18 Juicy Tender Chicken Breast Recipes for Busy Weeknights

Weeknight dinners don’t have to be boring—or time-consuming! If you’re tired of the same old chicken breast routine, we’ve got you covered with 18 juicy, tender recipes that are as easy as they are delicious. From zesty sheet-pan meals to creamy one-pot wonders, these dishes will save you time without skimping on flavor. Ready to shake up your dinner game? Let’s dive in!

Garlic Butter Herb Tender Chicken Breast

This juicy, flavor-packed chicken breast is a weeknight hero—ready in under 30 minutes and dripping with garlicky herb butter.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 tsp chopped fresh rosemary (or 1/2 tsp dried)
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley

Instructions:

1. Pat chicken dry and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Melt 2 tbsp butter in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp butter, minced garlic, 1 tsp thyme, 1 tsp rosemary, and 1/4 tsp red pepper flakes (if using). Sauté 30 seconds until fragrant.
4. Remove skillet from heat. Stir in 1 tbsp lemon juice and 1 tbsp parsley, scraping up browned bits. Pour sauce over chicken and serve immediately.

The magic here? A quick pan sauce that turns basic chicken into something restaurant-worthy—with zero fuss. The herbs and lemon keep it bright, while the garlic butter makes it irresistibly rich.

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

Lemon Pepper Grilled Chicken Breast

Bright, zesty, and packed with flavor, this Lemon Pepper Grilled Chicken Breast is a weeknight hero that’s juicy every time.

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 2 tbsp olive oil
• 1 tbsp lemon pepper seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest

1. Preheat grill to medium-high heat (about 400°F).
2. Pat chicken breasts dry, then drizzle with 2 tbsp olive oil and rub evenly.
3. Sprinkle both sides with 1 tbsp lemon pepper seasoning, 1 tsp garlic powder, and 1/2 tsp salt, pressing gently to adhere.
4. Grill chicken for 6–7 minutes per side, or until internal temperature reaches 165°F and grill marks appear.
5. Transfer to a plate, drizzle with 1 tbsp fresh lemon juice, and sprinkle with 1 tsp lemon zest. Let rest 5 minutes before slicing.

The lemon zest adds a fragrant punch that makes this chicken taste restaurant-worthy—no marinating required!

Tip: For extra char, resist flipping the chicken until it releases easily from the grill grates.

Creamy Parmesan Tender Chicken Breast

This dreamy, garlicky chicken dish feels fancy but comes together in one pan—perfect for weeknights when you crave something indulgent without the fuss.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp dried Italian seasoning
• Fresh parsley, chopped (for garnish)

Instructions

1. Pat chicken dry and season both sides with garlic powder, onion powder, salt, and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. 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 minced garlic for 30 seconds until fragrant. Pour in heavy cream, scraping up any browned bits. Stir in Parmesan and Italian seasoning, simmering for 3–4 minutes until slightly thickened.
4. Return chicken to the skillet, spooning sauce over it. Cook for 1–2 minutes to rewarm. Garnish with parsley.

The magic here? The sauce clings to every bite of chicken, thanks to that Parmesan melt—no flour needed for the perfect velvety texture.

Tip: For extra flavor, sear the chicken in butter instead of oil, then use it to start the sauce.

Honey Mustard Baked Chicken Breast

This sweet and tangy chicken is a weeknight hero—juicy on the inside, caramelized on the outside, and ready in under 30 minutes.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Coat chicken breasts evenly with the sauce and arrange on the baking sheet.
4. Bake for 20–25 minutes, basting once halfway, until the chicken reaches 165°F internally and the glaze is sticky and browned.

The magic here? The mustard’s sharpness balances the honey’s sweetness, creating a glossy, restaurant-worthy crust with zero fuss.

Tip: For extra crispiness, broil for the last 2–3 minutes—just keep an eye on it!

Spicy Cajun Tender Chicken Breast

This juicy, flavor-packed chicken breast gets a kick from bold Cajun spices and cooks up perfectly tender every time—ideal for weeknights or meal prep!

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional, for extra heat)

Instructions:

1. Preheat oven to 400°F. Pat chicken dry with paper towels.
2. In a small bowl, mix 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne (if using). Rub evenly over chicken.
3. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear chicken for 3–4 minutes per side until deeply golden.
4. Transfer skillet to oven and bake for 15–18 minutes, until internal temperature reaches 165°F. Let rest 5 minutes before slicing.

