Breast in garlic sauce. Chicken breast in garlic sauce in a frying pan. Chicken in cream sauce in a frying pan
Chicken breast in garlic sauce is an appetizing and tasty dish that not only the housewife, but also the owner can easily prepare. Perfect for any side dish: potatoes, porridge, pasta.
This was our family’s favorite dish; we cooked it not only on holidays. The breast always turned out juicy and spicy, and it took very little time to prepare. So if you decide to surprise your household with something tasty and special, then chicken breasts in garlic sauce are ideal for this. A simple recipe and a very tasty dinner. I tell and show how to cook chicken breast in garlic sauce in a frying pan.
Ingredients:
Chicken breast - 500 grams
Onions - 2 pieces (medium heads)
Garlic - 4 cloves
Flour - 5 teaspoons
Milk - 0.5 Liters
Salt - 2 Pinches (to taste)
Pepper - 1 pinch (to taste)
Vegetable oil - 2 tbsp. spoons
Number of servings: 2-3
How to cook “Chicken breast in garlic sauce in a frying pan”
The chicken breast must be washed, dried thoroughly and separated from the bone. Then cut the fillet into strips and sprinkle with salt and pepper to taste.
Heat up a frying pan with a small amount of vegetable oil. Cut the onion into half rings and add to the frying pan.
Fry the onion until transparent and slightly golden. Add chicken breast and stir. Leave to simmer over medium heat for approximately 15 minutes.
While the breast is stewing, we will finely chop the garlic and mix it with 2 teaspoons of flour. Add milk, mix everything well so that no lumps form.
Add the rest of the flour to the frying pan with the onions and breast, stir and leave to simmer for a few more minutes. Next, pour the garlic-flour-milk mixture into the frying pan with the meat and stir. Cover with a lid and leave to simmer for 7-10 minutes.
All is ready! Serve the chicken breast in garlic sauce hot and with any side dish.
Have you ever cooked chicken in cream? If not, then be sure to try this dish. Incredibly tender and tasty, for all its simplicity, and what a aroma it is worth. Great for the holiday table.
There are several cooking variations, you can choose any of the recipes. Or design your own.
How to deliciously cook chicken fillet in creamy sauce
Chicken breast 1 pc. (chicken fillet 300g.);
- onions 1 pc.;
- cream 20% 300 ml.;
- starch 1 tsp;
- salt, black pepper;
- dill, basil.
1. Take the onion and peel it, wash it to remove dirt and cut it into cubes with a kitchen knife.
2. Place a frying pan on gas, pour sunflower oil into it, or use a piece of butter.
3. In a preheated frying pan, fry the onion over medium heat until soft and translucent.
4. Defrost the chicken, or use chilled chicken, rinse with cold water under the tap, and remove excess moisture with a napkin.
5. On a cutting board, cut the chicken fillet into pieces, cubes or cubes. With a side of 1.5-2 cm. Place onion in a frying pan and fry for 5 minutes until white.
6. Salt and season with pepper. You can add a couple of pinches of nutmeg. Chop the dill and basil and place in a frying pan.
7. Pour in the cream, add starch to thicken the creamy sauce.
8. Cover the chicken in the cream with a lid, reduce the heat slightly and simmer for 10-15 minutes in a frying pan, stirring every 5 minutes.
We get a delicious dish that will perfectly complement any side dish. But it goes best with all types of pasta, rice and potatoes.
Chicken fillet with cream in a frying pan
In this recipe, spices are used before frying, and starch is replaced with flour.
Chicken fillet 300 gr.;
- onions 1 pc.;
- cream 30% 300ml;
- flour 1-2 tbsp;
- rosemary.
1. Prepare the chicken: defrost, rinse, wipe. And cut into small pieces. It is better not to use leather for this.
2. Place in a deep plate, rub with pepper and ready-made seasoning for chicken (if you’re too lazy to bother), but it may contain salt. It is advisable to salt the chicken in cream later. Sprinkle with dried or fresh herbs, mix and leave for 10 minutes.
