Braised chicken breast

A selection of stewed chicken breast recipes with step-by-step photos and instructions. We will tell you and show you how to stew chicken fillet in a delicious and healthy way!

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Braised Chicken Breast Recipes

Ingredients

Chicken fillet – 500 g

Soy sauce – 2 tbsp.

Bell pepper – 150 g

Rice vinegar – 2 tbsp.

Tomato paste – 2 tsp.

Canned pineapple – 100 g

Vegetable oil – 2 tbsp.

Garlic – 2 cloves

Ingredients

Chicken fillet – 1 pc.

Reddish bell pepper – 1 pc. (big)

Tomato – 1 pc. (big)

Onions – 1 pc.

Sour cream (yogurt) – 1 tbsp.

Sweet ground reddish paprika – 1 tsp.

Salt and pepper - to taste

Vegetable oil – 1 tbsp.

Ingredients

Chicken fillet – 500 g

Tomato paste – 1-2 tbsp.

Sweet pepper – 200-250 g

Tomatoes in their juice – 400 g

Vegetable oil – 1 tbsp.

Butter – 1 tbsp.

Onions – 1 pc.

Sugar - to taste

Ground black pepper - to taste

Garlic – 2 cloves

Provencal herbs/thyme mixture – 1-2 tsp. (taste)

Fresh herbs/parsley - to taste (for serving)

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

Ingredients

Chicken breast (large) – 1 pc.

Fresh champignons – 300 g

Medium onion – 1 pc.

Cream (22%) – 300 ml.

Vegetable oil for frying: 30 ml.

Dill – 3 sprigs

Curry seasoning – 1 tsp. without top

Salt, dark ground pepper - to taste

Ingredients

Chicken fillet – 400 g

Onions – 1 pc.

Vegetable oil – 30 ml

Salt, hot pepper - to taste

Ingredients

Chicken breast – 400 g

Hard cheese (grated) – 1.5 tbsp.

Parsley – 0.5 bunch

Garlic – 1 clove

Olive or sunflower oil – 3-4 tbsp.

Ingredients

Chicken fillet – 1 pc.

Champignon mushrooms – 50 g

Onions – 1 pc.

Vegetable oil – 3 tbsp.

Tomato paste – 2 tsp.

Sweet chili sauce - to taste

Ingredients

Onions – 1 pc.

Cauliflower – 400 g

Bell pepper – 1 pc.

Garlic – 3 cloves

Water – 1.5 cups

Sunflower oil - for frying

Salt, pepper - to taste

Seasoning for chicken - to taste

Fresh or frozen dill – 2-3 tbsp.

Ingredients

Chicken fillet – 800 g

Cream – 1.5 cups

Provençal herbs – 2 pinches

Butter – 2 tbsp.

Olive oil – 1 tbsp.

Ingredients

Chicken breast – 1 pc. (approximately 600 g);

Sour cream – 200 ml;

Hot water (broth) – 200-250 ml;

Butter – 2 tbsp;

Vegetable oil – 1 tbsp;

Salt, dark ground pepper, spices - to taste.

Ingredients

Chicken fillet – 1 pc.

Sunflower oil - for frying

Butter – 40 g

Garlic – 2 cloves

Marjoram, basil - to taste

Salt, pepper - to taste

Ingredients

Chicken fillet – 400 g

Champignons – 250 g

Onion – 100 g

Butter – 50 g

Salt and pepper - to taste

Ingredients

Chicken breast – 650 g

Paste – 1 pack

Ghee butter – 60 g

Salt, pepper, herbs - to taste

Ingredients

Onions – 2 pcs.

Sweet paprika (ground) – 10 g

Chicken fillet – 600 g

Canned tomatoes (sliced in chunks) – 200 g

Bell pepper – 1 pc.

Chili pepper – 1 pc.

Garlic – 1 clove

Coriander (ground) – 1 tsp.

Vegetable oil – 2 tbsp.

Knockedly:

Wheat flour – 200 g

Chicken egg – 2 pcs.

Greens - to taste

Water – 100 ml (approximate amount)

Butter - for serving

Ingredients

Chicken breast fillet – 2 pcs.

Sour cream – 4-5 tablespoons

Ingredients

Chicken fillet – 1 pc.

Fresh champignons – 250 g

Onions – 1 pc.

Garlic – 2 cloves

Fresh dill – 0.5 bunch

Salt, pepper - to taste

Sunflower oil - for frying

Ingredients

Chicken fillet – 300 g

Onions – 1 pc.

