- 1 1-Pan-roasted chicken breast
- 2 2-Chicken Breast Pasta with Spinach and Sun-Dried Tomato Sauce
- 3 3-Chicken Balsamic Salad
- 4 4-Pan-Roasted Chicken Breasts with Wild Mushrooms
- 5 5-Chicken, Broccoli and Mushroom Stir Fry
- 6 6-Grilled Chicken Breast Topped with Blue Cheese and Apples
- 7 7-Cobb Salad with Crispy Chicken Breasts Recipe
- 8 8-Dijon-Crusted Oven Roasted Chicken Breasts Recipe
- 9 9-Smothered Chicken Breasts Recipe
- 10 10-Skinny Buffalo Chicken Dip Casserole Recipe
- 11 11-Grilled Rosemary Lemon Chicken Kebabs Recipe
Chicken breast recipes are sometimes the bane of a dieter’s existence. And it can feel impossible to achieve a healthy and satisfying meal without making significant changes to your menu. But you need to keep in mind that chicken breast is an excellent, low-fat source of protein, while also being so versatile that it doesn’t necessarily need to be your go-to meat if you do not want it to be. Such a versatile piece of meat deserves some stunning recipes!
1-Pan-roasted chicken breast
The chicken breast is one of the most widely used cuts of poultry. Inexpensive, easy to prepare, and delicious, it’s no wonder this cut has become a staple in many households.
We’ve created a step-by-step guide to help you master this cooking technique, which will show you how to pan-roast a chicken breast so it’s juicy and tender on the inside, with a crispy skin that seals in all the flavor.
Preheat the oven to 450 degrees Fahrenheit. Heat 2 tablespoons olive oil in a large frying pan over medium-high heat until shimmering hot. Season both sides of the chicken breasts with salt and pepper.
Place chicken in the frying pan skin-side down and cook for 6 to 7 minutes or until golden brown. Once golden brown, flip the chicken over and transfer the frying pan to the oven. Cook for an additional 8 minutes or until internal temperature registers 165 degrees Fahrenheit. Remove from oven and let rest for 5 minutes before serving.
2-Chicken Breast Pasta with Spinach and Sun-Dried Tomato Sauce
Spinach and Sun-Dried Tomato Chicken Pasta
One Skillet Spinach and Sun-Dried Tomato Chicken Pasta is a delicious meal packed with flavor! Filled with hearty pasta, tender chicken, fresh spinach, and sun-dried tomatoes all in a garlic Parmesan sauce. It’s an easy dinner your family will love!
Course Main Course, Pasta
Keyword chicken, easy dinner recipe, one-skillet pasta, pasta recipe, sun-dried tomato pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
8 ounces penne pasta uncooked – or any other cut of noodles you prefer- use gluten-free if needed. I used gluten free Banza penne.
2 tablespoons extra virgin olive oil divided use
1 pound boneless skinless chicken breasts trimmed and cut into bite-sized pieces (about 3 large chicken breasts) – can substitute boneless skinless thighs
salt and pepper to taste – I like to use 1/4 teaspoon both salt and pepper for the entire dish. Adjust to your preference. I used kosher salt.
3 cloves garlic minced or pressed through garlic press (about 1 tablespoon)
4 cups fresh baby spinach
3-Chicken Balsamic Salad
Grilled Chicken Balsamic Salad
1 skinless, boneless chicken breast half-pounded
1/4 cup balsamic vinaigrette salad dressing
2 cups fresh spinach
1/4 cup sliced red onion
1/4 cup crumbled feta cheese
Directions: Place the chicken breast in a shallow bowl, and coat with balsamic vinaigrette. Cover and refrigerate for 1 hour to marinate. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove chicken from marinade and shake off any excess. Discard remaining marinade. Grill chicken 6 to 8 minutes per side, or until juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill, let cool slightly, and slice into strips. Place spinach onto a serving plate, top with sliced chicken breast, red onion slices, and feta cheese to serve.
