Baked potatoes with chicken in creamy sauce. Potatoes with chicken in cream Chicken with potatoes stewed in cream

Chicken fillet is tasty and light, and it cooks quickly.

Even an inexperienced housewife can handle this.

This meat turns out especially tasty in the oven or slow cooker.

It is this method of cooking that allows you to obtain juicy, aromatic and tender meat.

Chicken fillet in cream - basic cooking principles

Chicken fillet can be stewed or baked in cream. The meat can be cooked whole or cut into pieces or slices.

Before cooking, it is advisable to marinate the chicken fillet so that the meat is saturated with the aromas of spices and herbs.

You can use cream of any fat content, depending on how high-calorie you want the dish to be.

In addition to cream and chicken fillet, onions or other vegetables are added to the dish.

To prevent the meat from losing its juiciness, it is recommended to pre-bread and fry it in order to “seal” the juice inside.

Then the prepared meat is poured with cream and continued cooking until the meat becomes soft.

Recipe 1. Chicken fillet in cream with garlic and herbs

Ingredients

500 g chicken fillet;

chicken seasonings;

garlic – 2 heads;

freshly ground pepper;

greens - a bunch;

cream – 300 ml;

soy sauce.

Cooking method

1. Wash the chicken fillet well under running water, dry it with napkins and cut into large slices. Place the meat in a deep heat-resistant dish.

2. Sprinkle everything with spices and pour over soy sauce.

3. Rinse a bunch of greens, dry and chop. Sprinkle the meat with herbs and squeeze out the garlic.

4. Carefully pour cream over everything so that it completely covers the chicken fillet. Bake in the oven for forty minutes, stirring occasionally. Take out the baking sheet, place the fillet on portioned plates and serve with a side dish of rice.

Recipe 2. Chicken in cream with tomatoes

Ingredients

chicken seasonings;

600 g chicken fillet;

50 g butter;

four tomatoes;

400 ml 35% cream;

bulb.

Cooking method

1. Trim the chicken fillet from excess fat and films. Rinse the meat well, dry it with disposable towels and cut into cubes. Fry the chicken until golden brown in butter. Then transfer the meat to a saucepan.

2. Scald the tomatoes with boiling water and remove the thin skin. Peel and chop the onion.

3. Place the onion in a frying pan with the oil that remains from frying the chicken fillet and fry it for two minutes. Then add peeled and finely chopped tomatoes to it, pour in a little boiled water and simmer, stirring, for five minutes.

4. Add tomato and vegetable frying to the fried meat. Pour cream over everything and simmer for seven minutes from the moment it boils. Serve chicken fillet with a side dish of boiled potatoes or rice.

Recipe 3. Chicken fillet with vegetables in cream

Ingredients

large chicken breast – 2 pcs.;

butter or sunflower oil;

bulb;

chicken seasoning;

green onions - three bunches;

yellow and red bell peppers;

150 ml 20% cream;

Cooking method

1. Chop the peeled onion into thin quarter rings. Chop the white part of the green onions diagonally across.

2. Clean the chicken breast from excess fat and films. We wash the meat, dry it and cut it into bars.

3. Remove the seeds from bell peppers. Cut the tomatoes and peppers into large strips.

4. Heat vegetable oil in a cast iron frying pan and add butter. Place the onion in it and fry, stirring constantly, for two minutes.

5. Now add the meat and continue to fry, stirring, for about seven minutes, until it begins to brown. Pepper and salt.

6. Then add the tomatoes, bell peppers and cook everything together for another three minutes until the latter are soft.

7. Turn the heat down to medium and carefully pour cream over everything. Boil for two minutes. Finally, add the spices, cover with a lid and turn off the heat. After five minutes, serve the chicken fillet in cream with pasta or boiled rice.

Recipe 4. Chicken in cream with mushrooms and cheese

Ingredients

allspice;

kg chicken fillet;

60 ml sunflower oil;

bulb;

350 ml 10% cream;

300 g champignons;

a bunch of dill, onion and parsley;

300 g soft cheese.

