Chicken breast in a creamy sauce with Provencal herbs. Provencal baked chicken Chicken fillet in Provencal herbs

Wash the chicken, pat dry with paper towels and cut into quarters.

Combine salt, pepper, dry garlic, ground coriander and Provencal herbs. Add olive oil, stir. You should get a mushy mass.

Grate chicken pieces with this mixture, cover the bowl with a lid or cling film and leave to marinate for 1-2 hours at room temperature. You can leave it for a longer time, for example, overnight, in which case the chicken should be removed to the bottom shelf of the refrigerator.

If you put the chicken in the refrigerator, you need to take it out 1 hour before cooking. Place the chicken pieces on the top wire shelf of the Airfryer.

If the chicken is rather large, you can install a special expansion ring on the airfryer. Bake chicken with Provencal herbs at 240 degrees for 30 minutes. Then gently turn the chicken pieces over to the other side and bake at the same temperature for another 30 minutes. Thanks to the uniform blowing of hot air in the airfryer, baked chicken always comes out with a crispy golden crust, and excess fat from it flows down to the bottom of the airfryer. The finished chicken should be soft, and the juice flowing out of it should be clear. According to the same recipe, you can bake chicken in a preheated oven for 1 hour at a temperature of 200-220 degrees. If your oven has a grill + convection setting, turn it on for the last 20 minutes of roasting.

Delicious, juicy and fragrant chicken with Provencal herbs is ready.

Bon appetit, please your loved ones!

step by step recipe with photo

The baked chicken breast with herbs is fragrant and very juicy. You can bake in a sleeve or foil. Let's choose the second option. To make the breast even more tender, it is best to marinate it longer, several hours or even overnight. You can choose a set of herbs yourself or use the ones indicated in the recipe. Each time you prepare a breast like this, you can experiment with different herbs and spices.

Ingredients

1 chicken breast (800 g)
1 tsp salt
4 tbsp. l. soy sauce
0.5 tsp dried oregano
0.5 tsp dried thyme
3 cloves of garlic
1 tbsp. l. vegetable oil
0.5 tsp spices for chicken

Preparation

1. Wash and dry the chicken breast from excess liquid. Cut off all unnecessary - the remnants of feathers, pieces of skin.

2. Take a knife with a sharp, long and preferably thin blade and make about 20 punctures on all sides of the breast. Peel the garlic and cut the cloves into smaller pieces that are thin but long. Place the garlic in the punctures.

3. Make the marinade. In a bowl, combine soy sauce, vegetable oil, salt, spices and herbs, mix everything.

4. Line a baking dish with foil, place the breast and pour the marinade on all sides. Marinate the breast for several hours, occasionally pouring the marinade over it.

5. Preheat the oven to 200 degrees. Send the chicken dish to the oven, cover the dish itself with foil. Bake for half an hour. Then unfold the foil and bake for another 20 minutes, during which time the breast will acquire a delicious golden hue. Serve the breast warm or hot, cut into small slices. It goes well with sauces and vegetables. Such a breast may well be considered a dietary meal. You can also remove the meat from the bones, chop it and use it as an ingredient in a salad or any other snack.

White chicken breast meat is considered a nutritious and lean food, even for those on a strict diet. In addition, in just half an hour, you can prepare a variety of dishes that will delight family members and guests with an original and delicate taste.

How to cook chicken breast

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Chicken breast in provencal herbs

Chicken breasts - 500 g; olive oil - 2 tablespoons spoons; provencal herbs - 1 tsp; soy sauce - 3 tbsp spoons; dry white wine - 100 ml; garlic - 1 clove; salt and pepper to taste.

Wash the chicken breast, dry and cut into small pieces. Season with salt and pepper to taste.

In a deep bowl, make a marinade with soy sauce, olive oil, Provencal herbs, garlic and white wine. Mix everything and dip the pieces of breast into it. Leave them in the marinade for 5 minutes.

Place the pieces of meat on heavy foil and drizzle with the rest of the marinade. Wrap the foil carefully so that there are no gaps.

Preheat the oven to 200 ° C and put the foil with the breasts there. Bake the dish for 20-25 minutes. It can be served with boiled rice or potatoes.

Chicken breast stuffed with herbs and garlic

Chicken breast - 2 pcs.; garlic - 2 cloves; sour cream - 2 tbsp. spoons; parsley, cilantro, dill - 200 g; hard cheese - 100 g; ground nutmeg - 1 tsp; salt and pepper to taste.

Wash and chop the greens, grate the cheese, chop the garlic very finely. Combine these ingredients with ground nutmeg and 1 teaspoon of sour cream.

Wash and dry the breast. On one side, make a long and deep pocket on the meat. Season the meat with salt and pepper, not forgetting to add spices to the cut.

Put the filling made from greens into the pocket. Secure the edges with a toothpick and brush over the remaining sour cream over the breast. Place the meat on a foil-lined baking sheet and place in the preheated oven. Stuffed breast should be baked for no more than 30 minutes at a temperature of 200 ° C.

Cut the finished breast into pieces so that the cut with the filling is visible, then the dish will look even more appetizing. Such a treat can even be put on a festive table for the most demanding gourmets.

