Chicken breast fillets have no bone and can be bought with or without skin. Keep the skin on for more flavour if you like. Fillets sometimes come with a smaller mini or ‘false’ fillet attached. If you’re making a Chicken Kiev then sometimes the recipe will require this extra piece to help hold the filling in. You can also buy packs of mini fillets, which cook very quickly and are ideal for stir-fries.
Chicken Supremes, often called for in restaurant-style recipes, have a small wing bone still attached.
Pan-fried chicken breast recipe
- 2 chicken breast fillets, with or without the skin
- 1 tbsp olive oil
- Chicken breasts will cook more evenly if they’re of an even thickness, so put each one on a board, cover with some cling film and flatten the fattest part slightly with a rolling pin or the base of a saucepan. Take off the cling film and season well.
- Heat the oil in a frying pan then add the chicken breasts (skin-side down, if they have skin) and cook for 2-3 minutes or until browned. Then turn over, cover and cook on the other side for 7-8 minutes or until cooked through. Check the inside is cooked by poking in the end of a sharp knife – the juices should run clear. If not, keep cooking for another minute and check again. Rest for 5 minutes before serving so the juices can be reabsorbed and the chicken will be juicy.
Our best chicken breast recipes
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Use cubes of chicken breast to make this easy curry that everyone will love.
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