20 Delicious 2 Chicken Breast Recipes Easy

Chicken breasts are the ultimate weeknight hero—versatile, quick-cooking, and always delicious. Whether you’re craving cozy comfort food, zesty skillet dinners, or something light and fresh, we’ve got you covered with these 20 easy recipes. Say goodbye to boring chicken nights and hello to flavor-packed meals your whole family will love. Ready to shake up your dinner routine? Let’s dive in!

Garlic Parmesan Chicken Breast

This juicy, flavor-packed chicken breast is coated in a crispy golden crust of garlic and Parmesan—perfect for a quick weeknight dinner that feels fancy.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (plain or Italian-seasoned)
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp melted butter
• 2 cloves garlic, minced

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix 1/2 cup Parmesan cheese, 1/4 cup breadcrumbs, 1 tsp garlic powder, 1 tsp dried parsley, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush chicken breasts with 2 tbsp olive oil, then press into the Parmesan mixture, coating both sides evenly. Place on the baking sheet.
4. Bake for 20 minutes. Meanwhile, mix 2 tbsp melted butter and 2 cloves minced garlic in a small bowl.
5. After 20 minutes, brush the garlic butter over the chicken. Return to the oven and bake 5 more minutes until golden and internal temp reaches 165°F.

The double hit of garlic—powder in the crust, fresh in the butter—gives this chicken irresistible depth, while the Parmesan creates a crackly, cheesy crust. Tip: For extra crispiness, broil for 1–2 minutes at the end (watch closely!).

Honey Mustard Glazed Chicken

This sweet-and-tangy chicken dish is a weeknight hero—sticky, golden, and packed with flavor in every bite.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup honey
• 3 tbsp Dijon mustard
• 2 tbsp whole-grain mustard
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. In a small bowl, whisk together 1/4 cup honey, 3 tbsp Dijon mustard, 2 tbsp whole-grain mustard, 2 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high. Add chicken and sear for 3–4 minutes per side until lightly browned.
3. Pour honey-mustard glaze over chicken, turning to coat evenly. Transfer skillet to oven and bake for 15–18 minutes, basting halfway, until chicken reaches 165°F and glaze is caramelized.
4. Garnish with 1 tbsp chopped parsley before serving.

The double-mustard punch gives this glaze depth, while the honey ensures it clings beautifully to each tender piece of chicken.

Tip: For extra crispiness, broil for the last 2 minutes—just keep an eye on it to prevent burning!

Lemon Herb Grilled Chicken

This bright, juicy grilled chicken gets its zing from fresh lemon and a garlicky herb marinade—perfect for summer cookouts or easy weeknight dinners.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 1 tbsp lemon zest
• 3 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. In a bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 1 tbsp lemon zest, 3 cloves minced garlic, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp black pepper.
2. Place chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Massage to coat evenly. Refrigerate for at least 30 minutes (or up to 4 hours).
3. Preheat grill to medium-high (about 400°F). Remove chicken from marinade, letting excess drip off.
4. Grill for 6–7 minutes per side, or until internal temperature reaches 165°F and grill marks appear.
5. Transfer to a plate, tent with foil, and rest for 5 minutes before serving.

The lemon zest and fresh herbs create a fragrant crust that locks in moisture, while the garlic adds a savory punch—no one will guess how simple it is!

Tip: For extra char, press down lightly on the chicken with a spatula during the last 2 minutes of grilling.

Creamy Mushroom Chicken

This creamy mushroom chicken is the ultimate comfort food—tender pan-seared chicken smothered in a rich, garlicky mushroom sauce that comes together in one skillet.

• 2 boneless, skinless chicken breasts (about 1 lb)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, divided
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/2 tsp dried thyme
• 1 tbsp chopped fresh parsley

1. Season chicken breasts evenly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken for 6–7 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate.
2. In the same skillet, heat remaining 1 tbsp olive oil. Add sliced mushrooms and cook for 5 minutes, stirring occasionally, until softened and browned. Stir in minced garlic and cook for 30 seconds until fragrant.
3. Pour in 1/2 cup chicken broth, scraping up any browned bits. Simmer for 2 minutes, then reduce heat to medium-low. Stir in 1/2 cup heavy cream and 1/2 tsp dried thyme. Simmer for 3–4 minutes until slightly thickened.
4. Return chicken to the skillet, spooning sauce over it. Garnish with 1 tbsp fresh parsley before serving.

