50 Chicken Breast Recipes

Chefs have created dozens of recipes using a favorite weeknight dinner ingredient: chicken breast.

6. Stuffed breasts. Combine 3/4 cup shredded mozzarella, 2 oz goat cheese, and 1 tbsp chopped chives. Slit the sides of 4 small chicken breasts and stuff the pockets with cheese. Prepare as in the Fried Chicken recipe (No. 1).

7. Saltimbocca. Grill the chicken breasts (No. 1), topping each with 2 sage leaves and wrapping them in 2 slices of prosciutto. Top with a slice of provolone cheese during the last minute of cooking.

8. With mushrooms. Brown chicken breasts (No. 1); remove to a plate. In the remaining fat, sauté 1 chopped shallot and 1 pound (450 g) sliced ​​mushrooms for 4 minutes. Add 3/4 cup (1/4 cup) red wine and 1 cup (1/4 cup) chicken broth; cook until reduced by half. Stir in 2 tablespoons (30 g) each butter and chopped parsley; pour over the meat.

9. Piccata. Fry the chicken breasts (No. 1); remove to a plate. Add the juice of 2 lemons and 3/4 cup chicken broth to the pan; simmer until the mixture has reduced by half. Stir in 2 tablespoons each of capers, chopped parsley, and butter; pour over the meat.

10. With onions and grapes. Brown the chicken breasts (No. 1), adding 1 sliced ​​leek just before covering. Remove the meat to a plate. Add 2 cups of grapes and 1/2 cup each of cream and chicken broth to the pan; simmer until the mixture has reduced by half. Add 1 tablespoon of grainy mustard and some chopped parsley; pour over the meat.



11. "Alla vodka". Fry chicken breasts (No. 1); remove to a plate. Add 3 sliced ​​garlic cloves and 1 tablespoon (15 g) butter to the fat in the pan; cook 1 minute. Add 2 cups canned tomato puree, 1/2 cup cream, and 1/4 cup vodka; simmer for 5 minutes. Pour over the chicken and sprinkle with chopped basil.

12. Fried in breadcrumbs. Pound 4 small chicken breasts until 1/2 inch thick; season with salt. Dredge in flour, dip in 2 beaten eggs, and then coat in breadcrumbs. Fry in 3 tablespoons olive oil over medium heat until golden brown, 3 minutes per side; drain on paper towels. Season with salt.

13. In corn breading. Prepare breaded chops (No. 12), using 2 cups crushed cornflakes mixed with 1 teaspoon paprika instead of breadcrumbs. Fry for 2 minutes on each side.


14. With Parmesan. Fry the chops in breadcrumbs (No. 12), mixing equal parts breadcrumbs and grated Parmesan. Place the fried breasts in a baking dish; pour 2 tbsp. marinara sauce, sprinkle with 1 cup of grated mozzarella and 1/2 cup of Parmesan. Bake for 15 minutes at 220°C.

15. With milk gravy. Fry the chops in breadcrumbs (No. 12) and transfer to a plate. Stir 1 tablespoon of flour, a pinch of paprika, and pepper to taste into the remaining fat; cook, stirring, until golden brown. Whisk in 1 cup of milk; simmer until thickened. Pour over the meat.


16. In spicy breading. Fry the chops in breadcrumbs (No. 12), replacing the breadcrumbs with 1 cup cornmeal mixed with 1 1/2 teaspoons ground cumin and 1/4 teaspoon cayenne pepper.

17. Nuggets. Cut 2 large chicken breasts into 2.5 cm pieces; season with salt. Dip in kefir, then roll in 1 cup of flour mixed with 2 tsp. Cajun seasoningDeep-fry for 4 minutes in a 5 cm layer of vegetable oil heated to 185°C.

18. Spicy deep-fried chicken. Cut 4 small chicken breasts into strips. Dredge in flour, dip in 4 beaten eggs mixed with water and 1 tbsp of Sriracha sauce; roll in panko breadcrumbsFry for 6 minutes in a 2.5 cm layer of vegetable oil heated to 180°C. Serve with mayonnaise mixed with Sriracha sauce.

19. With pasta and pesto sauce. Brown 1 large chopped chicken breast in a skillet with olive oil over medium-high heat, turning, 5 minutes. Add 1/2 cup white wine; simmer 5 minutes, until evaporated. Add 3/4 cup pesto and 3/4 cup cream; cook until thickened. Stir in 1/4 cup Parmesan; season with salt and pepper. Toss with 12 ounces cooked pasta.

