Recipe for cooking juicy chicken breast in a pan. Chicken fillet in a pan

11.01.2022 Pasta

White meat cut from chicken breast (fillet) is the most valuable part of the chicken carcass, contains a minimum of fat (that is, cholesterol), is considered a low-calorie dietary product. Chicken breast contains all B vitamins, as well as vitamins PP, A, H, F, magnesium, zinc, iron compounds, and various other substances needed by the human body.

Excellent for medical and sports nutrition. Meat from the chicken breast is much healthier than meat from the thighs and drumsticks. You can cook various dishes from chicken breast from the breast, both dietary and non-dietary.

We will tell you how to cook chicken breast in a pan, there are many recipes.

You can simply fry flat, lightly beaten pieces of meat cut from chicken breast on a grill pan. Then you need to pour the meat with non-sulphated table light wine or beer and stew a little, covering it with a lid (it is still better to fry or stew chicken meat completely to avoid salmonellosis; salmonella is a frequent natural companion of chicken). We salt the meat already on the table, otherwise it will turn out to be harsh. It is also good to serve some kind of chops with such chops (for example, ketchup with hot red pepper and garlic).

It should be noted that the chicken fillet from the breast, for all its value, is still somewhat dry meat. Therefore, to make the chicken breast fried in a pan juicy, you can cook it in batter.

Juicy chicken breast in a pan

Ingredients:

chicken fillet;
chicken egg;
milk;
wheat flour;
salt;
ground black pepper.
vegetable oil or melted chicken fat.

Cooking

We cut the meat into portioned chops and beat lightly with a hammer on both sides.

We prepare the batter as follows: mix 1-2 chicken eggs with 1-2 tbsp. spoons of milk and 1-2 tbsp. spoons of flour. Add a little salt and black ground pepper. Beat lightly with a fork. There should be no lumps, if there are, wipe-strain the batter through a strainer. The batter should have the consistency of liquid sour cream. Instead of batter, you can use a lezon (a lightly beaten egg, you can add milk, but without flour or almost without flour).

Heat oil or fat well in a frying pan. Dip the chops in the batter and fry in a pan on both sides over medium heat until golden brown. Reduce the heat and fry the chops a little under the lid. Serve with herbs, any side dish and fresh vegetables. Light light table wine or beer can be served with chicken chops.

Chicken breast in a pan with vegetables

Ingredients:

chicken breast fillet - about 300-400 g;
sweet red pepper - 1-2 pcs.;
onion (preferably red) - 1 pc.;
zucchini - 1 pc. (young, small size);
dry ground spices (for example, curry or other mixture);
different fresh greens;
garlic - 2 cloves;
vegetable oil or chicken fat melted.

Cooking

Cut the peeled onion, zucchini and sweet pepper - all into short strips. Cut chicken meat thin short strips across the fibers. We heat the pan well and fry the chicken meat over high heat until the color changes, actively manipulating the spatula. Add vegetables to the pan and simmer everything together for another 5 minutes with continuous stirring.

Hold the pan by the handles and shake constantly. Then reduce the heat and simmer with the addition of spices for 8 minutes over low heat under the lid. Serve with any side dish, rice, chickpeas or other legumes, baby beans, potatoes, polenta are most suitable. Before serving, sprinkle the chicken with chopped vegetables and garlic. You can add red hot peppers, lime or lemon juice and a little soy sauce.

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

Recipe 1. Chicken breast fried with lemon juice: fast!

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

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

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

Why you need lemon juice when frying breast

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

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

Recipe 2. How to fry chicken breast with paprika

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

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

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

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

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

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

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

Recipe 3. How to fry chicken breast in cream

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

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

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

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

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

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

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

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

Recipe 4. How to fry chicken breast with an egg

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

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

Salt and pepper the chicken pieces.

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

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

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

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

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

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

Due to their low fat content and high protein content, chicken breasts are the most popular part of a chicken. By nature, white meat has an uneven texture, which requires strict rules for its preparation. Chicken cubes cook faster than whole pieces and can be used as a base for salads and main dishes. Pan-frying the raw pieces at a high temperature ensures that the meat cooks quickly and evenly, which is not the case with a whole piece of breast.