3. At this time, take care of the onions. Peel it, rinse it under the tap and cut it into 4 parts. Chop into strips.
4. Heat a frying pan over high heat with sunflower oil and add onions. reduce heat to medium and sauté until soft. This usually takes about 5 minutes.
5. The onions can be temporarily transferred, or cooked with the chicken in separate pans.
6. Dredge each piece of chicken in flour. And fry in a frying pan in a small amount of oil until a crust forms for 3-4 minutes on both sides. It’s easier to do this in a large frying pan, and the thickened bottom will ensure even heating.
7. When the crust has formed, you can combine it with the onion, add salt, add seasonings (if you think they are not enough) and pour in cream.
Stir and wait for the start of boiling.
8. Reduce the heat, stir, and leave to simmer under the lid closed. 10-15 minutes.
Flour adds thickness to the creamy sauce. Enjoy delicious and tender meat with creamy gravy.
Chicken in creamy garlic sauce in a frying pan
Chicken breasts (fillets) 400 gr.;
- turnip onion 1 pc.;
- butter 30 gr.;
- cream 20% 1 glass;
- garlic 3 cloves;
- salt 0.5 tsp;
- mustard 1 tsp;
- ground black pepper 0.25 tsp;
- curry 0.5 tsp.
1. Cut the prepared chicken into cubes.
2. Peel the onion and finely cut into cubes.
3. Peel the garlic cloves and chop them.
4. Heat a frying pan over medium heat, add a piece of butter to it and melt it.
5. Fry the onion and garlic for 5 minutes until golden brown, stirring occasionally.
6. Then put the chicken there and fry until the meat turns white (it’s unlikely to get a crust).
7. Salt, curry, mustard, black pepper and herbs should be mixed with cream. If you do this with a mixer or blender, you can also throw garlic in there.
8. Pour the aromatic mixture over the (no less aromatic) chicken and simmer over low heat for 15 minutes.
At the end of cooking, taste to see if there is enough salt and seasoning. Add as needed.
Chicken fillet can be salted during frying (at the end) rather than added to the cream.
Eat with boiled cereals, noodles and other neutral side dishes.
Chicken in cream with mushrooms in a frying pan
The same delicious recipe, but more filling due to the addition of store-bought champignons.
Chicken fillet 300 gr.;
- champignons 200 gr.;
- onion 1 pc.;
- wheat flour 2 tbsp;
- cream 20% 1 glass;
- Provencal herbs;
- pepper, salt.
1. Cut the peeled onions into half rings or chop them.
2. Wash the mushrooms, clean them from darkened areas and cut the films (if desired) into strips or small cubes.
3. Fry the onion in a frying pan with oil, after 5 minutes add the champignons.
4. Fry, stirring occasionally, until the moisture comes out of the mushrooms and evaporates. But don't overcook them, they should remain soft.
5. Cut the chicken breast meat into cubes and fry with mushrooms and onions. Until the color of the meat changes from pink to white.
6. The hour has struck for Provençal herbs, ground pepper and table salt.
5. The next step is to add wheat flour to the pan, sifted through a strainer. This is the most convenient way to avoid lumps.
6. And all this is poured with a glass of cream or milk. With cream, the sauce turns out thicker; if you like it liquid, use less flour.
I would eat this dish with potatoes now.
Chicken in cream with vegetables
Chicken (fillet) 300 gr.;
- carrots 1 pc.;
- bell pepper 0.5 pcs.;
- onion 1 pc.;
- cream 250-300 ml;
- seasoning for chicken;
- spices (salt, pepper).
We can also add tomato here, but not this time.
1. Heat a frying pan, add sunflower oil to lightly coat the bottom.
2. Peel the onion and cut into strips. Fry until soft.
3. Wash and peel the carrots. Grate on a coarse grater (or for). Sent to the frying pan. Fry for 3-5 minutes.
4. Wash the sweet bell pepper under the tap and cut out the middle with the seeds. We cut the remaining part into strips and chop into cubes. Fry with the rest of the vegetables for 3-4 minutes.
