Chicken fillet in cream is tender meat with a creamy taste. How to cook chicken fillet in cream in the oven, frying pan and slow cooker

To cook something so delicious for lunch? Bake potatoes with chicken in cream in the oven. Cream is loved all over the world and is readily used in various culinary recipes. They are used in many fish dishes, puree soups, prepare white sauces, drink coffee or tea with cream, and add to desserts.

Choosing cream

Cream is underestimated in our country, but it turns out great in cream filling. The potatoes will come out soft, the meat will be juicy, you will quickly satisfy your hunger and will be able to do your planned activities. It cooks quite quickly in the oven. Serve this wonderful dish with a fresh salad or simply quartered vegetables.

There is a little secret to cooking potatoes - choose medium-sized tubers, then the chopped potatoes will be baked quite quickly and completely.

Which cream goes best with chicken? Cooks think a little differently. First they choose a dish, and then they think about what cream is best to use for its preparation?

If the fat content of the cream is 33% or higher, then it does not curdle at high temperatures. Using them, you can cook a dish in a frying pan or in the oven. Therefore, the baked one will turn out very tasty with creamy gravy.

If the cream has a fat content of at least 10%, maximum 22%, then during heat treatment it may curdle. It is better to dilute them with sour cream or kefir, high-fat yogurt, and add them to the food at the end of cooking (do not cook, do not stew, etc.). Most often, such cream is used not for baking vegetables with chicken or other ingredients, but for salads.

Required Ingredients

• Potatoes – 8 pcs.
• Chicken fillet – 0.8 kg.
• Garlic – 4 cloves
• Cream – 300 ml. (fat content 33% or more)
• Champignons – 400 gr.
• 5 tbsp. lie sunflower or other oil. (refined)
• Bunch of parsley
• Black pepper
• Salt to taste

Sequence of cooking

Our creamed potatoes with chicken turned out tender and flavorful.

Bon appetit!

Baked potatoes with chicken in creamy sauce is a very satisfying and tasty dish that consists of simple and affordable ingredients. The chicken meat turns out very tender and juicy. Potatoes soaked in creamy sauce turn out incredibly tasty. The sauce soaked in chicken juice and seasoned with spices makes the dish even tastier and more aromatic. The cheese crust emphasizes the taste of the dish and makes the dish even more appetizing. This dish can be served on a holiday table or cooked for dinner for your family. This dish is prepared very simply and quickly and will not take you much time. You can change the recipe and add any vegetables, mushrooms, meat, herbs. Each time you will get a new and original dish.

Ingredients

• Potatoes – 700 grams
• Chicken fillet – 300 grams
• Onion – 1 piece
• Milk – 1 glass
• Homemade sour cream – 3 tablespoons
• Flour – 3 tablespoons
• Hard cheese – 50 grams
• Salt – 1 teaspoon
• Ground black pepper - a pinch
• Curry – 2 pinches
• Cumin - a pinch
• Vegetable oil for frying

Cooking potatoes with chicken

To prepare baked potatoes in creamy sauce, we will need the following ingredients: potatoes, chicken fillet, onions, milk, homemade sour cream or cream, flour, curry, cumin, salt, ground black pepper.

Wash the potatoes and peel them. Cut the potatoes into circles 0.3 cm wide; if the potatoes are large, cut them into half rings. I fill the potatoes with water to prevent them from darkening.

I took a frying pan without a handle so that I could immediately bake the potatoes in it. If you don't have such a frying pan, take a baking dish. Peel the onion and cut into small pieces. Pour vegetable oil into a frying pan and heat it. Add the onion and fry it until golden brown. Remove the pan from the heat.

Rinse the chicken fillet under water and cut into large pieces so that the meat does not lose its juiciness.

Now let's do the filling. Pour milk at room temperature into a deep bowl; if the milk is cold, the flour does not dissolve completely, then you will have lumps in the sauce. Add sour cream, salt, ground black pepper, curry, cumin, flour. Mix all ingredients with a whisk until smooth. There should be no lumps left in the sauce.

