How to cook chicken breast with vegetables in a pan

We peel the onion, chop it and fry it in sunflower oil.

We remove the eggplant from the stalk and cut into small cubes. Add it to the onion and fry over medium heat. Keep in mind that eggplant will absorb a lot of oil during cooking.

Peel the tomatoes. To do this, we lower them in boiling water for a few seconds, after which the skin is removed from the tomatoes very easily. Grind the tomatoes with a knife or blender and add to the pan. Simmer vegetables over low heat, covered for 10 minutes.

Cut the chicken breast into small pieces about 3x3 cm in size and add to the vegetables. Salt, pepper and fry everything over very high heat for 3-4 minutes, constantly stirring the contents of the pan. Taste the fillet for readiness, cutting a piece in half.

Remove the pan from heat, cover and leave for 5 minutes.

The cooked chicken breast with vegetables turns out to be very soft, and the aromatic eggplant-tomato sauce is perfect for any side dish. The main thing is not to overexpose the meat on the fire!

Chicken breast with vegetables belongs to quick dishes, it will not be difficult to cook all this in the evening and will not take much time.

You can use both fresh vegetables and frozen in the set. My kit included the following vegetables: carrots, bell peppers, green beans, corn, peas, olives, zucchini. The set - according to your desire and capabilities, the composition does not really matter.

We will need such products.

Cut the chicken fillet into slices suitable for frying.

Cut onions and green onions as you like. I like it when the onions are cut into the feathers. Chop the garlic.

In heated vegetable oil, fry the chicken fillet pieces until golden brown, then add salt and add all the spices.

Add onions and garlic. Fry until the onions are transparent.

Then add a selection of different vegetables to the saucepan. If there is no ready-made set, then you can cut vegetables arbitrarily, that is, which are available. Pour in a spoonful of soy sauce and fry until vegetables are ready. At the end of cooking, check again for salt and spices, add what is missing.

Do you love tender and juicy white meat? Struggling to eat a healthy diet and limit your fat intake? We can bet that most of your "meat" diet is chicken breast. Chicken fillet is incredibly nutritious and healthy - it contains a mass of B vitamins and microelements necessary for the body.

This product is quickly absorbed by the body, which means it does not transform into toxins and does not participate in internal fermentation processes.

In a word, chicken breast is not only tasty, but also comprehensively healthy.

A stew with vegetables based on it is a hearty and mouth-watering dish that will appeal to both adults and children, who are often indifferent to fresh vegetables.

The vegetable stew recipe is simple and trivial. Some housewives claim that such a dish does not need to be cooked at all: it is enough to cut the ingredients, place them in a saucepan, season with dressing and wait for the end of simmering on the stove. But it is not so.

When preparing any dish, you must follow some rules to make it tasty, appetizing and “melting in your mouth”. Chicken meat, especially fillets, cooks extremely quickly, so it does not tolerate overdrying.

Do not forget about greens - they also add spice and richness to the finished dish.

Aromatic chicken fillet stew with tomatoes and peppers

Ingredients:

• Pitted chicken fillet (peeled) - 400 g;
• Broth - 1.5 cups;
• Tomatoes - 2 pieces;
• Bulgarian pepper - 1 piece;
• Fresh carrots - 1 piece;
• Onion - 1 head;
• Iodized salt - 1 tsp;
• Allspice black pepper (peas) - to taste;
• Bay leaf - to taste;
• Herbal mixtures to taste;
• Spices and seasonings to taste.

Cooking method:

Tender chicken stew in kefir

Ingredients:

• Peeled chicken fillet - 500 g;
• Potatoes - 7–8 large tubers;
• Onion - 1 head;
• Fresh carrots - 1 piece;
• Kefir - 1 glass;
• Wheat flour - 2 tablespoons;
• Greens (assorted) - to taste;
• Spices and seasonings to taste.

How to cook chicken in a new way? Just add your favorite vegetables to the dish - a little bell pepper for flavor, tomatoes for a slight sourness, cauliflower for a special taste and green peas for a good mood!

Everyone in my family loves chicken fillet stewed with vegetables. The dish turns out to be very tasty, juicy and incredibly aromatic, and most importantly, it can be prepared all year round not only from fresh, but from frozen vegetables.

It is not necessary to take chicken breast for cooking. Other parts of the chicken are fine, such as thighs, drumsticks, or wings. The cooking technology will be exactly the same, but you will have to increase the stewing time so that the meat on the bone has time to reach full readiness. You can also add any vegetables you like. I chose carrots, peppers, tomatoes, cauliflower and peas. It turned out very tasty - help yourself!

Ingredients

• chicken fillet 500 g
• salt 0.5-1 tsp
• a mixture of ground pepper 2 chips.
• refined vegetable oil 1.5 tbsp. l.
• onions 1 pc.
• carrots 1 pc.
• bell pepper 1 pc.
• cauliflower 100 g
• green peas 50 g
• chicken broth 1 tbsp.