You will need:

Cutting board.
Sharp knife.
A bowl.
Marinade (optional)
Seasonings.
Olive oil.
Spatula or wooden spoon.
Digital meat thermometer.
Medium skillet.
Aluminium foil.
Two boneless chicken breasts.

Cut the breast into strips (2.5 cm) along the meat fibers. Then cut them crosswise so that the slices are about 2.5 cm apart.

Sprinkle both sides of the chicken cubes generously with salt, pepper, and spices (to your liking).

Heat some olive oil in a skillet over medium heat. Heat it on the stove until the oil sizzles (about three to four minutes).

Spread the breast across the bottom of the pan. If the cubes don't fit in one layer, fry them in batches. Carefully place the meat in the pan, starting from the edge closest to you, to avoid splattering the hot oil on yourself.

Leave the chicken in the pan for 1-2 minutes until the bottom is browned. If the meat sticks, then you need to fry it a little more.

Turn the pieces over with a spatula or wooden spoon to cook the other side. You can stir the pieces several times to prevent sticking and ensure even cooking. The total cooking time for the meat should be 7 to 10 minutes, depending on the size of the cubes.

Insert a digital thermometer into a piece of chicken. Remove it from the pan when the internal temperature reaches 74 degrees Celsius (the safe minimum cooking temperature for poultry). If you don't have a thermometer, you can take one piece out of the pan. If juice does not run from it, then your chicken is completely ready.

Transfer the breast to a plate or cutting board, cover with foil and let rest for five minutes before serving.

Warnings:

Never guess the internal temperature of a chicken by eye. Use a digital thermometer for this.
When tasting a piece during the frying process, check several pieces in different places in the pan.
Olive oil can be replaced with other types of oils. Coconut oil is good for cooking meat because it has a high frying temperature.

By following these simple steps, you can end up with a juicy piece of evenly fried chicken breast.

Chicken breast is a valuable product. With a low calorie content, it has a high nutritional value. It's easy to cook and a pleasure to eat. It is combined with a variety of spices, sauces, side dishes. It is good both baked and stewed, fried. Especially quickly and simply, chicken breast is cooked in a pan, and if the housewives choose a different way of cooking it, then most often because of the fear of overdrying it. In fact, knowing some of the subtleties will make it possible to make a juicy and soft breast, regardless of how it is cooked.

Cooking features

In order for the chicken breast in the pan to turn out tender and juicy, you must 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 thawed correctly. If you put them in water or heat them in the microwave, they will become dry, and even the fattest sauce will not restore their juiciness. Thawed in the refrigerator, without a sharp temperature drop, the breasts will remain almost as juicy as they were not subjected to freezing.
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 the breasts cooked in the pan to be soft, they need to be cut across the fibers or beaten off. It is best to beat off through a layer of polyethylene, for example, by putting a piece in a bag. This will prevent the meat from sticking to the hammer and tearing, and splashes will not scatter all over the kitchen.
It is undesirable to fry chicken breasts without breading or batter. Dough or breading creates a protective barrier that prevents loss of liquid. Thanks to them, the juiciness of the meat is preserved.
It is necessary to spread 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 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 features of cooking may depend on a 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, remove the skin. Separate the fillet from the bones and cartilage. Cut each fillet lengthwise into 3 pieces. Place the layers of meat in a bag and beat through it with a culinary mallet.
Pass the garlic through a special press, mix with a spoonful of oil and coat the chicken chops with this composition. Season them to taste and refrigerate for 20 minutes.
Whisk the eggs in a bowl.
Sift 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. Put in a 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 hold the chops on the stove for another 5 minutes.

Before laying out the chops on plates, it does not hurt to put them on a napkin so that excess oil is drained from them. As a side dish, potatoes, rice, vegetables are suitable.