5. Cut the chicken fillet into pieces and fry with vegetables.
6. Grind the peeled garlic cloves on a fine grater.
7. Season with garlic, spices and chicken seasoning (or your favorite).
8. Pour 300 ml into the frying pan. cream, preferably to cover the chicken. And simmer for 10 minutes.
How to cook chicken in cream
You can make adjustments to any of the recipes, change the composition a little, embellish the taste and aroma.
It is not necessary to make this dish with cream; they can easily be replaced with milk, but in this case you will have to thicken the sauce with flour or starch. It turns out no less tasty with sour cream, especially if you add it with mushrooms.
Adding vegetables will make the dish brighter and more satisfying (I’m generally silent about the benefits). These could be: tomatoes, cauliflower, zucchini. In addition to onions, carrots, bell peppers and garlic.
The most interesting spices you can add are nutmeg, cinnamon, curry, ginger, turmeric. Just don't add everything at once.
Green onions, dill, parsley and basil, as well as mixtures - Provencal or Italian herbs.
I wish everyone incredible pleasure from tender, creamy chicken fillet!
By cooking chicken in a creamy sauce, you will get a universal dish that can be served with a side dish of cereals, potatoes, pasta, or simply with fresh bread and vegetable salad. Chicken breast in cream sauce is one of the “standby” dishes in my kitchen. This recipe always helps out when you need something quick, simple, and very tasty at home.
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 coarse grater.
Add cream to cheese.
Then add finely chopped greens. I have basil, you can take dill, parsley or other aromatic herbs to your taste.
Pour the sauce into the chicken, stir. Cook chicken breast in cream sauce for 10-15 minutes over low heat.
Serve hot chicken breast in cream sauce.
Bon appetit!
For many housewives, chicken breast with cream sauce is considered something festive and sophisticated, but the dish is also suitable for serving on an everyday table. It is distinguished by a unique aroma of spices and cheese, and creamy taste. It is not dry, melts in your mouth and leaves a pleasant aftertaste.
How to cook chicken breast in creamy sauce
To properly cook chicken breast in cream sauce, you first need to prepare the ingredients. It is better to take the main component chilled rather than frozen, because after thawing the meat can become tough and no amount of prolonged simmering or baking will save it. Fresh chicken smells good and has a smooth surface without streaks or stains. To reduce calorie content, it is worth cleaning it from film and remaining fat. It is advisable to remove the bones.
You can cook it in several ways - in a frying pan or in the oven. Read more carefully about the nuances of each cooking option, but don’t forget the main thing: you need to supplement the meat with heavy cream or sour cream diluted in water, season with aromatic spices and cheese. Tarragon, garlic, nutmeg and mustard go best with chicken meat. You can season the baking filling with grated Parmesan, lemon juice or black pepper.
Chicken breast in cream in a frying pan is very simple to prepare: the meat is cut into pieces or steaks, lightly fried in olive oil or butter, poured with sauce and simmered until thickened. When serving, garnish the dish with parsley or cilantro. Chicken breast with cream in the oven will require a little more time - the pieces are fried in a frying pan, transferred to a heat-resistant form, poured with sauce and simmered in the oven for about an hour. Duration depends on portion size and temperature.
Chicken breast recipe in creamy sauce
It is useful for every cook to have in his arsenal a recipe for chicken breast in cream sauce, which can help out when guests suddenly arrive. You can make a classic dish, complemented with mushrooms or cheese. For spices, add garlic or rosemary, season the dish with vegetables (broccoli, bell peppers, tomatoes) or even cook in a slow cooker.
Chicken with mushrooms in cream sauce
- Cooking time: half an hour.
- Number of servings: 4 persons.
- Calorie content of the dish: 92 kcal.
- Purpose: for lunch.
- Kitchen: author's.
Chicken with mushrooms in creamy sauce turns out extremely successful and elegant. A thick filling of heavy cream with mushrooms gives the dish a pleasant appearance. Not only champignons are suitable for production, but also white champignons, chanterelles or any other forest species. You will get an appetizing chicken breast with champignons in cream, which will quickly fill you up and warm you up at any time of the year.
