Step 1: prepare the chicken fillet.

Wash the chicken fillet well under running warm water, dry with kitchen paper towels and place on a cutting board. Using a knife, we clean the meat from veins, films, cartilage and fat. Now cut each breast lengthwise into two halves, and then rub each piece on both sides with a small amount of salt and freshly ground black pepper. Place the prepared ingredients into a medium bowl and set aside. Let the meat soak in the spices a little.

Step 2: prepare the garlic.

Place the garlic on a cutting board and press lightly with the tip of a knife. This way we can quickly remove the husks. Next, rinse the cloves under running water and place them back on a flat surface. Grind each component one by one using a garlic press directly into an empty saucer.

Step 3: prepare the thyme.

Place the thyme sprigs on a cutting board and finely chop with a knife. Pour the chopped greens into a clean saucer.

Step 4: prepare hard cheese.

Using a fine grater, grate the hard cheese directly onto the cutting board. Then pour the shavings into a clean plate and leave it alone for a while.

Step 5: prepare the creamy dressing for the dish.

Pour heavy cream into a small bowl, add Dijon mustard, chopped garlic, thyme and salt and freshly ground black pepper to taste. Using a tablespoon, mix everything thoroughly until smooth. That's it, the gas station is ready!

Step 6: cook chicken fillet in cream and cheese.

Pour some vegetable oil into the frying pan and place on medium heat. When the contents of the container are hot, carefully place the pieces of chicken fillet here. Fry the meat on both sides until a golden crust appears on the surface. Attention: If necessary, you can slightly increase the heat. At the end, turn off the burner, and use a wooden spatula to transfer the ingredients into a deep baking dish.

Now pour the creamy dressing over the chicken breasts. And sprinkle grated hard cheese on top.

Turn on the oven and preheat it to temperature 180 degrees. Then place a container with meat on the middle tier and cook everything for 20-25 minutes. During this time, the meat will become juicy, soaked in creamy dressing, and a beautiful golden brown crust will appear on top. Immediately after this, turn off the oven, and take out the pan using oven mitts and set it aside. Let it cool slightly.

Step 7: Serve chicken fillet in cream with cheese.

Using a wooden spatula, carefully transfer the still hot chicken fillet from the baking dish onto a special plate and serve it to the dinner table. The dish turns out to be exquisite, very tasty, juicy and satisfying, so it can easily be served with fresh vegetables, baked potatoes and various sauces to suit your taste.
Enjoy your meal!

To prepare the dressing, drinking cream with a fat content of at least 35% ;

Any hard cheese is suitable for this dish. For example, Russian, Kostroma, Adygei, Radomer, Dutch, Edam and others to your taste;

If you don't have fresh thyme, then use dried ground thyme;

There is also no need to fry the chicken fillet too much; it will finish cooking in the oven. It is enough for it to be covered on both sides with a golden crust. To do this, you can turn the heat to maximum and monitor the process all the time;

If you are using frozen chicken, then be sure to bring it to room temperature beforehand. To do this, place the meat in a deep bowl and fill with warm water. Let it sit like this for several hours. Attention: From time to time you can change the water to new one. The main thing is that the liquid is not hot.

Chicken breast is a tender and dietary meat that cooks very quickly.

There are a lot of interesting recipes that help diversify the family’s diet and try Russian, European, Pan-Asian options for preparing pieces of poultry. Below we will tell you recipes for chicken breast in a frying pan, consider the secrets of cooking and little subtleties that will never interfere with the housewife.

Chicken breast in sour cream sauce is a real lifesaver for busy housewives, when there is sorely not enough time for delights, and all household members are waiting for a hot dinner. The advantages of the dish are its low cost and simplicity of ingredients, which, with a high degree of probability, are in every refrigerator.

What we need:

• chicken fillet - 500-800 g;
• sour cream - 250 g;
• a couple of tablespoons of flour;
• onions - 1 pc.;
• vegetable oil for frying - 50 ml;
• salt, pepper to taste;
• any spices (you can use Provençal herbs or curry) - a pinch.

Let's start cooking.

