What to cook with chicken fillet? – many young and experienced housewives ask these questions. We have proven recipes for the most delicious and easy-to-prepare dishes. But first, some general advice!

How to cook chicken fillet

The easiest and fastest way to prepare chicken fillet is COOKING (the broth can be used to prepare first courses). In this form, chicken breast is perfect for making salads. For example, we offer two common recipes:
1)

• a layer of finely diced canned pineapples - apply a mesh of mayonnaise
• a layer of crushed salted peanuts with the addition of paprika.

• layer of boiled chicken fillet, cut into small cubes - apply a mesh of mayonnaise
• a layer of onions, finely chopped and scalded - apply a mesh of mayonnaise
• layer of Korean carrots, chopped – apply a mesh of mayonnaise
• layer of bell pepper, finely chopped

How to fry chicken fillet

Another very popular way to cook chicken is FRYING. And there are some subtleties here: to preserve juiciness, the fillets are fried in breading; chicken breasts are often marinated or beaten beforehand.

• Fillet fried in batter turns out very tasty (for the batter, beat 1 egg, add 1 tablespoon of mayonnaise, 1 tablespoon of starch, salt, pepper and, if you like, crushed garlic). Cut the fillet into strips, marinate in the same batter for at least 40 minutes, up to 12 hours, and quickly fry over high heat until cooked.
• An unusual version of fried chicken fillet - with almonds. To prepare, cut the fillet into layers no thicker than 2 cm, beat, roll in ground almonds and fry without adding oil in a dry frying pan for about 5 minutes on each side. Do not add seasonings, salt, pepper, so as not to distort the original taste of the dish.
• The option is more traditional, but no less tasty - with cheese. Cut the fillet and beat it lightly. Mix grated cheese with crushed garlic and mayonnaise. Place the cheese mixture between two pieces of fillet, then dredge the fillet in flour, beaten egg and again in breadcrumbs. Fry. It is very convenient to prepare the fillet in advance and store it in the refrigerator for up to 12 hours or in the freezer and fry immediately before serving.

How to stew chicken fillet

STEWING chicken fillet works well in kefir sauce (a low-calorie diet dish). For the sauce, mix 1 cup of kefir, dill, garlic, salt, pepper and 1 tablespoon of mayonnaise. Marinate the small cut breasts in the sauce for about an hour and simmer over low heat under a lid without adding oil, adding kefir sauce from time to time.

Another very popular recipe for STEWED fillet is in a creamy sauce with pineapples. Prepare a sauce using cream, a little pineapple juice from canned pineapples, curry, salt and diced pineapples. Cut the fillet and put it in the sauce for 1 hour - then simmer under the lid until cooked.

And of course, don't forget about!

How to bake chicken fillet

BAKING is the most festive way to cook chicken fillet, it includes simply thousands of options. For example, with mushrooms: fry the mushrooms with a small amount of onion in advance, add salt and pepper. Place the beaten fillet on a baking sheet, place a few mushrooms on each, then brush with sour cream sauce with mayonnaise or just mayonnaise. Place a thin slice of cheese on top. Bake until golden brown. Instead of mushrooms, eggplants, raw tomatoes, pineapple rings (Hawaiian style), etc. are great.

You can BAKE chicken fillet not in portions, but in pieces - a very low-calorie spicy option - in mustard: thickly coat the breasts with mustard and leave for 2 hours, you can add a little salt and pepper (optional), then wrap the breast in foil, you can line it with lemon slices or garlic for the smell. Bake for 40 minutes at 200 degrees.

How to make chicken cutlets

A super popular recipe for ministerial cutlets - sometimes called in Albanian - from chicken fillet. This delicious dish is liked by both children and adults, it is quick and easy to prepare, and very economical. Finely chop the chicken fillet (not in a meat grinder), add 1-2 eggs, 2-3 tablespoons of mayonnaise (sour cream) and 4 tablespoons of flour or starch, salt, pepper, crushed garlic or finely chopped onion, you can add fresh dill. Leave this mixture to marinate for 30 minutes, then fry like pancakes, spooning it into a frying pan with oil. These cutlets are delicious both cold and hot. You can serve with ketchup or sauce (sour cream, herbs, garlic).

Chicken fillet goes well with potatoes, rice, pasta, stewed and fresh vegetables.

To prevent the fillet from being dry and overcooked, it is recommended to pre-marinate it in a mixture of herbs and spices:

• for spicy and Asian dishes, use ginger or cardamom, a marinade of honey and (or) soy sauce;
• For savory appetizers, salads and when baking, use a marinade of herbs and herbs, garlic, lemon juice or mayonnaise.

What to cook from chicken fillet: recipes with photos

Recipe 1: Chicken fillet soup with cheese

The soup turns out very tender and aromatic. It is recommended for diets and baby food.

We will need:

• 200 grams of chicken fillet;
• 2-3 potatoes;
• 1 carrot;
• 1 onion;
• 1 slab of processed cheese;
• salt and pepper to taste;
• parsley and dill.

Preparation:

1. Cut the chicken fillet into cubes and fry in vegetable oil until golden brown.
2. Grate the carrots and finely chop the onion. Fry the vegetables in the vegetable oil left over from the chicken.
3. Cut potatoes and processed cheese into cubes.
4. Boil 2 liters of water. Add potatoes there and cook for 7-10 minutes.
5. Then add the fried chicken fillet and vegetables and cook over low heat for another 15-20 minutes.
6. Add melted cheese to the soup and cook for another 5-7 minutes.
7. Sprinkle the finished soup with finely chopped herbs.

Recipe 2: How to cook chicken fillet for dinner in batter

Here is a simple recipe for preparing chicken fillet in batter. Turn your ordinary weekday dinner into a festive one. The dish is not only tasty, but also looks great, so it will decorate any table.

• Chicken fillet - 500 grams
• Flour - 1 Cup
• Milk - 2/3 Cup
• Egg - 4 pieces
• Vegetable oil - 1 tbsp. spoon
• Salt - 1 To taste

Rinse the chicken fillet. Divide into portions. Then beat each piece of meat and add salt to taste.

Let's prepare the batter. Dilute the flour with warm milk, add eggs and vegetable oil, and add salt. Stir and leave for 15-20 minutes.

Dip each piece of fillet in batter.

Fry the chicken fillet in vegetable oil.

