Chicken fillet with vegetables in cream. Chicken fillet in cream - tender meat with a creamy taste
An easy way to cook juicy chicken in the oven. No tedious frying. Just periodically take the pan out of the oven and stir the contents.So, you need for 6 servings:
1 kilogram chicken breast fillet
1 onion
1 carrot
1 teaspoon salt
500 ml cream 22%
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Cut the fillet into large pieces and place on a baking sheet. 
Grate the carrots on a coarse grater, cut the onion into half rings.
Add vegetables to the chicken, salt (other spices can be added if desired). 
Mix the contents of the pan well with your hands. 
Then put the baking sheet in the oven preheated to 180 degrees.
After 10 minutes, remove the baking sheet and mix the chicken with vegetables well (it will still be raw at the bottom of the baking sheet). 
Put the pan back on for another 10 minutes.
Then take it out again, stir the contents and pour in the cream. 
Return the baking sheet to the oven and leave there for 20 minutes. 
Stir again and return to the oven for 20 minutes. 
Total cooking time in the oven 10+10+20+20 = 1 hour. Don't forget to set a timer, and calmly go about your business.
At some point, it will seem to you that the cream has curdled in the oven - this is not so. Just stir the contents of the pan properly and the sauce will again become thick and uniform. 
Bon appetit!
Chicken fillet is tasty and light, in addition, it cooks quickly.
Even an inexperienced hostess can handle this.
Such meat is especially tasty in the oven or slow cooker.
It is this method of cooking that allows you to get juicy, fragrant and tender meat.
Chicken fillet in cream - the basic principles of cooking
In cream, chicken fillet can be stewed or baked. The meat can be cooked whole or cut into chunks or slices.
Before cooking, it is advisable to marinate the chicken fillet so that the meat is saturated with the aromas of spices and herbs.
You can use cream of any fat content, depending on how high-calorie the dish you want to get.
In addition to cream and chicken fillet, onions or other vegetables are added to the dish.
So that the meat does not lose its juiciness, it is recommended to pre-bread and fry it in order to “seal” the juice inside.
Then the prepared meat is poured with cream and continue to cook until the meat becomes soft.
Recipe 1. Chicken fillet in cream with garlic and herbs
Ingredients
500 g chicken fillet;
seasonings for chicken;
garlic - 2 heads;
freshly ground pepper;
greens - a bunch;
cream - 300 ml;
soy sauce.
Cooking method
1. Wash the chicken fillet well under running water, dry it with napkins and cut into large slices. We spread the meat in a deep heat-resistant form.
2. We crush everything with spices and pour over soy sauce.
3. Rinse a bunch of greens, dry and chop. Sprinkle the meat with herbs and squeeze the garlic.
4. Gently pour everything with cream so that they completely cover the chicken fillet. Bake in the oven for 40 minutes, stirring occasionally. We take out a baking sheet, lay out the fillet on portioned plates and serve with a rice side dish.
Recipe 2. Chicken in cream with tomatoes
Ingredients
seasonings for chicken;
600 g chicken fillet;
50 g butter;
four tomatoes;
400 ml 35% cream;
bulb.
Cooking method
1. Clean the chicken fillet from excess fat and films. Rinse the meat well, dry it with disposable towels and cut into cubes. Fry the chicken until golden brown in butter. Then transfer the meat to a saucepan.
2. Scald the tomatoes with boiling water and remove the thin skin from it. Peel and chop the onion.
3. Put the onion in a pan with the oil left over from frying the chicken fillet, and fry it for about two minutes. Then add peeled and finely chopped tomatoes to it, pour in a little boiled water and simmer, stirring, for five minutes.
4. Add the tomato-vegetable roast to the browned meat. Pour everything with cream and simmer for seven minutes from the moment of boiling. Serve chicken fillet with a side dish of boiled potatoes or rice.
Recipe 3. Chicken fillet with vegetables in cream
Ingredients
large chicken breast - 2 pcs.;
butter or sunflower oil;
bulb;
seasoning for chicken;
green onions - three bunches;
yellow and red bell peppers;
150 ml 20% cream;
Cooking method
1. We chop the peeled onion with thin quarter rings. We chop the white part of the green onion across obliquely.
2. We clean the chicken breast from excess fat and films. We wash the meat, dry it and cut into bars.
3. We clean the seeds from bell peppers. Cut the tomato and pepper into large strips.
4. Heat vegetable oil in a cast iron pan and add butter. Put the onion in it and fry, stirring constantly, for two minutes.
