Chicken in cream sauce in a frying pan

Chicken in cream sauce in a frying pan

One of the favorite trends in modern cooking is the creation of dishes from ordinary and affordable goods. Famous chefs devote a lot of time to developing such recipes. After all, they are widely popular among amateurs and those who cook at home after work. One of these is chicken in cream sauce. Cooked in a frying pan, the meat remains tender and juicy. This will certainly appeal not only to adults. Small gourmets will devour it with pleasure. Playing with spices, it’s easy to add the necessary flavor accents to such a dish. Create spicy, special, sweet and sour meat with your favorite side dish. We offer a few thoughts for a savory dinner as a basis for testing.

Traditional chicken with cream

The traditional version is a good basis for tests. It mixes well with any side dish: it adds tenderness to mashed potatoes. Makes the taste of boiled rice or buckwheat more pronounced. Emphasizes the lightness of fried or stewed assorted vegetables. The recipe describes in detail how to cook chicken in a creamy sauce in a frying pan.

Use:

• 500 gr. chicken fillet;
• 250 gr. low-fat cream;
• 1 onion;
• 1 tsp. flour;
• 0.5 tsp. salt and dark ground pepper;
• 2-3 sprigs of dill;
• 2-3 tbsp. l. sunflower oil.

Traditional chicken with cream

How to cook:

1. Wash the chicken fillet and cut into small pieces.
2. Peel the onion, rinse, cut into half rings.
3. Heat a frying pan with oil. Choose a dish with a diameter of at least 27 cm to cook chicken fillet in cream sauce in a frying pan in one serving.
4. Place the pieces close to each other on a hot surface. If the dimensions allow, try so that they do not touch. Otherwise, instead of frying, the chicken will be stewed.
5. Over high heat, fry on different sides until a crust forms. This technique will seal the juice inside.
6. Add onion, stirring, simmer for 5-7 minutes.
7. Pour a little cream into a cup, add flour. Stir until the paste comes out without lumps.
8. Add the rest to the cup and stir.
9. Pour the contents of the frying pan, bring to a boil, simmer the chicken fillet in cream in the frying pan until thickened. The recipe contains a minimum of spices. Salt the contents of the pan, add pepper, stir.
10. To add spice, add turmeric or red pepper. To get a pleasant spicy taste, use ground paprika or garlic.
11. Within 2-3 minutes after the cream boils, the sauce will begin to acquire a thick consistency. It will harden even more after it cools, so you shouldn’t keep it on the fire for a long time.
12. Chop the greens and add to the pan. Stir, turn off.

Chicken in cream with peppers

Fragrant chicken in cream in a frying pan can whet the appetite of even a well-fed guest. A recipe with the addition of pepper and paprika will appeal to lovers of the gentle but distinctive taste of this vegetable. Its rich aroma perfectly complements the neutral chicken meat. If you want to add the brightest colors, use peppers of different colors.

Use:

• 500 gr. chicken fillet;
• 1 onion;
• ½ reddish pepper;
• ½ yellowish pepper;
• ½ greenish pepper;
• 0.5 tsp. ground paprika;
• 3-5 barberries (can be ignored);
• Salt, pepper, sunflower oil;
• Greens to taste;
• 250 ml. cream or sour cream.

Chicken in cream with peppers

How to cook:

1. To cook an appetizing chicken fillet in a creamy sauce in a frying pan, cut the meat into pieces of similar shape and size. Typically, cut into cubes or strips is used.
2. Wash the peppers and cut into small cubes.
3. Peel the onion and cut into thin half rings.
4. Heat a frying pan with sunflower oil. For the richest taste, you can mix sunflower oil with butter.
5. Place chicken pieces on a hot surface. Brown on both sides. We recommend using tongs for turning. They carefully capture the meat without puncture. Accordingly, the juice remains inside.
6. Thanks to the presence of oil, fillet in a creamy sauce in a frying pan acquires the most intense flavor when fried.
7. When the golden crust covers both sides of the pieces, it's time to add the onion. Fry it for 3-5 minutes, stirring frequently.
8. Add the peppers and fry the contents of the pan for 5-7 minutes.
9. Salt, add barberry and paprika.
10. Pour cream over meat and vegetables. If there is no cream, use sour cream with a fat content higher than 15%.
11. Let the chicken with cream simmer in a frying pan over low heat for 5-7 minutes. The recipe does not show the types of greens, so you can add according to your own taste. Our tip is to add basil leaves. With them, the creamy sauce acquires a unique smell and a deep, rich taste.
12. Add the greens 2 minutes before turning off.

