Chicken fillet in cream - 8 recipes for how to cook in a frying pan, in the oven and in a slow cooker

Preparation

Peel the onion and chop finely. Fry in a frying pan until golden brown.

Cut the fillet into small pieces. Roll in flour. Add to onion.

Fry for a couple of minutes. Pour in the cream. When boiling, sprinkle with salt and spices. Reduce heat and simmer covered for ten minutes. Stir constantly. After turning off the stove, leave the chicken with the sauce for fifteen minutes to soak.

Chicken breast is a valuable part of chicken meat. In addition to being low in calories, white meat protein is easily digested by the intestines. Low cholesterol content. High content of vitamin B, minerals, amino acids.

To cook breasts in a creamy sauce in a frying pan, it is important to purchase a fresh main ingredient. It is better to buy chilled meat. Easier to determine freshness.

• Press down on the fillet. The hole should disappear quickly.
• Look at the packaging date and the temperature of the refrigerator in the store (+2-0).
• Check the integrity of the packaging.
• The large size of the breast should alert you. This means that the chicken was fed growth hormones.

INGREDIENTS

• Chicken fillet 1 Kilogram
• Cream 1 Cup
• Mustard 1 teaspoon
• Garlic 3 cloves
• Fresh thyme 20 grams
• Cheese 100 grams
• Vegetable oil To taste
• Salt, pepper To taste

Cut the chicken fillet into large pieces, add salt and pepper.

Fry the fillet in a frying pan until golden brown.

Squeeze the garlic into the cream, add mustard, thyme leaves, a little salt and pepper and mix well.

Grate the cheese on a fine grater.

Place the fillets in a baking dish.

And fill it with creamy sauce.

Sprinkle generously with grated cheese and place in the oven for 20 minutes at 180 degrees.

Remove the finished casserole from the oven and cool slightly.

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Similar recipes:

• Chicken fillet in cream recipe
• Chicken casserole with potatoes in the oven recipe
• Chicken breast recipe in the oven
• Duck recipe
• Fresh zucchini salad recipe
• Shish kebab marinade recipe

Features of cooking chicken breast

If you need to cut chicken breast fillet, you need to do it carefully. Free from bones, skin, fat, cartilage. Then rinse under running water and dry with a paper kitchen towel.

For the dish, choose cream with 20% fat content. Do not allow the release of fat or flakes in cream or sour cream during simmering. Fat oozing appears as yellow streaks on the white background of the sauce.

Choose small, fresh, not frozen meat.

Do not fry in a pan for more than five minutes. Overcooked chicken breast becomes dry and tasteless.

Try other recipes for chicken breast in cream sauce.

"With wine"

You will need:

• chicken breast;
• cream 20% fat;
• onion;
• sweet red pepper;
• dry white wine half a glass;
• Italian herbs teaspoon.

Cut the meat into pieces. Peel the onion and cut into half rings. Remove seeds from pepper and cut into strips.

Fry the meat for a couple of minutes, add vegetables, herbs, and salt. Then wine. Simmer the wine for five minutes over medium heat. Pour in the cream and simmer for ten minutes over low heat until melted. After turning off the stove, let the meat sit for fifteen minutes.

"With mushrooms"

• chicken breast;
• cream;
• three hundred grams of champignons;
• thyme teaspoon;
• two cloves garlic;
• one hundred grams of hard cheese;

Cut fresh mushrooms and garlic into small cubes. Finely grate the cheese.

Cut the fillet into pieces, pepper and salt. Fry in oil for a couple of minutes. Place on a plate. Rub with garlic.

Fry mushrooms with garlic and thyme. Pour in the cream. Stir constantly until it boils. Add chicken, simmer for five minutes. Add cheese, cover with lid. Turn off the heat and simmer for ten minutes.

Bon appetit!