20. Chicken kebab. Take 2 small chicken breasts, 2 Italian sausages, 2 bell peppers, and 2 red onions, cut into 2.5 cm pieces. Marinate for 30 minutes in the refrigerator in a mixture of 1/4 cup olive oil, the juice of 1 lemon, 3 crushed garlic cloves, a pinch of salt, and a pinch of Italian seasoning. Thread onto skewers and grill over medium-high heat for 4-5 minutes per side.


21. Pho soup. Simmer 4 cups chicken broth, 2 tablespoons fish sauce, 1 star anise, and 1 cinnamon stick for 10 minutes at a low simmer. Add 2 large sliced ​​chicken breasts and cook for 10 minutes. Add 8 ounces (230 g) of cooked rice noodles. Sprinkle with sliced ​​jalapeño, basil, and mint.

22. Simple soup. Simmer for 20 minutes with 5 cups chicken broth, 2 large chicken breasts, and 1 cup each sliced ​​carrot, celery, onion, and parsnip. Shred the chicken, then return it to the soup; add some chopped dill and parsley.

23. Soup with dumplings. Make Chicken Soup (No. 22). Combine 1/3 cup flour and softened butter until a paste forms; stir into soup and bring to a boil. Add 4 cups frozen scone dough, cut into 4 pieces; cover and simmer for 25 minutes.

24. Baked chicken. Season 2 large chicken breasts with salt and pepper. Fry in an ovenproof skillet over medium heat in 1 tablespoon olive oil for 8 minutes, turning once, then bake for 15 minutes at 375°F (190°C).


25. Ratatouille. Follow the recipe for baked chicken (No. 24); remove the meat after searing to a plate. In the remaining fat, sauté the diced small eggplant, zucchini, bell pepper, tomato, and red onion for 5 minutes. Stir in a pinch of sugar and 1 tablespoon of red wine vinegar. Return the chicken to the pan; bake for 15 minutes at 190°C (375°F). Sprinkle with torn basil.

26. With potatoes and onions. Follow the recipe for baked chicken (No. 24); remove the meat after searing to a plate. In the remaining fat, sauté 3 sliced ​​leeks and 1½ lbs (680 g) of diced potatoes for 7 minutes. Return the chicken to the pan; bake for 15 minutes at 375°F (190°C). Stir in 1 tbsp (15 g) each of butter, chopped dill, and parsley.

27. With pumpkin and maple syrup. Toss 3 cups chopped butternut squash, 1 cup pecans, 2 tablespoons each maple syrup, and diced butter on a foil-lined baking sheet. Follow recipe #24 for baking the chicken on the baking sheet with the butternut squash.


28. Pizza. Make Baked Chicken (No. 24), using 1 chicken breast; shred. Toss with halved cherry tomatoes (about 10 oz), 2 sliced ​​bell peppers, 1 sliced ​​onion, 1/4 cup olive oil, and 1 tablespoon Italian spice mix; spread on a 16 oz rolled-out pizza dough. Cook on a hot pizza stone at 450°F (245°C) for 15-20 minutes.

29. In New Orleans style. Prepare Baked Chicken (No. 24) by rubbing the chicken with 1 tablespoon each of Cajun seasoning and brown sugar before frying. Mix in 1/2 cup of chopped vegetables "jardiniera" and olives with 1/4 cup olive oil and 1/4 cup chopped parsley; serve with chicken.

30. Stir-fry with peanuts. Combine 3 tablespoons each of water, soy sauce, and chili-garlic sauce with 1 tablespoon of cornstarch. Heat 2 tablespoons of vegetable oil in a frying pan over high heat; add 4 small diced chicken breasts, 1 tablespoon of minced ginger, 1/2 cup each of peanuts and celery slices. Cook for 5 minutes, stirring constantly. Add the sauce; cook until thickened.


31. With fried rice. In a frying pan with 2 tablespoons vegetable oil, cook 3 eggs over high heat until scrambled; transfer to a bowl. Heat another 1 tablespoon oil in the pan. Add 1/2 chopped onion, 1 1/2 cups chopped broccoli, 1 teaspoon each sugar and salt; cook, stirring, for 3 minutes. Add 2 small diced chicken breasts; cook for 5 minutes, stirring constantly. Add 3 cups cooked rice and the eggs; stir until hot.

32. With rice and tomatoes. Make Chicken and Rice (No. 31), substituting 3/4 cup chopped tomatoes and 1 bunch chopped green onions for the broccoli.

33. Oven-roasted breast. Combine 1/2 cup mayonnaise and 1/4 cup Dijon mustard. Add 4 small chicken breasts; turn to coat. Roll in 2 cups crushed cornflakes mixed with 1 teaspoon paprika; bake for 15-20 minutes at 400°F (200°C).

