How to fry chicken fillet in pieces in a frying pan. How to fry chicken fillet in a frying pan

How and how much to fry chicken fillet in a frying pan

There are not so many nutritious and affordable products today, but chicken fillet can still be considered one. Dishes made from this product are almost always low in calories, even if you fry it in a frying pan. Chicken breast cooks very quickly, especially if cut into small pieces. Therefore, many housewives are interested in how long to fry chicken fillet in a frying pan.

How long to fry chicken fillet

It is important to know how many minutes to fry chicken pieces, as it is quite easy to dry it out. This part of the chicken is considered the driest, so you can easily “overcook” it in a frying pan. If the fillet is cut into small pieces, then over medium heat a golden crust will form in 5-7 minutes, no more. Just stir a couple of times and the fillet is ready.

How to properly fry chicken fillet

Before frying chicken fillet, you need to marinate it for at least half an hour. A marinade of wine, soy sauce, lemon juice, kefir and so on will make the fillet more juicy. But you can simply rub it with salt and black pepper, in which case it is especially important to monitor how long to fry the chicken breast. There are no recommendations on how to properly marinate the fillet and how long it should be - this is a matter of taste, but you definitely don’t need to keep it for a day, as it may spoil.

How to fry chicken fillet

How to fry chicken fillet pieces

Products
Chicken fillet - 2 pieces
Salt - 1 teaspoon
Ground black pepper - half a teaspoon
Vegetable oil - 2 tablespoons

How to fry fillet pieces
1. Chicken fillet, if frozen, defrost.
2. Rinse the chicken fillet under running water, squeeze lightly and wipe with napkins.
3. Place the fillet on a board, cut the fillet into pieces with a side of 2 centimeters, trying to ensure that the fibers are diagonal to the cube.
4. Place the frying pan over medium heat and heat for 1 minute.
5. Pour 2 tablespoons of vegetable oil.
6. Place the chicken fillet cut into pieces.
7. Fry the chicken fillet with constant stirring for 15 minutes.
8. 1 minute before the end of frying, add salt and pepper.

How to Fry Chicken Chops

Products
Chicken breast fillet - 3 pieces
Cheese - 150 grams
Ham - 150 grams
Egg - 2 pieces
Garlic - 1-2 cloves
Ground black pepper, salt, spices - to taste
Flour - 1 tablespoon (with top)

How to Fry Chicken Chops
1. Wash 3 chicken breast fillets (for chops, it is preferable to use chilled chicken meat rather than chicken) and dry with a paper towel. Cut each layer with a sharp knife along the base into two layers. Do not cut all the way so that the breasts can be opened. If the knife went right through the fillet in some places, you need to overlap the edges of the hole when beating it. Then, when lowered into the batter, the minced meat will not come out.
2. Beat the meat on both sides. The blows should be applied carefully so as not to tear the pieces. Lightly salt the finished chops, sprinkle with spices and ground black pepper and marinate for several minutes.
3. Grate 150 grams of cheese on a coarse grater, cut 150 grams of ham into cubes and place in layers on half of each breast.
4. Cover the filling with the other half of the breast, pat it a little with your hand to evenly distribute the mass and beat it around the edges - “seal” the breast.
5. In a deep plate, beat 2 eggs with a whisk, add a pinch of salt and a chopped clove of garlic. Continuing to stir, add a tablespoon of flour. The result should be a homogeneous consistency, similar in thickness to sour cream. As an option for batter, shake the egg mixture with salt and pour the flour into different plates. In this case, the chicken chops need to be rolled first in flour and then dipped in the egg. This must be done carefully so that the filling does not fall out.
6. After dipping the chicken chops into the batter, immediately place them in a hot frying pan.
7. Fry over moderate heat on both sides for about 8 minutes until golden brown. Carefully turn the chops with a spatula or fork so as not to tear the pieces. This should be done quickly, with one movement of the hand, then the batter will not spread across the pan.