Chicken with mushrooms, potatoes and cheese

Chicken fillet baked in cream in the oven with mushrooms, potatoes and cheese is very tasty and satisfying. This dish is a complete second course that can be served without a side dish. Its main ingredients are chicken fillet, mushrooms, and cream. It’s easy to prepare a dish in the oven; for this you will need the following products:

• half a kilo of chicken fillet;
• 650−750 g of mushrooms (champignons);
• 4 potatoes;
• 1 onion;
• 2 tbsp. l. cream;
• 50−80 g cow butter;
• 4 tbsp. l. odorless sunflower oil;
• 150 g cheese (hard);
• salt, ground pepper, spices - at the discretion of the hostess;
• breadcrumbs for sprinkling the pan.

Chicken breasts in cream sauce

For the recipe you will need:

• chicken breasts (fillets) – 1 pc.
• onion – 1 pc.
• cream – 150 ml
• sunflower oil – 100 ml
• salt - to taste
• ground white pepper – 1/2 tsp.

Recipe:

Cut the chicken breasts into strips. Chop the onion and fry in oil. Place the chicken in a frying pan heated with a little oil and fry until the color changes.

After this, sprinkle the meat with spices to taste and simmer in its own juices under the lid until soft.

When the meat becomes soft, add cream and bring to a boil.

We dilute one tablespoon of flour in milk (you need enough milk to get a smooth mass, without lumps). After this, add a little hot sour cream (this will equalize the frying temperature) and thicken the sauce.

If the sauce is too thick, you can add a little milk. Add the sauce to the meat and bring to a boil. Season with spices if necessary.

Before serving, sprinkle chicken breasts in cream sauce with grated cheese. Bon appetit!

Chicken breasts in cream sauce

average score: 4.67 votes: 6

Appetizing appetizer of chicken breast with vegetables, cheese and sour cream filling

This meat delicacy will truly surprise you with its variety. Don't be intimidated by the fact that there are so many ingredients, in fact they are all quite inexpensive and can be easily purchased at your local supermarket.

The recipe also uses a whole assortment of spices - each, of course, has its own special role. But if you are not a fan of the richness of seasonings in any dish, then remove from the composition what you don’t like and leave only those spices that suit you the most.

Ingredients

• Poultry breast – 800 g;
• Garlic – 3 cloves;
• Seasoning for potato dishes – 1 tsp;
• Sour cream – 5 tbsp;
• Hard cheese – 100 g;
• Sunflower and olive oil – 2 tbsp each;
• Potatoes – 5 pcs.;
• Nutmeg – 1 pinch;

• Fresh tomatoes (regular) – 2 pcs.;
• Water – ½ cup;
• Freshly ground black pepper and salt - to taste;
• Bell pepper – 3 pcs.;
• Seasoning for chicken - 1 tsp;
• Onions – 2 heads;
• Provençal (Italian) herbs – 1 tbsp. spicy mixture.

How to make chicken with vegetables and spices under a cheese crust

Step 1: Preparing raw potatoes for baking

First of all, let's take care of the potatoes: peel them, cut them into rings and immediately place them in the prepared baking dish.

At this stage, be sure to salt the potatoes to taste (don’t add too much, since at further stages salt will also be added to the dish) and sprinkle with spices (those intended specifically for potatoes).

Step 2: Fry the chicken before putting it in the oven

• Divide the chicken breasts into 4 parts, add some salt, a little pepper and sprinkle with chicken seasoning.
• Pour a mixture of vegetable oils (olive and sunflower) into the frying pan. After this, fry the chicken a little (until the first blush appears) in it. Next, transfer the chicken parts into the mold, placing them directly on the potato layer.

Stage 3: Preparing vegetables for a savory meat snack

• When the meat is removed from the pan, do not drain the oil. It is in it that we will fry our chopped onions until beautifully golden. Traditionally, we send the finished frying to the mold.
• Cut the washed sweet peppers (it’s even better to take fruits of different colors) into rings. Lightly fry it (just to soften it a little) and pour it into the mold.

