How to cook chicken fillet in a pan. How to cook chicken fillet in a pan is very tasty. Chicken breast nuggets

How to fry chicken breasts so that they are tender and fragrant, and not dry? Very tender, juicy and tasty breast meat. Roasts quickly.

• Chicken breast - 1 pc.;
• Lemon - 0.5 pcs.;
• Salt;
• Vegetable oil for frying

1. separate the meat from the bone. Cut into portioned pieces (you get 4 pieces, can be smaller). If the thickness of the pieces exceeds 2-2.5 cm - cut them lengthwise into flatter ones. It is important to cut the pieces across the fibers. The fibers in the breast are in different directions - so be careful, watch how the muscles go and cut them so that it does not turn out that the piece consists of long threads that are difficult to chew;
2. sprinkle the breast meat with lemon juice (do not squeeze), salt. Let stand for 5-10 minutes;
3. Heat the oil in a frying pan (a layer of 1 cm, approximately). Quickly fry the breasts over medium heat - as soon as browned on one side, turn over to the other side and fry again until browned;
4. check readiness - lightly press a piece of meat with a spatula - if it does not bleed - it's ready.

Dear friends, please note that chicken breasts are fried very quickly, 3-4 minutes (maximum 5) on each side.
Of course, the frying time may depend on the number of breasts in the pan, their thickness, and the intensity of the fire. Focus on a pleasant browning of chicken meat (frying until brown and charring is completely useless: it will dry out - you won’t bite)).

Why you need lemon juice when frying breast

Lemon juice saturates the breasts and, when combined with hot oil, forms a viscous veil - a protective layer on the surface of the meat, which prevents the chicken juices from flowing out. Therefore, the breast is very tender, soft and juicy, with a joyful, fresh aroma. For the first time, I tried this cooking option for chicken breasts in Greece. And I was amazed by their taste - if I didn’t know what I ordered, I would never have guessed that this is delicious, juicy meat - our traditionally dried chicken breast (white, tasteless chicken meat). Just stunned by surprise.

Then she ate fried breasts in Cyprus - just as amazingly juicy and tasty. Only over time it dawned on me that it was about lemon juice, which the inhabitants of southern countries use in almost all dishes: both to soften and add juiciness to meat, and to acidify and saturate salads with fresh notes, and in desserts, and for seafood sauce, and for kebabs, which, at first, are very salty, but after pouring - deliciously delicious, correct.

Recipe 2. How to fry chicken breast with paprika

When I answer the question of what is better to cook from chicken breast, everyone is surprised at the answer. I say - just fry and serve with any sauce. Do you also think that fried breast will be necessarily dryish? Then let's fry it together and you will see that properly fried chicken breast is very juicy and tasty.

• 1 chicken breast
• paprika pieces,
• red hot ground pepper,
• dried herbs and celery and parsley roots,
• ground coriander,
• salt,
• a little chicken fat and vegetable oil.

Bring the brisket to room temperature beforehand. If the chicken is frozen, first defrost in the refrigerator, then on the table. Rinse, dry with paper towel. We take out the bone from the breast, separating the fillet from it with a sharp knife.

We cut the chicken fillet lengthwise so that the thickness of the piece does not exceed 2 cm. Generously rub the breasts with spices mixed with a couple of drops of vegetable oil. Salt quite a bit.

We warm up a thick-walled frying pan well, melt a little chicken fat on it, take out the cracklings. Leave the pan on a fairly high heat.

Place each piece of breast into the skillet. Do not stack the fillets on top of each other, only side by side, and preferably not tightly.

We do not cover with a lid, only with a spray divider. We do not put out the fire. So everything sizzles and fries for about 5 minutes. When the edges of the chicken fillet turn white on top, you can turn it over. Fry the same amount of time on the other side. If necessary, then turn to the side that did not touch the pan and turn off the heat. Even after that, do not cover with a lid, do not remove from the pan until it cools down a bit, in the meantime, you can do the side dish or sauce.

Recipe 3. How to fry chicken breast in cream

A very appetizing fried chicken breast will serve as a light dish as an everyday dish and to the festive table. Cream will give the meat juiciness and a delicate taste, while curry and garlic will make the dish fragrant and unforgettable. The dish can be served as a second hot dish, or as an appetizer.