Ingredients:
- raw chicken breast – 2 pcs.;
- fresh champignons – 0.4 kg;
- cream 22% fat – 0.3 l;
- butter – 20 grams.
Cooking method:
- Rinse the champignons, let the liquid drain, cut into large slices.
- Heat the oil, fry the mushrooms for five minutes, stir.
- Wash the breasts, remove the skin, film, remove the bones, cut the flesh into cubes.
- Add to the mushrooms, fry for five minutes, pour in the cream.
- Simmer for six minutes to prevent the cream from boiling.
- Serve with grated cheese, herbs, and rice.
Chicken in cream sauce in a frying pan
- Cooking time: half an hour.
- Number of servings: 4 persons.
- Calorie content of the dish: 145 kcal.
- Purpose: for dinner.
- Kitchen: author's.
- Difficulty of preparation: medium.
Chicken in a creamy sauce in a frying pan cooks very quickly, because the tender meat instantly turns golden and acquires a pleasant crust. All that remains is to fill it with the prepared filling based on fatty milk and thicken with wheat flour. Spicy mustard and spices selected specifically for chicken add piquancy to the finished dish - you can buy them in the store or mix them yourself.
Ingredients:
- chicken breast – 400 g;
- cream 20% fat – 0.3 l;
- wheat flour – 40 g;
- mustard - teaspoon;
- butter – 20 g;
- vegetable oil – 60 ml.
Cooking method:
- Rinse the meat, cut into pieces, fry for 10 minutes until golden.
- Pour the cream into a saucepan, mix with mustard, and simmer over low heat. Season with pepper, salt, butter. Gradually add flour, stirring so that no lumps form.
- After the sauce thickens, pour it over the meat, cover the pan with a lid, and simmer for five minutes.
- Garnish with pasta or buckwheat with hot pepper or sweet paprika.
Chicken breast in cream sauce in the oven
- Cooking time: 1 hour.
- Number of servings: 3 persons.
- Calorie content of the dish: 118 kcal.
- Purpose: for lunch.
- Kitchen: author's.
- Difficulty of preparation: medium.
Chicken breast in a creamy sauce in the oven turns out softer than fried in a frying pan. It will not have such an appetizing crispy crust, but it will be more than replaced by a dense, tender cheese cap. It's best to add a little piquant Parmesan, but if you don't have it, you can choose any hard cheese.
Ingredients:
- chicken breasts – 700 g;
- cream 20% fat - a glass;
- cheese – 100 g;
- dry thyme – 10 g;
- grain mustard – 20 g;
- garlic – 2 cloves;
- salt – 10 g;
- vegetable oil – 60 ml.
Cooking method:
- Divide the breasts into two fillets, rinse and dry. Cover with cling film, beat lightly, add salt and pepper.
- Heat the oil, quickly fry until browned for four minutes on both sides of the surface.
- Make a sauce from crushed garlic, thyme, mustard, half the salt and cream.
- Place the chicken in a baking dish, pour the sauce over it, and grate the cheese on top.
- You need to bake for half an hour at 200 degrees.
- Serve with pasta or baked potatoes.
Chicken breast in creamy garlic sauce
- Cooking time: half an hour.
- Number of servings: 4 persons.
- Calorie content of the dish: 127 kcal.
- Purpose: for dinner.
- Kitchen: author's.
- Difficulty of preparation: medium.
Chicken breast in creamy garlic sauce is distinguished by the spiciness of added spices and aromatic herbs, has a slight piquant heat and a thick filling. To give a more refined taste and a pleasant aroma, it is allowed to use two types of cheese - processed and hard. The melted one can be taken with the taste of garlic or smoked meats.
Ingredients:
- milk - a glass;
- chicken breasts – 0.8 kg;
- garlic – 4 cloves;
- onion – 1 pc.;
- butter – 20 g;
- processed cheese – 20 g;
- hard cheese – 60 g;
- flour - a tablespoon;
- white pepper, herbes de Provence, oregano - 2 g each.
