2,404 chicken breat recipes

This was very easy to prepare, but I would double the chili paste next time and add some "red" to it- i.e. red bell pepper or carrots.

Low-carb spaghetti squash, juicy skinless chicken breast with mushrooms in a flavorful reduction sauce. Seriously yummy way to prepare otherwise boring spaghetti squash.

Easy and tasty! I make this casserole a few times every year when I have spaghetti squash in my kitchen. It's a well-balanced meal with just enough protein and loads of vegetables.

Juicy pineapple, sweet peppers, chicken breasts and carrots in a sweet and sour sauce. Easy slow cooker prep.

If you just need a quick dinner, this scrumptious salad is the perfect dish for you!

Black bean and chicken chili simmers tender chicken breast, black beans and sweet red peppers in a spiced tomato base splashed with beer for depth. A lighter, quicker chili ready in about 45 minutes.

Give your chili a new look with this easy-to-follow recipe that will have you licking your fingers in the end.

Lisa's chicken chow mein: marinated chicken stir-fried in a smoking-hot wok with bok choy, shiitakes, bean sprouts, and noodles in a soy-oyster-black bean sauce. Restaurant-style in 40 minutes.

A great Sandwich maker and a light Summer Main Dish with a side salad, or as a salad topper, or stuffed into a Wrap or Tomato. Best served next day as flavors will have blended better.

This recipe would have been 5 stars without the sliced sun-dried tomatoes. The tomatoes dominated the flavor of the sauce so much that it didn't allow the mushrooms to shine through. My wife liked it, but I noticed she was picking out the tomatoes too.

Liked it a lot. It had all the Chinese flavours that we were looking for. I used boneless-skinliess chicken thighs instead of breasts, because that was what I had on hand at the moment. I'm sure the chicken breasts would be as tasty.

Kung pao chicken with overnight egg-white-and-cornstarch velvet marinade for restaurant-tender meat. Stir-fried with ginger, scallions, and peanuts in a soy-sherry-vinegar-sesame sauce. The Sichuan classic, made at home.

Authentic Pad Thai with shrimp, chicken, and rice ribbon noodles in a dry-coat sauce of yellow bean, fish sauce, and tomato paste. Finished with peanuts, bean sprouts, lime, and cilantro the way a Bangkok street stall would.

Nutty, ever so slightly sweet and spicy. You have to love how quick and easy to make this delicious dish.

Sugar snap peas, strips of chicken and greens with pasta and dressed with a garlicky Caesar salad dressing.

Glass noodles with chicken and shrimp lightly coated in a mildly spicy refreshing thai inspired sauce.