Braised breast in a creamy sauce

Chicken breast - 2 pcs.; olive oil - 1 tbsp a spoon; cream - 100 ml; sour cream - 2 tbsp. spoons; flour - 1.5 tbsp. a spoon; butter - 1 tsp; onion - 1 pc .; parsley - 1 tbsp a spoon.

Cut the chicken breast into small cubes. Place in a skillet with heated melted butter and simmer, stirring occasionally, for 15 minutes.

Cut the onion into thin half rings and add to the meat. Season everything with salt and pepper. Cover and simmer for another 5 minutes.

Melt the butter in another skillet and fry the flour in it. Add cream and sour cream to it. Mix everything thoroughly and simmer for 5 minutes over low heat.

Add the resulting creamy sauce to the chicken breast and stir the ingredients. Simmer for 5 minutes and turn off heat. Divide the finished dish into plates and garnish with chopped parsley.

Chopped chicken breast cutlets

Chicken breast - 2 pcs.; onions - 2 pcs.; flour - 2 tbsp. spoons; mayonnaise - 2 tbsp. spoons; chicken eggs - 2 pcs.; parsley - 0.5 bunch; salt, spices - to taste; olive oil.

Separate the chicken breast from the bones and cut into very small pieces. Peel and chop the onion in the same way.

Combine onion and chicken with mayonnaise in a deep bowl. Season with salt and pepper to taste. Then add eggs and flour to them. Mix everything thoroughly and add herbs.

Make cutlets from the cooked mass and fry them in a pan with olive oil on each side until golden brown.

To prevent cutlets from sticking to the pan, they must be rolled in flour and fried in calcined oil.

Serve such cutlets while they are warm. Delicate mashed potatoes are perfect as a side dish.

Thanks to the onion and mayonnaise, the cutlets are very juicy, so this dish will appeal even to those who do not like white meat and consider the chicken breast dry

Chicken breast baked with mushrooms

Chicken breast - 2 pcs.; champignons - 4 pcs.; mayonnaise - 2 tbsp. spoons; tomato - 1 pc.; soft cheese - 100 g; salt and pepper to taste.

Rinse the chicken breast under running water and pat dry. Wash the mushrooms and tomatoes and cut them into thin slices.

Season the meat with salt and pepper on all sides and place on a baking sheet lined with foil. Place the mushroom and tomato slices on top of it. Then brush everything with mayonnaise.

O very simple and tasty dish... Excess fat drains off, the chicken is baked without fat. Great for both family dinners and festive table... Serve multicolored , , , chocolate pudding or , light the candles, put on the music ...

4-8 servings

Ingredients

1 chicken, gutted
2 tbsp
2 tsp garlic powder or 2 cloves of fresh garlic, finely chop
50 g butter at room temperature (optional)
Salt
Pepper

Preparation

Preheat oven to 375 F (190 C). If the chicken is very large, preheat oven to 360 F (180 C).

Rinse the chicken, wipe dry with a paper towel. Rub inside and out with salt, pepper, garlic and Provencal herbs. If using butter, spread the butter under the skin of the chicken, especially in the breast area. this is the driest part of chicken meat.

Put the chicken on a tripod.

Place in the bottom of the oven. To prevent the top of the chicken from burning, cover it with a thin strip of foil, like a scarf. Lift the foil at the end of frying. If the chicken is browned well under the foil, then leave the foil on the bird. If the top of the chicken is paler, remove the foil and bake the chicken without the foil.

Remove chicken from oven, cover loosely with foil. Let stand for about 5-10 minutes. During this time, the chicken inside is “baked” and soaked in juices. Then cut into portions. If you cut it right away, the juice will flow out, and the chicken will turn out to be dry.

Total cooking time - 35 minutes

Training - 10 minutes

Servings – 4

Level of difficulty - easy

Appointment –

How to cook –

What to cook –

Kitchen - (France)

Products:

Chicken breast - 4 pieces (fillet about 650-700 grams)

Butter - 30 grams

Flour - 20 grams

Garlic - 1 clove

Tomato paste - 2-3 tablespoons

Meat broth - 0.5 liters

French wine - 125 ml

Cream - 125 ml

Seasoning "Provencal herbs" - 1 teaspoon

Salt, ground pepper, vegetable oil

How to cook chicken breast in a creamy sauce:

You can use any French wine to prepare chicken breasts in a creamy sauce. But the most aromatic wine is rosé or red.

Melt the butter in a saucepan. Add flour and fry until golden brown.

Peel and crush the garlic through a press or with a knife. Add to the pan along with the tomato paste.

Mix wine with meat broth (you can make a broth from cubes). Pour into a saucepan in a thin stream, constantly stirring. Mix well so that there are no lumps.

Add cream. Season with salt and pepper to taste, seasoning "Provencal herbs".

Bring to a boil and cook until the sauce is thick.

Chicken fillet wash and dry. Sprinkle microwave dishes vegetable oil... Season the breasts with salt and pepper. Put in a mold and microwave on medium power for 8-10 minutes. When the breasts are ready, place them on a plate and pour over the cooked Provencal herb creamy sauce.

Serve the breasts with boiled rice, mashed potatoes and fresh vegetables.

Bon Appetit!