Can I use ground chicken instead of breast?

It's better to blend the breast — it gives a smoother texture. Ready-made mince will make the soufflé denser.

Why does my soufflé sink?

The egg whites may not have been whipped enough, or the oven was opened during baking.

This recipe doesn't need flour. If desired, add 1 tbsp of cornstarch for stability.

How long should I bake the soufflé?

Bake for 30 minutes at 180°C (350°F). Cover with foil if the top browns too quickly.

Chicken souffle

Name: Chicken souffle
Total time: 30 min
Yield: 2 порции
Cuisine: International
Ingredients: Chicken fillet — 500 g; Chicken egg — 165 g; Semi-hard cheese — 50 g; Salt — 5 g; Ground Red Pepper — 3 g; Black pepper powder — 3 g; Garlic — 10 g

50min

736g

Nutrition per 100g

169

This chicken soufflé is pure tenderness on your plate. Airy, light texture, juicy ground chicken, and melted cheese make it perfect for kids, diet meals, or simply healthy eating. Whipped egg whites give it a feather-light texture, while garlic and spices add a pleasant aroma. At just 169 calories, it's refined, nutritious, and delicious.

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WHAT YOU WILL NEED

From ingredients

7 products

Base

Cheese

Spices

Black pepper powder3 g

Garlic10 g

SIMPLE PROCESS

Step by step recipe

The secret is stiffly beaten egg whites and gently folding them into the chicken mixture to keep it airy. Blend the chicken into a smooth paste, mix with egg yolks and spices, then fold in the whites. Bake at 180°C for 30 minutes until golden and puffed.

Step 1

Blend the Chicken

Cut the chicken breast into pieces and blend in a food processor until completely smooth.

Step 2

Separate the Eggs

Separate the yolks from the whites. Chill the whites in the fridge for 10 minutes.

Step 3

Mix the Chicken Base

Add the egg yolks, salt, spices, and minced garlic to the chicken paste. Mix thoroughly.

Step 4

Whisk the Whites

Whisk the chilled egg whites with a mixer until stiff and glossy.

Step 5

Fold in the Whites

Gently fold the whipped whites into the chicken mixture using a spatula, lifting from bottom to top.

Step 6

Bake

Grease a baking dish, pour in the mixture, and sprinkle with grated cheese. Bake at 180°C (350°F) for 30 minutes until golden and puffed. Let rest for 5 minutes before serving.

CHEF'S TIP

Blend Chicken to a Paste

Blend the chicken until completely smooth in a food processor — this creates the tender base of the soufflé.

Whisk Whites to Stiff Peaks

Whisk egg whites until they hold stiff peaks — this is essential for the soufflé's fluffiness.

Fold Gently

Fold the egg whites into the chicken mixture using a spatula, lifting from bottom to top to keep it airy.

Don't Open the Oven

To prevent the soufflé from sinking, avoid opening the oven during the first 25 minutes of baking.

SUBSTITUTIONS

Add your taste

With Turkey Replace chicken with turkey breast for an even lighter, more delicate soufflé.
Add Mushrooms Fold 100g of finely chopped sautéed button mushrooms into the mixture for an earthy touch.
With Fresh Herbs Add chopped dill or parsley to the mixture for a fresh flavor.
Bake in a Slow Cooker Bake on the 'Bake' setting for 40 minutes until golden.

HOW TO STORE

How to Store Chicken Soufflé

Cool the soufflé, store in an airtight container in the fridge for up to 2 days. Reheat in the oven at 160°C (320°F) for 5-7 minutes or in the microwave. Freezing is not recommended — the texture becomes watery.

GOOD TO KNOW