Place potatoes and chicken in the pan, add salt and mix. Fill the potatoes with creamy filling. Place in a preheated oven to bake for 1 hour at 220C.

2 minutes before the dish is ready, sprinkle it with grated cheese and garnish with herbs. Serve the dish hot. Bon appetit!

Defrost the chicken breast and wash it.

Remove the skin from it. Separate the pulp from the bone. You don't need the brisket or skin. But they can be used to make chicken stock or later.

You will get two fillets.

Peel the garlic and cut into slices. Using a knife, make deep holes in the pulp and insert pieces of garlic into them.

Set the remaining slices aside for now.

Peel the carrots and potatoes, wash and cut into thin slices. Keep in mind that thickly cut potatoes may remain half-baked during baking. Season the vegetables with salt and stir.

Preheat the oven to 200°.

Grease the baking dish generously with butter. Place the prepared fillet parts in the middle. Place potatoes, carrots and remaining garlic around. Sprinkle with pepper.

Fill everything with cream. They should cover the vegetables halfway.

Cover the pan with a sheet of foil and secure it on all sides so that steam does not escape from inside during cooking.

The next step in the chicken breast recipe is to bake it in the oven. Place the container with the breast in the oven and bake for about an hour.

Then remove the foil.

By this time, the potatoes should already be soft. To create a lightly toasted crust, return the pan with the potatoes and breast to the oven for about 15 minutes. You should not keep the dish in the oven longer, as it will become less juicy.

Place meat and vegetables on a plate.

This is the dish we made with chicken breast and potatoes. The breast can be served whole or cut into wide slices.

Bon appetit!

Who doesn't love oven-fried chicken with a fragrant crispy crust and tender meat inside? Yes, and with the same fried potatoes. It is probably difficult to find a person who would refuse such an offer for lunch or dinner.

Well, the one who makes this dish is always happy. Minimum hassle. Everything is done easily and quickly, it always turns out delicious, and most importantly, everyone likes it!

Do you need to quickly do something for dinner or for a holiday? Either as a hot dish or as a cold appetizer. Chicken with potatoes baked in the oven is always popular. This dish is like a kind of “magic wand” that will always come to the rescue when needed.

So let's look at a few recipes that may be useful for you.

What we need:

• chicken - 1 pc.
• potatoes - as many as you want
• spices - paprika, turmeric, dried herbs
• salt, pepper to taste

Preparation:

1. Wash the carcass and dry with a paper towel.
2. Sprinkle with salt, pepper and spices. Thoroughly rub the flesh and skin with this mixture, both outside and inside.
3. Leave for at least 30 minutes. It would be better if she lay there for an hour.
4. Peel the potatoes. If she is young, then cleaning is not necessary. Just wash well with a brush.
5. If it is large, cut it into 2-4 parts; if it is small, then you can leave it whole.
6. Heat the oven to 200 degrees.
7. Place the carcass on a baking sheet, place the potatoes next to it and bake for 50-60 minutes, until both are golden brown.
8. In this option, the fat will drain onto the baking sheet, and the vegetable will be baked and fried in this oil. There is no need to add vegetable oil.
9. If you have a “Grill” mode on your stove, you can use it. In this case, place the carcass on the grill and place the potatoes around it. Place a rack in the oven and place a baking sheet under it.
10. Excess fat will drip onto the baking sheet. Then the dish will turn out simply baked. No excess fat.
11. The chicken can be fried whole, or you can cut it from the breast side. So fry it, in such a flat form.

That's the whole recipe. Very simple and very tasty! At home we really love this dish in the second version, that is, without excess fat. In this case, I cook it in the “Grill” mode.

How to cook chicken with potatoes in a baking bag

It should also be noted that recently it has become very popular to bake chicken with potatoes in a sleeve or baking bag. And there is nothing complicated in this process. But there is an undoubted advantage that after such preparation the oven remains clean.