The secret to this dish’s luxurious texture? A splash of heavy cream transforms the pan juices into a velvety sauce that clings perfectly to every bite.

Tip: For extra depth, swap cremini mushrooms with a mix of wild mushrooms like shiitake or oyster.

Spicy Cajun Chicken

Spicy Cajun Chicken

This bold and zesty Cajun chicken brings the heat with a smoky, well-spiced crust that’s perfect for grilling or pan-searing.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp dried thyme

Instructions:

1. In a small bowl, mix together 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp cayenne pepper, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp dried thyme.
2. Pat chicken breasts dry, then rub evenly with 2 tbsp olive oil. Sprinkle the spice blend over both sides, pressing gently to adhere.
3. Heat a grill or large skillet over medium-high. Cook chicken for 6–7 minutes per side, until internal temperature reaches 165°F and the crust is deeply browned.
4. Let rest for 5 minutes before slicing.

The magic here is in the balance—smoky paprika and cayenne create layers of heat without overpowering the juicy chicken.

Tip: For extra char, leave the chicken undisturbed for the first 4 minutes of cooking to build a crisp crust.

Teriyaki Chicken Stir-Fry

This quick and flavorful stir-fry brings together tender chicken, crisp veggies, and a glossy homemade teriyaki sauce—perfect for busy weeknights!

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp sesame seeds (optional)
• 2 green onions, sliced

Instructions:

1. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and 1 tsp ginger. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–6 minutes until browned, stirring occasionally. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Sauté bell pepper and broccoli for 3–4 minutes until crisp-tender. Stir in garlic and cook for 30 seconds until fragrant.
4. Return chicken to the skillet. Pour the sauce over and stir to coat. In a small bowl, mix 1 tbsp cornstarch and 2 tbsp water, then add to the pan. Cook for 1–2 minutes until the sauce thickens and glazes the ingredients.
5. Garnish with sesame seeds and green onions. Serve immediately over rice.

The secret to this dish? The sauce thickens into a glossy, restaurant-worthy glaze that clings perfectly to every bite.

Tip: For extra crunch, add snap peas or carrots with the bell pepper.

BBQ Chicken Skewers

These juicy BBQ chicken skewers are a crowd-pleaser—perfect for summer grilling or a quick weeknight dinner with smoky-sweet flavor in every bite.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/3 cup BBQ sauce (plus extra for basting)
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper, cut into 1-inch chunks
• 1 red onion, cut into 1-inch chunks

Instructions:

1. In a bowl, whisk together 1/3 cup BBQ sauce, 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp brown sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Add chicken pieces and toss to coat. Marinate for at least 30 minutes (or up to 4 hours).
2. Thread chicken, bell pepper, and onion alternately onto skewers (if using wooden skewers, soak them in water for 20 minutes first).
3. Preheat grill to medium-high (about 400°F). Grill skewers for 5–6 minutes per side, basting with extra BBQ sauce during the last 2 minutes, until chicken reaches 165°F and edges are lightly charred.

The smoky paprika and caramelized BBQ glaze create a sticky, finger-licking crust that’s balanced by the fresh crunch of peppers and onions.

Tip: For extra tang, drizzle skewers with a squeeze of lime before serving.

Chicken Alfredo Pasta

This rich and velvety Alfredo pasta comes together in under 30 minutes, making it a weeknight hero with restaurant-quality flair.

Ingredients

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, sliced into 1/2-inch strips
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 tbsp chopped fresh parsley (optional)

Instructions

1. Cook pasta according to package instructions. Reserve 1/4 cup pasta water before draining.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink, stirring occasionally. Transfer to a plate.
3. In the same skillet, sauté garlic for 30 seconds until fragrant. Pour in heavy cream, 1/2 cup Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 3 minutes, stirring constantly, until slightly thickened.
4. Return chicken to the skillet, then toss with drained pasta and reserved pasta water. Stir until glossy and well-coated.
5. Garnish with parsley and extra Parmesan before serving.

The secret? A splash of starchy pasta water transforms the sauce into a silky emulsion that clings perfectly to every noodle.

Tip: For extra depth, add a pinch of nutmeg to the sauce—it subtly enhances the creaminess without overpowering.