• 4 chicken breasts
• 1 cup cream
• 1 tablespoon curry powder
• 6 garlic cloves
• 1 tablespoon olive oil
• vegetable oil for frying

1. Mix cream and olive oil. Lightly beat the resulting mixture.

2. Place chicken breasts in cream and refrigerate for 2 hours.

3. Garlic must be peeled and passed through a press. Mix garlic with curry.

4. Lightly dry the chicken breasts with paper towels. Rub the meat with the mixture of curry powder and garlic and season with salt to taste.

5. Fry the prepared chicken breasts in a well-heated pan in boiling oil for 5-7 minutes.

6. Ready breasts should be cooled, cut into portions and served with herbs and vegetables.

Recipe 4. How to fry chicken breast with an egg

• chicken breast - 1 pc.
• eggs - 1-2 pcs.
• flour - ½ cup
• garlic - 2-3 cloves
• salt, spices - to taste
• vegetable oil

Rinse the chicken breast, pat dry and cut into slices about 1 cm thick.

Salt and pepper the chicken pieces.

Peel the garlic, wash, chop and add to the chicken breast. Stir and let the chicken so stand and marinate.

Crack the eggs into a bowl, beat them with a whisk or fork.

Pour vegetable oil into a frying pan and heat it well. Dip each piece of chicken breast first into beaten eggs, dip well...

And then roll well in flour. Spread onto hot skillet.

Fry the chicken first on one side until golden...

Then turn over and fry on the other side. When the chicken has a golden crust on both sides, reduce the heat and hold it under a closed lid so that the chicken breast is well fried.

Fried chicken breast is ready!

Recipe 5. Tender chicken breasts marinated and then fried

• ⇒ chicken breasts - 800 gr.;
• ⇒ medium-sized lemon - 1 pc.;
• ⇒ oregano - 2 tsp. spoons;
• ⇒ Olive. oil - only 4 table. spoons (2 for marinade, and 2 for frying);
• ⇒ paprika powder - to taste;
• ⇒ black hammer. pepper - to taste;
• ⇒ salt - to taste;
• ⇒ Breadcrumbs.

1. We wash the chicken breasts with running cold water, then dry them and cut them in half.

2. Next, prepare the marinade. To do this, mix olive oil (2 tablespoons), oregano and paprika powder, then pepper and salt to taste. Pour the chicken breasts with this marinade and put in the refrigerator for two hours.

3. After two hours, take the chicken breasts out of the marinade and roll them in breadcrumbs.

4. We heat the pan with the addition of two tablespoons of olive oil to it, and then fry the chicken breasts until golden brown.

5. Ready-made chicken breasts can be served with any sauce and garnished with lemon wedges.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

You can get a large number of a wide variety of dishes from chicken fillet, but for this you need to buy a high-quality and fresh product. You should not buy frozen meat, it is not suitable for all recipes. Knowing how delicious to cook chicken fillet in a pan, you can delight your loved ones with a delicious dish with a unique aroma every day.

Chicken fillet recipes with photos

Starting to cook any meat dish, choose only fresh and high-quality products. Chicken fillet should not be frozen. Choose fresh meat - soft to the touch, a pleasant pale pink color, dry and elastic, without mucus, because this is the first sign of a stale product. What to quickly cook from chicken fillet? Incredibly delicious pilaf, meatballs, casseroles, beef stroganoff, battered chops. Choose to your taste.

How to make chicken beef stroganoff

Ingredients:

• chicken fillet - 450-520 g;
• fresh greens - 1 bunch;
• flour - 45-55 g;
• sunflower oil - 2-3 tbsp. l.;
• fresh mushrooms - 220-260 g;
• paprika - 1 pinch;
• onion - 1 head;
• black pepper - 1 pinch;
• tomato paste - 15-25 g;
• fine salt - 1 pinch.

Cooking:

1. Juicy chicken fillet is washed, dried well, cut into thin strips. The meat is seasoned with salt and paprika, peppered.
2. Each piece of chicken is quickly coated on all sides in flour.
3. A frying pan is placed on the stove (sometimes they are fried in a deep fryer), a small amount of vegetable oil is poured, and it warms up well. The meat is laid out and fried on both sides until a light golden crust appears.
4. The onion is finely cut, sent to fry in a second frying pan with heated oil until it becomes translucent.
5. It is best to complement the dish with champignons. Mushrooms are washed, dried, cut into thin slices, laid out to the onion. Mushrooms are fried until a light crust forms.
6. Mushrooms are seasoned with tomato paste, everything is mixed well and stewed for another 4-5 minutes.
7. Mushrooms are transferred to a pan with chicken fillet, covered with a lid, stewed for several minutes, until the dish is completely cooked.
8. Fresh lettuce and herbs are used to garnish chicken beef stroganoff. You can serve pasta as a side dish, steamed buckwheat and broccoli are suitable.