Champignons – 200 g

Salt, pepper - to taste

Vegetable oil – 1 tbsp.

Ingredients

Chicken fillet – 150 g

Cream (10%) – 200-250 ml

Onions – 1 pc.

Sweet pepper – 1 pc.

Butter – 40 g

Thyme – 2-3 sprigs

Garlic – 2 cloves

Nutmeg (ground) – 1 tsp.

Ingredients

Spaghetti – 200 g

Chicken fillet – 350 g

Onions – 1-2 pcs.

Garlic – 2 cloves

Sweet pepper – 1 pc.

Tomato paste – 1 tsp.

Vegetable oil – 40 ml

New in the selection

Ingredients

Chicken fillet – 300 g

Potatoes – 100 g

Coconut milk – 400 g

Garlic – 1-2 cloves

Tomato paste – 2 tsp.

Vegetable oil (sesame) – 2 tbsp.

Lemon juice – 1 tbsp.

Fish sauce – 3 tbsp.

Peanuts – 50 g (optional)

Massaman Curry paste – 3 tbsp.

Or use spices instead of paste:

How to properly simmer chicken breast in a frying pan

Almost everyone doesn’t like the fact that chicken meat is very dry, and therefore chefs try to cook it so that it becomes juicy and tender.

Knowing how to stew a chicken breast in a frying pan, you will also learn how to make dry meat juicy, and your family will eat it with pleasure. Let's learn everything about the process of stewing chicken meat and try several recipes with the addition of vegetables, mushrooms, various sauces and seasonings.

How to simmer chicken breast in a frying pan

To ensure that the breast comes out soft and juicy, we follow the following tips when cooking.

Extinguishing time

How long to simmer chicken breasts in a frying pan? Unlike other meats, chicken is usually stewed for about 30 minutes. And if the meat is cut into strips, even less - about 15 minutes.

Meat should not be stewed for longer: it dries out and becomes hard, especially if it has been frozen.

Tenderizing the breast

To soften defrosted meat, lightly beat it with a hammer or soak it by placing it in cream, mayonnaise, or sour cream. You can also soak it in a brine of 1 liter of water and 1.5 tablespoons of salt for 5-12 hours, keeping it in the refrigerator.

It is also important to cut the meat across the grain: it absorbs broth or sauce better.

Braising breast

To preserve the juice and acquire more flavor, the pieces can be lightly fried in a frying pan with butter or lard. Then simmer the dish in a covered frying pan over low heat.

Braised breast: recipe with vegetables

Ingredients

Water - 0.5 cups;
Sour cream – 0.5 cups;
Tomato paste – ¼ cup;
Chicken breast – 2 pcs;
Cabbage – 700 g;
Carrots - 1 piece;
Onion - 1 piece;
Salt and pepper - to taste.

How to sauté chicken breast in a frying pan

Combine sour cream, tomato paste, water and spices. Mix thoroughly.
Wash the meat with running water, cut into cubes and fry for several minutes in a frying pan with oil.
Add chopped onion and coarsely grated carrots, simmer for several minutes. We cut the cabbage into strips, mash it with our hands, pour it into the frying pan and continue to simmer over low heat.
Add sauce to chicken. Close and cook further.
The stewing time depends on what kind of cabbage you like - soft or somewhat crunchy. Place the finished cabbage with breast into plates and serve with mashed potatoes, buckwheat or pasta.

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Braised chicken breast in tomato juice

Chicken breast with Provençal herbs and thyme is especially fragrant. And its juiciness comes from tomato juice and vegetable ingredients.

Ingredients

Chicken breast - 0.5 kg;
Vegetable oil - small amount;
Onion - 1 piece;
Carrots - 1 piece;
Sweet pepper - 1 piece;
Garlic - 2 cloves;
Parsley - 1 tsp;
Provençal herbs - 1 tsp;
Thyme - 0.5 tsp;
Water - 0.5 cups;
Tomato juice - 1 glass.

How to simmer chicken breast in a frying pan

Cut the washed and dried meat into cubes about 3 cm in size.
We cut the onion into half rings, sweet peppers and carrots into cubes.
Heat a deep frying pan with oil and quickly fry the meat until the pink color disappears.
Add the onion and, stirring constantly, continue cooking for 2 minutes.
Make a slow fire, add carrot cubes. After three minutes, pour tomato juice into the dish. Add chopped garlic, bell pepper, salt and seasonings. Stir and simmer until the meat is cooked for 20-30 minutes.