How to stew chicken fillet in creamy sauce with mushrooms

Ingredients
Chicken - 500 grams
Fresh champignons - 200 grams
Cream 20% - 200 milliliters
Vegetable oil - 3 tablespoons
Cheese - 100 grams
Salt and pepper - to taste

How to fry chicken fillet with mushrooms
1. Wash the chicken, dry it, cut into pieces across the grain.
2. Heat a frying pan, pour oil, add chicken.
3. Salt and pepper the chicken fillet, fry for 10 minutes over medium heat without a lid.
4. Wash the champignons and cut into slices, add to the frying pan with the chicken, and fry without a lid for 15 minutes over medium heat.
5. Add salt to the chicken fillet to taste, pour in cream and fry for 10 minutes, stirring.
6. When serving the stewed chicken fillet, place the meat on plates and grate the cheese on top.
Calorie content of stewed chicken fillet in creamy sauce with mushrooms 113 kcal/100 grams.

Chicken fillet fried in a slow cooker

Products
Chicken fillet - 2 pieces
Ground black pepper, mixture of peppers, paprika, curry - to taste
Soy sauce - half a glass

How to cook
1. If the chicken fillet is frozen, then it needs to be defrosted a day before cooking.
2. To do this, remove the meat from the freezer, put it in a container or on a plate and put it in the refrigerator.
3. Before cooking, rinse the thawed chicken fillet thoroughly under running cold water.
4. If the chicken fillet is freshly purchased, you must rinse it thoroughly under running cold water before cooking.
5. Dry the washed chicken fillet with a paper towel.
6. Place the fillet in a container, sprinkle with ground black pepper, a mixture of peppers, paprika, curry and sprinkle with soy sauce.
7. Cover the container with the fillet with a lid and place in the refrigerator. Marinate for 2.5 hours, turning every half hour in soy sauce.
8. Turn on the multicooker to the “Baking” mode. Place the marinated chicken fillet in the multicooker bowl so that there is a distance of 2 centimeters between the meat. Close the lid and cook for 10 minutes.
9. Turn the fillet over to the other side and cook for 20 minutes.
Remove the fried fillet from the multicooker, place on a plate and cut into slices.

Fun facts about fried chicken

Calorie content of fried chicken fillet 163 kcal/100 grams.

Shelf life fried chicken - 5 days in the refrigerator, 5 months in the freezer and 24 hours at room temperature.

Cost of chicken fillet- 300 rubles/1 kilogram (Moscow, October 2015).

Honey mustard marinade

for 500 grams of chicken fillet

Products
Soy sauce - 6 tablespoons
Ketchup (tomato) - 4 tablespoons
Honey - 2 tablespoons
Mustard - 2 teaspoons
Garlic - 4 cloves
Pepper to taste

How to marinate chicken fillet in honey marinade
Peel and chop 4 cloves of garlic. Mix 6 tablespoons of soy sauce, 4 tablespoons of tomato ketchup, 2 tablespoons of honey, 2 teaspoons of mustard, garlic and pepper in a bowl. Cut the chicken fillet into large pieces. You should marinate like this: place a piece of chicken fillet on a plate or in a plastic bag, pour 1 tablespoon of marinade on it, put the next piece of chicken on top, pour over the marinade, and so on until the fillet is finished. Wrap the chicken meat with the marinade in cling film and refrigerate for 2 hours.

Garlic marinade

for 800 grams of chicken fillet

Products
Garlic - 3 cloves
Olive oil - 1 tablespoon
Mustard - 2 tablespoons
Dried mixture of aromatic herbs (parsley, basil, oregano, rosemary) - 2 teaspoons
Salt - 1 teaspoon

How to marinate fillet in garlic marinade
Peel 3 cloves of garlic and pass through a garlic press. To prepare the marinade, mix all ingredients. Defrost chicken fillet, wash, dry with a napkin and cut into slices. Rub each slice with the resulting marinade on all sides, place in a plate, cover with a plate or plastic wrap and leave in the refrigerator for 3 hours.

