chicken breast

Chicken Piccata

2-4 boneless, skinless chicken breast chicken cutlets

flour

teaspoon salt

Pinch ground black pepper

Parmesan cheese

extra virgin olive oil

butter

chicken stock

lemon juice

capers

parsley

Marinated Chicken Breasts

garlic or onion powder, optional

olive oil

salt and black pepper

chicken

Instant Pot Greek Chicken Bowls

oregano

Spanish paprika

red pepper flakes

garlic, grated

couscous

full-fat Greek yogurt

lemon

cucumber,

cherry tomatoes, quartered

Kalamata olives, chopped

feta

dill

Chinese-style sweet and sour chicken, stir-fried with bell peppers and pineapple chunks.

Sweet and Sour Chicken

chicken thighs

kosher salt (1/4 teaspoon table salt)

cornstarch

pineapple chunks (reserve juice)

juice pineapple

white vinegar

ketchup

brown sugar

+ 1 teaspoon cooking oil

red bell pepper,

yellow bell pepper,

ginger

"Can I use rice vinegar instead of white vinegar? \r\nThanks! I wanna try this tonight!"

"Could I substitute the egg whites for anything else?  \r\nTHank you"

Coat chicken with egg white, salt, and cornstarch: In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

Make sweet sour sauce: Whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.

Stir-fry chicken: Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot.
Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned.
Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

Stir fry bell pepper and ginger: Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute.

Add pineapple, sweet sour sauce, let simmer, add chicken: Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in.
Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.
Taste the sauce and add more brown sugar if you’d like.

"Easy to follow and quick to make. Added onions and carrots. Very delicious"

"I pretty much followed the recipe except I added carrot, onions and tomatoes to the red peppers.  Believe it or not, firm chopped tomatoes are good in sweet and sour chicken!  It turned out pretty well. I will make again."

"Patrick again forgot the stars and I never 5 but hey"

You've tasted sweet and sour chicken at the takeaway, but you can make it far better at home and it's much healthier! The Hairy Bikers show you how.

Each serving provides 310 kcal, 20g protein, 40g carbohydrates (of which 32g sugars), 7g fat (of which 1g saturates), 4g fibre and 0.9g salt.

Sweet and sour chicken

pineapple

boneless, skinless chicken breasts

sunflower oil

onion,

red pepper, deseeded and chopped

green pepper, deseeded and chopped

tbsp cornflour

spring onions, trimmed and thinly diagonally sliced

300 milliliters/10fl oz fresh pineapple juice

garlic cloves, crushed

grams/1 ounces piece fresh root

tbsp dark soy sauce

tbsp white wine vinegar

tbsp soft light brown sugar

tbsp tomato ketchup

dried chilli flakes

black pepper

I love this Crock-Pot chicken recipe for two reasons: one, my family loves it and two, it is so easy to make! I got this recipe from my sister. She has two children of her own, and they love it too! It's also the best leftovers in the world -- if there are any!

Crock-Pot Chicken With Black Beans &amp; Cream Cheese

-5 boneless chicken breasts, frozen

(15 1/2 ounce) can black beans

(15 corn

(15 ounce) jar salsa, any kind

cream cheese

Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.

Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.

Keep in crock pot on high for about 4-5 hours or until chicken is cooked.

Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

Yummy!  I make a Mexican Soup very similar to this.  BUT, I recently took a food safety certification course, and you should never put frozen meat into a crock pot.  With the low heat, the bacteria can build up during the slow thawing to cooking time.  Just thought I'd share that info!

This is my adaptation of Recipe #190850.  The servings here are VERY generous!  I actually like to make this for 1 serving, using individual sized casserole dishes.  If you are a single or 2 person household, individual serving casserole dishes are a must!  If you have not worked with phyllo before...see note below.  I calculated my recipe to be around 400 calories per serving...

Lower Fat Chicken Pot Pie With Phyllo

phyllo dough

mixed vegetables (peas, carrots, corn, beans)

medium onion, chopped (6 oz)

celery

chicken broth

white whole wheat flour

half-and-half

olive oil, divided

garlic cloves,

sage

parmesan cheese (14 grams)

nonstick cooking spray

salt, (optional)

pepper,

NOTE:  If you have never worked with phyllo before, don&rsquo;t be afraid!  Read the box directions carefully and have everything prepared to assemble before you open the phyllo.  (And, it is pronounced &ldquo;fee-low.&rdquo;).

Pre-heat oven to 350 degrees F.  Coat a round casserole dish with non-stick cooking spray.

In a large non-stick skillet, add &frac12; tsp olive oil and heat over medium heat.  Add the chicken pieces, seasoning with salt and pepper.  Cook through until no longer pink.  Remove to a plate.

Add remaining oil, onion, garlic, and celery to skillet; cook 3 minutes.  Stir in flour and cook 1 minute, stirring constantly.  Gradually stir in broth and half-and-half.  Cook, stirring until mixture comes to a slight boil.

Add frozen vegetables, salt and pepper to taste.  Cover and cook on medium/low, simmering and stirring occasionally, about 10 minutes.

Stir in chicken, parsley, and sage.  Remove from heat and keep warm.

Unroll phyllo.  Remove 2 sheets to the counter and spray them lightly with cooking spray.  Place them in the bottom of the casserole dish so they cross each other, and run up the sides.

Spoon the chicken mixture into the casserole dish.  Sprinkle with parmesan cheese.  Fold phyllo over the top.  Remove 2 more sheets, coat with spray, and place them on top of the pie so they cross each other.  Tuck the edges down the sides as best you can.

Cook at 350 degrees for 35-40 minutes, until hot and bubbly inside.  Let stand 5-8 minutes before serving.