Casserole with potatoes in the oven

Ingredients:

• chicken fillet - 380-420 g;
• ground black pepper - 1 pinch;
• eggplant - 280-330 g;
• salt - 1 pinch;
• onion - 140-160 g;
• Bulgarian pepper - 300-320 g;
• hard cheese - 110-130 g;
• carrots - 110 g;
• milk (kefir) - 100 ml;
• potatoes - 440-540 g.

Cooking:

1. Potatoes are peeled, boiled until they are completely cooked.
2. Eggplants are washed, dried, cut into small pieces.
3. Carrots are peeled, washed, chopped on a medium grater.
4. Onions are peeled, cut into small cubes.
5. Peeled bell peppers are chopped into strips.
6. The meat is washed, dried on a paper towel to remove excess moisture, cut into not very large cubes.
7. Onions are laid out in a frying pan with hot vegetable oil, fried for a couple of minutes, then carrots are introduced. After 2 minutes, meat cubes are laid out to the vegetables. All components are mixed, the pan is left on the stove for 5-8 minutes.
8. Then bell pepper and salt are added. All together stew for about 10 minutes. The dish is seasoned with ground black pepper to make the gravy a little spicier.
9. A gentle puree is made from potatoes, milk, salt and butter. It should be warm, so you can heat the puree in the microwave.
10. Meat and vegetables are laid out at the bottom of the baking dish. Then comes a layer of mashed potatoes under cheese, pre-shredded on a grater.
11. The form is placed in an oven preheated to 180C, the casserole is cooked for about 25 minutes.

Recipe for chops in batter

Ingredients:

• chicken fillet - 650-720 g;
• eggs - 2-3 pcs.;
• salt - to taste;
• cheese - 140-160 g;
• lemon juice - to taste;
• flour - 3-4 tbsp. l.

Cooking:

1. Each piece of meat is cut into 2 approximately equal parts. The meat is well washed, dried with a paper towel, lightly beaten off.
2. Parts of the chicken fillet are rubbed with pepper, salt, sprinkled with a small amount of fresh lemon juice.
3. Cheese is crushed on a fine grater, then mixed with eggs.
4. Pieces of meat are rolled on all sides in flour, then dipped in batter. If desired, the meat is covered with breadcrumbs. Breaded chops will be crispy and tender.
5. The meat is fried in a frying pan with well-heated vegetable oil on both sides, until fully cooked.
6. As soon as the chops are ready, they are laid out on a dish covered with a paper towel to remove all excess fat. Thanks to this, the taste of chops will be light and tender.

Chopped chicken cutlets in a slow cooker

Ingredients:

• chicken fillet - 450-550 g;
• vegetable oil - to taste;
• eggs - 1 pc.;
• garlic - 1-2 cloves;
• starch - 1.5-2 tbsp. l.;
• onion - 1 pc.;
• sour cream (cream) - 80-90 g;
• spices - to taste;
• salt - 1 pinch.

Cooking:

1. The meat is washed well with cold water, dried and cut into small cubes.
2. Onions are peeled, washed, chopped on a coarse grater.
3. Garlic is passed through the press.
4. Meat, garlic, onion, starch, egg, sour cream are mixed in a deep container, any spices are added. All components are well mixed and left for about half an hour.
5. Hands form small cutlets.
6. The multicooker is set to the “Baking” mode, a timer for 15 minutes. Cutlets are fried on each side until a delicious golden brown appears.
7. They can also be cooked in a deep fryer. Rice, boiled mashed potatoes, fresh vegetable salads are perfect as a side dish for cutlets.

Pilaf with chicken and mushrooms in a pan

Ingredients:

• chicken fillet - 850-950 g;
• vegetable oil - 100 g;
• rice - 350-450 g;
• salt - 1.5-2 tsp;
• carrot - 2 pcs.;
• red pepper - 0.5 tsp;
• onion - 1 pc.;
• zira - 1.5-2 tsp;
• fresh mushrooms - 90-110 g;
• black peppercorns - 3-5 pcs.;
• garlic - 7-9 cloves;
• dried barberry - 18-21 pcs.