Stuffed Spinach and Cheese Chicken

This juicy chicken breast is stuffed with a creamy spinach and cheese filling—impressive enough for guests but simple enough for a weeknight win.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup chopped fresh spinach, packed
• 4 oz cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Prep the filling: In a bowl, mix the spinach, cream cheese, mozzarella, Parmesan, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper until combined.
2. Stuff the chicken: Slice a pocket into the side of each chicken breast, then stuff evenly with the spinach-cheese mixture. Secure with toothpicks if needed.
3. Sear: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3 minutes per side until golden.
4. Bake: Transfer the skillet to a 375°F oven and bake for 18–20 minutes, until the chicken reaches 165°F internally.

The melted cheese filling stays luxuriously creamy, while the seared exterior adds just the right crunch. Serve with a crisp salad to balance the richness.

Tip: For extra flavor, sprinkle smoked paprika over the chicken before baking.

Chicken Piccata with Capers

This bright, lemony chicken piccata is a restaurant-worthy dish that comes together in under 30 minutes—perfect for busy weeknights.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1/3 cup low-sodium chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tbsp capers, drained
• 2 tbsp chopped fresh parsley

Instructions:

1. Pound chicken to 1/4-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and 1/4 tsp pepper. Dredge chicken in flour mixture, shaking off excess.
2. Heat 1 tbsp butter and olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden. Transfer to a plate.
3. Add broth and lemon juice to the skillet, scraping up browned bits. Simmer for 2 minutes until slightly reduced. Stir in capers and remaining 2 tbsp butter until melted.
4. Return chicken to the skillet, spooning sauce over it. Simmer for 1 minute. Sprinkle with parsley.

The magic here? The briny capers and tangy lemon sauce cut through the richness of the butter for a perfectly balanced bite.

Tip: For extra flavor, add a splash of white wine with the broth—just reduce it by half before adding the lemon juice.

Crispy Baked Chicken Breast

This foolproof recipe delivers juicy, tender chicken with a golden, crunchy crust—no frying required!

Ingredients:

• 2 large boneless, skinless chicken breasts (about 1 lb total)
• 1/4 cup all-purpose flour
• 1 large egg
• 1 tbsp water
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and drizzle with 1 tbsp olive oil.
2. Pat chicken dry, then slice each breast horizontally to create 4 even cutlets.
3. Set up a breading station: In one shallow bowl, mix flour, 1/2 tsp salt, and 1/4 tsp black pepper. In another, whisk egg with 1 tbsp water. In a third, combine panko, Parmesan, 1 tsp garlic powder, 1 tsp smoked paprika, and remaining 1/4 tsp salt.
4. Dredge each cutlet in flour, dip in egg, then press firmly into panko mixture to coat. Place on prepared baking sheet.
5. Drizzle tops with remaining 1 tbsp olive oil. Bake 18–20 minutes until internal temperature reaches 165°F and coating is crisp.

The Parmesan-panko crust stays extra crunchy thanks to a smart oven trick—baking directly on an oiled sheet instead of a rack!

Tip: For maximum crispiness, flip chicken halfway through baking and press loose crumbs back onto the surface.

Chicken Fajitas with Peppers

These sizzling chicken fajitas are a weeknight hero—packed with juicy chicken, sweet bell peppers, and just the right kick of spice.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 2 bell peppers (any color), thinly sliced
• 1 medium yellow onion, thinly sliced
• 2 tbsp olive oil, divided
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small flour tortillas, warmed
• Fresh cilantro and lime wedges, for serving

Instructions:

1. In a bowl, toss chicken with 1 tbsp olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, and salt until evenly coated.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes, stirring occasionally, until lightly browned and cooked through. Transfer to a plate.
3. In the same skillet, add bell peppers and onion. Cook for 4–5 minutes, stirring often, until softened and slightly charred.
4. Return chicken to the skillet and toss everything together for 1 minute to combine.
5. Serve immediately with warm tortillas, fresh cilantro, and lime wedges.

The smoky-sweet char on the peppers and the zesty marinade make these fajitas taste like they came straight from a sizzling cast-iron platter.

Tip: For extra flavor, let the chicken marinate in the spice mix for 30 minutes before cooking.

Chicken and Broccoli Casserole

This creamy, cheesy casserole is the ultimate comfort food—packed with tender chicken, crisp broccoli, and a golden breadcrumb topping for the perfect crunch.

