chicken breast dinner

Tried and true method for preparing the most tender and juicy chicken breasts right on the stove top.&nbsp;

Juicy Stove Top Chicken Breasts Recipe

vegetable oil or canola oil, (divided)

(1 pound total) boneless, skinless chicken breasts

cooking spray

salt and fresh ground pepper, (to taste)

garlic powder

onion powder

basil

paprika

unsalted butter, (divided)

Heat 1-1/2 tablespoons vegetable oil over medium-high heat in a large skillet; use a 10-inch or 12-inch skillet.

Pat dry the chicken breasts with paper towels.

Drizzle just a bit of oil over each chicken breast, or spray with cooking oil, and rub it all over.

In a small mixing bowl combine salt, pepper, garlic powder, onion powder, basil, and paprika.

Season both sides of each chicken breast with the prepared seasoning; rub it all around.

Add 2 chicken breasts to the hot skillet.

Cook chicken breasts for 5 to 7 minutes without moving them around.

Flip both chicken breasts over, add 1 tablespoon of butter to the skillet; swirl butter around and continue to cook the chicken for 7 more minutes, or until internal temperature reaches 165F. Cooking time will always depend on the thickness of the chicken breasts.

Remove chicken breasts from skillet; set aside and keep covered.

Repeat the same method with the remaining 2 chicken breasts.

When finished, transfer chicken to a cutting board; let rest for 5 minutes, then slice and serve.

https://www.youtube.com/watch?v=2O03J1ZAbVg

Stove Top Chicken Breasts - One of my favorite chicken breast recipes & the easiest way to make juicy chicken right on the stove top. These pan-seared chicken breasts are exploding with flavor!

FULL RECIPE AND POST: https://diethood.com/stove-top-chicken-breasts/

INGREDIENTS:

3 tablespoons vegetable oil or canola oil, divided
4 boneless, skinless chicken breasts
cooking spray
salt and fresh ground pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon smoked or sweet paprika
2 tablespoons unsalted butter, divided

DIRECTIONS:

Heat 1-1/2 tablespoons vegetable oil over medium-high heat in a large skillet; use a 10-inch or 12-inch skillet.

Pat dry the chicken breasts with paper towels.
Drizzle just a bit of oil over each chicken breast, or spray with cooking oil, and rub it all over.
In a small mixing bowl combine salt, pepper, garlic powder, onion powder, basil, and paprika.

Season both sides of each chicken breast with the prepared seasoning; rub it all around.

Add 2 chicken breasts to the hot skillet.

Cook chicken breasts for 5 to 7 minutes without moving them around.
Flip both chicken breasts over, add 1 tablespoon of butter to the skillet; swirl butter around and continue to cook the chicken for 7 more minutes, or until internal temperature reaches 165F. Cooking time will always depend on the thickness of the chicken breasts.

Remove chicken breasts from skillet; set aside and keep covered.

Repeat the same method with the remaining 2 chicken breasts.
When finished, transfer chicken to a cutting board; let rest for 5 minutes, then slice and serve.

JUICY STOVE TOP CHICKEN BREASTS

Flavor-packed, sweet and spicy oven baked Chicken Breasts slathered with the most delicious Honey Sriracha glaze.&nbsp;

Honey Sriracha Baked Chicken Breasts

Sriracha Sauce chili

honey

soy sauce

white vinegar

lime juice

garlic, (minced)

vegetable oil

sweet paprika

thyme

cornstarch

cilantro

sesame seeds

lime wedges

Preheat oven to 375°F.

Lightly grease a 9x13 baking dish with cooking spray and set aside.

Combine sriracha sauce, honey, soy sauce, vinegar, lime juice, and garlic in a small mixing bowl; whisk until thoroughly incorporated and set aside.

Heat vegetable oil in a skillet.

Season chicken breasts with salt, pepper, paprika, garlic powder, dried thyme, and dried basil.

Add chicken breasts to the hot skillet and cook for 2 minutes on each side, or until just browned.

Transfer chicken breasts to previously prepared baking dish.

