Breast in a pan: the top 10 best author simple and unusual recipes. How to quickly cook chicken breast in a pan?

Breast in a pan: the top 10 best author simple and unusual recipes. How to quickly cook chicken breast in a pan?

White meat of chicken breast is a delicious universal product, it contains a minimum of fat and is ideal for both low-calorie diets and a festive table.

Chicken fillet is rich in vitamins of groups B, PP, A, H, F, contains magnesium, zinc, iron, and many more nutrients for our body.

There are many recipes for cooking chicken breast in a pan. Let's stop on the best, interesting and unusual.

Breast in a pan - general principles of cooking

The principle of cooking chicken fillet is simple: if you bought a whole carcass in the store - cut it and carefully separate the breast, remove the skin. If you have a ready fillet, then immediately proceed to the cooking process.

Wash chicken breast lengthwise cut into several pieces. So each of them will become thinner and more servings. Be sure to beat off the hammer - it will give her softness. Frying chicken breast is easy, it is important to preserve its juiciness and tenderness at the same time. To preserve the juice in fried white meat, cooks recommend cooking it in batter or breadcrumbs. Another way to avoid dry breasts when frying in a pan - salt after cooking. You can add sauce or mayonnaise, but then the meat will not roast, but stew.

Breast in a pan, fried in dough

The original recipe for dietary meat. The chicken will be juicy with a crispy crust. Served with mashed potatoes, greens, you can pour a spicy sauce.


• two eggs;

• chicken breast from one carcass;

• half a cup of wheat flour;

• garlic to taste;

• vegetable oil, spices, salt.

Cooking Method:

Chicken breast is washed, allowed to dry, cut into slices no thicker than one centimeter. The meat is slightly beaten off with a hammer, sprinkled with spices and salt. Garlic is passed through a press, added to the meat, mixed and left to marinate. Eggs are well whipped. Vegetable oil is poured into a well warmed pan, chicken pieces are dipped in beaten eggs, and then rolled in flour. Fry on both sides on average gas until the crust becomes ruddy.

Breast in a pan in batter

Chicken breast, fried in batter, is soft and juicy. This dish is ideal for children's menu. Time for cooking is spent a little, but the supply of the dish becomes unusual and exquisite.


• Chicken fillet;

• 1-2 table eggs;

• Half a cup of milk;

• Flour;

• Salt, pepper to taste;

• Sunflower oil.

Cooking Method:

Chicken breast is cut into portions, washed under running water. Meat can be slightly repelled from both sides. Sprinkle with spices, salt and leave to marinate for a while. At this time we are preparing the batter. In the dishes break two chicken eggs, add milk and flour. Beat until the consistency of liquid sour cream with a whisk or blender so that there are no lumps. If you have not found any flour in your home, you can only use an egg beaten with milk as a batter.

Pieces of chicken dipped in the resulting batter and put on a heated pan with butter. Fry from two sides to a golden color. At the end of frying, the fire can be slightly reduced and the fillet can be steamed under a lid for a short time. Served with a side dish, fresh vegetables with greens. As an aperitif, light wine or beer will do.

Breast in a pan with lemon juice

Another way to get fried, but tender white meat, is to soak the fillet with lemon juice. Chicken breast, soaked in lemon juice, when fried in hot oil, forms a protective layer that does not allow the marinade to drain. Therefore, the dish will be rich and tasty.


• One chicken breast;

• Half a lemon;

• Spices, salt to taste;

• Vegetable oil.

Cooking Method:

Wash chicken fillet transversely cut into several pieces with a thickness of no more than one and a half to two centimeters. Squeezed lemon juice watered meat, salt and leave to soak. After 10-15 minutes in the pan with the heated vegetable oil alternately lay out the breast.

Fry for five minutes on each side until golden brown. Spicy dish is ready! Serve with vegetables, canned green peas, red or white beans.

Breast in a frying pan in a cream marinade

Unusually delicious chicken breast, pre-soaked with cream. You can sprinkle grated cheese on the fried hot pieces, it will melt and make the dish deliciously appetizing.