Sauce with lemon juice

for 800 grams of chicken fillet

Products
Mayonnaise - 200 grams
Ketchup (tomato) - 100 grams
Garlic - 3 cloves
Lemon - half
Dill greens – 5 grams
Ground black pepper - to taste

How to make lemon sauce for fillet
Peel and chop 3 cloves of garlic. Wash the lemon, wipe with a dry cloth, cut in half, squeeze the juice from one half and remove the lemon seeds. Wash the dill, dry it and chop it finely.
Mix 200 grams of mayonnaise, 100 grams of ketchup, chopped garlic, lemon juice, herbs; add ground black pepper and mix everything. Serve the sauce separately in a gravy boat.

How to fry chicken fillet in a frying pan step by step video recipe

We have also prepared a video for you to fully understand the step-by-step cooking process.

Looking at the tips on how to fry chicken fillet in a frying pan, you can easily prepare this dish at home, having all the necessary ingredients.

Even more delicious recipes:

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

What can you cook for a second chicken fillet?

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

How and how long to fry chicken fillet so as not to dry it out

With all its advantages, chicken fillet has only one drawback: if you cook it incorrectly, it becomes tough and dry. When purchasing, choose chilled breasts that are light pink in color. To preserve the juice and preserve the delicate texture of the fibers, it is preferable to cut the meat across the fibers, then when heat treated in a frying pan, they seem to be sealed, maintaining juiciness.

Another way to preserve the delicate taste is to use batter. Prepared without milk or cream, it will reliably preserve the structure of the chicken fillet fibers. Pay attention to the frying time in a frying pan: for pieces no more than a centimeter thick, 2-3 minutes will be 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 frying pan with photos

The rich recipe of dishes based on chicken sirloin provides housewives with the opportunity to pamper their loved ones with healthy and tasty dishes. Fried, stewed, baked breast, cooked in a frying pan, is good for both everyday consumption and for the holiday table. Perfectly combined with side dishes - porridge, pasta and potatoes, chicken meat with different sauces will diversify your diet in every sense.

For lovers of healthy food, a dish from this part of the chicken carcass cooked in a frying pan will not bring additional calories if you use a minimum of vegetable oil during cooking. Roasting will be needed to “seal” the fibers of the meat, preserving the juices inside each piece. You can always offer chicken skewers to children, and for those who want to lose weight, dishes consisting of fillet, vegetables, and hard cheeses are suitable.

Chicken fillet chops in batter

Chicken chops turn out tasty and tender if you cut the breast across the grain into plates no thicker than 1.5 cm. When cutting longitudinally along one half of the fillet, so that the meat is not dry, keep it in batter for half an hour to an hour. Boiled rice with curry would be a wonderful side dish for chicken chops. The taste of the latter goes well with poultry, so this dish will be satisfying and healthy.

To cook chicken breast in a frying 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.

Available materials:

  • cling film;
  • chop hammer;
  • container for batter;
  • pan.

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

  1. Rinse the breast halves under running water. Dry using a paper towel.
  2. Using a sharp knife, cut the meat into thin slices 1.5-2 cm thick.
  3. Roll out the cling film, carefully place the pieces and wrap. This is necessary so that the chicken meat retains its integrity during the beating process.
  4. Lightly pound the chicken pieces. Do not overdo it! The fibers of the loin are very delicate, so excessive force can cause the juice to leak out, and the finished dish will become dry and tasteless.
  5. Remove the film and salt the chops on each side.
  6. Prepare the batter:
    • Break the eggs, mixing thoroughly with a whisk.
    • Season with a pinch of salt, black pepper, and spices to taste. Whisk again.
    • Add 1 tbsp. l. flour, stirring the mixture. You must prepare a viscous, thick, homogeneous mass without lumps.
  7. Heat a frying pan, pour in a tablespoon of refined vegetable oil.
  8. Dip each piece of chicken fillet into the batter so that the batter covers the surface of the entire chop, and place in a preheated frying pan.
  9. It is recommended to fry for 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 liquid (juice) that flows out should be light in color.

