Top 10 Delicious Chicken Breast Recipes for Every Occasion

Grilled Chicken Breast

This classic grilled chicken breast recipe delivers perfectly seasoned, juicy chicken with a beautiful char. Follow these steps for restaurant-quality results every time.

Ingredients:

• 4 boneless, skinless chicken breasts (6-8 oz each)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• Juice of 1 lemon

Instructions:

1. Prepare the chicken: Pat chicken breasts dry with paper towels. If they’re thick, pound them to an even 3/4-inch thickness for uniform cooking.
2. Make the seasoning mix: In a small bowl, combine garlic powder, onion powder, paprika, oregano, salt, pepper, and thyme.
3. Season the chicken: Rub olive oil all over the chicken breasts, then coat evenly with the seasoning mix. Let marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
4. Preheat the grill: Heat your grill to medium-high heat (400-450°F). Clean and oil the grates to prevent sticking.
5. Grill the chicken: Place chicken on the grill and cook for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C). Avoid moving the chicken too much to get nice grill marks.
6. Rest and serve: Remove from grill and let rest for 5 minutes. Drizzle with fresh lemon juice before serving.

Serving Suggestions:

Serve with grilled vegetables, rice pilaf, or a fresh garden salad. Perfect for meal prep – slice and use in salads, wraps, or grain bowls throughout the week.

Cooking Time: 20 minutes | Prep Time: 15 minutes | Serves: 4

Baked Chicken Breast

Ingredients:

• 4 boneless, skinless chicken breasts (6-8 oz each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
2. Prepare the chicken: Pat the chicken breasts dry with paper towels. If the chicken breasts are very thick, you can pound them to an even thickness of about 3/4 inch for more even cooking.
3. Season the chicken: Drizzle the chicken breasts with olive oil and rub to coat evenly. In a small bowl, mix together salt, pepper, garlic powder, onion powder, thyme, rosemary, paprika, and cayenne pepper. Sprinkle this seasoning mixture evenly over both sides of the chicken breasts, pressing gently to help it adhere.
4. Bake the chicken: Place the seasoned chicken breasts on the prepared baking sheet or dish. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part of the breast.
5. Rest and serve: Remove the chicken from the oven and let it rest for 5 minutes before slicing. This helps retain the juices and keeps the meat tender.

Tips:

• Don’t overcook the chicken to avoid dryness
• Let the chicken come to room temperature for 15-20 minutes before cooking for more even results
• You can marinate the seasoned chicken for 30 minutes to 2 hours for extra flavor
• Serve with roasted vegetables, rice, or a fresh salad

Cooking Time: 20-25 minutes
Prep Time: 10 minutes
Serves: 4 people

Chicken Parmesan

This classic Italian-American dish features tender chicken breast coated in crispy breadcrumbs, topped with rich marinara sauce and melted cheese. Perfect for a satisfying dinner that combines comfort and flavor.

Ingredients:

• 4 boneless, skinless chicken breasts (6-8 oz each)
• 2 cups all-purpose flour
• 3 large eggs, beaten
• 2 cups Italian-seasoned breadcrumbs
• 1 cup grated Parmesan cheese, divided
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup vegetable oil for frying
• Salt and black pepper to taste
• 1 tsp dried Italian herbs
• 2 tbsp olive oil

Instructions:

1. Prepare the chicken: Place chicken breasts between plastic wrap and pound to 1/2 inch thickness. Season both sides with salt, pepper, and Italian herbs.
2. Set up breading station: Place flour in one shallow dish, beaten eggs in another, and mix breadcrumbs with 1/2 cup Parmesan cheese in a third dish.
3. Bread the chicken: Dredge each chicken breast in flour, then dip in beaten eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
4. Heat the oil: In a large skillet, heat vegetable oil over medium-high heat until shimmering (about 350°F).
5. Fry the chicken: Carefully place breaded chicken in hot oil and cook for 3-4 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
6. Preheat oven: Set oven to 425°F (220°C).
7. Assemble the dish: In a baking dish, spread a thin layer of marinara sauce. Place fried chicken on top, then spoon remaining marinara over each piece.
8. Add cheese: Top with mozzarella cheese and remaining Parmesan cheese.
9. Bake: Place in preheated oven for 15-20 minutes until cheese is melted and bubbly, and chicken reaches internal temperature of 165°F (74°C).
10. Rest and serve: Let rest for 5 minutes before serving. Garnish with fresh basil if desired and serve with pasta or salad.