Fry on both sides until golden brown.

Ready! Serve with fresh herbs. Bon appetit!

Recipe 3: How to cook lazy chicken chops

This is both a quick and tasty dinner and an excellent dish for the holiday table.

We will need:

• 500 grams of chicken fillet;
• 2 eggs;
• 2 tablespoons of mayonnaise;
• 2 tbsp. spoons of starch (can be replaced with flour);
• salt and pepper to taste.

Preparation:

1. Lightly beat the chicken fillet, cut into small pieces and place in a deep bowl.
2. Add eggs, mayonnaise, starch, salt, pepper and mix thoroughly.
3. Spoon the resulting mass into a heated frying pan with oil and fry on both sides.

For decoration and piquancy, you can add finely chopped greens to the chops.

Recipe 4: What to cook from chicken fillet: Pate with mushrooms

• Chicken fillet – 500 g
• Champignons – 200 g
• Onion - 1 pc.
• Carrots - 2 pcs.
• Vegetable oil - 3 tbsp. spoons
• Salt - 0.75-1 teaspoon salt
• Paprika - 1 teaspoon
• Coriander - 0.5 teaspoon
• Thyme - 0.5 teaspoon

Rinse the chicken fillet, add water, and cook at low boil for 30 minutes. Add 0.5 teaspoons of salt.

Chop the mushrooms.

Heat 1.5 tbsp in a frying pan. spoons of vegetable oil. Add the mushrooms and fry them over medium heat until golden brown (10-15 minutes).

While the mushrooms are frying, peel and chop the onion...

Peel, wash and grate the carrots.

Add vegetables to the fried mushrooms, stir, add another 1.5 tbsp. spoons of vegetable oil. Fry for 10 minutes. Add 0.25 teaspoons of salt.

Finely chop the chicken fillet. Place the fillet in the pan and stir.

Add paprika, coriander, thyme, pour 100 ml of chicken broth, screw on. Cover with a lid and simmer over low heat for 10 minutes.

Cool to 50 degrees. Puree thoroughly with a blender. Cool the finished pate. Store chicken fillet pate with mushrooms in the refrigerator. Ready-made chicken fillet pate with mushrooms. Bon appetit!

Recipe 5: How to cook chicken jerky

Can be served with beer, dry white wine, or used to make sandwiches.

We will need:

• 1 kg chicken breasts;
• 300 grams of salt;
• spices for chicken;
• 150 grams of fortified wine (100 grams of cognac or vodka).

Preparation:

1. Add prepared spices and seasonings for chicken to coarse salt and mix thoroughly.
2. Pour half of the prepared mixture of salt and seasonings into the bottom of a deep bowl, place the chicken fillet on top, then pour the remaining mixture on top of the chicken.
3. Pour alcohol evenly on top, close the container with a lid and place in the refrigerator for 12 hours.
4. Remove the chicken fillet from the brine and rinse thoroughly under running water. Place on napkins and dry.
5. Place the dried chicken fillet in a dry, spacious container and put it in the refrigerator for 1-1.5 days.
6. We hang the chicken fillet to dry in a dry, ventilated area. It will be ready in 2-3 days.

Recipe 6: How to make chicken sticks

Chicken fillet - 2 pcs.
Kefir - 1 tbsp.
Flour - 4-5 tbsp.
Garlic - 2 cloves.
Vegetable oil- 4-6 tbsp.(for frying)
Sesame - 1 tbsp. (For decoration)
Salt, pepper - to taste

Cut the chicken fillet into strips (it is better to cut across the grain).

Pour kefir into a deep bowl and place chicken strips in it. Marinate for 15 minutes to 8 hours. The longer the marinating, the more tender the meat. It’s convenient, for example, to marinate chicken overnight, then in the morning you can quickly fry the sticks for breakfast. Or you can put the meat in kefir in the morning, when leaving for work, so that after returning home you can immediately prepare dinner. And if you are sorely short of time, you can marinate for only 15 minutes: the meat will not be as tender, but still tasty.

Remove the strips from the kefir, roll in flour on all sides, place in a hot (!) frying pan with vegetable oil, fry until browned on one side (about 3 minutes), turn over and fry on the other side (also about 3 minutes).

While the chicken is frying, peel 2 cloves of garlic and finely chop them (or crush them using a garlic press). Place the chicken fingers on a dish, mix with the garlic, add salt and pepper to taste (oh, what a aroma there will be at this moment!). For decoration you can sprinkle with sesame seeds. Serve hot with a side dish (vegetables or lettuce).

Recipe 7: What to cook from chicken fillet in the oven: chicken with cheese crust

The dish goes well with the following side dishes: mashed potatoes, rice or pasta.

• Chicken fillet - 6 pieces
• Sour cream - 3 tbsp. spoons
• Garlic - 3 cloves
• Greens - To taste (dill or parsley)
• Hard cheese - 300 grams
• Vegetable oil - 2 tbsp. spoons
• Salt - To taste
• Pepper - To taste

Rinse and dry the chicken fillet. Then cut into 2 parts and beat with a kitchen hammer. Salt and pepper to taste.

Chicken meat most often appears on the table of Russian housewives. Its taste is neutral, and therefore goes well with many foods. And besides, such meat is nutritious and inexpensive. Do you feel like you've already tried all the options for cooking chicken? Oh, hardly! Below are the best step-by-step chicken recipes.

Chicken dishes in the oven

It is convenient to prepare chicken main courses in the oven. This can be done using a baking sheet, any suitable shape, or a special sleeve/bag.

To ensure that a whole chicken carcass is baked, you need to let it stand at room temperature for at least 40 minutes (even when already defrosted).

Otherwise, the meat will cook too long and unevenly.

Whole baked chicken in spices

Composition of components for one carcass weighing up to one and a half kilos:

2 tsp. ground paprika;
3 dessert spoons of olive oil;
1 tsp. dried basil;
3 – 5 garlic cloves;
coarse sea salt.

Preparation:

1. Dry the washed carcass.

If you bake it with the skin still wet, you will not be able to achieve a golden brown crust on its surface.

2. Crush fresh peeled garlic cloves and mix with salt, paprika, and basil. Cover the chicken carcass with the prepared aromatic mixture. It needs to be processed on each side.
3. Place the chicken breast side down in the pan and leave it cool for a couple of hours.
4. Place the marinated chicken in the oven and bake for 120 – 130 minutes at medium temperature.