How to cook.

The store sells special sets that include the baking bag itself and a set of spices. Rub the chicken with spices, place it in a bag along with the potatoes, seal it tightly and bake it. It also turns out very tasty, and most importantly quickly and without much hassle.

I have friends whose husbands really loved this recipe because of its simplicity and accessibility. And they always enjoy preparing a dish this way for a holiday or family dinner.

You can experiment here too. Use different spices. Coat the chicken with sour cream, mayonnaise, adjika, tomato sauce, or more complex sauces.

You can pre-marinate it in various sauces.

And of course, add potatoes, zucchini, cabbage, or other vegetables to the bag. It actually turns out to be a bit too much fat, but some people like it...

The recipe is simple and delicious. But I always wanted to find another new recipe, just as easy and just as tasty. To be honest, I tried many different methods. Of course it turned out differently, but mostly delicious. But somehow not one of them took root in our house.

Chicken with potatoes baked in creamy mushroom sauce

And then I began to experiment. Figure out how to cook it yourself. I knew roughly what I wanted, and that helped me. And the first thing I started doing was trying to cook chicken with potatoes in different sauces. I cooked it in tomato sauce and sour cream sauce. But most of all I liked the mixed sauce - creamy and mushroom.

The chicken in this sauce turns out very tender and juicy. With a light mushroom and nutty aroma. When cooking, each piece is soaked from the very beginning to the very bone. Even the bones turn out soft, it feels like the sauce gets to them, and even inside them.

I marinate pieces of pulp. I also came up with the marinade myself. I tried different options until I settled on this one.

I offer you a recipe of my own composition.

We will need:

• chicken -3/4 parts
• potatoes - 10 pieces
• onion - 1 pc.
• mushrooms - 200-250 gr. (fresh or frozen)
• cream - 0.5 cups
• milk -1 cup (3.2% fat)
• flour - 3 tbsp. spoons
• vegetable oil - 3 tbsp. spoons
• hard cheese - 100 g (I have Russian)
• lemon -0.5 pcs.
• spices - dried ginger, paprika, turmeric, cumin, rosemary, coriander, red pepper
• nutmeg
• dried herbs - parsley, basil
• greens for sprinkling
• salt, ground black pepper

Marinate the chicken

1. Cut two wings and a quarter of the breast from the carcass - leave it all for the soup.

2. Cut the remaining part along the joints into approximately equal pieces.

3. In a mortar (or if you don’t have one, then with a rolling pin on a cutting board) grind a pinch of cumin, a pinch of rosemary, and 3-4 peas of coriander.

4. Mix with ground paprika, powdered ginger, dried herbs. Add red pepper on the tip of a knife.

5. Sprinkle the pieces with salt and black pepper. Rub them thoroughly into the skin and meat.

6. Then sprinkle with a mixture of spices and rub in well too.

7. Squeeze the juice of half a lemon, rub everything well again, and leave for 30 minutes.

Prepare cream sauce

1. Cut the onion into small cubes, fry in oil until golden brown.

2. Add mushrooms, cut into small pieces. In summer I use fresh mushrooms, frozen in winter. For this recipe I used frozen porcini mushrooms. They give just a crazy aroma to the dish. But if there are no porcini mushrooms, then champignons will do.

3. Fry the mushrooms for 3 minutes, add flour, fry it for 1 minute. Pour in half a glass of cream, stirring constantly, the sauce should thicken.

4. Pour in a partial glass of milk, continuing to stir vigorously until the sauce is smooth.

5. Scrape the shavings off the nutmeg with a sharp knife just above the milk. Stir, the sauce will have a nutty smell in addition to the mushroom one.

6. Let it boil, stir and wait until the sauce thickens. The consistency should be like thick village sour cream. Switch off.

Preparation

1. Set the oven to heat up and bake at 220 degrees.

2. We will prepare our dish in glass containers. Therefore, we prepare dishes of the required size.

3. Peel the potatoes.

4. Cut small specimens in half and make deep cuts 0.3-0.5 mm thick, but not all the way, leave half a centimeter so that the potatoes do not fall apart. We should have it in the form of a closed accordion.