Turn off the stove and, without removing it from the burner, cover the finished dish with a terry towel. We wait 15 minutes and serve with any side dish.

Braised chicken breast with mushrooms in a frying pan

Ingredients

Chicken meat – 0.5 kg + –
Champignons – 0.5 kg + –
Sour cream 15% – 450 g + –
Onions – 2 pcs + –
Wheat flour - 2 tbsp. + –
Vegetable oil – small amount + –
Salt and pepper - to taste + –
Greens – bunch + –

How to stew chicken meat in a frying pan with mushrooms

Cut the washed and dried meat into bars, sprinkle with salt and pepper, and roll in flour. Fry for a couple of minutes in a heated frying pan with oil.
Place the chicken pieces on a plate and set aside.
Cut the champignons into quarters and fry in the oil remaining after frying the breast.
Add onion half rings and fry the contents until they turn golden.
Add chicken pieces, reduce heat and add sour cream, add salt and pepper. Simmer the dish for another quarter of an hour.
Sprinkle the finished stewed breasts with chopped herbs and serve.

Braised chicken breast: recipe and photo

Juicy and warm chicken breast, stewed with bell peppers, onions and carrots, will bring all family members to the table with its smell. This dish can be safely offered to both children and those who are watching their own figure!

How to simmer chicken breast in a frying pan

To ensure that the breast comes out soft and juicy, we follow the following tips when cooking.

Extinguishing time

How long to simmer chicken breasts in a frying pan? Unlike other meats, chicken is usually stewed for about 30 minutes. And if the meat is cut into strips, even less - about 15 minutes.

Meat should not be stewed for longer: it dries out and becomes hard, especially if it has been frozen.

Tenderizing the breast

It is also important to cut the meat across the grain: it absorbs broth or sauce better.

Braising breast

To preserve the juice and acquire more flavor, the pieces can be lightly fried in a frying pan with butter or lard. Then simmer the dish in a covered frying pan over low heat.

Stewed chicken breasts are mixed with an abundance of side dishes, vegetable salads and vegetables cooked in any form.

Chicken stewed in tomato sauce

One of the most common and delicious methods to cook stewed chicken is to cook it in tomato sauce. This sauce does not require complex ingredients, and the tomato and sour taste mixes well with chicken. For the sauce, you can use tomato paste, fresh tomatoes or canned tomatoes in their juice. You can also take chicken at your discretion, both breasts and legs will be equally good in tomato sauce.

Useful:

chicken thighs - 500 g,
tomatoes - 2 pcs.
tomato paste - 2 tablespoons,
onion - 1 piece,
butter - 50 g,
vegetable oil - 4 tablespoons,
salt - 1 teaspoon,
thyme - 1/4 teaspoon,
dark pepper to taste.

Manufacturing:

1. It is most convenient to cook chicken stewed in sauce in a deep bowl with a thick bottom and a non-removable lid. Place a saucepan or frying pan with high sides on the fire and pour in vegetable oil. Place a piece of butter there and melt it.

2. Add tomato paste to the oil and mix thoroughly. Lightly fry the pasta, stirring constantly.

3. Peel the tomatoes. To do this, cut the skin with a cross, then scald the tomatoes with boiling water. The skin will simply come off. Grind the tomato pulp into puree. Add the tomato puree to the tomato paste in oil and simmer for 3-4 minutes over medium heat, stirring constantly.

4. Now add pieces of chicken meat and onions into the bubbling tomato sauce. Add salt and pepper to taste. If you like to eat onions, then cut them into strips, and if not, then put the entire onion in the sauce. It will be stewed together with the chicken and will give the sauce its own taste, but at the same time there will be no pieces of onion in the finished dish.

5. Add 1-1.5 cups of boiling water to the pan and cover with a lid. Simmer covered over low heat for a little less than average for 35-40 minutes until the chicken is cooked through. After 10 minutes of simmering, add thyme or other fragrant herbs that you love to the sauce. Continue to simmer.

6. Ready-made stewed chicken in tomato sauce goes perfectly with potatoes or rice. But it can also be served as a separate dish.

Ingredients:

Chicken breasts – 3 pieces
Green onion feathers - 8-10 pieces
Onion – 1 piece
Garlic - 5-6 cloves
Ginger - To taste
Vegetable oil - 1 tbsp. spoon
Soy sauce - 1 tbsp. spoon
Worcestershire sauce - 1 teaspoon
Pepper - 1 pinch
Starch - 1 tbsp. spoon
Broth - 1-1.5 cups

Number of servings: 2-3

Potatoes in tomato with chicken fillet

Potatoes and meat can be used to make different dishes for lunch and dinner. There are a huge number of options on how to create this, but the meat is especially tasty when it comes out with vegetables, stewed in sauce.

meat – 700 gr;
garlic;
sunflower oil;
dill;
onion;
seasonings;
potatoes – 600 gr;
4 glasses of tomato juice;
salt.

