Can I use frozen chicken breast?

Yes, but thaw it completely in the fridge and pat dry with paper towels before slicing to remove excess water.

Why did my eggs turn out dry?

They were likely overcooked. Remove from heat as soon as they set but still look glossy. Residual heat will finish cooking them perfectly.

How to make it fluffier?

Whisk in 1 tablespoon of milk or water before cooking — it adds extra volume and fluffiness.

Absolutely — sprinkle grated Parmesan or Cheddar over the eggs 1 minute before they're done and stir; it will melt into a creamy sauce.

Scramble with chicken

Name: Scramble with chicken
Total time: 10 min
Yield: 1 порция
Cuisine: International
Ingredients: Chicken — 100 g; Vegetable oil — 20 g; Chicken egg — 165 g

15min

285g

Nutrition per 100g

331

This chicken scramble is the perfect choice when you crave a hearty, healthy breakfast but have no time to spare. Golden chicken pieces paired with creamy, perfectly cooked eggs create a dish that's impossible to resist. Ready in minutes, it rivals any restaurant version in taste and nutrition.

WHAT YOU WILL NEED

From ingredients

3 products

Base

Chicken100 g

Chicken egg165 g

Cooking Fat

Vegetable oil20 g

SIMPLE PROCESS

Step by step recipe

The key to this dish is proper cooking technique. Cube the chicken evenly so it cooks through quickly while staying juicy. Whisk the eggs with salt — just until blended, not frothy. Stir constantly while cooking to achieve a soft, creamy texture, not dry curds. Remove from heat as soon as the eggs set but are still slightly moist.

Step 1

Cube the chicken

Cut 100 g (3.5 oz) of chicken breast into small cubes, about 1.5 cm (½ inch), for quick, even cooking.

Step 2

Sauté the chicken

Heat 20 g (1½ tbsp) of vegetable oil in a skillet over medium heat. Add the chicken and sauté for 3–5 minutes, stirring, until golden brown.

Step 3

Whisk the eggs with salt

In a bowl, whisk 165 g (about 3 large) eggs with a pinch of salt using a fork — just until blended, not frothy.

Step 4

Add eggs and scramble

Pour the egg mixture over the chicken in the skillet. Cook over medium heat, stirring constantly with a spatula, until the eggs are just set but still creamy (about 3–4 minutes).

Step 5

Serve

Transfer immediately to a plate, garnish with fresh herbs if desired, and serve hot.

CHEF'S TIP

Use skinless chicken breast

Boneless, skinless chicken breast works best — it cooks quickly and stays tender. Fresh, chilled meat is juicier than frozen.

Don't overcook the chicken

Sauté the chicken cubes for just 3–5 minutes until golden. Overcooking makes them dry and tough.

Get creamy eggs

Stir the eggs constantly with a spatula while cooking to prevent them from forming a solid omelet. Remove from heat when just set and still glossy.

Add fresh herbs at the end

Sprinkle with fresh dill or parsley before serving for extra aroma and a pop of colour.

SUBSTITUTIONS

Add your taste

Chicken → turkey or ham Swap chicken for turkey or diced ham for a richer flavour.
Vegetable oil → butter For a creamier taste, sauté the chicken in 20 g of butter instead of oil.
Add vegetables Sauté diced bell peppers, tomatoes, or spinach along with the chicken for extra moisture and nutrients.
Egg-free (vegan) Use chickpea flour mixed with water (1:2) and black salt for an eggy flavour — a plant-based scramble.

HOW TO STORE

How to Store Chicken Scramble

Best eaten fresh, but leftovers can be refrigerated in an airtight container for up to 1 day. Reheat with a splash of water or milk to restore creaminess. Do not freeze — eggs become watery and rubbery upon thawing.

GOOD TO KNOW