4-Pan-Roasted Chicken Breasts with Wild Mushrooms
Pan-Roasted Chicken Breasts with Wild Mushrooms
Originally published in the June 2003 issue of Health and Fitness magazine.
Yield: 4 servings
This simple recipe features some of my favorite ingredients, including wild mushrooms and fresh thyme. It is a complete meal that can be served with steamed vegetables and crusty bread. I like to make this dish on Sunday night and enjoy it the next day for lunch; it also makes a great dinner.
2 teaspoons extra virgin olive oil
1 teaspoon minced garlic
1/4 cup finely chopped shallots
3/4 cup mixed wild mushrooms (such as oyster, chanterelle, or shiitake), sliced
1/4 cup dry vermouth or white wine
2 cups chicken stock or canned low sodium chicken broth
2 teaspoons cornstarch dissolved in 1 tablespoon water
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, softened
4 (6-ounce) skinless boneless chicken breasts
2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves, crumbled between your fingers to a powder, plus 4 sprigs for garnish (optional)
5-Chicken, Broccoli and Mushroom Stir Fry
Chicken, Broccoli and Mushroom Stir Fry
1 1/2 tbsp light soy sauce
1 tsp sugar
2 tsp cornflour
300g chicken thigh fillets, skinless & boneless, cut into thin strips (see notes)**
3 tbsp oil**
200g broccoli florets, cut into bite sized pieces**
100g mushrooms, sliced**
1 large clove garlic, minced**
1 – 2 cm piece ginger, finely chopped or grated*
1 medium brown onion sliced*
2 stalks spring onions, thinly sliced*
6-Grilled Chicken Breast Topped with Blue Cheese and Apples
Grilled Chicken Breast Topped with Blue Cheese and Apples
1 lb boneless chicken breast, thin sliced
3 tbsp olive oil
3 tbsp balsamic vinegar
1/4 cup blue cheese crumbles (about 2 oz)
2 apples, cored and thinly sliced
1/4 cup walnuts, chopped
In a large bowl, combine the chicken breasts with the olive oil and balsamic vinegar. Coat each piece of chicken evenly with the marinade. Set aside for at least 10 minutes. Preheat your grill to medium heat. Grill each piece of chicken until cooked through, about 5 minutes per side. Top each grilled chicken breast with blue cheese crumbles, apples slices and chopped walnuts. Serve immediately.
7-Cobb Salad with Crispy Chicken Breasts Recipe
Cobb salad is traditionally made with chicken or turkey but this crispy chicken breast recipe is a perfect twist. You simply add the ingredients of your choice to the dressing and toss it together for an easy meal in minutes. The tangy dressing makes this Cobb salad a winner.
Ingredients: 2 boneless, skinless chicken breasts
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 tablespoons mayonnaise or vegan mayonnaise substitute
3 tablespoons chopped chives or green onions
8 cups chopped romaine lettuce, rinsed and dried (about 1 large head)
8 slices bacon, cooked until crisp and crumbled (substitute soy bacon)
1 avocado, peeled and diced (about 1 cup)
2 hard-boiled eggs, peeled and sliced (substitute egg substitute)
3/4 cup grape tomatoes, halved
3/4 cup shredded Cheddar cheese (substitute soy cheese)
Directions: Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil; set aside. Rinse chicken under cold water; pat dry. Cut into bite-sized pieces about 1-inch long
8-Dijon-Crusted Oven Roasted Chicken Breasts Recipe
Dijon-Crusted Oven Roasted Chicken Breasts Recipe:
- Preheat oven to 425°F. Place chicken in a 9×13” baking dish that has been sprayed with cooking spray.
- Mix the mustard, honey, thyme and salt and pepper together in a small bowl. Pour over the chicken and spread evenly to coat both sides of the chicken breasts.
- Bake the chicken for 20 minutes on one side and then turn over (with tongs), lower heat to 350°F, and bake another 15 minutes or until internal temperature of chicken reaches 165°F and juices run clear.