Cooking method:
- Cut the chicken into fillets and cut into small cubes.
- Melt the butter, fry the onion cubes until transparent, add the meat, cook until golden brown. Add chopped garlic, keep for a couple of minutes. It is recommended to add a couple of teaspoons of curry seasoning.
- Pour milk, add flour, season with spices, sprinkle with cheese shavings and pieces of processed cheese. Simmer for 10 minutes over low heat.
- Remove the lid, evaporate the filling, and let it thicken.
- You can use bread crumbs instead of flour.
- Garnish with rice.
Chicken breast with broccoli in cream sauce
- Cooking time: 1 hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 108 kcal.
- Purpose: for lunch.
- Kitchen: author's.
- Difficulty of preparation: medium.
Chicken breast with broccoli in creamy sauce is suitable even for a children's menu. Broccoli will add a bright greenish flavor to the dish and add a delicious crunch to the soft stewed meat. It is better to serve the delicacy hot to experience the pleasant aroma. No additional garnish is required.
Ingredients:
- broccoli – 0.4 kg;
- chicken breast – 700 g;
- olive oil – 10 ml;
- carrots – 1 pc.;
- cream 10% – 150 ml;
- cheese – 100 g.
Cooking method:
- Wash the chicken, cut into pieces, fry until golden brown.
- Break the broccoli into florets and add to the meat.
- Peel the carrots, grate them on a grater with large holes, and add them to the meat.
- Season with spices, pour in cream. Grate the cheese on top.
- Simmer, covered, for half an hour on low heat.
- Garnish with fresh herbs and garlic croutons from a white baguette.
Chicken breast in cream cheese sauce
- Cooking time: half an hour.
- Number of servings: 3 persons.
- Calorie content of the dish: 110 kcal.
- Purpose: for dinner.
- Kitchen: author's.
- Difficulty of preparation: medium.
Chicken breast in creamy cheese sauce is a universal dish that is equally suitable for serving on a holiday table or for an everyday menu. You don’t have to skimp on the cheese so that the dish gets an even crust and doesn’t dry out.
Ingredients:
- chicken breast – half a kilo;
- cream 15% fat - a glass;
- cheese – 100 g;
- garlic – 2 cloves;
- dill - a bunch;
- flour – 20 g.
Cooking method:
- Remove the bones from the breast, cut the flesh into pieces, and fry with seasoning.
- Pour in the cream, add flour, simmer for 15 minutes.
- Add chopped dill and grated cheese and keep until the latter melts.
- Serve with fluffy fragrant jasmine rice or spaghetti.
Champignons with chicken in cream sauce
- Cooking time: half an hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 115 kcal.
- Purpose: for lunch.
- Kitchen: author's.
- Difficulty of preparation: medium.
Champignons with chicken in creamy sauce are hearty, aromatic and moderately spicy. Suitable for any meal, and gourmets can try using the preparation as a filling for Italian pasta. It is best to take fresh mushrooms; you can add a little bouillon cube or seasoning. You can choose your own spices for chicken or buy a ready-made bag.
Ingredients:
- champignons – half a kilo;
- chicken breast – 2 pcs.;
- cream 10% - glass;
- garlic - clove;
- onion - half an onion;
- seasoning for meat - a bag;
- olive oil – 20 ml.
Cooking method:
- Chop the onion, fry until the color is transparent, mix with pieces of chicken flesh, cleared of skin, film and bones.
- Season with spices and fry for six minutes over medium heat.
- Add the champignons cut into thin slices and cook for three minutes.
- Pour the contents of the saucepan with cream, keep it on fire above medium for five minutes.
- Cover with a lid and let simmer over low heat for six minutes.
- Turn off the stove, squeeze out the garlic, add salt and pepper, cover with a lid, cook for three minutes.
- Garnish with fresh slices or stewed vegetables.
Chicken breasts in creamy sauce in a slow cooker
- Cooking time: 1 hour.
- Number of servings: 4 persons.
- Calorie content of the dish: 92 kcal.
- Purpose: for dinner.
