How to make chicken breast juicy and soft: tips and recipes

Well-cooked chicken retains all the beneficial elements. Some recipes call for the use of whipped egg whites. Following these recipes, the fillet should be left in the egg for 2-3 hours. Then fry it.

Another secret of juicy meat is marinade. To prepare it you need the following products:

lemon juice – 2 tbsp. l.;
onion – 1 pc.;
garlic – 1.5-2 heads;
salt – 2 tsp;
vegetable oil – 100 ml;
ready-made chicken seasoning – 50 gr.

Preparation of fried chicken fillet:

Place the lemon in boiling water and leave in it for 3-4 minutes. Pierce the fruit with a fork and squeeze out the juice. Combine all marinade ingredients and puree in a blender. Place the washed and cut chicken fillet into the resulting sauce.
Place the marinated breast in a container with a lid and place in the refrigerator. After 60 min. remove the meat pieces from the sauce. Roll them in breading. Fry the fillet in sunflower oil until it turns golden brown.

Before frying, the breast can be dipped in batter - a mixture of flour, milk, salt and eggs. When cooked, it forms a crust that prevents the meat from becoming dry.

General recommendations

To create real culinary masterpieces, it is better to use fresh or chilled fillet. Meat that has been pre-frozen is too dry and not as tasty. To make it more tender, it is advisable to marinate it in advance in any oily or acidic environment. Ketchup, sour cream, kefir, lemon juice or vinegar are best suited for such purposes. And in order for the juicy and soft chicken breast to acquire a special aroma, it must be seasoned with coriander, oregano, thyme, mint, marjoram, allspice, rosemary, basil or sage. You need to keep the meat in the marinade with spices for at least an hour.

It is advisable to bake chicken in a sleeve or in foil so that it is soaked in the juices that are released. If meat is fried in a frying pan, it is recommended to first coat it with breading or dip it in batter. Thanks to this, a kind of protective barrier is formed on its surface, protecting against fluid loss.

Chicken breast with vegetables

This recipe will be a real find for young housewives who need to prepare a quick and tasty dinner. The dish made according to it does not need any additional side dish and is suitable even for small eaters. To feed it to your hungry family, you will need:

400 g chilled boneless, skinless chicken breast.
400 g sweet pepper.
300 g young zucchini.
100 g of onion.
2 cloves of garlic.
Salt, aromatic seasonings, herbs and any vegetable oil.

Before preparing a juicy and soft chicken breast, wash it and dry it with paper towels. The fillet processed in this way is rubbed with a mixture of garlic, herbs and spices, and then put in the refrigerator. After about twenty minutes, they are fried in heated vegetable oil, supplemented with chopped vegetables, salted and simmered under the lid until fully cooked.

How to deliciously fry chicken fillet

Juicy chicken fillet is very easy to prepare. As a result, the dish will look simple, without any frills, but its taste will be simply excellent!

First of all, wash the chicken and dry it with a paper towel.
The pieces should be wide, but not too thick - use the size of a woman’s palm as a guide, both size and thickness are ideal.
The garlic needs to be peeled and cut into small pieces. There is no need to press, otherwise very small particles will stick to the meat and will burn during frying.
The spinach and parsley can be chopped, or you can just tear them into pieces.
Mix herbs and garlic, add salt to taste, rub each chicken piece.
Place the meat and remaining greens in a plastic bag, release the air, tie it, and put it in the refrigerator for 3-4 hours.
Heat vegetable oil in a frying pan and fry one piece at a time over high heat on both sides, no need to cover with a lid.

You need to fry one piece at a time. All the same, the meat will give juice, and even two pieces will give you a lot of it. As a result, the fillet will begin to stew rather than fry, increasingly losing its juiciness.

Chicken breast in cream sauce

This tender poultry meat goes well with boiled rice and mashed potatoes. Therefore, it can make a complete dinner for the whole family. Before making juicy and soft chicken breast in creamy sauce, be sure to prepare everything you need. In this case, you will definitely need:

100 g cheese.
800g chilled chicken breast (boneless, skinless).
20 g curry.
5 cloves of garlic.
Salt and any vegetable oil.

