Как приготовить СОЧНУЮ куриную грудку
Как приготовить СОЧНУЮ куриную грудку is a easy Russian recipe that serves 2. 220 calories per serving. Recipe by Лера Рослякова on YouTube.
Prep: 7 min | Cook: 6 min | Total: 23 min
Cost: $5.10 total, $2.55 per serving
Ingredients
- 2 pieces Chicken Breast (boneless, skinless, about 200‑250 g each)
- 1 tablespoon Vegetable Oil (neutral oil with high smoke point)
Instructions
Butterfly the chicken breast
Place the breast on a cutting board, cut horizontally from the thick side toward the opposite edge, stopping about 1 cm before the end, then open like a book.
Time: PT2M
Cover and pound to even thickness
Cover the opened breast with plastic wrap and gently pound with the flat side of a meat mallet until the thickness is uniform, about 7 mm.
Time: PT3M
Season lightly (optional)
Season both sides with a pinch of salt and pepper, if desired.
Time: PT1M
Preheat the skillet
Place the skillet over medium heat for about two minutes until a drop of water sizzles.
Time: PT2M
Temperature: medium
Add oil and sear first side
Add the tablespoon of oil, swirl, then lay the chicken breast flat. Cook for 2 minutes without moving.
Time: PT2M
Temperature: 180°C
Flip and finish the other side
Turn the breast with tongs and cook the other side for another 2 minutes, until the interior reaches 74 °C.
Time: PT2M
Temperature: 180°C
Rest and serve
Transfer the chicken to a plate, let it rest for 2 minutes, then slice and serve.
Time: PT2M
Nutrition Facts
- Calories
- 220
- Protein
- 30 g
- Carbohydrates
- 0 g
- Fat
- 8 g
- Fiber
- 0 g
Dietary info: Gluten-Free, High-Protein, Low-Carb
Allergens: None
Ingredient Substitutions
- Instead of Chicken Breast: Turkey breast
- Instead of Vegetable Oil: Canola oil, Sunflower oil
Equipment Needed
- Cutting Board
- Sharp Knife
- Plastic Wrap
- Meat Mallet or Rolling Pin
- Skillet or Frying Pan
- Tongs
- Instant‑Read Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Butterflying without cutting all the way through.
- Pounding to a uniform 7 mm thickness.
- Avoiding over‑cooking; each side only 2 minutes.
Chef Tips from the Video
- A light dusting of flour before searing creates a crispier crust.
- Finish with a squeeze of fresh lemon for brightness.
Troubleshooting
Chicken turns dry.
Ensure the breast is pounded to an even 7 mm thickness and do not exceed 2 minutes per side.
Uneven cooking, with a raw center.
Check that the meat is uniformly thin; if still thick, lower the heat and add a lid for the last minute.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended; texture changes after freezing.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Butterfly and pound the chicken up to 24 hours ahead; keep wrapped in the fridge.
- Season just before cooking to prevent drawing out moisture.
Frequently Asked Questions
What is the cultural significance and history of the butterflied chicken technique in French cuisine?
The butterflied, or "escalope," technique originated in French culinary tradition to create thin, uniformly cooked cuts of meat. It allows quick cooking while preserving juiciness, a principle that French chefs have used for centuries in dishes like chicken Milanese.
How does the French "escalope" method used in this recipe differ from traditional Russian chicken preparations?
Traditional Russian chicken often involves larger, bone‑in pieces that are braised or baked, which can dry out the meat. The French escalope method thins the meat, enabling a fast pan‑sear that locks in moisture, offering a lighter, juicier result.
What occasions or celebrations is a juicy pan‑fried chicken breast traditionally associated with in Russian home cooking?
In Russian households, a simply prepared, juicy chicken breast is a staple for everyday family meals and is also served at informal gatherings, picnics, and as a protein‑rich component of a festive buffet.
What other Russian dishes pair well with this juicy butterflied chicken breast?
It pairs beautifully with classic sides such as buckwheat kasha, mashed potatoes, fresh cucumber‑tomato salad, or a light dill‑yogurt sauce, creating a balanced Russian‑style plate.
What are the authentic traditional ingredients for a French‑style chicken escalope versus acceptable substitutes?
Authentic French escalope uses boneless chicken, a touch of flour, butter or neutral oil, and sometimes a splash of white wine. In this simplified version, vegetable oil replaces butter, and seasoning is optional, making it accessible while staying true to the technique.
How has the butterflied chicken technique evolved in modern Russian cooking channels like Лера Рослякова?
Modern Russian cooking channels, including Лера Рослякова, have adapted the classic French escalope by emphasizing speed and minimal equipment, showing home cooks how to achieve restaurant‑level juiciness without sous‑vide or fancy tools.
What common misconceptions exist about making juicy chicken breast without a sous‑vide?
Many think that only sous‑vide can keep chicken juicy, but the key is uniform thickness and short, high‑heat searing. This recipe disproves that myth by using a simple butterflied, pounded cut.
What are the most common mistakes to avoid when making this juicy pan‑fried chicken breast?
Common errors include over‑cooking (exceeding 2 minutes per side), uneven pounding leading to thin edges, and using too high heat which dries the exterior before the interior warms.
Why does this recipe call for a 7 mm thickness instead of a thinner cut?
A 7 mm thickness provides enough meat for a satisfying bite while still cooking quickly enough to retain moisture; thinner cuts can become rubbery, and thicker cuts risk a dry exterior.
Can I make this butterflied chicken ahead of time and how should I store it before cooking?
Yes, you can butterfly and pound the chicken up to a day ahead. Keep it tightly wrapped in plastic wrap and refrigerate; bring to room temperature briefly before searing.
What does the YouTube channel Лера Рослякова specialize in?
The YouTube channel Лера Рослякова focuses on practical Russian home‑cooking tutorials, offering quick, budget‑friendly recipes and technique hacks for everyday cooks.
How does the YouTube channel Лера Рослякова's approach to Russian cooking differ from other Russian cooking channels?
Лера Рослякова emphasizes minimal equipment, clear visual steps, and scientific explanations (like protein behavior) which set her apart from channels that rely on traditional, slower methods.
Last updated: September 6, 2026
