Chicken breast in a creamy garlic sauce. Chicken breast in creamy sauce

Cooking chicken in a creamy sauce, you get a versatile dish that can be served with a side dish of cereals, potatoes, pasta or just fresh bread and vegetable salad. Chicken breast in a creamy sauce is one of the "on-duty" dishes in my kitchen. This recipe always helps out when you need it quickly, simply, and very tasty at home.

We will prepare the necessary products.

Wash the chicken breast, dry with napkins, separate from the bone and cut into small pieces. Sprinkle the chicken with salt, paprika and ground black pepper, mix, 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, 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 over the chicken, stir. Cook chicken breast in a creamy sauce for 10-15 minutes over low heat.

Serve hot chicken breast in a creamy sauce.

Bon appetit!

Chicken breast in garlic sauce is an appetizing and tasty dish, which can be easily prepared not only by the hostess, but also by the owner. Perfect for any side dish: potatoes, cereals, pasta.

It was a favorite dish of our family, it was cooked not only on holidays. The breast always turned out juicy and spicy, and it takes very little time to cook. So if you decide to surprise your household with something tasty and special, then chicken breasts in garlic sauce are ideal for this. Easy recipe and delicious dinner. I tell and show how to cook chicken breast in garlic sauce in a pan.

Ingredients:

Chicken breast - 500 Grams
Onion - 2 Pieces (medium heads)
Garlic - 4 Cloves
Flour - 5 teaspoons
Milk - 0.5 Liter
Salt - 2 pinches (to taste)
Pepper - 1 pinch (to taste)
Vegetable oil - 2 tbsp. spoons
Servings Per Container: 2-3

How to cook "Chicken Breast in Garlic Sauce in a Pan"

Chicken breast must be washed, dried well and separated from the bone. Then cut the fillet into strips and sprinkle with salt and pepper to taste.

We put a frying pan with a small amount of vegetable oil to warm up. We cut the onion into half rings and send it to the pan.

Fry the onion until translucent and slightly golden. Add chicken breast, stir. Let simmer over medium heat for about 15 minutes.

While the breast is stewing, we will chop the garlic finely, 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 pan with the onion and breast, mix and leave to simmer for a few more minutes. Next, pour the mixture of garlic-flour-milk into the pan to the meat, mix. Cover with a lid and leave to simmer for 7-10 minutes.

All is ready! Serve chicken breast in garlic sauce hot and with any side dish.

For many housewives, chicken breast with a creamy sauce is considered something festive and refined, but the dish is also suitable for serving on an everyday table. It is distinguished by a unique aroma of spices and cheese, creamy taste. It turns out not dry, melts in the mouth and leaves a pleasant aftertaste.

How to cook chicken breast in a creamy sauce

To properly cook chicken breast in a creamy sauce, you first need to prepare the products. It is better to take the main component chilled rather than frozen, because after thawing the meat can become tough and no long languishing or baking will save it. Fresh chicken smells good, has a smooth surface without smudges and stains. To reduce calorie content, it is worth cleaning it from the film, fat residues. It is advisable to remove the bones.

You can cook in several ways - in a skillet or in the oven. Read more carefully about the nuances of each cooking option, but do not forget the main thing: you need to supplement the meat with heavy cream or sour cream diluted in water, season with fragrant spices and cheese. Tarragon, garlic, nutmeg and mustard are best suited to chicken meat. You can flavor the filling for baking with grated parmesan, lemon juice or black pepper.

Chicken breast in cream in a pan is very easy to prepare: the meat is cut into pieces or steaks, lightly fried in olive 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 take a little more time - the pieces are fried in a pan, transferred to a heat-resistant form, poured with sauce and languish in the oven for about an hour. Duration depends on serving size and temperature.

Creamy chicken breast recipe

It is useful for every culinary specialist to have in his arsenal a recipe for chicken breast in a creamy sauce, which can help out with a sudden arrival of guests. You can make a classic dish, complemented by mushrooms or cheese. Add garlic or rosemary from spices, season the dish with vegetables (broccoli, bell peppers, tomatoes) or even cook in a slow cooker.

Chicken with mushrooms in a creamy sauce

Cooking time: half an hour.
Servings: 4 persons.
Calorie content of the dish: 92 kcal.
Destination: for lunch.
Cuisine: author's.

