10 Chicken Breast Recipes for More Protein

You're about to discover how chicken breast can transform your protein-rich meal planning with these 10 flavorful recipes. Whether you're meal prepping for the week or cooking dinner tonight, each recipe delivers at least 25g of protein per serving while keeping things interesting in the kitchen. From the bright citrus notes of lemon garlic pan-seared chicken to the bold kick of Cajun blackened variations, these dishes will help you hit your nutrition goals without sacrificing taste or variety.

Lemon Garlic Pan-Seared Chicken Breast

Lemon and garlic create a timeless combination that transforms simple chicken breasts into a flavorful, restaurant-quality meal. This pan-seared preparation method ensures a golden-brown exterior while maintaining moistness inside, making it an ideal choice for both casual dinners and special occasions.

This straightforward recipe requires minimal ingredients but delivers maximum impact, proving that sometimes the simplest preparations yield the most satisfying results. The bright citrus notes complement the savory garlic, while proper pan-searing techniques lock in the chicken's natural juices.

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

Remove chicken breasts from the refrigerator 30 minutes before cooking and pat them dry with paper towels. Season both sides generously with salt and pepper. If the breasts are particularly thick, butterfly them or pound them to an even thickness of about 1/2 inch.

Heat olive oil in a large skillet over medium-high heat until shimmering. Place the chicken breasts in the pan and cook for 5-7 minutes without moving them, allowing a golden-brown crust to form. Flip the breasts and cook for an additional 5-7 minutes on the second side.

Add minced garlic to the pan, distributing it around the chicken pieces. Cook for 30 seconds until fragrant, then squeeze the fresh lemon juice over the chicken. Reduce heat to low, cover the pan with a tight-fitting lid, and continue cooking for 5-7 minutes or until the internal temperature reaches 165°F (74°C).

Remove from heat and let rest for 5 minutes before slicing.

For optimal results, avoid overcrowding the pan – cook in batches if necessary to maintain proper temperature and ensure even browning. The chicken's internal temperature should be checked at the thickest part using a meat thermometer, and the pan-searing technique works best with a heavy-bottomed skillet or cast-iron pan that retains heat well.

Mediterranean Herb-Crusted Chicken

Mediterranean Herb-Crusted Chicken transforms ordinary chicken breasts into a flavorful entrée that captures the essence of Mediterranean cuisine. The herb crust, made with a blend of classic herbs and seasonings, creates a crispy exterior while keeping the meat tender and juicy inside.

This dish combines fresh herbs like rosemary, thyme, and oregano with garlic and lemon zest to create an aromatic crust that infuses the chicken with flavor during cooking. The addition of breadcrumbs provides a satisfying crunch, while olive oil ensures the herbs adhere to the meat and aids in achieving a golden-brown finish.

• 4 boneless, skinless chicken breasts
• 1 cup panko breadcrumbs
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh oregano, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 lemon, zested
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs, beaten

Preheat the oven to 375°F (190°C). Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. If the breasts are uneven in thickness, pound them between two pieces of plastic wrap until they reach an even thickness of about 1/2 inch.

In a shallow dish, combine the panko breadcrumbs, chopped herbs, minced garlic, and lemon zest. Mix well to ensure even distribution of the herbs and seasonings. In a separate shallow dish, beat the eggs until well combined.

Dip each chicken breast first in the beaten eggs, then coat thoroughly with the herb-breadcrumb mixture, pressing gently to ensure the coating adheres well.

Heat olive oil in a large oven-safe skillet over medium-high heat. Place the coated chicken breasts in the skillet and cook for 3-4 minutes until golden brown on the bottom. Carefully flip the chicken breasts and transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is crispy and golden brown.

For best results, avoid overcrowding the pan when searing the chicken, as this can prevent proper browning. Allow the chicken to rest for 5-10 minutes before slicing to help retain its juices.

The herb crust can be made ahead of time and stored in an airtight container for up to 2 days, making meal prep more convenient.

Spicy Buffalo Grilled Chicken Breast

Spicy Buffalo grilled chicken breast combines the classic flavors of buffalo sauce with perfectly grilled chicken, creating a dish that's both fiery and satisfying. The smoky char from the grill complements the tangy heat of the buffalo sauce, while keeping the chicken moist and tender.

This recipe transforms ordinary chicken breasts into a bold, restaurant-style dish that's perfect for game day, summer barbecues, or any occasion calling for a kick of heat. The key is achieving the right balance between the buffalo sauce's spiciness and maintaining the chicken's natural flavors.

• 4 boneless, skinless chicken breasts
• 1 cup buffalo sauce
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1/4 cup melted butter
• 2 tablespoons honey

Prepare the chicken by combining olive oil, garlic powder, onion powder, paprika, salt, and pepper in a bowl. Coat the chicken breasts evenly with this seasoning mixture and let them marinate for at least 30 minutes at room temperature.