1. Cut the chicken fillet into large cubes or strips - whichever you prefer. Quickly fry in hot vegetable oil, add onions to it and quickly fry everything again.
2. As soon as the chicken gives juice and turns white, this is a signal that it is time to add the sauce. Pour a glass of sour cream, sprinkle with flour (with it our sauce will acquire a pleasant, slightly oily consistency), heat everything up, let the sauce thicken and immediately turn off the stove.

The whole process takes hardly more than 10 minutes. In the hot sauce, the breast reaches full readiness, becomes tender and creamy. All that remains is to sprinkle it with your favorite spices and serve it to the table.

Do not let the sauce boil too much, otherwise the sour cream will “curdle”.

The beauty of the dish is its versatility. Want to add a European flavor? Season with herbs de Provence or Italian oregano. Do you want to eat dishes with a slight Pan-Asian accent? Add a pinch of curry (just don’t overdo it, because the spice is very strong). And you can choose any side dish: from spaghetti to the usual boiled potatoes. How delicious is this breast with mashed potatoes! Sprinkle with herbs, cut off a piece of bread and eat, savoring every bite.

Recipe for cooking in batter

Fillet in batter in a frying pan is very similar to the nuggets loved by children. Many mothers do this: they fry chicken fillet in batter, pass it off as nuggets and, as practice shows, children willingly believe, sweeping it up without a trace. In addition, chicken breast, which is “naturally” dry, turns out very juicy in batter.

Ingredients for the recipe:

• 1 large chicken breast;
• egg;
• flour;
• 100 ml kefir or fermented baked milk;
• salt, pepper to taste;
• oil for frying.

The preparation is very simple:

1. We cut the fillet from the bone, cut it into pieces the size of a matchbox. The chicken will turn out even juicier if you marinate it in milk in advance.
2. Let's prepare the batter. To do this, mix milk, egg, flour, salt and pepper. The dough should be the same thickness as sour cream - smooth, without lumps.
3. Heat vegetable oil in a frying pan.
4. Now quickly dip the breast pieces into the batter and throw them into the oil. Fry on both sides until golden brown.
5. Place the finished pieces on a paper towel and it will absorb excess fat.

We eat the appetizer hot, dipping it in barbecue sauce, ketchup or sour cream with herbs and garlic.

Tender chicken breast with cheese in a frying pan

It's no secret that men are big fans of French-style meat, which is distinguished by the presence of a cheese cap. But it’s always easy to prepare a kind of light version, where there is no mayonnaise, but there is dietary meat and cheese.

For this dish we will need a piece of chicken fillet, vegetable oil and any hard cheese.

In a heated frying pan, fry the breast on both sides for a couple of minutes on each (so it will remain juicy), sprinkle with grated cheese, turn off the stove so that the cheese melts. The chop is ready! Serve it with vegetables, potatoes or pasta.

You can use any cheese for the recipe. A very piquant option - with Dorblu cheese.

And for all those who like experimenting, we offer another version of cheese chicken breast. To do this, cut the breast into two parts and stuff it with a triangle of processed cheese. “Sew up” the fillet with a toothpick, fry in a frying pan until cooked (about 10-12 minutes) and serve. The cheese inside will melt and nourish the meat with juices. This dish comes out surprisingly original and very tasty.

In creamy sauce

Chicken breast in a creamy sauce (and other parts of the bird or rabbit) is called fricassee. Fricassee was invented by the French, known for their love of meat in various types of sauce. Essentially, this is a stew of pieces of poultry that are stewed in a rich creamy sauce, saturated with its juices and become surprisingly tender.

Champignons, finely chopped in sauce, decorate the dish, but it is not advisable to give it to children.

If desired, you can add a little mustard and egg yolks to the sauce - an amazing, even noble, restaurant taste will appear, rare and unusual.

We need to prepare half a kilo of chicken fillet:

• 2 cloves of garlic;
• a glass of the thickest cream;
• Provencal herbs.
• vegetable oil for frying - 50 ml;

To begin, fry the chicken strips in vegetable oil, add garlic, pour in cream and simmer until the meat is cooked. The cream will thicken in just a few minutes and during this time the bird will have time to soak in the creamy juices. Season it with Provencal herbs and serve with tagliatelle pasta - nests of wide noodles. The final touch is grated Parmesan.