The smoky, spicy crust locks in moisture, giving you restaurant-quality tenderness without fuss. Tip: For extra flavor, brush with melted butter after baking!

Mediterranean Stuffed Chicken Breast

Juicy chicken breasts stuffed with sun-dried tomatoes, spinach, and feta—this dish is a flavor-packed weeknight hero that feels fancy without the fuss.

Ingredients:

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

Instructions:

1. Prep the filling: In a bowl, mix the sun-dried tomatoes, spinach, feta, garlic, oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Stuff the chicken: Cut a pocket into the side of each chicken breast. Divide the filling evenly among them, pressing gently to seal.
3. Sear: Heat 1 tbsp 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. Drizzle with the remaining 1 tbsp olive oil.

The tangy feta and sweet sun-dried tomatoes create a vibrant contrast against the tender chicken, while the quick sear-and-bake method locks in moisture.

Tip: For extra flavor, spoon a bit of the sun-dried tomato oil from the jar over the cooked chicken before serving.

Balsamic Glazed Tender Chicken Breast

This juicy chicken breast gets a glossy, tangy-sweet finish from a simple balsamic glaze—perfect for a quick weeknight dinner that feels fancy.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/3 cup balsamic vinegar
• 1 tbsp honey
• 1 garlic clove, minced
• 1/2 tsp dried thyme

Instructions:

1. Season chicken breasts evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Add chicken and cook for 5–6 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
3. Reduce heat to medium. In the same skillet, add 1/3 cup balsamic vinegar, 1 tbsp honey, 1 minced garlic clove, and 1/2 tsp thyme. Simmer for 3–4 minutes, stirring often, until thickened to a syrup-like consistency.
4. Return chicken to the skillet, turning to coat evenly in the glaze. Serve immediately, drizzling extra glaze over the top.

The glaze caramelizes into a sticky, glossy coating with just the right balance of sharp balsamic and mellow honey—no fancy techniques required!

Tip: For extra flavor, let the chicken marinate in 2 tbsp of the balsamic vinegar and a pinch of salt for 20 minutes before cooking.

Pesto Crusted Chicken Breast

This juicy, herb-packed chicken is a weeknight hero—ready in 30 minutes with a golden, flavorful crust that’ll have everyone asking for seconds.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1/2 cup basil pesto (store-bought or homemade)
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix panko breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper.
3. Pat chicken breasts dry, then brush each evenly with 1/2 cup pesto.
4. Press the pesto-coated chicken into the panko mixture, flipping to coat both sides. Drizzle with 1 tbsp olive oil.
5. Bake for 20–25 minutes until the crust is golden and chicken reaches 165°F internally.

The magic here? The pesto keeps the chicken ultra-moist while the panko crisps into a shatteringly good crust—no flipping required!

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

Maple Dijon Tender Chicken Breast

This sweet-savory chicken breast is a weeknight hero—juicy, flavorful, and ready in under 30 minutes with just a handful of ingredients.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1/4 cup pure maple syrup
• 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 thyme (or 1 tsp dried)

Instructions:

1. Preheat oven to 400°F. In a small bowl, whisk together 1/4 cup maple syrup, 2 tbsp Dijon mustard, 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Pat chicken breasts dry, then place in a baking dish. Pour the maple-Dijon mixture over them, turning to coat evenly. Sprinkle with 1 tbsp fresh thyme.
3. Bake for 20–25 minutes, basting halfway through, until the chicken reaches 165°F internally and the glaze is sticky and caramelized at the edges.

The magic here? The mustard’s tang balances the maple’s richness, while a quick bake keeps the chicken impossibly tender. Serve over mashed potatoes to soak up every drop of that glossy sauce.

Tip: For extra browning, broil for the last 2 minutes—just watch closely to avoid burning the glaze!

Teriyaki Glazed Chicken Breast

This juicy, sticky-sweet teriyaki chicken is a weeknight hero—ready in under 30 minutes with a glossy, caramelized glaze that’ll have everyone licking their plates.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/4 cup low-sodium soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp vegetable oil
• 1 tsp cornstarch
• 1 tbsp water
• 1 tsp sesame seeds (optional)
• 1 thinly sliced green onion (optional)

Instructions

1. In a bowl, whisk together 1/4 cup soy sauce, 3 tbsp honey, 1 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 per side until golden. Transfer to a plate.
3. Pour the sauce into the skillet and simmer 2 minutes. Mix 1 tsp cornstarch with 1 tbsp water, stir into the sauce, and cook 1–2 minutes until thickened.
4. Return chicken to the skillet, spooning glaze over it. Cook 2–3 minutes until sticky and caramelized. Garnish with sesame seeds and green onion if using.

