10 Weeknight Chicken Breast Recipes - Damn Delicious (2024)

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Post navigation Want to Save this Recipe for Later? Leave a Reply 17 comments Jenn — May 7, 2020 @ 5:43 PM Reply There are a lot of great ideas here, and I have an annoying surplus of chicken breasts on hand. Needless to say, I will be using at least of your very promising looking/sounding recipes. Thanks! 😀 Susanne — March 3, 2018 @ 12:06 PM Reply Thanks SO much for these, Chungah! I’m going to make all of them, starting from the top, over the next couple of weeks. I love chicken but find that so many of the recipes here are for thighs — which I dislike intensely because I find them so horribly greasy. My partner doesn’t care one way or the other so I usually substitute breast for thighs in those recipes, but while they’re OK, they often lack the depth of flavour I know the original thighs have. So these recipes are very welcome. jane vick — October 6, 2017 @ 8:41 AM Reply Thank you so much for giving us such delicious recipes. Maureen A Stanford — September 12, 2017 @ 4:02 PM Reply I made the Asian Lemon Chicken tenders last night and I truly believe I knocked it out of the park. My husband is more finicky that a seven year old and I love to cook. Now there’s a combination just itchin’ for a fight. I’m happy to say that he absolutely loved these chicken tenders and would like me to make them on a regular basis. They really are delicious and I’d just like to thank you for the recipe. Next up….the Chicken Lazone. That looks like another winner to me and I’m looking forward to trying it! Hilda ALI — July 15, 2017 @ 5:36 PM Reply Made the honey garlic chicken and it was so good!! Left out the broccoli as we had grilled veggies. The honey, garlic, oil mixture was really tasty and coated the potatoes well!! This is a keeper, and good to serve for company! Vishnu Sahasranamam — September 16, 2016 @ 9:21 PM Reply Have made these several times and the are awesome! Sophie — May 21, 2016 @ 1:09 PM Reply Is it okay to use yellow mustard instead of dijon? Will it make cooking time/temperature different? Chungah — May 21, 2016 @ 8:27 PM Reply Yes, absolutely. Cooking time should remain the same, but as always, please use your best judgment. Amy — April 18, 2016 @ 9:31 AM Reply All of these look amazing! Just pinned about half of the recipe pages! Thanks for sharing! Jenna @ A Savory Feast — March 22, 2016 @ 1:40 PM Reply Mmm, I just love your chicken recipes! I made the One Pan Honey Garlic Chicken and Veggies a couple weeks ago and it was so good. Can’t wait to try more of these! Patrick — March 21, 2016 @ 10:50 AM Reply So many good options here, thanks for posting. I’m new to your site and finding lots of good stuff. Cheers…. Joni Salzman — March 19, 2016 @ 10:40 AM Reply I have made quite a few of your recipes and pinned a lot of them. They are all mostly easy, and I just want to thank you, and tell you to keep ‘Em coming! Myriam Drachman — March 18, 2016 @ 6:01 PM Reply Today I made the chicken Lazone. I made it with no salt as my husband can’t consume sodium. I can tell you that it was sooooo delicious that immediately we said. We will adopt this dish !! I served it with rice noodles and the garlic/cream sauce you suggested. Now, we will try one and each of the chicken dishes you have in this list.Thank you very much for given us such delicious and easy chicken dishes. Sunny — January 5, 2017 @ 1:22 PM Reply If you don’t mind me asking – how do you make up for no salt in the food? Most of the flavors won’t come thru, right? Karen — May 15, 2017 @ 4:06 PM Reply The longer you go without sodium, the more you can taste your food. It does suck at first, because that’s what you are used to. It does not suck after a while, and then you get used to not having any salt on your food. Nicolette — September 9, 2017 @ 6:19 AM Reply I just wanted to reply to say that I have not been using salt in any of my recipes for a while and it has not affected me at all. I let people salt their own food and I omit it from the recipe if it is in there. I don’t think it matters to me anymore to be honest I can’t tell. I have been doing it for about a year or so. I do it because I feel like we get enough sodium from the food we eat anyways, and I do not eat hardly any processed foods, but I think we get plenty as it is, and if I do use salt, I use it very scantily. Elaine — March 3, 2018 @ 3:13 PM Same here Nicolette. I haven’t salted a recipe for over 10 years. Maybe once a year I will make something I end up salting at the table. My husband and I are both on bp medicine. The only downside is when we eat out, often the food is too salty, therefore, I rarely eat out. Think I outsmarted myself on that one. lol FAQs

17 Comments »

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Easy peasy recipes to use up all those chicken breasts in your fridge/freezer. These are quick, healthy and hearty!

I always recommend stocking up on chicken breasts when they go on sale, mainly because they have a 6-month shelf life in the freezer. But they also become super versatile for all your recipes – from soups to pastas to kid friendly chicken tenders, you’ll always find a use for them!

1. Tomato Basil Chicken Fettuccine – A quick weeknight Italian pasta dish using fresh, simple ingredients that you already have on hand.[GET THE RECIPE.]

