How to cook skinless chicken breast. Salad with boiled chicken breast

Chicken breast is a low-calorie product. This occurs due to a sufficient level of protein in its composition and a low level of carbohydrates. The breast is considered the dietary part of the bird. It contains an impressive amount of amino acids and other useful substances. There are many ways to cook chicken breast, but the most famous of them is boiling.

How to cook properly

To cook chicken breast, you must first choose a quality product. You can buy skinless chicken fillet, bone-in chicken breast, or skin-on chicken breast.

Basic rules for choosing chicken breast:

for the diet you should choose meat without skin;
When purchasing a product, you should pay attention to the appearance of the bird and its storage conditions;
You should avoid buying a frozen product: after defrosting, the chicken may turn out to be stale;
It is best to buy chilled chicken in the store;
the fresh product does not have bruises, and the entire surface of the chicken has a uniform pinkish color;
when buying bone-in breasts, they must be intact, without stains or dents;
it is important to look closely at the color of the veins on the chicken: in a healthy bird they are white or pink;
if the meat is slippery and has an unpleasant odor, then it is clearly spoiled;
When buying a breast, you should pay attention to its size: if growth hormones were added to the bird’s feed or antibiotics were injected, then the chicken will be huge and unnatural in size.

If you cook a bird, it will serve as the basis for many dishes. Many people prefer to use poultry. A whole chicken is fairly easy to cut up, and the breasts can be cooked any way you like.

When preparing, you should follow some rules.

High-quality meat is always juicier and more flavorful. For cooking, you should take breasts from cut up chicken. If this is not possible, then you can deliciously cook frozen chicken meat. When defrosting such chicken, do not use running water or a microwave.
Fillet is distinguished by its dietary properties. Poultry breast has a delicate taste. If the bird was quite plump, then you need to cook the meat for about half an hour. Thawed store-bought breasts can be cooked in 15 minutes.
Cooking time directly depends on the volume of the bird. If the weight is more than 250 g, then for quick cooking it can be cut into pieces. It is best that they are the same size and cook evenly. Cut fillets are drier than whole fillets.
It is important to properly prepare the thawed breast for cooking.

Cook at medium temperature for about 15 minutes. Cooking time will depend on the weight of the breast. The readiness of the breast is determined by its color and density: it should turn white and the fibers should acquire a loose consistency.
The meat must be salted a few minutes before the end of cooking: otherwise it can become very dry.
Famous chefs recommend using a special method of cooking chicken breast. This method involves simmering the product in hot water rather than boiling water. This cooking will take longer, but will preserve the delicate taste and juiciness of the chicken. Poultry meat should be immersed in a container of water and the temperature reduced to the minimum value.
Famous experts recommend boiling chicken meat in a double boiler. This will take about an hour. In a microwave oven in a glass container at high temperature, cook the breast for 15 minutes.

The most delicious fillet is immediately after cooking. But when boiled, it can be stored in the refrigerator for 3 days.

Cooking methods and times

There are a huge number of methods for boiling chicken breast to ensure it is tender. You need to boil it until tender, taking into account the further method of preparation. Chicken can be boiled in milk. Some experts recommend boiling it for 15 minutes to make it juicy.

In a saucepan

To prepare second courses, it should be boiled in a saucepan. To make the chicken breast more juicy, place the meat in boiling salted water. After the water boils, cover the pan and cook the bird over low heat, constantly skimming the foam from the broth. You should not add spices until the water boils. Onions, carrots, allspice and bay leaves will add flavor to the meat. It is important that the breast cools in the same broth in which it was cooked. Cooking time for poultry in a pan depends on the size and origin of the product:

Usually poultry meat needs to be boiled for 20 minutes;
the finely chopped product is boiled for 15 minutes;
It is customary to cook breast with bone and skin for about half an hour;
if you boil store-bought fillet without skin, it will take about half an hour;
when using poultry, the time must be increased by 10 minutes;
Experts recommend boiling laying hens for 2 hours.

Frozen fillets should be carefully prepared. It is recommended to leave the breast in cold water. Do not use boiling water.
The washed chicken should be placed in a bowl and filled with water to the width of your palm.
It is immediately recommended to select the highest heat setting and bring the contents of the pan to a boil, and then add spices. Then the temperature is reduced and the bird is cooked for half an hour.

There are also rules and nuances for preparing dietary soup:

experts recommend using bone-in meat to cook soup;
To make the broth more nutritious, it is recommended to pour 2 liters of purified water onto the breast; it should completely cover the meat;
when the broth boils, you need to reduce the temperature and cook over low heat for 45 minutes;
a few minutes before the end of cooking, add bay leaves and your favorite herbs to the soup;
When the breast becomes soft and can be easily pierced with a knife, you can finish cooking it;
To save time, you should cut the breast into small portions: the bird will cook quickly.

