Ingredients Meat + Poultry Chicken Chicken Breast 32 Chicken Breast Recipes to Make for Dinner Any Night Glaze, grill, marinate, and roast tender, juicy, and flavorful chicken for delicious dinners. By Alexis McCowan Alexis McCowan Alexis McCowan graduated from Howard University in 2021 and has since interned at Sage Publishing and the Pulitzer Center and contributed to Food & Wine. Food & Wine's Editorial Guidelines Updated on April 23, 2024 Trending Videos Close this video player Photo: Matt Taylor-Gross / Food Styling by Debbie Wee Chicken breasts are convenient, but they can also be your worst enemy in the kitchen. They have the potential to be tender, juicy, and flavorful, but if you're not careful they can turn out dry, rubbery, and tough. Have no fear! We have dozens of recipes that will reignite your love for chicken breast. Reimagine chicken with these flavor-packed, well-spiced, tender, and juicy cutlets. 01 of 32 Quick Chicken Kiev Diana Chistruga For this easy version of chicken Kiev, we tuck compound butter into chicken breast halves rather than pounding then rolling the meat around logs of butter. Get the Recipe 02 of 32 Quick Skillet-Roasted Chicken with Spring Vegetables Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely Tender vegetables simmer in a mixture of chicken drippings and butter in this simple, speedy dish. The attached drumette gives these airline chicken breasts more flavor; though bone-in, skin-on chicken thighs make a good substitute. Get the Recipe 03 of 32 Yogurt-Marinated Grilled Chicken Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox Yogurt is ideal to use in a marinade for both its flavor and ability to tenderize meat. It tenderizes more slowly and gently than citrus juice or vinegar, so you can marinate the chicken overnight without it getting tough. The resulting meat is full of flavor from the garlic, cumin, and cayenne, and juicy — even if it's a little overcooked. This recipe calls for a whole chicken, but the marinade works equally well with skin-on boneless breasts. Get the Recipe 04 of 32 Grilled Chicken with Banana Pepper Dip and Fattoush Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson 2001 F&W Best New Chef Anita Lo's cookbook SOLO celebrates the joy of cooking for one, just like this weeknight-friendly chicken dish with a twist. "The banana pepper dip in this recipe is perhaps my favorite recipe that my partner's mother, Bonnie Attea, makes," Lo says. "It's a three-ingredient wonder that makes a weeknight chicken breast exciting." Get the Recipe 05 of 32 Smoky Stuffed Chicken with Serrano Ham and Olives Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox To ensure that the stuffed breasts stay juicy, pull them out of the oven when an instant-read thermometer reaches 155°F; it will carry over to 160°F as the chicken rests. Serve the chicken breasts when they're fresh from the oven with golden, crispy skin, with a generous spoonful of the garlicky pan juices. Get the Recipe 06 of 32 Cider-Glazed Chicken Breasts with Apple-Kohlrabi Slaw Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely Suffused with sweet-tart apple flavors and paired with a bright-tasting slaw, these cider-glazed chicken breasts offer a weeknight chicken dinner that's approachable and elegant. Get the Recipe 07 of 32 Chicken Chasseur Cara Cormack A French classic that never seems to go out of style, Chicken Chasseur combines mushrooms and chicken in a tomato and white wine sauce. The beauty of this dish is that it comes together in one pot in less than an hour. It's sophisticated enough to serve to guests, but simple enough to prepare on a busy weeknight for a cozy meal at home. Get the Recipe 08 of 32 Grown-Up Chicken Nuggets with Herb and Radish Salad Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox Cookbook author Molly Stevens fillets chicken breast for crispy grown-up chicken nuggets dredged in panko and fried in olive oil and butter. Her favorite way to serve them is stacked alongside a bright and punchy herb and radish salad dressed in a lemon vinaigrette. If you like, you can also skip making nuggets