Fry fillet in mayonnaise sauce

When there is no cream or sour cream on hand, the favorite sauce of Russians - mayonnaise - will come to the rescue. Many criticize it for its dubious composition and high calorie content... And yet it is difficult to find a person who is ready to refuse a piece of breast marinated in mayonnaise with garlic.

For the recipe you need: 500 g chicken fillet, mayonnaise, garlic, vegetable oil, black pepper.

1. We beat off pieces of breast randomly. You don’t have to make them too thin; the pieces can be of different sizes.
2. Now add some salt, squeeze out the garlic (or grate it on a fine grater), generously coat with mayonnaise sauce and fry on both sides in vegetable oil.
3. It takes only 10 minutes to prepare, but the bird, soaked in the sauce, literally melts in your mouth.

Serve it with baked potatoes, butter and fresh cucumber - the meal will turn out to be royal!

In a good way, the meat should be marinated for 30-60 minutes and it can easily be prepared in this way for two to three days. The chicken sits quietly in the refrigerator and only gets better when marinated in mayonnaise and garlic. It is very comfortable. It's easy to cook the meat ahead of time and then quickly stir-fry it for dinner (or in the morning to take lunch to work).

Chop fried in breadcrumbs

Chicken schnitzel, as a chicken cutlet in breadcrumbs is another name, claims the right to be called a restaurant dish. It is tasty, unusual and looks gorgeous when served. This kind of steak is quite simple to prepare, and most importantly, it does not require restaurant expenses.

Ingredients:

• 500 g chicken breast;
• breadcrumbs - 100 g;
• two chicken eggs;
• sunflower oil;
• salt, spices.

Our task is to beat the chicken fillet very thinly. To do this, cut the breast along the grain into 2 parts, and then beat them with a hammer on a wooden board. The meat should be slightly thicker than newsprint: the schnitzel becomes several times wider. Sprinkle it with spices.

1. Heat up the frying pan.
2. Beat the eggs with a fork with salt. Dip a piece of meat into the eggs, then dip it in breading (generously!) and throw it into the sizzling oil.
3. Fry until crusty on both sides, let excess oil drain on a paper towel.

The meat cooks almost instantly, and hot oil and a “coat” of breadcrumbs tightly seal the flavors of the chicken.

The schnitzel spreads with juice as soon as you cut it with a knife! The dish is great to eat with vegetables, served with potatoes and pasta. Do you want to surprise your friends at a party? Prepare the schnitzel and you can't go wrong!

Regular garlic is appropriate as a spice, but now it’s easy to find special crackers on sale, to which the manufacturer has added spices. It’s also easy to prepare them yourself at home - just grind the crackers in a blender with garlic, pepper and any spices.

In soy sauce

Chicken breast meat changes flavor surprisingly well depending on the type of marinade. Soy sauce, especially when mixed with honey, oranges and ginger, gives the breast the same taste that is very popular in Asia. But it is Asian cuisine that is in great favor today.

To prepare such a breast, we will prepare poultry fillet, soy sauce, a little honey, a ginger root and one ripe orange, you need to completely squeeze the juice out of it.

Prepare the sauce:

1. Add honey to soy sauce.
2. Grate a little ginger.
3. Dilute with orange juice.

Salt and pepper are not necessary. For added spice, you can squeeze in a little garlic.

Immerse the chicken pieces in the sauce and marinate for 3 to 5 hours, after which we fry them in a small amount of vegetable oil. You can cook it on a grill pan - the fillet will look very appetizing. This option goes perfectly with baked zucchini, eggplant, tomatoes, beans and, of course, rice.

Original recipe for bacon in a frying pan

The breast, wrapped in strips of bacon, turns out spicy and juicy, with a subtle smoky flavor. She looks so interesting that it seems like the pinnacle of culinary art. Although in reality everything is elementary!