Chicken fillet in cream with mushrooms

The combination of tender chicken and fragrant mushrooms is appreciated by the cuisines of various nations of the world. This is a culinary classic that everyone loves. Rolls, meat under a fur coat, goulash - regardless of the form and presentation, their tandem is ideal. To evaluate it from your own experience, prepare a recipe for chicken fillet in cream with champignons. Snow-white meat has virtually no waste and is eaten to the end. No matter how much you cook, rest assured, it won’t be too much.

Use:

• 500 gr. chicken fillet;
• 250 gr. champignons;
• 1 onion;
• 2-3 cloves of garlic;
• 300 ml. cream;
• 1 tsp. flour;
• 1 tsp. nutmeg;
• Salt, pepper, sunflower oil;
• Greenery.

Chicken fillet in cream with mushrooms

How to cook:

1. Rinse the fillet and blot off any remaining water with a napkin.
2. Cut the fillet into portions in the form of strips of small thickness so that the chicken in the creamy sauce in the frying pan quickly cooks.
3. Place the chicken slices in a bowl, add nutmeg, pepper and your favorite spice to the chicken (optional). Wash the mushrooms and dry. Cut into slices 2-3 mm wide.
4. Stir lightly with your fingers.
5. Heat a frying pan with sunflower oil.
6. Place chicken strips on the hot surface. Fry over high heat on several sides until an appetizing crust.
7. Remove chicken pieces with tongs. They are stewed in a creamy sauce after preparing the mushrooms.
8. Place mushrooms in the pan where the chicken was fried. Champignons release a lot of juice, so you shouldn’t add oil.
9. When the juice evaporates, add 1-2 tbsp. l. oil, salt and pepper.
10. Peel the garlic, chop finely with a knife, add to the mushrooms.
11. Sprinkle mushrooms with flour and pour cream.
12. Add chicken pieces. Adjust the taste of the dish with salt, add bay leaf if desired.
13. Simmer chicken fillet with cream for 5 minutes. Supplement the recipe with the herbs that you like best. Dill harmonizes unsurpassedly in taste. Chop the greens and sprinkle on the dish. Stir, turn off the heat.

Juicy fillet in cream

It won't be difficult to prepare a chic dinner in a hurry if you know this recipe. You'll be impressed by how easy it is to create delicious dishes with your own hands. Just 20 minutes, and a real culinary masterpiece will appear on your table!

Use:

• 1 chicken fillet;
• 200 ml. cream of the highest fat content;
• Salt and pepper to taste.

Juicy fillet in cream

How to cook:

1. To cook chicken fillet with creamy sauce, use an iron frying pan. Let it warm up.
2. Clean the fillet from films, cut off a small fillet.
3. Place the meat completely on a hot surface. It will stick, but don't rush to peel it off. When the golden crust appears, it will fall away on its own.
4. Turn the fillet over to the other side and fry in the same way.
5. Remove the meat to a cutting board and cut into medium-thick slices.
6. Pour the cream into the pan with the remaining chicken and stir with a spatula.
7. Place chicken strips in cream, salt and pepper.
8. Simmer the fillet in cream sauce in a frying pan for 5-7 minutes. The recipe will be a good addition to a side dish of pasta, potatoes, and vegetables.

Fillet in creamy tomato sauce

Despite the name, the dish is very simple to prepare. It turns out especially successful during the season of tomatoes from the garden. With these tomatoes, the sauce acquires a rich taste. If desired, add pepper, onion and 1-2 cloves.

