18 Delicious Chicken Breast Recipes for Dinner Easy and Fast

Weeknight dinners just got easier (and tastier)! Chicken breast is the ultimate blank canvas for quick, flavorful meals—whether you’re craving creamy comfort food, zesty skillet dinners, or something grill-ready. We’ve rounded up 18 mouthwatering recipes that are fast, fuss-free, and anything but boring. Say goodbye to bland chicken and hello to your new go-to meals. Ready to get cooking? Let’s dive in!

Garlic Butter Chicken Breast with Asparagus

This one-pan wonder delivers juicy chicken and crisp-tender asparagus smothered in a rich, garlicky butter sauce—perfect for busy weeknights.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 bunch asparagus, trimmed (about 1 lb)
• 3 tbsp unsalted butter, divided
• 4 garlic cloves, minced
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Pat chicken dry and season evenly with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp butter in a large skillet over medium-high. Cook chicken for 5–6 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
2. In the same skillet, melt remaining 2 tbsp butter. Add asparagus, garlic, lemon zest, 1/4 tsp salt, 1/8 tsp black pepper, and red pepper flakes (if using). Sauté for 4–5 minutes until asparagus is bright green but still crisp.
3. Return chicken to skillet, drizzle with lemon juice, and toss to coat. Sprinkle with parsley and serve immediately.

The magic here? The buttery pan sauce picks up all the caramelized bits from the chicken, creating a glossy, flavor-packed finish that clings to every bite.

Tip: For extra tender chicken, pound breasts to an even 1/2-inch thickness before cooking.

Lemon Herb Grilled Chicken Breast

Bright, zesty, and perfectly juicy, this grilled chicken breast is a weeknight hero that’s ready in under 30 minutes.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 3 tbsp olive oil, divided
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 1 tsp oregano, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Pour over chicken breasts, coating evenly. Let marinate for 10 minutes (or up to 1 hour for deeper flavor).
2. Preheat grill or grill pan to medium-high (about 400°F). Brush grates with remaining 1 tbsp olive oil.
3. Grill chicken for 6–7 minutes per side, or until internal temperature reaches 165°F and grill marks appear. Avoid moving it too soon for those perfect char lines!
4. Rest for 5 minutes, then sprinkle with 1 tbsp fresh parsley before serving.

The lemon zest and fresh herbs create a sunny, aromatic crust that locks in moisture—no dry chicken here! Serve sliced over salads or with roasted veggies for a light yet satisfying meal.

Tip: For extra tang, drizzle with a squeeze of fresh lemon right before eating.

One-Pan Chicken Breast with Roasted Vegetables

This fuss-free dinner packs juicy chicken and caramelized veggies into one sheet pan, so you get big flavor with minimal cleanup.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 2 cups broccoli florets
• 1 red bell pepper, sliced into 1-inch strips
• 1 small red onion, cut into wedges
• 3 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Prep: Preheat oven to 425°F. Toss broccoli, bell pepper, and red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a sheet pan.
2. Season chicken: Rub chicken with remaining 1 tbsp olive oil, then sprinkle evenly with garlic powder, smoked paprika, thyme, and remaining 1/2 tsp salt.
3. Roast: Nestle chicken among vegetables. Bake for 18–20 minutes until chicken reaches 165°F and veggies are tender with charred edges.
4. Rest & serve: Let chicken rest 5 minutes before slicing. Toss veggies with pan juices.

The smoky paprika and thyme create a cozy crust on the chicken, while the roasted veggies soak up all the savory drippings.

Tip: For extra-crispy skin, pat chicken dry before seasoning and place it directly on the pan (not atop veggies).

Honey Mustard Baked Chicken Breast

This sweet-and-tangy baked chicken is a weeknight hero—glazed to sticky perfection with just 5 minutes of prep!

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (optional garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil or parchment.
2. In a small bowl, whisk together 1/4 cup honey, 2 tbsp Dijon mustard, 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Place chicken breasts on the baking sheet and spoon all the honey mustard mixture over them, turning to coat evenly.
4. Bake for 22–25 minutes, basting once halfway, until chicken reaches 165°F and the glaze is caramelized at the edges.
5. Garnish with 1 tbsp fresh parsley if desired.

The magic here? The mustard sharpness balances the honey’s sweetness, creating a glossy glaze that clings to every bite without overpowering.

Tip: For extra browning, broil for 1–2 minutes at the end—just watch closely!

