9 Chicken Breast Recipes Ready in 15 Minutes

You'll love how these 15-minute chicken breast recipes can transform your weeknight dinner routine. When you're pressed for time but don't want to sacrifice flavor, these nine dishes deliver restaurant-quality results right from your kitchen. From the bright citrus notes of Pan-Seared Garlic Lemon Chicken to the sweet-tangy balance of Honey Mustard Skillet Chicken, each recipe offers a unique taste profile while keeping prep time minimal. Let's explore how these quick-cooking methods maximize both efficiency and flavor.

Pan-Seared Garlic Lemon Chicken Breast

Pan-seared garlic lemon chicken breast combines bright citrus flavors with savory garlic, creating a delicious and quick weeknight dinner option. The tangy lemon cuts through the richness of the chicken while complementing the aromatic garlic, resulting in a perfectly balanced dish.

This 15-minute recipe transforms ordinary chicken breasts into a restaurant-quality meal. The key is achieving a golden-brown crust while maintaining moisture inside, and the addition of lemon and garlic creates a flavorful pan sauce that elevates the entire dish.

• 2 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 lemon, juiced and zested
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 2 tablespoons butter
• 1/4 cup chicken broth
• Fresh parsley for garnish

Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt, pepper, and oregano.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes on the first side until golden brown.

Flip the chicken and add minced garlic to the pan. Cook for another 4-5 minutes until the chicken reaches an internal temperature of 165°F (74°C). Remove chicken to a plate and tent with foil.

In the same pan, add butter, lemon juice, lemon zest, and chicken broth, scraping up any brown bits from the bottom of the pan.

Let the sauce simmer for 1-2 minutes until slightly reduced. Return the chicken to the pan, coat with the sauce, and sprinkle with fresh parsley before serving.

For maximum flavor and best results, avoid overcrowding the pan and ensure it's properly heated before adding the chicken. If the garlic begins to brown too quickly, reduce the heat to prevent burning.

The chicken can be sliced and served over pasta or rice to soak up the delicious pan sauce, or enjoyed on its own with a side of vegetables.

Quick Italian Herb Chicken Breast

Italian Herb Chicken Breast transforms ordinary chicken into a Mediterranean-inspired dish that bursts with aromatic flavors. The combination of dried Italian herbs and fresh garlic creates a classic taste that pairs perfectly with pasta, salads, or roasted vegetables.

This 15-minute recipe maintains the juiciness of pan-seared chicken while infusing it with a blend of herbs that creates a savory crust. The key is using a mix of dried herbs that bloom in the hot oil, releasing their essential oils and maximizing flavor development.

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. In a small bowl, combine all dried herbs, salt, pepper, and minced garlic. Pat the chicken dry with paper towels and coat both sides generously with the herb mixture, pressing gently to adhere.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes on the first side until golden brown. Flip and cook for an additional 4-5 minutes, or until the internal temperature reaches 165°F (74°C).

Remove the chicken from the pan and let it rest for 3-5 minutes before slicing. While resting, the residual heat will continue cooking the chicken and the juices will redistribute throughout the meat.

For optimal results, avoid moving the chicken around in the pan while cooking – this ensures proper browning and crust formation. If the herbs begin to darken too quickly, reduce heat to medium.

Store any leftover herb mixture in an airtight container for future use, and consider doubling the herb mixture to keep on hand for quick weeknight meals.

Honey Mustard Skillet Chicken

Honey Mustard Skillet Chicken combines the sweet and tangy flavors of honey and Dijon mustard with perfectly seared chicken breast. This quick weeknight dinner transforms basic chicken into a restaurant-worthy meal while maintaining the simplicity of a 15-minute cooking process.

The key to this recipe's success lies in creating a balanced honey mustard sauce that complements rather than overwhelms the chicken. By searing the chicken first and then finishing it in the sauce, the meat remains juicy while absorbing the rich flavors of the honey-mustard combination.

• 2 boneless, skinless chicken breasts
• 1/4 cup Dijon mustard
• 3 tablespoons honey
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chicken broth
• 1 tablespoon fresh lemon juice
• 1 tablespoon butter

Place chicken breasts between plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 4-5 minutes on each side until golden brown.

While the chicken cooks, whisk together the Dijon mustard, honey, chicken broth, and lemon juice in a small bowl. Once the chicken is golden brown, reduce heat to medium-low and pour the honey mustard mixture into the pan. Allow the sauce to simmer for 2-3 minutes, occasionally spooning it over the chicken.

Add the butter to the pan and let it melt into the sauce, creating a richer consistency. Continue cooking until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has slightly thickened. Remove from heat and let the chicken rest for 3-5 minutes before serving, spooning extra sauce over the top.

For the best results, avoid using thick chicken breasts, as they won't cook evenly in the short time frame. If the sauce becomes too thick, thin it with additional chicken broth. The sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days, making weeknight preparation even faster.