French chicken breast

Ingredients:

1 large chicken fillet;
allspice ground;
100 g “Poshekhonsky” cheese;
garlic salt;
fat for greasing the mold;
5 – 7 pcs. cherry;
2 onions.

Preparation:

1. Cut the meat removed from the bones into thin slices. It is convenient to use a wide, sharp knife for this. Rub each slice with garlic salt.
2. Place the meat slices in one layer in a greased pan. Scatter randomly chopped white onion on top.
3. Cover it with cherry slices. You can cut them into halves or thinner slices, to taste.
4. Sprinkle everything with chopped “Poshekhonsky” cheese on top.
Place this hearty chicken breast dish in an oven preheated to 190 degrees for about half an hour. The readiness of chicken is easily determined by the color of the meat itself and the juice that stands out.

Julienne with mushrooms and chicken

Ingredients:

300 – 350 g chicken fillet;
2 tbsp. peeled champignons, chopped into slices;
100 g of already grated salted cheese;
half a large onion;
garlic salt and nutmeg;
oil;
a full glass of medium-fat cream;
a piece of butter;
1.5 dessert spoons of butter and the same amount of flour.

Preparation:

1. Cut the chicken into medium pieces and quickly fry over high heat until a nice crust appears. There is no need to bring the meat to full readiness. The cooled chicken should be finely chopped.
2. In the remaining oil, fry finely chopped onions with mushrooms and sprinkle with garlic salt. The ingredients should not be stewed in the liquid released from them, but should be well fried. To do this, you can brown the mushrooms in a separate frying pan in small portions.
3. Pour the flour into a clean frying pan and fry until creamy without adding fat.
4. After changing the color of the product, add butter to it. Prepare the sauce base, stirring frequently until thick and smooth.
5. Pour cream into the flour, add salt and nutmeg. Again, get rid of any lumps in the mixture and heat it until it thickens.
6. Place chicken and fried onion and mushroom into the sauce, simmer for a couple of minutes.
7. Distribute the mixture into special molds and fill each with shredded cheese.
Bake the treat in a hot oven for 20 – 25 minutes. Serve in the same molds in which the dish was prepared.

How to cook grilled chicken in the oven?

Ingredients:

1 whole head of garlic;
1 tbsp. l. sea ​​salt;
chicken carcass for 1.5 kilos;
½ dessert spoon of pepper (freshly ground) and several whole peas;
1.5 dessert spoons of vinegar essence;
1/3 tbsp. boiled warm water.

Preparation:

1. Wipe the washed chicken dry with paper napkins.
2. Mix salt, ground pepper and finely chopped peeled garlic head. Cover the carcass with the prepared spicy mixture.
3. Pour water with vinegar essence into a half-liter bottle and add peppercorns.
4. Place the chicken carcass on the container and place the “structure” in a still cold oven on the lower level, placing a mold or deep plate underneath.
5. Bake for 70 minutes at medium oven heat.
6. You need to check the readiness of the dish only by looking at the golden brown crust.

You cannot pierce the skin, as the carcass will lose all its fat.

Thanks to the steam emanating from the bottle, the meat will certainly be cooked inside within the specified time.

Breast baked with pineapples

Ingredients:

5 – 6 round pineapples in syrup;
1 chicken breast;
2/3 tbsp. grated cheese;
classic mayonnaise;
garlic salt;
2 tomatoes;
1 onion;
lettuce leaves and greens;
sunflower oil.

Preparation:

1. Divide the breast in half. Beat both pieces with a special hammer into thinner layers and sprinkle them with garlic salt. You can also take your favorite spices.
2. Transfer the meat to a baking sheet greased with sunflower oil. Cover it with mayonnaise on top, sprinkle with coarsely chopped onions and tomato cubes along with the skin.
3. Lastly, add medium pieces of exotic fruit to the chicken.
4. Cover everything with cheese and bake for 20 - 25 minutes at high temperature.
Serve the hot dish with any suitable side dish, placing it on lettuce leaves and sprinkling with chopped herbs.

Potato casserole with poultry

Ingredients for half a kilo of chicken fillet:

600 – 700 g potatoes;
2 tbsp. coarsely grated cheese;
100 g onions;
garlic salt;
light mayonnaise;
1.5 tbsp. medium fat sour cream.

Preparation:

1. Cut chicken into thin small pieces. Sprinkle it with garlic salt, add mayonnaise and mix well. Leave for 20 minutes.
2. Thinly chop the peeled raw onion. Salt the sour cream. Cut the peeled potatoes into thin slices.
3. Cover the mold with onion slices, place potatoes on them and cover the vegetables with salted sour cream.
4. Place pieces of chicken tightly next to each other on top and cover the food with cheese.
5. You can make the layers thin and repeat them several times until the components run out.
The casserole is cooked at 190 degrees for 35 to 55 minutes, depending on the type of potato and the size of the pieces of ingredients. It is convenient to check the softness of the vegetable with a thin wooden splinter.

Baking with vegetables in pots

Ingredients:

3 portions of chicken;
1 pod of sweet pepper of any color;
2 eggplants;
3 medium potatoes;
3 small tomatoes;
1 onion;
half a carrot;
fresh herbs;
salt.
The indicated quantity of products is designed for 3 medium pots.

Preparation:

1. Place the meat, rubbed with salt, in the pots.
2. If necessary, peel, rinse and cut all vegetables into small pieces. Sprinkle the eggplants with salt for 10 minutes to remove the bitterness, then rinse again.
3. Mix vegetable pieces and add salt. Add chopped herbs to them.
4. Divide the mixture into pots and fill everything with slightly salted water.
5. Place the pots in a cold oven, setting the temperature to 170 degrees.
Prepare the treat for about an hour. Then leave the containers in the oven for another half hour to cool slightly and brew.

Chicken dishes in a slow cooker

Simple chicken dishes can be prepared even faster in a “smart pan.” The multicooker will take on all the responsibilities for cooking or baking the product. The housewife only needs to put the prepared ingredients into it, set the desired mode and wait for the ready signal.

Chicken jellied meat in a slow cooker

Ingredients:

Whole chicken about 1.5 kilos;
salt and peppercorns;
1.5 pcs. onions and carrots;
a kilo of chicken feet;
3 – 4 pcs. bay leaves.