The washed meat is cut into not too small pieces and lightly beaten. Experienced chefs recommend doing this through food-grade polyethylene. The chicken processed in this way is marinated in a mixture of cream, curry and a tablespoon of vegetable oil, after about thirty minutes it is rubbed with crushed garlic and fried in a greased frying pan. The browned pieces are poured with the remaining marinade, added some salt and simmered under the lid until fully cooked.

Juicy breast on the grill in 5 minutes!

Many housewives do not cook chicken breast because it turns out dry and tough. This recipe and method of preparing breasts can safely be called a miracle in 5 minutes. There is nothing complicated about this, and if you follow the simplest rules, the result will always be amazing.

Ingredients:

Chicken breast 1 pc.
Rosemary 3 sprigs
Smoked salt to taste
Freshly ground black pepper
Olive oil for frying.

Cooking method:

Trim the chicken breast fillet. Divide each fillet lengthwise into 2 parts. Rub with salt and lightly season with pepper. Top each piece with a few sprigs of rosemary.
If you don't have smoked salt, which gives chicken a subtle BBQ flavor, don't worry, use regular salt, it will work just fine.
Heat the grill pan very high. Do not lubricate it with oil under any circumstances. Place the chicken fillet in the pan, rosemary leaves side down, and fry for 1-2 minutes. You can also add a sprig of rosemary on top.
After this time, carefully try to turn the fillet over to the other side. If there is a feeling that it is stuck to the pan, it means that it is too early to turn it over; the crust has not yet formed. Once the crust has formed, turning the fillet over will be easy.
Turn the fillets over and fry them for another 2-3 minutes. After you have turned the fillet over, you can use a pastry brush to lightly brush the top with vegetable oil. It will immediately become glossy and very appetizing.
The degree of readiness can be easily determined by pressing your finger on the middle of each piece. The meat should not be too soft. After 5 minutes of frying on both sides, when pressing, you should feel that the fillet has become denser and more elastic.
If you are not sure that the fillet is completely cooked, cut it in the middle with a knife to see if the meat has lost its transparency all the way through or remains slightly raw in the middle.
Please note that meat left on the switched off stove continues to cook. That is why, as soon as the meat is ready, it is better to remove it from the pan and transfer it to a plate.

Anything goes as a side dish with chicken breast - boiled rice, any pasta, baked vegetables, and a light vegetable salad. The choice is yours.

Breaded

We advise true connoisseurs of white poultry meat to add another simple recipe to their personal collection. Soft and juicy chicken breasts fried in batter are equally good with a side dish or just like that. To prepare them you will need:

100 ml pasteurized milk.
400g chilled chicken breasts (boneless, skinless).
2 selected eggs.
Flour, salt, a mixture of peppers and any vegetable oil.

Having figured out what you need to prepare this dish, you should figure out how to fry chicken breasts soft and juicy. Pre-washed and dried fillets are cut across the grain. Each piece is dipped in a batter made from salt, spices, milk, eggs and flour, and then browned in a heated greased frying pan and served.

Ways to make breast meat juicy

Cooking juicy chicken breast

Let's start with the basics. Frozen meat must be completely thawed before cooking. But not in the water and not on the table. Moreover, there is no need to defrost chicken in the microwave. The delicate product requires appropriate handling and, when quickly defrosted, becomes hard and rubbery. The correct option is to defrost the chicken breast in advance by placing it on the bottom shelf of the refrigerator.

The second rule for cooking juicy breasts. If the chicken is cooked in small pieces, be sure to lightly beat the meat. For this, use a culinary hammer with a smooth (this is important) side. You only need to cut the chicken breast into pieces across the muscle fibers.

Third rule. The whole chicken breast, which is to be baked in the oven or fried in a frying pan, must first be kept in a salty solution with spices and marinated. Thanks to the marinade, white dietary meat after heat treatment will remain just as tender, soft, and juicy.

The easiest way is to salt the chicken. The task is this:

A deep cut is made in the thickest part of the breast. This will ensure that the meat is salted evenly.
Place the chicken in a deep container and fill it completely with water.
The water is poured into a saucepan. Salt and sugar at the rate of 45 g of salt and sugar per 1 liter of liquid.
The brine is cooked after boiling for a couple of minutes. Cool.
Pour over the chicken breast and leave to salt for 3 hours in the refrigerator.

Immediately before cooking, drain the brine. Dry the meat with a paper towel.