Cooking:

1. The meat is washed, dried, cut into small cubes and laid out in a heated frying pan with hot oil. Roasted for about 10 minutes.
2. Carrots and onions are peeled, finely chopped, added to the meat.
3. All components are well mixed, the fire is screwed to a minimum. The pan is covered with a lid and left on the stove for 20 minutes.
4. Mushrooms are washed, cut into medium-sized plates, laid out in a pan. The dish is stewed under a closed lid for another 10-12 minutes.
5. The garlic is peeled and added whole to the pan.
6. Spices are added, evenly distributed over the surface of the dish.
7. Rice is well washed, laid out in a pan.
8. Water is poured - 1 tbsp. rice is taken 2 cups of liquid.
9. The pan is covered with a lid, and the pilaf is stewed for another 25-30 minutes.

Baked breast in sour cream sauce

Ingredients:

• chicken fillet - 450-550 g;
• hard cheese - 40-60 g;
• ground black pepper - to taste;
• chopped fresh parsley - 2-2.5 tbsp. l.;
• salt - to taste;
• cream (sour cream) - 180-210 g;
• tomato - 1 pc.;
• bacon (ham) - 90-110 g;
• spices - to taste;
• vegetable oil - 2-2.5 tbsp. l.;
• garlic - 2-3 cloves.

Cooking:

1. The meat is well washed with cold water, dried to remove excess moisture. Deep cuts are made with a sharp knife, at a distance of 1 cm from each other (you cannot cut through to the end).
2. The tomato is cut into thin circles.
3. Garlic is passed through a press, mixed with vegetable oil.
4. The meat is rubbed with pepper and salt, the cuts are smeared with garlic, after which tomato slices and ham are inserted into them.
5. Prepared chicken breasts are transferred to a baking dish.
6. Salt dissolves in cream, chopped parsley is added. The meat is poured with the resulting sauce, the form is covered with foil on top and placed in the oven for half an hour.
7. Then the foil is removed, the dish is sprinkled with chopped cheese, and the meat is baked for another 15 minutes, until a golden crust appears.

Diet chicken fricassee

Ingredients:

• chicken fillet - 450-520 g;
• salt - 1 pinch;
• onion - 1-2 pcs.;
• sour cream (kefir) - 220-240 g;
• sweet bell pepper - 1-2 pcs.;
• spices for chicken - to taste;
• carrots - 1-2 pcs.;
• frozen green peas - 220-240 g;
• garlic - 4-5 cloves.

Cooking:

1. The chicken fillet is washed well, laid out on a plate covered with a paper towel to remove excess water. The meat is cut into strips.
2. Onions are peeled and chopped.
3. Carrots are cut into small strips.
4. Bulgarian pepper is washed, seeds are removed, chopped into strips.
5. Peeled garlic is passed through a press.
6. Carrots, onions and peppers are fried in hot oil in a frying pan for several minutes. Then peas are added.
7. Chicken mixed with kefir, garlic. Laid out in a pan with vegetables.
8. All components are mixed well, and the fricassee is brought to a boil. The pan is covered with a lid, and the dish is cooked until the meat is soft. It must be stirred periodically so that it does not burn.
9. The finished fricassee is left for about half an hour, then it is served at the table.

If you like poultry dishes, we present recipes,. Step-by-step photos and video tutorials will help you do this with ease.

Video: the most tender and soft chicken fillet recipe

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What to cook from chicken fillet quickly and tasty. Chicken fillet recipes with photos

Fried fillet is a culinary classic, it is not only very tasty, it is also very easy to eat, the fillet always turns out soft, tender, in a crispy breading. It goes well with any side dish, salad. In order to pamper yourself with such a delicious dish, you need to know how to fry the fillet. This process is quite simple if you smoked a finished fillet. And a little more difficult is the preparation of the fillet, which must first be separated from the bones.

Chicken fillet

Fried chicken fillet is the most popular dish. And it's very easy to cook. If you bought a breast, and not a finished fillet, then frying the chicken fillet begins with separating it from the sternum bone. Take a sharp knife, make cuts along the costal bones from the inside. Then it is necessary to separate the meat to the cartilage exactly along the sternum bone. On each side of the breast, you will separate one fillet, that is, you get two. Next, add a little salt, pepper, leave in a cup to marinate. Now we need to prepare the lezon and breading. Beat the egg, adding a teaspoon of water, salt, a tablespoon of flour. Mix everything thoroughly. For breading, take ground crackers with spices. Chicken fillet must first be dipped in breadcrumbs, press the breading firmly, then dip in the seasoning, and again in breadcrumbs. Heat sunflower oil in a frying pan, lay the fillet. When deciding how long to fry the fillet, keep in mind that 7-8 minutes on each side is enough. The fillet cooks very quickly, and if it is overcooked, it will be tough.

