20 Moist & Delicious Boneless Skinless Chicken Breast Recipes
Boneless skinless chicken breasts: they're good for you, they're packed full of protein, and they're incredibly versatile. Oh, and they're delicious and satisfying, too. We've put together a list of oven-baked, pan-fried, grilled, and slow-cooked boneless skinless chicken breast recipes that lock in flavor and moisture for a delectable meal every time.
Oven-Baked Chicken Breast Recipes
Oven-baking your chicken breast is super easy once you figure out the ideal time and temperature and time that makes the most sense for your oven. As soon as you've got it dialed in, you'll be cooking a perfectly-moist chicken every time.
Chicken and Asparagus Roulade
Photo Courtesy of Co+op
A roulade is essentially a dish of rolled meat or pastry filled with veggies, herbs, sauces, or other delicious fillings.
Here, the chicken is the rolled meat and the filling is farm-fresh asparagus! Shredded cheese, goat cheese, and sun-dried tomatoes offer the dish a sweet and salty component that complements the asparagus well.
Ingredients
1/2 cup sun-dried tomatoes, diced
3/4 cup shredded Italian cheese (mozzarella, Asiago or Parmesan or a blend)
4 ounces soft chevre
Salt and black pepper
10 to 12 asparagus spears
4 6-ounce boneless, skinless chicken breasts
Directions
Preheat the oven to 375° F. Oil a rimmed sheet pan.
In a small bowl, mix together the sun-dried tomatoes, cheeses, and a pinch each of salt and black pepper. Trim off the woody ends of the asparagus, then split each spear in half lengthwise. Set aside.
To butterfly the chicken breasts, lay them smooth side down on a cutting board and remove any tenderloin. Holding a knife parallel to the cutting board, start at the thickest side of each breast and carefully slice in half widthwise almost to the other edge. Keep the thin edge intact and open the breasts along the "fold,” like a book. Starting with the thickest part, gently pound each breast between two pieces of plastic wrap until it is consistently thin (1/4 to 1/2 inch thick) without any holes. Season each breast with salt and black pepper on both sides.
Place 1/4 of the tomato and cheese mixture near the edge of each breast and top with a few asparagus spears, laying them lengthwise with the breast. Lift the edge of the breast up and slightly over the filling and firmly roll it up like a jelly roll (the asparagus tips may peek out the ends). Place the roll, seam side down, on the sheet pan. Repeat with each breast. Secure the rolls with toothpicks before baking if needed.
Bake the chicken for 15 to 20 minutes or until it reaches an internal temperature of 165 degrees F. Remove from the oven and let sit for 5 to 10 minutes, then slice each roll crosswise into 6 pieces and put 4 pieces on each plate to serve.
Recipe and photo adapted from Co+op
Simple Baked Chicken
Photo Courtesy of Feasting at Home
If you've struggled with baking chicken to moist and juicy perfection, you're not alone! Learning how to oven-bake your chicken is a super useful culinary skill that will come in handy for all sorts of recipes and meals.
This simple baked chicken recipe from Feasting at Home is a good place to start if you want to prepare a flavorful piece of chicken without overcooking it.
P.S. A meat thermometer is a wonderful investment that will help you know whether your chicken is ready or not without having to slice into it and let all those juices and moisture escape.
Find the full recipe at Feasting at Home
Chimichurri Chicken
Herby and garlicky, chimichurri is a no-bake sauce from Argentina that will take your chicken dish to the next level.
Parsely, cilantro, and lemon juice add a bright and herby flavor while jalapenos and cumin add a flavorful, semi-spicy flavor to the chicken.
Serve this chicken alongside limey oven-roasted chickpeas and a green, leafy salad.
Find the full recipe at EatingWell
Pepita-Crusted Chicken Cutlets
Pepitas, aka pumpkin seeds, are more than just a quick and easy snack or a salad topping. Pepitas have a wonderful crunch that makes them a great option for chicken breast breading!
In order to make your chicken nice and crispy, you'll want to either fillet the breasts lengthwise or pound them into thinner pieces.
You'll also have to break down the pepitas into smaller pieces before applying them as breading so that they actually adhere rather than just sitting on top of the chicken.
Though this recipe requires a little bit of prep work, the oven-baking method is easy and foolproof, especially with a meat thermometer!
Find the full recipe at Food52
Parmesan Chicken with Caesar Roasted Romaine
If you're looking for a simple Italian-inspired baked boneless skinless chicken breast recipe, check out this sheet pan meal that only requires you to dirty up one pan.
A simple breading of panko bread crumbs, parmesan cheese, garlic, and parsley add some herby flavor that's subtle yet delicious. The simplicity of this chicken makes it a good protein to add a top salad or pasta.
If you can't wrap your head around eating roasted greens, or you simply prefer your romaine lettuce ice-cold, you can always prepare a Ceasar side salad instead.
Find the full recipe at Bon Appetit
Hummus-Crusted Chicken
Yes, hummus is more than just a tasty dip for pita chips and veggies!
Here, hummus is spread across chicken breast and sesame seeds are sprinkled on top to provide a nice subtle crunch to moist and juicy chicken breast.
Serve this chicken with brown rice or quinoa and a large helping of broccoli.
Make your own hummus at home, or try out one of our Deli's handmade varieties!
Find the full recipe at EatingWell
Chili Lime Chicken with Glazed Peaches
Spicy and zesty lime chicken and sweet and juicy glazed peaches pair perfectly in this tender and flavorful chicken breast recipe.
This recipe starts by searing the chicken to perfection on the stovetop and then transferring it to the oven to cook it through, resulting in a chicken breast that's slightly crispy on the outside and tender on the inside.
This dish would be even better with fresh, local peaches, so you might want to keep this recipe in your back pocket until Washington peach season!
Recipe and photo adapted from Feasting at Home
Pan-Fried Chicken Breast Recipes
If oven baking chicken breast isn't your style, or you don't want to heat up the whole house in the middle of the summer, pan searing or pan-frying your chicken breast is great alternative.
If you do it right, you'll still end up with a moist, tender piece of chicken that's an easy weeknight meal.
Parmesan-Crusted Chicken
Dredging your chicken breast in egg and then coating it in a simple mixture of flour and parmesan gives it a nice crispy outer texture to contrast with the moist chicken.
This chicken breast can be served alongside broccoli and orzo, and definitely give it a squeeze of fresh lemon juice.
Ingredients
1/2 cup flour
1/2 cup grated Parmesan cheese
Salt and pepper to taste
2 eggs
1 teaspoon minced garlic
2 tablespoons minced flat-leaf parsley
4-6 chicken breasts, trimmed if needed
2 tablespoons olive or canola oil
Directions
In a shallow dish, combine flour, Parmesan cheese, salt, and pepper. In another dish, lightly beat together eggs, garlic, and parsley.
Dredge (coat) each chicken breast in the egg mixture and then through the flour mixture. Set aside on a plate until all the chicken is coated.
Heat a sauté pan over medium heat with the oil.
Cook each chicken breast 6-10 minutes on each side making sure not to burn. The coating should be golden brown and the chicken should reach an internal temperature of 165 degrees.
Recipe and photo adapted from Co+op
Chicken Piccata
Here's another Italian-inspired chicken dish that's full of buttery, lemony goodness.
Similar to the recipe above, the chicken is dredged in a seasoned flour mixture to provide the dish with a crispy outer crust that's full of wonderfully chewy buttery bits.
Serve it on top of angel hair pasta or go the greener route with a side of steamed broccoli.
Find the full recipe at Bon Appetit
Chicken Schnitzel with Crunchy Salad
If you're feeling in the mood for a feel-good meal that's salty, savory, and nice and crunchy, but still want to enjoy a bite of moist, tender chicken, try out this chicken schnitzel recipe for size!
Either fillet your chicken breast or use a mallet to flatten it, dredge it, and fry it!
This recipe also includes instructions for crunchy celery and radish salad that adds a little green to your plate to balance out the fried chicken.
Don't forget to serve your chicken with spicy dijon mustard for dippin'!
Find the full recipe at Bon Appetit
Walnut-Crusted Chicken Breasts
Not only do walnuts provide this dish with a nice crunch to balance out moist, tender chicken, but they add omega-3 fatty acids and even more protein to the meal!
This is another recipe that combines both pan searing and oven baking to make sure that the chicken is crusty and crunchy while still maintaining a tender interior.
Serve it with a side of herby, warm lentils, or slice it and toss it on top of marinara or creamy alfredo sauce.
Find the full recipe at Food52
One-Skillet Goat Cheese Stuffed Chicken and Orzo
Who knew a one-skillet dish could be so fancy?
In this recipe, chicken breast is stuffed with creamy, tangy goat cheese, and served on top of kale orzo. If you don't have kale on hand, or just don't prefer it, you could easily sub in spinach.
If you want to make this dish a little lighter, farro or quinoa could replace the orzo without having to adjust the cooking time.
Find the full recipe at Half Baked Harvest
Pounded Lemongrass Chicken
Lemongrass is such a bright and slightly citrusy herb that works well on a variety of meats and vegetables. But when it's paired with charred chicken, it's pretty special.
Lemongrass, shallot, garlic, lime juice, fish sauce, and brown sugar and pureed into a paste that's then slathered onto the chicken and pan-fried to perfection.
This Vietnamese-inspired dish is a big departure from the plain chicken breast recipes you might be used to, and in the best way possible!
The chicken can be marinated up to 2 days ahead of time, so you can make this dish as flavorful as you want!
Find the full recipe at Bon Appetit
Chicken with Honey-Orange Sauce
We have yet to include a sticky, sweet, and saucy chicken breast recipe, so here it is!
This recipe will remind you of your favorite takeout orange chicken, but with a healthier twist.
Rather than being dredged in a thick batter and deep-fried, this chicken is lightly dredged with flour and pan-fried to perfection.
Serve it on top of white or brown rice with a light and fresh cucumber salad.
Find the full recipe at EatingWell
Florentine Butter Chicken with Burst Cherry Tomatoes
Who doesn't love salty, buttery, delicious chicken? Especially when it is accompanied by sweet cherry tomatoes that balance it all out.
This recipe looks super fancy but comes together in just 20 minutes, making it an ideal dish for a weeknight meal when you're in a hurry.
Serve this chicken by itself or put it on top of a big bed of fresh, house-made pasta that we carry here at the Co-op!
Find the full recipe at Half Baked Harvest
Grilled Chicken Breast Recipes
If you have a grill and you haven't successfully made a moist and juicy chicken breast yet, now's your time to shine!
Just like oven baking, grilling your chicken to perfection will probably take a little bit of trial and error, but once you've got the hang of it, you'll be a grill master!
Southwestern Grilled Chicken
Photo Courtesy of Co+op
If you're just getting into grilling, here's a simple boneless skinless chicken recipe that's easy to knock out of the park.
Ingredients
4 6-ounce boneless, skinless chicken breasts
1/2 cup fresh lime juice
1/2 cup vegetable oil
1/4 cup tamari
2 tablespoons fresh cilantro, minced
2 teaspoons granulated garlic
2 teaspoons chipotle chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground black pepper
Directions
Preheat grill to medium high.
In a large bowl, whisk together the lime juice, oil and tamari. Add the herbs and spices and mix well. Add the chicken and marinate in the refrigerator for at least 15 minutes or up to 4 hours.
Remove the chicken and discard the marinade. Grill each breast 7-8 minutes per side or until the juices run clear.
Insert a meat thermometer into the thickest part of the meat to determine when the chicken is done; the internal temperature should reach 165 degrees F.
Recipe and photo adapted from Co+op
Chicken Gremolata
Photo Courtesy of Co+op
If you're looking for a simple chicken breast recipe that you don't have to go buy any fancy ingredients for, consider this chicken gremolata.
All you'll need is a lemon, some parsley, garlic, olive oil, salt, pepper, and of course, chicken. All items that you probably keep around regularly!
If you find that you really like that herby gremolata spread, it also works well on white fish, beef, lamb, or even tofu!
Maple-Glazed Chicken Breasts
If you like a little bit of sweetness in your savory dishes, here's a chicken breast recipe for you!
Boneless, skinless chicken breast is marinated in maple syrup, soy sauce, lemon, garlic, and ginger to give you a sweet and tangy sauce that's Asian-inspired. The marinade is then reserved and used later to drizzle on top.
Serve this chicken alongside your favorite veggies and rice.
Find the full recipe at EatingWell
Sweet-Tea Brined Chicken
If you attribute summer with a big glass of ice-cold sweet tea, check out this recipe from Fine Cooking!
Here, chicken breasts are brined in a mixture of tea, lemonade, ice cubes, and lemon slices, providing the meal with a sweet, lemony flavor that's the perfect southern-inspired dish.
Brining the chicken provides it with lots of moisture, resulting in a piece of chicken that's tender and flavorful.
Serve it with okra and cornbread with a big drizzle of honey on top.
Find the full recipe at Fine Cooking
Curried Chicken Sandwich
And finally, we couldn't put together a boneless skinless chicken recipe roundup without including curry!
Curried chicken is sweet and spicy and even more flavorful when it's charred up on the grill.
Though this recipe calls for you to put your chicken on a sandwich, you can always eat it on its own with a salad and jasmine rice served on the side.