Various sour or sweet and sour marinades help prepare soft, juicy breasts. They are prepared from citrus fruits (lemon, grapefruit, lime, orange), sour berries (gooseberries, currants), pineapple, etc. A successful marinade for chicken is made from soy sauce and wine vinegar.

White poultry meat goes well with fermented milk products. To marinate chicken, you can use sour cream, yoghurt, kefir, yogurt and even fresh milk. You can get a tender chicken breast if you cook it in a creamy or cheesy, sweet tomato sauce.

Breast fried in a frying pan will remain juicy if large pieces are breaded. The breast, divided into portions, is dipped in eggs beaten with salt and pepper, then in flour and breadcrumbs.

Nuggets

This tasty and very appetizing dish consists of tender poultry meat covered with a crispy golden crust. It goes equally well with spicy sauces and fresh vegetable salads. To prepare it you will need:

400g chilled chicken breast (boneless, skinless).
40 ml soy sauce.
2 eggs.
Corn flour, bread crumbs, vegetable oil and aromatic seasonings.

Nuggets are the simplest example of how to cook chicken breast juicy and tender. Therefore, every housewife should be able to fry them. First you need to deal with the meat. It is washed, wiped with paper napkins, cut into equal pieces about ten millimeters thick and marinated in a mixture of seasonings and soy sauce. After about twenty minutes, the future nuggets are alternately rolled in corn flour, dipped in beaten eggs and breaded in breadcrumbs. At the final stage, they are fried in boiling refined oil.

Cooking method:

Step 1.

Rinse the breasts thoroughly under running water. It is not necessary to remove the skin; cut the meat into several pieces. It is better to do this across the grain - this way it will cook better.

Step 2.

Place the breasts in a deep dish, add a little salt and generously sprinkle with lemon juice. Leave for half an hour to an hour. Lemon juice, getting into the fibers, forms an invisible film that retains all the nutrients and juices in the meat. You don’t have to soak the chicken in lemon juice, but simply sprinkle the breasts with a pinch of soda, sprinkle lemon juice on top and sprinkle with starch again.

Step 3.

Cut the onion into rings or half rings, as desired. You can also use leeks, this will make the dish even tastier.

Step 4.

Heat the oil in a frying pan, add the onion and fry it until half cooked. This will also help the breasts stay juicy while cooking. The fact is that during frying, onion juice, mixed with oil, turns into a kind of jelly, which, enveloping the meat, also prevents the juices from leaking out.

Step 5.

Place the breasts in a frying pan and fry on both sides over medium heat until golden brown. After such marinating, chicken meat is cooked very quickly, in 5-10 minutes. If you did not cut the breasts, you need to fry them for 15-20 minutes. You can check the readiness of the dish by piercing the meat with a fork or simply pressing with a wooden spatula. The juice should flow clear and not bloody.

How to cook chicken breasts? How to cook breast so that it is juicy and soft? How to cook chicken breasts in 15 minutes?

Lady 40 plus reveals the secret of soft and juicy chicken breast. How to cook chicken breasts in 15 minutes so that they are soft and juicy? Many people do not buy chicken breast, thinking that it is a little dry. But on the other hand, this is the most dietary poultry meat. It can be eaten by those who decide to lose weight, those who have problems with the pancreas and digestive organs. Chicken breast can be added to salads instead of sausage, to okroshka, to Olivier salad and the taste of the dish will not only not change, but will also improve. Prepare. Real jam.

Read in this article:

Boiled chicken breast

Many young housewives cannot cope even with such a simple task. This happens because they do not know the basic rules for cooking poultry fillet or deliberately neglect the recommendations of more experienced chefs. As a result, instead of tender meat, they end up with a tasteless and dry piece that resembles rubber. To cook chicken breast juicy and soft, you will need:

500 g fillet.
1 juicy carrot.
1 onion.
2 lavrushki.
Salt, dill, water and celery root.

The washed fillet is freed from all excess and immersed in a pan of boiling water. Almost immediately they send her bay leaves, a whole onion, carrots and celery. All this is salted, supplemented with dill sprigs and cooked until the meat is soft. The finished fillet is used to create salads, and soups are made from the broth.