5. Lay it out with the sharp end facing up tightly to each other.

6. Place the chicken tightly on top and pour the remaining marinade on top.

7. Pour mushroom cream sauce on top. If desired, the sauce can be beaten with a mixer, then the mushrooms will not be visible, and everyone will only guess why the sauce turned out so tasty.

8. Cover very tightly with foil.

9. Place in a preheated oven for 40 minutes.

10. Grate the cheese.

11. After 40 minutes, take out the dish, sprinkle cheese on top and put it in the oven for another 10-15 minutes. During this time, the dish should be covered with a beautiful golden brown crust.

12. Take out the glass form. Chicken with potatoes is ready. Leave for 15 minutes to allow the dish to cool slightly, soak and rest.

13. During this time, chop fresh herbs. Make the salad at your discretion. You can come up with additional decoration for the dish. I just added coarsely chopped onions and pickled mushrooms.

14. Layer on plates as much as you like. They usually always ask us for more.

Don't worry that the photos didn't turn out very well. I'm still just learning this. But I promise you that the finished dish will be very beautiful and incredibly tasty.

Features of cooking

• If you are a fan of diet food, it is better to remove the skin from the chicken before marinating. The chicken is practically cooked without oil, but it itself provides a sufficient amount of it.
• I cut the potatoes in such a way that they are also completely saturated with the sauce. In this form, it simply melts into dust. And the most important thing is that everything remains intact and does not turn into puree.
• I also make this same recipe, but without the chicken. This is for my vegetarian son. How can we eat such a delicious dish, but nothing to him? Therefore, the recipe is for him, and for all other vegetarians too. Yes, and he doesn’t eat mushrooms either. Therefore, option 1 with mushrooms, option 2 without mushrooms.

Potatoes in cream sauce without chicken baked in pots

This recipe can be considered as a bonus to today's main topic. The recipe has one ingredient - potatoes, and no other - chicken. But suddenly someone will be interested in him too.

1. Fry the onion in oil, then add the mushrooms (or not). Fry for 3-4 minutes. Add 1 spoon of flour, mix, add half a glass of cream and just a little milk. Don't forget to add nutmeg and spices directly to the creamy mixture.

2. I used a pot to prepare one serving.

3. Cut the potatoes into rounds and place them loosely in the pot. Add a little salt.

4. Add 2-3 pieces of butter.

5. Pour creamy or mushroom cream sauce on top.

6. Close the lid and place in a preheated oven for 40 minutes.

7. Grate 30 grams of cheese, after 40 minutes take out the pot, sprinkle with cheese, and leave it uncovered for another 10-15 minutes until a golden brown crust forms.

8. Remove and let stand for 10-15 minutes.

9. Sprinkle with chopped herbs

10. Take a spoon or fork and eat everything immediately.

These are such interesting recipes! I highly recommend preparing it! One day, friends on business were planning to come to us, and the meeting was scheduled around lunchtime. I decided to cook this dish. I couldn’t just sit there, I wanted not only to sort things out, but also to treat my beloved friends deliciously.

When the business was finished and everyone gathered at the dinner table, at first all that could be heard was the sound of forks hitting plates. Then exclamations of admiration began to be heard. And at the end of lunch, after the traditional addition, they told me, “Well, you can’t cook so deliciously!” We almost ate it all with our forks.” And they asked for the recipe...

And then I realized that the lunch was a success. Just like the recipe for chicken with potatoes in the oven in a creamy mushroom sauce was a success.

Bon appetit!

Cream is traditionally used in the cuisines of different nations. Finns add them to most fish dishes and soups, and the French prepare thick white sauces based on them. In Russian cuisine, cream has taken root only as an ingredient for desserts, and its closest “relatives”, kefir and sour cream, are used only as final products. Today we will try to find a better use for them.