The magic here? A quick cornstarch slurry transforms the sauce into a glossy, restaurant-worthy lacquer that clings perfectly to every bite.

Tip: For extra flavor, marinate the chicken in half the sauce for 30 minutes before cooking (reserve the rest for glazing).

Rosemary Garlic Roasted Chicken Breast

Juicy, herb-infused chicken with crispy skin—this simple roast delivers big flavor with minimal effort.

Ingredients:

• 2 boneless, skin-on chicken breasts (about 1 lb total)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp lemon zest

Instructions:

1. Prep: Preheat oven to 425°F. Pat chicken dry with paper towels.
2. Season: Rub chicken all over with 2 tbsp olive oil. In a small bowl, mix 3 minced garlic cloves, 1 tbsp rosemary, 1 tsp salt, ½ tsp pepper, and ½ tsp lemon zest. Press mixture evenly onto chicken.
3. Roast: Place chicken skin-side up on a baking sheet. Bake 20–22 minutes until skin is golden and internal temp reaches 165°F.
4. Rest: Let chicken sit 5 minutes before slicing.

The garlic and rosemary form a fragrant crust, while the lemon zest brightens every bite—no marinating required!

Tip: For extra-crispy skin, broil the last 1–2 minutes (watch closely!).

Buffalo Style Tender Chicken Breast

Craving that spicy, tangy Buffalo flavor without the fuss? These juicy chicken breasts are coated in a bold sauce and baked to perfection—no deep-frying required!

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup hot sauce (like Frank’s RedHot)
• 2 tbsp unsalted butter, melted
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Pat chicken breasts dry and rub evenly with 1 tbsp olive oil.
2. In a bowl, whisk together 1/2 cup hot sauce, 2 tbsp melted butter, 1 tbsp honey, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt.
3. Brush half the sauce mixture over the chicken, coating both sides. Place on a parchment-lined baking sheet.
4. Bake for 20–25 minutes, until chicken reaches 165°F internally. Brush with remaining sauce halfway through.
5. Let rest 5 minutes before slicing. Serve with extra sauce for dipping!

The honey balances the heat beautifully, while a quick bake keeps the chicken tender and juicy—no rubbery texture here.

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

Caprese Stuffed Chicken Breast

Juicy chicken breasts get a gourmet upgrade with a gooey, herby caprese filling—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup fresh mozzarella pearls (or diced fresh mozzarella)
• 1/4 cup cherry tomatoes, halved
• 2 tbsp chopped fresh basil
• 1 tbsp balsamic glaze
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Slice a deep pocket into the side of each chicken breast, being careful not to cut through completely.
3. In a bowl, toss together mozzarella, cherry tomatoes, basil, and 1/2 tbsp balsamic glaze. Stuff mixture evenly into each chicken pocket, securing with toothpicks if needed.
4. Rub chicken with olive oil, then sprinkle evenly with garlic powder, salt, and black pepper.
5. Bake for 22–25 minutes, until chicken reaches 165°F internally and the cheese is bubbly. Drizzle with remaining 1/2 tbsp balsamic glaze.

The melted mozzarella and sweet-tangy balsamic create a luxurious surprise inside every bite, while the basil keeps it fresh and vibrant.

Tip: For extra color, broil for 1–2 minutes at the end—just watch closely to avoid burning!

Thai Peanut Tender Chicken Breast

This Thai-inspired peanut chicken is creamy, slightly spicy, and packed with flavor—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 1 lb boneless, skinless chicken breast, thinly sliced
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp sriracha (or more to taste)
• 1 clove garlic, minced
• 1/2 cup coconut milk
• 1 tbsp vegetable oil
• 2 tbsp chopped cilantro (for garnish)
• 2 tbsp chopped peanuts (for garnish)

Instructions:

1. In a bowl, whisk together 1/4 cup peanut butter, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp lime juice, 1 tsp sriracha, 1 clove minced garlic, and 1/2 cup coconut milk until smooth.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink.
3. Pour the peanut sauce over the chicken, reduce heat to medium-low, and simmer for 3–4 minutes until the sauce thickens slightly.
4. Garnish with 2 tbsp chopped cilantro and 2 tbsp chopped peanuts before serving.

