Recipes with chicken breasts

Baked Italian chicken sticks marinated in tomato juice and oregano, coated in seasoned breadcrumbs, and oven-crisped without frying. No egg wash needed, just a tomato juice trick for crunch.

White chicken chili slow-cooked with cannellini beans, green chili peppers, and lime juice. Seared chicken simmers all day in the crockpot and gets topped with sharp cheddar.

Cajun-seasoned chicken breasts with a sweet-hot pepper jelly glaze made with vinegar, green onions, and chicken broth. One skillet, 25 minutes, and big bold Cajun flavor.

Prevention's perfect kabobs: chicken and scallops marinated in yogurt-mint, skewered with vegetables and dried fruit. A balanced, colorful, Mediterranean-leaning grill plate.

Party chicken casserole layers crabmeat, seasoned stuffing, and boneless chicken breasts under cream of mushroom soup. A retro one-dish main baked slow under a paprika crust.

Pizza-style chicken meatloaf baked in a clay pot with oregano, pizza seasoning, and Parmesan, topped with pizza sauce, mozzarella, and mushrooms.

Radiant chicken bake layers floured browned chicken with green chilies, tomatoes, carrots, and lemon slices, then oven-braises for an hour. Southwest-style one-casserole family dinner.

Baked chicken breast with lemon pepper and Italian seasoning, deglazed with white wine, broiled golden, and served chilled with pecan chutney. An elegant cold main dish.

Creamy tarragon chicken salad with red grapes, celery, and toasted walnuts in a sour cream-mayo dressing. Elegant lunch salad for sandwiches, lettuce cups, or a scoop on greens.

Grilled chicken breast marinated in red wine and thyme, basted with a slow-roasted garlic puree. Ten cloves of garlic deliver mellow, sweet flavor.

Spicy-sweet appetizer bites with picante sauce and honey glaze over chicken, turkey, shrimp, or smoked sausage. A two-ingredient sauce that works as a party appetizer served with toothpicks.

Szechuan chicken stir-fry with cornstarch-coated chicken breast, garlic, soy sauce, vinegar, and a hot kick of cayenne. The classic American-Chinese takeout dinner ready in 35 minutes.

Honey barbecue chicken breasts oven-baked in a homemade tomato-honey sauce with cider vinegar, Worcestershire, and paprika. A no-grill weeknight BBQ supper.

White pizza with chicken and basil skips the red sauce for an olive-oil-brushed crust topped with sauteed chicken, mushrooms, garlic and fresh basil under melty cheddar and Swiss. A crisp, garlicky homemade pie.

Thai chicken coconut soup (tom kha gai) with lemongrass, coconut milk, lime juice, jalapeno, and fresh cilantro. A simplified version of the classic with rich, aromatic broth.

Warm chicken and rice salad tossed in balsamic vinaigrette with fresh tarragon and chives. Light, herbaceous, and served warm instead of cold. No mayo, all flavor.

Chicken breast sandwiches on whole wheat toast with homemade ketchup-mustard sauce, served alongside crispy oven-baked potato wedges. A lighter take on the classic chicken sandwich combo.

Curry chicken salad with seedless grapes in a spiced mayonnaise dressing with cayenne and fruit vinegar. Broiled chicken breast diced and tossed cold with whole grapes.

Grilled chicken salad with an Asian-style sesame soy dressing, fresh mango, toasted almonds, and water chestnuts. The same dressing marinates the chicken and dresses the salad.

Santa Fe chicken breasts marinated in lime juice and broiled until golden, finished with artichoke hearts. A quick Tex-Mex weeknight dinner ready in about 30 minutes.

Mushrooms are always good combination with chicken, this recipe is a classic and typical chicken mushrooms recipe, good to try!

California chicken casserole with sauteed chicken breast layered with avocado, fresh tomato, white sauce, and Monterey Jack cheese, then baked until bubbly and golden.

Fuss-free Parmesan chicken with grilled boneless breasts brushed with a fat-free Italian dressing, Parmesan, and Italian herb sauce. Four ingredients, ready in 25 minutes, under 200 calories per serving.

Poached chicken salad with fermented Chinese black bean sauce, julienned snow peas, and sesame oil. An Asian-inspired composed platter with a blended bean vinaigrette.