Preparation:

1. Wash the chicken’s feet, cut off the claws and clean the most contaminated areas with a knife. Rinse the whole bird carcass, then chop it into large pieces.
2. Pour cold water over the meat components for an hour. Drain the liquid from them.
3. Transfer the poultry parts into a “kitchen helper” bowl, add water, add peeled vegetables, bay leaves, pepper and salt.
4. Cook in the stewing program for 4 – 4.5 hours. Finished meat should be easily removed from the bones. If cutting chicken is difficult, you need to increase the cooking time by another hour.
5. Select meat from the broth. Discard the seeds, and separate the remaining parts into fibers and distribute them into small bowls.
6. Strain the remaining broth and add salt to taste.
7. Pour the prepared liquid over the meat.
Refrigerate the snack until it hardens.

Delicious pilaf with chicken

Ingredients:

1 chicken quarter, approximately 350 - 400 g;
2 full glasses of dry rice;
large onion;
garlic salt;
large carrot;
600 ml drinking water;
fat for frying;
spices.

Preparation:

1. Chop the vegetables into small pieces and fry until browned in the selected fat in the bowl of the appliance.
2. Add chopped skinless chicken quarter to the already golden onions and carrots. Fry the ingredients together until the meat turns white.
3. Add garlic salt and your favorite spices.
4. After a couple more minutes of frying, spread the dry cereal over the surface of the food with a spatula.
5. Fill everything with warm water (not hot!) otherwise the rice will not steam.
Prepare a treat in the Pilaf program until it ends. Stir the dish and leave to heat under the lid for another quarter of an hour.

Chicken beshbarmak in a slow cooker

Ingredients:

1 chicken carcass;
5 onions;
400 g special noodles;
3 bay leaves;
fresh dill for serving;
salt, aromatic herbs.

Preparation:

1. Chop the washed chicken into portions and place in the “kitchen helper” bowl.
2. Place 2 whole peeled onions, salt and bay leaves there. Simmer the ingredients for 70 minutes.
3. Transfer the meat to a plate, separate from the bones and chop finely. Discard the boiled onions and bay leaves.
4. Activate the steaming mode and bring the broth remaining in the bowl to a boil.
5. Cut the remaining onion into very thin rings and immerse them in the boiling broth for 10 - 15 seconds. Then remove the vegetable slices and immediately pour them onto the hot chicken.
6. Boil the noodles in the same broth until tender. Catch it with a slotted spoon and arrange it around the meat and onions.
Serve this unusual oriental dish to the table on one common plate.

Light chicken noodle soup

Ingredients:

Half a kilo of soup set (chicken);
4 medium potato tubers;
large carrot;
medium bulb;
2.5 liters of filtered water;
1 incomplete multicooker glass of thin web noodles;
salt and spices for soup.

Preparation:

1. Rinse and dry the meat, place it in the bowl of your “kitchen helper” along with all the peeled and chopped vegetables.
2. Fill everything with water, add salt and seasonings.
3. The stewing or soup cooking mode is suitable. You need to activate it for an hour.
4. 10 - 15 minutes before readiness, a web of vermicelli is poured into the almost finished dish.
You can immediately pour the soup into bowls, not forgetting to add a piece of chicken to each serving.

Dietary steamed chicken fillet

Ingredients:

2 pcs. chicken breasts;
1 liter of filtered water;
garlic salt.

Preparation:

1. Place the washed and film-free breasts on a rack for steaming food. If desired, rub them with a little garlic salt.
2. Pour all the water into the “kitchen helper” bowl and place the stand with the bird.
3. Close the lid of the device and cook the chicken in the “Steam” program for about 40 – 45 minutes.

The finished dietary dish is served with low-calorie sauces. For example, based on unsweetened natural yogurt.

Stewed chicken with sour cream and garlic

Ingredients:

3 pcs. chicken legs;
1 large white onion;
dry adjika (seasoning);
fresh garlic;
5 dessert spoons of sour cream;
1 dessert spoon of lime juice;
25 g dried parsley;
salt, spices, sunflower oil.

Preparation:

1. Mix thin onion half rings with chicken legs, cut into 3-4 parts. Add to them all the spices, salt, adjika and a little sunflower oil. Mix the mixture well with your hands.
2. Set the device to baking mode for half an hour.
3. After the specified time, add sour cream to the chicken mixed with mashed garlic (the amount is chosen to taste), dried parsley and salt.
4. Switch the “kitchen assistant” to stewing mode and continue cooking for another 17 – 20 minutes.
It is especially delicious to serve this chicken with tender mashed potatoes made with milk and butter.

Chicken chops with cheese in a slow cooker

Ingredients for half a kilo of fillet:

3 pcs. onions;
5 dessert spoons of fat sour cream;
half a glass of hard cheese;
3 pcs. tomatoes;
table salt and seasonings.

Preparation:

1. Cut the chicken into slices, beat, salt and season.
2. Coat each piece of meat with sour cream, place a slice of onion on it and cover everything with tomato slices.
3. Pour some salted water into the “kitchen helper” bowl and place the chops.
4. In the stewing program, cook the meat for 35 - 45 minutes.
7 - 8 minutes before turning off the device, sprinkle the chops with grated cheese.

Cooking in a frying pan

Simple and tasty chicken dishes can also be prepared in a frying pan. This is the simplest option for housewives who do not have a multicooker and other “kitchen helpers” at hand. It is better to take a frying pan with a thick bottom and walls. For example, cast iron.

Chicken chakhokhbili

Ingredients:

1 kilo of chicken legs;
3 – 4 pcs. tomatoes;
1 bunch of fresh basil;
2 onions;
1 bunch of fresh cilantro;
1 chili pod;
hops-suneli to taste;
garlic salt;
a piece of butter.

Preparation:

1. Fry the legs on each side until golden brown along with the onion rings in butter.
2. Place mashed tomatoes without skin on them. Cook the mixture covered for about half an hour.
3. Place crushed chili without seeds, garlic salt and seasonings in a frying pan. Cook the dish for another 15 minutes.
4. After adding fresh chopped herbs, simmer the mixture for 5 - 6 minutes and turn off the heat on the stove. Serve the dish with any dry side dish.

Fried chicken pieces in a frying pan

Ingredients:

8 pcs. chicken drumsticks;
garlic salt;
1 onion;
frying fat, spices.