The magic here is the balance of tangy lime, rich peanut butter, and a hint of heat—all while keeping the chicken juicy and tender. Serve over rice or noodles to soak up every drop of that creamy sauce!

Tip: For extra flavor, marinate the chicken in half the sauce for 30 minutes before cooking.

BBQ Grilled Chicken Breast

Juicy, smoky, and packed with flavor, this BBQ grilled chicken breast is a summer staple that’s simple enough for weeknights but impressive for cookouts.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3/4 cup BBQ sauce (divided)

Instructions:

1. Preheat grill to medium-high heat (about 400°F). Pat chicken dry with paper towels.
2. In a small bowl, whisk together 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper. Rub mixture evenly over chicken.
3. Grill chicken for 6–7 minutes per side, lid closed, until internal temperature reaches 165°F. Brush with 1/2 cup BBQ sauce during the last 2 minutes of cooking.
4. Transfer chicken to a plate, tent with foil, and let rest 5 minutes. Drizzle with remaining 1/4 cup BBQ sauce before serving.

The double hit of BBQ sauce—both during and after grilling—creates a caramelized glaze with layers of tangy sweetness. Serve with extra sauce for dipping!

Tip: For extra smoky flavor, add a handful of soaked wood chips to your grill.

Sun-Dried Tomato Tender Chicken Breast

This juicy chicken breast gets a flavor boost from tangy sun-dried tomatoes and a creamy pan sauce—weeknight dinner magic in under 30 minutes!

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, divided
• 1/4 cup chopped sun-dried tomatoes (oil-packed)
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 tbsp chopped fresh basil

Instructions:

1. Season chicken breasts evenly with 1/4 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Cook chicken for 5–6 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp olive oil, sun-dried tomatoes, and garlic. Sauté 1 minute until fragrant.
4. Pour in chicken broth, scraping up browned bits. Simmer 2 minutes, then stir in heavy cream. Cook 1–2 minutes until slightly thickened.
5. Return chicken to skillet, spooning sauce over it. Sprinkle with basil and serve warm.

The sun-dried tomatoes add a sweet-tart punch that balances the rich cream sauce perfectly—no one will guess how simple it is!

Tip: For extra flavor, use the oil from the sun-dried tomato jar instead of plain olive oil.

Curry Coconut Tender Chicken Breast

This creamy, aromatic dish brings together warm curry spices and rich coconut milk for a weeknight meal that feels anything but ordinary.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp yellow curry powder
• 1 tsp ground turmeric
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp salt
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. 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, ginger, 2 tbsp curry powder, and 1 tsp turmeric, stirring for 30 seconds until fragrant.
3. Pour in coconut milk, 1 tbsp honey, 1 tbsp lime juice, and 1 tsp salt. Simmer for 5 minutes, stirring occasionally.
4. Return chicken to the skillet, coating it in the sauce. Reduce heat to low and cook for 8–10 minutes until chicken is tender and sauce thickens slightly.
5. Garnish with cilantro and serve over rice or noodles.

The magic here? The honey and lime balance the curry’s warmth with just the right touch of brightness.

Tip: For extra depth, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Herb Crusted Baked Chicken Breast

This juicy, herb-crusted chicken breast is a weeknight hero—simple enough for busy days but flavorful enough to impress.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 2 tbsp olive oil
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Pat chicken dry, then brush evenly with 2 tbsp olive oil.
3. In a bowl, mix 1/2 cup panko, 1/4 cup Parmesan, 1 tsp garlic powder, 1 tsp thyme, 1 tsp rosemary, 1/2 tsp salt, and 1/4 tsp pepper. Press mixture firmly onto both sides of the chicken.
4. Bake for 20–25 minutes until the crust is golden and chicken reaches 165°F internally.

The crispy, herbed crust locks in moisture, giving you tender chicken with every bite—no dry spots here!

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

Conclusion

With 18 juicy, tender chicken breast recipes, busy weeknights just got easier—and tastier! Whether you’re craving something creamy, zesty, or crispy, this roundup has you covered. Give these recipes a try, then let us know your favorites in the comments. Don’t forget to share the love by pinning this article for later. Happy cooking!