2,106 chicken breast recipes

Grilled chicken sandwich with homemade tarragon mayo made from reduced red wine vinegar, sauteed shallots, and crushed tarragon. Restaurant-quality grilled chicken on a warm bun in 30 minutes.

A delicious variation of calzone made with chicken breasts, spinach and a variety of cheeses.

Hawaiian baked chicken with pineapple chunks, soy sauce, green pepper, and onion in a sweet-savory glaze. Flour-dredged and browned first, then baked in a tangy pineapple sauce.

Penne with Artichoke Hearts & Chicken Cream recipe

Quick chicken breast saute with rosemary, stewed tomatoes, black olives, zucchini, carrots, and green pepper. A one-skillet dinner ready in 30 minutes.

Lemon chicken with egg noodles, ready in 25 minutes. Pounded chicken breasts dredged in a lemon-paprika oil and pan-cooked until tender, served over no-yolk noodles for a light dinner.

Crispy pan-fried buttermilk chicken breasts with a shattering golden crust. Bone-in, skinless, and fried low and slow for juicy meat every time.

Chicken rolls stuffed with ham, sage, and garlic, pounded thin, rolled into spirals, and pan-fried until golden. A simple roulade ready in under an hour.

Thai garlic chicken (kai yang) marinated with crushed garlic, coriander root, cracked peppercorns, and lemon juice. Grilled until crispy-skinned and deeply fragrant.

Bourbon orange chicken with just four ingredients: chicken breasts browned in butter, simmered in orange juice concentrate that reduces to a glossy glaze, then finished with a splash of bourbon. Sweet, sticky and weeknight-fast.

Mexican chicken soup with fresh lime juice, cilantro, red bell pepper, and rice in a bright broth. Tomatoes stirred in off the heat to keep them fresh. Quick and light.

Tortilla soup with shredded chicken, crispy fried tortilla strips, melted Monterey Jack, and creamy avocado. A blender-based broth makes weeknight prep painless.

Pollo alla Cleopatra is an Italian restaurant classic: flour-dredged chicken breasts in a tarragon-caper cream sauce spiked with white wine and brandy. Rich, aromatic, and ready in under 30 minutes.

Grilled chicken salad with blanched asparagus, sugar snaps, and snow peas over a fresh strawberry-balsamic dressing and toasted almonds. A springtime dinner salad that feels like a restaurant plate.

Russian chicken baked with Russian dressing, apricot preserves, and dry onion soup mix. A 4-ingredient, dump-and-bake classic that creates its own sweet-tangy sauce.

Pan-seared chicken breasts in a silky blackberry vinegar and cream sauce with shallots, crème de cassis, and fresh blackberries. French-inspired, elegant, and on the table in about an hour.