Cooking method

1. Wash and dry the chicken fillet. Cut the meat into small pieces. Place the chicken in a frying pan and fry until golden brown.

2. While the meat is frying, peel the onion and chop it into half rings.

3. Remove the thin skin from the champignons, rinse the mushrooms and dry. Cut the champignons into thin slices. Coarsely grate the cheese and chop the herbs.

4. As soon as the meat is covered with a golden crust, add onions and chopped champignons to it. Stir and fry everything together, stirring, for ten minutes.

5. Pour cream into the pan, add grated cheese and simmer everything over low heat for about ten minutes, stirring from time to time. Now add the herbs and freshly ground pepper. Simmer for another five minutes and remove from heat. Place the side dish on a plate and top with creamed chicken.

Recipe 5. Chicken fillet in cream with carrots in a slow cooker

Ingredients

half a glass of cream;

two chicken breasts;

freshly ground pepper;

carrot;

chicken seasoning;

30 g wheat flour.

Cooking method

1. Wash and dry the chicken breasts. Then cut the meat into medium-sized pieces. Peel the onion and chop into feathers. Wash the peeled carrots and chop them into bars. Place everything in a deep bowl, season with spices and pepper. Pour in sunflower oil and stir. Place everything in the multicooker bowl.

2. Close the lid of the unit tightly and activate the “Baking” mode. After half an hour, open the lid, add salt and flour. Stir and immediately pour in the cream. Stir again and close the lid. Continue cooking for another ten minutes.

3. Once the sauce thickens, serve the meat with a side dish of potatoes or rice.

Recipe 6. Chicken fillet in cream with poppy seeds, baked in the oven

Ingredients

70 ml olive oil;

half a kilogram of chicken fillet;

herbs and seasonings for chicken;

150 ml 20% cream;

100 g hard cheese;

freshly ground pepper;

Cooking method

1. Rinse the chicken fillet under the tap. Use a sharp knife to cut off the membranes and excess fat. Rub the meat with pepper, seasonings and salt. Leave the chicken fillet like this for half an hour to soak in the flavors.

2. Pour olive oil into a cast iron skillet and heat it over high heat. Fry the chicken fillet on both sides until deliciously crispy. The meat should not be cooked, but just lightly browned.

3. Now cut the meat into portions, three centimeters thick.

4. Grind the cheese into large shavings. Mix cream and cheese in a saucepan and place over low heat. Bring the sauce to a boil, stirring occasionally, and cook for another three minutes. Then remove the saucepan from the heat and add the poppy seeds. Mix the sauce thoroughly.

5. Place the chicken fillet slices in a deep heat-resistant dish and pour the sauce over them. Bake in the oven at 200 C for 20 minutes. Serve with spaghetti or mashed potatoes.

Recipe 7. Chicken fillet in cream with mustard

Ingredients

a glass of heavy cream;

six chicken fillet halves;

coarse salt;

30 g Dijon mustard;

freshly ground pepper;

30 g parmesan;

3 cloves of garlic;

60 ml olive oil;

five sprigs of fresh thyme.

Cooking method

1. Wash and dry the chicken fillet. Rub each slice with pepper and coarse salt.

2. Fry the fillet on both sides in olive oil until a golden brown crust forms on the surface.

3. Peel the garlic cloves and crush them using a garlic press. Add garlic to cream. We also add Dijon mustard and thyme. Pepper and salt. Stir the mixture.

4. Place slices of fried chicken fillet in a deep heat-resistant form and pour creamy sauce over everything. Place in the oven for half an hour and bake at 180 C. Remove the pan five minutes before it’s ready and sprinkle with finely grated Parmesan. Serve the meat with fresh vegetable salad or potatoes.

Recipe 8. Chicken fillet in cream with potatoes

Ingredients

800 g potatoes;

coarse salt;

kg chicken fillet;

pepper mixture;

150 g red onion;

5 g each of turmeric and paprika;

2 cloves of garlic;

150 ml 33% cream.