- Kitchen: author's.
- Difficulty of preparation: medium.
Chicken breasts in a creamy sauce in a slow cooker turn out even more juicy compared to cooking in a frying pan or in the oven due to prolonged simmering in a closed space using steam. Exposure to high temperature makes the meat appetizing and very soft, and spices and creamy sauce enhance this effect. A light caramel sweetness is imparted to the delicacy by onions fried until browned.
Ingredients:
- chicken breasts – 2 pcs.;
- onions – 3 pcs.;
- cream - half a liter;
- vegetable oil – 20 ml;
- Provençal herbs – 20 g.
Cooking method:
- Press "Start" on the multicooker panel, set the "Baking" mode for 55 minutes
- Heat the oil for five minutes, fry the onion, cut into half rings, for 20 minutes.
- Transfer the chicken flesh, cut into cubes, salt, pepper, and sprinkle with spices. Cook for 15 minutes.
- Pour in the cream, stir, simmer for 10 minutes. You can add a little wine to the cream.
- Garnish with couscous or bulgur boiled in meat broth, pour cream sauce on top.
Video: Chicken breast in cream
When cooked this way, chicken breast always turns out soft and juicy. You can season with any fresh or dry herbs to suit your taste. Garlic and nutmeg are used here. And to make the chicken fillet even more appetizing, add a little cheese to it - then you get a particularly rich taste and a beautiful golden crust.
Ingredients
- 2 chicken breasts (or 4 fillets)
- glass of low-fat 10% cream
- 2 cloves garlic, a pinch of nutmeg
- 2 tablespoons freshly squeezed lemon juice
- 70 grams of Gouda cheese or any other cheese that melts well
Preparation
2 more recipes for chicken breast in cream sauce for the collection.
Chicken breast in creamy mustard sauce
Cream and mustard is a classic French combination of ingredients. A sauce based on them is suitable not only for chicken meat, but also for salmon steaks.
The sauce works well with fresh herbs, especially tarragon, although thyme, oregano or even parsley can be used. The only condition is that there should not be too much greenery.
Ingredients:
- 4 skinless, boneless chicken breasts
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 tablespoons olive oil
- 1/4 cup dry white wine or chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)
Sauce. Pour wine into the hot pan and cook for about 1 minute until reduced by half. Add mustard there and stir directly in the pan. Then cream. Next is tarragon. Cook, stirring, until the sauce thickens, about 2 minutes.
Pour the prepared creamy mustard sauce over the meat and serve. You can prepare any vegetables as a side dish. Steamed broccoli and asparagus are especially good.
Chicken breast in creamy sauce with mushrooms
The secret to a good cream sauce is to use just a little cream so that it doesn't overwhelm or mask the subtle flavors of the other ingredients.
Like in this recipe, the sauce does not mask the flavor of the mushrooms.
Mushrooms and chicken are another combination that has already become classic. Japanese shiitake mushrooms are used here, although any other mushroom will do.
Ingredients:
- 2 chicken breasts (fillets)
- 1/2 tsp. freshly ground pepper
- 1/4 tsp. salt
- 1 tablespoon olive oil
- 1 medium shallot
- 200g thinly sliced shiitake mushrooms
- 2 tablespoons dry vermouth or dry white wine
- 1/4 cup chicken broth
- 2 tablespoons heavy cream
- 2 tablespoons chopped green onions
Season the breasts with salt and pepper. Heat a frying pan, add oil and fry the chicken over medium heat until cooked on both sides. Transfer to a plate and cover with foil to keep the chicken breasts warm.
Add the shallots to the pan and sauté, stirring, until fragrant, about 30 seconds. Add mushrooms and cook, stirring, until soft, about 2 minutes. Then pour the wine into the pan and stir it for about 1 minute until it evaporates.
Pour broth into skillet and cook until reduced by half, 1 to 2 minutes. Add cream and green onions and bring to a boil, stirring.
Now that the creamy sauce is ready, you need to combine the chicken breasts with it. Return them to the pan and simmer together for about a minute or two.