Selection of products and features of their combinations

Which dairy option goes best with chicken? Culinary experts advise formulating this question differently. What dish are you preparing, chicken legs or a whole breast? And what is your goal? Depending on the answer, your choice may be like this.

• High fat cream - from 33%. You can cook dishes in the oven or in a frying pan. The product tolerates heat treatment well and does not curl. Therefore, chicken in cream in the oven will receive a sauce with a uniform structure and harmonious taste.
• Low fat cream - from 10 to 22%. The structure of the product is unstable, so it is better to use it in combination with other ingredients to prepare sauces and dressings. They are combined with sour cream and yogurt and are not subjected to heat treatment. They are not suitable for baking, only for dressing salads.
• Milk. Its typical fat content on sale is 1-3.2%. This does not mean that the product has been diluted, but only that most of the fat has been removed from it during processing. This milk is suitable for baby and dietary nutrition because it is well absorbed by the body. And also for preparing stews: chicken in the oven with milk will turn out very tender and juicy, but will not please you with a crispy crust.
• Kefir. The fermented milk product is considered valuable for a healthy diet. But it is absolutely not suitable for heat-treated meat dishes. Moreover, its sourness can play a cruel joke on the taste of the final product. And the benefits of lactic acid bacteria are completely eliminated when heated. However, kefir can be used for another, no less important purpose - marinating meat. It makes the chicken tender and soft, because during the marinating process the fiber is corroded by active lactic acid. Keep the carcass in this marinade for at least 2 hours, and then carefully remove it with a paper towel. In a similar way, cook chicken in yogurt in the oven, but this product is much more useful as a salad dressing with tender poultry meat.
• Sour cream. Another lactic acid product that, regardless of fat content, coagulates when heated. Sauces prepared with sour cream have an uneven texture, with white “flakes” floating in them. Therefore, it is not added to meat in its pure form. But in a divorced person - yes. Sour cream sauces are prepared on its basis, in which garlic, nutmeg, tomato paste, herbs, and other ingredients are added. Chicken with sour cream cooks well in the oven, and due to the minimal amount of liquid it gets a beautiful crust.

Recipes with cream

We offer you several recipes for dishes in which chicken meat is perfectly combined with heavy cream. With garlic and spices, it will diversify your daily menu. And chicken with potatoes in the oven in cream will deliciously feed a large family and will be a good solution for the holiday. Fried chicken in garlic sauce is a very tasty dish.

Cooks use cream to prepare a classic sauce that can be used not only with meat, but also with fish, pasta, and vegetables. In a dry frying pan, fry the flour until golden brown, add a piece of butter. Stir and let simmer. Pour in a glass of high-fat cream and steam the sauce over low heat. This way you will get a base that can be supplemented with various spices: nutmeg, garlic, herbs, paprika. You can add mushrooms, bacon, and vegetables to it.

With garlic and spices

For this dish, you can use diet fillet or fattier thigh meat. The latter will give a rich taste, and children will really like the fillet in this combination.

You will need:

• chicken fillet - 1 kg;
• garlic - 5 cloves;
• cream 33% - 200 ml;
• nutmeg, coriander - ½ teaspoon each;
• salt pepper.

Preparation

1. Beat the fillet and cut into strips.
2. Mix chopped garlic with vegetable oil, salt and pepper, and spices.
3. Brush the mixture onto the meat and leave for an hour.
4. Place in a baking dish on parchment paper.
5. Whip the cream until foamy. Place on top of the meat.
6. Bake for 25 minutes at 180°.

Thanks to the cream, a luxurious crust is formed on the meat, and the meat itself becomes tender, soaked in creamy taste.

With potato

A dish for a large company, hearty, aromatic and very tasty. It combines the delicate flavor of cream with the sweetness of paprika and the spicy notes of turmeric.

You will need:

• chicken legs - 1 kg;
• potatoes - 800 g;
• red onion - 150 g;
• cream 33% - 150 ml;
• garlic - 2 cloves;
• paprika and turmeric - 1 teaspoon each;
• salt and pepper.