and fry the cutlets whole. Get the Recipe 09 of 32 Chicken Breasts with White Wine Pan Sauce, Crème Fraîche, and Spring Herbs Photo by Greg DuPree / Food Styling by Micah Morton / Prop Styling by Audrey Davis This simple white wine pan sauce enriched with créme fraîche and a generous handful of tender fresh herbs like tarragon, dill, and chives makes smart use of the pan drippings from pan-roasted chicken breasts. The sauce comes together in about 10 minutes and delivers an elegant, silky texture. Get the Recipe 10 of 32 Hawaij-Spiced Fried Chicken Sandwiches Alex Lau In these decadent fried chicken sandwiches from Hakim Sulaimani, proprietor of Yafa Cafe in Brooklyn, boneless, skinless chicken breasts are infused with golden color and warming flavors from a buttermilk brine seasoned with hawaij, a Yemeni spice mixture usually consisting of cardamom, turmeric, black pepper, cloves, and coriander. Get the Recipe 11 of 32 Chicken Scallopini Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayless This weeknight-friendly chicken dish boasts a sauce of butter, wine, and garlic and is topped with capers fried with parsley, crushed red pepper, and lemon zest. Get the Recipe 12 of 32 Chicken Piccata with Radishes Matt Taylor-Gross / Food Styling by Debbie Wee Chefs Vinny Dotolo and Jon Shook created an easy version of this Italian-American staple perfect for the home cook. The chicken is important, but it's the buttery, tangy sauce that makes this dish so special. Get the Recipe 13 of 32 Proposal Chicken Parmesan Robby Lozano / Food Styling by Nicole Hopper / Prop Styling by Josh Hoggle We combined two beloved chicken dinners to create this crowd-pleasing take on Chicken Parmesan. Juicy panko and Parmesan-breaded chicken cutlets are fried, then blanketed with mozzarella slices, broiled until golden, and served over a delectable sun-dried tomato cream sauce inspired by Marry Me Chicken. The comforting, decadent dish comes together in under an hour. Get the Recipe 14 of 32 Florentine Butter Chicken Greg DuPree This recipe is inspired by F&W editor in chief Hunter Lewis' trip to 150-year-old Trattoria Sostanza in Florence. Cultured butter has a slightly higher smoke point and, when combined with olive oil, provides enough cooking time to finish the chicken and the sauce simultaneously. Get the Recipe 15 of 32 Chicken Saltimbocca Diana Chistruga For this version of the Roman classic, pounded chicken cutlets topped with prosciutto and sage leaves are pan-seared, then served in a simple white wine-butter sauce. Get the Recipe 16 of 32 Air Fryer Chicken Jordan Provost / Food Styling by Thu Buser Air-frying chicken gives you the ease of cooking something in the oven with the speed of sautéing. Incredibly versatile, this chicken is excellent on its own or as the base for a more elaborate meal. Get the Recipe 17 of 32 Panko-Coated Chicken Schnitzel Morgan Hunt Glaze / Prop Styling by Julia Bayless / Food Styling by Emily Nabors Hall Chef Thomas Keller of The French Laundry uses panko breadcrumbs to give chicken a crunchy crust. To give it a bright pop of fresh flavor, he makes a quick brown butter sauce to spoon over the top. Get the Recipe 18 of 32 Berber-Spiced Chicken Breasts © James Baigrie Expert griller Steven Raichlen rubs the chicken breasts with a blend of North African spices that, when cooked on the grill, forms a crispy crust full of what Raichlen calls "gutsy, in-your-face flavors." Get the Recipe 19 of 32 Thai Chicken with Basil © Ben Dearnley An abundance of whole basil leaves joins chicken and fiery red chiles for a quick, delicious, and decidedly spicy stir-fry. Holy basil is the most authentic choice, but any variety will do. Get the Recipe 20 of 32 Grilled Chicken Breasts with Sautéed Mushrooms © John Kernick Before grilling the chicken in this recipe, chef Francis Mallmann tucks orange zest and just-picked oregano under the skin. The fresh flavor of citrus and allium contrasts excellently with the crispy, smoky bird. Get the Recipe 21 of 32 Garlicky Lemongrass Chicken © William Meppem Lemongrass is known for its citrusy and herbal flavors, and it works beautifully here paired with garlic to amp up the flavor of chicken breasts. This spicy lemongrass paste is also wonderful rubbed on pork tenderloin or any firm, white-fleshed fish, such as snapper, sea bass, or halibut. Get the Recipe 22 of 32 Chinese Poached Chicken Breasts with Star Anise © Sabra Krock Chicken breasts poached in a broth flavored with star anise, cinnamon, ginger, scallions, and soy sauce is a Chinese classic. Traditionally you would save, not serve, the broth — it improves each time you use it — but we can never resist serving it with the chicken as a light sauce. Get the Recipe 23 of 32 Pickle-Brined Chicken © Simon Watson "When you have leftover pickle juice, isn't it a waste not to use it to make chicken taste delicious?" asks chef Frank Falcinelli. He brines chicken breast in dill pickle juice for flavor and moisture, then serves it on top of super-tender leg meat he's shredded and mixed with sautéed chard. Get the Recipe 24 of 32 Chicken and Andouille Étouffée © Quentin Bacon Étouffée — from the French word for smother, stew, or braise — is a classic Cajun dish of shellfish (or sometimes chicken) served over rice. This recipe calls for chicken breast, whole wheat flour, and only three ounces of andouille sausage to make the dish lighter. Get the Recipe 25 of 32 Maple-Glazed Chicken Breasts with Mustard Jus © QUENTIN BACON Chef David Slater glazes chicken breasts with maple syrup, sherry vinegar, and orange juice infused with anise and other spices. Then he serves them with a confited chicken leg, caramelized root vegetables, braised kale, and crisp Benton's bacon. For ease, glaze the chicken breasts with a sweet-tangy blend of syrup and vinegar and skip the confited leg and root vegetables. Get the Recipe 26 of 32 Twice-Glazed Barbecued Chicken © Anna Williams Instead of the usual smoky-sweet tomato-based barbecue sauce, chef Mike Sheerin bases his version on oyster sauce, soy sauce, and roasted garlic, with toasted black peppercorns added for heat. The sauce is superb glazed on chicken, but would also be great on pork or steak. Get the Recipe 27 of 32 Green Chile–Chicken Enchiladas © Eva Kolenko Modern Family TV star Jesse Tyler Ferguson hails from New Mexico, which explains his penchant for these deliciously cheesy and spicy chicken enchiladas. He often makes them with canned cream of chicken soup, but they're even better with a quick and easy homemade sauce that mimics the soup yet has better flavor. Get the Recipe 28 of 32 Oven-Fried Chicken Breasts © Peter Frank Edwards "I admit that nothing can stand in for good fried chicken," says chef John Currence. "But this is a hell of an impostor." He adds sweet tea to his marinade; the tannins help tenderize the poultry while the sugar gives it a light cure. The accompanying gravy gets a ton of flavor from strips of caramelized onion. Get the Recipe 29 of 32 Grilled Chicken with Thai Cilantro Dipping Sauce © Karen Mordechai Cilantro stems get in the act here; they're pureed with the leaves, jalapeños, garlic, fish sauce, and sesame oil to make a flavorful coating for grilled chicken. The dipping sauce, which also contains cilantro, is a classic Thai sweet-and-sour sauce. Get the Recipe 30 of 32 Middle Eastern-Inspired Chicken with Tahini Sauce © Tina Rupp When tahini is blended with nonfat Greek yogurt, it becomes a luscious sauce for cardamom-spiced grilled chicken breast. Make the sauce ahead for easier mealtime prep. Get the Recipe 31 of 32 Hot-and-Crunchy Chicken Cones © QUENTIN BACON Chef Jeff Blank has put Hot-and-Crunchy Cones on the map. Here, fried chicken is coated in an ingenious mix of cornflakes, slivered almonds, and sesame seeds, then wrapped in a tortilla with a mango-jalapeño slaw. Get the Recipe 32 of 32 Cheese-Stuffed Chicken Cutlets with Mustard Sauce © Lucy Schaeffer In this lovely riff on classic chicken cordon bleu, the heavy ham and Swiss filling is replaced with creamy havarti and thyme. Instead of weighing down the cutlets with thick breading, they're sautéed in a light flour and egg coating. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit