Home Recipe Index Introduce some one pan chicken breast recipes

Introduce some one pan chicken breast recipes

by phuong.seo
one pan chicken breast recipes

I. Introduce some one pan chicken breast recipes

1. Pan-fried Chicken Breast Salad

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.
The finished product has the sweet and aromatic taste of the sauce, the crispiness, the coolness of the vegetables, combined with the fatty leopard cheese, the chicken breast is soft but not too dry, not boring.

2. 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,…


Process materials

Quickly boil 250g baby onion for 2 minutes, then take it out into 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, 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, broccoli on a plate, drizzle a little sauce on it and you’re done.

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

Ingredients for Pan-fried Chicken Breasts with Lemon Sauce For 2 people

  • Chicken breast 2 pieces
  • 2 tomatoes
  • Onion 1/2
  • Lemongrass 1 tree
  • 1 horn chili pepper
  • Ginger 1 piece
  • Purple onion 3 pieces
  • Garlic 30 gr
  • Salt 1/3 teaspoon
  • Pepper 1/4 teaspoon
  • Cooking oil 1 tablespoon
  • Seasoning seeds 1/2 teaspoon
  • MSG 1 teaspoon
  • Oyster oil 1 tbsp
  • Lemon 1/2 fruit
  • Honey 1 tbsp

Pan-fried Chicken Breasts with Lemon Sauce

How to cook Pan-fried Chicken Breasts with Lemon Sauce

1: Prepare and marinate chicken breasts

Remove the skin from the chicken breast you bought, wash it with water, then rub it with salt and then wash it with clean water to remove the fishy smell, drain or pat dry with a clean towel.

Season chicken with 1/3 teaspoon salt, 1/2 teaspoon MSG, and 1/4 teaspoon pepper.

Marinate the chicken to absorb the seasoning evenly on both sides. Lightly pat the meat for the seasoning to penetrate. Then marinate the chicken for 20 minutes for the chicken to absorb.

2: Pan-fry chicken breast

Put the pan on the stove, turn on the medium and low heat, add 1/2 tablespoon of cooking oil, when the oil is hot, put the chicken in the pan. You wait about Put in the pan add crushed lemongrass, 20g garlic and 1 peeled purple onion.

Sauté and turn the chicken often until both sides are golden brown as shown, then turn off the heat.

3: Preliminary processing of vegetables

Tomatoes, onions clean, drain, then cut into bite-sized pieces as shown.

The remaining ginger and purple onion are also peeled and sliced.

Chili peppers, seeded and chopped.

4: Make a sauce

Put the pan on the stove, add 1/2 tablespoon of cooking oil, add the prepared tomatoes, red onions, and ginger to the pan and stir over medium heat.

When the tomatoes are ripe, then add the onions and stir 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.

Then you add about 100ml of water, stir well and bring to a boil, add the juice of 1/2 lemon, 1 tablespoon of honey. Stirred.
5: Done

Once the sauce thickens, add the sautéed chicken and cook for another 5 minutes for the chicken to absorb the sauce.

Then you can decorate by adding a few thin slices of lemon, a little coriander to make the dish more attractive.

6: Finished product

Pan-fried chicken breast with delicious lemon sauce with delicious chewy chicken, fragrant with lemon flavor, sweet and sour rich sauce is really attractive, isn’t it? You can eat this dish with cucumber, white rice will be very delicious.

Read more: How to make easy boneless chicken thigh recipes

II. 1 pan chicken recipes

Pan-fried chicken breast with basil sauce

Pan-fried chicken breast with basil sauce

Pan-fried chicken breast with basil sauce is both a delicious dish that is easy to make and a healthy dish. The accompanying sauce is a combination of fragrant basil, adding a little garlic, red onion and hot chili pepper, accompanied by extremely fleshy cashews that stimulate the taste when eaten. In particular, when pan-fried, chicken breast remains soft and moist inside, not dry. You can use this dish to diet, lose weight or need a light, frugal meal. How to make pan-fried chicken breast with basil sauce is very easy to make and the ingredients are also very easy to find in the market. Quickly save this recipe and do it right away.


  • Basil Sauce
  • Olive oil: 1 Tbsp
  • Purple Onion 3 Bulbs
  • Garlic 2 Tbsp
  • Basil 20 Gr
  • Chili 3 Fruits
  • Water 3 Tbsp
  • Stevia Sugar 1 Tbsp
  • Cashew nuts 20 Gr
  • Salt 1 Tbsp

Chicken seasoning

  • Olive oil 1 Tbsp
  • Salt 2 Tbsp
  • Spend 1 Tbsp
  • Chicken Breast 2 Pieces


Step 1: Pick up basil, select leaves and flowers, remove the stem of basil. Wash the basil leaves, drain the water. Wash chicken breasts, use specialized kitchen paper to dry chicken breasts (this way helps you save time waiting for the chicken to dry when pan-frying, there is no oil splash). Peel the garlic and onion. Prepare cashews with marinated spices.

Step 2: Slice the red onion and mince the garlic. Place the minced basil leaves, garlic, and shallots in a blender. Add 20g cashews, 1 teaspoon salt, 1 teaspoon sugar, 1 tablespoon olive oil, green chili. Turn on the machine, puree the mixture until smooth, if you don’t like it, grind the sauce several times until it reaches the required smoothness. Turn off the machine, put the basil sauce in a bowl.

Step 3: Cut both sides of the chicken breast a few lines so that the chicken breast quickly absorbs the spices. Sprinkle 2 teaspoons of salt, 1 teaspoon of pepper, and use your hands to spread all over the chicken breast. Heat a pan with 1 tbsp olive oil, add the chicken breasts to the pan. Close the lid so that the chicken breast does not dry out, when one side has turned golden brown, turn the other side and continue sautéing until cooked. Spread a layer of basil sauce on the plate, place the pan-fried chicken breast on top and enjoy.

Step 4: Pan-fried chicken breast with basil sauce has a rich, aromatic flavor and spreads gently from the garlic basil sauce, accompanied by beautifully golden sautéed chicken. This dish is not only used as a dinner dish but can also be used as a breakfast dish to help provide essential nutrients for the body. Start your day with this simple, easy-to-make pan-fried chicken breast with basil sauce for the whole family to enjoy.

III. Sheet pan chicken breast recipes

Pan-fried chicken breast with orange sauce

Ingredients for making chicken breast

  • 300g chicken breast
  • 1 chicken egg
  • 2 tablespoons cornstarch
  • 2 tablespoons cooking oil
  • Pepper, salt, green onion

Ingredients for orange sauce

  • 2 fresh oranges
  • 2 cloves of minced garlic
  • Fresh ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1/2 tbsp cornstarch
  • 1/2 tablespoon rice vinegar
  • Paprika

How to make Sweet and Sour Chicken with Orange Sauce

How to make Sweet and Sour Chicken with Orange Sauce

Step 1: Make the chicken breast

Chicken breasts washed and drained
Use a knife to cut the chicken breast into bite-sized pieces.
In a bowl, mix eggs, cornstarch, salt, and pepper and beat.
Pour the chicken breasts into the bowl, toss to evenly coat the chicken pieces.
Put 2 tablespoons of cooking oil in the pan, wait for it to boil, and fry the chicken breasts until they are cooked evenly, put on a plate.

Step 2: Make the orange sauce

Oranges washed, drained
Use an orange peeler to grate part of the orange peel.
The orange pulp is squeezed to extract the juice.
Put in a bowl: orange peel, orange juice, sugar and prepared spices, mix well.
Fry the minced garlic until golden brown in a pan, then heat this sauce mixture over low heat, stirring constantly until the orange sauce starts to boil and thicken, then turn off the heat.

Step 3: Finish the dish

Add the fried chicken breasts to the saucepan and stir well.
Season to taste again according to family taste.
Place the chicken breast on a plate, add scallions and chopped oranges for garnish.

Read more: Some interesting chicken breast recipes


Can I cook chicken breasts on an oven sheet?

Put the baking sheet on the grill and bake until the chicken reaches 160degF internal temperature (about 17 to 20 minutes). Then, remove the chicken’s breasts out of the oven and set them aside for five minutes. I like wrapping the chicken breasts in foil to keep them warm.

How can you keep your chicken breasts moist during baking?

In the beginning, brine your chicken in a solution of water and several teaspoons of salt. This should take around 20-30 minutes. This will enhance the flavor and moistness of the breasts of your chicken and will result in the most tender piece of meat. This is the only method that will ensure that the chicken will not be dry or hard.

How long do you need to marinate chicken breasts?

It should be five to six hours to get the best flavor and texture. If you don’t have that much time duration, even a few minutes of marinating will add some flavor to the exterior of the chicken. Marinations without acid can be left for longer but will not make them work more effectively, so limit them to a 24-hour minimum.

How do you make chicken breasts more tender?

To make chicken breasts more tender, there are a few alternatives: You can consider adding moisture by injecting your breasts with some liquid, pounding, or and then bringing or marinating the chicken breasts. When brining or marinating the more dense portion of the breast may be difficult for the moisture to get through.

What can cause tough chicken breasts?

The industry of poultry has an issue with fowl that is a new phenomenon known as “woody breast.” Although it’s harmless to humans, this condition causes chicken breasts to become more brittle due to woody or hardy fibers that connect with the flesh.

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