Quick Chicken Breast Stir-Fry with Veggies

This speedy stir-fry delivers juicy chicken and crisp-tender veggies in a savory 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
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)
• 1/4 tsp black pepper
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-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 skillet. Stir in bell pepper, broccoli, and carrot; cook for 4 minutes until crisp-tender. Add garlic and cook for 30 seconds until fragrant.
3. Return chicken to the skillet. Pour in 2 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, 1/2 tsp red pepper flakes (if using), and 1/4 tsp black pepper. Toss everything together and cook for 1–2 minutes until glazed.
4. Garnish with green onions and serve immediately over rice or noodles.

The magic here? The honey and sesame oil combo creates a glossy, slightly sweet sauce that clings perfectly to every bite.

Tip: For extra crunch, toss in a handful of cashews or peanuts with the veggies!

Creamy Parmesan Chicken Breast Skillet

This one-pan wonder delivers tender chicken smothered in a rich, garlicky Parmesan sauce—perfect for busy weeknights when you crave comfort without the fuss.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp crushed red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Season chicken breasts evenly with 1 tsp garlic powder, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Cook chicken for 5–6 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate.
3. In the same skillet, sauté 3 cloves minced garlic for 30 seconds until fragrant. Pour in 1 cup heavy cream, scraping up any browned bits. Simmer for 2 minutes.
4. Whisk in 1/2 cup Parmesan cheese and 1/2 tsp red pepper flakes (if using) until the sauce thickens slightly, about 1–2 minutes.
5. Return chicken to the skillet, spooning sauce over it. Garnish with 2 tbsp fresh parsley and serve immediately.

The magic here? The sauce transforms pan drippings into a velvety, cheesy blanket that clings to every bite of chicken.

Tip: For extra flavor, sear the chicken in butter instead of oil and finish with a squeeze of lemon.

Spicy Cajun Chicken Breast with Rice

Spicy Cajun Chicken Breast with Rice

This bold and zesty Cajun chicken pairs perfectly with fluffy rice for a weeknight meal that’s anything but boring.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tbsp butter
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a small bowl, mix 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Rub the mixture evenly over the chicken breasts.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–7 minutes per side, until browned and cooked through (internal temp 165°F). Transfer to a plate and let rest.
3. In the same skillet, add 1 cup rice and toast for 1 minute. Pour in 2 cups chicken broth and 1 tbsp butter, scraping up any browned bits. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender.
4. Fluff the rice with a fork, then slice the chicken and serve over the rice. Garnish with 2 tbsp chopped fresh parsley.

The smoky Cajun rub caramelizes into a flavorful crust, while the rice soaks up all those delicious pan juices. Tip: For extra heat, add a pinch of cayenne to the seasoning mix!

Chicken Breast Tacos with Avocado Salsa

These juicy chicken tacos get a fresh, creamy kick from a simple avocado salsa—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 medium avocado, diced
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 8 small corn tortillas, warmed
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season chicken breasts with chili powder, cumin, salt, and black pepper. Cook for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
2. Meanwhile, gently toss avocado, red onion, cilantro, and lime juice in a bowl to make the salsa (don’t overmix to keep it chunky).
3. Fill warmed tortillas with sliced chicken and top generously with avocado salsa. Serve with lime wedges for squeezing.

The contrast of smoky-spiced chicken against the cool, bright salsa makes every bite irresistible. Bonus? The salsa comes together in minutes while the chicken rests.

Tip: For extra flavor, char the tortillas lightly over a gas burner or in a dry skillet before filling.

Pesto Chicken Breast with Cherry Tomatoes

This juicy, flavor-packed pesto chicken is a weeknight hero—ready in 30 minutes with minimal cleanup!

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/4 cup basil pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Pat chicken dry, then rub with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder.
3. Spread 2 tbsp pesto evenly over each chicken breast. Arrange on the baking sheet and scatter cherry tomatoes around them.
4. Bake for 20–25 minutes, until chicken reaches 165°F internally and tomatoes burst slightly.
5. Spoon pan juices over the chicken, sprinkle with Parmesan (if using), and serve warm.

The pesto forms a golden crust while keeping the chicken incredibly moist, and the roasted tomatoes add a sweet-tangy pop. Tip: For extra color, use a mix of red and yellow cherry tomatoes!

Teriyaki Chicken Breast with Broccoli

This sweet-savory teriyaki chicken comes together in under 30 minutes, with tender broccoli soaking up all that glossy sauce.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total), sliced into 1/2-inch strips
• 3 cups broccoli florets
• 2 tbsp vegetable oil, divided
• 1/3 cup soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tsp sesame seeds (optional)

Instructions:

1. In a bowl, whisk together 1/3 cup soy sauce, 3 tbsp honey, 2 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp grated ginger.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add chicken and cook 5-6 minutes until no longer pink, stirring occasionally. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Toss in broccoli and cook 3 minutes until bright green but still crisp.
4. Whisk 1 tbsp cornstarch and 1 tbsp water into the sauce, then pour into the skillet. Simmer 1-2 minutes until thickened.
5. Return chicken to the pan, tossing to coat. Cook 1 minute more until heated through. Sprinkle with sesame seeds if using.