Cooking step by step:

1. Cut the chicken breast into two parts and beat it.
2. Season with salt and pepper.
3. Three cheese on top of the breast.
4. Roll up the roll.
5. We wrap the roll in bacon.
6. “Pinch” the edges with a toothpick (you can wrap it with cooking thread).
7. Fry over high heat in a frying pan.
8. Close the lid and simmer for another 5-7 minutes.
9. Remove the lid and untie the “laces” of the roll.

Serve the rolls with a side dish of vegetables, french fries, and top with barbecue sauce. 5-7 of these rolls can be placed in a frying pan. If you have a large group, prepare them in advance and refrigerate them. It turns out to be an original snack that is always eaten first. You can also pour cream over the rolls and bake for a quarter of an hour in the oven. The result will be a completely different, but deliciously tasty dish, which in some cafes is called “boyar-style meat.”

Steam large chicken fillets:

• tomatoes - a couple of large ones;
• eggplant - 1 pc.;
• zucchini - 1 pc. (small fruit);
• a large bunch of greenery;
• salt with seasonings - to taste;
• vegetable oil (used for frying) - 50 ml.

You are free to choose any vegetables - green beans, cauliflower, broccoli, carrots. The more variety there is, the tastier the dish will be.

1. Cut the vegetables into cubes and fry over high heat. We cut up the breast and fry it too, but in a separate frying pan.
2. Combine meat, vegetables, herbs and spices and simmer until cooked. It is advisable to add the tomatoes last - they release a lot of juice, so the stew becomes watery. But, if you like dishes with a consistency between the first and second, cook in your own way.
3. The final stage is spices and garlic. Juicy stew will turn out especially tasty from seasonal vegetables; eat it as an independent dish, eating it with bread.

Chicken breast is a versatile product. It is always better to have a package of frozen fillets in stock in the refrigerator. Low-fat, juicy when cooked correctly, it goes well not only with hearty ingredients such as mushrooms, meat and cheese, but even with pineapples, dried fruits, and nuts (remember Georgian satsivi). And it's ready in minutes! Allow yourself to experiment, be full and happy.

Chicken breast, although considered healthy and dietary, has a significant drawback - it often turns out tough and dry, so many housewives do not risk baking it in the oven. However, there is a simple trick to avoid the problem of over-dried meat - you just need to add a simple creamy sauce to the poultry fillet.

Chicken breast in cream in the oven turns out tender and juicy! This dish is ideal to accompany rice or spaghetti. And a generous amount of cream makes an excellent gravy for the side dish.

Ingredients:

• chicken breast - 2 pcs. (weighing about 1 kg);
• butter - about 40 g;
• champignons - 300-400 g;
• flour - 1 tbsp. spoon;
• salt, pepper - to taste;
• cream (from 20%) - 300-350 ml.

How to cook juicy baked breast

1. Remove the skin and film from the chicken breasts. Carefully cut the flesh from the bone and get 4 pieces of chicken fillet. We wash the meat and then shake off excess moisture. Melt the butter in a large frying pan, place the fillet and fry at high temperature for 2-3 minutes on each side (until a slightly browned crust is obtained). There is no need to place all the breasts on a hot surface at once - fry a maximum of two fillets at a time. Otherwise, the temperature will drop and the chicken will release its juices and end up dry!
   
2. Transfer the fillet to a baking container. If necessary, add oil to the vacated frying pan and load the champignons, cut into strips or thin slices. Fry until the moisture evaporates.
   
3. Next, sprinkle the champignons with flour and stir.
   
4. Pour in the cream, add salt and pepper to taste. If desired, you can add herbs and/or favorite spices for flavor. Bring the cream to a boil, reduce the temperature and simmer the contents of the pan under the lid for 3-5 minutes. Do not allow the sauce to actively boil, otherwise the cream may curdle!
   
5. Pour the hot creamy mixture with mushrooms over the chicken breasts. We send the container to the oven, pre-heated to 180 degrees. Chicken breast in cream in the oven will be ready in 20-25 minutes.
   
6. Serve the breast with cream sauce and mushrooms. In this case, we give preference to a simple side dish, such as boiled rice, spaghetti or any pasta. You can complement the dish with fresh herbs.
   

Chicken breast in cream in the oven is ready! Bon appetit!