Cooking method

1. Clean the chicken fillet from all excess, wash it and dry it. Cut the meat into small pieces.

2. Peel the potatoes, wash them and cut them into large pieces. Place the vegetable in a deep bowl, sprinkle with a mixture of peppers, turmeric, salt and paprika.

3. Peel the onion and chop it into thin feathers.

4. Fry the pieces of meat in a frying pan for two minutes each. Transfer the chicken to a separate plate.

5. In the same frying pan, fry the potatoes until they are browned.

6. Place chicken fillet and potatoes on a baking sheet. Place a layer of onion on top. Pour cream over everything and sprinkle with finely chopped garlic.

7. Cover the baking sheet with foil and place in the oven for forty minutes. Cook at 180 C. Ten minutes before the end of cooking, remove the sheet of foil to allow the dish to brown.

Recipe 9. Chicken fillet in cream with tomato paste and potatoes

Ingredients

30 ml sunflower oil;

800 g chicken fillet;

60 ml tomato paste;

pepper mixture;

100 ml 20% cream;

20 ml lemon juice;

3 cloves of garlic;

100 g hard cheese;

3 potatoes;

bulb.

Cooking method

1. Wash the chicken fillet under the tap and dry it. We clean it from films and excess fat.

2. Peel the garlic cloves and chop them into thin slices. Rub the breasts with a mixture of peppers and salt. Stuff the breasts with garlic slices. Place the fillet in a deep heat-resistant dish.

3. Chop the onion into thin quarter rings. Sprinkle chopped onion over the meat in the pan.

4. Peel the potatoes, wash them and cut them into circles. Place potatoes on top of meat.

5. In a separate cup, mix cream with lemon juice and tomato paste. Beat everything with a mixer until light foam appears. Pour the resulting sauce over the chicken and potatoes.

6. Place the mold in the oven and bake for forty minutes at 180 C. Then take the mold out of the oven and sprinkle the dish with cheese shavings. Place the pan back into the oven and leave it there until the cheese has melted. Serve as a separate dish.

Chicken fillet in cream is baked without skin. Also remove any excess fat.

If you use heavy cream, don't use a lot of butter.

It is better to use cream with a fat content of 33%. They do not curl when baked.

Pour enough cream into the dish so it doesn't burn.

For baking, you can use either pure cream or add garlic, cheese, onions or spices to it.

To cook something so delicious for lunch? Bake potatoes with chicken in cream in the oven. Cream is loved all over the world and is readily used in various culinary recipes. They are used in many fish dishes, puree soups, prepare white sauces, drink coffee or tea with cream, and add to desserts.

Choosing cream

Cream is underestimated in our country, but it turns out great in cream filling. The potatoes will come out soft, the meat will be juicy, you will quickly satisfy your hunger and will be able to do your planned activities. It cooks quite quickly in the oven. Serve this wonderful dish with a fresh salad or simply quartered vegetables.

There is a little secret to cooking potatoes - choose medium-sized tubers, then the chopped potatoes will be baked quite quickly and completely.

Which cream goes best with chicken? Cooks think a little differently. First they choose a dish, and then they think, what cream is best to use for its preparation?

If the fat content of the cream is 33% or higher, then it does not curdle at high temperatures. Using them, you can cook a dish in a frying pan or in the oven. Therefore, the baked one will turn out very tasty with creamy gravy.

If the cream has a fat content of at least 10%, maximum 22%, then during heat treatment it may curdle. It is better to dilute them with sour cream or kefir, high-fat yogurt, and add them to the food at the end of cooking (do not cook, do not stew, etc.). Most often, such cream is used not for baking vegetables with chicken or other ingredients, but for salads.

Required Ingredients

• Potatoes – 8 pcs.
• Chicken fillet – 0.8 kg.
• Garlic – 4 cloves
• Cream – 300 ml. (fat content 33% or more)
• Champignons – 400 gr.
• 5 tbsp. lie sunflower or other oil. (refined)
• Bunch of parsley
• Black pepper
• Salt to taste

Sequence of cooking

Our creamed potatoes with chicken turned out tender and flavorful.