If you want to cook 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. This way the fillet will stew well, and you will have peace of mind for your child. The chicken breast prepared in this way will be juicy and tender, but the breaded crust will become less crispy.

Chicken fillet fried in pieces with onions and potatoes

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

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

You will need these ingredients:

  • chicken meat (breast) – 0.5 kg;
  • potatoes – 1-1.5 kg;
  • onions – 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 frying pan with potatoes:

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

Stew chicken breast fillet in cream

Chicken meat cooked in creamy sauce will acquire a tender, juicy taste. Before cooking a dish in a frying pan, stop by your nearest supermarket to purchase:

  • chicken fillet – 1 kg;
  • onions – 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 and dry. Cut into small strips or cubes.
  2. Pour oil into a heated frying pan and add meat.
  3. Fry the prepared pieces over medium heat, stirring thoroughly, for 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 frying pan;
    • when it starts to turn golden, add flour;
    • mix thoroughly for a minute;
    • gradually pour in the cream, stirring vigorously so that no lumps remain;
    • bring to a boil and set aside from the stove.
  5. Add peeled and finely diced onions to the meat.
  6. Reduce heat and simmer covered for another 5 minutes.
  7. Then salt and season with spices.
  8. Pour the prepared sour cream sauce into the poultry fillet fried with onions, cover with a lid and simmer for 10-15 minutes. Remove from heat, let cool slightly and enjoy!

Chicken fillet in breadcrumbs on a grill pan

An excellent substitute for chicken nuggets for fast food fans will be pieces of chicken fillet cooked in breadcrumbs. To reduce the calorie content of the dish, after cooking, place 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. Toast a piece of bread in the oven.
  2. Grind with a blender.
  3. Pour 2 tbsp into the frying pan. l. sunflower oil, add bread crumbs, add salt and spices. It will be very tasty if you add curry or chicken seasoning.
  4. Fry lightly, pour into a plate. Let cool.

To prepare breaded poultry, 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 slices no more than 1 cm thick (preferably across the grain).
  2. Lightly salt each side.
  3. In separate containers, beat the eggs, add flour and breadcrumbs.
  4. Dredge each piece in flour, dip in egg, then coat well.
  5. Pour oil into a hot grill pan and add chicken pieces.
  6. To prepare the dish, you will need 4-5 minutes to sear the meat on each side.

Shish kebab on skewers in soy sauce

Chicken kebab cooked on skewers and fried in a grill pan turns out incredibly tasty and juicy. This option is suitable for housewives who do not have a grill function in the oven. In this case, the chicken breasts should be marinated first. 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. Place raw chicken meat in a container, sprinkle with onions.
  4. Pour in the soy-kefir marinade and leave for 3-4 hours.
  5. To prepare the shish kebab, heat a grill pan by adding oil.
  6. Thread pieces of chicken and onion alternately onto wooden skewers/skewers.
  7. Place the prepared skewers on the frying pan.
  8. Fry on each side over high heat for 2-3 minutes.
  9. Reduce heat to low, add 50 ml water and cover with a lid.
  10. After 15 minutes, remove the lid, let the water boil away, and let the kebabs brown on all sides.

How to deliciously fry chicken thigh fillet with pineapples

Chicken thigh fillet cooked in a frying pan will be juicy and melt in your mouth. Carefully remove the pit with a sharp knife so as not to damage the integrity of the piece. This part of the chicken is juicier than the breast, so it does not require breading. The cheese crust with “hidden” pineapple will give the dish an exquisite sweetish taste. 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 integrity of the sirloin.
  3. Preheat the grill pan. Place the thigh and fry on each side for 4-5 minutes.
  4. Remove from the pan and place on a baking sheet or other baking container.
  5. Sprinkle with a small amount of grated cheese and place a pineapple ring on top.
  6. Place in an oven preheated to 180⁰ for 15-20 minutes.
  7. At this time, mix the cream with cheese. Add spices or herbs if desired.
  8. Remove the meat from the oven. Distribute the resulting creamy cheese mixture evenly among the pieces and bake for another 7-10 minutes.