Cooking Tips: For extra crispy coating, double-bread the chicken by repeating the egg and breadcrumb steps. Make sure oil is at proper temperature to prevent soggy coating. Don’t overcrowd the pan when frying.

Chicken Teriyaki

This Japanese-inspired Chicken Teriyaki features tender chicken breast glazed with a perfect balance of sweet and savory teriyaki sauce. Follow these steps to create this delicious dish at home.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 cup soy sauce
• 1/4 cup mirin (Japanese sweet rice wine)
• 1/4 cup brown sugar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 green onions, sliced (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Instructions:

1. Prepare the chicken: Pat chicken breasts dry and season lightly with salt and pepper. If breasts are thick, pound them to even thickness for uniform cooking.
2. Make teriyaki sauce: In a small saucepan, combine soy sauce, mirin, brown sugar, honey, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring until sugar dissolves.
3. Thicken the sauce: Add the cornstarch mixture to the simmering sauce and stir continuously until it thickens, about 2-3 minutes. Remove from heat and set aside.
4. Cook the chicken: Heat vegetable oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F).
5. Glaze the chicken: Reduce heat to medium-low. Pour half of the teriyaki sauce over the chicken in the skillet. Turn chicken to coat both sides and cook for 2-3 minutes, allowing the sauce to caramelize.
6. Rest and slice: Remove chicken from heat and let rest for 5 minutes. Slice diagonally into strips.
7. Serve: Arrange sliced chicken on plates, drizzle with remaining teriyaki sauce, and garnish with sliced green onions and sesame seeds.

Serving suggestions: Serve with steamed rice, stir-fried vegetables, or a fresh salad. This dish pairs wonderfully with steamed broccoli or Asian-style coleslaw.

Tips: For extra flavor, marinate the chicken in half of the teriyaki sauce for 30 minutes before cooking. The sauce can be made ahead and stored in the refrigerator for up to one week.

Lemon Herb Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, sliced for garnish

Instructions:

1. Prepare the marinade: In a bowl, combine fresh lemon juice, olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper. Whisk together until well combined.
2. Marinate the chicken: Place chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
3. Preheat cooking surface: Heat a grill pan or regular skillet over medium-high heat. If using an outdoor grill, preheat to medium-high heat.
4. Cook the chicken: Remove chicken from marinade and discard excess marinade. Cook chicken breasts for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). The chicken should be golden brown and juices should run clear.
5. Rest and serve: Let the chicken rest for 5 minutes before slicing. Garnish with fresh lemon slices and additional herbs if desired. Serve immediately while hot.

Serving Suggestions:

This Lemon Herb Chicken pairs wonderfully with roasted vegetables, rice pilaf, or a fresh green salad. The bright, citrusy flavors make it perfect for both casual weeknight dinners and special occasions.

