Chicken breasts are both diet-friendly and can act as a great vehicle for stronger flavors, but unfortunately, they often come out dry and boring. Technique and sauce are key, so here are 37 ways to make the humble chicken breast delicious.
Chicken Potato Skillet
Recipe by Tori Hammontree
Tori layers golden baby potatoes, bell peppers, onion, bacon and chicken breast in a skillet and finishes it with sharp cheddar and ranch. She notes sour cream would work too.
Don't lose these recipes! Drop your email and we'll send them to you, so you've got them handy the next time you're planning dinner.
Skillet Lemon Butter Chicken Cutlets
Cooking the breasts and sauce separately is what keeps them moist. A simple lemon butter sauce makes this a great summer dish.
Ingredients
Method
- Slice each breast horizontally into two cutlets and pound to an even 1/2-inch thickness. Season with salt and pepper and dredge lightly in flour.
- Heat olive oil in a wide skillet over medium-high. Cook the cutlets in two batches for 3 to 4 minutes per side, until the thickest part reaches 165°F; transfer to a plate.
- Add broth and lemon juice to the skillet and scrape up the browned bits. Simmer for 3 minutes.
- Turn off the heat and whisk in cold butter a piece at a time. Return the chicken for 1 minute, coat with sauce and serve.
Smoky Paprika Chicken with Peppers
I love a fajita, and this is basically a chicken fajita, minus the tortilla. Red and yellow bell peppers are used here, but green works great too.
Ingredients
Method
- Season the chicken with salt, paprika and pepper. Heat 1 tablespoon oil in a wide skillet over medium-high.
- Cook chicken in one layer for 3 minutes per side until browned and 165°F in the thickest strip; transfer to a plate.
- Add remaining oil, peppers and onion and cook 6 minutes. Add garlic and tomato paste for 1 minute, then broth and simmer 2 minutes.
- Return chicken and its juices, toss for 1 minute and serve.
Mushroom Dijon Chicken Breasts
This is one of those recipes that showcases classical French technique — call it poulet à la moutarde if you're feeling fancy — but is as simple as can be. Chicken, mushrooms, and a creamy mustard sauce, perfect alongside a crusty baguette.
Ingredients
Method
- Season cutlets with salt and pepper. Brown mushrooms in 1 tablespoon oil for 7 minutes and transfer them to a plate.
- Add remaining oil and cook cutlets 3 to 4 minutes per side, until 165°F in the thickest part; transfer to the plate.
- Cook shallot for 1 minute, add broth and Dijon and simmer 4 minutes. Stir in cream and mushrooms and simmer 2 minutes.
- Return chicken just long enough to coat in sauce and serve.
Honey Garlic Skillet Chicken
With their relatively neutral flavor, chicken breasts are great with a strong glaze. Watch the glaze carefully; it can burn if left unchecked.
Ingredients
Method
- Season the cutlets with salt and pepper. Heat vegetable oil in a wide skillet over medium-high.
- Cook chicken for 3 to 4 minutes per side, until the thickest part reaches 165°F; move to a plate.
- Turn off the heat, stir in sesame oil and return chicken for 1 minute to coat.
Caprese Tomato Mozzarella Chicken
If you like a Caprese salad or sandwich, the same flavor profile goes great with chicken. Especially outside of summer, cherry tomatoes are the best way to get fresh tomato flavor, as bigger supermarket tomatoes can be awfully bland.
Ingredients
Method
- Season cutlets with salt and pepper. Heat 1 tablespoon oil in a skillet and cook chicken 3 to 4 minutes per side until 165°F; transfer to a plate.
- Add remaining oil and tomatoes and cook 6 minutes until collapsed. Add garlic for 30 seconds and stir in pesto.
- Return chicken, top each cutlet with mozzarella, cover and cook on low for 2 minutes just until cheese softens.
- Drizzle balsamic into the tomato sauce, spoon it around the chicken and serve.