Preparation:

1. Heat a frying pan well with the selected fat.
2. Place the drumsticks in it, quickly fry on each side until golden brown and transfer to a plate.
3. Sauté chopped onion in the remaining fat until golden brown. Return the chicken to it and add a little more fat if necessary.
4. Add garlic salt and your favorite spices.
5. Mix chicken with onions, cover with a lid and leave on low heat for 20 minutes.
Well-fried meat should easily separate from the bones. If necessary, the cooking time can be increased.

Juicy chicken cutlets

Ingredients:

700 – 800 g chicken fillet;
2 onions;
1 egg;
dried herbs, garlic salt, pepper mixture;
a mixture of butter and vegetable oils.

Preparation:

1. Place the pieces of onion and fillet into a blender bowl and grind until smooth minced meat.
2. Sprinkle the mixture with garlic salt, add peppers, dried herbs and the contents of a raw egg. Mix the products until smooth.
3. Divide the mass into equal parts and form a small cutlet from each.
4. Fry the flatbreads in a mixture of butter and vegetable oils.
If desired, you can use breading for the cutlets - breadcrumbs, flour, crushed unsweetened corn flakes.

Chicken cutlets

Ingredients:

600 g chicken (fillet);
2 eggs;
onion head;
fresh dill;
1 dessert spoon of starch;
2 dessert spoons of classic mayonnaise;
1 dessert spoon of wheat flour;
fat for frying;
fine salt with spices.

Preparation:

1. Cut the fillet into very small pieces and add chopped dill to them (optional).
2. Pour all the dry ingredients into the resulting mass, add mayonnaise and the contents of raw eggs.
3. Mix everything well and leave it alone for at least 20 minutes.
4. Using a tablespoon, place the rested minced meat into a frying pan with heated fat in the form of flat cutlets.
5. Fry portions until golden brown and cooked through.
If possible, it is better to leave the minced meat to steep overnight in a cool place and only fry the cutlets in the morning.

Cooked in creamy gravy

Ingredients:

800 – 900 g chicken fillet;
half a kilo of peeled porcini mushrooms;
fresh dill;
garlic salt;
butter;
1 tbsp. grated cheese;
1.5 tbsp. cream;
1 egg;
onion head;
tomato.

Preparation:

1. Cut the chicken into medium pieces, sprinkle with garlic salt and leave for 15 minutes.
2. Chop the onion very thinly. Chop the tomatoes into slices. Mushrooms - cubes.
3. Place the meat in a frying pan with heated butter. Distribute porcini mushrooms over it and cook for 40 minutes, covered, stirring occasionally.
4. Place pieces of tomatoes and onions on top of the contents of the frying pan, add salt to the ingredients and pour in 1/3 tbsp. water.
5. Simmer the ingredients under the lid for half an hour.
6. About 10 minutes before the treat is ready, mix the cheese with the egg, chopped dill and cream. Add some salt.
7. Pour sauce over chicken and vegetables.
Let the mixture simmer for 10 minutes and remove the pan from the heat.

Chicken thighs in a frying pan with a golden crust

Ingredients:

A kilo of chicken thighs;
garlic or regular salt;
a small piece of butter and 1 tbsp. l. vegetable oil;
olive mayonnaise.

Preparation:

1. Cut each thigh into 2 parts. Add salt and olive mayonnaise to the chicken and mix well.
2. Heat butter and vegetable oil in a frying pan and place the chicken in it.
3. First, fry the thighs until crispy golden brown, then cover the meat with a lid, reduce the heat and simmer for 10 - 12 minutes.

The finished dish is immediately laid out on a plate, otherwise the chicken will absorb a lot of excess fat.

How to deliciously cook chicken wings in a frying pan?

Ingredients:

7 – 8 pcs. chicken wings;
2 pinches of curry;
1 pinch of salt;
2 pinches of Italian herbs;
fat for frying wings.

Preparation:

1. The wings can be cut or left whole at the request of the hostess.
2. Place them in a common bowl, add salt and all the spices. Rub the dry mass intensively into the meat with your hands and leave it like that for 50 minutes.
3. After this time, place the wings in a frying pan with hot fat.
4. Cook over high heat on one side until crispy.
5. Then turn the wings over, reduce the heat and simmer them for a quarter of an hour under a closed lid.
Serve the treat with ketchup or any hot sauce.

Chicken appetizers and salads

Chicken meat is included in many interesting snacks. These are not only salads, but also baked rolls, pizza, pita rolls and other delicious original dishes.

Boiled breast and Chinese cabbage salad

Ingredients:

Half a head of Chinese cabbage;
300 g chicken meat;
12 – 14 pcs. juicy crab sticks;
1 can of canned pineapple;
1 ripe pomegranate;
light mayonnaise and salt.

Preparation:

1. Shred the cabbage thinly, using only the soft green part.
2. Chop the sticks very finely.
3. Remove pineapples from syrup and chop into cubes.
4. Boil the chicken and divide it into large fibers.
5. Mix the products and add pomegranate seeds from the ripe fruit to them.
Dress an unusual salad of boiled chicken with pomegranate with light mayonnaise. Add salt and mix.

Chicken rolls with mushrooms

Ingredients:

1 full cup of diced mushrooms;
2 onions;
1 kilo chicken fillet;
garlic salt;
sunflower oil.

Preparation:

1. First, brown the onion half rings in oil, and then fry them along with the mushrooms. Champignons are best suited. Salt the filling.
2. Cut the fillet into slices, beat and sprinkle with garlic salt.

300 – 400 g boiled chicken fillet;
half a kilo of peeled and sliced ​​champignons;
2 large onions;
mayonnaise and ketchup;
5 medium tomatoes;
1 tbsp. grated cheese;
half a kilo of yeast dough;
butter.

Preparation:

1. Roll out the yeast dough thinly on a baking sheet.
2. Coat the base with a mixture of ketchup and mayonnaise.
3. Separately, fry mushrooms and onions in butter until cooked.
4. Distribute the cooled ingredients over the pizza base.
5. Place chicken and fresh tomato slices on top.
6. Cover everything with cheese.
Bake the pizza in the oven for 40 - 45 minutes at 200 degrees. During this time, the base should brown and the cheese should completely melt.