Pour prepared honey-sriracha sauce over the chicken breasts, turning chicken over so to cover each chicken breast entirely.

Cover with foil and bake for 20 minutes.

Remove cover and continue to bake for 15 minutes more, or until chicken is cooked through. Cooking time will vary depending on the size/thickness of the chicken.

Remove chicken from oven and spoon out about 3 tablespoons of the sauce into a small cup. Whisk in the cornstarch; whisk until well combined.

Stir the cornstarch slurry back into the baking dish and put chicken back in the oven; cook for 1 to 2 minutes, or until sauce has slightly thickened.

Remove from oven and let stand 5 minutes.

Spoon sauce over the chicken.

Garnish with cilantro and sesame seeds.

Serve with lime wedges.

Perfectly tender and juicy Salsa Chicken baked on a bed of fresh tomato salsa and topped with melted cheese.

Baked Salsa Chicken

olive oil

chicken breasts, (pounded to an even thickness)

cumin

chili powder, (or to taste)

paprika, (or to taste)

salt and fresh ground pepper (to taste)

Chunky Salsa (<-- click

cheddar

Preheat oven to 375˚F.

Heat olive oil in a large skillet.

Pound chicken breasts to an even thickness and season with cumin, chili powder, paprika, garlic powder, salt, and pepper.

Transfer to skillet and cook for 2 minutes per side, or until just browned.

Spread about 1/2 cup salsa on the bottom of a baking dish.

Arrange browned chicken breasts on top of salsa and add the remaining salsa over the chicken breasts.

Bake uncovered for 30 minutes, or until chicken is done. Use a thermometer to check for doneness - chicken is done when internal temperature reaches 165˚F.

Remove from oven and sprinkle with cheese.

Bake for 3 to 4 more minutes, or until cheese is melted and bubbly.

Remove from oven and let stand 5 minutes before serving.

https://www.youtube.com/watch?v=Nz-mL8SmsaA

Perfectly tender and juicy Salsa Chicken baked on a bed of fresh tomato salsa and topped with melted cheese. A low carb, Keto-friendly, scrumptious, and cheesy chicken dinner LOADED with flavor. 

FULL POST AND RECIPE: https://diethood.com/easy-baked-salsa-chicken/

INGREDIENTS:

1 tablespoon olive oil
4 boneless skinless chicken breasts, pounded to an even thickness
1/2 teaspoon ground cumin
1/2 tablespoon chili powder, or to taste
1/2 teaspoon paprika, or to taste
1/2 teaspoon garlic powder
salt and fresh ground pepper to taste
1-1/2 cups Chunky Salsa 
1 cups shredded cheddar cheese, (I use a mix of white and yellow cheddar)

DIRECTIONS:

Preheat oven to 375˚F.
Heat olive oil in a large skillet.
Pound chicken breasts to an even thickness and season with cumin, chili powder, paprika, garlic powder, salt, and pepper.
Transfer to skillet and cook for 2 minutes per side, or until just browned.
Spread about 1/2 cup salsa on the bottom of a baking dish.
Arrange browned chicken breasts on top of salsa and add the remaining salsa over the chicken breasts.
Bake uncovered for 30 minutes, or until chicken is done. Use a thermometer to check for doneness - chicken is done when internal temperature reaches 165˚F.
Remove from oven and sprinkle with cheese.
Bake for 3 to 4 more minutes, or until cheese is melted and bubbly.
Remove from oven and let stand 5 minutes before serving.

Store leftovers in an airtight container and keep in the fridge for up to 4 days.

EASY BAKED SALSA CHICKEN

Quick and easy skillet seared chicken topped with a creamy garlic and onions white wine sauce that’s sure to please any crowd!

Skillet Chicken in White Wine Sauce

boneless (skinless chicken breasts)

unsalted butter

onion

garlic

dry white wine

half and half/heavy cream/or evaporated milk

chopped parsley

Heat olive oil in a large skillet over medium heat until the oil shimmers, about 2 to 3 minutes.

Season chicken with salt, pepper and garlic powder.

Add chicken to the skillet and cook until golden brown, about 6 minutes. DO NOT move it around.