Weeknight Chicken Piccata
Pounding out chicken breasts into thin cutlets is such a great old-school technique. They cook quickly, and more surface area means more space for that delicious sauce to spread out.
Ingredients
Method
- Season cutlets with salt and pepper and dredge lightly in flour.
- Heat oil in a skillet and cook cutlets 3 to 4 minutes per side, until 165°F in the thickest part; transfer to a plate.
- Add broth, lemon juice and capers, scrape the skillet and simmer 4 minutes.
- Turn off heat and whisk in butter a piece at a time. Return chicken for 1 minute, coat and serve.
Sheet-Pan Rosemary Chicken and Potatoes
Sheet pans are a great way to feed a big group with minimal effort. Just make sure to stagger the timing so the potatoes and chicken breast finish at the same time.
Ingredients
Method
- Heat the oven to 425°F. Toss potatoes with 2 tablespoons oil, 3/4 teaspoon salt, rosemary and garlic powder and roast cut-side down for 15 minutes.
- Pound or butterfly chicken to an even 3/4-inch thickness. Coat with remaining oil, salt and pepper.
- Turn potatoes and add chicken to the pan. Roast 16 to 20 minutes, removing each breast when its thickest part reaches 165°F.
- Rest chicken 5 minutes, toss potatoes with lemon juice and serve.
Parmesan Panko Baked Chicken
I love fried chicken, but I don't love how my kitchen looks afterward. This lighter, lower-hassle version uses a layer of Dijon instead of an egg wash and a Parmesan panko crust for a baked chicken breast that tastes as good as fried.
Ingredients
Method
- Heat the oven to 425°F with a rimmed sheet pan inside. Pound chicken to an even 1/2-inch thickness and season with salt and pepper.
- Mix panko, Parmesan, garlic powder and oil. Brush chicken thinly with Dijon and press crumbs onto both sides.
- Set chicken on the hot pan and bake for 8 minutes, turn carefully and bake 7 to 10 minutes more.
- Remove each piece when the center reaches 165°F and rest 5 minutes before serving.
Balsamic Tomato Baked Chicken
I think the best way to do sweet-and-savory is to pair savory ingredients with natural sweetness, in this case, cherry tomatoes, red onion, and balsamic. The almost-a-glaze clings beautifully to butterflied chicken breasts.
Ingredients
Method
- Heat the oven to 425°F. Butterfly or pound chicken to an even 3/4-inch thickness and season with 1 teaspoon salt and pepper.
- Toss tomatoes, onion and garlic in a 9-by-13-inch dish with olive oil and remaining salt. Set chicken among the vegetables.
- Whisk balsamic, honey and oregano and pour over the chicken.
- Bake for 20 to 25 minutes, removing the chicken when it reaches 165°F. Rest 5 minutes and spoon roasted tomatoes over it.
Maple Mustard Chicken with Root Vegetables
Honey mustard is great, but it's done to death, so why not try maple mustard for a change? Be sure not to overdo it with the maple syrup, though, as it can easily veer into breakfast territory.
Ingredients
Method
- Heat the oven to 425°F. Toss carrots and parsnips with 2 tablespoons oil and 3/4 teaspoon salt and roast for 18 minutes.
- Pound chicken to an even 3/4-inch thickness and season with remaining salt and pepper.
- Whisk Dijon, maple, vinegar, thyme and remaining oil. Turn vegetables, add chicken and brush everything with the glaze.
- Roast 16 to 20 minutes more, removing chicken at 165°F. Rest 5 minutes before serving.
Salsa Verde Chicken Rice Bake
Rice and black beans cooked together are a Caribbean staple, but I find that it gets mushy. Cooking the two separately ensures good texture, and salsa verde adds fresh flavor.
Ingredients
Method
- Heat the oven to 400°F and grease a 9-by-13-inch dish. Mix rice, beans, 1 cup salsa, 1/2 teaspoon salt and cumin in the dish.
- Lay the chicken cutlets over the rice, season with remaining salt and spoon remaining salsa over them.