Bon appetit!

Defrost the chicken breast and wash it.

Remove the skin from it. Separate the pulp from the bone. You don't need the brisket or skin. But they can be used to make chicken stock or later.

You will get two fillets.

Peel the garlic and cut into slices. Using a knife, make deep holes in the pulp and insert pieces of garlic into them.

Set the remaining slices aside for now.

Peel the carrots and potatoes, wash and cut into thin slices. Keep in mind that thickly cut potatoes may remain half-baked during baking. Season the vegetables with salt and stir.

Preheat the oven to 200°.

Grease the baking dish generously with butter. Place the prepared fillet parts in the middle. Place potatoes, carrots and remaining garlic around. Sprinkle with pepper.

Fill everything with cream. They should cover the vegetables halfway.

Cover the pan with a sheet of foil and secure it on all sides so that steam does not escape from inside during cooking.

The next step in the chicken breast recipe is to bake it in the oven. Place the container with the breast in the oven and bake for about an hour.

Then remove the foil.

By this time, the potatoes should already be soft. To create a lightly toasted crust, return the pan with the potatoes and breast to the oven for about 15 minutes. You should not keep the dish in the oven longer, as it will become less juicy.

Place meat and vegetables on a plate.

This is the dish we made with chicken breast and potatoes. The breast can be served whole or cut into wide slices.

Bon appetit!

Cream is used traditionally in the cuisines of different nations. Finns add them to most fish dishes and soups, and the French prepare thick white sauces based on them. In Russian cuisine, cream has taken root only as an ingredient for desserts, and its closest “relatives”, kefir and sour cream, are used only as final products. Today we will try to find a better use for them.

Selection of products and features of their combinations

Which dairy option goes best with chicken? Culinary experts advise formulating this question differently. What dish are you preparing, chicken legs or a whole breast? And what is your goal? Depending on the answer, your choice may be like this.

• High fat cream - from 33%. You can cook dishes in the oven or in a frying pan. The product tolerates heat treatment well and does not curl. Therefore, chicken in cream in the oven will receive a sauce with a uniform structure and harmonious taste.
• Low fat cream - from 10 to 22%. The structure of the product is unstable, so it is better to use it in combination with other ingredients to prepare sauces and dressings. They are combined with sour cream and yogurt and are not subjected to heat treatment. They are not suitable for baking, only for dressing salads.
• Milk. Its typical fat content on sale is 1-3.2%. This does not mean that the product has been diluted, but only that most of the fat has been removed from it during processing. This milk is suitable for baby and dietary nutrition because it is well absorbed by the body. And also for preparing stews: chicken in the oven with milk will turn out very tender and juicy, but will not please you with a crispy crust.
• Kefir. The fermented milk product is considered valuable for a healthy diet. But it is absolutely not suitable for heat-treated meat dishes. Moreover, its sourness can play a cruel joke on the taste of the final product. And the benefits of lactic acid bacteria are completely eliminated when heated. However, kefir can be used for another, no less important purpose - marinating meat. It makes the chicken tender and soft, because during the marinating process the fiber is corroded by active lactic acid. Keep the carcass in this marinade for at least 2 hours, and then carefully remove it with a paper towel. In a similar way, cook chicken in yogurt in the oven, but this product is much more useful as a salad dressing with tender poultry meat.
• Sour cream. Another lactic acid product that, regardless of fat content, coagulates when heated. Sauces prepared with sour cream have an uneven texture, with white “flakes” floating in them. Therefore, it is not added to meat in its pure form. But in a divorced person - yes. Sour cream sauces are prepared on its basis, in which garlic, nutmeg, tomato paste, herbs, and other ingredients are added. Chicken with sour cream cooks well in the oven, and due to the minimal amount of liquid it gets a beautiful crust.

Recipes with cream

We offer you several recipes for dishes in which chicken meat is perfectly combined with heavy cream. With garlic and spices, it will diversify your daily menu. And chicken with potatoes in the oven in cream will deliciously feed a large family and will be a good solution for the holiday. Fried chicken in garlic sauce is a very tasty dish.

