Creamy Skillet Chicken Fillet

Made from simple ingredients, very easy and very tasty for dinner! Chicken fillet in cream in a frying pan turns out very aromatic, soft, juicy, tender, with a pronounced creamy taste. This dish will delight you on weekdays and is also suitable for a holiday table!
cook time: 1h
Maya Lindell
Creamy Skillet Chicken Fillet

Nutrition Facts (per serving)

206
Calories
12g
Fat
3g
Carbs
14g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Salt to taste
Ground black pepper to taste
Butter 30 g
Corn starch 1 tsp
Vegetable oil 2 tbsp
Paprika 0.5 tsp
Chicken fillet 700 g
Cream (10%) 400 ml

Recipe instructions

Step 1

Step 1
How to stew chicken fillet in cream in a frying pan? Nothing could be easier! To begin, prepare the necessary ingredients according to the list. You can replace the chicken fillet with thigh meat or other parts of the chicken. You can simply cut a small chicken weighing up to 1 kg into portions. But keep in mind that meat on the bone needs to be simmered a little longer than fillet. In addition to the spices indicated in the recipe, you can use other spices to suit your taste.

Step 2

Step 2
Wash the chicken fillet and dry. Cut each fillet into 2-3 pieces depending on size. Sprinkle chicken with paprika, salt and pepper.

Step 3

Step 3
Peel the onion and cut into half rings or small cubes.

Step 4

Step 4
Chop the garlic to your taste — finely or coarsely. If you don’t like to taste pieces of garlic in your dishes, you can add whole cloves, which can be removed at the end of cooking.

Step 5

Step 5
In a frying pan over medium heat, heat the vegetable oil and butter. Add chicken, onion and garlic.

Step 6

Step 6
Fry, stirring occasionally, about 10 minutes or longer until lightly golden brown.

Step 7

Step 7
You can use cream of any fat content. I have 10 percent. An important life hack: to prevent the cream from curdling into flakes during stewing, I advise you to stir 1 tsp in it. cornstarch (or 1/2 tsp flour or potato starch).

Step 8

Step 8
Pour cold cream with starch into the pan with the chicken. Sprinkle everything with paprika, salt and pepper to taste. Mix everything carefully.

Step 9

Step 9
Cover the pan with a lid and simmer over low heat for 15 minutes or a little longer until the chicken is cooked through. But keep in mind that starch will slightly thicken your sauce, so during the process you can dilute the sauce with cream or milk to the consistency you need. Bon appetit!

Additional rubrics

Related recipes