Mediterranean Pan-Fried Chicken

Transform ordinary chicken breasts into a flavorful Mediterranean delight with this quick and satisfying recipe. The combination of herbs, garlic, and lemon creates a bright, aromatic dish that brings the warmth of Mediterranean cuisine to your table in just 15 minutes.

This recipe builds on the classic pan-seared chicken technique while incorporating traditional Mediterranean flavors. The key is to create a perfect balance between the fresh herbs, citrus, and garlic while maintaining the chicken's juiciness through proper cooking technique.

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 2 tablespoons capers (optional)

Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Mix oregano, basil, garlic, lemon zest, salt, and pepper in a small bowl. Season both sides of the chicken breasts generously with this herb mixture.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes on the first side until golden brown.

Flip and cook for an additional 4-5 minutes, or until the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken from the pan and let it rest for 3 minutes.

While the chicken rests, add lemon juice to the same pan to deglaze, scraping up any browned bits. Pour the pan juices over the chicken and garnish with fresh parsley and capers if using.

For the best results, avoid moving the chicken around while it cooks to achieve a proper golden crust. If the chicken breasts are particularly thick, butterfly them before pounding.

Fresh herbs can be substituted for dried ones by doubling the amount specified. Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.

15-Minute Cajun Chicken Breast

Minute Cajun Chicken Breast is a vibrant and flavorful twist on traditional pan-seared chicken that brings the bold spices of Louisiana cuisine to your dinner table.

The combination of paprika, cayenne, oregano, and other classic Cajun seasonings creates a perfectly seasoned crust while maintaining the chicken's natural juiciness. This quick-cooking method ensures the chicken stays tender while developing a deliciously spicy exterior that's characteristic of Cajun cuisine.

The key is to coat the chicken breasts evenly with the seasoning blend and cook them quickly at the right temperature to seal in the flavors and moisture.

• 2 boneless, skinless chicken breasts
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil

Place the chicken breasts between two sheets of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet. This ensures even cooking and helps the seasoning adhere better to the meat.

In a small bowl, combine all the dry seasonings to create your Cajun spice blend, then coat both sides of the chicken breasts generously with the mixture.

Heat vegetable oil in a large skillet over medium-high heat until it begins to shimmer. Add the seasoned chicken breasts to the hot pan and cook for 4-5 minutes on the first side until a golden-brown crust forms.

Flip the chicken and cook for an additional 4-5 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and let it rest for 5 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor.

For optimal results, avoid moving the chicken around while it's cooking to allow proper crust formation. If the seasoning appears to be browning too quickly, reduce the heat slightly to prevent burning.

The recipe can be adjusted for heat preference by modifying the amount of cayenne pepper, and the chicken can be served over rice or alongside vegetables to complete the meal.

Simple Teriyaki Chicken Cutlets

Teriyaki chicken cutlets offer a perfect balance of sweet and savory flavors, making them an ideal choice for a quick weeknight dinner. The thin-sliced chicken breasts cook quickly while soaking up the rich teriyaki sauce, creating a delicious Asian-inspired meal that's ready in minutes.

This recipe transforms ordinary chicken breasts into flavorful cutlets by combining classic teriyaki ingredients with the quick-cooking method of pan-searing. The result is tender, juicy chicken with a glossy teriyaki coating that pairs perfectly with rice or steamed vegetables.

• 2 chicken breasts, sliced horizontally into cutlets
• 1/2 cup teriyaki sauce
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon brown sugar
• 1 teaspoon cornstarch
• 2 tablespoons water
• Sesame seeds for garnish
• Green onions, chopped for garnish

Begin by placing the chicken cutlets between plastic wrap and gently pounding them to an even 1/4-inch thickness. This ensures quick and even cooking.

In a bowl, combine teriyaki sauce, minced garlic, grated ginger, and brown sugar.

Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and cook for 2-3 minutes per side until golden brown. Remove the chicken and set aside.

In the same pan, pour the teriyaki mixture and bring to a simmer. Mix cornstarch with water and add to the sauce, stirring until it thickens.

Return the chicken to the pan and coat each piece with the thickened sauce. Cook for an additional 1-2 minutes, turning once to ensure even coating. Garnish with sesame seeds and chopped green onions before serving.

For optimal results, choose chicken breasts that are similar in size, and avoid overcrowding the pan when cooking. The sauce can be prepared ahead of time and stored in the refrigerator for up to three days.

If the sauce becomes too thick, thin it with a small amount of water or chicken broth. Always check that the chicken reaches an internal temperature of 165°F (74°C) before serving.