9-Smothered Chicken Breasts Recipe
If you love chicken, but want something a little different for dinner, try this southern-style smothered chicken breasts recipe. This tasty recipe is easy to make and will soon become a favorite with your family.
This recipe serves four people. Double or triple the ingredients if needed.
8 boneless, skinless chicken breasts
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons vegetable oil
1 large onion, sliced into rings
2 cups sliced mushrooms (optional)
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a 9×13-inch baking dish, and season with salt and pepper. Sprinkle the garlic powder over all the chicken breasts. Spread mushrooms over the chicken.
Pour the cream of chicken soup, undiluted, overall. Cover with aluminum foil. Bake for 30 minutes in the preheated oven. Uncover; sprinkle Parmesan cheese and paprika overall. Return to oven, uncovered, until no longer pink in the center, about 30 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
10-Skinny Buffalo Chicken Dip Casserole Recipe
1 cup of chopped celery
1 cup of chopped carrots
8 ounces of chicken breasts, cut into bite size pieces
2 tablespoons of white balsamic vinegar
2 tablespoons of hot sauce, divided (I used Frank’s Red Hot)
1 1/2 tablespoons of coconut oil, divided
1/4 cup of plain Greek yogurt, divided
4 ounces of cream cheese, cubed
8 ounces (1 block) of sharp cheddar cheese, shredded and divided
8 ounces (1 block) of Monterey Jack cheese, shredded and divided
Preheat oven to 400 degrees F. Lightly grease a 9 x 13-inch baking dish with nonstick cooking spray and set aside. Chop the celery and carrots. Cut the chicken into bite-sized pieces. Add the chicken to a bowl and toss together with 1 tablespoon white balsamic vinegar and 1 tablespoon hot sauce. Set aside. Heat a large skillet over medium-high heat. Once hot add in 1 tablespoon coconut oil and saute the celery and carrots for 5 minutes or until softened slightly. Add in the remaining tablespoon white balsamic vinegar and 1 tablespoon hot sauce and stir to combine. Remove from heat. In a separate bowl mix together 2 tablespoons Greek
11-Grilled Rosemary Lemon Chicken Kebabs Recipe
“This chicken is so easy, and it’s an awesome summer dish to make on the grill!”
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
½ cup olive oil
2 TBSP fresh lemon juice
3 cloves garlic, minced or pressed (about 1 ½ tsp)
1 TBSP Dijon mustard
2 tsp chopped fresh rosemary leaves + additional for garnish
1 tsp salt (I use sea salt)
½ tsp freshly ground black pepper
Prepare the chicken: Place the chicken in a medium bowl, drizzle with the oil and sprinkle with 1 teaspoon of the salt, 1/2 teaspoon of the pepper, and all the garlic.
In a small bowl, combine 2 tablespoons of fresh rosemary with the lemon zest. Add to the chicken and toss to coat. Cover and refrigerate for at least 30 minutes or up to 8 hours.
Prepare the grill: If using a charcoal grill, open all vents. Light a chimney starter filled two-thirds full with charcoal (about 3 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot and coals are beginning to turn gray, about 5 minutes.
If using a gas grill, heat one side on high until very hot, about 15 minutes; leave other burners off.
Grill: Soak 10 (12-inch) wooden skewers in water for at least 30 minutes to prevent scorching on the grill. Thread chicken onto soaked skewers; season on both sides with remaining salt and pepper. Grill over hot fire until well browned on both sides and cooked through, 6 to 8
That wraps up the list of our 11 favorite chicken breast recipes that will always have a place in my heart. There are so many ways to prepare chicken, and I am sure that there are even more recipes out there that I have yet to discover. Chicken is a versatile ingredient and goes well with seemingly endless flavors, so I encourage anyone who is thinking of changing how they cook their chicken to try out this recipe list. Everyone is guaranteed to find something they love on it!