Many people want to eat healthy and at the same time tasty. Unfortunately, some dietary or healthy dishes do not please gourmets with their taste. This is facilitated by the special technology of their preparation - boiled or oven-baked meat, for example, does not have a fragrant and crispy crust, some housewives turn out steamed cutlets to be pale and unappetizing in appearance, and soups - bland and watery. In this article we will reveal the secret of how to deliciously bake chicken fillet in cream in the oven. This dish is at the same time healthy, tender and satisfying.
Many ways
Chicken fillet in cream in the oven can be prepared in different ways. The taste of a dish depends on the ingredients used in the cooking process. Potatoes, mushrooms, hard cheese, vegetables, aromatic herbs and spices - all this in various versions gives the food a variety of shades and aromas. In addition, chicken fillet can be cooked as a whole piece or cut into portions; if desired, the meat can be marinated in sauce before cooking.
In this article we will look at several ways to cook chicken fillet with cream in the oven. The hostess will be able to choose the one she likes most.
Basic recipe: the simplest
The easiest way to prepare this dish is to have the following ingredients on hand:
- chicken fillet - 450-550 g;
- medium sized onion;
- small carrot;
- a couple of tbsp. l. homemade or store-bought cream of any fat content;
- ordinary water - no more than 60 ml;
- salt, ground pepper - a pinch.
Wash the meat and dry it with a towel, rub with a mixture of salt and pepper, leave to “rest” for 18-20 minutes. “Strip” the onion (remove the husk), chop into half rings, grate the carrot coarsely, mix the vegetables and add a little salt, mash lightly, add a teaspoon of cream to the vegetables.
Cut the chicken fillet lengthwise, generously coat the inside and outside with cream, and fill with onion and carrot filling. Place the semi-finished product on a baking sheet, pour in a couple of tablespoons of water, and place in the oven. Bake at 200 degrees for 30 minutes with the lid closed, then open and cook for another 7-10 minutes until the top is browned.
As you can see, creamed chicken fillet in the oven cooks very quickly and effortlessly. The dish not only tastes great, looks and smells delicious, it is also very healthy, so everyone can eat it without restrictions.
Varieties of the basic version
Taking the ingredients described above as a basis, but slightly changing the cooking technology, you can get a new chicken dish:
- before putting the meat in the oven, you can fry it in a frying pan in vegetable or cow oil over high heat until crispy;
- onions and carrots can be pickled by soaking them in a mixture of vinegar (half a teaspoon), water (one and a half tablespoons), salt (a pinch) and sugar (a third of a teaspoon);
- vegetables can be pre-sautéed;
- the form (baking tray) can be perfectly replaced by foil;
- When serving, sprinkle the finished dish with chopped herbs.
The basic recipe for creamy chicken in the oven should be written down in every housewife's cookbook.
Chicken in cream with tomatoes and cheese
Preparing this delicious dish is very simple; every cook, even a beginner, can cope with the task. But at the same time, the food turns out to be so tasty and appetizing in appearance that it can be safely offered to guests for a holiday.
Required Products:
- chicken breast (boneless) - 450-550 g;
- large onion - 1 head;
- carrot - 1 small;
- small tomatoes - 2 pieces;
- hard cheese - 150 g;
- fresh cream (homemade or store-bought) - 2.5 tablespoons;
- egg - 1 pc.;
- vegetable oil (it is best to take unscented sunflower oil) - 2 full tbsp. l.;
- salt and ground allspice - a pinch;
- spices to suit the housewife's taste (you can use a ready-made mixture of herbs for chicken: this seasoning is sold in every store);
- greens (dill and parsley) - a bunch.
Chicken breast in cream with cheese in a frying pan
A chic dish that you wouldn’t be ashamed to serve to your guests. The cheese-crusted breast, drenched in creamy sauce, will turn out amazingly juicy.
You will need:
- Breast – 1 pc.
- Cheese – 100 gr.
- Cream 20% - 150 ml.
- Paprika, black pepper, herbs, vegetable oil, salt.