Chicken breast with tomatoes, onions and cheese

Do you want to prepare an exquisite restaurant dish for your holiday table? Bake chicken breasts with vegetables under a 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 and dry.
  2. Cut the whole piece in half lengthwise.
  3. Salt and pepper. Roll in flour.
  4. Place in a preheated frying pan and fry on each side for 4 minutes.
  5. Wash and peel the tomatoes and cut the onion into rings.
  6. Place pan-fried chicken fillet on a baking sheet.
  7. Lubricate with mayonnaise. Place tomato slices on top, then a layer of onion, brushing with mayonnaise.
  8. Grate the cheese on a fine grater and sprinkle the chicken fillet halves in a thick layer.
  9. Preheat the oven to 180⁰C. Bake the breast for 10 minutes, checking the cheese periodically. Turn off the oven, leaving the meat for a couple more minutes.
  10. Chicken fillet cooked in a frying pan and oven under a cheese cap is ready. Bon appetit!

Video recipes with chicken fillet in a frying pan

Want to cook chicken fillet in a frying pan? The most useful method will be light frying with further stewing of the meat. To make the dish juicy and tasty, you need to control the cooking time. The ideal side dish for chicken fillet in a frying pan would be vegetables and mushrooms: frozen or fresh. A variety of seasonings and sauces complement the taste of the dish, making it deliciously tender, aromatic, and simply “finger-licking”!

You can treat yourself and your loved ones to a delicious dish by preparing chicken breast with onions and mushrooms. The highlight will be the sour cream sauce, which will add a light lactic acid flavor that goes well with mushrooms, meat and vegetables. Another temptingly tasty and healthy recipe is fillet with vegetables. The dish requires only frozen vegetable mixture and chicken. Learn the secrets of cooking chicken breast in a frying pan in the video below.

Juicy chicken fillet in sour cream sauce with mushrooms

Chicken fillet with vegetables: fast and tasty

Poultry is the main product of any dietary diet, as well as one of the leading types of meat in oriental cuisine.

There are so many amazing dishes you can prepare from it, but to make the meal really tasty, you should know how to fry chicken fillet in a frying pan correctly. We have prepared for you the best poultry recipes that you can easily repeat at home, but first, a little about the intricacies of cooking white meat.

How and how much to fry chicken fillet

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

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

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

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

Arabic chicken fillet on a grill pan

Ingredients

  • - 2 pcs. (whole) + -
  • Walnut kernels- 1 tbsp. + -
  • - 8 tbsp. + -
  • — 4-6 cloves + -
  • - taste + -
  • Pepper mixture - 1 tsp. + -
  • Seasoning for chicken- 2-3 tsp. + -
  • - 1 tbsp. + -

How to fry chicken fillet in a frying pan

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

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

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


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

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

Chicken fillet in a frying pan with mushroom sauce

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

Ingredients

  • Chicken fillet – ½ kg;
  • Onion – 1 head;
  • Fresh champignons – 0.2 kg;
  • Cow's cream (fat) – 1 cup;
  • Hard cheese – 100 g;
  • Sunflower oil (not aromatic) – 50 ml;
  • Salt - to taste.
  1. Cut the chicken meat into small oblong slices along the grain and send it for frying in a very heated frying pan with vegetable oil poured into it.
  2. Add chicken on top and pepper to taste. This amount of meat will require approximately ½ tsp. salt (rock).
  3. Stirring, cook the fillet over moderate heat for 10 minutes without covering the container with a lid.
  4. While the chicken is frying, we cut the onion into small cubes, cut the champignons into slices and put all the cuttings into the frying pan.