• Four pcs. chicken breast fillet;

• A glass of cream;

• 5 cloves of garlic;

• One tablespoon of curry powder;

• One tablespoon of olive oil;

• One tablespoon of vegetable oil;

• Salt to taste;

• Cheese at will.

Cooking Method:

Cream at room temperature is mixed with olive oil and whisk whisk. In the resulting mass put washed and broken pieces of meat. Clean in the refrigerator for a half to two hours. Garlic is passed through a press and mixed with curry powder. Chicken fillet, soaked in cream sauce, rubbed with a mixture of curry and garlic. Spread on a hot frying pan and fry for 5-7 minutes on each side. Sprinkle with grated cheese before serving.

Breast in a pan with vegetables and walnuts

Very high-calorie and nourishing chicken breasts are obtained, fried in breading chopped walnuts. Your home will be truly surprised, and guests will ask for the original recipe.


• 4 things. chicken fillet;

• 4 teaspoons of mustard;

• 200 g peeled walnuts;

• 2 table eggs;

• Half a cup of flour;

• 500 g of frozen vegetable platter;

• 100 ml of olive oil;

• 30 g of leaf lettuce;

• 1/2 lemon peel;

• Salt, ground black pepper to taste.

Cooking Method:

Chicken fillet washed, dried, rubbed with salt and pepper. Coat mustard and leave for 10 minutes. In the meantime, walnuts are crushed and lightly fried in a pan without oil. Eggs are whipped with a whisk or a mixer. Then the chicken pieces are breaded in flour, moistened in a beaten egg and rolled in chopped walnuts. Olive oil is heated in a large frying pan and breast pieces are fried for 7 minutes on each side. Ready fillets spread on a heated dish and leave in a warm place. Frozen vegetables are boiled for five minutes in boiling salted water, thrown back in a colander and heated in the same pan, where the breasts are fried. Washed lettuce leaves are placed on a large platter, then chicken fillet and vegetables are laid out. The dish can be decorated with lemon zest.

Breast in a pan - French salad on the table

With the addition of chicken breast you can cook a truly French salad - fresh, refined, and at the same time simple. For such an original dish you need the most simple products.


• Four chicken breasts;

• 1-2 green apples;

• 1/2 lemon;

• 100 ml of soy sauce;

• 100 ml of mayonnaise;

• 50 g of lettuce leaves.

Cooking Method:

Washed and dried chicken fillets are cut into squares of 2-3 centimeters. Carefully fried, so as not to turn out dried. At the end of frying, you can extinguish a little. Green apple is peeled and cut into thin strips. So that the apple does not darken, sprinkle with lemon juice. In portioned vases spread lettuce leaves, fried pieces of chicken fillet, add sliced ​​apple. Sprinkle crushed walnut on top, add mayonnaise and sprinkle with soy sauce. Salad is served in warm, individual portions.

Breast in a pan - chicken in an omelet

Omelet chicken breast is a classic recipe for dietary white meat. The dish is ideal for a hearty breakfast, and for a late dinner. Chicken breast is quickly absorbed by the body, saturating it with nutrients and vitamins.


• 500 grams of chicken breasts;

• Four table eggs;

• One tablespoon of wheat flour;

• 100 grams sour cream medium consistency;

• Salt and black pepper to taste.

Cooking Method:

Remove the skin from the chicken breast and remove the bone. The fillets are transversely cut in half to make several servings. Slightly beat off with a hammer or the blunt side of the knife, salt each piece on both sides. Chicken pieces for thirty seconds on each side are fried in a pan until light browning.

The baking dish is oiled and put chicken breast pieces in one layer. Beat eggs with a mixer or whisk, add salt and flour. Stir once more. Then put sour cream and spices, mix thoroughly. The resulting omelet mass is poured meat laid on a baking sheet. Bake in the oven at 220 degrees. After 15 minutes a ruddy crust should appear - the omelet is ready!