Using tongs, flip the chicken over and continue to cook for 6 more minutes, or until cooked through.

Remove chicken from skillet to a plate; cover and set aside.

FOR THE CHICKEN

DO NOT wipe the skillet.

Add butter to skillet and melt over medium-high heat.

Add onions and cook for 3 minutes, or until softened.

Stir in garlic, salt, and pepper; cook for 30 seconds, or until fragrant.

Add wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid; cook for 4 to 5 more minutes, or until half of the wine has reduced.

Stir in thyme and half-and-half.

Reduce heat to slowly bring to a boil; place chicken breasts back in the skillet and leave to simmer and thicken for about 4 minutes.

Remove skillet from heat.

Garnish with fresh chopped parsley.

Serve.

FOR THE CREAMY WHITE WINE SAUCE

Creamy Pesto Chicken - Create a restaurant-style meal at home with this flavor-packed, creamless Creamy Pesto Chicken dinner that comes together in just 30 minutes!

Creamy Pesto Chicken

(, skinless chicken breasts)

salt and fresh ground pepper (,

basil pesto

extra virgin olive oil

cherry tomatoes (, halved)

all-purpose flour

garlic (, minced)

fat free evaporated milk

basil ribbons (, for garnish, optional)

Season chicken with salt and pepper, and rub chicken with the basil pesto.

Heat olive oil in a large nonstick skillet.

Add chicken to the skillet and cook for 5 minutes on each side, or until thoroughly cooked.

In the meantime, prepare the sauce by combining flour, garlic, basil pesto, evaporated milk, salt, and pepper in a mixing cup or bowl; whisk until thoroughly combined and set aside.

Remove chicken from skillet.

Return skillet to heat and stir in the tomatoes. If pan is dry, add a little more olive oil.

Cook the tomatoes over medium-high heat for about 1 minute, or until just beginning to soften

Add the prepared sauce to the skillet and bring to a boil.

Place the chicken back in the skillet and cook for 2 to 3 minutes, or until heated through.

Remove from heat.

Garnish with cheese and basil ribbons.

Serve with pasta, rice, and/or salad.

https://www.youtube.com/watch?v=Ywbjvf4oBKk

CREAMY PESTO CHICKEN! Create a restaurant-style meal at home with this flavor-packed, creamless Creamy Pesto Chicken that comes together in just 30 minutes!
FULL RECIPE: http://diethood.com/creamy-pesto-chicken/

CREAMY PESTO CHICKEN

Perfectly pan seared chicken breasts smothered with a wonderfully rich and creamy spinach sauce. This easy chicken breasts recipe is a fantastic low carb, Keto-friendly dinner, and it comes together super fast!

Easy Chicken Breasts Recipe with Creamed Spinach Sauce

boneless, skinless chicken breasts

rosemary

yellow onion, (diced)

garlic cloves, (minced)

chicken broth

heavy cream

baby spinach

parmesan cheese

Rub the chicken breasts with 1 teaspoon olive oil and season with salt, pepper, paprika garlic powder, basil, and rosemary.

Heat 1 tablespoon olive oil in a skillet over medium heat. Place chicken breasts in the skillet and cook for 8 minutes, or until chicken is easy to move and edges are opaque.

Flip over; cover the pan, and lower heat to medium-low. Continue to cook for 10 minutes.  Remove chicken from skillet, cover, and set aside.

In the same skillet, heat 1 tablespoon olive oil.  Add diced onions and cook over medium heat for 3 minutes, or until softened.  Stir in the garlic and cook for 30 seconds, or until fragrant.

Add chicken broth and scrape up the pieces stuck at the bottom of the pan.  Stir in the heavy cream and let simmer for a couple minutes.

Add baby spinach; cook for a minute, or until just wilted.  Melt in the parmesan cheese.

Return chicken breasts to the skillet to simmer with the sauce for about 3 to 4 minutes.  Remove from heat and serve.

Deliciously juicy chicken breasts cooked in tandoori marinade and served over flavorful lemon rice and a cucumber salad.