Lavash roll with chicken fillet

Ingredients:

1 m of Armenian lavash;
200 g chicken fillet;
classic mayonnaise;
garlic salt;
a full cup of grated semi-hard cheese;
spices;
fresh greens.

Preparation:

1. Boil the poultry fillet, cool it and turn it into fine crumbs in a blender.
2. Add garlic salt, classic mayonnaise, chopped herbs and spices to taste to the meat.
3. Cut the pita bread into two parts.
4. Spread the first one with half the filling and sprinkle with some of the grated cheese.
5. Cover it with the second half of the pita bread, over which distribute the remaining filling and cheese.
Roll it into a tight roll, cool it and cut it into pieces.

Chicken and prune appetizer

Ingredients:

200 g boiled chicken;
4 boiled eggs;
1 tbsp. peeled walnut kernels;
1 barrel pickled cucumber;
classic mayonnaise;
150 g dried prunes without pits.

Preparation:

1. The appetizer is laid out in a transparent salad bowl in layers. First comes the boiled, cooled and torn boneless chicken.
2. Next, strips of prunes pre-soaked in hot water are distributed.
3. Roasted and chopped nuts are poured onto the dried fruits.
4. Then a thin cucumber strip is laid out. You can simply grate it.
5. The last thing to pour out is the egg shavings.
The layers are coated with mayonnaise to taste. You can add salt to them if you wish.

Salad with chicken, Korean carrots and cucumber

Ingredients:

200 – 250 g of pre-cooked chicken fillet;
3 boiled peeled eggs;
several fresh cucumbers;
2/3 tbsp. Korean carrots;
salted mayonnaise.

Preparation:

1. The cooled meat is cut into large strips with a sharp knife.
2. Korean carrots need to be squeezed out of excess marinade. If the vegetable sticks are too long, you can cut them with kitchen scissors.
3. Chop the cucumbers into thin cubes.
4. Grind the boiled, cooled eggs using a medium-mesh grater.
5. Place the products one after another, coating with salted mayonnaise: carrots - fresh cucumber - chicken - egg shavings. The last layer is not flavored with sauce. It will decorate the salad.
Cool the snack thoroughly before taking the sample.

Mushroom salad with chicken fillet

Ingredients:

200 g smoked chicken fillet;
100 g soft processed cheese (from a plastic tub);
2 pre-boiled eggs;
1 boiled carrot;
½ bunch of green onions;
classic mayonnaise;
salt;
150 g marinated (whole) champignons.

Preparation:

1. Cut smoked chicken from the bones and chop into neat cubes.
2. Also cut the peeled boiled carrots and all the eggs.
3. Finely chop the onion and cut the mushrooms into slices.
4. Mix cheese with mayonnaise and add salt.
5. Combine all products and season with the resulting sauce.
Decorate the appetizer with cherry halves or any other bright ingredients.
To prepare tasty dishes from chicken fillet (breast), you should not skimp on spices and sauces. After all, this part of the bird itself is quite dry and insipid. But it is great for low-calorie dishes. Fattier, juicier treats can be obtained from red chicken meat. For example, from the thighs.

Poultry meat is a dietary and healthy product with bright taste. One of the popular dishes is baked chicken pieces in the oven. This is the method that preserves nutrients and vitamins in meat. The meat turns out tender, juicy with a beautiful golden brown crust. If you have planned dinner or lunch for a large number of people, then the best option would be to bake the chicken in pieces in the oven. The recipe is simple, quick and everyone can choose their favorite piece.

Thighs, drumsticks or drumsticks are ideal for baking pieces in the oven, it all depends on your preferences. The shins and thighs can be used with or without skin. These parts of the chicken do not dry out during cooking and turn out tender and juicy. But it’s best to bake chicken breast with the skin on, otherwise you risk ending up with dry and tough meat.

Recipe No. 1. Just chicken and nothing extra

We need:

Preparation:

Wash the chicken pieces and dry well.

Chop the peeled garlic. Place the prepared chicken in a deep plate, rub it with spices and garlic. To better soak the meat, close the plate and leave to marinate for an hour. Lightly coat a baking sheet with oil and place it on top. To avoid drying out the bird, pour a little oil or mayonnaise over it.

Bake the prepared dish for about an hour at 200°C. When baking, a golden brown crust should form. To make it tasty, tender and juicy, you need to choose the right chicken, observe the temperature when cooking and strictly monitor the cooking time.

Recipe No. 2. Chicken in garlic-lemon marinade

We will need:

Preparation:

Wash the meat well under cold water. Then we transfer it into a container, squeeze the garlic and lemon juice into it, and add spices to taste. Mix everything and let marinate for half an hour.

For baking, use chilled rather than frozen chicken so that the finished meat is juicy and tender.

Preheat the oven to 200°C. When the oven is hot enough, place the bird in the pan and pour the remaining marinade over it.

Cast iron or ceramic cookware is best suited for this. It heats up gradually and evenly, which allows the dish to bake evenly and not burn.

Cooking time 50 minutes. 15 minutes before the end of cooking, you can sprinkle with grated cheese. This dish is served with boiled potatoes or fresh vegetables.

Preparing such a dish is not difficult; it does not require special culinary skills or expensive products. The dish can be supplemented with a variety of spices that are suitable for chicken pieces, such as oregano, basil, thyme, anise, chopped bay leaf.

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Chicken fillet is a favorite food of all athletes and adherents of a healthy lifestyle. Lovers of succulent meat dishes usually avoid cooking this part of the chicken because it turns out dry and bland.

Editorial website I’ve collected 7 of the coolest recipes with which you can cook juicy and tasty chicken breasts without breaking your diet.

Chicken with broccoli in cream sauce

You will need:

• chicken breast - 1 pc. (400 g)
• broccoli cabbage - 500 g
• cream sauce - 700 ml
• Parmesan cheese - 50 g
• carrots - 1 pc.
• breadcrumbs - 50 g
• butter - 50 g
• fresh or dried tarragon - to taste
• salt, ground nutmeg - to taste

Preparation:

1. Peel the carrots and cut into cubes. Wash the broccoli and divide it into small florets. Steam carrots and broccoli in a small amount of water until half cooked.
2. Wash the chicken breast and cut into pieces. Then cut these pieces into narrow strips. Simmer the chicken in a small amount of vegetable oil in a saucepan, stirring until the meat whitens. Add salt.
3. Prepare creamy bechamel sauce with milk or cream, bringing it to the thickness of liquid sour cream.
4. Grease a baking dish with a small amount of butter. Place broccoli and carrots in a mold. Place chicken on top. Sprinkle the chicken with chopped fresh or dried tarragon. Then pour in cream sauce. Sprinkle the dish with breadcrumbs and grated Parmesan. Cut the rest of the butter into small pieces and distribute them over the surface of the dish.
5. Bake in an oven preheated to 200 degrees for 20 minutes.

