10 Best Chicken Breast Recipes That Are Simple Yet Delicious!

Chicken breast has always been a staple in my kitchen—versatile, lean, and a canvas for countless flavors. I remember the first time I prepared my Oven-Baked Chicken Breast; the simplicity of the ingredients and the ease of the process made it an instant favorite.

The aroma of herbs mingling with the roasting chicken filled my home, evoking memories of family dinners and the comfort of home-cooked meals.​

Cooking has been a journey of healing and discovery for me. Exploring different chicken breast recipes not only expanded my culinary skills but also brought joy to my loved ones.

From the creamy indulgence of Melt-In-Your-Mouth Chicken to the heartiness of Chicken, Leek, and Ham Pie, each dish tells a story and offers a unique experience.​

In this collection of the 10 Best Chicken Breast Recipes, I’ve gathered dishes that are close to my heart and simple enough for beginners.

Whether you’re seeking comfort, exploring new flavors, or aiming to impress at a family gathering, these recipes are designed to bring warmth and satisfaction to your table.

1. Chicken Diane

Golden-seared chicken bathed in a rich, buttery pan sauce infused with Dijon, brandy, and a punch of garlic—this retro classic deserves a comeback. Inspired by Steak Diane, this version swaps beef for juicy chicken cutlets while keeping that velvety, flavor-packed sauce.

The secret? Deglazing with brandy to lift every bit of caramelized goodness from the pan. With fresh herbs and a silky finish, it’s the kind of dish that feels fancy but comes together in under 30 minutes. Perfect for date night or when you want a little old-school elegance at the dinner table.

Servings: 6

Ingredients:

• 2 large boneless, skinless chicken breasts sliced into 4 cutlets
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons butter divided
• 1 tablespoon olive oil
• 1 shallot minced
• 2 ½ teaspoons dijon mustard
• 1 tablespoon lemon juice
• 2 tablespoons brandy
• ½ cup low-sodium chicken broth
• ½ cup heavy whipping cream

Garnish

• 3 tablespoons fresh chopped parsley

Instructions:

• Cut chicken breasts in half widthwise and season both sides with salt and pepper.
• Heat a skillet over medium heat, then add olive oil and 1 tablespoon of butter.
• Cook chicken in a single layer for 5 minutes (6-7 minutes if thicker).
• Flip and cook for another 4-5 minutes until internal temperature reaches 165°F.
• Remove chicken from the skillet and set aside. Melt the remaining butter in the skillet.
• Sauté minced shallot until soft, then stir in Dijon mustard, lemon juice, and brandy.
• Return skillet to heat, add chicken broth, and deglaze the pan using a wooden spoon.

2. Grilled Chicken Salad with Herby Tahini Dressing

This isn’t your average grilled chicken salad. Smoky, charred chicken meets crisp greens, juicy cucumbers, and bursts of sweet cherry tomatoes, all tossed in a creamy, herby tahini dressing that brings the perfect balance of nutty richness and citrusy brightness.

It’s the kind of salad that feels like a meal—satisfying yet light, packed with texture and bold flavors. Perfect for warm-weather lunches or an easy weeknight dinner, this is a go-to for effortless eating that doesn’t skimp on taste.

Servings: 4

Ingredients:

Grilled Chicken

• 4 boneless chicken breasts, about 1 1/2 lbs
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, crushed
• Juice from 1 lemon
• 2 tbsp olive oil, plus more to grill

Kale Salad

• 10 oz bagged kale mix. I used one with shaved Brussels sprouts and cabbage
• 1 avocado, cubed
• 1/3 cup dried cranberries
• 1/3 cup pumpkin seeds

Spicy Tahini Dressing

• 1/4 cup tahini
• 3 tbsp coconut aminos, or 2 tbsp light soy sauce
• 1 tbsp harissa or chili garlic sauce
• 1 tsp honey
• Juice from 1/2 lemon
• 1 clove garlic
• Pinch salt
• 4 -5 tbsp of water