Preparation

1. Remove the fatty skin from the thighs; if the pieces are larger, cut them into small ones.
2. Peel the potatoes and cut into large pieces. Sprinkle with turmeric and paprika, salt and pepper.
3. Peel the onion and chop into half rings.
4. Fry the meat pieces in a frying pan for a couple of minutes on each side. Remove from heat.
5. Fry the potatoes and let them brown slightly.
6. Place the chicken and potatoes on a baking sheet, then add a layer of onions.
7. Pour in cream, sprinkle with chopped garlic.
8. Cover with foil and place in the oven at 180°. Bake for 40 minutes.

If you want the top of the dish to be covered with a golden crust, remove the foil from the baking sheet 10 minutes before cooking.

Recipes with dairy products

The neutral taste of chicken can be interpreted in a new way every time, simply by using different dairy products. We suggest you try cooking chicken in the oven with kefir, milk, and sour cream.

In milk

Cooking chicken in milk in the oven produces a very tasty creamy gravy that can be used to serve meat. It is good to season pasta and porridge with it.

You will need:

• chicken fillet - 500 g;
• butter - 30 g;
• milk - 400 ml;
• garlic - 3 cloves;
• curry - ½ teaspoon;
• bay leaf - 2 pcs.;
• salt pepper.

Preparation

1. Turn the oven on to 200°.
2. Cut the fillet into pieces, sprinkle with salt and pepper.
3. Melt the butter in a frying pan and fry the fillet pieces.
4. Place garlic in a baking dish, then meat.
5. Heat the milk in a saucepan, add curry, pepper, salt, bay leaves. Boil and remove from heat.
6. Pour the sauce over the meat and place in the oven.
7. Bake for 30 minutes.

Any part of a chicken carcass would be appropriate in this dish. If they protrude too much above the sauce in the pan, do not forget to pour the milk mixture over them while baking.

In kefir

A simple recipe that allows you to cook deliciously the toughest carcass. Chicken in kefir with potatoes in the oven is hearty, tender and attracts with the aroma of herbs.

You will need:

• kefir - 500 ml;
• thighs - 1 kg;
• potatoes - 800 g;
• Provencal herbs - 1 teaspoon;
• cherry tomatoes - 10 pcs.;
• garlic - 4 cloves;
• salt pepper.

Preparation

1. Chop the garlic and add it to the kefir. Put herbs, pepper, salt there and mix.
2. Place the thighs in the marinade and leave for an hour.
3. Peel the potatoes, cut them, place them in a baking dish. Sprinkle with oil, add salt, pepper, crushed garlic cloves.
4. Cut the tomatoes into 2 parts and place on top.
5. Place chicken and cover with foil.
6. Place in the oven at 200° for 50 minutes.

The meat will get a nice crust if you remove the foil from the baking sheet after 40 minutes.

In sour cream

Chicken in sour cream in the oven comes with a side dish of vegetables and a cheese crust.

You will need:

• chicken fillet - 600 g;
• bell pepper - 3 pcs.;
• paprika - ½ teaspoon;
• cheese - 50 g;
• butter - 30 g;
• sour cream - 200 ml;
• garlic - 4 cloves;
• lemon juice - 1 tbsp. spoon;
• salt pepper.

Preparation

1. Cut the pepper into thin half rings.
2. Make cuts in the fillet, sprinkle with paprika, rub with salt and pepper. Place pepper pieces into the cuts.
3. Chop the garlic, mix with sour cream, black pepper, salt, lemon juice.
4. Place the fillet in a mold, pour the sauce over it, and sprinkle with cheese.
5. Bake for 30 minutes at 180° under foil and another 10 without it.

For those who don't like baked bell peppers, you can replace them with tomato slices.

Try preparing a dish with cream, chicken in kefir in the oven, in milk and sour cream. And every time you will be surprised by the new taste of familiar meat.