Preheat your grill to medium-high heat (around 375-400°F). While the grill heats, prepare the buffalo sauce by mixing the store-bought buffalo sauce with melted butter and honey in a bowl. Reserve half of this mixture for basting and half for serving.

Place the seasoned chicken breasts on the preheated grill and cook for 6-7 minutes on each side. During the last 2 minutes of cooking, brush the chicken with the reserved buffalo sauce mixture. Continue grilling until the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before serving with the remaining buffalo sauce.

When preparing spicy buffalo grilled chicken, thickness consistency is crucial for even cooking. Consider butterflying or pounding thicker breasts to uniform thickness.

Also, clean and oil your grill grates before cooking to prevent sticking, and avoid moving the chicken too frequently during grilling to achieve proper grill marks and caramelization.

Asian Sesame Ginger Chicken

Asian Sesame Ginger Chicken brings together the aromatic flavors of Eastern cuisine, combining the nutty depth of sesame oil with the zesty warmth of fresh ginger. This combination creates a perfectly balanced dish that's both comforting and sophisticated, making it an excellent choice for family dinners or entertaining guests.

The key to this recipe's success lies in marinating the chicken breasts, allowing them to absorb the complex flavors of soy sauce, sesame oil, and ginger before cooking. The result is tender, juicy chicken with a beautiful golden-brown exterior and a delightfully Asian-inspired taste profile that pairs wonderfully with steamed rice or stir-fried vegetables.

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

In a large bowl, whisk together soy sauce, sesame oil, minced ginger, garlic, honey, and rice vinegar. Add the chicken breasts to the marinade, ensuring they're well-coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.

Remove the chicken from the refrigerator 15 minutes before cooking. Heat a large skillet over medium-high heat. Place the marinated chicken breasts in the hot pan and cook for 6-7 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

While the chicken cooks, reserve the marinade and bring it to a boil in a small saucepan. Reduce heat and simmer for 3-4 minutes until slightly thickened. Once the chicken is done, drizzle with the reduced sauce and sprinkle with toasted sesame seeds and sliced green onions.

For optimal results, slice the chicken breasts against the grain before serving and check that they're of uniform thickness – if not, pound them to even thickness before marinating.

The dish can be made spicier by adding red pepper flakes to the marinade, and leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Classic Chicken Parmesan

Classic Chicken Parmesan transforms humble chicken breasts into an Italian-American comfort food masterpiece. The combination of crispy breaded chicken, rich marinara sauce, and melted cheese creates a dish that's both satisfying and impressive.

This recipe delivers restaurant-quality Chicken Parmesan right in your home kitchen. The key lies in properly preparing the chicken cutlets and achieving the perfect golden-brown crust before layering with sauce and cheese, resulting in a dish that's crispy on the outside while remaining tender and juicy inside.

• 4 boneless, skinless chicken breasts
• 2 cups Italian-seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1 cup all-purpose flour
• 2 cups marinara sauce
• 8 slices mozzarella cheese
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Begin by butterflying each chicken breast horizontally and pounding them between plastic wrap until they reach an even 1/4-inch thickness.

Set up three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese.

Dredge each chicken cutlet first in flour, then dip in egg wash, and finally coat thoroughly with the breadcrumb mixture.

Heat olive oil in a large skillet over medium-high heat. Cook the breaded cutlets for 4-5 minutes on each side until golden brown and cooked through. Work in batches if necessary to avoid overcrowding the pan.

Preheat the oven to 400°F (200°C). Transfer the fried cutlets to a baking dish and top each with marinara sauce and mozzarella slices.

Bake for 8-10 minutes until the cheese is melted and bubbly. Allow the chicken to rest for 5 minutes before serving.

For optimal results, use high-quality marinara sauce and fresh mozzarella if available.

To maintain crispiness, avoid adding too much sauce, and ensure the oil is hot enough before frying the cutlets.

The chicken can be breaded up to 4 hours in advance and stored in the refrigerator until ready to cook, making this dish suitable for entertaining or meal planning.

Greek Yogurt Marinated Chicken

Greek yogurt marinated chicken brings Mediterranean flavors to an otherwise simple chicken breast dish. The tangy, creamy yogurt not only infuses the meat with flavor but also helps tenderize it through its natural enzymes and lactic acid content.

This marinade combines Greek yogurt with traditional Mediterranean herbs and spices, creating a dish that's both succulent and aromatic. The yogurt-based marinade helps lock in moisture during cooking, resulting in juicy, flavorful chicken breasts that are perfect for any meal.

• 4 boneless, skinless chicken breasts
• 1 cup plain Greek yogurt
• 3 cloves garlic, minced
• 1 lemon, juiced
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

In a large bowl, combine Greek yogurt, minced garlic, lemon juice, olive oil, and all the dried herbs and spices. Mix well until all ingredients are thoroughly incorporated.