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

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

How to fry chicken fillet in a frying pan with onions

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

Ingredients

  • Boneless chicken breast – 0.5 kg;
  • Onions – 2 onions;
  • Low-fat sour cream – 0.2 kg;
  • Salt - to taste;
  • Seasoning for chicken – 1 tsp.
  1. Cut the fillet into medium-sized cubes and place in a hot frying pan, greased with oil. Fry the meat slices quickly, stirring constantly, until the pieces turn white on all sides.
  2. Then add more oil and add the onion, cut into quarters of rings, into the container and reduce the flame under the frying pan. This amount of onion will make the meat more juicy, tender and aromatic.
  3. Continue frying the meat and onions until the vegetable turns brown. At this stage, we can add salt and spices to our dish.
  4. Next we also add sour cream to the pan. If it is too thick, then you can splash a little water and mix everything vigorously.
  5. Cover over low heat and cook until cooked for 5-10 minutes.

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

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

Chicken breast is a valuable product. With a low calorie content, it has high nutritional value. It is easy to prepare and pleasant to eat. It is combined with a variety of spices, sauces, and side dishes. It is good both baked, stewed and fried. Chicken breast is especially quick and easy to cook in a frying pan, and if housewives choose another method of cooking it, it is most often for fear of drying it out. In fact, knowing some of the subtleties will allow you to make juicy and soft breast, regardless of the method of preparing it.

Cooking features

To ensure that the chicken breast in the frying pan turns out tender and juicy, you need to follow a few simple rules.

  • It is better to fry fresh or chilled breasts. Otherwise they will not be juicy enough. Frozen breasts can be stewed, but even in this case they must be defrosted correctly. If you put them in water or heat them in the microwave, they will become dry, and even the richest sauce will not restore their juiciness. Thawed in the refrigerator, without a sharp temperature change, the breasts will remain almost as juicy as those that were not frozen.
  • To make the breasts juicier and more tender, it is recommended to marinate them before cooking. It is not necessary to keep it in the marinade for a long time; usually 20–30 minutes is enough.
  • In order for breasts cooked in a frying pan to be soft, they need to be cut across the grain or beaten. It is best to beat through a layer of polyethylene, for example, by putting a piece in a bag. Thanks to this, the meat will not stick to the hammer and tear, and splashes will not scatter throughout the kitchen.
  • It is not advisable to fry chicken breasts without breading or batter. The dough or breading creates a protective barrier that prevents liquid loss. Thanks to them, the juiciness of the meat is preserved.
  • Place the breaded breasts on a hot frying pan and fry in a sufficiently large amount of oil. In this case, they will not burn and will remain juicy.
  • You need to salt the chicken breasts at the last stage of cooking. Otherwise, the salt will “pull” moisture out of them and they may become dry.

Individual cooking features may depend on the specific recipe, but the general principles do not depend on this.

Breaded fried chicken breasts

  • chicken breast – 0.5 kg;
  • wheat flour – 80 g;
  • chicken egg – 2 pcs.;
  • garlic – 2 cloves;
  • salt, spices - to taste;

Cooking method:

  • Wash the chicken breast and remove the skin. Separate the fillet from bones and cartilage. Cut each piece of fillet lengthwise into 3 pieces. Place the layers of meat in a bag and beat through it with a culinary hammer.
  • Pass the garlic through a special press, mix with a spoon of oil and coat the chicken chops with this mixture. Season them to taste and refrigerate for 20 minutes.
  • In a bowl, whisk the eggs.
  • Sift the flour onto a flat plate.
  • Heat oil in a frying pan.
  • Remove the chops from the refrigerator, roll in flour, then in egg, then again in flour. Place in a frying pan with boiling oil.
  • Fry over medium heat until golden brown on both sides. Then reduce the heat, salt the breasts, cover the pan with a lid and keep the chops on the stove for another 5 minutes.

Video recipe for the occasion:

Before placing the chops on plates, it doesn’t hurt to place them on a napkin to drain off excess oil. Potatoes, rice, and vegetables are suitable as a side dish.

Chicken breast nuggets

  • chicken breast fillet – 0.4 kg;
  • soy sauce – 40 ml;
  • egg – 2 pcs.;
  • corn flour - how much will be needed;
  • breadcrumbs - how much will be needed;
  • seasoning for chicken - to taste;
  • vegetable oil - how much will be needed.

