• Interior
• Windows
• Walls
• Projects
• Buildings

How to cook chicken breasts in a frying pan so that they are juicy? How to cook chicken fillet in a frying pan

Every person's diet must include meat, as it saturates the body with beneficial amino acids and provides energy for a long time.

Great option For those who maintain their figure and care about their health, chicken breast is considered. Not all housewives like to cook breast meat, because... Improper cooking leads to drying out of meat. However, if you follow some cooking rules, you can end up with a delicious dish.

How long does it take to fry a chicken breast in a frying pan?

Chicken breast is fried in a frying pan as a whole, and pre-prepared in pieces. The choice of frying time depends on their size.
The breast, which is prepared whole, is first fried over high heat for about 10 minutes. Next, reduce the heat and fry the meat for 15 minutes.

If chops are being cooked, they should be fried for 10 minutes on each side, and the pieces should be stir-fried for 20 minutes over medium heat.

Subtleties of cooking breast in a frying pan

Meat is better before frying marinate for twenty minutes so that it turns out soft, juicy, and acquires a special aroma. It's easier to marinate the chicken breast and leave it in a container in the refrigerator overnight.

The most the easy way is called the following:

• beat the meat into equal pieces, placing the breast in a bag;
• then beat the meat a little with a wooden mallet.

How to grill chicken breast on a grill pan

• Frying the breast in this frying pan is quite simple. To do this, the dishes are preheated and lightly greased with oil.
• Fry the meat on each side for a couple of minutes. Garnish the chicken breast with freshly chopped salad or grilled vegetables.
• The frying pan must be of high quality and thick so that the chicken breast in the frying pan turns out juicy and with a golden brown crust. The taste depends on the roasting and the marinade chosen.

Interesting recipes for chicken breast in a frying pan

Breast on a grill pan

Ingredients:

• 800 g breast,
• seasoning mixture,
• salt and pepper to taste.

Cooking process:

1. The fillets are washed and dried. Each fillet is cut in half lengthwise. The frying pan is preheated to high temperatures, and the dried breast is laid out on it.
2. It is fried for about two minutes until char marks appear on both sides.
   The finished fillet is removed and sprinkled with salt and a mixture of seasonings on a platter.
3. Cover the meat with a plate and leave for a few minutes so that the fillet “sweats” and the seasonings are evenly distributed.

Stuffed breast, in a frying pan

There are many options for stuffing chicken breast:

• cheese with herbs;
• fried bacon and cheese;
• sour cream with mushrooms and onions;
• boiled eggs with mayonnaise and herbs;
• minced meat with sweet pepper and spices;
• pineapples or orange pulp.

Before cooking, dry the breasts lightly with paper towels and make a cut to form a pocket. After this, the meat is stuffed, breaded and fried.

Chicken breast chops in a frying pan

Ingredients:

• 1 breast,
• 2 eggs
• 70 g flour,
• vegetable oil for frying,
• salt and seasonings,
• greens for serving.

Cooking process:

1. The meat is washed, dried, and then cut into medium-sized pieces. Each piece is beaten on both sides to make the meat thin, and then salted and seasoned.
2. After this, the breading is prepared. Break the eggs into a plate and beat with a fork. The finished meat is rolled in flour and transferred to the egg mixture.
3. Place the chops into hot oil in a frying pan and fry on both sides over medium heat.
4. The finished chops are transferred to a plate, decorated with herbs and served hot. Successful additions to the dish are canned tomato sauce, grain mustard and tomato sauce.

Chicken breast with green pear in a frying pan

Ingredients:

• 1 breast,
• 1 green pear,
• 1 teaspoon sugar,
• cinnamon,
• ground black pepper (or a mixture of spices),
• salt.

Cooking process:

1. Slits are made in the meat diagonally on one side. Next, the fillet is salted and sprinkled with spices on each side.
2. The pear is cut into thin slices and inserted into the slots so that they do not protrude too much from there.
3. Lightly press down the pear-stuffed side with a spatula. The breast is fried and served.
4. After mixing the aromas of meat and pear, a wonderful flavor bouquet is obtained.

Chicken breast fillet stewed in a pan in cream

Ingredients:

• 1 kg fillet,
• 3 clove of garlic,
• 2 onions,
• 250 g cream,
• 50 g butter,
• 2 spoons of flour,
• 5 tablespoons of vegetable oil,
• seasonings, salt and spices.