5. Now add the meat and continue to fry, stirring, for about seven minutes, until it starts to brown. We pepper and salt.
6. Then add tomatoes, bell peppers and cook everything together for another three minutes until the latter are soft.
7. We twist the fire to medium and carefully pour everything with cream. Boil all two minutes. At the end, add spices, cover with a lid and turn off the heat. After five minutes, serve chicken fillet in cream with pasta or boiled rice.
Recipe 4. Chicken in cream with mushrooms and cheese
Ingredients
allspice;
kg of chicken fillet;
60 ml sunflower oil;
bulb;
350 ml 10% cream;
300 g of champignons;
a bunch of dill, onion and parsley;
300 g soft cheese.
Cooking method
1. Wash and dry the chicken fillet. Cut the meat into small pieces. Place the chicken in the skillet and fry until golden brown.
2. While the meat is frying, peel the onion head and chop it into half rings.
3. Remove the thin skin from the mushrooms, rinse the mushrooms and pat dry. Cut the mushrooms into thin slices. Coarsely grate the cheese and chop the greens.
4. As soon as the meat is golden brown, add the onion and chopped mushrooms to it. Stir and fry everything together, stirring, for ten minutes.
5. Pour the cream into the pan, add the grated cheese and simmer everything over low heat for about ten minutes, stirring from time to time. Now add herbs and freshly ground pepper. Simmer for another five minutes and remove from heat. Put the garnish on a plate and put the chicken fillet in cream on top.
Recipe 5. Chicken fillet in cream with carrots in a slow cooker
Ingredients
incomplete glass of cream;
two chicken breasts;
freshly ground pepper;
carrot;
seasoning for chicken;
30 g wheat flour.
Cooking method
1. Wash and dry chicken breasts. Then cut the meat into medium-sized pieces. Peel the onion and chop with feathers. Wash the peeled carrots and cut into bars. Put everything in a deep bowl, season with spices and pepper. Pour in sunflower oil and stir. Put everything in the multicooker bowl.
2. Close the lid of the unit tightly and activate the "Baking" mode. After half an hour, open the lid, salt and add flour. Stir and immediately pour in the cream. Stir again and close the lid. Continue cooking for another ten minutes.
3. Once the sauce has thickened, serve the meat with a side dish of potatoes or rice.
Recipe 6. Chicken fillet in cream with poppy seeds, baked in the oven
Ingredients
70 ml of olive oil;
half a kilogram of chicken fillet;
herbs and seasonings for chicken;
150 ml 20% cream;
100 g of hard cheese;
freshly ground pepper;
Cooking method
1. Rinse the chicken fillet under the tap. With a sharp knife, cut off the membranes and excess fat. Rub the meat with pepper, seasonings and salt. Leave the chicken fillet in this form for half an hour so that it is saturated with aromas.
2. Pour olive oil into a cast iron skillet and heat it over high heat. Fry the chicken fillet on both sides until a delicious crust. The meat should not be cooked, but only lightly browned.
3. Now cut the meat into portions, three centimeters thick.
4. Chop the cheese into large chips. Combine the cream and cheese in a saucepan and place over low heat. Bring the sauce to a boil, stirring occasionally, and cook for another three minutes. Then take the saucepan off the heat and add poppy seeds. Mix the sauce thoroughly.
5. Place the chicken fillet slices in a deep ovenproof dish and pour over the sauce. Bake in the oven at 200 C for 20 minutes. Serve with spaghetti or mashed potatoes.
Recipe 7. Chicken fillet in cream with mustard
Ingredients
a glass of heavy cream;
six halves of chicken fillet;
coarse salt;
30 g Dijon mustard;
freshly ground pepper;
30 g parmesan;
3 cloves of garlic;
60 ml of olive oil;
five sprigs of fresh thyme
Cooking method
1. Wash and dry the chicken fillet. Rub each slice with pepper and coarse salt.
2. Fry the fillet on both sides in olive oil until a golden crust forms on the surface.
3. We clean the garlic cloves and crush them with a garlic crusher. Add garlic to cream. We also add Dijon mustard and thyme. We pepper and salt. Stir the mixture.
4. Put the slices of fried chicken fillet into a deep heat-resistant form and pour everything with creamy sauce. We send it to the oven for half an hour and bake at a temperature of 180 C. We take out the form five minutes before readiness and sprinkle with finely grated parmesan. Serve the meat with fresh vegetable salad or potatoes.
