Skillet Chicken Fillet Dredged in Flour
A tasty dinner of juicy chicken with bright vegetables and olives. In this recipe, the chicken turns out tender and juicy. You can cook any part of the bird this way. It’s best to make this dish in autumn, when vegetables are rich in flavor and color.
Updated : 27 February, 2026
Easy
About 30 min.
Ingredients
1.2 kilograms
Chicken fillet
2
Bell pepper
1
Tomato
1
Onions
1
Garlic
16
Olive
4 tablespoon
Wheat flour
to taste
Salt
to taste
Dry spices
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make skillet chicken fillet in flour? Prepare all ingredients. I used chicken thighs - removed the skin and bones. Choose medium bell peppers and a medium tomato, and a large onion. You can replace the tomato with ketchup, tomatoes in their own juice, or tomato paste - adjust amounts to taste. Using peppers of different colors makes the dish brighter. Any herbs will work; I used cilantro and thyme.
Step 2
Rinse the chicken under running water. The bones and skin left from the thighs can be used for another dish, for example to make broth. Pat the pieces dry with paper towels so there’s no moisture - this reduces splattering while frying.
Step 3
Rub the fillet with salt and spices. If you use a ready-made spice blend, read the ingredient list - many blends already contain salt, so take that into account to avoid oversalting. Leave to marinate at room temperature for 15-30 minutes.
Step 4
Peel, rinse, and slice the onion into thin half-rings. To avoid eye irritation, rinse the onion and the knife with cold water. A cutting board won’t absorb onion smell as much if you rub it with a piece of lemon before slicing.
Step 5
Wash the bell pepper, remove the stem, cut it open, remove the seeds, and cut into large pieces.
Step 6
Wash the tomato, remove the stem, and cut into small pieces of any shape. My tomatoes were small, so I used 2. Peel and mince the garlic using a garlic press or a fine grater.
Step 7
Roll each piece of chicken fillet slightly and coat it in flour on all sides.
Step 8
Use a skillet about 22 cm (8.7 in) in diameter. Heat the pan with oil over medium heat and add all the chicken pieces. Increase the heat and fry until browned on one side.
Step 9
Flip the fillet, lower the heat, and fry on the other side for 10-15 minutes.
Step 10
This method keeps the chicken juicy. When the chicken browns on the other side, remove it from the skillet.
Step 11
In the same oil, sauté the onion over medium heat, stirring occasionally. Don’t brown it too much - it should become soft and translucent. Lightly salt it.
Step 12
Add the pepper and the chicken to the onions, mix, and simmer for 5 minutes.
Step 13
Add the tomato and garlic to the skillet. Mix and cook for 3 more minutes.
Step 14
Finally, add the olives, mix, cover with a lid, and leave on low heat for 5 minutes. You can halve the olives lengthwise or slice into rings. I prefer adding them whole, so I didn’t cut them.
Author note
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