This was the perfect light alternative to the normally heavy pot pie crust.  The only change I made was to use a can of cream of mushroom in place of the flour and half and half.  It turned out great!  And you were correct, this does make two huge portions.

This easy stovetop Chicken Tikka Masala tastes just like your favorite Indian take-out and is ready in under an hour. Leftovers are even better the next day! 

Chicken Tikka Masala

chicken breasts, thighs, or a mix

plain whole milk yogurt

garlic, minced

cumin

paprika

salt

canola oil, divided

garlic,

coriander

garam masala

turmeric

(14-ounce) can crushed fire-roasted tomatoes (regular crushed tomatoes work, too)

cayenne pepper

rice,

"Wow. I never go through the effort to leave comments on recipes I try — but this was absolutely exceptional. I made two modifications — because of the current era of grocery pickup. I used Greek yogurt in the marinade, which I left overnight, (and then mixed the onion in the excess marinade before cooking them) and used cashew cream instead of heavy cream. Will be making again. I think this may be my new favorite dish"

"Have not tried yet, but I wanted to know if homemade yogurt with whole milk would be ok? Also, can you reuse the yogurt from the marinade for the second part of the recipe, or would it be too spicy - not suitable? Thanks!"

Prepare the chicken: Trim chicken thighs of any extra fat. Chop into bite-sized pieces about 1/2 to 1-inch wide. Place the chicken thigh pieces to a medium bowl.
Add the yogurt, ginger, garlic, cumin, paprika and salt. Using your hands, combine the chicken with the spices until the chicken is evenly coated.

Marinate the chicken: Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least 45 minutes or as long as overnight. (Marinating for 4 to 6 hours is perfect.)

Cook the chicken: In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the chicken thigh pieces and cook for about 6 to 7 minutes, until they’re cooked through. Transfer to a plate and set aside.

Toast the spices: Wipe down the pan you used to cook the chicken. Heat remaining canola oil over medium heat. Add the onions and cook for 5 minutes, until softened, stirring often.
Add the grated ginger, minced garlic, coriander, paprika, garam masala, turmeric, black pepper, salt, and cayenne. Let the spices cook until fragrant, about 30 seconds to a minute.

Make the sauce: Add the crushed tomatoes to the pan with the spices and let everything cook for 4 minutes, stirring often. Add the yogurt and stir to combine.

Simmer the sauce: Reduce the heat to medium-low and let the sauce simmer for another 4 minutes. Add the chicken pieces to the pan and coat with sauce.

Serve: Serve over cooked basmati rice and garnish with cilantro.

"This is my favorite recipe, I’m no chef by any means and this is amazing every time. I tend to let it simmer even longer because my girlfriend loves the thick sauce. I make 2 batches of this recipe, one for chicken for me, and one with tofu for her!"

"Thank you for this recipe, i enjoy making this dish, me and mom like it alot"

"Phenomenal! I followed the recipe as written other than subbing avocado oil for canola oil. Dare I say this recipe is even better than some versions I’ve had in a restaurant? I used 1\/2 teaspoon of cayenne pepper and loved the heat to the dish. Simple Recipes continues to be my go-to site!"

https://www.simplyrecipes.com/video_src?vid=6108764554001

Lightly floured boneless chicken breasts are pan fried in until golden and crispy before being added to a mouth-watering garlic cream sauce! Filled with caramelized flavour, you will LOVE how easy this is!&nbsp;

Creamy Garlic Chicken Breast Recipe

chicken breasts (halved horizontally to make 4)

flour ((all purpose or plain))

garlic powder

Black cracked pepper

onion (finely chopped)

garlic

chicken broth ((stock))

half and half

fresh parsley, (to serve)

Season the chicken with salt, garlic powder and pepper.

In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.

Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly. 

Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.

Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.

Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.&nbsp;

Smash 6 whole cloves of garlic with the blunt edge of the back of a knife&nbsp;

Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.

Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.

Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.&nbsp;

Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.

Garnish with parsley and a little black cracked pepper.&nbsp;Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

Mango and chicken are a power combo! This mango chicken curry recipe uses boneless, skinless breasts or thighs, mango, onion, ginger, garlic, curry, cumin, raisins, and coconut milk.

Mango Chicken Curry

vegetable oil

large onion, chopped (1 1/2 to 2 cups)

red bell pepper, chopped

yellow curry powder

mangos,

cider vinegar vinegar

coconut milk

golden raisins (optional)

Salt and pepper

Cilantro

"I made it and as my curry Powder was maybe a bit flat old whatever??it lacked a bit of flavour to me,However the war department(wifey)had seconds,and this is a very rare occurance,as a big fan of your ginger beef recipe I jumped right on your mango curry recipe and I will most definitely try this again and follow your directions and add my personal tastes to it,deleted raisins,red bell pepper and cilantro as I did'nt have these ingredients...  I will always try your recipes when I'm searching for something different,as in you first them others later,and thank-you muchly"

Cook onions, bell pepper, garlic, ginger, spices: Heat oil in a large sauté pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes.
Add the garlic and ginger and cook for another minute.
Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.

Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.

Purée sauce: Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.

Add remaining chopped mango to the pan. Stir in the cream, if using. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle.

Adjust seasonings: If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.
Serve over rice. Garnish with cilantro.

"Very nice! My 5 year old loves it says it's his favourite dinner!"

"It was amazing!!! Changed vinegar for tomato paste, deleted the raisins and added some lemon to finish.  Thanks :) :)"

This is my tried and true method for making Instant Pot chicken breasts that are tender, juicy and delicious!

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The most viewed chicken breast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine