Piletina sa Kajmakom (Chicken with Kajmak Cream)

Name: Piletina sa Kajmakom (Chicken with Kajmak Cream)
Total time: 25 min
Yield: 1 serving
Cuisine: Balkan
Ingredients: 1 boneless, skinless chicken breast (approx. 180g); 1 tbsp vegetable oil; Salt and black pepper, to taste; 1 garlic clove, minced; 2 tbsp kajmak (or substitute with a mix of feta and cream cheese); 1 tbsp sour cream; 1 tsp chopped fresh parsley (optional)

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25 minTotal time

EasyDifficulty

430kcal / serving

Ingredients

For 1 serving

servings

1 boneless, skinless chicken breast (approx. 180g)
1 tbsp vegetable oil
Salt and black pepper, to taste
1 garlic clove, minced
2 tbsp kajmak (or substitute with a mix of feta and cream cheese)
1 tbsp sour cream
1 tsp chopped fresh parsley (optional)

Ingredient substitutions

Vegetable oil An equal amount of neutral canola or sunflower oil.
Kajmak The listed mixture of feta and cream cheese, blended until smooth; use enough to match the 2 tablespoons.
Fresh parsley An equal amount of finely chopped fresh chives, or omit it.

Nutrition per serving

Estimated values for 1 serving, 430 kcal

Protein46 g

Carbohydrates4 g

Fat25 g

Fiber 0 g · Sugar 2 g · Sodium 650 mg

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A classic Balkan main dish featuring juicy chicken breast smothered in a rich kajmak cheese sauce. This comforting meal brings the flavors of the Balkans to your table, perfect for a hearty dinner.

Main Dish Balkan

Steps

Pat the chicken breast dry and season both sides with salt and pepper.
Heat the oil in a skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until golden and cooked through. Remove and keep warm.
In the same skillet, reduce heat to low and add the minced garlic. Sauté for 30 seconds until fragrant.
Stir in the kajmak and sour cream, cooking gently until smooth and warmed through.
Return the chicken to the pan, spoon sauce over the top, and heat for another minute.
Plate the chicken, pour extra sauce on top, and garnish with fresh parsley if desired.

Tips for Piletina sa Kajmakom (Chicken with Kajmak Cream)

The sauce should look glossy and coat a spoon; keep it gentle, since high heat can make the dairy separate.
A thick chicken breast may brown before its center is done; choose a similarly sized piece for more even cooking.
Have the kajmak and sour cream ready before starting: the 25-minute total leaves little time for pauses.