Chicken with mushrooms in a creamy sauce is extremely successful and elegant. A thick filling of heavy cream with champignons gives the dish a pleasant appearance. For manufacturing, not only champignons are suitable, but also white, chanterelles or any other forest species of them. You will get a delicious chicken breast with champignons in cream, which will quickly saturate and warm you 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 mushrooms, let the liquid drain, cut into large slices.
Heat the oil, fry the mushrooms for five minutes, stir.
Rinse the breasts, remove the skin, film, remove the bones, cut the pulp into cubes.
Add to the mushrooms, fry for five minutes, pour in the cream.
Simmer for six minutes so that the cream does not boil.
Serve with grated cheese, herbs, rice.

Chicken in a creamy sauce in a pan

Cooking time: half an hour.
Servings: 4 persons.
Calorie content of the dish: 145 kcal.
Purpose: for dinner.
Cuisine: author's.
Difficulty of preparation: medium.

Chicken in a creamy sauce in a pan cooks very quickly, because the tender meat instantly becomes golden and acquires a pleasant crust. It remains only to fill it with prepared filling based on fatty sivok and thicken it with wheat flour. Spicy mustard and spices, selected specifically for chicken, add piquancy to the finished dish - you can buy them in a store or mix them yourself.

Ingredients:

chicken breast - 400 g;
cream 20% fat - 0.3 l;
wheat flour - 40 g;
mustard - a 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, simmer over low heat. Season with pepper, salt, butter. Gradually add the flour, stirring so that no lumps form.
After the sauce has thickened, pour it over the meat, cover the pan with a lid, simmer for five minutes.
Garnish with pasta or buckwheat with hot peppers or sweet paprika.

Chicken breast in a creamy sauce in the oven

Cooking time: 1 hour.
Servings: 3 persons.
Calorie content of the dish: 118 kcal.
Destination: for lunch.
Cuisine: author's.
Difficulty of preparation: medium.

Chicken breast in a creamy sauce in the oven is softer than fried in a pan. She will not have such an appetizing crisp, but she will be more than replaced by a dense, tender cheese cap. It is best to add a little spicy Parmesan, but in the absence of 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, dry. Cover with cling film, lightly beat off, salt, pepper.
Heat the oil, quickly fry until browned for four minutes on both sides of the surface.
Make a sauce with crushed garlic, thyme, mustard, half the salt and cream.
Put the chicken in a baking dish, pour over the sauce, grate the cheese on top.
Bake for half an hour at 200 degrees.
Serve with pasta or baked potatoes.

Chicken breast in a creamy garlic sauce

Cooking time: half an hour.
Servings: 4 persons.
Calorie content of the dish: 127 kcal.
Purpose: for dinner.
Cuisine: author's.
Difficulty of preparation: medium.

Chicken breast in a creamy garlic sauce is distinguished by the spiciness of added spices and aromatic herbs, has a light spicy spiciness 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. Melted with this, you can take 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, Provence herbs, oregano - 2 g each.

Cooking method:

Cut the chicken into fillets, cut into small cubes.
Melt the butter, fry the onion cubes until transparent, add the meat, cook until golden brown. Add chopped garlic, hold for a couple of minutes. It is recommended to add a couple of teaspoons of curry seasoning.
Pour in milk, add flour, season with spices, sprinkle with cheese chips and pieces of processed cheese. Simmer for 10 minutes over low heat.
Remove the lid, evaporate the fill, let it thicken.
Bread crumbs can be used instead of flour.
Garnish with rice.

Chicken breast with broccoli in a creamy sauce

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 108 kcal.
Destination: for lunch.
Cuisine: author's.
Difficulty of preparation: medium.

Chicken breast with broccoli in a creamy sauce is suitable even for a children's menu. Broccoli will give the dish a bright greenish taste, dilute soft stewed meat with its mouth-watering crunch. It is better to serve the delicacy hot to feel the pleasant aroma. Additional garnish is not 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:

Rinse the chicken, cut into pieces, fry until golden brown.
Break the broccoli into florets and add to the meat.
Peel the carrots, rub on a grater with large holes, send to the meat.
Season with spices, pour cream. Grate cheese on top.
Simmer, covered, for half an hour over low heat.
Garnish with fresh herbs, white baguette garlic croutons.

Chicken breast in creamy cheese sauce

Cooking time: half an hour.
Servings: 3 persons.
Calorie content of the dish: 110 kcal.
Purpose: for dinner.
Cuisine: author's.
Difficulty of preparation: medium.