Recipe 8. Chicken fillet in cream with potatoes
Ingredients
800 g potatoes;
coarse salt;
kg of chicken fillet;
a mixture of peppers;
150 g red onion;
5 g of turmeric and paprika;
2 cloves of garlic;
150 ml 33% cream.
Cooking method
1. We clean the chicken fillet from everything superfluous, wash it and dry it. Cut the meat into small pieces.
2. We clean the potatoes, wash them and cut them into large pieces. We spread the vegetable in a deep bowl, sprinkle with a mixture of peppers, turmeric, salt and paprika.
3. We clean the onion and chop it with thin feathers.
4. Fry the pieces of meat in a pan for two minutes each. Transfer the chicken to a separate plate.
5. In the same pan, fry the potatoes so that they brown.
6. Put the chicken fillet and potatoes on a baking sheet. Lay a layer of onion on top. Pour everything with cream and sprinkle with finely chopped garlic.
7. Cover the baking sheet with foil and put in the oven for forty minutes. Cooking at 180 C. Ten minutes before the end of cooking, remove the foil sheet so that the dish is browned.
Recipe 9. Chicken fillet in cream with tomato paste and potatoes
Ingredients
30 ml of sunflower oil;
800 g chicken fillet;
60 ml of tomato paste;
a mixture of peppers;
100 ml 20% cream;
20 ml lemon juice;
3 cloves of garlic;
100 g of hard cheese;
3 potatoes;
bulb.
Cooking method
1. Wash under the tap and dry the chicken fillet. We clean it from films and excess fat.
2. Peel and chop the garlic cloves into thin slices. Rub the breasts with a mixture of peppers and salt. Stuff the breasts with garlic slices. We spread the fillet in a deep heat-resistant form.
3. Chop the onion into thin quarter rings. Sprinkle the minced onion over the meat.
4. We clean the potatoes, wash them and cut them into circles. We put the potatoes on top of the meat.
5. In a separate cup, mix the cream with lemon juice and tomato paste. Beat everything with a mixer until a light foam appears. Pour the chicken with potatoes with the resulting sauce.
6. We put the mold in the oven and bake for forty minutes at 180 C. Then we take the mold out of the oven and sprinkle the dish with cheese chips. Put the mold back in the oven and leave it there until the cheese is melted. Serve as an independent dish.
Chicken fillet in cream baked without skin. Also remove any excess fat.
If you are using heavy cream, don't use too much butter.
It is better to use cream, the fat content of which is 33%. They don't shrink when baked.
Pour enough cream over the dish so that it does not burn.
For baking, you can use either pure cream or add garlic, cheese, onions or spices to them.
How to cook chicken when there is no extra time, and even the desire to spend a few hours at the stove? Fortunately, the answer to this question was found along with a recipe for chicken in a creamy sauce. In just half an hour, a delicious dish of chicken fillet with vegetables in a white cream sauce will appear on our table. In other words, this recipe is a real lifesaver for busy cooks who have enough to do not only in the kitchen!
To cook chicken in a creamy sauce, we need:
- chicken breasts - 2-3 pieces;
- onions - 1 medium head;
- lower white part from 2-3 bunches of green onions;
- bell pepper (different colors) - 2 pcs;
- medium tomato - 1 pc.;
- cream (fat content 20%) - 150 ml;
- butter and vegetable oil - for frying.
- salt, pepper, seasonings - to taste;
First, let's quickly grind the main components. Cut the onion into 4 parts and then chop. Finely chop the lower white part from 2-3 bunches of green onions slightly obliquely. Cut a tomato and two bell peppers into cubes. Chicken breasts are also cut into long sticks, like beef stroganoff.
In a frying pan over high heat, heat the vegetable oil with a piece of butter. Fry two types of onions for a couple of minutes, stirring so as not to burn.
Lay the chopped chicken breasts. Fry them for 7-8 minutes, stirring occasionally. When the chicken fillet is browned, salt and pepper to taste.
Then we send chopped tomato and multi-colored bell peppers to the chicken. We continue to fry for another 3-4 minutes.
Pour cream over chicken with vegetables. Reduce the fire immediately to medium. Let the cream boil and boil for a couple of minutes.
At the very end, you can add different seasonings to your liking. For example, we added suneli hops. As you know, this Georgian seasoning consists of a mixture of different spices, such as basil, dill, parsley, coriander, red pepper and others. Some people prefer not to mix spices, but use them separately to get a more pronounced flavor of a particular seasoning.
One way or another, adding your favorite seasoning, cover the pan with a lid and turn off the heat.
Quite a bit of time has passed and a tender chicken in a spicy creamy sauce is already waiting for us on the table!
Rice or pasta would be good as a side dish. They, in principle, can be boiled along the way, in the process of cooking chicken.
palette-vkusov.ru
Chicken in cream sauce recipe with photo
There are several recipes for this dish. You can simply cook chicken in a creamy sauce, or you can add mushrooms or vegetables. All options taste good, so you can experiment and find your own favorite option. Cream is needed to prepare this dish. They must be fatty in order for the sauce to thicken well. This recipe recommends 33% cream. The chicken dish is prepared quickly. It can be used both for a festive table and for everyday cuisine.
Ingredients for Cooking "Chicken in Creamy Sauce":
boneless chicken breast fillet - 2 pieces;
two large onions;
fat cream (not less than 30%) - 250 ml;
spices to taste, be sure to curry;
butter for frying onions;
Creamy Chicken Recipe:
Chicken breast meat is the richest in protein and contains almost no fat, so it can be dry when cooked. To avoid this, chicken breast fillets can be cooked in a delicate creamy sauce.
The meat must be cut into medium-sized cubes and set aside for now. You can also use the whole chicken, just cut it into small pieces.
Let's prepare the bow. It must be peeled and cut into small cubes. Melt 25g butter in a frying pan and put the onion. Fry the onion until it becomes transparent.
Put the chicken fillet pieces to the onion and continue to fry. We are waiting for the meat to completely turn white. Try not to overcook the meat so that a brown crust does not form. Fry the chicken meat over medium heat. After a while, the chicken will release juice.
As soon as the juice from the chicken appeared in the pan, add the spices. You can take a wide variety of spices, but curry is an obligatory component. It adds a nice turmeric flavor to the dish and the color of the sauce will be golden. Dried dill and parsley, basil, paprika, black pepper goes well with chicken. If you want to get a spicy dish, feel free to add hot peppers. Salt the chicken to taste.
Pour the chicken with 33% fat cream. The chicken should boil constantly, but not too much, so that the cream evaporates. Thus, the chicken is stewed in cream for about half an hour. Part of the liquid from the cream evaporates, the cream sauce becomes thicker. Thanks to curry sauce, it acquires a yellowish tint.
Chicken meat in a creamy sauce is juicy, tender and very aromatic. Pairs well with mashed potatoes, rice, pasta.
All our chicken in a creamy sauce is ready, bon appetit.
that-cooking.ru
Chicken in a creamy sauce with vegetables.
Chicken in a creamy sauce with Polish vegetables.
This delicious recipe was once shared with me by a Polish friend. In my recipe, chicken with vegetables in a creamy sauce in Polish has undergone minor changes, and the dish has firmly settled in the Sunday menu. Pani Yadviga cooks the chicken in a frying pan, and after frying, I put the pot / stewpan in the oven. That's all the difference. But the taste remains consistently excellent. Chicken in a creamy sauce served with steamed or boiled vegetables. Great option for lunch and dinner with the family.
There are several secrets on how to cook chicken in a creamy sauce so that it is juicy and tender. For cooking, you can use any parts of the chicken, but it is better to take, for example, 2 thighs and 2 fillets. There is more fat in the thighs, which with other ingredients forms a delicious sauce. For sauce, cream is better to use thick, homemade. If you replace cream with sour cream, make sure that it is not sour. Before you bake the chicken, it needs to be fried a little. You ask, why can't you immediately send the chicken from the flour bag to the oven for stewing? Perhaps this is the main secret of cooking delicious chicken. The pan-frying process allows the chicken pieces to be "sealed" on the outside to keep the meat juicy on the inside.
Preparation and cooking time: 1 hour
Cooking method: on the stove and in the oven.
- Chicken - 4 pieces (fillet, leg, breast, thigh)
- Carrots - 10-12 pcs. mini, 1 pc. large
- Red onion - 1 onion
- Homemade heavy cream (or sour cream) - 100 ml
- Fresh greens
- Bay leaf
- Salt + ground red and black pepper
- Flour for breading - 2 tbsp. spoons
- Butter + olive oil for frying
How to cook chicken in a creamy sauce.
1. For cooking, you can use almost any part of the chicken: fillet, thigh, drumstick and breast. I take different parts, but without the skin.
Mix flour, salt. Curry mix is perfect for chicken spices, or you may have your favorite set of chicken spices. Add red and black ground pepper.