Cooks use cream to prepare a classic sauce that can be used not only with meat, but also with fish, pasta, and vegetables. In a dry frying pan, fry the flour until golden brown, add a piece of butter. Stir and let simmer. Pour in a glass of high-fat cream and steam the sauce over low heat. This way you will get a base that can be supplemented with various spices: nutmeg, garlic, herbs, paprika. You can add mushrooms, bacon, and vegetables to it.

With garlic and spices

For this dish, you can use diet fillet or fattier thigh meat. The latter will give a rich taste, and children will really like the fillet in this combination.

You will need:

• chicken fillet - 1 kg;
• garlic - 5 cloves;
• cream 33% - 200 ml;
• nutmeg, coriander - ½ teaspoon each;
• salt pepper.

Preparation

1. Beat the fillet and cut into strips.
2. Mix chopped garlic with vegetable oil, salt and pepper, and spices.
3. Brush the mixture onto the meat and leave for an hour.
4. Place in a baking dish on parchment paper.
5. Whip the cream until foamy. Place on top of the meat.
6. Bake for 25 minutes at 180°.

Thanks to the cream, a luxurious crust is formed on the meat, and the meat itself becomes tender, soaked in creamy taste.

With potato

A dish for a large company, hearty, aromatic and very tasty. It combines the delicate flavor of cream with the sweetness of paprika and the spicy notes of turmeric.

You will need:

• chicken legs - 1 kg;
• potatoes - 800 g;
• red onion - 150 g;
• cream 33% - 150 ml;
• garlic - 2 cloves;
• paprika and turmeric - 1 teaspoon each;
• salt and pepper.

Preparation

1. Remove the fatty skin from the thighs; if the pieces are larger, cut them into small ones.
2. Peel the potatoes and cut into large pieces. Sprinkle with turmeric and paprika, salt and pepper.
3. Peel the onion and chop into half rings.
4. Fry the meat pieces in a frying pan for a couple of minutes on each side. Remove from heat.
5. Fry the potatoes and let them brown slightly.
6. Place the chicken and potatoes on a baking sheet, then add a layer of onions.
7. Pour in cream, sprinkle with chopped garlic.
8. Cover with foil and place in the oven at 180°. Bake for 40 minutes.

If you want the top of the dish to be covered with a golden crust, remove the foil from the baking sheet 10 minutes before cooking.

Recipes with dairy products

The neutral taste of chicken can be interpreted in a new way every time, simply by using different dairy products. We suggest you try cooking chicken in the oven with kefir, milk, and sour cream.

In milk

Cooking chicken in milk in the oven produces a very tasty creamy gravy that can be used to serve meat. It is good to season pasta and porridge with it.

You will need:

• chicken fillet - 500 g;
• butter - 30 g;
• milk - 400 ml;
• garlic - 3 cloves;
• curry - ½ teaspoon;
• bay leaf - 2 pcs.;
• salt pepper.

Preparation

1. Turn on the oven to 200°.
2. Cut the fillet into pieces, sprinkle with salt and pepper.
3. Melt the butter in a frying pan and fry the fillet pieces.
4. Place garlic in a baking dish, then meat.
5. Heat the milk in a saucepan, add curry, pepper, salt, bay leaves. Boil and remove from heat.
6. Pour the sauce over the meat and place in the oven.
7. Bake for 30 minutes.

Any part of a chicken carcass would be appropriate in this dish. If they protrude too much above the sauce in the pan, do not forget to pour the milk mixture over them while baking.

In kefir

A simple recipe that allows you to cook deliciously the toughest carcass. Chicken in kefir with potatoes in the oven is hearty, tender and attracts with the aroma of herbs.

You will need:

• kefir - 500 ml;
• thighs - 1 kg;
• potatoes - 800 g;
• Provencal herbs - 1 teaspoon;
• cherry tomatoes - 10 pcs.;
• garlic - 4 cloves;
• salt pepper.