Production time: 55 minutes.

Calorie content per 100 g: 121 kcal.

Cut the potatoes into cubes together with the onion and meat and fry one by one in a frying pan;
Place all cooked foods in a saucepan, add seasonings, peeled garlic, pour tomato juice;
Bring the contents of the pan to a boil, simmer for half an hour over low heat;
Place the finished dish in portions on plates and sprinkle with fresh dill.

Chicken with potatoes prepared according to this recipe turns out delicious, and there is no need to prepare the side dish separately.

How to cook Stewed Chicken Breast

1. The set of ingredients is very limited, but the dish turns out mind-blowing.

2. First you need to wash, dry and cut the breast into small cubes.

3. Place it in a deep bowl. To make the marinade, add vegetable oil, soy sauce, adding a little pepper to taste. Pour in Worcestershire sauce and add starch. Mix everything thoroughly and leave for some time.

4. In the meantime, you can do the vegetables. Peel the onion and garlic and chop them.

5. Cut the peeled ginger root into narrow strips and slightly chop the green onions.

6. Heat a small amount of oil in a saucepan (both vegetable and butter can be used in the recipe for stewed chicken breast) and add vegetables.

7. Add the breast to the fried vegetables. Add a little salt and pepper if desired. Mix carefully and fry for 2-3 minutes.

8. Pour broth over everything and let it simmer over low heat for about 25 minutes.

9. When the stewed chicken breast is almost ready at home, add a little starch and green onions to the saucepan. Mix carefully and you can serve.

Fundamentally! The video may differ from the text version of the recipe!

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How to quickly and deliciously stew a chicken breast?

Almost everyone is unhappy with the fact that chicken meat is dry. For this reason, cooks try to cook it in such a way that it becomes juicy and tender. But knowing certain subtleties, you can achieve the same effect at home.

There are several tips on how to stew chicken breasts in a short amount of time. One of the influencing reasons is the extinguishing time. Chicken meat is stewed in a frying pan for about half an hour. If it is cut into strips, the time is reduced to 15 minutes. If you simmer longer, the chicken breast will be dry and hard.

If the breast was frozen before production, then it needs to be slightly beaten with a culinary hammer or soaked in cream, mayonnaise or sour cream. You need to cut the meat across the grain, so it will better absorb the broth or sauce.

One of the methods for making juicy and savory chicken breast is to fry it briefly in a frying pan with oil, and then cover the frying pan with a lid and let it simmer. In this way, the juice in the meat will be retained and it will acquire a greater flavor.

Let's look at recipes for stewed chicken breasts in a frying pan

1. Stewed chicken breast with mushrooms and sour cream

To make it, you need to cut 0.5 kg of breast into cubes, add salt and pepper and roll in flour. Then fry for about 2 minutes in a heated frying pan with vegetable oil. Next, place the fried pieces on a plate and set aside.

The next step is making the mushrooms. You can take 0.5 kg of champignons. They need to be cut into quarters and fried in the same oil in which the breast was fried before. Next you need to add half rings of 2 onions and fry until golden brown.

Then you need to add the pieces of chicken breast fried before this, lower the heat, pour in 15% sour cream, add salt and pepper to taste. You can add any spices. The dish needs to simmer for 15-20 minutes. Before serving, you can garnish with freshly chopped herbs and grated cheese.

2. Braised chicken breast in tomato juice

0.5 kg of chicken breast needs to be cut into cubes measuring 3 cm by 3 cm. One onion needs to be cut into half rings, one bell pepper and one carrot into cubes. Next, place the chopped meat in a preheated deep frying pan with vegetable oil and fry it until the pink color disappears. Next you need to add the onion cut into half rings and, stirring, fry everything for about 2 minutes.

The next step is to lower the heat and add the carrot cubes. After 3 minutes, you need to pour in 1 glass of tomato juice and add chopped garlic and sweet pepper. Salt and seasonings are added to taste. Then you need to stir and leave to simmer for 20-30 minutes. After this, you need to turn off the stove, cover the prepared dish with a lid, wait 15 minutes and serve with any side dish.