A delicious and easy chicken omelette recipe, made with tender chicken, eggs, onion, garlic and parsley. A quick, protein-rich breakfast, lunch or light dinner, ready in just 45 minutes.
This easy chicken omelette recipe combines fluffy eggs with tender chicken, sautéed onion, garlic, parsley, and simple seasonings for a delicious homemade meal everyone will love. Whether you're preparing breakfast, brunch, lunch, or a light weeknight dinner, this versatile omelette is made with everyday ingredients and delivers plenty of flavor in every bite.
One of the best things about this recipe is that it's a great way to use up leftover chicken, creating a complete meal in under an hour. Serve with a fresh green salad, Roasted Potatoes, or Homemade Bread for a complete and satisfying meal, perfect for any time of day.
If you're looking for quick and easy dinner ideas on busy weeknights, try these comforting options: Portuguese Beef and Onions (Bifes de Cebolada), Simple Chicken Rice, or Fish with Lemon and Onion Sauce.
Ingredients for Easy Chicken Omelette
Here you'll find all the ingredients needed to make this recipe:
- Boneless skinless chicken breast - Provides lean protein and a tender filling for the omelette.
- Eggs - Form the base of the omelette, creating a soft and fluffy texture that holds the filling together.
- Onion - Adds flavor when sautéed.
- Pepper - Adds a slightly spicy touch and enhances the overall seasoning.
- Nutmeg - Adds an aromatic note that enhances the egg mixture.
- Olive oil - Used for cooking the chicken and eggs, adding flavor and preventing the eggs from sticking.
- Garlic - Adds a flavorful and aromatic base flavor that enhances the overall taste.
- Parsley - Adds flavor, freshness, and color.
- Salt - Enhances all the flavors.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Chicken Omelette
Step 1: Place the chicken breasts in a saucepan with water seasoned with salt and a small onion. Bring to a boil over high heat. Once boiling, reduce the heat to low and simmer for 10 to 12 minutes, or until the chicken is completely cooked.
Step 2: Drain the chicken, let it cool slightly, and flake it with two forks. Set aside.
Step 3: In a bowl, whisk the eggs with the chopped parsley until obtain a smooth mixture. Set aside.
Step 4: In a non-stick skillet, add the olive oil, chopped onion and the chopped garlic. Stir with a wooden spoon and sauté over low heat until the onion is soft and lightly golden, stirring occasionally.
Step 5: Add the flaked chicken and season with pepper and nutmeg. Stir and cook for about 5 minutes, stirring occasionally.
Step 6: Pour in the beaten eggs and cook until the base of the omelet begins to turn lightly golden. Using a spatula, carefully fold the omelette and continue cooking until it is golden brown and fully set.
Tips for Easy Chicken Omelette
• Cook the chicken just until tender to keep it juicy.
• Sauté the onion and garlic until lightly golden.
• Beat the eggs well to obtain a lighter and fluffier texture.
• Use a good quality non-stick skillet to make folding the omelet easier.
• Cook over medium-low heat to prevent the eggs from overcooking.
• Avoid overfilling the omelet so it folds perfectly without breaking.
FAQs
Can I use leftover chicken?
Absolutely. Leftover roasted or grilled chicken works perfectly and makes this recipe even quicker to prepare.
What type of chicken should I use?
Boneless, skinless chicken breast is ideal, but shredded chicken thighs also work well for a richer flavor.
Can I add cheese?
Yes. Cheddar, mozzarella, or Parmesan cheese melts beautifully inside the omelette.
How do I keep my omelette fluffy?
Whisk the eggs well before cooking and cook over medium-low heat to prevent them from becoming rubbery.
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Easy Chicken Omelette
A delicious and easy chicken omelette recipe, made with tender chicken, eggs, onion, garlic and parsley. A quick, protein-rich breakfast, lunch or light dinner, ready in just 45 minutes.
- 200 grams (7 ounces) boneless skinless chicken breast
- 4 large eggs
- 1 medium onion
- 1 small onion to cook the chicken
- 1/2 teaspoon pepper
- 1/2 teaspoon nutmeg
- 50 ml (1/4 cup) olive oil
- 2 cloves of garlic
- Parsley (to taste)
- Salt (to taste)
- Place the chicken breasts in a saucepan with water seasoned with salt and a small onion. Bring to a boil over high heat. Once boiling, reduce the heat to low and simmer for 10 to 12 minutes, or until the chicken is completely cooked.
- Drain the chicken, let it cool slightly, and flake it with two forks. Set aside.
- In a bowl, whisk the eggs with the chopped parsley until obtain a smooth mixture. Set aside.
- In a non-stick skillet, add the olive oil, chopped onion and the chopped garlic. Stir with a wooden spoon and sauté over low heat until the onion is soft and lightly golden, stirring occasionally.
- Add the flaked chicken and season with pepper and nutmeg. Stir and cook for about 5 minutes, stirring occasionally.
- Pour in the beaten eggs and cook until the base of the omelet begins to turn lightly golden. Using a spatula, carefully fold the omelette and continue cooking until it is golden brown and fully set.