Preparation

1. Chop the garlic and add it to the kefir. Put herbs, pepper, salt there and mix.
2. Place the thighs in the marinade and leave for an hour.
3. Peel the potatoes, cut them, place them in a baking dish. Sprinkle with oil, add salt, pepper, crushed garlic cloves.
4. Cut the tomatoes into 2 parts and place on top.
5. Place chicken and cover with foil.
6. Place in the oven at 200° for 50 minutes.

The meat will get a nice crust if you remove the foil from the baking sheet after 40 minutes.

In sour cream

Chicken in sour cream in the oven comes with a side dish of vegetables and a cheese crust.

You will need:

• chicken fillet - 600 g;
• bell pepper - 3 pcs.;
• paprika - ½ teaspoon;
• cheese - 50 g;
• butter - 30 g;
• sour cream - 200 ml;
• garlic - 4 cloves;
• lemon juice - 1 tbsp. spoon;
• salt pepper.

Preparation

1. Cut the pepper into thin half rings.
2. Make cuts in the fillet, sprinkle with paprika, rub with salt and pepper. Place pepper pieces into the cuts.
3. Chop the garlic, mix with sour cream, black pepper, salt, lemon juice.
4. Place the fillet in a mold, pour the sauce over it, and sprinkle with cheese.
5. Bake for 30 minutes at 180° under foil and another 10 without it.

For those who don't like baked bell peppers, you can replace them with tomato slices.

Try preparing a dish with cream, chicken in kefir in the oven, in milk and sour cream. And every time you will be surprised by the new taste of familiar meat.

Baked potatoes with chicken in creamy sauce is a very satisfying and tasty dish that consists of simple and affordable ingredients. The chicken meat turns out very tender and juicy. Potatoes soaked in creamy sauce turn out incredibly tasty. The sauce soaked in chicken juice and seasoned with spices makes the dish even tastier and more aromatic. The cheese crust emphasizes the taste of the dish and makes the dish even more appetizing. This dish can be served on a holiday table or cooked for dinner for your family. This dish is prepared very simply and quickly and will not take you much time. You can change the recipe and add any vegetables, mushrooms, meat, herbs. Each time you will get a new and original dish.

Ingredients

• Potatoes – 700 grams
• Chicken fillet – 300 grams
• Onion – 1 piece
• Milk – 1 glass
• Homemade sour cream – 3 tablespoons
• Flour – 3 tablespoons
• Hard cheese – 50 grams
• Salt – 1 teaspoon
• Ground black pepper - a pinch
• Curry – 2 pinches
• Cumin - a pinch
• Vegetable oil for frying

Cooking potatoes with chicken

To prepare baked potatoes in creamy sauce, we will need the following ingredients: potatoes, chicken fillet, onions, milk, homemade sour cream or cream, flour, curry, cumin, salt, ground black pepper.

Wash the potatoes and peel them. Cut the potatoes into circles 0.3 cm wide; if the potatoes are large, cut them into half rings. I fill the potatoes with water to prevent them from darkening.

I took a frying pan without a handle so that I could immediately bake the potatoes in it. If you don't have such a frying pan, take a baking dish. Peel the onion and cut into small pieces. Pour vegetable oil into a frying pan and heat it. Add the onion and fry it until golden brown. Remove the pan from the heat.

Rinse the chicken fillet under water and cut into large pieces so that the meat does not lose its juiciness.

Now let's do the filling. Pour milk at room temperature into a deep bowl; if the milk is cold, the flour does not dissolve completely, then you will have lumps in the sauce. Add sour cream, salt, ground black pepper, curry, cumin, flour. Mix all ingredients with a whisk until smooth. There should be no lumps left in the sauce.

Place potatoes and chicken in the pan, add salt and mix. Fill the potatoes with creamy filling. Place in a preheated oven to bake for 1 hour at 220C.

2 minutes before the dish is ready, sprinkle it with grated cheese and garnish with herbs. Serve the dish hot. Bon appetit!