In a slow cooker

With the advent of such a kitchen assistant as a multicooker, many dishes have become very easy and simple to prepare. Before cooking in the newfangled kitchen gadget, you need to defrost the breast and then rinse it well. The chicken is seasoned with seasonings and infused under cling film for about an hour. To make the bird cook faster, you can cut it into pieces.

The basic method of cooking chicken in a slow cooker:

the marinated meat is placed in a multicooker container and 1 liter of boiling water is poured in;
on a multicooker you should select the “stew” mode and cook for half an hour;
When the multicooker signals the end of work, you need to let the bird cool in the broth.

In a pressure cooker

High-tech kitchen appliances have been created to help modern housewives. They can replace any type of kitchen pan. Such a pressure cooker was invented back in the 17th century. Modern models are made of high quality aluminum or steel. Any dish in such a device can be cooked 5 times faster by creating increased pressure. Chicken can be cooked in this pressure cooker for 15 minutes.

The cooking method is simple.

The poultry breast must be washed and placed inside the pressure cooker, then add water.
To give the meat a very rich aroma, add onions, bay leaves and ground pepper.
When all the ingredients are in the pressure cooker, cover it with a lid.
It is necessary to cook until steam begins to come out of it.
After this, you need to add pressure and cook for 20 minutes.
Then turn off the pressure cooker and release the pressure. It is recommended to place the breast on a dish, and the remaining liquid can make a wonderful soup.

In the microwave

For a number of reasons, housewives sometimes cook food in microwave ovens. Dishes prepared in them are in no way inferior in taste to dishes prepared by other methods.

Preparation is carried out step by step.

The chicken must be thoroughly washed and dried with paper towels.
The prepared fillet is placed in a high container. Such a plate or bowl must fit into a microwave oven and withstand high temperatures.
It is recommended to fill the meat completely with water or broth so that no more than 2 cm remains to the edge of the container.
The container is covered with a lid. It is advisable to cook at maximum power for 15 minutes.
It is quite possible to replace the water with milk: the poultry meat will turn out much more tender and softer.

For a couple

Any steamed dish is extremely healthy and dietary. This is an excellent option for those who play sports or adhere to healthy eating rules. This product is excellent for feeding bodybuilders. They often cook chicken with vegetables and spices. Thanks to the huge amount of animal protein, muscles grow much faster, and the product is very easily absorbed. The finished meat turns out quite juicy and tasty.

The dish is prepared in several stages.

The poultry meat needs to be washed and seasoned well with spices.
1 liter of water is poured into the bowl of the device. Then the container for steaming is installed.
The breast is placed in the container and covered with a lid.
Then you need to select the “steam” or “steam” mode. After selecting the mode, you need to mark the required time. On average, it takes 45 minutes to prepare such a dish.
To make the fillet even tastier, some experts recommend wrapping it in foil or cling film and then cooking it in exactly the same way.

Meat will not cook for long if you cut it into many small pieces. But such meat is not as tasty as cooked breast as a whole.
A container with a small volume, in which the water will boil much faster, will help you quickly cook the bird. It is important that the poultry meat is completely immersed in the liquid. Chicken boils faster in a double boiler or when cut into small pieces.
To make it juicy, it is advisable to marinate it in a mixture of tomato and lemon juice.

If you boil chicken fillet for soup, then you need to salt it before boiling the product. If the bird is boiled for a cold appetizer, it is recommended to add spices a few minutes before the end of cooking.

To ensure the rich taste of the breast, experts recommend cooking it in vegetable broth. You should also add bay leaf and ground pepper. Celery and leeks will add a special flavor to the dish.
To make the breast low-calorie, the skin must be removed before placing in the pan. If you leave the skin, the bird will be soft, but higher in calories.
If the breast is boiled to prepare a cold appetizer, then it is best to let it cool in the broth. Otherwise, it will quickly lose all moisture and become excessively dry.
Experts recommend choosing breasts weighing no more than 350 g. This size indicates more natural and high-quality growth of the bird. This breast can be boiled for a child.

To learn how to cook juicy chicken breast in 3 minutes, watch the video below.

