kind of chicken kebab. The most important thing is to marinate the breast in advance so that the meat is well saturated with the sauce. In the absence of a lot of time, thirty minutes is enough for marinating.

Ingredients:

Fillet 4 pieces
Soy sauce 3 tbsp.
Garlic 2 cloves
Spices to taste.
Onion – 1 pc.
Vegetable oil 2 tbsp.

How to quickly cook chicken breast so that it is juicy

The first recipe is so simple, it’s a shame to even call it a recipe. I often use this method, especially when old kefir suddenly appears in the refrigerator.

Everything ingenious is simple: you throw spices into kefir, whatever you want at the moment, and add the fillet, cut into large pieces, into the kefir. Let it sit for half an hour, but the more kefir and breast become friends, the better.
Next, if you throw the pieces into a frying pan and fry them in vegetable oil (of course, a small amount), then there will be no price for it!!! By the way, please note that I did not salt either the kefir or the breast – there are quite enough spices.

I recently read: instead of kefir, take hot milk and leave the meat for 15-20 minutes. I haven’t tested it, but I believe that the meat in the dish will be soft, tasty and juicy if you marinate it like this.

Breast stuffed with cheese and mushrooms in puff pastry

Chicken breasts, wrapped in delicious, crispy puff pastry “dresses” and stuffed with cheese and mushrooms, are not only very tasty and easy to prepare, but also look so impressive that they will become a real pearl of any menu! Cook them with pleasure and serve them with mustard sauce.

Ingredients:

Chicken breasts – 2 pcs.
Mushrooms – 250 gr.
Cheese – 150 gr.
Puff pastry – 250 gr.
Garlic – 2-3 cloves.
Salt - to taste.
Ground black pepper - to taste.
Fresh parsley and dill - to taste.
Vegetable oil - for frying mushrooms.
Yolk – 1 pc. for brushing the dough.

For the sauce:

Cream – 200 ml.
Mustard – 1 tbsp.
Salt - to taste.
Seasoning “French herbs” – 1 tbsp. or to taste.
French mustard – 1 tbsp.

Cooking process:

The fastest way to prepare this dish is with champignons or pre-boiled wild mushrooms. Cut them into small pieces.
Grate the cheese, chop fresh dill and rooster finely, pass the garlic through a press.
In heated vegetable oil over medium heat, fry the mushrooms until the liquid has evaporated, but do not dry them out. The champignons are fried very quickly, no more than 3-4 minutes.
Add garlic, salt, a little ground black pepper to the mushrooms, stir, fry for another minute, turn off the heat.
Sprinkle the mushrooms with fresh dill and parsley and grated cheese when the mushrooms have cooled. Mix all the filling well.
Cut the washed and dried chicken breast fillet horizontally to create a “pocket”.
Fill it with the prepared filling. Lightly salt and pepper the fillet on top and press the pocket tightly so that the filling does not escape.
Roll out the pre-frozen puff pastry to a thickness of 0.5 cm. Cut the dough into strips: width 10 cm, length 40 cm. Wrap the prepared fillet with filling in strips of dough and place in the refrigerator for a quarter of an hour.
Before baking, brush the surface of the dough with stirred egg yolk.
Bake the chicken breast on a lightly greased baking sheet in an oven preheated to 200 degrees for 30–35 minutes.
To serve the dish, prepare mustard sauce. Pour cream into a saucepan, add mustard, regular and French, as well as dried herbs and salt to taste.
Stir the sauce and bring to a boil over low heat. Next, simmer the sauce over low heat for 5–7 minutes.
If desired, at the end of cooking, you can add grated hard cheese to the sauce and stir until the cheese has melted.

Serve the minced breasts with mustard sauce and fresh herbs!

Wait a little before eating

The basic rule for serving any meat, especially something as tender as chicken fillet, is to wait 10-15 minutes, otherwise “let it rest” before serving. It would be a good idea to cover the dish with foil to preserve the aroma and juiciness.

So, chicken fillet dishes are quite simple to prepare, but in order for them to turn out juicy, it is important to follow certain simple rules.

Author: iarriba
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Rosy chicken fillet in a sandwich maker

Juicy, rosy and incredibly appetizing chicken breasts baked in a sandwich maker go perfectly with any side dish and will be a real lifesaver for those times when you are short on time, there is no ready-made food in the house, but your family or guests urgently need to be fed.

Ingredients:

Fillet 2 pieces
Kefir 50 ml.
Garlic 3 cloves
Paprika – a pinch.
Onion – 1 pc.
Vegetable oil 1 tbsp.