Instructions:

1. In a bowl, mix olive oil, lemon juice, and garlic for the marinade. Add chicken, season with spices, and toss to coat.
2. Blend the tahini dressing ingredients, starting with 4 tbsp of water, adding more if needed.
3. Add kale to a salad bowl and toss with half the dressing, massaging it in.
4. Heat a skillet or grill pan over medium heat with olive oil. Grill chicken for 3-5 minutes per side.
5. Let the chicken rest for 1-2 minutes, then slice.
6. Add toppings and sliced chicken to the salad, then mix in the remaining dressing.
7. Store leftovers in the fridge for up to 3 days.

3. Chicken Scallopini

Thinly pounded chicken cutlets, lightly dredged in flour, pan-seared until golden, and finished in a bright lemon-butter sauce—this Italian-American favorite is all about balance.

The crisp, golden exterior gives way to tender, juicy chicken, while the sauce brings just the right touch of acidity and richness. A sprinkle of fresh parsley and a handful of capers (if you’re feeling fancy) take it to the next level.

Serve it over pasta or alongside roasted veggies, and you’ve got a meal that feels both comforting and restaurant-worthy.

Servings: 4

Ingredients:

• 4 10- to-12-ounce boneless skinless chicken breasts
• 1/3 cup all-purpose flour
• ¼ cup olive oil
• 8 ounces sliced button mushrooms
• 8 ounces sliced baby bella mushrooms
• ½ peeled and small-diced shallot
• 2 finely minced garlic cloves
• 13 tablespoons ice cold unsalted butter, cut into ½” thick slices
• ¾ cup dry white wine
• Juice of ½ lemon, about 1 1/2 tablespoons
• ½ cup finely grated parmigiano Reggiano cheese + more for garnish
• finely minced parsley and lemon zest for garnish, optional
• coarse salt and freshly cracked pepper to taste

Instructions:

• Slice the chicken breasts in half widthwise (butterfly them).
• Place each piece in a plastic bag and gently pound it flat.
• Season both sides with salt and pepper and set aside.
• In a shallow bowl, mix flour with salt and pepper. Dredge each chicken piece in flour and set aside.
• Heat olive oil in a large pan over medium heat, then cook the chicken for 3-4 minutes per side until golden. Remove and set aside.
• Add mushrooms to the pan and cook for 4-6 minutes until browned. Push them to one side.
• On the other side, sauté shallots, garlic, and butter for 1 minute, then mix everything together.
• Deglaze with white wine, stir in lemon juice and butter, then add cheese. Season and return chicken to the pan. Garnish with parsley, more cheese, and lemon zest.

4. Cajun Chicken Pasta

Creamy, spicy, and loaded with flavor, this Cajun chicken pasta is pure comfort food with a Southern kick. Tender blackened chicken, perfectly seared for that smoky crust, gets tossed with a luscious, garlicky cream sauce and pasta that clings to every last drop.

A mix of bell peppers adds sweetness and crunch, while Cajun seasoning ties it all together with just the right amount of heat. Whether it’s a chilly night or you’re just craving something indulgent, this one’s a winner.

Servings: 6

Ingredients:

• 8 oz linguine pasta
• 2 boneless skinless chicken breasts
• 2 tsp olive oil
• 2 Tbsp unsalted butter
• 1 1/2 to 2 Tbsp cajun seasoning, divided, (or added to taste depending on the brand you use*)
• 3 garlic cloves, minced
• 2/3 cup diced tomatoes
• 1 1/2 cup heavy whipping cream
• 1/2 cup grated parmesan cheese
• 2 Tbsp parsley, finely chopped, to serve

Instructions:

• Boil a large pot of water with 1 Tbsp salt, cook pasta until al dente, reserve ½ cup pasta water, then drain and keep warm.
• Pound chicken breasts to even thickness and season with 1½ Tbsp Cajun seasoning.
• Heat oil in a skillet over medium-high, sear chicken on both sides, then lower heat and cook until 165˚F. Slice and cover to keep warm.
• In the same skillet, melt butter and sauté garlic for 30-60 seconds until fragrant. Add diced tomatoes and cook for 2 more minutes.
• Stir in heavy cream, remaining Cajun seasoning, and parmesan. Simmer and adjust seasoning if needed.
• Add sliced chicken and pasta to the sauce, tossing to combine. Add reserved pasta water if needed to thin.
• Serve hot, garnished with parmesan and chopped parsley.

5. Garlic Butter Chicken Bites

Crispy-edged, juicy chicken bites sizzling in a garlicky butter sauce—what’s not to love? This easy skillet dish is all about bold, simple flavors. A quick toss in paprika and herbs gives the chicken a golden crust, while the butter-garlic sauce coats every bite in rich, savory goodness.

Ready in 15 minutes, these little flavor bombs are perfect over rice, tucked into wraps, or just eaten straight from the pan.

Servings: 3

Ingredients:

• 1 1/4 lbs. boneless skinless chicken breasts, cut into 1 1/4-inch pieces
• 2 Tbsp all-purpose flour
• 1 1/2 tsp Italian seasoning
• Salt and freshly ground black pepper
• 1 Tbsp olive oil
• 3 Tbsp unsalted butter, divided
• 1 1/2 Tbsp minced fresh garlic (4 cloves)
• 2 Tbsp finely chopped fresh parsley*

Instructions:

• Preheat a 12-inch non-stick skillet over medium-high heat.
• Pat the chicken dry with paper towels.
• Sprinkle chicken with flour, Italian seasoning, salt, and pepper, then toss to coat evenly.
• Add 1 Tbsp olive oil and 1 Tbsp butter to the skillet, tilting to coat the pan.
• Place chicken in a single layer, leaving space between pieces. Cook for 3 minutes until golden brown, then flip and cook for 2 more minutes.
• Add the remaining 2 Tbsp butter in small pieces, along with garlic and parsley. Cook for 1 more minute.
• Ensure the chicken is cooked through (165°F inside and no pink remains).
• Serve immediately and enjoy!

6. Hawaij-Spiced Fried Chicken Sandwiches

If you’ve never cooked with hawaij, this is your sign. The fragrant Yemeni spice blend—packed with turmeric, cumin, cardamom, and black pepper—transforms fried chicken into something extraordinary.

Crispy, golden, and deeply spiced, the chicken is stacked onto a soft brioche bun with cooling slaw and a swipe of zesty sauce. Every bite is crunchy, juicy, and packed with warmth from the spices. If you love a good fried chicken sandwich, this one’s about to become your new obsession.

Servings: 3

Ingredients:

• 2 (16-ounce) jars dill pickle chips, 1/2 cup brine reserved and about 60 pickle chips reserved, divided
• 2 tablespoons kosher salt, divided
• 2 teaspoons paprika
• 1 tablespoon plus 1 teaspoon black pepper, divided
• 1/2 teaspoon cayenne pepper, or more to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 12 boneless, skinless chicken thighs (about 3 pounds)
• 1 cup buttermilk or well-stirred plain whole-milk yogurt
• 1/2 cup water
• 1 large egg
• 4 cups all-purpose flour (about 17 ounces)
• 1/4 cup cornstarch
• Peanut oil, for frying
• 1 cup mayonnaise
• 12 hamburger buns
• 6 cups shredded iceberg lettuce
• 12 ripe beefsteak tomato slices (optional)

Instructions:

• In a small bowl, mix pickle brine, salt, paprika, black pepper, cayenne, garlic powder, and onion powder.
• Place chicken thighs in a zip-close bag, pour in the brine mixture, and massage to coat. Marinate in the fridge for 2 to 8 hours or overnight.
• In a large bowl, whisk together buttermilk, water, and egg. Remove chicken from the brine and add to the buttermilk mixture.
• In a shallow dish, mix flour, cornstarch, salt, and black pepper. Preheat oven to 200°F and heat ½ inch of oil in a skillet to 350°F.
• Dredge chicken in the flour mixture, pressing to coat. Shake off excess flour.
• Fry chicken in hot oil, turning every 1 to 2 minutes, until golden brown and crispy (6-8 minutes per batch). Ensure chicken reaches 165°F inside.
• Transfer cooked chicken to a wire rack and keep warm in the oven while frying the rest.
• Assemble sandwiches with mayonnaise, pickles, fried chicken, lettuce, and tomato on buns. Enjoy!

7. Florentine Butter Chicken

Think butter chicken meets classic Florentine flavors—creamy, spiced tomato sauce gets a rich twist with wilted spinach, garlic, and a hint of nutmeg. The chicken simmers to perfection, soaking up all the deep, layered flavors.

Served over fluffy basmati rice or with warm naan, this dish is pure cozy comfort with a touch of elegance. A must-try for anyone who loves a little Italian flair in their Indian-inspired dishes.

Servings: 2

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 6 tablespoons unsalted butter divided
• 2 (4 to 6-ounce) boneless, skin-on chicken breasts
• Kosher salt and Freshly ground black pepper
• 1/4 cup unbleached all-purpose flour, can use rice flour to make it gluten free
• 4 medium garlic cloves smashed (optional)
• 1 medium lemon halved
• Fresh Italian parsley leaves for garnish (optional)

Instructions:

• Preheat the oven to 400°F and position a rack in the middle.
• Season the chicken with salt and pepper, dredge in flour, and shake off excess.
• Heat olive oil and 4 tbsp butter in a skillet over medium heat. Add chicken skin-side down and cook until golden brown, about 5-8 minutes.
• Flip the chicken, add garlic cloves, and transfer the pan to the oven. Bake for about 10 minutes until cooked through.
• Return the pan to the stove, spoon the butter over the chicken, and add the remaining 2 tbsp butter.
• Cook for 3-5 minutes until the butter turns brown. Serve with a squeeze of lemon and fresh parsley if desired.

8. Panko-Coated Chicken Schnitzel

Crisp, golden, and ridiculously satisfying, this panko-coated chicken schnitzel is everything a great cutlet should be. The ultra-light, extra-crunchy coating shatters with every bite, while the chicken inside stays juicy and tender.

A squeeze of fresh lemon brightens it up, making it a perfect match for everything from simple mashed potatoes to a crisp salad. Whether you’re serving it for a weeknight dinner or layering it in a sandwich, this is one of those recipes you’ll keep coming back to.

Servings: 4

Ingredients:

• 1/2 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups panko
• 4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
• Kosher salt
• Freshly ground black pepper
• 1/2 cup canola oil
• 6 tablespoons butter
• 2 teaspoons capers
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped parsley

Instructions:

• Set up three shallow bowls with flour, beaten eggs, and panko.
• Season chicken cutlets with salt and pepper. Dredge in flour, dip in eggs, and coat with panko, pressing to adhere.
• Heat 1/4 cup canola oil in each of two large skillets over medium-high heat.
• Cook the chicken, turning once, until golden and crispy, about 3 minutes per side.
• Transfer to a paper towel-lined baking sheet, sprinkle with salt, and place on a plate.
• In a small saucepan, melt butter and cook until browned and nutty, about 4 minutes.
• Stir in capers, lemon juice, and parsley, then spoon over the chicken and serve.

9. Hot-and-Crunchy Chicken Cones

Spicy, crispy, and served in a cone—this playful take on fried chicken is a must-try. The crust is a masterpiece of crunch, packed with crushed cornflakes, nuts, and a hint of cayenne for heat.