Cooking process:

1. Chicken fillet washed, dried and cut into cubes or stripes. Place the meat in a heated frying pan with oil and fry it over medium heat for about 7 minutes.
2. Separately, prepare sour cream sauce in a saucepan, which should be thick but liquid. To do this, melt the butter and add finely chopped garlic to the frying pan.
3. After it turns golden, add flour to it and mix thoroughly for a minute. Gradually pour in the cream, stirring well so that there are no lumps. The mixture is brought to a boil and removed from the stove.
4. The chopped onion is added to the meat, the heat is reduced and simmered for about 5 minutes under the lid. It is then seasoned and salted. At the end, add the sauce, cover with a lid and simmer for 15 minutes.
5. After the dish is removed from the stove, it is allowed to cool slightly and served!

And finally, a couple of facts “for” chicken fillet

Chicken breast is a unique dietary meat, and she's getting ready in various ways. Almost everyone can eat it baked or boiled; chicken breast can be included in diets and baby food. Thanks to the availability of numerous recipes, you can diversify your diet and make your holiday table more attractive!

Ideas for chicken breast in a frying pan - photo

To make chicken fillet cooked on the stove a complete dish, many housewives supplement the recipes with the use of vegetables. This allows you to avoid the effect of boring poultry meat, and also make it tasty and healthy.

Cooking chicken fillet pieces in a frying pan with potatoes

For preparation you need:

• half a kilogram of poultry loin;
• kilogram of potato tubers;
• a little salt and spices;
• 3 onions;
• 100 milliliters of water;
• 4 tablespoons of vegetable oil.

How to do it?

1. Under the flow cold water The bird breast is washed and then dried with paper towels.
2. The meat is cut into small cubes, 3 centimeters in size.
3. The onion is peeled and then chopped into small pieces.
4. A frying container, greased with sunflower oil, is heated over medium heat, and then meat slices are placed in it.
5. Fry the chicken for 3 minutes, stirring the contents of the pan regularly.
6. Add onion to the chicken, mix everything together, cover with a lid and simmer for another 2 minutes.
7. Add 100 milliliters of water to the main ingredient and add pepper. The meat is stirred and stewed for another quarter of an hour. Moreover, the fire must be reduced to a minimum.
8. Potato tubers are washed from the soil, peeled, cut into small cubes, and then poured into a free frying pan, greased with oil, and fried until half cooked.
9. After stewing the chicken for 15 minutes, fried potatoes are poured into it. Mix everything well, cover with a lid and simmer for another 7 minutes.
10. Tomato or sour cream sauce goes well with this dish.
11. To prepare tomato sauce, just mix 50 milliliters tomato juice, a small amount of adjika and hops-suneli and 20 grams of spread.
12. To prepare sour cream sauce, you need to mix a couple of dinner spoons of sour cream with 20 grams of spread and season everything with Provençal herbs.

Making chicken fillet pieces in a frying pan with gravy

For cooking you will need:

• 600 grams of poultry breast;
• 120 grams of sour cream;
• bulb;
• a couple of garlic cloves;
• a little salt, pepper, spices;
• 4 tablespoons olive oil.

Step-by-step cooking technology

Do you like chicken with creamy gravy? This video contains the most tender recipe for chicken breast in cream with mushrooms.

Cooking chicken fillet pieces in a frying pan with carrots and onions

Necessary:

• 800 grams of chicken breast;
• 3 carrots;
• 4 onions;
• 2 tablespoons of tomato paste;
• 2 pinches of salt and pepper.

1. The carrots are washed to remove any remaining soil and then peeled using a vegetable peeler. The peeled vegetable is chopped using a coarse grater.
2. The onion is peeled and cut into small cubes.
3. A frying container, greased with a small amount of sunflower oil, is heated over medium heat, and mixed chopped vegetables are poured into it. The vegetables are immediately seasoned. This will allow the juice to come out of them and prevent them from burning.
4. The heat activity decreases, the vegetable mass is stewed until softened for a quarter of an hour. Periodically, the carrots and onions need to be stirred to ensure even stewing.
5. Then tomato paste is added to this mixture, everything is kneaded and cooked for another 5 minutes.
6. After this time, the stove is turned off and the ingredients are left on it to cool slowly.
7. Now you need to prepare the chicken. All bones are removed from the breast, and the skin is removed from the surface of the meat. Each loin is cut into 2 halves and wrapped in cling film and fights back.
8. The chicken is salted and peppered.
9. Take a second frying pan, which is placed at medium temperature. Vegetable oil is poured into it, and then the chops are placed.
10. The chicken is fried on both sides until it turns white. This usually takes about 5 minutes.
11. Chicken slices are removed from the heat. Half of the carrot mass is placed in its place.
12. Fried chicken pieces are placed on carrots and onions.
13. The meat is covered with the remaining vegetables on top.
14. Cover the dish with a lid and cook the dish for another quarter of an hour over medium heat.
15. The fillet should be served in layers: carrots – meat – carrots.
16. Ideal option Boiled rice will serve as a side dish for this chicken.

