Pan-Fried Chicken Fillet with Onions

Juicy, very tasty, for a holiday and every day! Fried chicken fillet in a frying pan with onions is easy to prepare, but the end result is such a dish that you wouldn’t be ashamed to put it on a holiday table. The breasts turn out juicy, soaked well in vegetable sauce, so they are suitable even for dry side dishes!
cook time: 40 min
Liam Carson
Pan-Fried Chicken Fillet with Onions

Nutrition Facts (per serving)

101
Calories
5g
Fat
3g
Carbs
12g
Protein

Ingredients (4 portions)

Basic:

Onion 200 g
Tomatoes 300 g
Salt to taste
Vegetable oil 50 ml
bell pepper 150 g
Greenery to taste
Chicken fillet 700 g
Ground pepper mixture to taste

Recipe instructions

Step 1

Step 1
How to fry chicken fillet in a frying pan with onions? Prepare all the products indicated in the recipe. You can use regular or cherry tomatoes. If possible, use bell peppers of different colors, so the finished dish will look more colorful and brighter.

Step 2

Step 2
Rinse chicken breasts and dry with paper towels. Cut each breast in half lengthwise so that the fillet becomes thinner (as in the photo). Lightly salt each piece.

Step 3

Step 3
Cut the bell peppers into two parts, remove the core and seeds. Peel the onions. Wash and dry all vegetables to remove excess water.

Step 4

Step 4
Cut the onion into thin half rings or rings. Grind the bell pepper into feathers or half rings.

Step 5

Step 5
Heat the vegetable oil well in a thick-bottomed frying pan. Send the chicken breasts to fry. Cook until a delicious golden crust appears on one side, then turn the breasts over and fry until golden brown on the other side. It took me about 7 minutes on each side.

Step 6

Step 6
Place the fillet in a separate container, and add the onion and bell pepper to the frying pan where the chicken was fried. Lightly salt. Fry everything together, stirring occasionally, until the vegetables are soft.

Step 7

Step 7
At this time, cut the tomatoes into slices. If you have cherry tomatoes, you can leave them whole or cut them in half.

Step 8

Step 8
When the vegetables in the pan are ready, place the chicken breasts on top of them. Add tomatoes to meat. Sprinkle ground peppers and your favorite dry herbs on top such as basil, oregano, herbes de Provence, etc. I added garlic powder this time. Cover the pan with a lid and leave the chicken to simmer over low heat for about 10 minutes. After a minute or two, open the lid and check if there is enough liquid from the tomatoes in the pan.

Step 9

Step 9
If there is not enough juice and the vegetables burn, then add just a little water (literally 4-5 tbsp). At the end of cooking, spoon the resulting vegetable sauce over each piece of chicken. Sprinkle with fresh herbs and red onion rings (optional).

Step 10

Step 10
Ready! Very tasty when served hot.

Additional rubrics

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