Cooking method:

Place the fillet in a deep bowl. Cut the onion into half rings
In another bowl, combine chopped garlic and remaining ingredients.
Pour the marinade over the meat, stir and leave for 20 minutes.
Preheat the sandwich maker. Place chicken pieces on it.
Leave the meat to bake for two cycles - approximately 7-10 minutes.

Serve the fillet hot with a side dish and vegetables.

Chicken fillet rolls in the oven

Chicken breast rolls with different fillings are a very tasty, dietary poultry dish; it can be prepared with equal success both for your everyday life and for holidays or romantic dinners. We offer a recipe for breast rolls with champignons and onions.

In addition to their excellent taste, chicken meat rolls have a very beautiful appearance, so they are an honor even for a novice housewife who wants to surprise her guests with something unusual.

Ingredients:

Chicken fillet – 800 gr.
Fresh champignons – 400 gr.
Onions – 2 pcs.
Semi-hard cheese – 100 gr.
Cream (20%) – 300 ml.
Dill greens - to taste.
Vegetable oil - for frying.
Ground black pepper - to taste.
Spices for chicken - to taste.
Salt - to taste.

Cooking method:

Make several chicken breast fillets, removing the skin and bones. Dry the washed fillets and cut each into 2-3 pieces lengthwise.
Beat the fillet on both sides, place it on a board and cover with cling film on top. Salt the chopped meat, season with chicken spices and be sure to add a little fresh ground black pepper.
Cut the onion into small cubes. Wash the champignons, cut into small strips. Fry the mushrooms and onions in a small amount of oil, preferably vegetable oil, stirring. Fry quickly, no more than 3-5 minutes, so that the mushrooms do not become dry.
Place a couple of spoons of mushroom filling into each chop. Then wrap the chops in small rolls.
Grease a deep baking dish with a little vegetable oil and place the rolls there, seams down. Pour cream over chicken rolls.
Bake the dish for 35–40 minutes in an oven preheated to 200 degrees.
Sprinkle grated hard cheese on the rolls 10 minutes before the end of cooking. Let the cheese bake until golden brown.

Eat chicken rolls hot with fresh vegetables.

How to cook “Juicy chicken fillet in French”

Prepare all the necessary ingredients.

Cut the chicken breast into thin slices (5-7 mm thick). The plates don’t have to be beaten off, or they can be beaten off, it’s optional.

Cut the onion into thin half rings. If you want the onion to be soft and tender, you can fry it in vegetable oil until transparent (but no more). I don't fry the onions because I like them to have a slight crunch and a good feel to them in the finished dish.

Prepare the sauce. Mix sour cream with mayonnaise and grated hard cheese.

Then squeeze out a couple of cloves of garlic, add paprika and ground black pepper, lightly salt.

Finely chop the dill and add to the sauce. Mix everything well.

Grease a baking dish with vegetable oil. Place half of the chicken breast on the bottom.

Spread half of the sauce on top in an even layer.

Add onion.

Then add the other half of the chicken breast.

And spread the second part of the sauce.

Sprinkle everything generously with finely grated cheese and place in the oven, preheated to 200 degrees for 25-35 minutes.

The dish is ready! Serve hot!

Appetizing steamed chicken breast in a slow cooker

Chicken breast steamed in a slow cooker according to this recipe turns out extremely tasty, aromatic and also has a very beautiful color. Outwardly, with its pleasant appearance, it resembles chicken meat cooked in the oven. Try it, because steamed dishes are healthier than those prepared by other methods.

Ingredients:

chicken breast - half a piece;
onion - 1 pc.;
sweet bell pepper - 1 pc.;
garlic - 2 cloves;
soy sauce - 1 tbsp. l.;
tomato paste - 1 tbsp. l.;
vegetable oil - 1 tbsp. l.;
sugar - a pinch;
khmeli-suneli - 1 tsp.

Cooking method:

Wash and dry the chicken breast. Using a sharp knife, make several deep cuts on top.
Add soy sauce, tomato paste, sugar and suneli hops to the vegetable oil, mix the resulting sauce well.
Place garlic, cut into small pieces or slices, into the cuts on the chicken breast. Line a steaming container with a sheet of foil and place the chicken breast there. Generously coat the meat with the prepared sauce on top.
Place onions cut into half rings and sweet peppers cut into rings around the breast.
Pour water into the multicooker bowl, approximately 1/3 full. Place the bowl and container with the chicken breast into the slow cooker. Cover with a lid and set the “Steam” program for 45 minutes.

That's all! A very tasty chicken breast steamed in a slow cooker can be served. Fresh vegetables are a great addition to meat.

Recipe for delicious chicken breast in a frying pan

Cook in a frying pan in a sweet and sour sauce with sesame seeds. The dish is more difficult to prepare than in previous recipes, but it’s worth the effort because the chicken pieces turn out incredibly juicy and soft.

We take:

Breast, fillet – 600 gr.
Flour – 1.5 cups.
Water – half a glass.
Sesame – 1.5 tbsp. spoons.
Onion, green – 2 tablespoons.
Garlic – clove.
Potato starch - teaspoon.
Lemon juice - small spoon.
Soy sauce – 2 tbsp. spoons.
Sugar - teaspoon.
Red hot pepper - on the tip of the knife.
Salt.

Recipe step by step:

Cut the fillet and marinate in 1 tablespoon of soy sauce for 15–20 minutes. Now add flour, salt to the bowl with the chicken, add a teaspoon of sesame seeds (if you don’t want it, don’t add it, it still turns out well) and mix well.
Fry the fillet for about 20–30 minutes.
Now let's move on to preparing the sauce - the main trick in preparing a juicy chicken dish. Pour water and lemon juice into a separate bowl, add chopped green onions, sugar, red pepper, and garlic. Pour the sauce over the meat and simmer for about five minutes.
At the end, add the starch diluted in water, stir, immediately turn off the heat and cover with a lid - let the chicken be thoroughly soaked in the sauce.

Soft chicken breast with pineapple

Neutral-tasting chicken breast is a meat that goes well with pineapple. Most often, breasts are baked with pineapple rings and cheese in the oven or served in the form of all kinds of fruit and meat salads.

The tender, juicy, sweetish pulp of canned pineapples gives the baked breast sophistication, and the cheese crust gives an appetizing and aromatic smell and unique taste sensations. Make chicken breast with pineapple and you will definitely love it!

Ingredients:

Chicken breast – 1 pc.
Pineapple – 1/4 of fresh.
Onions – 1–2 pcs.
Salt - to taste.
Hard cheese – 150 gr.
Mayonnaise - optional.
Ground allspice - to taste.
Fresh herbs - for serving.

Cooking method:

Both fresh and canned pineapples are suitable for this dish. Cut off the thick skin of a fresh pineapple and remove the dense core. Cut the pineapple pulp into rings or half rings.
Wash the chicken breast, remove the skin and keel bone. Cut the fillet into several portions and beat them with a kitchen hammer. The best way to do this is to place the chicken in a plastic bag.
Place the chops on a greased baking sheet, add salt and sprinkle them with ground black pepper. If desired, you can also use a ready-made chicken seasoning mixture.
Place pineapple slices on top of the chops. To make the dish even juicier, cut the onion into thin half rings and place them on the pineapple.
Sprinkle the dish with grated cheese. If you want, make a thin mesh of mayonnaise on top.
Bake the chicken breast with pineapple in a preheated oven until golden brown. Temperature – 180–190 degrees, time – 30–40 minutes.

Serve this dish slightly cooled to enhance its flavor.

Chicken breast stewed in a cauldron with vegetables

We offer another delicious chicken breast recipe that many will like. Everything is simple, but delicious.

Ingredients:

Chicken fillet - 1 pc.
Bell pepper - 2 pcs.
Carrots - 1 pc.
Onions - 2 pcs. (+ green for serving)
Tomato - 4 pcs.
Garlic - 4 teeth.
Olive oil - 3 tbsp. l.
Ground black pepper - 1 pinch
Salt - to taste.

Cooking method:

Chop the onion. You can grate the carrots, but I cut them into thin strips. Place in a cauldron with heated oil. Cover with a lid and simmer over low heat for 5 minutes.
While the onions and carrots are stewing, cut the fillet into small pieces. We send it to the cauldron. Increase the heat and stir constantly. It is important that the meat protein coagulates. After this, cover again and reduce the heat to low. Simmer covered for 15 minutes.
Cut the tomatoes into cubes and pepper into strips. We send vegetables to meat. Mix. Cover with a lid and leave for another 15 minutes.
Cut the garlic into thin slices (you can squeeze it through a crusher). Chop the green onions into small pieces.
Meat and vegetables will release their juice and there will be a lot of tasty liquid. Add garlic, pepper and salt. mix. Cover with a lid and turn off the stove after 5 minutes.

Can be served as a separate dish or with any side dish.