chicken breasts

Simmered and shredded chicken in a sweet chili sauce with crunchy veggies and fresh lime. The perfect wrap for dinner!

Sweet Chili Chicken Wraps

sweet chili sauce

soy sauce

lime, juice only

Green lettuce

Daikon radish, shredded

carrot

Sweet peppers, chopped

wraps

Sweet Chili Sauce, garnish

Serve this mildly spiced curry with rice noodles, basmati rice or chappati breads and introduce your kids to curry

Chicken, sweet potato & coconut curry

sunflower oil

tsp mild curry paste

chicken

sweet potatoes,peeled and cut into bite-size pieces

tbsp red split lentils

chicken stock

coconut milk

frozen peas

Heat the oil in a deep <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> or <a href="http://www.bbcgoodfood.com/content/top-five-woks">wok</a>, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.

Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

Jalapeno Chicken & Rice Casserole Recipe - (4.4/5)

rice

(8 ounces) shredded Monterey Jack cheese

chicken breast meat

(12 fluid ounces) Reduced Fat Evaporated Milk

red onion

eggs,

cilantro

butter

jalapeños

Salt

Make clean-up a cinch with these Foil-Pack Chicken Enchiladas. Watch our video now to learn about these easy chicken enchiladas.

Foil-Pack Chicken Enchiladas

black beans

corn

white onions

KRAFT Mexican Style Finely Shredded Four Cheese, divided

(19 oz.) enchilada sauce, divided

corn tortillas (6 inch), warmed

Sour Cream

Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.

Combine chicken, beans, corn, onions, and 3/4 cup &lt;u&gt;each&lt;/u&gt; cheese and enchilada sauce.

Spoon 2 Tbsp. of the remaining enchilada sauce onto center of each of 6 large sheets heavy-duty foil sprayed with cooking spray. Spoon chicken mixture evenly down centers of tortillas; roll up. Place 2 enchiladas, seam sides down, on top of sauce on each foil sheet. Top with remaining enchilada sauce and cheese. Fold foil to make 6 packets. Place packets on grate over unlit area; cover grill.

Grill 20 min. or until heated through. Cut slits in foil to release steam before carefully opening packets.

Serve enchiladas topped with sour cream and cilantro.

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These skewers are great with a dollop of mango chutney or raita, and can also be cooked on the barbecue for hot summer days

Chicken masala skewers

milliliters 0% fat Greek yogurt

tbsp masalapaste

chopped,

pack cherry tomatoes, hulled

red onion, finely chopped

cucumber,

In a large bowl mix the yogurt, paste, half the chopped coriander, half the lime juice and all the the zest. Tip in the chicken, stir to coat and leave in the fridge to marinate for 30 mins if you have time.

Thread the chicken onto 8 skewers and cook in batches on a hot griddle pan, frying pan or barbecue for about 10-12 mins, turning until cooked though.

Meanwhile, mix the salad ingredients with the remaining lime juice and coriander in a bowl and season. Sprinkle with extra coriander and serve alongside the skewers with warmed wholemeal chapatis.

This delicious Gordon Ramsay recipe is a reader favourite every Christmas – time you find out why

Butter-roasted supreme of chicken with wild mushroom & potato gratin

potatoes, preferably Maris Piper

milk

double cream

garlic clove, smashed

bay leaf

thymesprigs, plus a few extra thyme leaves

mixed wild mushrooms,

Comté

softened butter

lemon

flat-leaf parsley, leaves

paprika

shallot,

garlicbulb, roughly chopped

thymesprigs

olive oil

baby

To make the gratin, peel and slice the potatoes no thicker than a 50p piece using a mandolin, if you have one. Bring the milk, cream, garlic, herbs and some seasoning to the boil in a large saucepan, then turn down the heat and simmer for a few mins.

Slip the potatoes into the hot milk mixture and simmer for 10 mins until just cooked. Drain the potatoes in a colander over a bowl to catch the liquid &ndash; reserve the milk. While the potatoes are simmering, heat half the butter in a frying pan until foaming. Fry the mushrooms for 2 mins until just wilted, season with salt and pepper and set aside.