Chicken fillet with mango salsa

You will need:

• 2 chicken breasts
• 1 mango
• 1 avocado
• 1/2 red bell pepper
• 1 onion
• 3 sprigs parsley
• 1 lime
• 1 tsp. red wine vinegar
• 30 ml soy sauce
• 1/2 tsp. mustard
• olive oil
• 1 clove garlic, salt, pepper

Preparation:

1. Peel the mango, avocado, onion and bell pepper and cut into small cubes. Transfer to a bowl, add vinegar and lime juice. Stir and refrigerate for 1 hour.
2. Chop the garlic, add soy sauce, 1 tbsp. l. butter and mustard. Cut the breasts into 4 parts, rub with the mixture and put in the refrigerator for 1 hour.
3. Grill the fillet for 5 minutes on each side. Before serving, spoon salsa over fillets.

Crispy chicken with hummus and vegetables

You will need:

• chicken breasts 4 pcs.
• zucchini 1 pc.
• zucchini 1 pc.
• onion 1 pc.
• hummus 200 g
• olive oil 1 tbsp. l.
• lemons 2 pcs.
• ground paprika 1 tsp.

Preparation:

1. An hour before cooking, remove the bird from the refrigerator.
2. Preheat the oven to 210 degrees. Prepare a baking sheet: grease it with a small amount of vegetable oil.
3. Cut the zucchini, zucchini and onion into slices. Season with salt, pepper and olive oil. Mix the vegetables well.
4. Wipe the chicken breast with a disposable cloth: the meat should not be wet.
5. Place vegetables on a baking sheet and chicken breast on top. Spread the meat with hummus. Sprinkle everything with lemon juice and sprinkle the bird with paprika.
6. Bake for 25-30 minutes until the dish is ready. Serve immediately.

Chicken baked with tomatoes and chickpeas

You will need:

• chicken fillet from 2 large breasts - 4 pcs.
• chickpeas - 1 glass
• fresh basil - a small bunch
• cherry tomatoes - 15-20 pcs.
• olive oil - 3 tbsp. l.
• dry oregano - a pinch
• dry thyme - a pinch
• freshly ground black pepper - to taste
• sea ​​salt - to taste

Preparation:

1. Soak the chickpeas overnight for 10-12 hours. It is advisable to put the bowl in the refrigerator to avoid souring the water.
2. Boil the swollen chickpeas for 60-90 minutes with the addition of bay leaf and black peppercorns.
3. Place the chicken in a baking dish, season it with oil and spices.
4. In a deep bowl, mix boiled chickpeas, cherry tomatoes cut into halves, basil leaves torn by hand, add a little more spices and a spoonful of oil, mix.
5. Place the chickpea-vegetable mixture around the fillet, season with salt and pepper to taste, bake in an oven preheated to 200 degrees until the chicken fillet is cooked. It is better to cover the form with foil to prevent the chickpeas from drying out.

Juicy chicken fillet in parchment with vegetables

You will need:

• green onions - a bunch
• Cherry tomatoes - 350 g
• white onion - 1 pc.
• fresh thyme - 8 sprigs
• olive oil - 2 tbsp. l.
• chicken breast - 4 pcs. (200 g each)
• dry white wine - 50 ml

Preparation:

1. Preheat the oven to 200 degrees. Cut 4 pieces of baking parchment, each measuring 40x40 cm.
2. Cut the tomatoes into halves, cut the white onion into rings. Place an equal amount of vegetables (green and white onions, tomatoes) in the center of each piece of parchment.
3. Lift the edges of the parchment and form “boats” by tying the left and right sides of the paper with kitchen twine. Add a teaspoon of olive oil and a sprig of thyme to each paper pan.
4. Salt and pepper the chicken breast, arrange the meat into “boats”. Pour the wine and remaining butter over the bird, and place a sprig of thyme on the fillet. Close the boats and place on a baking sheet.
5. Place the dish in the oven and bake for 20-25 minutes. Serve immediately, placing each boat on a plate.

Chicken rolls with cheese

The following notes will help you cook chicken correctly, tasty and with maximum benefit. 🙂

• If you are going to cook the chicken in pieces, you need to cut it across the grain;
• For chops, carefully cut the fillet lengthwise. You will get 2 halves. Place them between two sheets of parchment paper. Using a rolling pin, go over it several times. Or beat it lightly with a hammer. The finished fillet should be approximately 5mm.
• To save money, you can buy a whole chicken breast and separate the fillets yourself.

• To make the chicken juicy, marinate it first. It is good to use lemon juice, soy sauce, low-fat kefir or yogurt as a marinade. It turns out very tasty with garlic. The optimal marinating time is 30-40 minutes.
• Do not cook the fillets for more than 40 minutes to ensure they are juicy. Cooking for too long will make the meat tough.

How long to fry chicken fillet in a frying pan

Do not overcook the chicken, this will make it almost tasteless and very dry. Chicken meat cooks quite quickly. If you're short on time to prepare dinner, frying in a pan is an ideal option. To soften the meat, I recommend lightly beating it with a kitchen mallet. And first, literally for 30 minutes, marinate it in spices. In the article “” I described those that I often use myself.

Fillet, cut into pieces, as well as chops, are fried for about 15 minutes. The whole fillet will be ready in 25 minutes. For frying on a grill pan, 7-10 minutes are enough. You can also simmer the bird for half an hour over medium heat, covered.

How to cook chicken fillet in a frying pan

You know that there are a huge number of completely different chicken dishes. I will show you the simplest recipe - fry it in a frying pan. It’s very fast, but no less tasty :) Choose according to your taste how to fry chicken fillet in a frying pan. There are several ways. You can fry it whole, cut it into pieces, dip it in batter to make it juicy.