What can be done with fried fillet

Of course, after frying, you can start eating chicken fillet. How much to fry it for other dishes, you can understand if you add up all the cooking time. It should not exceed 20-25 minutes. If you quickly fried the fillet for 4-5 minutes on each side, then you can start cooking the fried fillet under a fur coat. Lay the fried fillet on a baking sheet, put a thin slice of tomato, pickled onion on top, pour over with mayonnaise, sprinkle generously with grated hard cheese on top. Then put in the oven for 20 minutes on medium heat. If you have not yet decided how to fry chicken fillet, then use this recipe. You will surprise all your family, arrange a real holiday of taste!

Fish fillet frying

If the hostess does not know how to fry fish fillets, then it is best to do the same as with chicken. Only to separate it from the bones is much more difficult. Cut off the head of the fish, gut it, rinse it. Make cuts in the middle along the fins - from the top to the tail. Remove the fins. Without removing the skin, separate the fish from the vertebral bone, from the ribs. Fillet is ready! Now cut it into portions. Breading for fish is done in the same way, but it will be tastier if you add finely grated hard cheese to crackers. Dip the fillet in the breading, then in the seasoning, then again in the breading. And you can fry over low heat, 5-7 minutes on each side. Serving such a fish is best with vegetables, it will be a very tasty and dietary dish.

Frying meat fillet

Meat fillet (beef, pork) is most often fried, and then brought to readiness. The fillet is cut into thin layers, no more than 1 cm thick. Then you need to take a hammer and beat off the pieces on both sides. Salt and pepper. The meat is placed in a hot frying pan with vegetable oil. Fry for 5-7 minutes on each side until golden brown without breading. During such frying at high temperatures, the juice remains in the meat, it turns out juicy. Then all the fried pieces are put into a saucepan and poured with a small amount of water. Simmer for 30 minutes over high heat. You can put a “fur coat” on fried chops and stew in the oven.

Tender, juicy, tasty and very light meat!

Chicken fillet fried in a pan for some sounds like a dry and lean piece of chicken, which is hard to swallow! In general, only women turned on their figure can eat this.

I officially declare to you: “It is not so! Have you ever eaten the most tender chicken breast fried in a pan? You just haven’t come across this recipe yet!”

And so, dedicated to all fighters with extra calories and squirrel hunters!

Chicken fillet fried in a pan or how to fry chicken breast until tender, nuances:

1. Ideally, the fillet should be cut lengthwise into layers so that they are of the same thickness. But I confess that I never aim so perfectly. And then from the bottom of the fillet there are always such thin pieces that will always be thinner and smaller. In this regard, the cooking process is regulated by the fact that they are removed from the pan first. You don't even need to keep them under the lid, they cook so quickly.
2. Sour cream can be replaced with kefir, but sour cream somehow impresses me more. Of course, two hours for marinating is enough, but it is better to marinate in the morning if you plan to fry in the evening.
3. Steaming under the lid can be replaced with an oven. Place the breasts in an oven preheated to 180 degrees, after frying in a pan, for 7 minutes. If you plan to use the oven, then you can not cut the breasts into thinner layers before marinating.
4. VERY IMPORTANT DO NOT OVERDO! If you overdo it in a pan, all your efforts will go to waste. Get dry white meat.
5. I eat salt, and what's more, I don't like it when food is undersalted. But after marinating in sour cream, there is no need to salt the breast!

I confess that the breast cooked in this way using the oven is very good to use for cooking Caesar with chicken! Try it!

Preparation Time:2 minutes

Time for preparing:10 minutes

Total time: 12 minutes

Dish: Second courses (poultry)

Cuisine: Russian

Servings: 8 servings

Calories: 132 kcal | Carbohydrates: 0.1 g | Proteins: 23 g | Fat: 4 g

Ingredients

• 800 grams chicken breast
• 250 grams sour cream 15%
• 2 tbsp sunflower oil

Instructions

Cut the fillet into thinner pieces.



Spread well with sour cream. And put in the fridge for 2 hours.