- Cover and bake 15 minutes. Uncover, add Monterey Jack and bake 5 to 10 minutes more.
- Remove when every cutlet reaches 165°F. Rest 5 minutes before serving.
Greek Lemon Feta Baked Chicken
This is the kind of simple oven bake that's perfect for a potluck or a big family dinner. While I'm normally all about creamy feta, this is a rare example where I think the crumbly kind works better.
Ingredients
Method
- Heat the oven to 425°F. Pound chicken to an even 3/4-inch thickness and season with salt and pepper.
- Arrange chicken, tomatoes and olives in a 9-by-13-inch dish. Whisk oil, lemon juice, zest and oregano and pour over the pan.
- Bake for 15 minutes, scatter feta around the chicken and bake 5 to 10 minutes more.
- Remove each breast when it reaches 165°F and rest 5 minutes before serving with the pan juices.
Crockpot Salsa Chicken
Think of this as a lighter, fresher alternative to chili. While the slow cook means jarred salsas could be used here in a pinch, there really is no substitute for fresh.
Ingredients
Method
- Put chicken in a 6-quart slow cooker and spread salsa, beans, corn, chiles, cumin and salt around it.
- Cover and cook on low for 3 1/2 to 4 hours.
- Begin checking at 3 1/2 hours and remove the breasts as each reaches 165°F.
- At dinner, shred the chicken, return it to the sauce, stir in lime juice and serve.
Crockpot Cranberry Balsamic Chicken
Cranberry sauces can be so much more than a Thanksgiving side, and they go as well with chicken as they do with turkey. This recipe cooks the chicken in the sauce in a slow cooker, with a kick of balsamic vinegar.
Ingredients
Method
- Put cranberries and onion in a slow cooker and set chicken over them. Season with salt and pepper.
- Whisk broth, balsamic, honey, Dijon and rosemary and pour around the chicken.
- Cover and cook on low for 3 1/2 to 4 hours, checking early.
- Remove each breast when it reaches 165°F, rest 5 minutes, stir the burst berries into the sauce and spoon it over sliced chicken.
Crockpot Creamy Mushroom Chicken
Creamy dishes are tough in a Crock-Pot. They have a way of breaking. This recipe solves the issue by sticking a block of cream cheese on top and letting it slowly melt in.
Ingredients
Method
- Put mushrooms and onion in a slow cooker and lay chicken over them. Whisk broth, Dijon, Worcestershire, thyme, salt and pepper and pour around the meat.
- Set the cream cheese block on top, cover and cook on low for 3 1/2 to 4 hours.
- Remove each chicken breast when its thickest part reaches 165°F and rest it 5 minutes.
- Whisk cream cheese into the mushroom liquid, return sliced chicken briefly to coat and serve.
Crockpot Barbecue Pulled Chicken
Shredding chicken is a great foolproof technique. If the breasts dry out, you can just shred them and incorporate as much sauce as you want. This recipe uses canned tomato sauce, but I think you're better off using canned pureed tomatoes so you can control the seasoning.
Ingredients
Method
- Put chicken in a slow cooker. Whisk tomato sauce, vinegar, brown sugar, Worcestershire, mustard, paprika, garlic powder and salt and pour over it.
- Cover and cook on low for 3 1/2 to 4 hours.
- Remove the breasts as soon as the thickest one reaches 165°F and shred them on a rimmed plate.
- Stir the chicken into enough sauce to moisten, switch off the cooker and serve.
Crockpot Pesto Tomato Chicken
In the South of France, I love "pistou," basically a white bean soup dressed with a simple pesto. This slow-cooker version adds chicken breast for a little extra oomph, but like with the pistou, wait until the end to add the pesto.
Ingredients
Method
- Put beans and tomatoes in a slow cooker and lay chicken over them. Add broth, garlic, salt and pepper.
- Cover and cook on low for 3 1/2 to 4 hours.
- Remove each breast when its center reaches 165°F and rest it 5 minutes.