2. Chicken Zoodle Soup – Just like mom’s cozy chicken noodle soup but made with zucchini noodles instead. So comforting AND healthy. 227.3 calories per serving.[GET THE RECIPE.]

3. Chicken Lazone – Chicken breasts pan-fried in butter and a homemade seasoning mix with the most amazingly, out-of-this-world cream sauce. [GET THE RECIPE.]

4. Honey Balsamic Chicken Breasts and Veggies – All cooked on one single pan. Easy peasy with zero clean up, and packed with so much flavor. Done and done.[GET THE RECIPE.]

5. Lemon Chicken and Potatoes in Foil – The most amazingly moist and tender chicken breasts cooked in individual foil packets for easy serving. [GET THE RECIPE.]

6. Easy Grilled Chicken – The best and easiest marinade ever. You’ll never need another grilled chicken recipe again. [GET THE RECIPE.]

7. Honey Mustard Chicken Fingers – Heart-healthy chicken tenders completely baked in an AMAZING mustard sauce and coated with a nutty crunchy pecan crust. [GET THE RECIPE.]

8. Easy Lemon Chicken Piccata – I mean that cream sauce is everything.[GET THE RECIPE.]

9. Asian Lemon Chicken Tenders – A wonderful asian twist to your favorite chicken tenders, tossed in the most heavenly sweet, lemon glaze. [GET THE RECIPE.]

10. One Pan Honey Garlic Chicken and Veggies – Tender, juicy chicken breasts baked to perfection with potatoes and broccoli. All cooked on a single pan. Boom. [GET THE RECIPE.]

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17 comments

Jenn — May 7, 2020 @ 5:43 PM Reply

There are a lot of great ideas here, and I have an annoying surplus of chicken breasts on hand. Needless to say, I will be using at least of your very promising looking/sounding recipes. Thanks! 😀

Susanne — March 3, 2018 @ 12:06 PM Reply

Thanks SO much for these, Chungah! I’m going to make all of them, starting from the top, over the next couple of weeks. I love chicken but find that so many of the recipes here are for thighs — which I dislike intensely because I find them so horribly greasy. My partner doesn’t care one way or the other so I usually substitute breast for thighs in those recipes, but while they’re OK, they often lack the depth of flavour I know the original thighs have. So these recipes are very welcome.

jane vick — October 6, 2017 @ 8:41 AM Reply

Thank you so much for giving us such delicious recipes.

Maureen A Stanford — September 12, 2017 @ 4:02 PM Reply

I made the Asian Lemon Chicken tenders last night and I truly believe I knocked it out of the park. My husband is more finicky that a seven year old and I love to cook. Now there’s a combination just itchin’ for a fight. I’m happy to say that he absolutely loved these chicken tenders and would like me to make them on a regular basis. They really are delicious and I’d just like to thank you for the recipe. Next up….the Chicken Lazone. That looks like another winner to me and I’m looking forward to trying it!

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Hilda ALI — July 15, 2017 @ 5:36 PM Reply

Made the honey garlic chicken and it was so good!! Left out the broccoli as we had grilled veggies. The honey, garlic, oil mixture was really tasty and coated the potatoes well!! This is a keeper, and good to serve for company!

Vishnu Sahasranamam — September 16, 2016 @ 9:21 PM Reply

Have made these several times and the are awesome!

Sophie — May 21, 2016 @ 1:09 PM Reply

Is it okay to use yellow mustard instead of dijon? Will it make cooking time/temperature different?

Chungah — May 21, 2016 @ 8:27 PM Reply

Yes, absolutely. Cooking time should remain the same, but as always, please use your best judgment.

Amy — April 18, 2016 @ 9:31 AM Reply

All of these look amazing! Just pinned about half of the recipe pages! Thanks for sharing!

Jenna @ A Savory Feast — March 22, 2016 @ 1:40 PM Reply

Mmm, I just love your chicken recipes! I made the One Pan Honey Garlic Chicken and Veggies a couple weeks ago and it was so good. Can’t wait to try more of these!

Patrick — March 21, 2016 @ 10:50 AM Reply

So many good options here, thanks for posting. I’m new to your site and finding lots of good stuff. Cheers….

Joni Salzman — March 19, 2016 @ 10:40 AM Reply

I have made quite a few of your recipes and pinned a lot of them. They are all mostly easy, and I just want to thank you, and tell you to keep ‘Em coming!

Myriam Drachman — March 18, 2016 @ 6:01 PM Reply

Today I made the chicken Lazone. I made it with no salt as my husband can’t consume sodium. I can tell you that it was sooooo delicious that immediately we said. We will adopt this dish !! I served it with rice noodles and the garlic/cream sauce you suggested. Now, we will try one and each of the chicken dishes you have in this list.
Thank you very much for given us such delicious and easy chicken dishes.

Sunny — January 5, 2017 @ 1:22 PM Reply

If you don’t mind me asking – how do you make up for no salt in the food? Most of the flavors won’t come thru, right?