Chicken breast nuggets

chicken breast fillet - 0.4 kg;
soy sauce - 40 ml;
egg - 2 pcs.;
cornmeal - how much will go;
breadcrumbs - how much will go;
seasoning for chicken - to taste;

Cooking method:

Rinse the chicken fillet, blot with a napkin and cut across the fibers into pieces no more than 1 cm thick, maybe even a little thinner.
Add the chicken seasoning to the soy sauce and stir. Marinate the chicken pieces in the mixture.
Whisk eggs in a bowl. Prepare crackers.
After 20 minutes, heat the oil in a pan. Roll the chicken fillet pieces in cornmeal, then dip them in the egg, then bread them in breadcrumbs.
Put 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, 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 go;
salt, pepper - to taste;
vegetable oil - how much will it take.

Cooking method:

Separate the fillet from the chicken breast. Wash it, cut into pieces 1 cm thick across the fibers.
Beat eggs 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 that resembles sour cream in consistency.
Heat the oil in a frying pan and fry the chicken pieces in it, after dipping each in batter.
Place on paper towel 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 pan in a creamy sauce

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

Cooking method:

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

Breasts in a creamy sauce are unusually soft and tender. Pairs well with mashed potatoes and rice.

Chicken breast in a 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 go.

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 the stalks and seeds from it. Cut into small strips.
Peel the young zucchini and cut into thin bars.
Pour oil into a frying pan and heat it to a boil.
Place the breasts in the boiling oil and fry them on all sides for 10-15 minutes.
Put vegetables to the breasts, salt to taste. Turn off the 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 very quickly in a pan. If you follow the advice of professionals, she will learn juicy and soft. There are so many recipes that everyone can choose the one that suits their taste the most. It is advisable to use some recipes for preparing an everyday lunch, others for meeting guests.

We will tell you how to cook chicken breast in a pan, there are many recipes.

It should be noted that the chicken fillet from the breast, for all its value, is still somewhat dry meat. Therefore, to make the chicken breast fried in a pan juicy, you can cook it in batter.

Juicy chicken breast in a pan

Ingredients:

chicken fillet;
chicken egg;
milk;
wheat flour;
salt;
ground black pepper.
vegetable oil or melted chicken fat.

Cooking

We cut the meat into portioned chops and beat lightly with a hammer on both sides.

Chicken breast in a pan with vegetables

Ingredients:

chicken breast fillet - about 300-400 g;
sweet red pepper - 1-2 pcs.;
onion (preferably red) - 1 pc.;
zucchini - 1 pc. (young, small size);
dry ground spices (for example, curry or other mixture);
different fresh greens;
garlic - 2 cloves;
vegetable oil or chicken fat melted.

Cooking

In the diet of every person, there must be meat, because it saturates the body with useful amino acids and energizes for a long time.

An excellent option for those who maintain a figure and care about health is chicken breast. Not all housewives like to cook breast, because improper cooking leads to overdrying of meat. However, if you follow some cooking rules, you can get a delicious dish at the exit.

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

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

If chops are being prepared, they should be fried for 10 minutes on each side, and the pieces are fried with stirring for 20 minutes over medium heat.

The subtleties of cooking breast in a pan

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

The easiest way is called the following:

the meat is beaten to identical pieces, putting the breast in a bag;
then the meat is beaten a little with a wooden mallet.

How to Grill Chicken Breast

Breast in this pan is fried quite simply. To do this, the dishes are preheated and slightly oiled.
On each side, the meat is fried for a couple of minutes. Garnish chicken breast with freshly cut salad or grilled vegetables.
The pan should be of high quality and thick so that the chicken breast in the pan turns out juicy and with a golden crust. The taste depends on the roasting and on the chosen marinade.

Interesting recipes for chicken breast in a pan

Grilled breast

Ingredients:

800 g breast,
seasoning mix,
salt and pepper to taste.

Cooking process:

The fillet is washed and dried. Each fillet is cut in half lengthwise. The pan is preheated to high temperatures, and the dried breast is laid out on it.
It is fried for about two minutes so that scorching appears on both sides.
The finished fillet is removed, and sprinkled on a dish with salt and a mixture of seasonings.
The meat is covered with a plate and left for a few minutes so that the fillet “sweats” and the seasonings are evenly distributed.