Rub 2 small gratin dishes (or 1 medium) with the remaining butter, sprinkle over the thyme leaves and grate over some of the cheese. Fill the dishes halfway with potato slices, moisten with a little milk and grate over more cheese. Fill up the dishes with potato slices, add enough milk to cover, then top with the mushrooms and the rest of the cheese.

For the chicken, mix about two-thirds of the butter with the lemon zest and half the juice, the parsley, paprika and some salt and pepper. Lift the skin slightly away from each breast, spread or pipe the flavoured butter under the skin, then stretch the skin back over. Chill up to a day in advance, if you like.

Heat oven to 220C/200C fan/gas 7. Heat the remaining butter in an ovenproof frying pan until foaming. Pan-fry the chicken, basting constantly with the butter until starting to brown. Add the shallot, garlic, thyme and stock. Place the chicken, skin-side up in its pan, on the higher shelf of the oven, and the gratins on the lower shelf. Roast both for 25-30 mins, then remove the chicken and rest for 15 mins, while the gratins continue to cook.

To finish, remove the chicken from the pan. Place the pan back on the heat, squeeze over the remaining lemon juice and bring everything to a hard boil. Pass the sauce through a sieve, pressing down firmly on all the soft shallot and garlic. Heat a drizzle of olive oil in another frying pan and reheat the leeks until they start to colour. With the gratins cooked, you are now ready to plate up.

Line six leeks up in a row in the middle of each plate. Carve the chicken on a slant into five thick slices. Neatly fan out each chicken breast over the leeks. Spoon the sauce over the chicken and around the leeks, and serve with the potato gratin.

A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes

Chicken &amp; chorizo jambalaya

chicken breasts,chopped

onion,diced

red pepper,thinly sliced

garlic cloves,crushed

chorizo,sliced

Cajun seasoning

long grain rice

plum tomato

Heat 1 tbsp olive oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.

Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.

Add 1 thinly sliced red pepper, 2 crushed <a href="https://www.bbcgoodfood.com/content/top-five-garlic-gadgets">garlic</a> cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.

Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

How to cook chicken breast in a cast-iron skillet, an easy recipe for juicy, tender and healthy chicken breast.

Cast-Iron Chicken Breast

chicken breast, about 200 g/ 7 oz each

parsley

honey

olive oil, divided

fine sea salt and pepper

Wash and zest the lemon. Juice it, but...

Wash and zest the lemon. Juice it, but start only with half the juice when making the marinade.

Mix together the lemon zest, lemon juice, parsley...

Mix together the lemon zest, lemon juice, parsley leaves, honey and 1 tablespoon olive oil in a small blender. Process until you have a smooth paste. Add salt and pepper to taste and more lemon juice or honey according to your liking.

Place the chicken in a shallow dish and...

Place the chicken in a shallow dish and pour the marinade over. Turn the chicken a few times in the dish to coat all over. Cover with plastic foil and leave to marinate in the fridge for a few hours or overnight. If you marinate it for a shorter time, like 30 minutes, leave it on the counter, if not take out of the fridge at least 30 minutes prior to cooking to make sure that the meat reaches room temperature.

Heat a cast-iron skillet very well. Heat the...

Heat a cast-iron skillet very well. Heat the remaining oil, add the chicken, turn the heat to medium-low and cook for a total time of 20 to 25 minutes, turning several times in between, but not disturbing the chicken for the first 6-7 minutes or so. 

After the initial 6-7 minutes, if you notice...

After the initial 6-7 minutes, if you notice that the chicken breast gets too dark too soon, lower the heat and move the chicken around in the skillet.

Check if the chicken breasts are cooked through...

Check if the chicken breasts are cooked through by inserting a skewer in the thickest part of the chicken breast, the juices should run clear.

You could start checking shortly before the first...

You could start checking shortly before the first 20 minutes have come to an end, to make sure that you don't overcook the chicken, especially if the chicken pieces weigh a bit less than 200 g/ 7 oz. Smaller chicken breast pieces weighing about 120-150 g/ 4.2 – 5.3 oz should be ready in about 18 to 20 minutes.