Chicken breast in cream sauce

Ingredients

Chicken breast – 1 pc. (700 g);

Cream 20% – 150 ml;

Garlic – 2 cloves

Sweet paprika – 1 tsp.

Salt, dark ground pepper - to taste

Vegetable oil - for frying

• 275 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step-by-step recipe with photos

Let's prepare the necessary products.

Wash the chicken breast, dry it with napkins, separate it from the bone and cut it into small pieces. Sprinkle the chicken with salt, paprika and ground black pepper, stir, and leave for 30 minutes.

Cut the garlic into thin slices.

Fry the garlic in a small amount of vegetable oil until golden brown. Then remove the garlic from the pan.

Add chicken to the pan where the garlic was fried.

Fry until golden brown on all sides over low heat.

Then add a little water to the chicken, reduce the heat, and simmer the meat for 20-25 minutes under the lid.

For the sauce, grate the cheese on a large grater.

Add cream to cheese.

Then add finely chopped greens. I have basil, you can take dill, parsley or other fragrant herbs to suit your taste.

Pour the sauce into the chicken, stir. Cook chicken breast in cream sauce for 10-15 minutes over low heat.

Serve the chicken breast in the creamy sauce while roasting. Bon appetit!

I also recommend trying the rest of the recipe for stewing chicken in creamy sauce:

• Stewed chicken in cream with Provençal herbs
• Chicken breast stewed with mushrooms in cream
• Chicken breast, cream and champignon sauce
• Chicken fricassee with cream and vegetables
• Stewed chicken with zucchini in cream
• Chicken fillet with pasta in creamy sauce
• Chicken with pineapple and curry in cream
• Chicken with cream and walnut sauce
• Curzia with pasta in creamy sauce
• Chicken breast in sour cream sauce
• Chicken breast in cheese sauce
• Chicken breast in kefir-mustard sauce

• 154

11

42

Photo reports according to the recipe

* photo reports with a small review or without it

see also

Tell your friends about the recipe

Useful tools

• Add to recipe book
• Print recipe
• Download recipe in .PDF
• Found an error in the recipe?

Latest Recipes

Chinese knuckle (in soy sauce)

Beetroot and carrot caviar

Homemade banana liqueur

Oatmeal sticks with cheese (in the oven)

Vegetable caviar in a slow cooker

Waffles with spinach

Warm salad with eggplant and chicken

Puff pastry pie with mushrooms

Buckwheat bread (made from wheat flour and buckwheat)

Caviar from apples, carrots, peppers and tomatoes for the winter

Egg noodles with minced meat

Pollock with mayonnaise in the oven

IMCUK © 2007-2020.
All rights reserved. The introduction of website materials without written permission is prohibited by the Copyright Law of the Civil Code of the Russian Federation of December 18, 2006 N 230-FZ

Chicken fillet in creamy onion sauce

• Share on VKontakte
• Facebook
• Classmates
• Twitter
• Pinterest

• We will need:
• Chicken breasts (2 pieces, total weight 1400 g, clean meat approximately 1100 g)
• Onion (1 very large onion, weighing approximately 370-400 grams)
• Cream (10% fat, 500 ml.)
• Olive oil (or other vegetable oil to your taste, 1-1.5 tbsp.)

• Spices:
• Salt (to taste)
• Ground black pepper (to taste)
• Coriander (preferably freshly ground, 1/3 tbsp.)

Now I have tried a huge number of options for making baked, fried or stewed chicken fillet, and each of these options is not bad in its own way: in some, the “trick” will be spices or sauce, in some – the speed of production, in some – juiciness and tenderness of meat et cetera. I love this version for the amazing juiciness of the chicken and its unique creamy taste. With all this, everything is prepared very simply, even a beginner can do it with a bang.

Chicken fillet in creamy onion sauce comes out indescribably soft, tender, almost melting in your mouth. You can’t actually feel the onion, because it almost completely dissolves during prolonged stewing. Despite the fact that such fillets are not cooked quickly, the active cooking time is very short (20-25 minutes, no more), everything else happens with your smallest role: look, check, stir.