Stage 4: Prepare a special garlic-sour cream filling with tomatoes and dry herbs

• Grate the garlic and then fry the resulting pulp in a small amount of oil. It should release its fragrant juice as much as possible.
• Now you need to throw the chopped tomatoes into the frying pan, pour it all with a clean portion of water. Also season with Provençal herbs, salt, black pepper, nutmeg and add sour cream/cream. Cook the delicious sauce for 5-7 minutes.

If you wish, you can add some components to the specified list of products in the sauce. For example, you can add paprika, a mixture of your favorite vegetables and fresh, finely chopped herbs.

Chicken breast in cream sauce

Diet chicken breast is good for everyone, except for one thing: it often turns out a little dry. To avoid this problem, you can bake the chicken breast in a creamy sauce.

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. 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.

Recipe description. Tasty and fast

Chicken breasts in creamy sauce in the oven are very easy to prepare. First you need to preheat the oven to one hundred and eighty degrees. At this time, it is worth preparing all the ingredients.

Wash the chicken fillet and dry it with a towel. Carefully rub each piece with garlic and salt, sprinkle with pepper or other spices. Take a baking dish with sides. It is better to grease it lightly with vegetable or butter. Place the fillet pieces and place them in a preheated oven for five to seven minutes.

Heat the cream a little, but do not boil, dissolve the flour in it. Stir until it is completely dissolved. Add finely chopped green onions.

When the chicken is removed from the oven, let it sit for a couple of minutes and then pour the creamy sauce over it. Place in the oven for thirty minutes.

When the finished dish has cooled a little, cut the chicken fillet into pieces, place on serving plates, and pour over the sauce. Chicken breasts in a creamy sauce go perfectly with fresh or boiled vegetables, potatoes or buckwheat.

Preparation

If you have chicken breasts, remove the skin and separate the meat from the bones. If you use ready-made fillet, then simply wash it, dry it and place it on the bottom of the baking dish. It is better to use a dish with a non-stick coating, because in this case you will not have to grease the bottom, which will significantly reduce the calorie content of the dish.

Pour the cream into a bowl, add lemon juice and stir. The cream will thicken slightly.

Grate the garlic on a fine grater or puree it using a press and add to the creamy mixture.

add salt and pour the sauce on top.

Grate the cheese on a coarse grater. Place on top of chicken. And use a spoon to “drown” the cheese into the sauce. Sprinkle with a pinch of nutmeg.

Place the chicken in the oven on the middle shelf and bake at 180 degrees for about 45 minutes.

The readiness of the chicken is checked by the color of the cheese crust. When it turns golden brown, the dish can be removed.

Carefully remove the chicken from the pan. If there is liquid left at the bottom of the mold, there is nothing to worry about. It is thanks to the large amount of cream that the chicken breast becomes so tender.

Cut the fillet into small pieces with a sharp knife. Serve with steamed green beans and a salad of fresh vegetables such as cucumbers and radishes. Sprinkle finely chopped green onions on top.

2 more recipes for chicken breast in cream sauce for the collection.

Basic recipe: the simplest

The easiest way to prepare this dish is to have the following ingredients on hand:

• chicken fillet - 450−550 g;
• medium sized onion;
• small carrot;
• a couple of tbsp. l. homemade or store-bought cream of any fat content;
• ordinary water - no more than 60 ml;
• salt, ground pepper - a pinch.

Wash the meat and dry it with a towel, rub with a mixture of salt and pepper, leave to “rest” for 18-20 minutes. “Strip” the onion (remove the husk), chop into half rings, grate the carrot coarsely, mix the vegetables and add a little salt, mash lightly, add a teaspoon of cream to the vegetables.

Cut the chicken fillet lengthwise, generously coat the inside and outside with cream, and fill with onion and carrot filling. Place the semi-finished product on a baking sheet, pour in a couple of tablespoons of water, and place in the oven. Bake at 200 degrees for 30 minutes with the lid closed, then open and cook for another 7-10 minutes until the top is browned.

