Chicken breast Recipes

Copycat Chick-fil-A chicken sandwich pressure-fried in peanut oil with a subtly sweet flour coating, dill pickles, and buttered buns. Closer to the original than you'd expect.

This is one of our favorites. I add more lemon (yes, with the rind!). It's sooo good! Not bitter. I looked online to find it because I misplaced my "Award winning recipes" cookbook in the move. I use vinegar instead of wine (about half the amount) because we don't stock wine.

Golden flour-dredged chicken breast simmered in Italian plum tomatoes with mushrooms, peppers, onion, and oregano in an electric skillet. Served over spaghetti, this one-pan cacciatore is a reader favourite.

Turned out well, quick and easy to make. I used pepper jack cheese instead of fontina. Try adding some white wine to the skillet you used to brown the chicken breasts to deglaze the pan to gather up those tasty brown bits and serve with the resulting jus.

YUMMY!!!!!!!!!!!! Forget buying canned cream of chicken soup, this recipes is soooo much better.

Old-fashioned chicken loaf made from stewed chicken, vegetables, and toast, pressed firm and sliced cold. Vintage make-ahead protein.

Bacon-wrapped chicken breasts slow cooked over dried beef in a creamy mushroom and sour cream sauce. A retro potluck classic that's still impossible to resist.

A simple dinner that is perfect for family and will please everyone!

Pan-seared chicken breasts baked in amaretto-orange sauce with Dijon mustard. Sweet, tangy main dish that freezes well for make-ahead meals.

Gourmet's chicken divan layers blanched broccoli and sliced chicken under a silky sherry velouté finished with whipped cream, lemon, and broiled Parmesan. A refined take on the American classic.

Lots of flavor, and the recipe is easy to follow. My family loves this dish. Will be making it again for sure.

Sink your teeth into this new twist to a chicken sandwich. With a hint of peanut flavor, it's perfect for a lunch outside on a sunny day.

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.

This is an authentic family recipe that my mother taught me in 1950 in New Orleans. It makes a great dinner party main dish. Like chinese food, it is long on chopping and assembling, but goes together and cooks rather quickly.

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.

Crispy bite-sized chicken popcorn coated in paprika-garlic seasoned flour and fried golden. Addictively crunchy, ready in 25 minutes, and completely customizable with your favorite spices.