The easiest way is to fry it in pieces. To do this, you need to heat the frying pan properly and pour a couple of tablespoons of oil. Then place the pre-washed and chopped meat in the pan. Just dry it well in advance from the water so that the oil doesn’t start to sizzle and fuss :) Fry the fillet until cooked and stir occasionally. At the end, when the bird is almost ready, add spices.

Let's look at a few more recipes.

Step-by-step photo recipe for chicken fillet with cream

I love simple and delicious chicken recipes. Combined with cream, the chicken turns out very tender. Yes, to make the fillet softer, always pound the meat. Serve pasta or steamed vegetables as a side dish.

Ingredients for 2 servings:

• 1 PC. chicken breast fillet;
• 1 large onion;
• 150 ml cream 10%;
• 2 tbsp sunflower oil;
• 1 tbsp. wheat flour;
• 80-100 ml milk (or water);
• 1 tsp ground white pepper;
• salt - to taste;

Lightly beat the chicken breasts with a kitchen hammer and cut into strips. Chop the onion and fry in oil until soft. Add chicken strips and cook until color changes.

Season with spices to taste and simmer in its own juice, covered, until soft.

When the meat is tender, add cream and bring to a boil.

Stir one tablespoon of flour into milk. You need a little milk to make it smooth and free of lumps.

Pour the mixture into the pan and stir gently with a spatula until the sauce thickens. If the sauce is too thick, add a little milk and bring to a boil again. Taste and, if necessary, season with spices.

Place boiled pasta on a plate. For each serving, add 2-3 tablespoons of creamed chicken.

Before serving, sprinkle with grated cheese.

Try it, it turns out very tasty and simple!

Recipe with sour cream

Chicken goes well with sour cream. In this sauce, the fillet turns out deliciously tender and soft. And it will take very little time to cook.

You will need:

• 500 grams of chicken meat;
• two onions;
• 200 grams of sour cream;
• salt pepper;
• 2 tablespoons of vegetable oil.

Cut the bird into pieces and fry over fairly high heat. But not for long - as soon as the fillet turns white, add finely chopped onion to it.

Then fry along with the onion until it turns golden. Fire - medium. After this, add a little salt, pepper or other spices to your taste and sour cream. Stir and bring the sauce to a boil. Next, simmer, covered, over low heat. You can add a little curry for color.

Fillet on a grill pan

We all know about the dangers of fried foods. But many people cannot imagine their life without aromatic fried chicken. I found a good way out for myself in. It is possible to cook with virtually no oil. Therefore, health harm is minimized.

Food fried on a grill pan is healthier than using a regular pan. The meat cooks quickly, remains juicy and acquires an appetizing crust. If you have a grill pan on your household, you will like the following recipe.

Ingredients:

• chicken fillet;
• spices;
• vegetable oil.

Wash the fillet and dry with a napkin. Cut lengthwise into two pieces. Rub the meat with spices to your taste. Grease with vegetable oil. Place on a well-heated grill pan. Fry for no more than five minutes on each side over medium heat.

What I like about this frying pan is that you don’t have to add additional oil to the pan. The meat is cooked in its own juices. And beautiful transverse stripes give the dish a beautiful look. It's like going to nature. And as a side dish, you can fry vegetables in a grill pan - bell peppers, zucchini slices and tomatoes. Try it yourself.

Chicken in batter

Fillet in batter usually turns out especially juicy. When cooked this way, the juice does not escape from the meat. To cook chicken in batter you will need:

• fillet;
• salt, spices;
• flour;
• egg;
• vegetable oil.

Wash the meat, dry it and cut into medium-sized pieces. Salt and rub with your favorite spices. Sprinkle with a little vegetable oil and leave to marinate for 30-40 minutes.

For the batter, beat 1 egg. Add a little salt, a tablespoon of flour. Mix everything well. If desired, you can also add greens to the batter.

Dip pieces of meat in batter and place in a frying pan heated with vegetable oil. Fry until done. Chicken in batter goes perfectly with fresh vegetables.

Be sure to check out another one. My husband is simply delighted with this chicken :)

Recipe with tomato sauce

Chicken fillet with gravy cooks quite quickly. By making different gravies, you can get dishes that are very different from each other. One simple option is chicken with tomato sauce.

To prepare this dish, take:

• chicken fillet;
• tomato sauce (you can use ketchup instead);
• flour;
• onion;
• salt, spices.

Wash the meat and cut into medium-sized pieces. Salt, add pepper, roll in flour. Fry in a frying pan.

For the gravy, take a couple of tablespoons of flour and dissolve in 500 ml of water. Then add tomato sauce or ketchup, spices, salt. Fry chopped onions in a frying pan. Place the browned chicken in the pan with the onions. Pour the gravy into the pan and simmer over low heat for no more than 20 minutes. And I also love

Fillet is the most healthy part of chicken, as it contains a minimum of cholesterol. Thanks to the small amount of connective tissue, it is easily absorbed. Chicken is very good when compared to other types of poultry and meat. At the same time, the amount of fat is minimal and the calorie content is low. This makes chicken breasts indispensable for people involved in fitness and leading a healthy lifestyle. There are even .

Eating chicken helps in building muscle mass. It also has a beneficial effect on the functions of the nervous system and brain, strengthens bone tissue. After all, chicken meat contains collagen, which...

Chicken selection

Recently, various kinds of horror stories about chickens fed with hormones and antibiotics have become popular. Many people are simply afraid to buy chicken meat! But you shouldn’t refuse such a unique product. You just need to know some rules for choosing quality chicken.

When purchasing chicken fillet, be sure to check its expiration date. If you buy at the market, it is better to ask to see a quality certificate. If the meat is packaged, pay attention to the manufacturer and product information on the packaging.

Try applying light pressure to the product with your finger. If it does not return to its original shape, it means that the fillet has been re-frozen. It is better to choose a medium-sized chicken. Too large may indicate that the bird was raised with hormones. The color of the product should be pinkish and uniform. Choose meat without damage or bruising.

What to serve with fried chicken

Chicken goes well with many foods. The healthiest option is with any salad or baked vegetables. Rice, mashed potatoes, and legumes are also suitable as an addition. Mushrooms and cheese complement the taste of chicken well. The following spices are traditionally used in preparing chicken dishes:

• garlic;
• curry;
• oregano;
• thyme;
• turmeric;
• marjoram;
• coriander;
• paprika;
• rosemary.