Pulled Tandoori Chicken Rice Bowls

chicken breasts

Private Selection Indian Inspired Tandoori Marinade

rice

lemon zest

lemon

turmeric powder

English Cucumber (, diced or cut into thin strips with a vegetable peeler)

carrot (, diced or cut into thin strips with a vegetable peeler)

lemon juice

salt

pepper

parsley (, for garnish)

lemon wedges (, for serving)

Combine chicken and marinade in a sealable ziploc bag and refrigerate for 2 hours.

Preheat oven to 400F.

Transfer chicken and marinade to a glass baking dish.

Bake for 35 to 40 minutes, or until internal temperature of chicken reaches 165F.

Remove from oven and shred it. Set aside.

FOR THE RICE

Combine prepared rice, lemon zest, lemon juice, turmeric powder, salt, and pepper in a bowl; mix until thoroughly combined. Set aside.

FOR THE SALAD

Combine cucumbers, carrots, lemon juice, salt, and pepper in a bowl; mix until well combined.

Transfer prepared lemon rice to 4 bowls.

Layer the chicken and salad over the rice.

Garnish with parsley.

Serve with lemon wedges.

Creamy, delicious, mushroom studded Chicken Marsala prepared in the slow cooker! This surprisingly easy recipe results in a restaurant quality dish made right in your own kitchen. 

Slow Cooker Chicken Marsala

(1.5 pounds, total) boneless, skinless chicken breasts

mushrooms, (sliced)

dry marsala wine

water

chopped fresh parsley, (for garnish)

Lightly grease a 6-quart slow cooker with cooking spray and set aside.

Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.

Heat olive oil in a skillet over medium-high heat.

Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.

Transfer chicken to slow cooker and top with mushrooms and garlic.

Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.

Pour wine over chicken and mushrooms.

Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.

Remove chicken breasts from slow cooker and set aside on a plate.

Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.

Add heavy cream to the wine sauce and whisk until combined.

Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.

Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.

https://www.youtube.com/watch?v=bHdaM80jzsQ

Slow Cooker Chicken Marsala – Creamy, delicious, mushroom studded Chicken Marsala prepared in the slow cooker! This surprisingly easy recipe results in a restaurant quality dish made right in your own kitchen. Fancy enough for company, but also a wonderful recipe for any night of the week.
RECIPE HERE: https://diethood.com/slow-cooker-chicken-marsala/

INGREDIENTS
6 (1.5 pounds, total) boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon sweet paprika
salt and fresh ground pepper, to taste
1 tablespoon olive oil
8 ounces mushrooms, sliced
3 cloves garlic, minced
1 cup dry marsala wine
1/2 cup water
1/4 cup cornstarch
1/4 cup heavy cream
chopped fresh parsley, for garnish

DIRECTIONS
Lightly grease a 6-quart slow cooker with cooking spray and set aside.
Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.

Heat olive oil in a skillet over medium-high heat.
Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.

Transfer chicken to slow cooker and top with mushrooms and garlic.
Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.
Pour wine over chicken and mushrooms.
Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.

Remove chicken breasts from slow cooker and set aside on a plate.
Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
Add heavy cream to the wine sauce and whisk until combined.

Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.
Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.
Serve.

This traditional Italian-American Creamy Chicken Francaise is kicked up a notch with a creamy, garlic sauce! A one-pan gourmet style meal made right at home in less than 30 minutes!

Creamy Chicken Francaise

Top 13 chicken breast dinner recipes from across the web

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Top 13 chicken breast dinner recipes from across the web

The most viewed chicken breast dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Juicy Stove Top Chicken Breasts Rec...

Honey Sriracha Baked Chicken Breast...

Baked Salsa Chicken

Skillet Chicken in White Wine Sauce

Creamy Pesto Chicken

Easy Chicken Breasts Recipe with Cr...

Pulled Tandoori Chicken Rice Bowls

Slow Cooker Chicken Marsala

Creamy Chicken Francaise

Baked Honey Mustard Chicken

Tender and Juicy Instant Pot Chicke...

Mexican Street Corn Chicken

Cheesy Beef Enchilada Skillet

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