Karen — May 15, 2017 @ 4:06 PM Reply

The longer you go without sodium, the more you can taste your food. It does suck at first, because that’s what you are used to. It does not suck after a while, and then you get used to not having any salt on your food.

Nicolette — September 9, 2017 @ 6:19 AM Reply

I just wanted to reply to say that I have not been using salt in any of my recipes for a while and it has not affected me at all. I let people salt their own food and I omit it from the recipe if it is in there. I don’t think it matters to me anymore to be honest I can’t tell. I have been doing it for about a year or so. I do it because I feel like we get enough sodium from the food we eat anyways, and I do not eat hardly any processed foods, but I think we get plenty as it is, and if I do use salt, I use it very scantily.

Elaine — March 3, 2018 @ 3:13 PM

Same here Nicolette. I haven’t salted a recipe for over 10 years. Maybe once a year I will make something I end up salting at the table. My husband and I are both on bp medicine. The only downside is when we eat out, often the food is too salty, therefore, I rarely eat out. Think I outsmarted myself on that one. lol

10 Weeknight Chicken Breast Recipes - Damn Delicious (2024)

FAQs

What is the secret to cooking chicken breast? ›

To start, brine your chicken in a mixture of water and a few tablespoons of salt for about 20 to 30 minutes. This will boost the natural flavor and moisture of the chicken breasts and will leave you with a super tender piece of meat. This is the one step that will really ensure your chicken won't be dry or tough.

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What makes chicken breast juicy? ›

Soak them in a solution of salt and water for about 30 minutes to an hour. This helps the chicken retain moisture during the baking process, resulting in juicier and more tender meat. Marinate the chicken breasts in a flavorful mixture of herbs, spices, and acidic ingredients like yogurt or citrus juice.

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How do you cook boneless skinless chicken breasts so they don t dry out? ›

Her suggestion: Place boneless, skinless chicken breasts in a pan in a single layer, cover with a few inches of liquid (water, broth, etc.), add flavorings (spices, salt, herbs, soy sauce, etc.), then bring the liquid just barely to a boil over medium-high heat. Reduce the heat so the liquid simmers.

Is it better to cook chicken breast in oven or pan? ›

What Is The Best Way To Cook A Chicken Breast? Cooking a boneless and skinless chicken breast in a hot cast iron pan is by far the easiest and most tasty way to cook the breast. You are far less likely to overcook the chicken breast compared to baking it in the oven or poaching it in water.

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Does chicken breast get more tender the longer you cook it? ›

Most whole chickens become fully tender in about one hour on medium-low heat. Yes, chicken breast will get softer the longer you cook it, as long as it is cooked at a low enough temperature to prevent it from becoming dry and tough.

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Is it best to cover chicken breast when baking? ›

When chicken is covered while baking, it traps steam and moisture within the dish, resulting in juicier results. The covering helps prevent excessive evaporation and keeps the chicken moist throughout the cooking process. Preventing dryness. Chicken tends to dry out more quickly when exposed to direct heat.

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What enhances chicken flavor? ›

Marinating not only adds flavor, but the combination of healthy fat and acid in most recipes also helps tenderize the meat. A good marinade is roughly three parts oil to one part acid, plus salt and other seasonings like spices, crushed garlic, or a little natural sugar.

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What brings out the Flavour in chicken? ›

The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken.

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What is the tastiest and healthiest way to cook chicken breast? ›

The healthiest way to cook chicken is to bake it in the oven or stir fry it with vegetables. Put the parts in a baking pan, rub some olive oil on them, and surround them with plenty of garlic, lemon, carrots, or whatever you like. Bake at 350° until brown.

Is it better to bake chicken at 350 or 400? ›

Given the fact that drumsticks and thighs are dark meat and won't dry out as easily as breasts, the range from 350 to 450 degrees is okay for baking them. 350 to 375 is generally best for breasts. The best answer to these questions? Simply check the chicken for doneness using an instant read thermometer.

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Should I cover chicken breast with foil when baking? ›

It delivers mouth-watering results: By using foil to bake chicken, you seal in its juices as it steams. This keeps your chicken moist and wonderfully flavorful. It gives you a complete meal in a packet: While you can bake your chicken alone, using foil allows you to build a delicious, all-in-one meal.

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Why are chicken breasts so tough lately? ›

If you've ever cooked a chicken breast and had it turn out tough and chewy, it might not have been your fault. Some chickens are affected by a condition called “woody breast,” which is the result of hardened muscle fibers . To lessen the chance of getting a woody breast, buy your chicken from smaller farms.

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Why is chicken breast tough when I cook it? ›

If the internal temperature of the chicken breast exceeds the recommended safe temperature (165°F or 74°C), the proteins in the meat can overcook, resulting in a tough texture. Why is my chicken always dry and tough? Cooking it too long so just test for 160 and take out of oven.

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What is the best temperature for moist chicken breast? ›

Bake Chicken Breast at 425°F

425°F is the best temperature for baking chicken. The chicken turns golden on the outside and unbelievably juicy inside. At a lower temperature like 350°F, the chicken can dry out, as it will need to be in the oven for a longer period.

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