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Introduce some chicken breast recipes on stove

by phuong.seo


I. Introduce some chicken breast recipes on stove

Chicken breast is a food with many nutrients good for the body and easy to prepare for many delicious dishes. Today, Huttuscon will suggest to you 8 irresistible delicious dishes from chicken breast. Quickly record these dishes to add to the menu and go to the kitchen to make them!

1. Pan-fried chicken breast

Pan-fried chicken breast

First, one of the simple ways to cook and keep the deliciousness of chicken breast is to sauté it.

Pan-fried chicken breast is soft, fragrant, not dry and can be eaten with many different rich, aromatic and attractive sauces.

This dish will definitely make you eat without getting bored when it is easily served with a variety of vegetables such as cucumber, lettuce, …

2. Chicken breast salad

For those who love a healthy lifestyle, it is certainly no stranger to chicken breast salad. This is the perfect combination of chicken breast, vegetables and signature sauces like roasted sesame sauce or simply salad mixed with vinegar. Depending on your preferences, you can flexibly choose different vegetables without worrying about being bored. A salad that is low in calories, full of nutrition, delicious and beautiful, is hard to resist, isn’t it?

3. Stir-fried chicken breast

Stir-fried chicken breast is a very popular dish because of its delicious taste, rich in flavor with a variety of processing methods.

Chicken is stir-fried with a variety of colorful vegetables and depending on your preference, you can choose the ingredients to stir-fry with. To enjoy this dish more deliciously, you can use it with soy sauce or chili sauce for stir-fried dishes without sauce such as stir-fried with mushrooms, green beans, asparagus, etc.

4. Grilled Chicken Breasts

To change the taste and make the chicken breast more attractive, you can try making grilled dishes from chicken breast.

Chicken breast after baking will have a very beautiful golden brown color, extremely attractive aroma and rich taste. The sauces sprinkled on the chicken also add to the deliciousness of the dish.

5. Fried chicken breast

Fried chicken breast

When dieting, we usually try to minimize the amount of fat, however, sometimes you can use chicken breast to cook some fried dishes in a more “healthy” way to avoid boredom.

After frying, the breast meat has a beautiful golden color, the outer layer of meat is crispy, the inside still retains its softness and natural sweetness. This is also a dish that you can eat with many different sauces such as sweet and sour sauce, spicy sauce, or honey sauce,…

6. Boiled chicken breast

For the “fans” of chicken breast, there is certainly no one who has not tried the “national” boiled chicken breast.

With just a simple and quick way to prepare, you can fully enjoy the flavor of chicken breast. Boiled chicken breast is often dipped with roasted sesame sauce, soy sauce or served with salad to help reduce boredom.

7. Stir-fried chicken breast with lemongrass and chili


  • 400g chicken breast meat
  • 3 lemongrass plants
  • 3 chili peppers
  • Garlic, minced ginger
  • Scallion
  • Seasoning: Salt, seasoning, fish sauce, sugar, cashew oil, cooking oil
  • Utensils: Pan, bowl, spoon…


  • Wash chicken breast and cut into small pieces.
  • Lemongrass and chili are washed, smashed and sliced ​​diagonally.
  • Onions are washed, cut into small pieces.
  • Put the chicken breast in a bowl, add 2 teaspoons of sugar, 1/2 teaspoon of salt and 1/3 teaspoon of seasoning seeds with garlic,
  • minced ginger, and cashew oil and mix well.
  • Marinate the meat for about 10-20 minutes to infuse the flavors.
  • Put cooking oil in a pan, turn down the heat until hot, then add garlic, 1 teaspoon minced ginger, and thinly sliced ​​lemongrass.
  • Pour in the marinated chicken breast, stir for about 5 minutes, then add 2 tablespoons of fish sauce and stir well.
  • Finally, you add green onions to the island for another 5 minutes, then turn off the heat, scoop out the meat on a plate and enjoy

8. Chicken breast with sweet and sour sauce


  • 500g chicken breast.
  • 1 teaspoon salt.
  • 1/2 teaspoon pepper.
  • 1 teaspoon alcohol.
  • 2 egg yolks.
  • 100g tomato sauce.
  • 2 tablespoons corn starch.
  • 40g sugar.
  • 2 teaspoons of honey.
  • Salt.
  • Tools: Stainless steel pot, pan, bowl…


  • Pour water and cornstarch into a bowl, add egg yolks and salt and stir well.
  • Wash chicken breast, cut into small pieces, add salt and wine, mix well, marinate for 30 minutes.
  • Dip the chicken breasts in the batter first, then place in the oil and fry until golden brown.
  • Tomatoes are washed, cut into small pieces, put in a pot, add honey, stir well, cook until the mixture thickens.
  • Pour the chicken breast into the pot of sweet and sour sauce, stir until the mixture is combined and turns golden, then turn off the heat.
  • Remove the chicken breast to a plate sprinkle some toasted sesame seeds on top and enjoy.