Breast in a pan - rolls on a skewer

Chicken rolls - a festive dish with the original serving as a cold snack, and in addition to a side dish. Inside the chicken fillet you can hide various fillings - mushrooms, cheese, bacon, ham, prunes, apple, greens, garlic and much more. It all depends on the desire of the hostess and the preferences of the guests.


• 1-1.5 kg of chicken fillet;

• Hard cheese;

• Greenery;

• Mayonnaise;

• Salt;

• Ground black pepper;

• Two tablespoons of sunflower oil;

• Any filling - to choose from.

Cooking Method:

Greens are washed, allowed to dry and finely chopped. Chicken breasts are cut with a sharp knife parallel to the working kitchen table into several thin plates. Slices of meat laid out on a large cutting board, salt, add spices, sprinkle with herbs. Then stack the selected and prepared filling. If it is mushrooms, then they are lightly fried with onions. If ham, then cut into small pieces. Close to the wide edge of the chicken fillet put the stuffing. Put sliced ​​cheese on top.

Starting from the end where the stuffing is laid, roll up the roll. Fix the wooden toothpick, piercing the meat through. In a preheated pan pour the oil. Twisted rolls spread on the pan and fry on medium heat for about three minutes on each side. Then put the fried chicken rolls in a baking dish in the oven. Each slice of fillet is smeared with mayonnaise. The baking tray is placed in an oven heated to 220 degrees for 35-40 minutes. Chicken breast portion rolls on skewers - ready!

Breast in a pan with teriyaki sauce

If all the popular chicken breast recipes have already been tested, this recipe is for you. White meat, soaked in cooked independently sweet and sour teriyaki sauce, will not leave you indifferent and homemade. Try, dare, create!


• 600-700 g chicken breasts;

• 4 tablespoons of soy sauce;

• Two tablespoons of honey;

• One tablespoon of tomato paste;

• Olive oil.

Cooking Method:

Soy sauce is poured into a deep bowl, honey is added and stirred until it is dissolved. Then put the tomato paste and boil no more than five minutes on a slow gas. Leave to cool. Meanwhile, the meat of the breasts is washed, cut longitudinally into portions. Chicken breasts are put in cooled homemade sauce. Everything is mixed and allowed to soak for 10-15 minutes. Vegetable oil is poured into a well heated pan and chicken breasts are placed. Fry with open lid until golden brown.

Ministerial breast in the pan

Ministerial chicken breast schnitzel - suitable for festive and everyday table. It is especially interesting for children to try chicken in crackers. To prepare the dish, you will need a loaf - it is better to take it not quite fresh - so it will be better to cut.


• A pound of chicken breasts;

• Two table eggs;

• One loaf;

• Pepper, salt, spices - to taste.

Cooking Method:

White loaf thinly cut into forms of small crackers. The washed chicken meat is cut into portions. Then slightly beat off with a hammer, sprinkle with salt, add spices. In a deep bowl break eggs, whisk whisk, lightly salt. Chicken breasts are dipped in a beaten egg and immediately rolled in the prepared from the loaves of bread. The fillets are placed on a well-heated pan with vegetable oil, fried until golden brown on both sides. Schnitzel ministerial ready! Served with any side dish - potatoes, spaghetti, rice, beans, green peas.

Breasts in a pan - tricks and tips

• If the batter turned out with lumps - wipe it through a sieve. From the unbroken flour there will be no trace.

• Fresh greens, when cooking chicken breast, use without stems.

• When cooking chicken rolls, you can skip the frying stage. But remember that when frying in a pan you can make sure that the stuffed meat pieces do not open. Of course, the taste will not change, but the appearance will be lost.

• If there was no pre-frying in the pan, and you sent the raw fillet to the oven, then increase the cooking time by fifteen minutes.

• Forms from heat-resistant glass should not be put in a heated oven. Put such dishes in a cold oven, increasing the cooking time by ten minutes.

• To enhance the taste of breasts, use special seasonings for chicken meat. This will give the dish an extra flavor and refined taste.

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