- Stir pesto and Parmesan into the beans, slice the chicken and return it briefly to the sauce.
Crockpot Chicken White Bean Stew
This is about as simple and healthy a stew as they come. Feel free to play with the herbs and spices to taste, and I think fresh thyme would work great here if you've got it.
Ingredients
Method
- Put beans, carrots, onion, tomatoes, broth, garlic, thyme, salt and pepper in a 6-quart slow cooker and nestle chicken into the liquid.
- Cover and cook on low for 4 to 4 1/2 hours.
- Begin checking at 4 hours and remove each breast when it reaches 165°F.
- Shred the chicken, return it to the stew, stir once and serve immediately.
Air Fryer Garlic Parmesan Chicken
Air fryers are where chicken breasts shine. A Parmesan crust crushes it here, ready for the dipping sauce of your choice.
Ingredients
Method
- Pound chicken to an even 1/2-inch thickness and season with salt and pepper. Heat the air fryer to 390°F.
- Set out flour, egg whisked with water, and panko mixed with Parmesan and garlic. Coat chicken in that order and spray lightly with oil.
- Air-fry in one layer for 6 minutes, turn, spray lightly and cook 5 to 8 minutes more.
- Remove each piece when its center reaches 165°F and rest 5 minutes.
Air Fryer Buffalo Chicken Breasts
Buffalo sauce works as well on breasts as it does on wings. An air fryer makes these a snap, but be sure to save the sauce for after they cook.
Ingredients
Method
- Pound chicken to an even 1/2-inch thickness. Toss with salt, garlic powder, paprika, pepper and oil.
- Heat the air fryer to 390°F and arrange chicken in one layer.
- Cook 6 minutes, turn and cook 5 to 8 minutes more, removing pieces at 165°F.
- Whisk hot sauce and butter, coat the rested chicken and serve.
Air Fryer Cajun Chicken
The air fryer is for more than frying. This recipe uses a spice rub, but be careful; it can dry out quickly.
Ingredients
Method
- Pound chicken to an even 1/2-inch thickness. Mix oil and all seasonings and rub over both sides.
- Heat the air fryer to 390°F.
- Arrange chicken in one layer and cook 6 minutes, turn and cook 5 to 8 minutes more.
- Remove each breast when the center reaches 165°F and rest 5 minutes before slicing.
Air Fryer Lemon Pepper Chicken
Lemon and pepper go great together, but as with most things, fresher is better. This recipe uses lemon zest, with a squeeze of fresh lemon juice at the end.
Ingredients
Method
- Pound chicken to an even 1/2-inch thickness. Rub with oil, zest, salt, pepper, garlic and onion powder.
- Heat the air fryer to 390°F and arrange chicken in one layer.
- Cook 6 minutes, turn and cook 5 to 8 minutes more, removing each piece when it reaches 165°F.
- Rest 5 minutes, drizzle with lemon juice and serve.
Air Fryer Cornflake Chicken
Cornflakes are another alternative for a deep-fried texture without frying. This recipe also uses yogurt in place of egg to keep the breading on, adding a tangy note.
Ingredients
Method
- Pound chicken to an even 1/2-inch thickness and season with salt and pepper. Heat the air fryer to 390°F.
- Mix yogurt and Dijon. Mix cornflakes with garlic powder and paprika. Coat chicken in yogurt, then press into crumbs and spray lightly.
- Cook in one layer for 6 minutes, turn, spray lightly and cook 5 to 8 minutes more.
- Remove each piece when its center reaches 165°F and rest 5 minutes.
Grilled Yogurt Herb Chicken
Yogurt marinades tenderize and flavor at the same time, while assisting with browning; it's a standard technique in the Indian kitchen. Be sure not to leave too much marinade on, or else you risk burning.
Ingredients
Method
- Pound chicken to an even 3/4-inch thickness. Mix yogurt, oil, lemon, garlic, oregano, dill, salt and pepper and coat chicken; refrigerate 2 to 8 hours.
