2,103 chicken brest recipes

Blackened chicken breast seared in a screaming-hot cast iron skillet with a Cajun-style spice blend of paprika, cumin, thyme, and red pepper, then finished in the oven. No butter needed.

Crab-stuffed chicken breast rolled around a creamy seasoned crab filling with ham and Gruyere, breaded and pan-seared golden, then baked. An elegant stuffed chicken roulade with a crisp crumb crust.

Rolled chicken breasts stuffed with crab meat and herb stuffing, baked golden and drizzled with a Swiss cheese hollandaise wine sauce. A showpiece dinner that's worth every minute.

Roasted garlic stuffed chicken breasts: pockets filled with 20-clove confit garlic paste, pan-seared, then finished in a Provencal tomato-caper-wine sauce. Elegant dinner-party chicken.

Slow cooker Hawaiian chicken breasts braised in pineapple juice, topped with butter-sauteed pineapple rings and fresh avocado slices. Served over buttered rice.

Paprika chicken breasts in a creamy mushroom-sour cream sauce served over noodles. A 30-minute weeknight skillet dinner with Hungarian-inspired warmth and pantry shortcuts.

Boneless chicken breasts stuffed with a creamy artichoke, garlic, and breadcrumb filling, baked in chicken broth with paprika. Mediterranean-style stuffed chicken ready in 30 minutes.

Chicken breast stuffed with artichoke hearts, garlic, breadcrumbs, and a touch of cream and nutmeg. Baked at high heat for a fast, elegant dinner.

Crispy oven-baked chicken breasts coated in taco-spiced breadcrumbs with chili, cumin, and oregano. Served taco-salad style with cheddar, tomatoes, and sour cream.

Grilled sesame chicken breast marinated in reduced-sodium soy sauce, brown sugar, garlic, and toasted sesame seeds. Diabetic-friendly with a sweet-savory glaze.

Gala chicken breasts roll thin pounded breasts around an egg salad filling with chives, tarragon, and Dijon, then bake with a lemon-butter brush. Elegant make-ahead main.

Cheesy stuffed chicken breasts: pounded chicken cutlets rolled around Monterey Jack and oregano, then coated in a chili-spiced cornmeal crust. Pan-browned, oven-finished, served with guacamole and salsa.

Glazed chicken breasts baked in teriyaki with lemon zest and juice. Only 4 ingredients, flipped once halfway, and on the table in under an hour.

Pan-sauteed chicken breasts with a quick raspberry vinegar cream sauce, green onions, and unsalted butter. An elegant 30-minute dinner with a tangy, silky pan sauce.

Chicken breasts layered with Swiss cheese, cream of chicken soup, white wine, and a crunchy herb stuffing topping. A dump-and-bake dinner that feeds 8 with almost no prep.

Baked chicken Excelsior bastes chicken breasts in lemon-paprika butter, then bathes them in a creamy sour cream, sherry, and mushroom sauce for the last stretch in the oven. A retro, dinner-party-worthy chicken with a silky finish.