We all already know that it is not always possible to buy good quality meat products in the store. I offer you a very simple and quick recipe for cooking boiled chicken breast. Yes, yes, don’t be surprised, everything is really very simple and very tasty. Moreover, this dish can be used in many cases. If you need to make a salad with chicken, please, just boil it according to this recipe and that’s it. Do you want delicious chicken sandwich meat? No problems, but you will be confident in the quality of the product and know that it does not contain any harmful additives. For example, I really like to serve boiled chicken breast as a cold appetizer, and it perfectly fulfills the role of a meat delicacy. So, everything is in your hands, don’t forget about this recipe, because chicken fillet remains the most budget-friendly of all types of meat and, moreover, we must not forget that it is practically a dietary product.

Ingredients:

chicken breast 2 pcs
salt, pepper to taste
favorite seasonings
1 teaspoon vegetable oil

Cooking method

The whole secret of cooking boiled chicken breast is that we cook it for only about 7 minutes, no more. Only in this case will it be tender, juicy and will not disintegrate into individual fibers. Pour enough water into the pan so that the chicken fillet is visually completely covered. Add salt, pepper and your favorite spices, bring everything to a boil, reduce the heat and add chicken breasts.

As soon as they boil again, cook at the lowest simmer and count down the time, no more than 7 minutes. Then close the pan tightly with a lid, turn off the gas, wrap it in a thick towel and leave until it cools completely. If you decide to serve it as a cold appetizer, mix the seasonings with vegetable oil and brush the cooled boiled breast on all sides. Bon appetit.

No matter what vegetarians say about the dangers of meat, most of the population cannot do without it.

Chicken is especially popular among meat eaters. It is not as fatty as lamb and cooks faster than beef or pork. Delicious. And, importantly, it is inexpensive, so it is accessible to almost everyone.

Chicken meat contains more protein, but less fat, so it is recommended for those who are watching their weight.
It is better absorbed by the body. No wonder it is always used in dietary nutrition.
But the nutritional value of different parts of a chicken carcass is not the same. If we evaluate them by the amount of pulp, degree of fat content, and quality of meat, then we can draw the following conclusion: chicken has the most fat on the belly, there is a little on the back, but there is practically no fat on the chest. Except for the one that is under the skin.

Therefore, many housewives choose breast meat for the family diet. Of course, if they are going to boil or stew it, since this part of the carcass is not very suitable for frying, because the breast has white lean meat, which, if cooked incorrectly, becomes tough, dry and takes a long time to chew. But you also need to know how to cook it.

How to prepare chicken breast for cooking

Breasts most often arrive on store shelves frozen, so the breasts must first be thawed.

Defrost it at room temperature or in the refrigerator. With this method, defrosting occurs slowly and the meat juice, which is released from the meat along with the melting of ice crystals, is partially absorbed into it again. And this improves the quality of the product.
- It is not recommended to defrost the breasts in the microwave, because then they quickly release juice, and the juiciness of the already lean breasts is halved.
- Also, you should not defrost breasts in water, because then most of the nutrients go into the water, and this significantly deteriorates the quality of the meat.
The breasts are washed in cold water.
If the breasts are boiled to obtain dietary meat, that is, with a minimum amount of fat, the skin is removed from them. But you can cook with it too. Especially if, in addition to meat, they also want to get a good broth on which they can cook soup. Moreover, there are gourmets who simply adore chicken skin, even boiled.

Important point! The descriptions of many recipes say that to cook the meat, you need to pour cold water over it and put it on the fire. But this does not take into account the purpose for which the meat is cooked. In this case, breast.

If the breast is cooked for salad or main courses, then it is placed in hot water. Thanks to this, protein and blood coagulate and the bulk of the nutrients remain in the meat.
If the breast is cooked for broth, then it is filled with cold water. Someone will object, saying, what kind of broth will come out of this part of the carcass?! But such a broth is indicated for dietary nutrition or for feeding small children, because it turns out to be low-fat, but during cooking most of the microelements and nutrients pass into it.
With this broth you can cook soup for a baby or for a sick adult who, for health reasons, cannot eat fatty foods, including soups, especially those with frying.

But with this method of cooking, the breast turns out to be boiled down - tasteless and similar to a washcloth (this is how many eaters characterize it).

How to cook chicken breast in a saucepan

Method 1

The breast is immersed in hot water and brought to a boil over high heat. Be sure to remove the foam.
Add roots, carrots, bay leaves, and salt.
Reduce the boil to a minimum and cook under the lid for 30-40 minutes. Although if you cook chicken breast or young chicken, then such meat will be soft after 20 minutes.
Remove the pan from the stove, but leave the breasts in the broth for another 20-30 minutes. And only after that they are taken out for further use. If you remove the meat from the broth immediately, it will instantly dry out and lose its juiciness.