Read more: Introduce some vegetable side dishes for chicken

II. Pan seared chicken breast recipes

1. Pan-fried chicken breast with sweet and sour lemon sauce

Pan-fried chicken breast with sweet and sour lemon sauce

Prepare materials

  • Chicken breast: 2 pieces
  • Tomatoes: 2
  • Onion: 1/2
  • Lemongrass: 1 plant
  • Horny chili: 1
  • Ginger: 1 piece
  • Purple onion: 3 pieces
  • Lemon: 1/2 fruit
  • Garlic: 30g
  • Seasoning: 1/3 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon cooking oil, 1/2 teaspoon seasoning, 1 teaspoon MSG, 1 tablespoon oyster sauce, 1 tablespoon honey
  • Tools: Bowl, knife, cutting board, pan, food wrap, …
  • Doing

Marinated chicken breast

Skinless chicken breast, wash with water and then rub the sides with salt, rinse, drain or pat dry with a clean towel.
Put chicken breast in a bowl and marinate with 1/3 teaspoon salt, 1/2 teaspoon MSG, 1/4 teaspoon pepper. Cover the bowl with plastic wrap, marinate the chicken breast for 20 minutes to infuse the spices.

Pan-fry chicken breast

Put the pan on the stove, turn on the medium heat, add 1/2 tbsp of cooking oil.
When the oil is hot, put the chicken breast in the pan and then add crushed lemongrass, 20g garlic, 1 peeled purple onion.
Turn both sides until the chicken breast is golden, then turn off the heat.

Make the sauce

Tomatoes, onions washed, drained, diced to taste. Ginger, remaining red onion peeled and sliced. Chili peppers, seeded and finely chopped.
Put the pan on the stove, turn on medium heat, add 1/2 tablespoon of cooking oil, tomatoes, red onion, and ginger to the prepared island.
When the tomatoes are slightly cooked, add the onions, stirring well.
Add 1 tablespoon of oyster sauce, 1/2 teaspoon of seasoning, 1/2 teaspoon of monosodium glutamate, continue to stir to absorb the seasoning.
Add about 100ml of water, stir well and bring to a boil.
Add the juice of 1/2 lemon, 1 tablespoon of honey, and stir well.


Once the sauce thickens, add the pan-fried chicken breast and cook for another 5 minutes to absorb the sauce.
Thinly slice a few slices of lemon and a little cilantro to garnish the dish more beautifully.
Take out the chicken breast, slice it, and place it on a plate.

2. Pan-fried Chicken Breast Salad

Prepare materials

  • Cold meat: 120g
  • Cheddar Cheese: 100g
  • Chicken breast: 1 piece
  • Chicken eggs: 1 egg
  • Lettuce assorted: 300g
  • Cherry tomatoes: 8
  • Minced purple onion: 3 pieces
  • Lemon juice: 3
  • Condiments: Yellow mustard, salt, pepper, sugar, paprika, salad oil, fermented rice vinegar, etc.
  • Tools: Pan, bowl, knife, cutting board, blender,…


Wash chicken breast, marinate with ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon paprika, 1 teaspoon lemon juice mix well, let the seasonings infuse for 5 minutes.
Cheese, sliced ​​cold meat. Sliced ​​chicken eggs. Cherry tomatoes washed, cut in half. Lettuce washed with salted water, cut along the stem, cut into bite-sized pieces.
Put a little oil in the pan, turn on low heat, put the chicken breast in and sauté until cooked, let it cool. Cut the yarn along the grain of the meat.
Put the pan on the stove, add 1 teaspoon of salt, ½ teaspoon of pepper, 3 teaspoons of fermented rice vinegar, 1 teaspoon of sugar, stir and cook until the spices are dissolved, let cool.
Put the mixture in a blender with 1 teaspoon of yellow mustard, while grinding, slowly add 9 tablespoons of salad oil.
Pour the sauce mixture into a bowl, add minced shallots, mix well.
Arrange salad vegetables, cheese, ham, chicken breast, eggs, cherry tomatoes on a plate and drizzle sauce on top. Mix well before serving.