34. Boiled chicken breasts. In a saucepan, cover 2 large chicken breasts with cold water; add 1 tablespoon of salt. Bring to a gentle simmer; cook for 15 minutes, until the meat is firm. Plunge into salted ice water for 30 seconds, then drain.

35. Creamy salad. Boil the chicken (No. 34); cut into cubes. Mix with 1/2 cup mayonnaise, 1/4 cup each sour cream and chopped parsley, 2 chopped celery stalks and 2 tablespoons chopped celery leaves.

36. French salad. Boil the chicken (No. 34); cut into cubes. Mix with 1/3 cup mayonnaise, 2 teaspoons Dijon mustard and 1/4 cup chopped herbs.

37. Salad with vegetables. Boil the chicken (No. 34); chop into small pieces. Toss with chopped tomatoes, avocado, cucumber, cilantro, salt, and pepper. Sprinkle with chopped red onion, drizzle with olive oil, and lime juice.


38. BBQ sandwiches. Boil chicken (No. 34); shred. Heat 1/4 cup apple cider vinegar, 2 tablespoons brown sugar, 1 tablespoon hot sauce, a pinch each of celery salt, black pepper, and cayenne pepper; toss with meat. Serve on buns with pimento cheese sauce and pickles.

39. Tex-Mex rolls. Cook chicken (No. 34); shred. Add 1/3 cup mayonnaise, 1/2 cup salsa, 1/3 cup each sour cream, chopped canned green chiles, chopped green onions, and the juice of 1 lime; toss to combine. Serve in tortillas.

40. Cheddar sandwiches. Boil the chicken (No. 34); cut into cubes. Toss with diced celery and apple (1/2 cup each) and chopped green onions. Add 1 cup mayonnaise, 2 teaspoons mustard, salt and pepper to taste. Spoon onto the fried English muffins; add cheddar slices on top and cook under high heat until the cheese is melted.

41. Grilled chicken. Season 4 small chicken breasts with salt and pepper. Grill over medium heat for 15-18 minutes, turning once.


42. Tostadas. Grill chicken (No. 41); slice. Mash 1 avocado with 2 tablespoons each sour cream and lime juice; season with salt and cayenne pepper. Spread on 4 tostada shells. Top with chicken, shredded lettuce, sour cream, and fresh salsa.

43. Fajitas. Marinate 4 small chicken breasts for 30 minutes in the refrigerator in 1/4 cup olive oil with the juice of 1 lime, 1 tablespoon each of ground cumin, dried oregano, and chili powder. Grill (No. 41); slice. Grill the sliced ​​poblano pepper and onion. Serve with the chicken in tortillas.

44. With barbecue sauce. Puree 1/2 cup barbecue sauce with 1 chipotle pepper in adobo sauce. Grill the chicken (No. 41), basting with the sauce during the last 5 minutes of cooking.


45. In Middle Eastern style. Rub 4 small chicken breasts with a mixture of 1 tablespoon olive oil, 2 tablespoons pumpkin pie spice, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon granulated garlic. Grill (No. 41); serve with tzatziki sauce and pita.

46. ​​With pineapple and spices. Toss 4 small chicken breasts, 4 green onions, 2 sliced ​​bell peppers and 1 sliced ​​pineapple with vegetable oil and jerk spicesGrill the meat (No. 41), adding the pineapple and vegetables halfway through the cooking time.

47. In Indian style. Rub 4 small chicken breasts with 1 1/2 teaspoons curry powder and salt and pepper to taste. Grill (No. 41). Puree 1/2 cup cilantro, 1/4 cup each mint and coconut milk, 1 tablespoon lime juice, 1 teaspoon sugar, 1/2 jalapeño, 1 clove garlic, and 1/4 teaspoon salt; serve with the chicken.

48. With olive oil and herbs. Marinate 4 small chicken breasts for 1 hour in the refrigerator in 1/3 cup olive oil with the juice of 1 lemon, 1 teaspoon each salt, and red pepper flakes. Grill (No. 41). Puree 1/4 cup each olive oil, fresh parsley, and basil with 2 tablespoons lemon juice; season with salt and pepper. Serve with the chicken.

49. Caesar salad. Grill (No. 41) 2 chicken breasts; slice. Mash 1 minced garlic clove with 2 anchovies; mix with 1/4 teaspoon Worcestershire sauce, the juice of 1/2 lemon, and 1/2 cup mayonnaise. Toss with 1 chopped head romaine lettuce and the chicken. Sprinkle with grated Parmesan.

50. Panini with pesto. Grill the chicken (No. 41); cut into slices. Place between slices of Italian bread with pesto sauce, tomato slices, and fresh mozzarella. Cook in a hot frying pan with oil for 2 minutes on each side.





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