Tired of the same old chicken dinners? This recipe for Pan-Fried Chicken Breast with Tomatoes and Cheese is here to rescue your weeknight menu! It's incredibly simple, astonishingly quick, and packed with flavor. The secret lies in a clever cooking technique using parchment paper, which not only makes cleanup a breeze but also ensures the chicken stays wonderfully juicy and tender. Imagine a perfectly seared chicken fillet topped with fresh tomato slices and a blanket of melted, savory cheese—all ready in under 20 minutes. It’s a comforting, satisfying meal that feels special without any of the stress.
Pan-fried chicken breast with tomatoes and cheese
Ingredients for Pan-Fried Chicken Breast with Tomatoes and Cheese
- 2 large chicken breast fillets (about 100-120 g / 3.5-4.2 oz each)
- 1 red tomato
- 60 g (about 2 oz) hard cheese (this recipe uses cheese with fenugreek)
- 2 teaspoons mayonnaise
- salt, black pepper
- vegetable oil
- a few sprigs of parsley for garnish
How to Cook Pan-Fried Chicken Breast with Tomatoes and Cheese
Cut 2 large chicken fillets.
Season the prepared fillets with salt and ground black pepper.
Place the prepared chicken breast in the pan.
Cut 2 large chicken fillets. For one serving, a large fillet about one and a half centimeters (about 0.6 inches) thick is sufficient. Make diagonal criss-cross cuts on both sides of each piece. This helps the chicken absorb the seasonings better and cook faster.
Sprinkle the prepared fillets with salt and ground black pepper. I like to grind the salt and pepper together in a mortar for a fragrant seasoning blend. Rub the seasonings into the chicken with your hands, then drizzle the fillets with unscented vegetable oil. One teaspoon of oil is enough; you don’t need much!
Take a suitable-sized, heavy-bottomed skillet. Cut a piece of parchment paper and place it in the skillet so that the edges are level with or slightly above the sides. Place the prepared chicken breast in the skillet, put it on the stove, and heat over medium heat.
Cook on one side for about 5 minutes.
Cook on one side for about 5 minutes. When the breast is lightly browned, you can flip it.
Fry the fillet on the other side for another 3 minutes.
At this stage, you can fold the piece of paper over the fillet to cook the chicken faster.
Spread the fried fillet with mayonnaise, a teaspoon is enough for 2 servings, just to add a little flavor.
Fry the fillet on the other side for another 3 minutes.
At this stage, you can fold the piece of paper over the fillet to help the chicken cook faster. There’s no need to reduce the heat.
Spread the browned fillet with mayonnaise. A teaspoon is enough for 2 servings, just to add a little flavor.
Place tomato slices on the chicken breast.
Slice a ripe red tomato crosswise into very thin slices. Arrange the tomato slices on the chicken breast.
Place cheese slices on the tomatoes.
Cook for 3 minutes or until the cheese is melted.
Sprinkle the finished chicken breast with tomatoes and cheese with finely chopped parsley and serve hot.
Cut thin slices of hard cheese; this recipe uses a savory cheese with fenugreek. Place the cheese slices on top of the tomatoes.
Cover the fillet with the parchment paper, leaving a small opening for steam to escape. Cook for 3 minutes or until the cheese is melted.
Sprinkle the finished chicken breast with tomatoes and cheese with finely chopped parsley and serve hot. I recommend serving it with mashed potatoes.
Bon appétit!
And there you have it—a beautiful and delicious chicken dish ready to be enjoyed! This Pan-Fried Chicken Breast with Tomatoes and Cheese is best served hot, straight from the pan. As suggested, it pairs wonderfully with creamy mashed potatoes, but a simple green salad or some steamed vegetables would also be a fantastic choice. Don't be afraid to experiment with different types of cheese—mozzarella, provolone, or even a sharp cheddar would be delicious. We hope this simple, elegant recipe becomes a new favorite in your home. Enjoy your meal!
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