Chicken breasts stuffed with pineapples

This appetizing and fairly high-calorie dish has a very presentable appearance, which means it will decorate any family celebration. To prepare it, you will need:

200 g canned pineapples.
100 g of easy-melting hard cheese.
4 chilled chicken breasts (skinless and boneless).
1 clove of garlic.
1 raw egg.
2 tbsp. l. thick non-acidic sour cream.
Salt, aromatic spices, vegetable oil and breadcrumbs.

The washed and dried fillet is rubbed with aromatic seasonings and cut so as to form peculiar pockets. Each of them is coated with a mixture of garlic and sour cream, and then stuffed with chopped pineapple combined with grated cheese. The resulting pieces are dipped into a bowl with a beaten salted egg, breaded in breadcrumbs, browned in a frying pan, and then covered with a lid and brought to full readiness.

Soft chicken breast with pineapple

Neutral-tasting chicken breast is a meat that goes well with pineapple. Most often, breasts are baked with pineapple rings and cheese in the oven or served in the form of all kinds of fruit and meat salads.

The tender, juicy, sweetish pulp of canned pineapples gives the baked breast sophistication, and the cheese crust gives an appetizing and aromatic smell and unique taste sensations. Make chicken breast with pineapple and you will definitely love it!

Ingredients:

Chicken breast – 1 pc.
Pineapple – 1/4 of fresh.
Onions – 1–2 pcs.
Salt - to taste.
Hard cheese – 150 gr.
Mayonnaise - optional.
Ground allspice - to taste.
Fresh herbs - for serving.

Cooking method:

Both fresh and canned pineapples are suitable for this dish. Cut off the thick skin of a fresh pineapple and remove the dense core. Cut the pineapple pulp into rings or half rings.
Wash the chicken breast, remove the skin and keel bone. Cut the fillet into several portions and beat them with a kitchen hammer. The best way to do this is to place the chicken in a plastic bag.
Place the chops on a greased baking sheet, add salt and sprinkle them with ground black pepper. If desired, you can also use a ready-made chicken seasoning mixture.
Place pineapple slices on top of the chops. To make the dish even juicier, cut the onion into thin half rings and place them on the pineapple.
Sprinkle the dish with grated cheese. If you want, make a thin mesh of mayonnaise on top.
Bake the chicken breast with pineapple in a preheated oven until golden brown. Temperature – 180–190 degrees, time – 30–40 minutes.

Serve this dish slightly cooled to enhance its flavor.

Fillet baked in a sleeve

This dish will surely appeal to connoisseurs of savory, moderately spicy food. To cook soft and juicy chicken breasts in the oven, you will need:

4 cloves of garlic.
2 poultry fillets.
1 tsp. European mustard.
1 tsp. any vegetable oil.
1.5 tsp. chili sauce.
Salt and a mixture of spices (marjoram, turmeric, coriander and paprika).

The washed and dried fillet is smeared with mustard combined with vegetable oil, seasonings, chili sauce and garlic. All this is added with salt and left aside. After about two hours, the marinated chicken is transferred to a sleeve and baked at 200 °C. After forty minutes, carefully open the package and wait until its contents are covered with an appetizing crust.

How to cook “Very Juicy Chicken Breast”

1. I have leftover farm chicken breast, and it always takes a little longer to cook. But one way or another, any chicken breast needs to be properly marinated and baked so that it is juicy. Another condition is foil or sleeve. In foil, the meat turns out more baked, and in the sleeve - boiled-baked.

2. Zira, hot chili, cumin, rosemary: I definitely add these spices, and the rest can be added to your taste. It will be enough for each to take a pinch.

3. Now you need to mix the spices with sour cream and let it sit while we cook the vegetables.

4. Make a “pillow” of vegetables: cover a baking sheet with foil and place vegetables on it. The foil can be greased with vegetable oil. Vegetables can be salted and seasoned a little.

5. Now lay out the breast (this is a quick way). If you have time, it is better to leave the breast in the sour cream marinade for 2 hours.

6. Pour in the marinade and wrap tightly in foil.

7. In this form, place the breast in an oven preheated to 180 degrees for 40 minutes. The same can be done in the sleeve.

8. If you want the chicken to have a golden brown crust, open the foil and let it sit in the oven for another 10 minutes.