Meat is a source of protein necessary for the "building" and maintenance of muscle mass, health and functioning of all organs of human vital activity without exception. Possessing a mass of useful properties, animal meat has one significant drawback - it is very high in calories. For those who want to control the number of calories consumed and their own weight, eating chicken fillet is an ideal way out. This is the most valuable low-calorie product, which is both dietary and nutritious.

What can be cooked for the second chicken fillet

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

How and how much to fry chicken fillet so as not to overdry

With all the advantages, chicken fillet has the only drawback: if it is cooked incorrectly, it becomes tough and dry. When buying, choose chilled light pink breasts. To preserve the juice and preserve the delicate texture of the fibers, it is preferable to cut the meat across the fibers, then during heat treatment in a pan they seem to be sealed, retaining juiciness.

Another way to preserve the delicate taste is to use batter. Cooked without milk or cream, it will reliably preserve the structure of chicken fillet fibers. Pay attention to the frying time in a pan: for pieces no more than a centimeter thick, 2-3 minutes is enough. To cook thicker pieces, increase the frying time to 4-5 minutes, and then simmer them with sour cream, cream or tomato sauce.

Recipes for cooking chicken fillet in a pan with a photo

A rich recipe for dishes based on the loin of chicken provides hostesses with the opportunity to pamper their relatives with healthy and tasty dishes. Fried, stewed, baked breast cooked in a pan is good both for everyday use and for a festive table. Perfectly combined with side dishes - cereals, pasta and potatoes, chicken meat with different sauces diversifies your diet in every sense.

For lovers of healthy food, a dish from this part of a chicken carcass cooked in a pan will not bring additional calories if a minimum of vegetable oil is used when cooking. Roasting will be needed to "solder" the fibers of the meat, keeping the juice inside each piece. You can always offer chicken skewers to children, and for those who want to lose weight, dishes consisting of fillets, vegetables, and hard cheeses are suitable.

Chicken fillet chops in batter

Chicken chops are tasty, tender, if you cut the breast across the fibers with plates no thicker than 1.5 cm. When cutting longitudinally along one half of the fillet, so that the meat is not dryish, hold it in batter for half an hour to an hour. A wonderful side dish for chicken chops will be boiled rice with curry. The taste of the latter goes well with poultry meat, so this dish will be hearty and healthy.

To cook chicken breast in a pan, you will need:

• chicken fillet - 4 halves (or 2 breasts);
• salt, spices - to taste;
• egg - 3-4 pcs.;
• flour - 2-3 tablespoons;
• vegetable oil - 3-4 tablespoons.

Handy materials:

• food film;
• hammer for chops;
• container for batter;
• pan.

Step-by-step recipe on how to cook chicken fillet in batter in a pan:

1. Rinse the breast halves under running water. Pat dry using a paper towel.
2. Cut the meat with a sharp knife into narrow plates 1.5-2 cm thick.
3. Roll out cling film, carefully lay out the pieces and wrap. This is necessary so that in the process of beating the chicken meat retains an integral structure.
4. Lightly beat off the chicken pieces. Do not overdo it! The fibers of the sirloin are very delicate, so excessive force can cause the juice to flow out, and the finished dish will become dry and tasteless.
5. Remove the film, salt the chops on each side.
6. Prepare the batter:
   • Crack the eggs, mixing thoroughly with a whisk.
   • Season with a pinch of salt, black pepper, spices to taste. Whisk again.
   • Add 1 tbsp. l. flour, stirring the mixture. You should prepare a viscous, thick, homogeneous mass without lumps.
7. Preheat the pan, pour in a tablespoon of refined vegetable oil.
8. Dip each piece of chicken fillet in batter so that the latter covers the surface of the entire chop, and spread on a preheated pan.
9. It is recommended to fry no more than 4-5 minutes on each side.
10. You can check the readiness of the chops by piercing a piece of cooked meat with a toothpick or fork in the thickest place: the flowing liquid (juice) should be a light shade.

If you want to make chicken chops for kids, you can “lengthen” the process a little: after 4 minutes of frying, reduce the heat to very low and cover the pan with a lid to simmer the meat for 2 minutes. So the fillet is well stewed, and you will be calm for the child. The chicken breast prepared in this way will be juicy, tender, but the breadcrumbs will become less crispy.

Chicken fillet fried in pieces with onions and potatoes

A delicious, hearty recipe for chicken breast with onions and potatoes involves a variety of combinations:

• If you like fried potatoes, you can cook a dish with separate frying of pieces of chicken and potatoes in separate pans.
• For lovers of dietary dishes, it would be better to cook stew in vegetable broth or water.