Chicken fillet in creamy onion sauce does not look very photogenic, but it turns out incredibly tasty. I highly recommend trying it!

How to cook chicken fillet in creamy onion sauce

Step-by-step recipe description

• Show as huge photos with description

1. Prepare all the ingredients. Let's defrost the chicken breasts completely, remove the skins (I don't use skins, so I throw them away right away), rinse and dry. If necessary, trim off excess fat. Let's peel the onion.

Naturally, you can eat already cooked chicken fillet and not bother cutting up the breasts, but lately I often buy breasts specifically because they are cheaper, plus there is some left over for cooking the broth.

2. Separate the meat from the chicken breasts and cut it into small cubes. Cut the onion into small cubes.

Usually, after cutting up the breast, I either freeze the bones or immediately make chicken broth from it, which I then freeze in airtight containers. If necessary, I defrost the finished broth and use it for soups, main courses, side dishes or sauces.

3. In a perfectly heated frying pan, greased with olive oil, add the onion and simmer it over medium heat (on my electronic stove 5 out of 9) under the lid until translucent, stirring occasionally.

4. When the onion softens and becomes translucent, add chicken fillet to the pan and stir. We continue to cook, covered, over the same heat, stirring occasionally, until all pieces of meat turn white.

5. When all the pieces of chicken fillet change color to snow-white, and the liquid released by them has almost completely evaporated,

6. Add room temperature cream, salt to taste and all the spices to the pan. Stir, reduce the heat to almost a minimum (on my electronic stove 2 out of 9) and continue to simmer under the lid for 60-80 minutes. The longer you simmer, the more tender and tastier the meat will be. Stir occasionally.

In theory, such chicken fillet can be eaten even after 20 minutes of stewing, but then it will not be as saturated with cream and will not acquire that softness and inimitable creamy taste as with prolonged stewing. I highly recommend taking your time and simmering longer.

7. About 10 minutes before the end of stewing, you can remove the lid so that the creamy sauce has evaporated a little, or you don’t have to remove it - this way there will be a little more of a very tasty gravy. =)

8. Chicken fillet in creamy onion sauce is best served with mashed potatoes, but you can, of course, choose another side dish to suit your taste.

Chicken fillet in creamy sauce - simple and delicious

Chicken fillet in a creamy sauce in a frying pan can be prepared for lunch or dinner; a recipe with a photo will make you realize that there are no special aspects to the culinary process. When using low-fat chicken, be prepared for the fact that it may turn out less juicy when it cools. Therefore, it is better to serve it hot or warm. This meat is perfect as an addition to potatoes in any form, buckwheat or rice porridge.

Ingredients:

• 300 g chicken fillet;
• 1 onion;
• 2 tbsp. l. frying oils;
• 150 ml cream;
• 4 pinches of salt;
• 3 pinches of dark ground pepper;
• 1-2 sprigs of fresh herbs (for serving).

How to cook chicken fillet in creamy sauce

First prepare the chicken fillet. Rinse and dry the chilled or defrosted meat, then trim off all excess - pieces of fat, skin, cartilage and bones. Cut the fillet into strips or squares.

Peel and rinse medium-sized onions. Then chop the onion into small cubes or strips.

Heat refined oil for frying in a frying pan. Send the chicken pieces to fry first, turning the heat to low. Stir the meat.

After 6-7 minutes, add the chopped onion to the pan. Add salt, add spices, stir and fry over low heat for another 5 minutes.

Now you can transfer the chicken and onions to a saucepan or continue cooking in a frying pan if it has high sides. Pour in the cream and bring to a boil over low heat. The fat content of the cream can be low or medium.

After the cream boils, simmer the chicken for another 15-20 minutes. The lid can be partially covered or not covered at all, because the cream may boil away. Serve the chicken with the sauce and side dish immediately after cooking.

And for dinner, make some savory fried chicken fillet in sesame seeds - quite tasty.