9. Here we have not only meat, but also a side dish of vegetables. You can add potatoes and other vegetables to taste.

10. When cut, it turns out incredibly beautiful and juicy. Bon appetit!

Fillet in honey-soy marinade

Fans of poultry meat will certainly like another option for preparing it. To do this you will need:

2 chilled chicken breasts.
1 tbsp. l. soy sauce.
1 tbsp. l. light liquid honey.
½ lemon.
Fresh greens.

The washed meat is poured with a mixture of soy sauce, honey and lemon juice. After about fifteen minutes, it is transferred to the bottom of the mold, which already contains fresh herbs, watered with the remaining marinade and sent for heat treatment. Juicy and tender chicken breasts are prepared in the oven preheated to standard temperature. After about thirty minutes, they are removed from the oven and served with rice or fried vegetable mix.

Cooking fillet in the oven

Peel the potatoes, cut them into thin rounds and rinse.
Rinse the fillet, dry with a towel, cut into wide, but not thick, slices. The size of one piece should be such that it can fit 1-2 rounds of a medium tomato.
Onions need to be cut into rings, tomatoes into rounds.
Place the potatoes in one or two layers on a greased baking sheet. Carefully place onion rings on top.
Mix the meat with salt, pepper, mayonnaise or sour cream. Place the pieces, without overlapping, on top of the potatoes and onions.
Place 1-2 rounds of tomato on each piece of meat.
Grate the cheese, but don't touch it yet.
Cover the baking sheet with a baking sleeve and place in the oven for 20 minutes at 180 degrees. After the specified time, remove the sleeve and let it cook for another 15 minutes.
Lastly, sprinkle the dish with cheese and place in the oven. Once the cheese has melted, turn off the stove.

If you do not cover the baking sheet with a sleeve at the initial stage of cooking, then a lot of the juice will simply evaporate, and the chicken fillet will not turn out soft and juicy. When you cover, all the juice will be retained, some will go into the potatoes, but not much, since the onions are also juicy and will not allow a large amount of liquid to leak out of the chicken. The juice from the tomatoes will also go into the chicken! As soon as you remove the bag, the excess moisture will go away, the tomatoes will brown and will not remain cooked. If you like the cheese to be golden brown, then sprinkle it on the dish immediately after removing the sleeve from the baking sheet.

Fillet in wine-honey sauce

The option discussed below will be a good find for those who do not know how to make juicy and soft chicken breasts so that they are not ashamed to offer them to guests. To prepare this festive dish you will definitely need:

1 glass of semi-dry wine.
1 medium onion.
2 chilled chicken breasts.
1 tbsp. l. light liquid honey.
Bay leaf, salt and seasonings.

The washed chicken is separated from all excess, beaten with a hammer and placed in a deep bowl, which already contains onion half rings. All this is supplemented with bay leaf, spices and wine, and then put aside. After two hours, the meat is coated with honey and placed in a heat-resistant form. Bake it for twenty minutes on each side.

Juicy chicken fillet in the oven

You can cook hundreds of dishes in the oven, and this is the cooking option that many housewives choose. In the oven it turns out very tasty, quickly, you don’t need to go to the stove several times to stir and monitor. If you want to treat your family to a delicious chicken dish, try this recipe.

Ingredients:

500-600 grams of chicken fillet;
half a kilo of potatoes, maybe a little less;
half a kilo of fresh tomatoes;
300 grams of hard cheese;
salt;
ground black pepper;
bulb;
a tablespoon of mayonnaise or sour cream.

The products are all common, so the dish is considered one of the simplest. Everything is also quite easy to prepare, but still, it’s not a shame to serve such chicken with potatoes on a holiday table as a hot dish!

Chopped cutlets

This appetizing dish of white poultry meat is ideal for both adults and little eaters. It is equally interesting in tandem with fresh or pickled vegetables, cereals and mashed potatoes. To fry juicy and soft chicken breast cutlets for dinner yourself, you will need:

150 g flour.
500 g fillet.
150 ml cream.
2 eggs.
2 cloves of garlic.
1 onion.
Salt, dill and vegetable oil.

The pre-washed fillet is cut into as small pieces as possible and supplemented with eggs. At the next stage, all this is combined with salt, chopped onion, crushed garlic, herbs, flour and cream. The resulting mass is thoroughly kneaded, spooned into boiling vegetable oil and fried for several minutes on each side.

