398 chicken breast recipes

Italian lemon ginger chicken breast (Petto di Pollo al Limone e Zenzero) pan-cooked in butter, white wine, and fresh lemon juice with marinated ginger. Just six ingredients.

Easy baked orange chicken with a four-ingredient citrus glaze made from orange juice, zest, brown sugar, and cornstarch. Pours straight onto frozen chicken breasts and bakes hands-off.

Old World chicken is a four-ingredient baked chicken breast with seasoned breadcrumbs, melted muenster cheese and a finishing splash of wine. Simple, comforting weeknight fare.

Sautéed chicken, broccoli, and zucchini with sun-dried tomatoes and a splash of cream over linguine. A veggie-loaded pasta with a hint of heat from red pepper flakes.

Arizona chicken with mustard-rubbed breasts pan-seared in butter, then simmered in a quick salsa-lime sauce and finished with fresh cilantro. A 30-minute Southwest weeknight dinner.

Pepper-chicken fettuccini toss: strips of chicken sautéed with red, yellow, and green bell peppers, onions, and mushrooms, then tossed with fettuccine and parmesan. A one-skillet 30-minute weeknight dinner.

Ginger-spiced broccoli peanut chicken baked with rice in one dish. Crunchy peanuts and tender broccoli make this a freezer-friendly weeknight winner.

Cajun-seasoned chicken breasts with a sweet-hot pepper jelly glaze made with vinegar, green onions, and chicken broth. One skillet, 25 minutes, and big bold Cajun flavor.

Homemade cream of chicken noodle soup with shredded chicken, elbow macaroni, mixed vegetables, and a sage-and-thyme-scented cream base. A hearty one-pot soup that beats anything from a can.

Chicken breasts stuffed under the skin with creamy sour cream potatoes and chopped spinach, brushed with paprika butter, and topped with a nutmeg-spinach cream sauce. A one-hour microwave meal.

Stir-fried chicken and apples in a honey-curry glaze with raisins, celery, and parsley over rice. A sweet, spiced 20-minute weeknight dinner.

Red eye chicken: pan-fried chicken breasts rubbed with paprika, white and black pepper, and cayenne, then finished with a quick roux-based tomato pan gravy. A fast, fiery weeknight chicken dinner.

Pan-sauteed chicken breast with a lemon-caper sauce and fanned avocado slices. A light, Mediterranean-style chicken dish with bright, tangy flavors and no heavy cream.

Teriyaki chicken breasts marinated in a boiled teriyaki, fresh ginger, orange juice, and Vidalia onion sauce. Grill after two hours or an overnight soak for deeper flavor.

Chicken Provencale layers chicken breasts over cauliflower, tomatoes and carrots with a lemon-herb paste, all baked in a single dish. Light Mediterranean one-pan dinner.

Poached chicken breasts in white wine and stock, with a cheese-and-crème-fraîche pan sauce reduction. Served over fresh spinach with chives. French bistro elegance in 30 minutes.