Recipes with chicken breasts

Maple Dijon glazed chicken breast grilled or broiled with a sweet-tangy glaze of pure maple syrup, Dijon mustard, white wine, and shallots. Ready in 30 minutes.

Honey and mustard marinade and soy and ginger marinade.

Chicken salad with sun-dried tomatoes, walnuts, and lime mayo dressing. A crunchy, tangy twist on classic chicken salad loaded with celery, peppers, and fresh chives.

Southern French chicken with seared breasts topped with ripe tomato, goat cheese, and fresh basil, finished under the broiler. A Provencal-inspired dinner ready in 15 minutes.

One-skillet chicken meatballs with sauerkraut, rice, and crushed tomatoes. A lighter take on a German-inspired comfort dish that cooks rice right in the pot.

Italian crockpot chicken with mushrooms and sherry. Browned chicken, sauteed onions and mushrooms, deglazed sherry pan sauce, slow-cooked low and served over rice.

Curry honey chicken baked in a sauce of honey, Dijon mustard, soy sauce, and butter. An overnight marinated chicken breast dish served over rice with extra pan sauce.

Bacon-wrapped chicken breasts marinated in soy, garlic, ginger, and hot sauce, then baked low and slow until the bacon crisps and the chicken stays juicy. A holiday-easy main dish.

Lemon dill chicken in the Paul Prudhomme style: boneless chicken breasts seasoned with dill, basil and pepper, then pan-seared and simmered in a tangy apple juice and lemon pan sauce. Low-fat skillet dinner.

Rosemary chicken steamed in parchment hearts in the microwave with snow peas, red pepper, and lemon. A fast, healthy en papillote dinner that locks in moisture and aroma in about 6 minutes.

Ground chicken breast meat ring baked in a fluted bundt pan with spaghetti sauce mix, bell peppers, and onions. A lighter meatloaf with an impressive ring shape.

Savory chicken braised with green chiles, garlic, and beer. A quick skillet main that steams chicken breasts tender in a flavorful pan reduction. Ready in 45 minutes.

Grilled lemon herb chicken basted with chicken broth, lemon juice, basil, and thyme. A no-fat marinade keeps the chicken juicy and herb-bright. Works on the grill or under the broiler.

Velveted chicken and cashews with crunchy water chestnuts and green pepper, stir-fried in a hot wok. Chinese takeout favorite with restaurant-style tender chicken at home.

Crispy broiled chicken double-dredges pounded chicken breast in egg white and garlic-rosemary breadcrumbs, then broils 10 minutes for a low-fat fried chicken substitute that still crackles.

Yoghurt is a great tenderiser for chicken breast, which can be a little tough when cooked without marinating beforehand. Buy organic yoghurt if possible to avoid the traces of growth hormones and antibiotics commonly found in conventional dairy products.

Pan-seared lemon chicken breasts with thyme, shallots, garlic, and a bright pan sauce. French bistro classic ready in 30 minutes for busy weeknights.

Baked chicken breasts marinated with zesty seasonings.

Chicken breasts braised in a sweet and savory honey tomato sauce with white wine, black olives, thyme, and tarragon. A one-skillet dinner with Mediterranean flavors.

Broiled peanut chicken kabobs with crunchy peanut butter, ginger, lemon, and red pepper glaze on skewered chicken breast and onions. Served over rice.

Chicken saltimbocca fried golden with ham and sage tucked under the skin, marinated in peppered buttermilk and dusted with flour for a crispy, herb-scented crust.

Pan-fried chicken breasts in a bright lemon butter sauce with garlic and fresh parsley. Pounded thin for even cooking and ready in 45 minutes with just seven ingredients.

Neil's Burn Lisa's Mouth Chicken Nuggets, shake-and-bake chicken breast chunks coated in Cajun spice, crushed red pepper, paprika and breadcrumbs. Kitchen-prank-level spicy in the best way.

Chile rice casserole with chicken, green chiles, cream of mushroom soup, and melted cheese baked until bubbly. A dump-and-bake Southwestern comfort dish with just 6 ingredients.

Pepper chicken in a creamy mushroom sauce with chili powder and teriyaki, browned in butter and simmered in one skillet. A spicy-creamy weeknight chicken dinner with a warm kick.