Stuffed breast, in a frying pan

There are a lot of options for stuffing chicken breast:

cheese with herbs;
fried bacon with 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, the breasts are lightly dried with paper towels, and an incision is made to form a pocket. After that, the meat is stuffed, breaded and fried.

Chicken breast chops in a pan

Ingredients:

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

Cooking process:

The meat is washed, dried, and then cut into medium-sized pieces. Each of the pieces is beaten on both sides to make the meat thin, and then salted and seasoned.
After that, the breading is prepared. Break the eggs into a bowl and beat with a fork. The finished meat is rolled in flour and transferred to the egg mass.
Chops are dipped in hot oil in a frying pan and fried on both sides over medium heat.
Ready 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 pan

Ingredients:

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

Cooking process:

The meat is cut diagonally on one side. Next, the fillets are salted and sprinkled with spices on each side.
The pear is cut into thin slices and inserted into the slots so that they do not protrude much from there.
The side stuffed with pear is lightly pressed down with a spatula. The breast is fried and served to the table.
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 garlic cloves,
2 bulbs
250 g cream
50 g butter,
2 tablespoons flour
5 tablespoons of vegetable oil,
seasonings, salt and spices.

Cooking process:

Chicken fillet washed, dried and cut into cubes or stripes. Spread the meat in a heated frying pan with butter and fry it over medium heat for about 7 minutes.
Separately, sour cream sauce is prepared in a saucepan, which should turn out thick, but liquid. To do this, melt the butter, and finely chopped garlic is sent to the pan.
After it becomes golden, flour is sent to it and mixed 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.
Chopped onions are sent to the meat, reduce the heat and simmer for about 5 minutes under the lid. Then it is seasoned and salted. At the end, add the sauce, cover with a lid and simmer for 15 minutes.
After the dish is removed from the stove, it is allowed to cool slightly and served to the table!

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

Chicken breast is a unique dietary meat, and it is prepared in various ways. In baked or boiled form, it can be eaten by almost everyone; chicken breast is allowed to be included in diets and baby food. Thanks to the presence of numerous recipes, you can diversify the diet and make the festive table more attractive!

Chicken breast ideas in a pan - photo

Chicken breast fried (juicy)

Delicious juicy breast!

Very tender, juicy and tasty breast meat. Roasts quickly.

Compound

for 2-4 servings

Chicken breast - 1 piece;
Lemon - 0.5 small;
Salt;
Vegetable oil for frying.

How to cook fried chicken breast

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

Fried breast marinated in lemon juice. Very tasty and fast!

Dear friends, please note that chicken breasts are fried very quickly, 3-4 minutes (maximum 5) on each side.

Of course, the frying time may depend on the number of breasts in the pan, their thickness, and the intensity of the fire. Focus on a pleasant browning of chicken meat (frying until brown and charring is completely useless: it will dry out - you won’t bite)).

Very tasty fried breast. The meat is juicy and tender, not dry at all. And it cooks fast!

Why you need lemon juice when frying breast

Other recipes with chicken breast fried using this technology

Chicken breast can also be quickly fried with vegetables () or (Hawaiian mix) or (it turns out like paella).

fried breast

So you can fry and, traditionally, dryish beef (veal), and turkey, and fish.

Of course, if white chicken meat is frozen and very ancient, it will be difficult to achieve juiciness and tenderness. With fresh - everything will be fine!))

Fried chicken breast marinated in lemon juice is a very tasty and simple meal. Try it! You'll like it.)))

Juicy fried chicken breast meat

How to fry breast without lemon

If suddenly you don’t have a lemon, but onions or leeks are available, you can cut it into rings or, if a large onion head, then into half rings. Then lightly fry the onion in a large amount of oil and as soon as the onion softens a little, add the breast cut into pieces to it. It is necessary to fry just as briefly, stirring.

The onion softens during frying, after cooling it slightly gels and will envelop each piece of breast with its jelly ribbons, and from this the breast meat will also be perceived as juicy and very tasty. Let the finished dish stand for a while and cool.

You can add mushrooms and greens to onions with chicken. It will be a great fry for potatoes or rice!

