8 Chicken Breast Recipes Without Breading

You'll discover that chicken breasts don't need breading to be delicious and satisfying. Whether you're watching your carbs or simply want lighter meals, these eight recipes showcase chicken's versatility through fresh herbs, vibrant citrus, and savory marinades. From a quick garlic-lemon pan sear to a Mediterranean-inspired grilled version, each preparation method ensures your chicken stays tender and juicy. Let's explore these no-breadcrumb alternatives that'll transform your weeknight dinner routine.

Easy Garlic Lemon Chicken Breast

Garlic lemon chicken breast is a classic combination that brings together bright citrus notes with savory garlic flavors, creating a dish that's both elegant and simple. This recipe transforms ordinary chicken breasts into a restaurant-quality meal using just a handful of ingredients that are likely already in your kitchen.

The key to this recipe's success lies in properly cooking the chicken breasts to achieve a golden-brown exterior while maintaining a juicy interior. By allowing the chicken to rest at room temperature before cooking and monitoring the cooking time carefully, you'll create perfectly cooked chicken breasts that are flavorful and moist.

• 4 boneless, skinless chicken breasts
• 4 cloves garlic, minced
• 2 lemons
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Start by patting the chicken breasts dry with paper towels and seasoning them generously with salt and pepper. Allow the chicken to rest at room temperature for 10 minutes, which helps ensure even cooking.

While the chicken rests, mince the garlic and prepare the lemons – one for juicing and one for slicing.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning. Place the chicken breasts in the pan and cook for 5-7 minutes on the first side until golden brown.

Flip the chicken and squeeze half a lemon over the breasts, then continue cooking for another 5-7 minutes until the internal temperature reaches 165°F (74°C).

Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes before serving. During this time, you can spoon the remaining pan juices over the chicken and arrange lemon slices around the plate for both presentation and extra flavoring as desired.

Extra Tips: To ensure even cooking, pound thicker parts of the chicken breasts to achieve uniform thickness throughout. If your chicken breasts are particularly large, consider butterflying them into thinner cutlets.

Avoid overcrowding the pan – if necessary, cook the chicken in batches to maintain proper heat distribution. The garlic can burn quickly, so keep a close eye on it during the initial cooking phase, and adjust the heat if needed.

Mediterranean Herb-Grilled Chicken

Mediterranean Herb-Grilled Chicken transforms ordinary chicken breasts into a vibrant, flavor-packed dish that captures the essence of Mediterranean cuisine. The combination of fresh herbs like oregano, rosemary, and thyme, along with garlic and olive oil, creates a marinade that infuses the meat with aromatic flavors characteristic of the region.

This grilled chicken recipe offers a perfect balance between simplicity and sophistication, requiring minimal preparation while delivering restaurant-quality results. The herb marinade not only enhances the taste but also helps keep the chicken moist during grilling, resulting in juicy, tender meat with a perfectly charred exterior.

• 4 boneless, skinless chicken breasts
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 lemon, zested and juiced
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes

Mix the olive oil, minced garlic, chopped herbs, lemon zest, lemon juice, salt, pepper, and red pepper flakes in a bowl. Place the chicken breasts in a large zip-top bag or shallow dish and pour the marinade over them, ensuring each piece is well-coated. Refrigerate for at least 2 hours or up to 8 hours for maximum flavor absorption.

Preheat your grill to medium-high heat (around 375-400°F). Remove the chicken from the marinade and discard the remaining liquid. Place the chicken breasts on the preheated grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F at the thickest part.

Let the chicken rest for 5-10 minutes before slicing to allow the juices to redistribute throughout the meat. This resting period ensures the chicken remains moist and tender when served.

For optimal results, bring the chicken to room temperature 20-30 minutes before grilling. If using dried herbs instead of fresh, reduce the quantities by half as dried herbs are more concentrated. To prevent the chicken from sticking to the grill, ensure the grates are clean and well-oiled before cooking.

Honey Mustard Glazed Chicken Breast

The combination of sweet honey and tangy mustard creates a perfectly balanced glaze that transforms ordinary chicken breast into a memorable dish. This classic flavor pairing adds both moisture and depth to the lean meat, while creating a beautiful caramelized exterior during cooking.

This recipe strikes an ideal balance between simplicity and sophistication, making it suitable for both weeknight dinners and special occasions. The honey mustard glaze can be prepared in advance, and the entire dish comes together in under 30 minutes, requiring minimal preparation and cooking time.

• 4 boneless, skinless chicken breasts
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme leaves

Season the chicken breasts with salt and pepper on both sides. In a medium bowl, whisk together honey, Dijon mustard, and minced garlic until well combined. Set aside one-third of the mixture for serving.

Place the chicken breasts in a shallow dish and coat them thoroughly with the remaining honey mustard mixture, ensuring even coverage.

Heat olive oil in a large skillet over medium-high heat. Once hot, place the chicken breasts in the pan and cook for 6-7 minutes on the first side until golden brown. Turn the chicken and reduce heat to medium, cooking for an additional 5-6 minutes until the internal temperature reaches 165°F (74°C). During the last 2 minutes of cooking, brush the reserved honey mustard mixture over the chicken.

Remove the chicken from the pan and let it rest for 5 minutes before serving. Sprinkle with fresh thyme leaves and serve with any remaining glaze on the side.

For optimal results, bring chicken breasts to room temperature 15 minutes before cooking, and ensure they're of uniform thickness by gently pounding them with a meat mallet. If the honey mustard mixture begins to brown too quickly in the pan, reduce the heat to prevent burning.

The glaze can be made up to 24 hours in advance and stored in an airtight container in the refrigerator.

Balsamic Chicken With Fresh Tomatoes

Balsamic Chicken with Fresh Tomatoes is a Mediterranean-inspired dish that combines the rich, complex flavors of aged balsamic vinegar with the bright, natural sweetness of fresh tomatoes. The vinegar reduces during cooking to create a glossy, flavorful sauce that perfectly complements the tender chicken breast.

This recipe transforms ordinary chicken breast into an elegant meal while remaining simple enough for weeknight cooking. The combination of aromatic herbs, tangy balsamic, and juicy tomatoes creates a dish that's both healthy and satisfying, with the tomatoes adding a fresh element that brightens the entire plate.

• 4 boneless, skinless chicken breasts
• 1/2 cup balsamic vinegar
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried Italian herbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh basil leaves for garnish

Season chicken breasts with salt, pepper, and dried Italian herbs. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes on each side until golden brown and nearly cooked through. Remove chicken from the pan and set aside.

Add minced garlic to the same pan and cook for 30 seconds until fragrant. Pour in the balsamic vinegar, scraping the bottom of the pan to release any browned bits. Add the halved cherry tomatoes and cook for 2-3 minutes until they begin to soften and the balsamic starts to reduce.

Return the chicken to the pan, nestling it among the tomatoes. Reduce heat to medium-low and simmer for an additional 5-7 minutes, or until the chicken is completely cooked through and the balsamic has reduced to a syrupy consistency. Garnish with fresh basil leaves before serving.

For maximum flavor, use high-quality balsamic vinegar and the ripest tomatoes available. If cherry tomatoes aren't available, regular tomatoes cut into chunks work well too.

Watch the balsamic carefully as it reduces – it can quickly go from perfect to burned. If the sauce becomes too thick, thin it with a tablespoon of chicken broth or water. Let the chicken rest for 5 minutes before serving to ensure the juices redistribute throughout the meat.

Pan-Seared Chicken With White Wine Sauce

Pan-seared chicken breasts served with a luxurious white wine sauce is a restaurant-quality dish that can be easily prepared at home. The combination of tender chicken and a rich, silky sauce creates an elegant meal perfect for both special occasions and elevated weeknight dinners.

The key to this recipe lies in properly searing the chicken to develop a golden crust while maintaining moisture, followed by creating a balanced sauce that combines the depth of white wine with butter and aromatics. The sauce reduces to concentrate its flavors while picking up the delicious browned bits from the chicken, resulting in a harmonious blend of tastes.

• 4 boneless, skinless chicken breasts
• 1 cup dry white wine
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 cup chicken stock
• 1 tablespoon fresh thyme
• Salt and pepper to taste
• 2 tablespoons all-purpose flour

Season chicken breasts generously with salt and pepper, then dust lightly with flour. Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken breasts in the pan and sear for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken from the pan and set aside.

In the same pan, reduce heat to medium and add one tablespoon of butter. Add shallots and garlic, cooking until softened, about 2-3 minutes. Pour in the white wine, scraping the bottom of the pan to release the browned bits. Allow the wine to reduce by half, about 3-4 minutes.

Add chicken stock and thyme, bringing the mixture to a simmer. Cook until the sauce reduces and slightly thickens, about 5 minutes. Remove from heat and whisk in the remaining butter until the sauce becomes smooth and glossy.

Return chicken to the pan, spooning sauce over the top to coat. For optimal results, choose a dry white wine like Sauvignon Blanc or Pinot Grigio, avoiding sweet wines that could overwhelm the dish. Allow the chicken to rest at room temperature for 10-15 minutes before cooking for more even cooking, and ensure your pan is hot enough to achieve a proper sear.

The sauce can be adjusted for thickness by reducing it further or adding a small amount of additional stock if too thick.

Spicy Cajun Chicken Breast

Spicy Cajun Chicken Breast transforms ordinary chicken into a bold, flavorful dish that brings the vibrant tastes of Louisiana cuisine to your kitchen. The combination of herbs and spices creates a perfect balance of heat and savory flavors that penetrate deep into the meat during cooking.

This recipe offers a straightforward approach to achieving restaurant-quality Cajun chicken at home, requiring minimal preparation time while delivering maximum flavor impact. The key lies in the careful blend of Cajun seasonings and proper cooking technique to ensure the chicken remains juicy while developing a flavorful crust.