You will need these ingredients:

• chicken meat (breast) - 0.5 kg;
• potatoes - 1-1.5 kg;
• onion - 3 pcs.;
• salt, spices - depending on taste preferences;
• refined vegetable oil - 4-5 tbsp. l.

Step-by-step recipe for cooking chicken fillet in a pan with potatoes:

1. Rinse poultry meat under running water, dry.
2. Cut into small cubes of 2-3 cm.
3. Chop the peeled onion into cubes.
4. Heat up a frying pan, add oil, add meat.
5. Fry the pieces over high heat for 2-3 minutes, stirring constantly.
6. Add the onion, cover and simmer for a couple more minutes.
7. Add 100 ml of water, salt, season with ground black pepper.
8. Cover with a lid and let cook for 15 minutes on low heat.
9. In the second pan, fry the pre-peeled and diced potatoes until cooked.
10. After 15 minutes, add the fried potatoes to the pan with poultry meat, mix well.
11. It will be very tasty if you add tomato sauce (50 ml of tomato juice, spices - adjika, suneli hops, 20 g of butter) or sour cream sauce (2 tablespoons of sour cream, 20 g of oil, Provencal or Italian herbs) to the stew.
12. After 5 minutes, the dish will be ready. Enjoy your meal!

Braised chicken breast fillet in cream

Chicken meat cooked in a creamy sauce will acquire a tender, juicy taste. Before cooking in a pan, check out your nearest supermarket to get:

• chicken fillet - 1 kg;
• onion - 2 pcs.;
• garlic - 3 cloves;
• cream - 250 ml;
• butter - 50 g;
• flour - 1-2 tbsp. l.;
• vegetable oil - 4-5 tbsp. l.;
• salt, seasonings, spices.

Recipe with step by step instructions and photos:

1. Rinse the chicken fillet, pat dry. Cut into small strips or cubes.
2. Pour oil into a heated pan, put the meat.
3. Fry the prepared pieces over medium heat, stirring well, 5-7 minutes.
4. Prepare sour cream sauce in a separate saucepan. The consistency of the latter should be thick, but liquid:
   • melt a piece of butter;
   • finely chop the garlic and pour into a hot pan;
   • when it starts to turn golden, add flour;
   • mix thoroughly for a minute;
   • pour in the cream gradually, stirring vigorously so that no lumps remain;
   • bring to a boil and set aside from the stove.
5. Peeled, diced onion, add to the meat.
6. Reduce heat and simmer covered for another 5 minutes.
7. Then salt, season with spices.
8. Pour the prepared sour cream sauce into the poultry fillet fried with onions, cover and simmer for 10-15 minutes. Remove from heat, let cool slightly and enjoy!

Chicken fillet in breadcrumbs in a grill pan

An excellent substitute for chicken nuggets for fans of fast food will be chicken fillet pieces cooked in breadcrumbs. To reduce the calorie content of the dish, after cooking, put the pieces fried in a grill pan on paper towels or napkins. If you don't have breadcrumbs at home, you can make your own:

1. Dry a piece of bread in the oven.
2. Blend with a blender.
3. Pour 2 tbsp into the pan. l. sunflower oil, pour bread crumbs, add salt and spices. It will be very tasty if you add curry or seasoning for chicken.
4. Lightly fry, pour into a plate. Let cool.

To cook breaded poultry meat, you need the following ingredients:

• chicken breast - 2 pcs.
• egg - 2-3 pcs.
• flour - 3-4 tbsp. l.
• salt - to taste.
• refined sunflower oil - 6-7 tbsp. l.

How to cook breaded chicken in a grill pan (with step by step photos):

1. Cut the washed, dried chicken breast into thin plates no more than 1 cm thick (preferably across the fibers).
2. Lightly salt on each side.
3. Whisk eggs in separate bowls, add flour and breadcrumbs.
4. Dredge each piece in flour, dip in egg, then coat well.
5. Pour the oil into a preheated grill pan and lay out the chicken pieces.
6. To prepare the dish, you will need 4-5 minutes to fry the meat on each side.

Skewers on skewers in soy sauce

Incredibly tasty and juicy chicken skewers cooked on skewers, fried on a grill pan. This option is suitable for housewives who do not have a grill function in the oven. In this case, chicken breasts should be pre-marinated. In order not to disturb the delicate texture of the meat, prepare a simple and tasty marinade, for which you take:

• kefir (yogurt) - 1 l;
• soy sauce - 0.3-0.5 l.