Classic cutlets

The technique discussed below will attract the attention of those who have not yet decided what and how to make from chicken breast. Juicy and soft cutlets go well with many side dishes and add variety to the usual menu. To prepare them you will need:

300 g chilled fillet.
1 white onion.
1 raw egg.
1 tbsp. l. wheat flour.
Salt, herbs, seasonings, breadcrumbs and vegetable oil.

Washed and chopped chicken is passed through a meat grinder along with a peeled onion. The resulting mass is supplemented with chopped herbs, beaten egg, salt, seasonings and flour. Small oblong cutlets are formed from the prepared minced meat, breaded in breadcrumbs and browned in heated vegetable oil.

Broccoli stew

This interesting and very simple dish will certainly be appreciated by those who are still wondering what and how to make from chicken breast. The vegetables used as components of this stew give the poultry meat its juiciness and softness. They imbue it with their aromas and imbue it with special freshness. To prepare it for a family dinner, you will need:

200 g broccoli.
200 g raw white cabbage.
2 poultry breasts (skinless and boneless).
2 ripe tomatoes.
1 fleshy bell pepper.
Salt, drinking water and seasonings.

Large pieces of chicken, broccoli florets, strips of sweet pepper, finely shredded cabbage and tomato slices are laid out in layers in a deep fireproof container. All this is salted, seasoned with spices and filled with water so that it completely covers the contents of the pan. Simmer the stew covered for forty minutes.

Cutlets with cheese

This tender and juicy dish is prepared not in a frying pan, but in the oven. Thanks to this processing, it turns out not only tasty, but also relatively low in calories. To make delicious chicken cutlets for yourself and your family, you will need:

2 poultry fillets.
1 white onion.
1 raw egg.
1 tbsp. l. potato starch.
3 tbsp. l. low-fat cheese.
1 tsp. in moderation of hot mustard.
Salt, seasonings and vegetable oil (for greasing the mold).

The washed and wiped chicken fillet is cut into small pieces and placed in a large bowl. Chopped onion, egg, starch and cheese shavings are also sent there. All this is salted, seasoned, kneaded, covered with food grade polyethylene and placed in the refrigerator. No earlier than an hour later, cutlets are formed from the prepared minced meat, placed on an oiled baking sheet and subjected to heat treatment. Bake the products at moderate temperature for about half an hour. The residence time in the oven may vary depending on the size of the cutlets and the features of specific kitchen appliances.

Ginger fillet

Chicken made according to the method discussed below is completely low-fat and is excellent for those who are on a diet. At the same time, it comes out extremely juicy and appetizing. This means it can feed the entire family waiting for dinner. To prepare it you will need:

2 chilled chicken breasts (boneless, skinless).
2 tbsp. l. water (+ a little more for cooking).
2 tbsp. l. soy sauce.
1 tbsp. l. good olive oil.
1 tsp. powdered ginger.
Dill and parsley.

The washed chicken is cut into small pieces and marinated in a mixture of water, olive oil, chopped herbs, dried ginger and soy sauce. After about thirty minutes, all this is hermetically sealed in a baking sleeve and immersed in a pan of boiling water. Cook the chicken breast over low heat for a little over half an hour.

Flavorful barbecue chicken breast

Amazingly tasty and aromatic barbecue chicken breast. You can say that this is a kind of chicken kebab. The most important thing is to marinate the breast in advance so that the meat is well saturated with the sauce. In the absence of a lot of time, thirty minutes is enough for marinating.

Ingredients:

Fillet 4 pieces
Soy sauce 3 tbsp.
Garlic 2 cloves
Spices to taste.
Onion – 1 pc.
Vegetable oil 2 tbsp.

Cooking method:

Place the fillet in a deep bowl.
In another bowl, mix chopped garlic, soy sauce, vegetable oil and spices.
Pour the marinade over the meat and stir.
Cut the peeled onion into rings and place it between the meat so that it also marinates.
Leave to marinate for 30–60 minutes.
Light a fire in the grill. Prepare the coals.
Transfer the meat to the barbecue grid and place on the grill.
When the meat is golden brown, turn the mesh over.
Smoke until golden brown on the second side.

Hot chicken breasts cooked on the grill can be eaten immediately “out of the heat.” This dish turns out very appetizing, thanks to the marinade - tender and juicy!