Chicken with cheese in a pan is a quick way to cook a hearty dinner. Both of these products go well with many other components, so you can come up with a lot of good recipes. The most interesting of them are presented below.
Option with jalapenos
Chicken with cheese in a pan with the addition of hot jalapenos turns out to be surprisingly fragrant and piquant. In addition, this dish is prepared in just 20 minutes. For him you will need:
- 1 slice of lime;
- 3.5 tbsp. l vegetable oil;
- 3 chicken breasts without bones and skin, cut in half and beaten to a thickness of 1 cm;
- 1 tsp chili powder;
- 1 tsp dried oregano;
- 3/4 tsp salts;
- 1/2 l. including ground caraway seeds;
- ½ tsp black pepper;
- 1/2 tsp dried chopped onions;
- 1/4 tsp chili ancho powder;
- half a glass of universal flour;
- 1 1/2 - 2 cups of frozen defrosted corn kernels (fresh corn is also suitable);
- 2 jalapenos, seeds to remove and chop peppers along into strips;
- 2 garlic cloves, minced;
- 3 tbsp. l lime juice (juice of 2-3 fruits);
- half a glass of water;
- one and a half glasses of finely grated cream cheese (or any other that you prefer);
- chopped fresh cilantro, for garnish;
- extra lime slices for garnish.
How to do it?
In a bowl, add chicken, chili powder, oregano, salt, ground caraway seeds, black pepper, dried chopped onion and chili powder. Try to rub the spice mixture on all sides of the filet.
Add flour to a shallow bowl or bowl and sprinkle chicken lightly on it. Leave to soak. So you get chicken in batter with cheese in a pan.
Heat a large frying pan over medium heat. Put the lime slices in it and fry for 1-2 minutes on all sides until they are brown. Put them on a plate.
Add 2.5 tbsp. tablespoons of vegetable oil in a hot pan and let warm. Put pieces of chicken there. Fry for about 3 minutes on both sides until golden, then transfer to another dish.
Pour the remaining spoonful of vegetable oil into the pan, then place the corn kernels, sliced jalapenos and garlic. Fry, stirring frequently, for about two to three minutes, until the corn is slightly brown. Add the chicken back to the pan and pour lime juice and water on it. Cook for a few minutes until the liquid is absorbed. Sprinkle with grated cheese and fry for about two to three minutes until it melts.
Garnish the finished chicken and cheese in a pan with chopped fresh cilantro and serve with toasted lime slices.
Chicken and cheese pasta
This dish combines the flavors of tender chicken fillet and spicy parmesan. You can make such a paste in just 30 minutes. For this chicken and cheese recipe in a pan, you will need:
- 2-3 chicken breasts without bones and skin, cut into pieces;
- 1 tsp universal Italian seasoning;
- 1/2 tsp garlic powder;
- 1 medium yellow onion, chopped;
- 3 cloves of garlic, minced;
- 500 grams of dried pasta;
- 700 ml of prepared marinara sauce;
- half a glass of water;
- a glass of mozzarella cheese;
- half a glass of parmesan cheese;
- sea salt and pepper to taste;
- additional dried Italian seasoning, if desired;
- fresh parsley and / or basil for a side dish.
How to make such a paste?
Pour a little olive oil into a large frying pan or stewpan and heat over low heat. Place the chicken there, season with pepper, salt, Italian seasoning and garlic powder. Cook for about five minutes until the filet is completely cooked. Move to a plate.
Put the garlic and onions in a pan and fry for about two to three minutes until they are soft. Pour the marinara sauce, pour water into an empty jar of sauce, shake it and pour the resulting mixture into a pan. Bring to a boil, then reduce heat.
Add the chicken and pasta, stir, cover and cook for 10-15 minutes until the pasta is cooked to your taste. Put the parmesan cheese and a quarter cup of mozzarella cheese.
Sprinkle the remaining 3/4 cup mozzarella over the pasta with chicken and cheese in a pan and cook for another two to three minutes until the mozzarella melts and becomes sticky. Sprinkle with additional Italian seasoning and garnish with parsley or basil.