- Heat a clean grill to medium-high and oil the grates. Scrape excess marinade from the chicken.
- Grill 5 to 6 minutes per side with the lid closed, turning once.
- Remove each breast when the thickest part reaches 165°F and rest 5 minutes.
Grilled Honey Lime Chicken
A good honey glaze should brown, not burn, so be careful. A generous dose of lime keeps this chicken from being too sweet, and feel free to finish with an additional squeeze at the end.
Ingredients
Method
- Pound chicken to an even 3/4-inch thickness. Whisk lime juice, oil, honey, garlic, cumin, salt and pepper and marinate chicken 30 minutes to 4 hours.
- Heat a grill to medium-high and oil the grates. Let excess marinade drip from chicken.
- Grill 5 to 6 minutes per side, turning once.
- Remove at 165°F in the thickest part and rest 5 minutes.
Grilled Smoky Barbecue Chicken
This is one of those recipes where a little char is part of the whole package. I like a thin layer of sauce on the chicken as it cooks, and then a generous slather afterward.
Ingredients
Method
- Pound chicken to an even 3/4-inch thickness. Rub with oil, paprika, garlic powder, salt and pepper.
- Heat a grill to medium and oil the grates. Grill chicken 5 minutes on the first side.
- Turn, cook 3 minutes, brush with sauce, turn and brush the other side. Cook 1 to 3 minutes more.
- Remove each breast at 165°F, rest 5 minutes and serve with unused sauce.
Greek Souvlaki-Style Grilled Chicken
You don't need to fuss around with skewers for that souvlaki flavor. A simple marinade and grill have you sorted.
Ingredients
Method
- Pound chicken to an even 3/4-inch thickness. Mix oil, lemon, garlic, oregano, salt and pepper and marinate chicken for 30 minutes to 2 hours.
- Heat a grill to medium-high and oil the grates. Drain excess marinade.
- Grill 5 to 6 minutes per side, turning once.
- Remove when the thickest part reaches 165°F, rest 5 minutes and slice.
Grilled Peach Balsamic Chicken
Unfortunately, it's hard to get a good peach outside a farmer's market. However, supermarket peaches still work for cooking, as in this recipe with grilled peaches and chicken marinated in peach preserves.
Ingredients
Method
- Pound chicken to an even 3/4-inch thickness and rub with oil, salt and pepper. Whisk preserves, balsamic and Dijon.
- Heat a grill to medium and oil the grates. Grill chicken 5 minutes on the first side and 3 minutes on the second.
- Brush chicken with glaze and add peaches cut-side down. Cook 2 to 4 minutes more, turning and glazing chicken once.
- Remove chicken at 165°F and rest 5 minutes; serve with grilled peaches.
Spinach Feta Stuffed Chicken
One of my favorite ways to eat chicken breast is stuffed, Cordon Bleu-style. Instead of ham and cheese, this recipe uses spinach and feta for a Greek-inspired twist.
Ingredients
Method
- Heat the oven to 400°F. Cut a deep pocket into the side of each breast without slicing through. Season inside and out with salt and pepper.
- Mix spinach, feta, cream cheese and garlic and divide among the pockets. Secure with toothpicks.
- Heat oil in an oven-safe skillet, brown chicken 2 minutes per side, then transfer the skillet to the oven.
- Bake 18 to 24 minutes until the thickest chicken beside the filling reaches 165°F. Rest 5 minutes and remove toothpicks.
Broccoli Cheddar Stuffed Chicken
If you like how broccoli and cheddar meld in a bread bowl, you'll love this recipe. Just make sure to dry the broccoli so you don't get an accidental soup inside your stuffed chicken.
Ingredients
Method
- Heat the oven to 400°F. Cut a pocket into each breast and season inside and out with salt and pepper.
- Mix broccoli, cheddar, cream cheese and garlic powder and stuff the pockets. Secure with toothpicks.
- Brown chicken in oil in an oven-safe skillet for 2 minutes per side, then transfer to the oven.