Honey Garlic Chicken

This delicious Honey Garlic Chicken recipe creates tender, juicy chicken breast in a sticky, sweet honey garlic sauce that’s perfect for any occasion.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/3 cup honey
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon red pepper flakes (optional)
• 2 tablespoons cornstarch
• 2 tablespoons water
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Instructions:

1. Prepare the chicken: Pat the chicken breasts dry and season both sides with salt and pepper. If the breasts are thick, pound them to an even thickness of about 3/4 inch.
2. Make the sauce: In a small bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, grated ginger, and red pepper flakes. Set aside.
3. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on the first side until golden brown. Flip and cook for another 5-6 minutes until the internal temperature reaches 165°F (74°C).
4. Add the sauce: Pour the honey garlic sauce over the chicken in the skillet. Reduce heat to medium and let it simmer for 2-3 minutes, spooning the sauce over the chicken frequently.
5. Thicken the sauce: In a small bowl, mix cornstarch with water to create a slurry. Add this to the skillet and stir gently. Cook for another 1-2 minutes until the sauce becomes glossy and thick.
6. Rest and serve: Remove the chicken from heat and let it rest for 3-4 minutes. Slice the chicken and arrange on a serving platter. Drizzle with the remaining sauce from the pan.
7. Garnish: Sprinkle with sliced green onions and sesame seeds before serving.

Serving Suggestions:

Serve this Honey Garlic Chicken over steamed rice, quinoa, or with roasted vegetables. It also pairs wonderfully with a simple green salad or steamed broccoli.

Tips:

• Don’t overcook the chicken to keep it juicy and tender
• For extra flavor, marinate the chicken in half of the sauce for 30 minutes before cooking
• Adjust the honey amount to your taste preference for sweetness
• The sauce can be made ahead and stored in the refrigerator for up to 3 days

BBQ Chicken Breast

This classic American BBQ chicken breast recipe delivers tender, juicy meat with a perfect balance of smoky and tangy flavors. Perfect for summer cookouts and family dinners.

Ingredients:

• 4 boneless, skinless chicken breasts (6-8 oz each)
• 1 cup barbecue sauce (divided)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional)
• Fresh herbs for garnish (optional)

Instructions:

1. Prepare the chicken: Pat chicken breasts dry with paper towels. If they’re thick, pound them to an even 3/4-inch thickness for uniform cooking.
2. Season the chicken: In a small bowl, mix garlic powder, onion powder, paprika, salt, black pepper, and cayenne. Rub chicken breasts with olive oil, then coat evenly with the spice mixture.
3. Marinate (optional): For enhanced flavor, let seasoned chicken rest for 30 minutes at room temperature or up to 4 hours in the refrigerator.
4. Preheat grill or oven: For grilling, preheat to medium-high heat (400-450°F). For baking, preheat oven to 425°F.
5. Cook the chicken:
   • Grilling: Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F.
   • Baking: Place on a baking sheet and bake for 20-25 minutes, or until internal temperature reaches 165°F.
6. Apply BBQ sauce: During the last 2-3 minutes of cooking, brush chicken with half of the barbecue sauce. Let it caramelize without burning.
7. Rest and serve: Remove from heat and let rest for 5 minutes. Brush with remaining barbecue sauce and garnish with fresh herbs if desired.

Serving Suggestions:

Serve with coleslaw, corn on the cob, baked beans, or a fresh garden salad. Perfect with grilled vegetables and your favorite summer sides.

Tips:

• Use a meat thermometer to ensure chicken reaches 165°F internal temperature
• Don’t apply sauce too early as it can burn
• Let chicken rest before slicing to retain juices
• Choose a quality barbecue sauce or make your own for best results

Chicken Alfredo

Ingredients:

• 2 boneless, skinless chicken breasts
• 12 oz fettuccine pasta
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup freshly grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the chicken: Season both sides of chicken breasts with salt, pepper, Italian seasoning, and garlic powder. Let rest for 10 minutes.
2. Cook the pasta: Bring a large pot of salted water to boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
3. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove from pan and let rest for 5 minutes, then slice into strips.
4. Make the Alfredo sauce: In the same skillet, reduce heat to medium-low. Add butter and let melt completely. Add minced garlic and sauté for 1 minute until fragrant.
5. Add cream: Slowly pour in heavy cream, whisking constantly. Let simmer for 2-3 minutes until slightly thickened.
6. Add cheese: Gradually whisk in Parmesan cheese until smooth and creamy. If sauce is too thick, add reserved pasta water a tablespoon at a time.
7. Combine: Add cooked pasta to the sauce and toss to coat evenly. Season with salt and pepper to taste.
8. Serve: Divide pasta among plates, top with sliced chicken, and garnish with fresh parsley and additional Parmesan cheese if desired.