3. Pan-fried chicken breast with honey sauce

Prepare materials

  • Chicken breast: 1 piece 500g
  • Baby onion: 250g
  • Broccoli: 1 plant
  • Chicken broth: 200ml
  • Cayenne pepper powder: 1/2 teaspoon
  • Roasted black sesame: 1 little
  • Honey: 2 tablespoons
  • Mustard: 2 tablespoons
  • Vinegar: 1 teaspoon (or white wine/rice wine)
  • Cornstarch: 1 teaspoon
  • Unsalted Butter: 50g
  • Olive oil: 2 tablespoons
  • Salt, pepper: 1 pinch
  • Tools: Knife, cutting board, bowl, pan, pot, steamer,…

Pan-fried chicken breast with honey sauce


Process materials

Quickly boil 250g baby onion for 2 minutes, then take it out in a bowl, cut off the roots and peel it.
Broccoli washed with dilute salt water, drained. Cut off the hard stem, take the broccoli, cut it into bite-sized pieces.
Wash chicken breast with dilute salt water, drain, cut in half lengthwise into 2 equal parts. Cut each chicken breast into 2 pieces horizontally across the surface of the meat. Put chicken breast, 1/2 teaspoon salt, 1/2 teaspoon pepper in a bowl to marinate.

Pan-fry chicken breast

Put the pan on the stove, on medium heat, add 2 tablespoons of olive oil to heat. Put the chicken breasts in and pan-fry on both sides (about 3-4 minutes on each side), remove to a plate.
Add the baby onion to the pan and sauté the chicken breasts for about 2 minutes.
Pour 200ml chicken broth, 2 tablespoons honey, 2 tablespoons mustard, 1 teaspoon cornstarch (dissolved with 2 teaspoons water), 1 teaspoon vinegar, 1/2 teaspoon salt, 1/2 Add a teaspoon of cayenne pepper and cook until the sauce is slightly thickened. Season to taste again.
Put the pan-fried chicken in the sauce, and stir well for 3-4 minutes for the chicken breast to absorb the seasoning. Sprinkle a little roasted black sesame on top, turn off the heat.

Steamed broccoli

Put the pot of water on the stove, put the stainless steel steamer inside, steam the broccoli on medium heat for about 10 minutes. Take out to cool.
Put the pan on the stove, add 50g unsalted butter, 1/4 teaspoon salt. When the butter is melted, put the steamed broccoli in, cover with a lid, and toss with your hands until the butter sauce coats the outside of the broccoli.


Put chicken, baby onion, and broccoli on a plate, drizzle a little sauce on it and you’re done.

Read more: How to make chicken thighs and rice casserole

III. Introduce easy stovetop chicken recipes

1. Prepare ingredients

  • Boneless chicken breast
  • Olive oil: 1/4 cup
  • Lemon juice: 1
  • Chilli Flakes: 1 teaspoon
  • Oregano: 1 teaspoon
  • Cloves garlic
  • Brown sugar: 1/4 teaspoon
  • Whole grain mustard: 1 teaspoon
  • Black pepper powder: 1/2 teaspoon
  • Salt to taste
  • Parsley leaves: 1/4 cup

Note: Before you start marinating chicken breasts, it’s best to flatten the chicken breasts with a mallet or chicken tenderizer. It helps break down muscle fibers and reduces cooking time significantly.

2. Prepare the marinade for grilled chicken

The marinade is what will make up the flavor of your grilled chicken. So follow the marinade-making steps carefully.

First, pour olive oil into the mixer, add the juice of 1 lemon.

Next, add the chili and the Oregano.

Add garlic cloves to the mixture.

Add 1/4 teaspoon brown sugar.

Add a teaspoon of whole-grain mustard and half a teaspoon of black pepper and salt.

Blend all ingredients to get a homogeneous mixture. For extra flavor to the marinade, add 1/4 cup of parsley leaves to the mixture and blend again. Then pour the sauce over the chicken

3. The process of making grilled chicken with an induction cooker

Step 1: Pour the marinade over the chicken, making sure that the chicken is evenly coated with the marinade.

Step 2: Cover the marinated chicken with plastic wrap and place it in the refrigerator for at least 30 minutes to 2 hours. It is important to marinate the chicken for a minimum of 30 minutes to get the juicy flavor of the marinade.

Step 3: After marinating the chicken, take it out of the refrigerator, let the induction cooktop operate in baking mode, and then put each chicken breast in turn on the baking pan.