For the barbecue itself, you will need:

• chicken fillet - 1 kg;
• onion (small) - 0.5 kg;
• vegetable oil - 5-6 tbsp. l.

Cooking steps:

1. Cut the thoroughly washed and dried breast into 3-4 cm pieces.
2. Cut the peeled onions in half.
3. Put raw chicken meat in a container, sprinkling with onions.
4. Pour in soy-kefir marinade and leave for 3-4 hours.
5. To cook the barbecue, heat a grill pan with oil.
6. On wooden skewers / skewers, alternately string pieces of chicken meat and onions.
7. Place the prepared skewers in the pan.
8. Fry on each side over high heat for 2-3 minutes.
9. Reduce the heat to low, pour in 50 ml of water and cover with a lid.
10. After 15 minutes, remove the lid, let the water boil, and the skewers brown on all sides.

How to deliciously fry chicken thigh fillet with pineapple

Juicy, melting in your mouth will be chicken thighs cooked in a pan. Carefully remove the bone with a sharp knife so as not to break the integrity of the piece. This part of the chicken is juicier than the breast, so it does not require breading. Cheese crust with “hidden” pineapple will give the dish an exquisite sweetish aftertaste. To prepare the dish, you will need:

• chicken carbonate - 4 pcs.;
• pineapple - 8 rings;
• cheese - 200 g;
• cream (10%) - 100 ml.

Cooking sequence:

1. Remove the skin from each piece of chicken thigh. Rinse, dry on a towel.
2. Carefully cut out the bone without disturbing the unity of the loin.
3. Heat up the grill pan. Lay out the thigh, fry on each side for 4-5 minutes.
4. Remove from the pan and place on a baking sheet or other baking dish.
5. Sprinkle with a little grated cheese, put a pineapple ring on top.
6. Send to the oven preheated to 180 for 15-20 minutes.
7. At this time, mix the cream with cheese. Add spices or herbs as desired.
8. Take the meat out of the oven. Distribute the resulting cheese-creamy mass evenly into pieces and bake for another 7-10 minutes.

Chicken breast with tomatoes, onions and cheese

Do you want to cook an exquisite restaurant dish for the festive table? Bake chicken breasts with vegetables under the cheese crust. You will need:

• chicken fillet - 4 halves.
• large tomatoes - 0.5 kg.
• onions - 3-4 pcs.
• hard cheese (can be replaced with processed cheese) - 150-200 g.
• mayonnaise - 50 g.
• salt, spices.
• vegetable oil - 3-4 tbsp. l.
• flour - 2-3 tbsp. l.

Step-by-step recipe for chicken fillet under a cheese cap:

1. Rinse the chicken breast under water, pat dry.
2. Cut in half lengthwise.
3. Salt, pepper. Roll in flour.
4. Place in hot skillet and sear for 4 minutes on each side.
5. Washed, peeled tomatoes, cut the onion into rings.
6. Place the fried chicken on a baking sheet.
7. Lubricate with mayonnaise. Put tomato slices on top, then a layer of onion, smearing with mayonnaise.
8. Grate the cheese on a fine grater and sprinkle the halves of the chicken fillet with a thick layer.
9. Preheat oven to 180C. Send the breast to bake for 10 minutes, periodically checking the cheese. Turn off the oven, leaving the meat for a couple more minutes.
10. Chicken fillet, cooked in a pan and oven under a cheese cap, is ready. Enjoy your meal!

Video recipes with chicken fillet in a pan

Do you want to cook chicken fillet in a pan? The most useful way will be light frying with further stewing of meat. To make the dish juicy and tasty, you need to control the cooking time. An ideal side dish for chicken fillet in a pan will be vegetables, mushrooms: frozen or fresh. A variety of seasonings and sauces complement the taste of the dish, making it deliciously tender, fragrant, just “you will lick your fingers”!

You can treat yourself and your loved ones to a gourmet dish by preparing chicken breast with onions and mushrooms. The highlight will be sour cream sauce, which will give a light lactic-sour flavor that goes well with mushrooms, meat and vegetables. Another tempting, tasty and healthy recipe is fillet with vegetables. For the dish, only a frozen vegetable mixture and chicken meat are needed. Learn about the secrets of cooking chicken breast in a pan from the video below.

Juicy chicken fillet in sour cream sauce with mushrooms

Chicken fillet with vegetables: fast and tasty

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