Ingredients:

• 2 cups cooked shredded chicken
• 3 cups fresh broccoli florets
• 1 (10.5 oz) can condensed cream of chicken soup
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded cheddar cheese, divided
• 1/2 cup panko breadcrumbs
• 1 tbsp melted butter

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the cream of chicken soup, sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper until smooth.
3. Fold in the shredded chicken, broccoli florets, and 1 cup of shredded cheddar cheese until evenly coated. Spread mixture into the prepared baking dish.
4. Sprinkle the remaining 1/2 cup cheddar cheese over the top. In a small bowl, toss the panko breadcrumbs with melted butter, then scatter evenly over the cheese.
5. Bake for 25–30 minutes until bubbly and the topping is golden brown. Let stand 5 minutes before serving.

The secret here? A tangy trio of soup, sour cream, and mayo that keeps every bite rich without feeling heavy. The buttery panko adds just the right crunch!

Tip: For extra flavor, swap half the cheddar for pepper jack cheese.

Thai Coconut Curry Chicken

This creamy, fragrant curry comes together in under 30 minutes—perfect for busy weeknights when you crave bold flavors without the fuss.

Ingredients:

• 1 tbsp vegetable oil
• 1 tbsp red curry paste
• 1 (13.5 oz) can coconut milk
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 red bell pepper, sliced
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 cup fresh basil leaves
• Juice of 1 lime

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add 1 tbsp red curry paste and cook 1 minute, stirring constantly, until fragrant.
2. Pour in 1 can coconut milk, scraping the bottom of the pan. Add chicken and simmer 10 minutes, stirring occasionally.
3. Stir in bell pepper, 1 tbsp fish sauce, and 1 tbsp brown sugar. Cook 5 more minutes until chicken is tender and peppers soften slightly.
4. Remove from heat. Fold in 1/2 cup basil and lime juice. Serve over rice.

The magic here? The lime juice brightens the rich coconut milk just before serving—don’t skip it!

Tip: For extra depth, toast the curry paste in the oil until it darkens slightly (about 30 seconds) before adding the coconut milk.

Chicken Marsala with Mushrooms

This cozy Italian-American classic combines tender chicken and earthy mushrooms in a rich, savory Marsala wine sauce—perfect for a weeknight dinner that feels fancy.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to ½-inch thickness
• ½ cup all-purpose flour
• ½ tsp kosher salt
• ¼ tsp black pepper
• 3 tbsp olive oil, divided
• 8 oz cremini mushrooms, sliced
• 2 garlic cloves, minced
• ¾ cup dry Marsala wine
• ¾ cup low-sodium chicken broth
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley

Instructions:

1. Dredge the chicken: In a shallow dish, whisk together the flour, ½ tsp salt, and ¼ tsp black pepper. Coat each chicken breast evenly in the mixture, shaking off excess.
2. Brown the chicken: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken for 3–4 minutes per side until golden. Transfer to a plate.
3. Sauté the mushrooms: Add the remaining 1 tbsp olive oil to the skillet. Cook the mushrooms for 5 minutes until softened, then stir in the garlic for 30 seconds until fragrant.
4. Deglaze: Pour in the Marsala wine and chicken broth, scraping up any browned bits. Simmer for 5 minutes until slightly reduced.
5. Finish the sauce: Return the chicken to the skillet and simmer for 3–4 minutes until cooked through. Swirl in the butter until glossy, then sprinkle with parsley.

The magic here? The Marsala wine reduces into a velvety sauce that clings to every bite—no cream needed for that luscious texture.

Tip: For extra depth, add a splash of balsamic vinegar to the sauce along with the wine.

Chicken Tacos with Avocado Salsa

These zesty chicken tacos are packed with juicy flavor and topped with a creamy avocado salsa that’ll have everyone reaching for seconds.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small corn tortillas, warmed
• 1 large avocado, diced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season chicken thighs with chili powder, cumin, garlic powder, and 1/2 tsp salt. Cook for 6–7 minutes per side until browned and internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
2. While chicken cooks, make the salsa: In a bowl, gently toss avocado, red onion, cilantro, lime juice, and 1/4 tsp salt.
3. Fill warm tortillas with sliced chicken and top generously with avocado salsa.