Option with garlic and mushrooms
A chicken with mushrooms and cheese in a pan cooked with creamy garlic sauce will surprise everyone. For this recipe, you will need the following.
For the preparation of mushrooms:
- 4 tbsp. l unsalted butter;
- 250 grams of mushrooms or shiitake, chopped;
- 4 garlic cloves, minced;
- 2 tbsp. l fresh chopped parsley;
- sea salt and pepper to your taste.
For chicken:
- 4 chicken breasts without bones and skin;
- sea salt and pepper;
- 1 tsp onion powder;
- 1 tsp dried parsley;
- 8 slices of mozzarella cheese;
- a quarter cup of fresh grated parmesan cheese.
Garlic and Parmesan Sauce:
- 1 tbsp. l olive oil;
- 2 large cloves of garlic, chopped or finely chopped;
- 1 tbsp. l Dijon mustard;
- one and a half glasses of cream or sour cream;
- half a glass of finely grated fresh Parmesan cheese;
- sea salt and pepper to your taste;
- 1/2 tsp corn starch mixed with 2 teaspoons of water;
- 2 tbsp. l fresh chopped parsley.
Cooking process of this dish
Preheat the oven to 200 ° C.
Melt the butter in a deep skillet over low heat. Put the garlic in there and fry until fragrant (about one minute). Put mushrooms, salt and pepper (to your taste) and parsley. Cook, stirring until they are soft. Set aside and let cool.
Wipe the chicken breasts with a paper towel. Season with pepper, salt, onion powder and dried parsley. Rub each piece to evenly season the seasoning.
Horizontal incision through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella in each of them.
Divide the cooked mushrooms into four equal parts and fill them with each breast. Put a tablespoon of parmesan on top. Insert two or three toothpicks near the hole so that the mushrooms remain inside the chicken during cooking.
Heat the same pan in which the mushrooms were fried. Add chicken and sauté until golden brown. Turn over and cook the same way on the other side. Cover the pan and continue cooking in the preheated oven for another twenty minutes.
Serve the finished chicken with cheese in a pan over pasta, rice or stewed vegetables, pouring the sauce.
How to make a sauce?
To make a creamy sauce, transfer the chicken to a warm plate, keeping all the juices in a pan. Sauté the garlic in them until aromatic (about one minute). Reduce heat to a minimum and add mustard and sour cream or cream.
Bring the sauce to readiness and add any remaining mushrooms and Parmesan cheese. Cook the mixture until the cheese has melted. If the sauce is too thin, add a mixture of corn starch and water to the center of the pan and mix quickly to mix with other ingredients. The mixture will immediately begin to thicken. Season with a little pepper and salt to your taste. Add parsley and pour chicken sauce.
Option with tomatoes and mozzarella
This is a light chicken dish with cheese and tomatoes in a pan, which is cooked in just half an hour. For him you will need:
- 4 chicken breasts;
- 8 tbsp. l pesto sauce;
- 8 slices of tomato;
- a glass of grated mozzarella cheese;
- half a glass of fresh spinach;
- 2 tbsp. l olive oil;
- sea salt and pepper.
For the sauce:
- half a glass of Greek yogurt;
- 2 tbsp. l pesto sauce.
How to cook chicken in green sauce?
Preheat the oven to 200 degrees in advance.
Slice the chicken breasts horizontally, but do not cut to the end. Spread all exposed surfaces of each slice with 2 tablespoons of pesto. Add 2 slices of tomato to the cut of each breast. Sprinkle a little mozzarella on top (only a quarter cup) and lay a few spinach leaves. Sprinkle with salt and pepper and drizzle a little olive oil on top.
Heat a heat-resistant pan over low heat. Place a tablespoon of olive oil in it. When it hiss, carefully add the chicken. Fry on each side for two to three minutes, using the tongs to turn over. Sprinkle the remaining mozzarella on top with an even layer. Place the pan in the oven and bake for about eight minutes, or until the meat thermometer shows 73 degrees. Combine the yogurt and pesto and serve with the chicken fillet in the cheese in a pan.