Other Delicious Breast Recipes

In addition, chicken breast can be stuffed, for example,.

Or use pieces of breast in the filling -

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

Recipe 1. Chicken breast fried with lemon juice: fast!

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

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

Why you need lemon juice when frying breast

Recipe 2. How to fry chicken breast with paprika

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

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

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

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

Recipe 3. How to fry chicken breast in cream

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

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

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

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

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

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

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

Recipe 4. How to fry chicken breast with an egg

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

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

Salt and pepper the chicken pieces.

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

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

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

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

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

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

In the diet of every person, there must be meat, because it saturates the body with useful amino acids and energizes for a long time.

Chicken breast in a pan

An excellent option for those who maintain a figure and care about health is chicken breast. Not all housewives like to cook breast, because improper cooking leads to overdrying of meat. However, if you follow some cooking rules, you can get a delicious dish at the exit.

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

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

If chops are being prepared, they should be fried for 10 minutes on each side, and the pieces are fried with stirring for 20 minutes over medium heat.

The subtleties of cooking breast in a pan

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

The easiest way is called the following:

the meat is beaten to identical pieces, putting the breast in a bag;
then the meat is beaten a little with a wooden mallet.

How to Grill Chicken Breast

Breast in this pan is fried quite simply. To do this, the dishes are preheated and slightly oiled.
On each side, the meat is fried for a couple of minutes. Garnish chicken breast with freshly cut salad or grilled vegetables.
The pan should be of high quality and thick so that the chicken breast in the pan turns out juicy and with a golden crust. The taste depends on the roasting and on the chosen marinade.

Interesting recipes for chicken breast in a pan

Grilled breast

800 g breast,
seasoning mix,
salt and pepper to taste.

The fillet is washed and dried. Each fillet is cut in half lengthwise. The pan is preheated to high temperatures, and the dried breast is laid out on it.
It is fried for about two minutes so that scorching appears on both sides.
The finished fillet is removed, and sprinkled on a dish with salt and a mixture of seasonings.
The meat is covered with a plate and left for a few minutes so that the fillet “sweats” and the seasonings are evenly distributed.

Stuffed breast, in a frying pan

There are a lot of options for stuffing chicken breast:

cheese with herbs;
fried bacon with 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, the breasts are lightly dried with paper towels, and an incision is made to form a pocket. After that, the meat is stuffed, breaded and fried.

Chicken breast chops in a pan

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

The meat is washed, dried, and then cut into medium-sized pieces. Each of the pieces is beaten on both sides to make the meat thin, and then salted and seasoned.
After that, the breading is prepared. Break the eggs into a bowl and beat with a fork. The finished meat is rolled in flour and transferred to the egg mass.
Chops are dipped in hot oil in a frying pan and fried on both sides over medium heat.
Ready 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 pan

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

The meat is cut diagonally on one side. Next, the fillets are salted and sprinkled with spices on each side.
The pear is cut into thin slices and inserted into the slots so that they do not protrude much from there.
The side stuffed with pear is lightly pressed down with a spatula. The breast is fried and served to the table.
After mixing the aromas of meat and pear, a wonderful flavor bouquet is obtained.

Chicken breast fillet stewed in a pan in cream

1 kg fillet,
3 garlic cloves,
2 bulbs
250 g cream
50 g butter,
2 tablespoons flour
5 tablespoons of vegetable oil,
seasonings, salt and spices.

Chicken fillet is washed, dried and cut into cubes or stripes. Spread the meat in a heated frying pan with butter and fry it over medium heat for about 7 minutes.
Separately, sour cream sauce is prepared in a saucepan, which should turn out thick, but liquid. To do this, melt the butter, and finely chopped garlic is sent to the pan.
After it becomes golden, flour is sent to it and mixed 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.
Chopped onions are sent to the meat, reduce the heat and simmer for about 5 minutes under the lid. Then it is seasoned and salted. At the end, add the sauce, cover with a lid and simmer for 15 minutes.
After the dish is removed from the stove, it is allowed to cool slightly and served to the table!