How to cook:
- Cut the fillet, sprinkle with seasonings and salt. Let marinate, setting aside for half an hour.
- Chop the garlic into pieces and place in a frying pan in heated oil. Take them out and add chicken instead.
- Fry, stirring, for 5-10 minutes.
- Pour in a little water, and after boiling, reduce the intensity of the heat. Simmer covered for 20 minutes.
- Grate the cheese and place in a bowl. Add to the cream, add finely chopped greens. Stir and pour the sauce into the pan.
- Simmer over low heat for 15 minutes.
How to cook this dish correctly
The prepared meat (washed and dried) should be cut into medium-sized slices, seasoned with spices (1 heaped teaspoon is enough) and salt and pepper.
Cut the onion into half rings, grate the carrot coarsely.
Scald the tomatoes with boiling water and carefully remove the skins from them, cut into thick slices (you need to use a sharp knife so as not to crush the fruits).
In a separate bowl, mix the egg, cream and herbs, add a little salt for taste and beat with a blender until smooth.
Grease the walls and bottom of the mold with vegetable oil, place meat on the bottom, cover it with onions and carrots, make the last layer of tomatoes. Pour the egg-cream mixture on top and place in the oven for 30 minutes. Bake at 200 degrees.
Then remove the pan from the oven and place finely grated cheese on top. Place the dish in the oven for 5-7 minutes until the cheese melts. Serve the food hot.
It is worth noting that housewives who will cook chicken fillet in cream in the oven using this method do not need to add water to the pan. Tomatoes will provide the required amount of liquid.
Chicken in creamy garlic sauce in a frying pan
— chicken breasts (fillets) 400 gr.; — onion turnip 1 pc.; — butter 30 gr.; — cream 20% 1 glass; - garlic 3 cloves; - salt 0.5 tsp; - mustard 1 tsp; - ground black pepper 0.25 tsp; - curry 0.5 tsp.
1. Cut the prepared chicken into cubes.
2. Peel the onion and chop finely.
3. Peel the garlic cloves and chop them.
4. Heat the frying pan over medium heat, add a piece of butter and melt it.
5. Fry the onion and garlic for 5 minutes until golden brown, stirring occasionally.
6. Then put the chicken there and fry until the meat turns white (it’s unlikely to get a crust).
7. Mix salt, curry, mustard, black pepper and herbs with cream.
8. Pour the aromatic mixture over the (no less aromatic) chicken and simmer over low heat for 15 minutes.
At the end of cooking, taste to see if there is enough salt and seasoning. Add as needed.
Chicken fillet can be salted during frying; in this case, do not add salt to the creamy sauce.
Eat with boiled cereals, noodles and other neutral side dishes.
Chicken with vegetables: food supply
How else can you cook chicken fillet in cream in the oven? A recipe with vegetables is an excellent option for a tasty and healthy dish.
This dish can be made from the following products:
- chicken fillet - 450-550 g;
- onion - 1-2 heads;
- carrots - 1 large;
- salad pepper (sweet) - 3-4 pcs.;
- zucchini (young) - 2 pcs.;
- large fleshy tomatoes - 2 pcs.;
- garlic - 2 large cloves;
- cream - thick homemade cream should be taken 3 full tablespoons, store-bought (they are usually liquid) - 80-100 ml;
- greens (parsley and dill) - 1 bunch;
- salt and pepper - at the discretion of the hostess.
Recipe for breast with mushrooms in cream in a frying pan (with photo)
A popular option for preparing oven-baked chicken fillet. Mushrooms go well with any meat, making the dish tasty and satisfying.
Required:
- Breast – 2 pcs.
- Champignons – 400 gr.
- Cream 20% - 300 ml.
- Flour - a large spoon.
- Butter – 50 gr.
- Salt, spices.
Recipe with photo:
Divide the fillet into small pieces.
Chop the mushrooms and chop the onion. Start frying with onions. Throw into oil and fry until transparent.