As you can see, creamed chicken fillet in the oven cooks very quickly and effortlessly. The dish not only tastes great, looks and smells delicious, it is also very healthy, so everyone can eat it without restrictions.

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 fillet in cream in the oven

For those who prefer dishes prepared without frying, the recipe for baked chicken fillet in cream is ideal. This culinary masterpiece can be used not only for the everyday menu, but also for a festive feast. The dish is prepared very simply and quickly, all you need is a simple set of ingredients and a few basic steps. The oven will do the rest for you.

Ingredients:

• Medium size chicken fillet – 2 pcs.;
• Cream – 175 ml;
• Salt, ground black pepper, spices - to taste;
• Garlic – 2 cloves (optional).

Preparation

1. Wash the meat thoroughly and let it dry, then remove the film on its surface.
2. Pour the cream into a deep and wide bowl. The fattier the dairy product, the tastier the finished dish. Salt, pepper and, if desired, season with your favorite spices. Peel the garlic, rinse, chop with a press and add to the cream. If the dish is being prepared for children or you simply do not like the aroma of this plant, do not use it. Mix the resulting mass thoroughly.
3. Place the prepared fillet in a mixture of cream and spices. Mix well with your hands. Cover the container with meat with a clean towel and leave for half an hour. During this time, the chicken will marinate well and be saturated with the necessary aroma.
4. Preheat the oven to 180 C. Transfer the marinated meat into a form suitable for baking. Top with remaining cream sauce. Place in the oven for 20-30 minutes. As soon as the fillet acquires a beautiful golden color, it can be removed. Do not overcook the meat in the oven, otherwise it will become dry and tough.
5. The creamed chicken is ready. Serve hot with any mayonnaise-based sauce.

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.

For example, 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.

• 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.

↑ Baked chicken fillet with cream cheese

Incredibly tender, incredibly tasty and very beautiful. This is exactly the characteristic that can be given to chicken fillet baked in cream and cheese. This dish can easily be served at a gala table or prepared for Sunday lunch to pamper your family. Despite its exquisite appearance, worthy of the kitchen of an expensive restaurant, making the dish is not difficult. The process is very simple and fast, and even the most sophisticated gourmet will admire the result.

Ingredients:

• Chicken fillet – 1 pc.;
• Cream – 75 ml;
• Hard cheese – 50 g;
• Vegetable oil for frying;
• Ground black pepper, salt - to taste.

Preparation

1. Wash the meat thoroughly, let it dry and remove the films.
2. Turn on the oven at 180 C so that it heats up well.
3. Grease the bottom of the frying pan with vegetable oil and let it heat up. Place the fillet in one piece on a hot surface and salt it to your taste. Fry the meat over high heat until evenly golden brown on both sides. The inside of the fillet should remain raw; it will finish in the oven.
4. In a deep bowl, combine heavy cream, pepper and salt. Add other seasonings if desired. Grind the cheese on a fine grater and divide into two parts, one of which is added to the cream. Mix the mass well.
5. Choose a convenient baking dish: small but deep enough. Place the golden brown fillet on the bottom and fill it with creamy cheese sauce. Ideally, the cream should completely cover the meat; to do this, you can press it down a little.
6. Place the pan in a hot oven for 20 minutes. After the specified time, remove the meat and sprinkle with the remaining cheese. Place back in the oven for 5 minutes.
7. Chicken fillet in cream with cheese in the oven is completely ready! Serve the dish hot or warm.

Note to the owner:

• When cooking chicken fillet, you should always follow the time specified in the recipe. If you overcook it, the meat will become hopelessly dry.
• If you don't have enough cream, it doesn't matter. One third of the specified amount can be replaced with milk or sour cream. More is not recommended, otherwise the unique creamy taste will be lost.
• When cooking chicken in cream in a frying pan, you can add any vegetables: onions, carrots, tomatoes, bell peppers, green peas, etc. In this case, you will have an independent dish that does not require additional side dishes.
• Pay attention to the recipe for baked chicken fillet with pineapples in the oven.