Cooking Time: 30 minutes | Serves: 4

Chicken Marsala

This elegant Italian dish features tender pan-seared chicken breast in a rich mushroom and Marsala wine sauce. Perfect for special occasions or romantic dinners.

Ingredients:

• 4 boneless, skinless chicken breasts (6-8 oz each)
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons olive oil
• 4 tablespoons butter, divided
• 8 oz mixed mushrooms (cremini, shiitake, or button), sliced
• 3 cloves garlic, minced
• 3/4 cup dry Marsala wine
• 3/4 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the chicken: Place chicken breasts between plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper.
2. Dredge chicken: In a shallow dish, combine flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off excess.
3. Cook chicken: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken breasts and cook 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.
4. Sauté mushrooms: In the same skillet, add remaining 2 tablespoons butter. Add sliced mushrooms and cook 5-6 minutes until golden and tender. Add minced garlic and cook 1 minute more.
5. Deglaze pan: Pour in Marsala wine, scraping up any browned bits from the bottom of the pan. Let simmer 2-3 minutes to reduce slightly.
6. Add liquids: Add chicken broth and bring to a simmer. Cook 5-7 minutes until sauce reduces by half.
7. Finish sauce: Stir in heavy cream and simmer 2-3 minutes until sauce thickens slightly. Season with salt and pepper to taste.
8. Serve: Return chicken to the skillet and spoon sauce over top. Garnish with fresh parsley and serve immediately with pasta, rice, or mashed potatoes.

Chef’s Tips: Use a good quality dry Marsala wine for best flavor. Don’t skip pounding the chicken – it ensures even cooking and tender results.

Stuffed Chicken Breast

This elegant Stuffed Chicken Breast is a show-stopping dish that’s perfect for special occasions and dinner parties. The chicken is butterflied and filled with a delicious mixture of cheese, spinach, and herbs.

Ingredients:

• 4 large chicken breasts (about 6-8 oz each)
• 1 cup fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried Italian herbs
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• Kitchen twine or toothpicks

Instructions:

1. Prepare the chicken: Place each chicken breast on a cutting board and carefully butterfly by cutting horizontally through the middle, leaving about 1/2 inch uncut so it opens like a book. Pound gently to even thickness (about 1/4 inch).
2. Make the filling: In a bowl, combine chopped spinach, cream cheese, mozzarella, sun-dried tomatoes, minced garlic, and Italian herbs. Season with salt and pepper.
3. Stuff the chicken: Spread the filling evenly over one side of each butterflied chicken breast. Fold the other half over and secure with kitchen twine or toothpicks.
4. Season: Season the outside of the stuffed chicken breasts with salt and pepper.
5. Sear the chicken: Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
6. Bake: Transfer the skillet to a preheated 375°F (190°C) oven and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
7. Rest and serve: Let the chicken rest for 5 minutes before removing twine or toothpicks. Slice and serve immediately.

Cooking Tips: Use a meat thermometer to ensure doneness. You can substitute the filling with other combinations like mushrooms and goat cheese, or bacon and cheddar for variety.

With these 10 amazing chicken breast recipes in your culinary arsenal, you’ll never run out of delicious dinner ideas! Each recipe offers its own unique flavor profile and cooking technique, ensuring your meals stay exciting and varied. Whether you prefer the simplicity of grilled chicken or the indulgence of Chicken Alfredo, these tried-and-true chicken breast recipes will help you create memorable meals that bring family and friends together around the table. So grab your apron and start cooking – your taste buds will thank you!