Method 2

If the breast is cooked for broth, then it is placed in a saucepan and completely filled with cold water. Bring to a boil, skim off the foam.
Add spices and roots and salt.
Cook until soft. In this case, the meat can be cooked longer to make the broth richer.

How to poach chicken breast

Poaching is cooking meat in a small amount of water or broth.

Method 1

The breasts are thawed, washed, skinned, or left as is.
The meat is placed in a saucepan, salted and sprinkled with lemon juice so that the breasts remain white during cooking.
Pour hot water or broth to a third of the height of the fillet.
Cover with a lid and simmer over low heat until done.

Method 2

Place chopped vegetables and roots on the bottom of the saucepan. Breasts are placed on them.
Pour in broth (water) and dry white grape wine. Salted.
Cover with a lid and cook over low heat until done.

How to steam chicken breasts

The prepared breast is rubbed with salt and herbs.
Place in a steamer bowl.
Cook for 30 minutes. If the meat is still tough (check with a fork), cook for another 10-15 minutes.

How to cook chicken breast in the microwave

The prepared breast is placed in a special bowl. Salted.
Pour in enough hot water to cover the meat.
Cover with a lid and cook at maximum power for 10 minutes.
Then reduce the power to medium and cook for another 15 minutes.
Leave the breast in the bowl for another 10 minutes to make it more juicy.

How to cook chicken breast in a slow cooker

Method 1

The prepared breast is placed in the multicooker bowl.
Pour hot water to cover the meat.
Salt and add spices.
Cook in the “Stew” mode for 30 minutes.

Method 2

Pour a liter of water into the multicooker bowl.
The prepared breast is salted and flavored with spices.
Then they put it in a container for steaming, which is installed in a multicooker.
Cover with a lid and cook in the “Steam” mode for 30-40 minutes.

Note to the hostess

How to determine the age of a chicken breast by eye? The breast of an old chicken cannot be squeezed with your fingers, but a young chicken’s breast is easy to squeeze.
If you need to separate the breast flesh from the bones, then it is cut perpendicular to the fibers.
The breast of an old carcass for cooking is cut in half, and the breasts of chickens are boiled whole.
To preserve the natural aroma of meat, strongly aromatic herbs and spices are not used when cooking breasts.
The breast of an old chicken will taste better if it is poached in milk.

Chicken is a popular product among people who adhere to a healthy diet and those who prefer the lightest varieties of meat. At the same time, chicken breast is a dietary food, and when cooked correctly, it also turns out incredibly tasty.

How to cook chicken breast

In most cases, fillet and breast are the same thing, since the former is usually made from the latter, simply by separating the white meat from the bones, freeing it from cartilage. Not everyone likes white meat, since it often turns out to be a bit dry, however, proper cooking of the meat will help to avoid this, and then the dish will be juicy, tender, and soft. A variety of foods are prepared from chicken, from chops, casseroles and juliennes to salads, pizza and sandwiches. For each dish, the cooking technology will be individual.

In the oven

The great advantage of this part of the chicken is its low calorie content, however, this indicator largely depends on the method of preparing the dish. If, during frying, the meat acquires a lot of extra calories, then the baked breast turns out to be dietary. When baking chicken in the oven, you need to take into account the following nuances:

the product must be chilled or fresh, since meat frozen or thawed at room temperature loses its taste;
to bake meat in the oven and preserve its juices, it is better to use a sleeve or foil, otherwise the dish will be dry;
A sauce that forms a crust during baking can serve as a replacement for the sleeve/foil, thanks to which the meat juice does not flow out and remains inside the product.

In a frying pan

The process of frying chicken is very simple, but maintaining its juiciness is not always possible even for experienced cooks. The easiest way to cook delicious meat in a frying pan is to pour some sauce over the lightly fried pieces, but in this case you will not get a fried dish, but rather a stew. If you want fried, juicy chicken, then the surest way to achieve this is to cook the fillet in batter or breading. Recipes for chicken breast in a frying pan call for serving this meat with various sauces (tomato, mustard, garlic, etc.).

Boiled chicken breast dishes

The most useful dietary product is considered to be chicken breast cooked without skin. Removing the skin in this matter is important because it contains the maximum fat, and using this part of the chicken for preparing light dishes is unacceptable. What to cook from boiled chicken breast? This product goes well with others, be it mushrooms, cheese, vegetables, beans. Breast meat is often added to various salads, appetizers, and main courses such as zraz, meatballs, and pies.

Recipes

Chicken is an affordable product that is sold in any store, but it is tasty and contains a huge amount of protein, amino acids and vitamins. What can you cook from chicken breast? It can be stewed, fried, boiled, baked on its own or with other products - potatoes, onions, mushrooms, tomatoes. In addition, it is important to use the right spices for chicken so that the meat is aromatic and has a rich taste. Honey with mustard, soy sauce, mayonnaise, adjika, etc. can serve as a marinade for chicken.