The cool, creamy salsa balances the smoky-spiced chicken perfectly—no extra sauces needed!

Tip: For extra char, heat tortillas directly over a gas flame for 10 seconds per side.

Herb-Crusted Chicken with Dijon

This juicy, flavor-packed chicken gets a crispy herb crust and a tangy Dijon kick—perfect for a weeknight dinner that feels fancy without the fuss.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup Dijon mustard
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Pat chicken dry, then brush evenly with 1/4 cup Dijon mustard.
3. In a bowl, mix 1/2 cup panko, 1/4 cup Parmesan, 1 tbsp parsley, 1 tsp thyme, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Press the panko mixture onto the mustard-coated chicken, packing gently to adhere.
5. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chicken for 2 minutes per side until golden (don’t flip until crust is set).
6. Transfer to the baking sheet and bake for 15–18 minutes, until internal temp reaches 165°F.

The Dijon keeps the chicken ultra-moist while the herbed crust adds a satisfying crunch—no dry chicken here!

Tip: For extra browning, broil for 1–2 minutes at the end (watch closely!).

Chicken Stir-Fry with Vegetables

This quick and vibrant stir-fry packs tender chicken and crisp veggies in a savory-sweet sauce—perfect for busy weeknights when you need dinner on the table fast.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 3 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp sesame seeds (for garnish)

Instructions

1. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the pan. Toss in bell pepper, broccoli, carrot, and garlic; stir-fry for 4 minutes until veggies are crisp-tender.
3. Whisk together soy sauce, honey, rice vinegar, ginger, and red pepper flakes (if using). Pour sauce over veggies, then return chicken to the pan. Cook for 2 more minutes, tossing to coat everything evenly.
4. Sprinkle with sesame seeds and serve immediately over rice or noodles.

The honey-garlic sauce caramelizes slightly as it cooks, giving the dish a glossy, finger-licking finish that’s way better than takeout.

Tip: For extra crunch, add a handful of snap peas or water chestnuts with the other veggies.

Buffalo Chicken Lettuce Wraps

These spicy, crunchy lettuce wraps are a lighter twist on classic buffalo wings—perfect for game day or a quick weeknight dinner.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1/2 cup buffalo sauce
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 8 large butter lettuce leaves
• 1/2 cup crumbled blue cheese
• 1/4 cup diced celery
• 1/4 cup ranch dressing

Instructions:

1. In a skillet over medium-high heat, cook chicken until no longer pink, about 6–8 minutes.
2. Stir in 1/2 cup buffalo sauce, 2 tbsp melted butter, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp salt. Simmer for 2 minutes until saucy.
3. Spoon the chicken mixture into lettuce leaves, then top with 1/2 cup blue cheese, 1/4 cup celery, and a drizzle of 1/4 cup ranch dressing.

The cool crunch of lettuce and celery balances the fiery buffalo sauce, while the blue cheese adds a tangy punch. No forks needed—just grab and go!

Tip: For extra heat, add a pinch of cayenne to the sauce. Swap ranch for blue cheese dressing if you prefer a milder flavor.

Chicken and Rice Pilaf

This cozy Chicken and Rice Pilaf is a one-pot wonder—tender chicken, fluffy rice, and warm spices come together for a meal that feels like a hug.

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1.5 cups long-grain white rice, rinsed
• 3 cups low-sodium chicken broth
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley (for garnish)

1. Heat olive oil in a large, deep skillet over medium-high heat. Add chicken and cook for 5–6 minutes until lightly browned. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic, cumin, smoked paprika, turmeric, salt, and black pepper; cook for 1 minute until fragrant.
3. Stir in rice, coating it with the spices. Pour in chicken broth and return the chicken (with any juices) to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
4. Remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork, garnish with parsley, and serve.

The turmeric and smoked paprika give this pilaf its golden hue and subtle smokiness, while the chicken stays juicy thanks to the gentle simmer. Tip: For extra flavor, toast the rice in the skillet for 2 minutes before adding broth—it adds a nutty depth!

Conclusion

With 20 delicious and easy chicken breast recipes, this roundup has something for every taste and occasion! Whether you’re craving something creamy, zesty, or comforting, these dishes are sure to please. Give them a try, and let us know which one’s your favorite in the comments below. Don’t forget to share this article on Pinterest so others can enjoy these tasty meals too. Happy cooking!