How to cook chicken stew with vegetables

1. I usually use chicken breast (boneless) for this dish. Firstly, white meat cooks much faster than other parts of the chicken, and secondly, it is more tender and not as fatty as thighs or drumsticks. I wash the fillet, dry it with a towel and cut it into large pieces - about 3 centimeters thick, so that during the process of frying and stewing, the meat remains juicy and does not dry out. Then sprinkle the fillet pieces with salt and a mixture of ground peppers.
2. 
   The most important part of cooking is roasting. The chicken should acquire a golden brown crust and at the same time remain juicy inside, not dry out. To do this, I properly heat the pan, preferably with a thick bottom, although a ceramic pan is also suitable (you cannot heat a non-stick pan for a long time, since the protective layer of the surface is destroyed). Then I pour 1.5-2 tbsp into the pan. l. vegetable oil so that it warms up, and put the chicken pieces in one layer in it.
3. 
   I fry the meat over maximum heat for 3-4 minutes on both sides until browning, always without a lid - with such a "shock" frying, all juices will be sealed inside and the chicken will be very soft, not dry.
4. 
   While the meat is fried, in parallel I cut the onion into thin half rings, and the carrots - into strips. I send vegetables to the pan to the chicken, which has already managed to get covered with a beautiful crust.
5. 
   And I continue to fry for another 5 minutes, reducing the heat to medium, without a lid. The carrots should be soft and the onions should be completely transparent.
6. 
   I add bell pepper, cut into thin strips. It is desirable that it be fleshy and aromatic, then the dish will turn out with a pronounced taste of paprika.
7. 
   I let the pepper on for literally 1 minute, gently stirring with a spatula, so that it fully reveals its aroma and retains its shape. Then I add the tomatoes blanched in boiling water and peeled from the skin to the pan, which I cut into small cubes. You can grind the tomatoes on a grater to save time - then the pulp turns into a puree, and the skin remains whole in your hand.
8. 
   After adding the tomatoes, I fry the chicken for about 1-2 minutes so that the tomatoes juice and soften.
9. 
   Then I add cauliflower and peas to the pan without defrosting. If you wish, you can add some asparagus and champignons if they suddenly end up in the freezer.
10. 
    Immediately pour everything with hot broth, add salt and pepper to taste. I use chicken stock, but beef or vegetable stock is fine. But please note that the liquid must be hot, otherwise the meat fibers will shrink and it will be tough! As a last resort, if there is no broth, you can just add a glass of boiling water.
11. Carcass vegetables without a lid, stirring occasionally with a spatula until they are fully cooked. I like the cauliflower al dente, which is a bit crispy, so I take the pan off the heat after about 3-4 minutes. If you add asparagus or mushrooms, be guided by the degree of their doneness. Be sure to take a sample - add salt, pepper and other spices to your taste.

That's all - our dish is ready! In order for the chicken stewed with vegetables to turn out juicy, I just cover the finished dish with a lid and leave it for 10 minutes in a pan to soak in the gravy. Before serving, you can sprinkle with finely chopped parsley or dill, season with a spoonful of sour cream. Or you can serve it as it is, but always hot and in a good mood. Bon Appetit!

The good thing about chicken breasts is that they can be cooked very quickly. Stewed chicken breasts with vegetables are delicious, nutritious and healthy. Chicken breast with vegetables can be cooked both on the stove and in a slow cooker.

I offer you a recipe for chicken breast stewed with young fresh vegetables: tomatoes, green beans, carrots and onions.

Total cooking time - 1 hour

Preparation - 20 minutes

Servings – 4

Difficulty level - easily

Appointment —

How to cook –

What to cook –

Products:

Chicken breast fillet - 4 pieces

Onions - 1-2 heads

Carrots - 1-2 pieces

Bulgarian pepper - 1-2 pieces

Tomatoes - 2 pieces (medium)

Green beans - 150-200 grams

Vegetable oil - 2-2.5 tablespoons

Salt, pepper, bay leaf

How to cook a stewed breast with vegetables:

Wash the chicken breast fillet and cut into small cubes or strips.

Prepare vegetables. Peel and cut the carrots into cubes or strips.

Peel the onion and cut into half rings. Cut the green beans into slices about one and a half, two centimeters.

Peel the bell pepper and cut it into cubes or strips.

Pour boiling water over the tomatoes first. Soak for two or three minutes and immediately cool in cold water. Peel off gently and cut into cubes.

Heat the vegetable oil in a saucepan and fry the meat until the juice stops coming out. Stir the pieces of meat constantly during frying.

As soon as the meat becomes light in color, add the chopped onion and, stirring occasionally, fry for two or three minutes.

Then add the carrots and fry everything together for another three to four minutes.

Add the rest of the vegetables: green beans, bell peppers and tomatoes. Salt to taste. Season with pepper and chicken seasoning. Stir and reduce heat.

Cover the saucepan and simmer for about 15-20 minutes, or until chicken and vegetables are cooked through.

Stewed chicken breast with vegetables can be served as a separate dish or with a side dish of potatoes, rice or buckwheat.

Bon Appetit!

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