Un-fried chicken: oven-baked chicken breasts with a crispy Old Bay, herb, and breadcrumb coating. Yogurt dipped instead of buttermilk dunked, for a lighter take on classic fried chicken.

Baked sesame chicken with a sour cream and garlic marinade, then coated in seasoned breadcrumbs and toasted sesame seeds. Crisp outside, juicy inside, no frying.

Grilled chicken breasts stuffed under the skin with blanched garlic and parsley, finished with a quick lemon-butter pan sauce. Bistro-style chicken from a handful of ingredients.

Tandoori-style chicken breasts: yogurt-marinated with garlic, ginger, coriander, paprika, turmeric, and lime, then grilled over charcoal embers for that smoky, char-edged tandoor flavor at home.

Microwave chicken Veronique with mushrooms, white wine, and a Dijon-cream sauce studded with green grapes. The classic French bistro dish reimagined for the microwave in 30 minutes.

Tampa fish chowder with bacon, fish fillets, diced chicken, and potatoes in a half-and-half base spiced with cumin, ginger, and dill. A Florida twist on classic chowder with Cuban-Caribbean undertones.

Grilled hoisin chicken breasts marinated in hoisin sauce, rice wine, olive oil, and fresh thyme. Five ingredients and ready for the grill in 30 minutes.

Sweet and sour chicken with cranberries, pineapple, carrots, and bell peppers stir-fried in a tangy pineapple-vinegar sauce. Holiday twist on the classic, served over rice.

Herbed chicken mozzarella: chicken breasts shake-and-baked in a Parmesan herb crust, then crowned with chili sauce and melted mozzarella. A 90s casserole with serious herb backbone.

Lemon broccoli chicken made with cream of broccoli soup, fresh lemon juice, and pan-seared chicken breasts. A quick skillet dinner with a creamy, tangy sauce.

Baste and Bake Chicken inspired by Boston Chicken uses a honey-lime-paprika basting sauce on bone-in chicken breasts, baked uncovered until deeply browned. The foil-rest step keeps every bite juicy.

Lemon-tarragon marinated chicken kabobs with zucchini and red pepper, broiled until golden and juicy. A low-calorie, high-protein skewer dinner that comes together fast on busy weeknights.

Pimento chicken with saffron rice, mushrooms, white wine, green peas, and Parmesan cooked in one skillet. The wine-and-saffron broth gives this complete dinner gorgeous color and floral depth.

Kuo Fan Gee Chiu is a Szechuan-style diced chicken stir-fry with dried red chilis, bamboo shoots, and straw mushrooms. Velveted chicken, no-bland heat.

Chinese-American General Tso's chicken with crispy deep-fried bites tossed in a sweet-and-tangy chili-garlic-ginger sauce. Better than takeout, ready in under two hours including marinade time.

Minestra di riso per Pesach is an Italian-Jewish Passover soup with tiny chicken-matzo meatballs, rice, and a hard-boiled egg yolk in each bowl. Delicate holiday soup with cinnamon-spiced meatballs.

Skillet chicken breasts with sauteed apples in a creamy sour cream and basil sauce, served over noodles. A one-pan weeknight dinner ready in 30 minutes.

Grilled chicken sandwiches with white wine-thyme baste, herb mayo spread, lettuce, and tomato on toasted bread. A simple summer cookout lunch for four.

Cinnamon chicken breasts simmered in a soy-teriyaki glaze with warm cinnamon and garlic. A four-ingredient pantry dinner with a sweet-savory hit that reads like takeout.

Crockpot Chicken and Rice recipe

Honey chicken muffins are savory cornmeal-flour muffins packed with cooked chicken, buttermilk, applesauce, dry mustard, and a drizzle of honey. A protein-rich grab-and-go lunch or snack from the muffin tin.

Pate in crust (pate en croute), layered ground pork, brandy-marinated chicken and sliced ham wrapped in a buttery pastry crust and baked. Classic French charcuterie for dinner parties, picnics and cheese boards.

Pan-sauteed chicken cutlets dipped in lemon juice and coated in dill-seasoned crumbs. A fast, bright weeknight dinner with a crisp lemon-pepper crust in about 15 minutes of active cooking.

Chicken breasts broiled with an herb butter seasoned with garlic, parsley, rosemary and thyme. Comes out nice and juicy!