- Bake 18 to 24 minutes until the thickest chicken reaches 165°F. Rest 5 minutes and remove toothpicks.
Mushroom Swiss Stuffed Chicken
Mushrooms and cheese go great on top of a chicken breast, so it only makes sense that they go well inside one, too. Be sure to cook the mushrooms dry to concentrate the flavor and optimize the texture.
Ingredients
Method
- Heat the oven to 400°F. Cook mushrooms, shallot and thyme in butter for 8 minutes until browned and dry; cool.
- Cut a pocket in each breast and season with salt and pepper. Mix mushrooms with Swiss, fill the pockets and secure with toothpicks.
- Brown chicken in oil in an oven-safe skillet for 2 minutes per side, then transfer to the oven.
- Bake 18 to 24 minutes until chicken reaches 165°F beside the filling. Rest 5 minutes and remove toothpicks.
Sun-Dried Tomato Mozzarella Stuffed Chicken
Growing up in the '90s, sun-dried tomatoes were everywhere, and they're overdue for a comeback. They do well in sauces and salads, and this chicken really highlights their concentrated, almost jammy flavor.
Ingredients
Method
- Heat the oven to 400°F. Cut a deep pocket in each breast and season inside and out with salt and pepper.
- Mix mozzarella, sun-dried tomatoes, basil and garlic. Fill the pockets and secure with toothpicks.
- Brown chicken in oil in an oven-safe skillet for 2 minutes per side, then transfer to the oven.
- Bake 18 to 24 minutes until the chicken beside the filling reaches 165°F. Rest 5 minutes and remove toothpicks.
Chicken Marsala with Mushrooms
I normally do chicken Marsala with thighs, but breasts are fine as long as you don't overcook them. Swap out the fortified wine if you want — Madeira or sherry work great too.
Ingredients
Method
- Season cutlets with salt and pepper and dredge lightly in flour. Heat oil in a skillet.
- Cook chicken 3 to 4 minutes per side until 165°F and transfer to a plate.
- Brown mushrooms for 7 minutes, add Marsala and broth and simmer 5 minutes.
- Turn off heat, whisk in butter and return chicken for 1 minute to coat.
Creamy Tomato Basil Chicken
Think of this as penne alla vodka, keto edition. Instead of pasta, a chicken breast delivers the flavorful sauce, and while this recipe finishes it with pesto, that seems pretty optional to me.
Ingredients
Method
- Season cutlets with salt and pepper. Heat oil in a skillet and cook chicken 3 to 4 minutes per side until 165°F; transfer to a plate.
- Add garlic and tomato paste for 1 minute, then crushed tomatoes and dried basil and simmer 4 minutes.
- Stir in cream and simmer 2 minutes. Turn off heat and stir in pesto.
- Return chicken for 1 minute to coat and serve.
Orange Ginger Glazed Chicken
I love takeout orange chicken, and sometimes I want that same flavor profile without all the breading. This recipe preserves that flavor, but in a much more waistline-friendly format.
Ingredients
Method
- Season cutlets with salt and pepper. Heat oil in a skillet and cook chicken 3 to 4 minutes per side until 165°F; transfer to a plate.
- Whisk orange juice, soy sauce, vinegar, honey, ginger, garlic and cornstarch while cold.
- Pour into the skillet and simmer 3 to 4 minutes until glossy and thick.
- Return chicken for 1 minute, turn to coat and serve.
Coconut Curry Chicken Cutlets
If you don't have time to make a full-bore Indian butter chicken, this gets you halfway there. Try mixing coconut milk and yogurt for a tangy twist.
Ingredients
Method
- Season cutlets with salt. Heat oil in a skillet and cook chicken 3 to 4 minutes per side until 165°F; transfer to a plate.
- Cook onion for 4 minutes, add curry powder, ginger and garlic and cook 45 seconds.
- Stir in coconut milk and tomatoes and simmer 6 minutes until lightly thickened.
- Turn off heat, stir in lime juice and return chicken for 1 minute to coat.