Chicken breast in a creamy cheese sauce is a versatile dish that is equally suitable for serving on the festive table, as well as for the everyday menu. Cheese can not be spared so that the dish is covered with a uniform crust and does not 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 slices, fry with the addition of seasonings.
Pour in the cream, add flour, simmer for 15 minutes.
Pour chopped dill, grated cheese, hold until the latter is melted.
Serve with fluffy fragrant jasmine rice or spaghetti.

Champignons with chicken in a creamy sauce

Cooking time: half an hour.
Number of servings: 6 persons.
Calorie content of the dish: 115 kcal.
Destination: for lunch.
Cuisine: author's.
Difficulty of preparation: medium.

Champignons with chicken in a creamy sauce are hearty, fragrant and moderately spicy. Suitable for any meal, and gourmets can try using the blank as a filling for Italian pasta. It is best to take fresh mushrooms, it is allowed to add a little bouillon cube or seasoning. You can pick up spices for chicken yourself or buy a ready-made bag.

Ingredients:

champignons - half a kilo;
chicken breast - 2 pcs.;
cream 10% - a 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 pulp, peeled from the skin, film and bones.
Season with spices, fry for six minutes over medium heat.
Send the champignons cut into thin slices, cook for three minutes.
Pour the contents of the saucepan with cream, keep five minutes on a fire above medium.
Cover with a lid and let simmer over low heat for 6 minutes.
Turn off the stove, squeeze out the garlic, salt, pepper, cover, cook for three minutes.
Garnish with fresh cuts or stewed vegetables.

Chicken breasts in a creamy sauce in a slow cooker

Cooking time: 1 hour.
Servings: 4 persons.
Calorie content of the dish: 92 kcal.
Purpose: for dinner.
Cuisine: author's.
Difficulty of preparation: medium.

Chicken breasts in a creamy sauce in a slow cooker are even more juicy compared to cooking in a pan or in the oven due to long simmering in an enclosed 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;
provencal 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 sliced \u200b\u200bin half rings for 20 minutes.
Transfer the chicken pulp, cut into cubes, salt, pepper, sprinkle with spices. Cook 15 minutes.
Pour in the cream, stir, simmer for 10 minutes. You can add some wine to the cream.
Garnish with couscous or bulgur boiled in meat broth, pour cream sauce on top.

Video: Chicken breast in cream

Cooked in this way, the chicken breast always turns out soft and juicy. You can season with any fresh or dry herbs you like. 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)
a glass of low-fat 10% cream
2 garlic cloves, a pinch of nutmeg
2 tablespoons freshly squeezed lemon juice
70 grams of gouda cheese or any other cheese that melts well

Cooking

2 more recipes for cooking chicken breast in a creamy sauce for the collection.

Chicken breast in creamy mustard sauce

Cream and mustard is a classic French combination of ingredients. The 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 very much greenery.

Ingredients:

4 skinless and 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 heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

Salt and pepper the chicken breasts. Heat oil in a large skillet over medium heat. Add chicken breasts and sear until cooked through on both sides. Transfer the meat to a plate.

Sauce. Pour the wine into the hot skillet and simmer for about 1 minute until it is reduced by half. Add mustard there, mix right in the pan. Then cream. Next is tarragon. Cook, stirring, until sauce thickens, about 2 minutes.

Pour the prepared creamy mustard sauce over the meat and serve. Any vegetable can be used as a side dish. Steamed broccoli and asparagus are especially good.

Chicken breast in a creamy sauce with mushrooms

The secret to a good cream sauce is that there should be little cream so that it does not overwhelm, mask the subtle flavors of other ingredients.

As, for example, in this recipe, the sauce does not mask the flavor of the mushrooms.

Mushrooms and chicken are another classic combination. Japanese shiitake mushrooms are used here, although any other mushroom will do.

Ingredients:

2 chicken breasts (fillet)
1/2 tsp freshly ground pepper
1/4 tsp salt
1 tablespoon olive oil
1 medium shallot
200 g 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

Rub the breasts with salt and pepper. Heat up a frying pan, pour in the oil and fry the chicken over medium heat until cooked through on both sides. Transfer to a plate and cover with foil to keep the chicken breasts warm.

Add the shallots to the skillet and saute, stirring, until fragrant, about 30 seconds. Add mushrooms, 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 stock into skillet; simmer until reduced by half, 1 to 2 minutes. Add cream and green onions, 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.