Parmesan Crusted Chicken Breast

Parmesan Crusted Chicken Breast transforms an ordinary chicken dinner into a crispy, flavorful masterpiece that's both elegant and easy to prepare. The combination of seasoned breadcrumbs and freshly grated Parmesan cheese creates a golden, crunchy exterior while keeping the chicken tender and juicy inside.

This 15-minute recipe delivers restaurant-quality results with minimal effort. The key is creating a well-balanced coating that adheres properly to the chicken and achieves the perfect crunch when pan-seared. The Parmesan not only adds flavor but also helps create that signature golden-brown crust.

• 2 boneless, skinless chicken breasts
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup seasoned breadcrumbs
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 3 tablespoons olive oil
• Salt to taste

Place chicken breasts between plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt and pepper. In a shallow dish, combine Parmesan cheese, breadcrumbs, Italian seasoning, and garlic powder. Dip each chicken breast in beaten eggs, then coat thoroughly in the Parmesan-breadcrumb mixture, pressing gently to ensure the coating adheres well.

Heat olive oil in a large skillet over medium heat until shimmering. Add the coated chicken breasts and cook for 4-5 minutes on each side until golden brown and crispy. The internal temperature should reach 165°F (74°C). If the coating browns too quickly, reduce heat slightly to prevent burning while ensuring the chicken cooks through.

Let the chicken rest for 3-5 minutes before slicing to allow the juices to redistribute throughout the meat. This resting period also helps the coating stay intact when cutting.

For best results, use freshly grated Parmesan cheese rather than pre-grated varieties, as it melts better and creates a superior crust. If the chicken breasts are particularly thick, slice them horizontally before pounding. To keep the coating from falling off during cooking, avoid moving the chicken too much in the pan and only flip once. The oil should be hot but not smoking when you add the chicken to achieve the perfect golden-brown crust.

Spicy Southwest Chicken Breast

Spicy Southwest Chicken Breast transforms an ordinary chicken dinner into a vibrant, flavor-packed meal that brings the bold tastes of southwestern cuisine to your table in just 15 minutes.

The combination of chili powder, cumin, and cayenne creates a perfect balance of heat and earthiness that coats each tender bite.

This quick-cooking method maintains the chicken's juiciness while developing a spicy crust on the exterior. The technique follows the same principles as a basic pan-seared chicken breast but incorporates a robust blend of southwestern spices that create a restaurant-quality dish with minimal effort.

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lime, juiced

Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. This ensures quick and uniform cooking while tenderizing the meat.

In a small bowl, combine all the dry spices and mix well. Season both sides of the chicken breasts generously with the spice mixture, pressing the seasonings into the meat to adhere.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken breasts to the hot pan and cook for 5-6 minutes on the first side until a golden-brown crust forms.

Flip the chicken and cook for an additional 4-5 minutes, or until the internal temperature reaches 165°F (74°C).

Remove the chicken from the pan and let it rest for 3-5 minutes on a cutting board. Squeeze fresh lime juice over the chicken just before serving to brighten the flavors and add a citrusy finish that complements the spicy seasoning.

For optimal results, avoid moving the chicken around the pan while cooking to allow proper crust formation. If the spice level is too intense, reduce the amount of cayenne pepper by half.

The chicken can be sliced and used in tacos, served over rice, or paired with your favorite southwestern sides. Store any leftover spice mixture in an airtight container for future use.

Balsamic Glazed Chicken Breast

Balsamic glazed chicken breast combines the tangy sweetness of balsamic vinegar with perfectly cooked chicken to create a restaurant-quality dish in minutes. The glaze, which reduces to a syrupy consistency, coats the chicken with a deep mahogany color and complex flavor profile that elevates this simple protein to new heights.

The key to this recipe's success lies in the timing of when to add the balsamic glaze. Adding it too early can result in burning, while adding it too late won't allow the flavors to properly penetrate the meat. This recipe ensures the perfect balance of caramelization and moisture retention.

• 2 boneless, skinless chicken breasts
• 1/2 cup balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 tablespoon butter

Place chicken breasts between plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes on the first side until golden brown.

While the chicken cooks, combine balsamic vinegar, honey, and minced garlic in a small bowl. Flip the chicken and cook for 3 minutes on the second side. Pour the balsamic mixture into the pan and add the dried thyme. Cook for an additional 2-3 minutes, occasionally spooning the sauce over the chicken as it reduces and thickens.

Once the chicken reaches an internal temperature of 165°F (74°C), remove it from the pan. Add the butter to the remaining sauce and swirl until melted. Return the chicken to the pan, coat with the glaze, and remove from heat. Let rest for 3-5 minutes before serving.

For the best balsamic glaze results, use high-quality balsamic vinegar and watch the reduction carefully as it can burn quickly. If the glaze becomes too thick, thin it with a tablespoon of chicken broth or water.

The chicken can be served with the extra glaze spooned over the top and pairs excellently with roasted vegetables or pasta.