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

Mix all the dried spices and herbs in a small bowl to create your Cajun seasoning blend.

Pat the chicken breasts dry with paper towels and season generously on both sides with the spice mixture, pressing it into the meat to ensure it adheres well.

Let the seasoned chicken rest at room temperature for 15-20 minutes to allow the flavors to begin penetrating the meat.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Place the chicken breasts in the pan and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). The exterior should develop a dark, flavorful crust while the interior remains juicy. If the chicken breasts are particularly thick, consider reducing the heat to medium after the initial sear to ensure even cooking.

Once cooked, transfer the chicken to a cutting board and let it rest for 5-10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor in every bite.

For best results, choose chicken breasts of similar size and thickness, or pound them to an even thickness before seasoning.

The Cajun seasoning can be prepared in advance and stored in an airtight container for future use. If you prefer less heat, reduce the amount of cayenne pepper in the spice mixture.

Consider serving with a side of cooling ranch dressing or sour cream to balance the spiciness.

Asian-Style Ginger Soy Chicken

Ginger soy chicken breast combines the umami-rich flavors of East Asian cuisine with tender, juicy chicken. The marinade features classic ingredients like soy sauce, fresh ginger, and garlic, creating a perfect balance of savory and aromatic elements that penetrate deep into the meat.

This recipe transforms ordinary chicken breast into a flavorful main dish that pairs perfectly with steamed rice or stir-fried vegetables. The cooking method ensures the chicken stays moist while developing a beautiful caramelized exterior from the marinade's natural sugars.

• 4 boneless, skinless chicken breasts
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 3 tablespoons fresh ginger, minced
• 4 cloves garlic, minced
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 green onions, chopped
• 1 tablespoon vegetable oil
• 1/2 teaspoon black pepper

Combine soy sauce, sesame oil, minced ginger, garlic, honey, and rice vinegar in a bowl.

Place chicken breasts in a shallow dish and pour the marinade over them, ensuring each piece is well-coated. Allow the chicken to marinate for at least 30 minutes or up to 4 hours in the refrigerator.

Remove the chicken from the marinade, reserving the liquid. Heat vegetable oil in a large skillet over medium-high heat.

Place the chicken breasts in the pan and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/74°C).

Pour the reserved marinade into the pan and bring to a simmer.

Cook for 2-3 minutes until the sauce thickens slightly, occasionally spooning it over the chicken. Remove from heat and let the chicken rest for 5 minutes before slicing. Garnish with chopped green onions before serving.

For the best results, avoid marinating the chicken for longer than 4 hours, as the acid in the marinade can start to break down the meat's texture.

If using thicker chicken breasts, butterfly them or pound them to an even thickness to ensure consistent cooking. Always bring the chicken to room temperature for about 15 minutes before cooking to promote even heat distribution and better browning.

Herb-Roasted Chicken With Fresh Vegetables

Herb-roasted chicken with fresh vegetables is a comforting one-pan meal that combines tender, juicy chicken breasts with seasonal vegetables and aromatic herbs. The high-temperature roasting method creates a golden-brown exterior on the chicken while keeping the inside moist, and the vegetables absorb all the delicious flavors as they cook alongside.

This dish isn't only nutritious but also highly customizable, allowing you to use whatever vegetables are in season or available in your kitchen. The key to success lies in choosing vegetables that cook at similar rates and arranging them properly around the chicken to ensure even cooking throughout.

• 4 bone-in, skin-on chicken breasts
• 2 cups baby potatoes, halved
• 2 cups carrots, cut into 2-inch pieces
• 2 cups Brussels sprouts, halved
• 1 large red onion, cut into wedges
• 4 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 4 garlic cloves, minced
• 1 lemon, zested and juiced
• 1½ teaspoons salt
• 1 teaspoon black pepper

Preheat the oven to 425°F (220°C). Pat the chicken breasts dry with paper towels and place them in a large roasting pan. In a small bowl, combine olive oil, minced garlic, rosemary, thyme, lemon zest, salt, and pepper. Rub two-thirds of this mixture all over the chicken, including under the skin, ensuring even coverage.

Toss the prepared vegetables with the remaining herb-oil mixture in a large bowl until well coated. Arrange the vegetables around the chicken breasts in a single layer, ensuring they're not overcrowded. Pour the lemon juice over both the chicken and vegetables.

Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized. Halfway through cooking, rotate the pan and baste the chicken with the pan juices to ensure even browning. Let the chicken rest for 5-10 minutes before serving.

For optimal results, bring the chicken to room temperature 30 minutes before cooking, and ensure all vegetables are cut to similar sizes for even cooking. If the vegetables start to brown too quickly while the chicken is still cooking, cover them loosely with foil while leaving the chicken exposed.

This dish can be prepped ahead by combining the herbs and oil mixture up to 24 hours in advance, stored in an airtight container in the refrigerator.