Chicken fillet cooked in pieces in a frying pan will serve as an excellent addition to a weekday dinner or a holiday table, thanks to the interesting interaction of meat flavors and fried or stewed vegetable ingredients. As a complement to it, you can prepare a light vegetable salad, seasoned with a small amount of sour cream.

Don't have time to cook a gourmet dinner? In this video, there is a recipe for pasta with chicken breast in sour cream in a frying pan in just 20 minutes. Be sure to leave your questions and suggestions at

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

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

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

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

Why do you need lemon juice when frying breasts?

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

Then I ate fried breasts in Cyprus - just as amazingly juicy and tasty. Only over time it dawned on me that the matter was lemon juice, which residents southern countries used in almost all dishes: to soften and add juiciness to meat, and to acidify and add fresh notes to salads, and in desserts, and for sauce for seafood, and for kebabs, which, at first, are very salty, but when poured, they are delicious, correct.

Recipe 2. How to fry chicken breast with paprika

When I answer the question of what is best to cook with chicken breast, everyone is surprised by the answer. I say just fry it and serve with some sauce. Do you also think that fried breast Will it definitely be dry? Then let's fry it together and you will see that a properly fried chicken breast is very juicy and tasty.

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

We bring the breast in advance to room temperature. If the chicken is frozen, first defrost it in the refrigerator, then on the table. Wash and dry with a paper towel. Remove the bone from the breast sharp knife separating the fillet from it.

Cut the chicken fillet lengthwise so that the thickness of the piece does not exceed 2 cm. Generously rub the breasts with spices mixed with a couple of drops of vegetable oil. Just a little salt.

Heat a thick-walled frying pan well, melt a little chicken fat in it, remove the cracklings. Leave the pan on fairly high heat.

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

We do not cover with a lid, only with a splash guard. We don’t turn down the fire. So we sear everything and fry for about 5 minutes. When the edges of the chicken fillet turn white on top, you can turn it over. Fry for the same amount of time on the other side. If necessary, then turn it on the side that did not touch the pan and turn off the heat. Even after this, do not cover with a lid, do not remove from the pan until it cools down a little, in the meantime you can make a side dish or sauce.

Recipe 3. How to fry chicken breast in cream

A very appetizing fried chicken breast will serve light dish as an everyday dish and festive table. Cream will add juiciness and delicate taste to the meat, and curry and garlic will make the dish aromatic and unforgettable. The dish can be served as a second main course or as a snack.

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

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

2. Place chicken breasts in cream and place in the refrigerator for 2 hours.

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

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

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

6. The finished breasts need to be cooled, cut into portions and served with herbs and vegetables.

Recipe 4. How to fry chicken breast with egg

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

Wash the chicken breast, dry it and cut into slices about 1 cm thick.

Salt and pepper the chicken pieces.

Peel the garlic, wash it, chop it and add it to the chicken breast. Stir and let the chicken sit and marinate.

Place the eggs in a bowl and beat them with a whisk or fork.

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

And then roll well in flour. Place on a hot frying pan.

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

Then turn over and fry on the other side. When the chicken appears golden brown on both sides, reduce the heat and keep it under a closed lid so that the chicken breast is well cooked.

Fried chicken breast is ready!

Recipe 5: Tender chicken breasts marinated and then fried

• ⇒ chicken breasts – 800 gr.;
• ⇒ medium-sized lemon – 1 pc.;
• ⇒ oregano – 2 teaspoons. spoons;
• ⇒ olive butter - only 4 tablespoons. spoons (2 for marinade, and 2 for frying);
• ⇒ paprika powder – to taste;
• ⇒ black hammer. pepper - to taste;
• ⇒ salt – to taste;
• ⇒ breadcrumbs.

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

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

3. After two hours, remove the chicken breasts from the marinade and roll them in breadcrumbs.

4. Heat a frying pan with two tablespoons of olive oil, then fry the chicken breasts until golden brown.

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

Breast fillet is considered dietary meat; it is the leanest part of the chicken, so it is recommended for those on a diet. And it is for this same reason that it often turns out dry in a frying pan, since you can cook a chicken breast deliciously in a frying pan and preserve its juiciness only by stewing it in some kind of sauce, and even with vegetables or mushrooms. Well, what if you want fried? How to get crispy chicken and retain the juices? Only by sealing it inside with a good layer of breading. So today we will fry breaded chicken breast.