Cooking method:

  • Rinse the chicken fillet, pat dry with a napkin and cut across the grain into pieces no more than 1 cm thick, or even a little thinner.
  • Add chicken seasonings to soy sauce and stir. Marinate the chicken pieces in the resulting mixture.
  • Beat the eggs in a bowl. Prepare the crackers.
  • After 20 minutes, heat the oil in a frying pan. Dredge chicken pieces in cornmeal, then dip them in egg, then coat in breadcrumbs.
  • Place in boiling oil and fry for 3-4 minutes on each side in boiling oil.

Chicken nuggets are juicy and soft. They can be served with a side dish, used to make sandwiches, or served as an independent snack.

Chicken breasts in batter

  • chicken fillet – 0.4 kg;
  • chicken egg – 2 pcs.;
  • milk – 100 ml;
  • flour - how much will be needed;
  • salt, pepper - to taste;
  • vegetable oil - how much will be needed.

Cooking method:

  • Separate the fillet from the chicken breast. Wash it, cut it into pieces 1 cm thick across the grain.
  • Beat the eggs together with milk, add salt and pepper to them, stir.
  • Sift the flour and add it in small portions to the egg-milk mixture, stirring thoroughly each time until you get a homogeneous, lump-free dough, the consistency of sour cream.
  • Heat the oil in a frying pan and fry the chicken pieces in it, after dipping each one in the batter.
  • Place on a napkin to remove excess oil.

Chicken breasts fried in batter can be served without a side dish. They are also suitable for a buffet table, as they are small in size, appetizing and tasty.

Chicken breast in a frying pan in creamy sauce

  • chicken breast fillet – 0.8 kg;
  • cream – 0.2 l;
  • garlic – 5 cloves;
  • curry seasoning – 20 g;
  • vegetable oil - how much will be needed;
  • cheese – 100 g;
  • salt - to taste.

Cooking method:

  • Cut the chicken breasts into pieces and pound lightly.
  • Mix the cream with curry seasoning and a tablespoon of vegetable oil. Marinate the breasts in the cream for 30 minutes.
  • Remove the breasts from the cream.
  • Crush the garlic with a press and rub the breasts with it.
  • Pour oil into the pan. Put it on fire.
  • When the pan is hot, place the breasts on it. Fry them on each side for 2 minutes over high heat without a lid.
  • Pour in the remaining marinade, add salt and leave to simmer over low heat for 10 minutes.
  • Finely grate the cheese. Sprinkle the dish with it and leave on the fire for another 5 minutes.

Breasts in cream sauce turn out unusually soft and tender. They go well with both mashed potatoes and rice.

Chicken breast in a frying pan with vegetables

  • chicken breast fillet – 0.4 kg;
  • bell pepper – 0.4 kg;
  • onions – 100 g;
  • zucchini - 0.3 kg;
  • garlic – 2 cloves;
  • salt, pepper, herbs - to taste;
  • vegetable oil - how much will be needed.

Cooking method:

  • Wash and dry the breast.
  • Chop the greens with a knife and mix with pepper.
  • Finely chop the garlic and add to the greens.
  • Rub the breasts with the resulting mixture, leave for 20 minutes in a cool place.
  • Peel the onion and cut it into thin half rings.
  • Wash the pepper, remove its stems and seeds. Cut into small strips.
  • Peel the young zucchini and cut into thin slices.
  • Pour oil into a frying pan and heat it to a boil.
  • Place the breasts in boiling oil and fry them on all sides for 10-15 minutes.
  • Add vegetables to the breasts and add salt to taste. Reduce heat and cover the pan with a lid.
  • Simmer the breast with vegetables for 20 minutes, stirring occasionally.

Before serving, the breast should be cut into portions. A few pieces of breast, some stewed vegetables and a side dish, which can be boiled rice or mashed potatoes, are placed on a plate.

Chicken breast cooks in a frying pan very quickly. If you follow the advice of professionals, she will learn to be juicy and soft. There are so many recipes that everyone can choose the one that suits their taste best. Some recipes are appropriate to use for preparing a weekday lunch, while others are suitable for welcoming guests.