Since the oil is already in the previously prepared marinade, there is no need to put the oil back in the baking pan.

Step 4: Let the chicken grill for at least 4 minutes on one side, then turn over and cook the same way.

Step 5: When the chicken is cooked, remove the grilled chicken breast from the pan and let it sit for a while.

Garnish with some parsley and lemon slices and your easy grilled chicken on the induction hob is ready to serve the whole family.

IV. Thin sliced chicken breast recipes stove top

Thin Chicken Breast Coatings

Thin Chicken Breast Coatings

If you’ve ever seared thin-sliced chicken breasts on their own, you’ll have discovered that unless you brown them to death, their color is so pale as to be unappetizing. That’s where the coating comes in. Flour not only adds heft to your chicken, but it also helps during the browning process and gives it the crispy crunch your mouth enjoys.

Flour is the go-to coating for thin chicken breasts. You can use, not only all-purpose flour but whole wheat, rice, gluten-free, corn and potato starch flours as well. And if you have a bag of almond flour in the pantry, it’ll give your chicken a “South Seas” crunch. Each type of flour gives a different taste, but none overwhelms the chicken.

From Coating to the Pan

Once you’ve brought your chicken breasts to room temperature and towel-dried them, they’re ready to be coated. In a large bowl, mix the flour and any seasonings you want to include. Garlic powder, salt, pepper, red chili flakes, chopped cilantro, and French or Italian seasonings add personality. Just don’t use freshly chopped garlic – it’ll burn during the sauteing process and give your chicken a bitter taste.

Gently place the pieces into the bowl, one by one, and cover them completely. Shake them out and place them on a kitchen towel or paper towel until all are ready for the skillet.

Sauteing the Chicken Breasts

Pour olive oil into a skillet and heat until the oil is wavy. One by one, add the chicken pieces and wait for them to sizzle. Each piece should take no longer than 5 minutes on each side to get the color you want and to be fully cooked. A meat thermometer reading 165 degrees Fahrenheit tells you when they’re ready for dinner.

In less than 15 minutes, you’ve taken those wimpy pieces of chicken breast and turned them into golden nuggets. Spray a little lemon juice on top or serve with a dip of Thai chili sauce to ratchet up your meal.

Cooking in the Oven

Thin-cut chicken breasts can also be prepared in the oven. Lightly oil a shallow roasting pan and heat the pan for 5 minutes at 350F. Lay the chicken pieces, either floured or just seasoned, into the oil, cover the pan, and let the chicken cook until it reaches 170F on your meat thermometer, or for about 25 minutes.

Turn on the Grill

Grilling also works when cooking thin-sliced chicken breasts. Just keep them at least 6-8 inches from the heat source and oil the grill slats just before placing the meat over the fire. Turn the pieces several times and slather your favorite flavoring sauce as they cook. Remove when the internal temperature reaches 170F. This should take anywhere between 10-20 minutes, depending on the thickness of the slices.


How long do you need to cook a chicken breast on the stove?

Cook two chicken breasts at once so that you don’t overcrowd the skillet. Cook the chicken breasts for between 5 and 7 hours with no movement. Turn the chicken breasts over. Add one tablespoon of butter to the skillet and allow to cook for seven more minutes or until your internal temperature has reached 165F.

How can you prevent the chicken breast from drying out in the oven?

A small portion of olive oil into a pot or rub the chicken breasts with butter. The hot pan, as well as the fat, will prevent the chicken is sticking to your pan. Based on the dimensions of your pan, you can add either one or two chicken breasts. Put chicken breasts together within the pan.

What is the best way to season the chicken breast?


There is only a handful of ingredients to season this recipe such as it’s paprika (mild sweet or smoky) as well as brown sugar (or an alternative to brown sugar in the case of Keto readers) oregano (or thyme) and onion powder. garlic powder as well as salt and pepper.

How long will thin chicken breasts require to cook on the stove?

Incorporate the cooking oil in an oven-proof skillet and cook at medium-low heat (or medium for breasts that are thinly cut). When the oil is hot you can swirl the oil around to cover the skillet. Add the chicken breasts into the skillet and cook for around 8 minutes, without turning ( 5 minutes for thinly cut chicken breasts).

Do you season chicken prior to the chicken being cooked?

Chicken can benefit from a variety of seasonings to increase the flavor. Don’t simply salt the chicken after it’s cooked, however, before cooking to make the skin remain crisp and help ensure that the flavor is infused throughout. This is particularly important when roasting a whole chicken, in which case you must spice the cavity as well.

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