2. Sprinkle chicken pieces with flour mixture.
3. Transfer to a plastic bag, fix the top of the bag with an elastic band / clip. Shake the bag a few times to coat the chicken on all sides in flour.
4. Cut carrots into circles or cubes. Cut the red onion into quarter rings.
5. Preheat the pan, pour a spoonful of odorless olive / sunflower oil into it and put a piece of butter. In hot oil, quickly fry the chicken pieces that have been rolled in the flour mixture. Fry until golden brown on both sides, 2 minutes total per side. Transfer to a heatproof container.
6. In the same pan (do not wash!) fry the chopped onion for a minute over medium heat. Add fresh carrots and fried onions to the chicken.
7. Then put 2-3 tablespoons of heavy homemade cream, chopped fresh herbs, and add a little hot water (100 ml). If you can't find homemade heavy cream, use heavy sour cream.
8. Place a heat-resistant dish, tray or saucepan in a heated oven. Cook covered over low heat (3rd mode out of 10 possible modes) for 40 minutes. The chicken should languish / stew in a sufficient amount of liquid.
9. Boil broccoli until half cooked, then dip in ice water and immediately take it out. So the cabbage will turn out crispy, but will no longer be raw. Boil the peas in the same water until soft. Serve hot. A dish in a ceramic or heat-resistant form retains heat well - chicken can be served on the table in such dishes. Or split in portions.
Chicken in a creamy sauce with vegetables is ready! Bon appetit!
gotovim-doma.org
Braised chicken with vegetables in a creamy sauce
Our dear readers, we invite you to try cooking chicken and vegetable stew, or even better to call this recipe - stewed chicken with vegetables in a creamy sauce. Chicken fillet stewed with vegetables can be served either simply with herbs or with boiled rice.
Chicken stew recipe with vegetables
- Chicken breast, boiled - 500-550 g,
- cauliflower (divided into inflorescences) - head of cabbage,
- chopped onion - 1 pc.,
- minced garlic - 2 cloves,
- celery, chopped - 2 stalks
- carrots, chopped - 2 pcs.
- green peas, frozen - 1 tbsp.,
- water - 750 ml,
- salt,
- pepper,
- nutmeg,
- granulated garlic - to taste,
- curry powder - 1 tsp,
- flour - 1 tbsp. l.,
- milk - 50 ml.
- First of all, you need to fry the onions, garlic, celery and carrots in a saucepan for 2 minutes. Boil the cauliflower separately and puree with a blender.
- Add water, granulated garlic, nutmeg, curry to vegetables and bring to a boil.
- Add shredded chicken fillet, mashed cauliflower and cook over medium heat, about 10 minutes.
- Then, mix milk and flour. Pour, stirring into the stew, add green peas, salt and pepper.
- Cook chicken over medium heat for 2 minutes, stirring constantly.
- Serve a delicious dish hot with fresh herbs and boiled rice.
Our dear readers, we invite you to try cooking chicken and vegetable stew, or even better to call this recipe - stewed chicken with vegetables in a creamy sauce. Chicken fillet stewed with vegetables can be served either simply with herbs or with boiled rice. Stewed chicken with vegetables recipe 5 from 1 reviews Print Stewed chicken with vegetables in …
Discover the secret of cooking tender poultry meat with vegetables in a soft creamy cheese sauce that literally melts in your mouth!
Chicken fillet - 300 gr
- carrots - 120 gr
- broccoli (you can take frozen) - 300 gr
- cream 10% fat - 120 gr
- light cottage cheese or cream cheese - 1 tbsp. (15-20 gr)
- soy sauce - 1 tbsp.
- balsamic vinegar (white) - 1 tbsp.
- garlic - 1-2 cloves
- seasoning "Italian herbs", salt, pepper - to taste
Calorie content per 100 g of the finished dish - 85 kcal
Cooking:
1. The washed fillet is cut into square pieces.
2. For the marinade, garlic is crushed and mixed with soy sauce, Italian herbs, vinegar and pepper.
3. The chicken is immersed in the mixture and marinated for up to half an hour.
4. Peeled carrots are grated coarsely. Broccoli (not frozen) is divided into inflorescences and salted.
5. The fillet is stewed without adding oil in a refractory sealed container for up to 5 minutes. Carrots are added to the chicken and stewed for another 4 minutes. Broccoli also joins the meat and simmers for up to 7 minutes.
6. Cheese is mixed with cream, added to the dish and stewed after boiling for no more than 7 minutes. Hot is garnished with herbs and sprinkled with cheese if desired.
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