The magic here? The cornstarch slurry gives the sauce that signature clingy, lacquered finish—no takeout container required.

Tip: For extra caramelization, let the chicken sit undisturbed for 2 minutes after adding to the hot pan.

Sheet Pan Chicken Breast and Potatoes

This Sheet Pan Chicken Breast and Potatoes is a fuss-free weeknight hero—juicy chicken and crispy potatoes bake together for a meal that’s as easy as it is satisfying.

• 1.5 lbs boneless, skinless chicken breasts
• 1.5 lbs baby potatoes, halved
• 3 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp salt, divided
• ½ tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

1. Preheat oven to 425°F. Toss potatoes with 2 tbsp olive oil, ½ tsp salt, ½ tsp black pepper, garlic powder, smoked paprika, and thyme on a sheet pan. Roast for 15 minutes.
2. Meanwhile, rub chicken with remaining 1 tbsp olive oil and ½ tsp salt. Push potatoes to one side of the pan, add chicken, and bake for 18–20 minutes until chicken reaches 165°F and potatoes are golden and tender.
3. Sprinkle with fresh parsley before serving.

The smoky paprika and thyme infuse the chicken and potatoes with cozy flavor, while the high heat keeps everything juicy inside and crispy outside. Tip: For extra-crispy potatoes, spread them cut-side down on the pan!

Chicken Breast Piccata with Lemon Sauce

Bright, tangy, and ready in under 30 minutes, this chicken piccata is a weeknight hero with restaurant-quality flair.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 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. Season chicken with 1/2 tsp salt and 1/4 tsp black pepper, then dredge in flour, shaking off excess.
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
3. Add broth, lemon juice, and capers to the skillet, scraping up browned bits. Simmer for 2 minutes until slightly reduced.
4. Whisk in remaining 1 tbsp butter until melted. Return chicken to the pan, turning to coat in sauce. Sprinkle with parsley.

The magic here? The pan sauce’s perfect balance of briny capers and zesty lemon clings to every tender bite of chicken.

Tip: For extra silkiness, swirl in another tbsp of butter off-heat at the end.

BBQ Glazed Chicken Breast with Corn

This sweet and smoky chicken dish comes together fast, with juicy corn adding a pop of summery crunch to every bite.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 cup fresh or frozen corn kernels
• 3 tbsp BBQ sauce
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. In a small bowl, mix 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Rub chicken breasts all over with 1 tbsp olive oil, then coat evenly with the spice mix.
2. Heat an oven-safe skillet over medium-high. Sear chicken for 3 minutes per side until lightly browned. Remove from heat and brush with 2 tbsp BBQ sauce.
3. Scatter corn around the chicken in the skillet. Transfer to the oven and bake for 15 minutes, or until chicken reaches 165°F internally.
4. Remove from oven, drizzle chicken with remaining 1 tbsp BBQ sauce, and let rest 5 minutes before slicing.

The double layer of BBQ glaze (before and after baking) creates a caramelized, finger-licking crust that clings perfectly to the tender chicken.

Tip: For charred corn, broil the skillet for the last 2 minutes of cooking—just keep an eye on it!

Chicken Breast Stir-Fry with Noodles

This quick and flavorful stir-fry is a weeknight hero—tender chicken, crisp veggies, and chewy noodles tossed in a savory-sweet sauce.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 8 oz dried rice noodles
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)
• 2 green onions, sliced

Instructions:

1. Cook rice noodles according to package instructions. Drain and 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 no longer pink. Transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the skillet. Stir-fry bell pepper and snap peas for 3–4 minutes until crisp-tender. Add garlic and cook for 30 seconds until fragrant.
4. Return chicken to the skillet. Add cooked noodles, soy sauce, honey, sesame oil, and red pepper flakes (if using). Toss everything together for 2 minutes until evenly coated and heated through.
5. Garnish with green onions and serve immediately.

The honey and sesame oil create a glossy, caramelized glaze that clings perfectly to every bite—no soggy noodles here!

Tip: For extra crunch, sprinkle with toasted sesame seeds just before serving.