The breading will consist of three ingredients: flour, eggs and breadcrumbs. And my task is to tell you how to use them and how to fry them so that the coat on the chicken fillet stays in place and does not slip, which happens with inexperienced cooks.

Ingredients:

• chicken fillet – 2 pieces;
• salt – 1 tsp;
• flour – 2 tbsp;
• egg – 1 piece;
• breadcrumbs - 3 tbsp;
• sunflower oil– 1/4 cup.

How to deliciously fry chicken breast in a frying pan

1. From two halves of a chicken breast you will get four chops - which, in principle, is what our chicken will turn into in the end. It is better to cut the chicken when it is slightly frozen; use a knife with a wide blade to cut each piece into two slices.
2. Salt on all sides and beat. To prevent splashes from flying around the kitchen, cover the meat. plastic bag. We beat lightly, without fanaticism, first on one side, then on the other.
   
   
3. Next we will bread it. As I already wrote, for breading you need flour, eggs and crackers. Pour the bulk ingredients individually into flat plates, break the egg into a not very deep and wide plate, shake lightly with a fork.
   
   
   
4. Now we proceed in exactly this order: roll in flour on all sides.
   
5. Dip into egg.
   
6. Roll in breadcrumbs.
   
7. We put our chops on cutting board and leave them to lie for 10 minutes. This is necessary so that the flour and crackers soften a little, swell and thicken, then when cooked in a frying pan they form a nice crispy crust on the chicken breast that will not fall off, the meat juice will remain inside and it will definitely turn out tasty.
   
8. Meanwhile, pour sunflower oil into a frying pan, heat it well over high heat, then reduce the heat and add the chops.
   
9. Fry on the first side for 3 minutes and turn over. Adjust the heat, it is important that the crust sets, browns, but does not burn. On the second side, 3 minutes is also enough. Chicken fillet cooks quickly and, in principle, it is already ready, but to be more sure, you can wait for 2 more minutes. But no more! Otherwise, all efforts to preserve juiciness will be in vain and you will dry it out.
   
10. Remove the finished meat from the pan, let it rest for 5 minutes and serve with any suitable side dish and a light vegetable salad.

Bon appetit!

And a few more from me small tips How can you cook this chicken breast in a frying pan even tastier:

When you heat up the sunflower oil, put in it 1 small clove of garlic, cut into thin slices, and a sprig of rosemary, and before adding the chicken, take them out, you will get a very aromatic oil and, of course, chicken.

Finely grate hard cheese into breadcrumbs. Literally 1 tablespoon is enough. The crust on the meat will become more interesting.

Prepare a creamy cheese sauce for the chicken: heat 10% cream in a saucepan (do not boil!), remove from heat, break 1 egg into the hot cream, whisk quickly, add 2 tablespoons of grated cheese, add a pinch of nutmeg and serve to the chicken breast. It will also work well. Tasty? Tasty!

Fried chicken breast is a practical and easy dish that is quick to prepare and does not require any special skills. The main thing is to use moderate heat and not cut the chicken too finely. The variability of the recipe allows the dish to be widely used in dietary and children's cuisine.

On final stage pieces of fillet are literally stewed in a mixture of onion and pepper juices with a minimum of fat, acquiring a unique aroma and softness. They should be strengthened by covering the pan in time. The meat can be cooked until golden brown - it will still remain tender inside and will be easily divided into portions.

Ingredients

• chicken breast 1 pc.
• bell pepper 2 pcs.
• onion 1 pc.
• sunflower oil 3-4 tbsp. l.
• salt to taste
• ground black pepper
• green

Preparation

1. Rinse the breast running water and dry with paper towels. Remove the skin. Separate the fillet from the spinal bone, which is used to prepare the broth.

2. Cut the chicken meat into thin slices. Pat again with a paper towel to remove excess moisture.

3. Prepare a large onion: peel and rinse. Cut into small pieces.

4. Rinse and dry bell pepper. Remove the core. Cut the pulp into thin strips.

5. Place the frying pan over high heat and heat it well with vegetable oil. Move the chopped onion. Fry for 3-5 minutes, stirring with a spatula.

6. Add chopped pepper to the fried onion. Stir and continue frying in the same mode for 3-4 minutes. For a beautiful presentation, use multi-colored varieties.

7. When the vegetables are soft, add the breast. Stir. First fry over high heat for 5-7 minutes. Then turn the heat to low and continue frying for another 4-5 minutes. During this time, the meat pieces will change color and cook.