recipes with boneless skinless chicken breast

Chicken is the most common type of poultry in the world.^[1] Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just “chicken”) and chicken eggs have become prevalent in numerous cuisines.

Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat.^[2]

developing

The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth today, making them outnumber humans more than two to one.^[3]

Some Best Chicken Breast Recipes

Honey Chicken Stir-Fry

I’m a new mom, and my schedule is very dependent upon our young son, so I like meals that can be ready in as little time as possible. This all-in-one chicken stir fry recipe with a hint of sweetness from honey is a big time-saver. —Caroline Sperry, Allentown, Michigan

Puff Pastry Chicken Potpie

When my wife is craving comfort food, I whip up this chicken pot pie with puff pastry. It’s easy to make, sticks to your ribs and delivers soul-satisfying flavor. —Nick Iverson, Denver, Colorado

Forgotten Jambalaya

During chilly months, I fix this slow cooker jambalaya recipe at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this easy jambalaya. —Cindi Coss, Coppell, Texas

Quick Chicken Piccata

Quick chicken recipes make dinner a breeze. Laced with lemon and simmered in white wine, this stovetop entree is super easy and elegant. Almost any side—noodles, veggies or bread—tastes better next to this lovely chicken. —Cynthia Heil, Augusta, Georgia

Chicken Burrito Skillet

We love Mexican night at our house, and I love to re-create dishes from our favorite restaurants. This burrito-inspired dish is ready for the table in almost no time! —Krista Marshall, Fort Wayne, Indiana

Cheesy Chicken Parmigiana

My husband used to order chicken parmigiana at restaurants. Then I found this recipe in our local newspaper, adjusted it for two and began making the beloved dish at home. After more than 50 years of marriage, I still enjoy preparing his favorite recipes. —Iola Butler, Sun City, California

Barbecued Chicken Salad Sandwiches

An impromptu picnic inspired this BBQ chicken salad sandwich. An instant summertime favorite, these dressed-up sandwiches have become a mainstay at our house. —Linda Orme, Battleground, Washington

Rosemary Lime Chicken

I experimented with herbs and seasonings quite a bit before creating the final version of this entree. The tartness of the lime juice really complements the rosemary. Everyone loves it.—Nicole Harris, Mt. Union, Pennsylvania

Breaded Ranch Chicken

A crunchy coating of cornflakes and Parmesan cheese adds delectable flavor to this zesty ranch chicken. The golden, crispy chicken is a mainstay dish I can always count on. —Launa Shoemaker, Landrum, South Carolina

Baked Chimichangas

My baked chimichanga recipe is healthier than a deep-fried version, but it’s just as delicious. You can omit the chiles for less heat. —Angela Oelschlaeger, Tonganoxie, Kansas

Broccoli-Stuffed Chicken

I was born in 1936 to a family of eight. Much of our food came from our garden and the henhouse. Mother served fried chicken every Sunday, but sometimes she surprised us with this broccoli-stuffed chicken. No arguments then as to who got what piece of chicken! —Donald Laugherty, Connellsville, Pennsylvania

Coconut Curry Chicken

My husband and I love this coconut curry chicken recipe! It’s a breeze to prepare in the slow cooker, and it tastes just like a meal you’d have at your favorite Indian restaurant. —Andi Kauffman, Beavercreek, Oregon

Sweet and Sour Chicken Breasts

A tasty tropical sauce highlights this easy, great-tasting sweet and sour chicken dish. This chicken recipe is made in just minutes in the skillet, and you probably have most of the ingredients on hand. Ready in about 30 minutes, serve on top of cooked rice or Asian-style noodles.

Creamy Skillet Chicken and Mushrooms

This easy chicken and mushroom dish is a simple combination of ingredients and seasonings. Condensed soup makes an easy sauce, or use the included instructions to make a homemade sauce. Change it up a bit by adding some minced shallots or garnish with chopped parsley or chives.

Chicken Marsala

Ready in 30 minutes. “Lightly coated chicken breasts braised with Marsala wine and mushrooms,” says Anonymous. “A delicious, classic chicken dish. Easy and ideal for both a quick weeknight entree AND serving to company.”

Chicken Soup With Rice Noodles and Scallion Crisp

Not every chicken soup needs hours on the stove. Some of the best chicken breast recipes get big flavor in less time by calling for bold ingredients—like the caramelized ginger used here.

Za’atar Chicken Cutlets With Cabbage Salad

Making your own spice mix is the key to chicken cutlets with tons of nutty, floral, and tangy flavor and crunchy, seedy texture.

Chicken Salad With Citrus and Chile Oil

With a double punch of acid from citrus and vinegar, and a garlicky chili oil, this salad is made for ready for big bold flavors.

Pollo al Carbon

These bright and succulent grilled chicken breasts are perfect for wrapping in warm tortillas with spoonfuls of fresh salsa verde. Opt for Mexican oregano, if you can get your hands on some.

Chicken Breast With Peas and Croutons

If it’s not quite spring where you live, cheat the season by using frozen peas in this easy chicken breast dish with herby croutons.

12-Minute Saucy Chicken Breasts with Limes

This aromatically spiced roasted chicken breast is cooked underneath a heavy skillet, which achieves two goals: Faster cooking and a beautifully crisp skin. The combo of turmeric, cumin, and paprika, plus the juice of charred limes, makes for a dish that’s earthy, warm, and bright.

BAKED CHICKEN BREASTS

INGREDIENTS

• 4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (*see easy instructions below)
• 1 Tablespoon melted butter or olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly-cracked black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika (I prefer smoked paprika)

INSTRUCTIONS

Brine the chicken:

To brine your chicken breasts, fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt.  Stir to combine until most of the salt is absorbed.  Add the chicken breasts and let them sit in the mixture to brine for 15 minutes.  Or you can also also cover the bowl and refrigerate for up to 6 hours.  Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.  (However, if the chicken breasts you purchased have already been pre-brined in a sodium solution, skip this step.)

Heat the oven:

Preheat oven to 450°F.

Season the chicken:

Place the chicken breasts in a single layer in a large baking dish*.  Brush on both sides (turning once) evenly with the melted butter or olive oil.  In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined.  Then sprinkle the mixture evenly over the chicken on both sides.

Bake:

Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink.  Cooking time will depend on the thickness of the chicken breasts, so I recommend using a cooking thermometer to know exactly when it is fully cooked.  The thickest part of the breast, it should be 165°F.  (Or, if you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and golden on top.  Keep a close eye on the chicken so that it does not overcook and/or burn.)

Rest the chicken :

Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil.  Let the chicken rest for at least 5-10 minutes.

Serve:

Serve warm.  Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

NOTES

Baking Dish: Please double-check the maximum temperature of your baking dish for this recipe. Glass dishes (such as Pyrex) usually have a maximum recommended temperature of 425°F, so we do not recommend using a glass dish for this recipe. You can also just as easily cook this recipe on a metal baking sheet.

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