Mediterranean Stuffed Chicken Breast

Juicy chicken breasts get a flavorful upgrade with a sun-dried tomato and feta stuffing—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
• 2 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Prep the filling: In a bowl, mix the feta cheese, sun-dried tomatoes, parsley, oregano, garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper.
2. Stuff the chicken: Cut a pocket into the thickest side of each chicken breast. Divide the filling evenly among them, pressing gently to seal.
3. Sear: Heat olive oil in an oven-safe skillet over medium-high. Add the chicken and cook for 3–4 minutes per side until golden.
4. Bake: Transfer the skillet to a 375°F oven and bake for 15–18 minutes, until the chicken reaches 165°F internally.
5. Rest: Let the chicken sit for 5 minutes before slicing to keep the filling intact.

The tangy feta and sweet sun-dried tomatoes create a burst of Mediterranean flavor in every bite, while the quick sear-and-bake method keeps the chicken irresistibly tender.

Tip: For extra richness, drizzle the sliced chicken with a little reserved sun-dried tomato oil before serving.

Chicken Breast with Mushroom Cream Sauce

This cozy, restaurant-worthy dish comes together in one pan with a luxuriously smooth sauce that’s perfect for spooning over mashed potatoes or pasta.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ cup chicken broth
• ½ cup heavy cream
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbsp chopped parsley (for garnish)

Instructions:

1. Pat chicken dry and season with ¼ tsp salt and ¼ tsp black pepper. Heat olive oil in a large skillet over medium-high. Cook chicken for 6–7 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
2. In the same skillet, add mushrooms and sauté for 5 minutes until softened. Stir in garlic and thyme, cooking for 30 seconds until fragrant.
3. Pour in chicken broth, scraping up browned bits. Simmer for 2 minutes, then reduce heat to medium-low. Stir in heavy cream and simmer for 3–4 minutes until slightly thickened.
4. Return chicken to the skillet, spooning sauce over it. Garnish with parsley before serving.

The magic here? The mushrooms soak up all the savory pan juices, creating a sauce with deep, umami richness without a drop of flour.

Tip: For extra flavor, swap creminis for a mix of wild mushrooms like shiitake or oyster.

Caprese Stuffed Chicken Breast

Juicy chicken breasts get a gourmet upgrade with a gooey, herby caprese filling—perfect for impressing guests without the fuss.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup fresh mozzarella pearls (or diced fresh mozzarella)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• Balsamic glaze, for drizzling (optional)

Instructions:

1. Prep the chicken: Preheat oven to 375°F. Use a sharp knife to cut a deep pocket into the side of each chicken breast, being careful not to cut all the way through.
2. Stuff: In a bowl, toss together mozzarella, cherry tomatoes, basil, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Divide the mixture evenly among the chicken pockets, pressing gently to seal.
3. Season: Rub chicken with remaining 1 tbsp olive oil, then sprinkle with garlic powder, oregano, and remaining 1/4 tsp salt.
4. Bake: Place chicken in a baking dish and bake for 25–30 minutes, until internal temperature reaches 165°F and cheese is bubbly.
5. Serve: Drizzle with balsamic glaze (if using) and let rest 5 minutes before slicing.

The melted mozzarella and fresh basil create a pocket of summery flavor in every bite, while the juicy tomatoes keep the chicken extra moist. Tip: Secure openings with toothpicks before baking if your stuffing tries to escape!

Chicken Breast and Quinoa Bowl

This protein-packed Chicken Breast and Quinoa Bowl is a weeknight hero—fluffy quinoa, juicy chicken, and a tangy lime dressing come together in under 30 minutes for a meal that feels fresh but never fussy.

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 2 boneless, skinless chicken breasts (about 1 lb)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• 2 tbsp lime juice
• 1 tbsp honey

1. Cook quinoa: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
2. Season chicken: Rub chicken breasts with olive oil, then sprinkle evenly with garlic powder, smoked paprika, salt, and black pepper.
3. Cook chicken: Heat a skillet over medium-high. Add chicken and cook for 6–7 minutes per side, until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
4. Make dressing: Whisk lime juice and honey in a small bowl.
5. Assemble bowls: Divide quinoa among bowls, top with sliced chicken, avocado, and cilantro. Drizzle with dressing.

The magic here? The smoky paprika on the chicken plays so nicely with the bright lime dressing—it’s a combo you’ll crave all season.

Tip: For extra crunch, sprinkle with toasted pepitas or crushed tortilla chips.

Conclusion

With 18 easy and fast chicken breast recipes, dinner just got a whole lot tastier—and simpler! Whether you’re craving something creamy, crispy, or packed with flavor, there’s a dish here for everyone. Give these recipes a try, then let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these delicious meals too. Happy cooking!