Or use a kitchen thermometer, the internal temperature...

Or use a kitchen thermometer, the internal temperature of the chicken should be between 73 – 82 degrees Celsius/165 – 180 degrees Fahrenheit.

Serve immediately with side dishes of your choice...

Serve immediately with side dishes of your choice (most anything fits) or let cool and serve on a salad.

https://mediavine-res.cloudinary.com/video/upload/zq2zejr0motxquwt5wyd.mp4

An easy recipe for roasting juicy, tender and healthy chicken breasts: one skillet or pan, one lemon and the chicken.

Basic Skillet Chicken Breasts

Grilled Harissa Chicken Breast is the ideal flavourful recipe to throw on the grill this weekend! Step by step healthy recipe with delicious flavours!

Grilled Harissa Chicken Breast Recipe

Harissa spice

garlic powder

cumin

onion powder

cinnamon

Kosher salt and pepper,

chicken breast

Prep a grill to medium-high heat and brush grates with oil.

In a small bowl, add all the spices and carefully whisk to thoroughly combine.

Place chicken breasts between sheets of plastic wrap and pound with a meat mallet until even in thickness.

Coat each breast with a thick layer of Harissa rub, then place on the grill, evenly spaced, and cook for 4 minutes per side, or until a meat thermometer registers 165 degrees.

Remove from the grill and allow to rest for 5 minutes before slicing.

Yum! This recipe sounds so flavorful and delicious! I am definitely going to make this soon, thank you so much for sharing the recipe! :)

The Grilled Harissa Chicken looks great. I would probably create my own spices, as well.

We grill year round. This looks so good. I am going to give it a try!

This Grilled Harissa Chicken looks delicious. I will try this recipe.

I've not made chicken with a rub like this but looking forward to trying it. I think my family will enjoy the different spices on it so i did pin it so will try it soon.

We love hot and spicy food and this looks like an amazing recipe. My son will love this. Thanks.

Tasty looking chicken. Can't wait to make it.

This does sure look good. I've not yet tried harissa, it sounds like something we'd like. I haven't been as adventurous since I assumed I'd love saffron, seeing how people rave about it, and made an expensive recipe nobody would eat. This harissa doesn't have anything too spooky, I'd like to try it!

A spicy, filling one pot that has a bit of added zing. Make it a mid-week must

Lemon-spiced chicken with chickpeas

onion,

chicken breasts,

cinnamon stick, broken

tsp coriander

tsp cumin

can chickpea, drained

bag spinach

Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.

Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.

Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.

This quick and easy stuffed chicken only has 6 ingredients, is ready in under an hour, and is the perfect meal to impress!

Sundried Tomato, Spinach, and Cheese Stuffed Chicken

sundried tomatoes

spinach

feta cheese

mozzarella cheese

A great one-pot rice dish that still tastes great a few days later – perfect for leftovers

Chicken biryani

basmati rice

onion,finely

cardamom pods

turmeric

chicken breasts,cut into large chunks

tbsp balti curry paste

raisins

coriander,½ chopped, ½ leaves

Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.

Heat 25g butter in a <a href="https://www.bbcgoodfood.com/review/best-saute-pans">saucepan</a> and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.

Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.

Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.

Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.

Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.

If you love chicken with a kick then this is the dinner for you! Slow Cooker Honey Sriracha Chicken is a little spicy and a little sweet with the addition of the cool drizzle sauce!

Slow Cooker Honey Sriracha Chicken

Sriracha sauce

lime juice

For the drizzle:

mayo

greek yogurt

hot sauce

Cut chicken into large bite sized chunks

Place in crock

In a bowl mix together Sriracha, 1/4 cup honey, soy sauce and lime juice

Pour over chicken, cover and cook on high for 2-4 hours or low for 5-7 until chicken is cooked through

Whisk together drizzle ingredients

Serve chicken with rice or noodles as desired with a generous drizzle of the sauce

Use the Sous Vide function of the Instant Pot to make perfectly cooked chicken breast every time.  The chicken is tender and moist.  Use in any recipe calling for cooked chicken.

Top 40 chicken breasts recipes from across the web

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

Chicken & chorizo jambalaya