Salads

Chicken fillet is a tasty and healthy meat that is ideal for making salads. As a rule, boiled chicken is added to such dishes, but if desired, the product can be baked or fried. To make salads more aromatic and tasty, use different spices - fresh basil, Italian herbs, rosemary. Below we describe in detail and with photos the recipe for preparing a tasty and satisfying salad.

Ingredients:

hard cheese – 150 g;
ripe tomatoes – 3 pcs.;
canned red beans – 1 b.;
boiled breast – 0.5 kg;
a bunch of lettuce;
rye crackers;
sour cream/mayonnaise.

Cooking method:

Finely tear the washed lettuce leaves.
Cut the tomatoes into small slices and grate the cheese.
Finely chop the boiled fillet, lightly fry, seasoning with your favorite spices.
Mix the chopped ingredients in a salad bowl, season the appetizer with sauce and serve, sprinkled with croutons.

There are many salad recipes in which chicken is combined with fruits - oranges, grapes, apples, pineapples. Such unusual dishes turn out to be very spicy, tasty, and fresh. You can season such salads not only with mayonnaise, but also with sour cream, olive oil, and other sauces. To ensure that the boiled chicken turns out juicy and not dry, after cooking it is better to keep it in the broth for at least half an hour. Below is the preparation of fillet salad with pineapple.

Ingredients:

mayonnaise/low fat sour cream;
canned pineapple – 1 b.;
green salad - 1 bunch;
chicken breast;
chopped walnuts – 2 tbsp. l.

Cooking method:

First you need to cook the chicken, and cook it until tender in salted water.
Once the meat has cooled, chop or shred it.
Tear the lettuce leaves after washing them.
Chop the pineapple relatively coarsely.
Mix the ingredients and season the dish with sauce.

Cutlets

What can you cook from chicken breast? After simple baked meat, the first thing that comes to mind is cutlets. If you add sour cream/mayonnaise, eggs, cheese, butter or other ingredients to the minced meat, the cutlets will turn out very juicy and tasty. You can make this dish by frying it in a frying pan, steaming the meat balls or baking them in the oven. Some modern housewives prefer to use a multicooker for this purpose. Below is a description of the traditional way to prepare chicken cutlets.

Ingredients:

sour cream – 2 tbsp. l.;
chicken fillet – 0.5 kg;
garlic cloves – 2 pcs.;
French sour cream – 1 tsp;
eggs – 2 pcs.;
ground paprika – 1 tbsp. l. (without slide);
parsley – 1 tbsp. l.;
starch - 2 tbsp. l.;
cheddar – 50 g;
green onions – 2 tbsp. l.;
vegetable oil;
seasonings;
flour – 1 tbsp. l.

Cooking method:

Grind the meat finely with a blender.
Mix the remaining ingredients, except cheese, in one container.
Add the minced meat here, stir the mass thoroughly and leave to brew for half an hour.
Then add flour and cheese shavings to the mixture.
Using a spoon, place the cutlets into an oiled hot frying pan and fry them on both sides until browned over medium heat.
Then reduce the intensity of the burner, cover the pan with a lid and simmer the dish for 10 minutes (5 on each side).

To prepare perfect chicken cutlets, you should choose fillets without skin (it contains a lot of fat, which will ruin the taste of the dish). The cutlets will be tender and strong if you beat the minced meat first. To do this, pinch off pieces from the total meat mass and forcefully throw them back into the bowl. Serve the finished cutlets hot along with any side dish, be it pasta, mashed potatoes or buckwheat porridge. You can complement the dish with garlic or cream sauce.

Ingredients:

starch - 4 tbsp. l.;
frying oil;
chicken breast – 0.8 kg;
bulb;
eggs – 3 pcs.;
greenery;
garlic cloves – 2 pcs.;
sour cream – 4 tbsp. l.;
seasonings

Cooking method:

Finely chop the fillet, onion, and herbs.
Squeeze the garlic and mix with the rest of the prepared products.
Add starch, eggs, seasonings, sour cream to this and mix the mass thoroughly.
Start spooning the minced meat into the frying pan with butter (breading is not necessary).
Fry the cutlets over medium heat, remembering to turn over.

Diet dishes

Such food is useful not only for those losing weight or people after illness, it is also worth eating for athletes and anyone who needs an increased amount of protein. Proteins serve as a building block for most tissues of the human body, so chicken fillet should be included in the diet of children and adolescents. What to cook from chicken breast dietary? Below we describe in detail and with photos how to prepare a quick, simple and tasty dinner.

Ingredients:

chicken fillet – 0.6 kg;
bulb;
champignons – 0.2 kg.

Cooking method:

Cut the meat into long and relatively wide strips, then boil.
Fry chopped onions and mushrooms in oil.
The frying should be placed on the finished fillet, then roll the product into rolls.
Wrap each one in parchment paper and place seam side down until cool.
Serve chilled with fresh vegetables or salads.

What to cook with chicken breast for the holidays? Chicken fillet is not often baked in the oven, since there is a high probability that the meat will turn out dry and tasteless. However, experienced chefs are not afraid to experiment when preparing a product in the oven. The main thing is to know the rules for preparing juicy, tasty chicken. Below is a recipe that will help you get tender meat with a delicious crispy crust.

Ingredients:

liquid honey – 1 tbsp. l.;
dry parsley – ½ tsp;
brisket – 4 pcs.;
orange juice – 1 tbsp. l.;
ginger powder – ¼ tsp;
unsweetened corn flakes - 1/3 cup;
black pepper.

Cooking method:

Grease a baking dish with oil and place sheets of meat on top.
Separately combine spices, orange juice, honey. Brush the meat with this marinade.
Mix parsley with crushed flakes and sprinkle evenly over chicken.
Next, you need to bake the dish at 180 degrees in the oven (this will take about 20 minutes). When the cooked meat is pierced, the juice that flows out will be clear.

Stuffed

What to cook with chicken breast for the holiday table? You should definitely try to make incredibly juicy, tasty chicken stuffed with spinach, cheese and cottage cheese. This dish is not only very spicy, aromatic, tender, but also beautiful - the golden brown crust gives it the most appetizing appearance. How are stuffed chicken breasts prepared?

Ingredients:

parsley, dill – 100 g;
eggs – 3 pcs.;
fresh spinach – 0.25 kg;
Russian/Dutch cheese – 50 g;
cottage cheese – 150 g;
chicken fillet – 1.5 kg (3 pcs.);
breadcrumbs – 100 g.

Cooking method:

Cut off the cartilage, bone, and fat from the fillet. Using a sharp knife, carefully cut a pocket into each breast, making a deep cut into the thick part of the pieces.
Pour boiling water over the spinach, leave for 5 minutes, then drain in a colander. Chop the product as finely as possible, removing any tough roots.
Grind the cottage cheese with 1 egg, adding salt and grated cheese. Mix the resulting mass with herbs and spinach.
Fill the meat pouches with the cheese and herb mixture, then seal the hole with toothpicks so that the filling does not fall out of the pockets.
Beat 2 eggs, dip the stuffed briskets in them, then roll each of them in breading and repeat the procedure again.
Fry the finished products in oil until golden brown over high heat.
Transfer the dish to a baking sheet/mould lined with foil and place in the oven preheated to 180 degrees.
After about 15 minutes, the dish will be ready to serve. You can combine chicken stuffed with spinach with boiled potatoes or spaghetti.

A simpler version of preparing stuffed fillet involves using only a few components, and the dish turns out no less tasty and appetizing. If desired, the list of products can be supplemented with fried mushrooms, then you will have a complete, satisfying dinner. Below we describe in detail and with photos how to make stuffed breasts with cheese and garlic.

Ingredients:

any hard cheese – 0.2 kg;
breasts – 2 pcs.;
greenery;
sour cream – 1 tbsp. l.;
garlic head.

Cooking method:

Grate the cheese, finely chop the herbs, crush the garlic. Add a spoonful of sour cream to the ingredients to make the mass more viscous.
Wash the meat and pat dry with a paper towel.
After making slits in the thick part of the fillet, unwrap each breast and fill the center with the prepared stuffing.
Secure the stuffed chicken pieces with string or toothpicks.
Place the carcasses on an oiled baking sheet, and they should lie tightly to each other.
Send the dish to bake at 180 degrees for half an hour.

In sauce

You can cook chicken both on a weekday and on the occasion of a holiday. Depending on the occasion, the dish may be distinguished by its sophistication and include expensive ingredients. The recipe proposed below is universal because it has excellent taste, is juicy and tender, but at the same time consists of affordable products. The only thing you will need to find is blackberries or raspberries (in winter you can use frozen ones). How to prepare chicken breast with sauce?

Ingredients:

corn flour - 3 tbsp. l.;
frozen raspberries or blackberries - 1 tbsp.;
spices;
honey - 1 tbsp. l.;
chicken breasts – 2 pcs.;
mustard seeds - 1.5 tbsp. l.;
olive oil.

Cooking method:

First you need to prepare the sauce. To do this, chop the berries after defrosting them.
The fillet should be cut into oblong strips up to 1 cm thick.
Mix honey, mustard, and berry pulp.
Sprinkle the meat with spices, then roll in corn flour.
Heat a frying pan with oil, place the briskets on it, setting the heat to medium.
Fry the meat for about 7 minutes, turning frequently.
Then transfer it to a baking dish and place it in the oven for 10 minutes at 220 degrees.
Serve the dish with berry sauce.

For those who are on a diet, the dish proposed below is not suitable, since it is prepared using cream. However, you can make breasts low-calorie by replacing the product with kefir, but in this case the dish will taste different from the one prepared according to the original recipe. You can season the chicken with any dry or fresh herbs and other spices.

Ingredients:

garlic cloves – 2 pcs.;
chicken fillet – 1 kg;
well-melting cheese – 80 g;
cream 10% – 1 tbsp.;
lemon juice – 2 tbsp. l.;
seasonings

Cooking method:

Remove the skin, separate the meat from the bones, wash and dry it, then place it on an oiled baking sheet/baking dish.
Mix cream, lemon juice, crushed garlic.
Season the chicken, then pour the resulting sauce over it.
The cheese should be grated and also added to the briskets.
To cook the meat, bake it at 180 degrees in the oven for 40 minutes.

With vegetables in the oven

What is tasty and simple to cook from chicken breast? The answer is fillet baked with vegetables. This dish will save time because it cooks very quickly and can serve as a full dinner, without the need for a side dish. However, since it is very easy to dry out chicken, it is important to follow the recipe described exactly. How to cook chicken breast with vegetables in the oven?

Ingredients:

large tomato;
chicken breast – 0.8 kg;
spices;
eggplant;
mozzarella – 150 g;
basil sprigs – 2-3 pcs.

Cooking method:

Cut the eggplant in half lengthwise, then into thin slices, and add salt.
The meat should be cut into small pieces, seasoned and fried for 3 minutes on each side.
Cut the tomatoes into small slices, the cheese into thin slices.
Preheat the oven to 220 degrees.
Rinse the eggplant under water, let the excess liquid drain and fry in a frying pan. Place half of the prepared vegetable in a baking dish, place the breast on top, then cover the chicken with the rest of the blue tomatoes.
Sprinkle the dish with grated cheese, chopped basil and bake for 10 minutes in the oven.

Below is another option for how to cook chicken breast. The meat with vegetables turns out to be very aromatic, soft, juicy, so even a child will eat it with pleasure. The optimal solution is to use fresh, chilled product for cooking, rather than frozen chicken. If you still have to defrost the fillet, it is better to do it in the refrigerator rather than at room temperature.

Ingredients:

potatoes – 5 pcs.;
breast – 2 pcs.;
garlic cloves – 3 pcs.;
mixture of frozen vegetables with carrots, broccoli, cauliflower – 0.4 kg;
sour cream - 1 tbsp.;
spices.

Cooking method:

The meat should be cut into 2 parts, the potatoes should be peeled and chopped into thin nickels.
To prepare the sauce, mix sour cream with crushed garlic and spices.
Cut the foil into rectangles and place the shiny side up. Place a handful of vegetable mixture, potatoes, and a piece of fillet coated with sauce on it.
Wrap each portion so that the foil remains intact and does not tear.
Bake the dish for an hour at 200 degrees.

Even experienced chefs sometimes spoil chicken by drying it out too much, so it is important to know the secrets of cooking such meat. How to cook chicken breast quickly and tasty:

if you don’t beat the fillet, it will turn out more juicy;
It is better to bake meat in a sleeve or foil, fry it in breading;
to cook delicious chicken, add bay leaves to the water, and keep the cooked product longer in the broth to make the meat juicier;
Spices will help emphasize the taste - turmeric, paprika, basil, Italian herbs;
To prepare a soft, juicy fillet, first soak it in the marinade for at least 15 minutes.

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Chicken breasts are rich sources of protein and are widely used in various diets, and are also in demand among athletes, so in this article we will look in detail at how long and how to properly cook chicken breast in a saucepan or slow cooker so that it turns out tasty, soft and juicy.

How long does it take to cook chicken breast?

The cooking time for chicken breasts primarily depends on factors such as the type of chicken used (broiler, or country chicken), whether the breast is cooked whole, or cut into pieces, and also in a saucepan, or using kitchen appliances (multi-cooker, double boiler). Let's take a closer look at how many minutes you need to cook a chicken breast until done in various ways:

How long does it take to cook a chicken breast in a saucepan before it's done? The cooking time for chicken breasts in a pan is on average 10-30 minutes: chicken breast with skin and bones is cooked for 30 minutes, without skin and bones (fillet) is cooked for 20-25 minutes, and chicken breast fillet cut into small pieces is cooked for 10-15 minutes after the water boils in the pan.
How long to cook chicken breast in a slow cooker? A whole chicken breast can be cooked in a slow cooker in 30 minutes in the “Stew” mode, or in 40-45 minutes in the “Steam Boiler” mode.

Note: it is better to defrost a frozen chicken breast before cooking (so that it cooks evenly), but it is better to defrost it in advance at room temperature or using a microwave oven in the “Defrost” mode.

After we have looked at how long to cook a chicken breast, we will now consider in more detail how best to cook it in a saucepan and slow cooker so that the meat turns out juicy, soft and tasty.

How to deliciously cook chicken breast in a saucepan?

One of the most common and accessible ways to cook chicken breasts is to boil them in a saucepan on the stove, so below we will figure out step by step how to properly boil a chicken breast in a saucepan:

The first step is to defrost the chicken breast that we will cook. It is better to do this in advance by defrosting it at room temperature or using a microwave.
We rinse the breast under running water, if necessary, removing any remaining feathers if they remain on the skin and the skin itself, subcutaneous fat and bones.
Place the chicken breast in a saucepan and fill it with cold water so that the water completely covers it.
Place the pan over high heat and bring to a boil, then reduce the heat (so that the water does not boil too much) and skim off the foam that has formed on the surface of the water with a spoon. If the breast is cooked for soup, it must be salted after boiling the water, but if the breast is cooked for salad (or as a finished product for consumption during a diet), then it is better to salt it at the end of cooking (5-7 minutes before the end of cooking). Also, after boiling water, to make the meat tastier, add 1-2 bay leaves, 3 allspice in the form of peas.
After the water boils, cook the breast for 30 minutes if it is whole with skin and bones, 20-25 minutes if it is without skin and bones (large fillets) and 10-15 minutes if the fillets are cut into small pieces.
At the end of cooking, if the chicken breast was not cooked for broth (soup), take it out and wait until it cools down so that you can then use it to prepare salad or other dishes.

You can also cook chicken breast in a slow cooker or a double boiler, so anyone who has these gadgets will find it useful to read further on how to cook chicken breast in a slow cooker using different modes.

How to cook chicken breast in a slow cooker?

A slow cooker can make the process of cooking chicken breasts a little easier, since you don’t need to monitor the process during cooking. Let's take a step-by-step look at how to cook chicken breast in a slow cooker (steamer):

As with cooking in a saucepan, the first step is to defrost, clean and rinse the chicken breast under running water.
The washed breast is rubbed with salt and spices (for example, pepper), then placed in a slow cooker and filled with cold water so that it completely covers the meat, or a liter of water is added to the slow cooker and the chicken breast is placed on a special grill for steaming (as in a double boiler) .
We set the cooking mode “Stewing” in the multicooker if the chicken breast will be cooked completely in water and the cooking time is 30 minutes, or the “Steaming” mode and the cooking time will be 40-45 minutes if the meat will be cooked under the influence of steam on the grill.
After the sound signal, we take the cooked breast out of the multicooker, check it for readiness (the meat inside should be white) and wait until it cools down before eating it or using it to prepare other dishes.

Note: to quickly cook chicken breast meat in a slow cooker, as when cooking in a saucepan, the breast can be peeled from the skin and cut into smaller pieces. In this case, the cooking time may be reduced by 1.5-2 times, depending on the size of the chopped breast pieces.

Useful tips to help boil chicken breast juicy and soft

Chicken breast meat after cooking will be more juicy if the breast is cooked whole, and it is also important to salt the breast 5-7 minutes before the end of cooking in the pan, since if you salt it at the beginning of cooking, the meat will be dry.
To tasty boil chicken breasts, it is better to add bay leaves, peppercorns (black and allspice), and celery to the water in the pan.
If you remove the skin from a chicken breast before cooking, then after cooking the meat will have less calories, but less soft and juicy inside.
It is better to defrost chicken breasts (like other parts of chicken) gradually in the refrigerator or microwave, but do not cover them with water, as they will then be less tasty after cooking.

In conclusion to the article, it can be noted that knowing how to cook a chicken breast so that it is soft and juicy, you can always quickly and tasty cook it for any side dish, or for your favorite chicken salad. We leave our useful tips and reviews on how long to cook a chicken breast until done in the comments to the article and share it on social networks if it was useful to you.