Crispy Chinese-style honey chicken with cornstarch batter, double-fried until golden, drizzled with ginger-garlic honey sauce. Restaurant takeout flavors at home with wok technique.

Lemon-pepper barbecued chicken: skinless chicken breasts baked in a homemade tomato barbecue sauce brightened with lemon, cider vinegar, and a peppery, mustardy kick. A tangy, lighter take on oven BBQ chicken.

Sliced chicken with broccoli stir-fries cornstarch-velveted chicken with tender-crisp broccoli, ginger, and scallions in 25 minutes. Better than takeout, lighter on oil.

Poached chicken breasts cooked gently in an aromatic broth with carrot, onion, celery, and peppercorns, then left to cool in the pot for juicy, sliceable meat. The base for chicken salad, sandwiches, and casseroles.

Country-style braised chicken: flour-dredged chicken breasts browned, then simmered in a marjoram-scented broth and white wine that turns into a silky pan gravy. Spoon it over biscuits or rice.

Chicken scaloppine with mushrooms in a white wine cream sauce made in one pan. Golden seared chicken breasts finished in a reduced wine and cream pan sauce in 30 minutes.

Stir-fried chicken shreds with bean sprouts, snow peas, and water chestnuts in a classic Chinese wok technique. Egg white velveting keeps the chicken silky and tender.

Grilled honey-lime chicken marinated in honey, fresh lime juice, cilantro, soy sauce, jalapeno, and garlic. Sweet, tangy, and slightly spicy with caramelized charred edges.

Quick chicken stir-fry with garlic butter, mushrooms, and parsley finished with a splash of chicken broth. A weeknight skillet dinner in under 35 minutes for 4.

Chicken scaloppine with oregano is a fast Italian classic: thin pounded chicken breasts dredged in flour, pan-seared golden in butter and oil, and finished with oregano and a quick white wine pan sauce.

Lemon butter glazed chicken breasts lightly floured, sauteed in butter, then simmered in lemon juice and chicken broth. The pan sauce reduces into a syrupy glaze.

Creamy mustard chicken sears strips of chicken breast, then simmers them in a coarse mustard cream sauce. A 30-minute French bistro-style dinner that pairs with rice, pasta, or crusty bread.

Chicken rolls stuffed with ham, sage, and garlic, pounded thin, rolled into spirals, and pan-fried until golden. A simple roulade ready in under an hour.

Shanghai drunk chicken steamed with ginger and scallions, then cold-marinated in dry sherry and cooking juices. A classic Chinese cold appetizer with just 5 ingredients.

Honey curry mustard chicken with a sweet-tangy butter glaze. Just 5 ingredients and one pan deliver sticky, golden chicken strips perfect for weeknight dinner over rice.

Chicken paprikash: browned chicken breasts simmered in a creamy paprika sauce with cream of mushroom soup and sour cream. Hungarian-style weeknight comfort over noodles.

Chick-fil-A copycat chicken sandwiches start by marinating chicken in dill pickle juice, then dredging it in a sweet-and-savory seasoned flour and pan-frying it golden. Served on a toasted bun with pickles.

Mustard-garlic chicken breasts coated in a blended Dijon-garlic-cayenne paste and crusted with wheat germ. Baked skinless for a crispy, golden, lower-fat dinner for two.

Sesame chicken breasts dipped in buttermilk, coated in toasted sesame seeds, thyme, and bread crumbs, and oven-baked. Crispy crust without frying. Serve with mango chutney or sweet and sour sauce.

Boneless chicken breasts pan-seared in butter under a generous paprika and garlic crust, then finished in a quick Alouette cheese sauce. A modern shortcut version of classic chicken paprikash, ready in 30 minutes.

Mustard pecan chicken: Dijon-slicked chicken breasts pressed into chopped pecans, pan-seared in butter until the nuts turn toasty and the chicken stays juicy. Weeknight dinner with Southern flair.

Pan-seared chicken supremes marinated in lime, white wine, ginger, garlic, and tarragon, finished with a glossy cinnamon-colored pan sauce reduction. Classic French bistro technique.

Sunday chicken revisited folds whole chicken breasts skin-out and skewers them into bundles for even roasting, finished with a pan-drippings gravy.