Inside? Juicy, flavorful chicken that stays tender thanks to a buttermilk soak. Topped with a drizzle of honey and nestled in a cone for easy eating, this is festival food at its finest—except you can make it right at home.

Servings: 6

Ingredients:

Mango Slaw

• 1/2 cup diced mango
• 2 large jalapeños, seeded and chopped
• 2 tablespoons white wine vinegar
• 2 tablespoons sugar
• 1 tablespoon water
• 1 small shallot, minced
• 1 cup mayonnaise
• 1/2 cup chopped cilantro
• 2 garlic cloves, finely chopped
• 1 tablespoon fresh lime juice
• Salt and freshly ground pepper
• 7 cups shredded coleslaw mix

Chicken Cones

• 3 cups cornflakes
• 6 tablespoons slivered almonds
• 6 tablespoons sesame seeds
• 6 tablespoons sugar
• 1 1/2 tablespoons crushed red pepper
• 1 1/2 tablespoons kosher salt
• 4 large eggs, lightly beaten
• 1/2 cup milk
• All-purpose flour, for dredging
• Six 5-ounce skinless, boneless chicken breast halves, sliced lengthwise 1 inch thick
• Vegetable oil, for frying
• Six 10-inch flour tortillas, warmed

Instructions:

• In a saucepan, simmer mango, jalapeños, vinegar, sugar, water, and shallot until mango softens, about 10 minutes.
• Blend the mixture in a food processor, then mix with mayonnaise, cilantro, garlic, lime juice, salt, and pepper. Toss with coleslaw mix and refrigerate.
• In a food processor, pulse cornflakes, almonds, sesame seeds, sugar, red pepper, and salt until coarsely chopped.
• Set up three bowls: one with flour, one with whisked eggs and milk, and one with the cornflake mixture.
• Dredge chicken strips in flour, dip in eggs, then coat with the cornflake mixture.
• Heat 1/4 inch of oil in a skillet. Fry chicken in batches, turning once, until golden brown, about 6 minutes.
• Place fried chicken on tortillas, top with mango slaw, roll up, and serve immediately.

10. Pickle-Brined Chicken

If you’ve ever finished a jar of pickles and debated what to do with the brine, this recipe is for you. Pickle juice works magic as a marinade, tenderizing the chicken while infusing it with just the right amount of tangy, garlicky goodness.

The result? Juicy, flavorful chicken with an addictive, slightly zesty bite. Whether you’re frying, grilling, or roasting, this trick guarantees next-level chicken every time.

Servings: 4

Ingredients:

• 4 chicken breast halves, on the bone (about 3/4 pound each), plus 2 whole chicken legs
• 2 cups brine from jarred dill pickles
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
• 3 medium onions, thickly sliced
• 2 carrots, thickly sliced
• 2 celery ribs, thickly sliced
• 1/2 cup semi-dry white wine, such as an off-dry Riesling
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 4 cups chicken stock or low-sodium broth
• 2 pounds Swiss chard, thick stems and ribs removed, leaves coarsely shredded
• 1 large garlic clove, thinly sliced

Instructions:

• In a resealable bag, marinate chicken breasts in pickle juice and pepper overnight in the fridge.
• Preheat oven to 325°F. Season chicken legs with salt and pepper.
• Brown chicken legs in 1 tablespoon oil, then set aside. Sauté onions, carrots, and celery until soft.
• Add wine, bay leaves, and peppercorns. Return chicken legs to the pot, add stock, and bring to a boil.
• Cover and braise in the oven for 1 hour. Remove chicken, shred meat, and discard bones and skin. Reduce cooking liquid to 1 cup.
• Increase oven to 350°F. Sear chicken breasts in a skillet until golden, then roast for 25 minutes. Let rest for 10 minutes.
• Sauté Swiss chard and garlic in oil, then mix with shredded chicken and half the sauce.
• Serve the chard mixture with seared chicken breasts, drizzling remaining sauce over the dish.