Add the mushrooms. Continue frying, stirring the contents of the pan occasionally. It is not necessary to fry the champignons too much; cook for about 10 minutes.
Add chicken pieces to the mushrooms. The juice will soon come out. Cook until the juice has evaporated almost completely.
Dust the dish with flour. It is needed to make a thick sauce. Fry for a few more minutes.
Pour in the cream. Let it boil, then do not leave the pan. Stir the contents.
Watch for the cream. If you find the sauce too thick, thin it with a little water. Spices and salt are added at the end of cooking.
Preparation
The housewife will need a deep, thick-walled cauldron. All ingredients are placed in layers, each of them is smeared with cream.
So, let's start “making magic” in our kitchen. First, let's prepare the meat. As before, it needs to be washed, dried with a napkin, cut into portions, placed in a bowl, thoroughly salted and peppered for aroma.
While the meat is “resting”, we work with vegetables: chop the onion into half rings, grate the carrots coarsely, peel the lettuce peppers and cut into large rings or strips, wash the zucchini thoroughly and cut into rings 1-1.3 cm thick (you don’t even have to remove young green zucchini peel). It is best to chop garlic with a knife rather than a garlic press - this way it will better retain its burning taste and pungent aroma. Scald the tomato with boiling water, remove the skin and cut into thin rings or half rings depending on the size of the fruit.
When all the components of the dish are properly prepared, you can proceed to “stacking”. Place part of the chicken fillet on the bottom of the cauldron, brush it with cream, place vegetables on top in this order: onions, carrots, zucchini, lettuce and garlic, coat everything with cream again. Repeat the “laying” in the same order: first - meat, then - vegetables, coat each “floor” with cream. Ideally, you should end up with a “4-tiered” dish: chicken, vegetables, chicken, vegetables again.
Cover the cauldron with a lid and place in an oven preheated to 190-210 degrees for an hour. Before serving, sprinkle the dish with chopped fresh herbs. This is an excellent side dish for buckwheat porridge, rice, spaghetti or boiled potatoes.
Chicken with mushrooms, potatoes and cheese
Chicken fillet baked in cream in the oven with mushrooms, potatoes and cheese is very tasty and satisfying. This dish is a complete second course that can be served without a side dish. Its main ingredients are chicken fillet, mushrooms, and cream. It’s easy to prepare a dish in the oven; for this you will need the following products:
- half a kilo of chicken fillet;
- 650-750 g of mushrooms (champignons);
- 4 potatoes;
- 1 onion;
- 2 tbsp. l. cream;
- 50-80 g cow butter;
- 4 tbsp. l. odorless sunflower oil;
- 150 g cheese (hard);
- salt, ground pepper, spices - at the discretion of the hostess;
- breadcrumbs for sprinkling the pan.
How to deliciously cook chicken fillet in creamy sauce
— chicken breast 1 pc. (chicken fillet 300g.); — onions 1 pc.; — cream 20% 300 ml; - starch 1 tsp; - salt, black pepper; - dill, basil.
1. Take the onion and peel it, remove any dirt and cut it into cubes with a kitchen knife.
2. Place a frying pan on gas, pour sunflower oil into it, or use a piece of butter.
3. In a preheated frying pan, fry the onion over medium heat until soft and translucent.
4. Defrost the chicken, or use chilled chicken, rinse with cold water under the tap, and remove excess moisture with a napkin.
5. On a cutting board, cut the chicken fillet into pieces, cubes or cubes. With a side of 1.5-2 cm. Place onion in a frying pan and fry for 5 minutes until white.
6. Salt and season with pepper. Add a couple of pinches of nutmeg. Chop the dill and basil and add to the frying pan.
7. Pour in the cream, add starch to thicken the creamy sauce.
8. Cover the chicken in the cream with a lid, reduce the heat slightly and simmer for 10-15 minutes in a frying pan, stirring every 5 minutes.
We get a tasty treat that will complement your side dish. Ideal with all types of pasta, rice and potatoes.
But if you don’t like dairy products, then sweet and sour teriyaki will be an excellent choice for dinner!