Add the chicken breasts to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Remove the marinated chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Preheat your grill or grill pan to medium-high heat.

Remove the chicken from the marinade, letting excess marinade drip off, and discard the remaining marinade. Grill the chicken breasts for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).

Once cooked, transfer the chicken to a clean plate and tent with foil. Let it rest for 5-10 minutes before slicing to allow the juices to redistribute throughout the meat.

For optimal results, ensure the chicken breasts are of even thickness by butterflying or pounding them before marinating.

If cooking indoors, you can also bake the chicken in a preheated 375°F (190°C) oven for 25-30 minutes. Avoid reusing the marinade, as it contains raw chicken juices that could lead to foodborne illness.

Mexican Chili-Lime Chicken

Mexican Chili-Lime Chicken brings together the vibrant flavors of Mexico with a perfect balance of heat, citrus, and aromatic spices. This zesty twist on chicken breast transforms an ordinary cut of meat into a fiesta of flavors that can be served in tacos, over rice, or alongside grilled vegetables.

The combination of fresh lime juice, chili powder, and Mexican-inspired spices creates a marinade that not only flavors the meat but also helps tenderize it, ensuring a juicy and flavorful result. This recipe strikes the ideal balance between heat and citrus, making it appealing to both spice enthusiasts and those who prefer milder flavors.

• 4 boneless, skinless chicken breasts
• 2 limes, juiced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 cloves garlic, minced
• 1 teaspoon oregano (preferably Mexican)
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

In a large bowl, combine lime juice, chili powder, cumin, minced garlic, oregano, paprika, cayenne pepper, salt, and black pepper. Add olive oil and whisk until well combined.

Place chicken breasts in the marinade, ensuring they're well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.

Remove the chicken from refrigeration 20 minutes before cooking to allow it to come to room temperature. Heat a large skillet or grill pan over medium-high heat. Once hot, remove chicken from marinade and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).

Let the chicken rest for 5 minutes before slicing. While resting, the residual heat will continue cooking the meat while the juices redistribute throughout the breast, ensuring maximum tenderness and flavor.

For best results, pound the chicken breasts to an even thickness of about 1/2 inch before marinating. This ensures uniform cooking and helps the marinade penetrate the meat more effectively.

If cooking on an outdoor grill, make sure to oil the grates well to prevent sticking, and consider keeping a lime half nearby to squeeze over the chicken while it cooks for extra flavor and moisture.

Honey Mustard Baked Chicken

Honey mustard baked chicken offers a perfect balance of sweet and tangy flavors, making it a crowd-pleasing dish that's both elegant and easy to prepare. The combination of honey's natural sweetness with mustard's sharp bite creates a glaze that caramelizes beautifully in the oven, resulting in a golden-brown finish.

This baked chicken recipe requires minimal hands-on time, making it ideal for busy weeknights while still being impressive enough for entertaining guests. The honey mustard sauce not only flavors the chicken but also helps keep the meat moist and tender throughout the cooking process.

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

Preheat the oven to 375°F (190°C). In a medium bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, thyme, salt, and pepper until well combined.

Place chicken breasts in a baking dish and pour the honey mustard mixture over them, ensuring each piece is well coated.

Bake the chicken uncovered for 25-30 minutes, basting once halfway through with the pan juices. For extra caramelization, switch the oven to broil for the final 2-3 minutes, watching carefully to prevent burning. The chicken is done when it reaches an internal temperature of 165°F (74°C) at its thickest point.

Let the chicken rest for 5-10 minutes before serving, allowing the juices to redistribute throughout the meat. The sauce in the pan will have thickened slightly and can be spooned over the chicken when serving.

For best results, use chicken breasts of similar size and thickness to ensure even cooking. If the breasts are particularly thick, consider butterflying them or pounding them to an even thickness.

The dish can be prepared up to 8 hours in advance by combining the chicken with the marinade and refrigerating until ready to bake.

Cajun Blackened Chicken Breast

Cajun Blackened Chicken Breast is a bold and spicy preparation method that originated in Louisiana, combining aromatic spices with high-heat cooking to create a deeply flavorful crust on the exterior while maintaining a juicy interior. The "blackened" effect comes from the spices charring in a hot cast-iron skillet, creating a distinctive and intensely flavored outer layer.

This cooking technique, popularized by Chef Paul Prudhomme in the 1980s, transforms ordinary chicken breast into a powerhouse of Cajun flavors. The secret lies in the balanced blend of spices and the proper cooking temperature, which allows the seasonings to create a robust crust without burning.

• 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
• 4 tablespoons unsalted butter, melted

Mix all the dry spices in a shallow dish to create your Cajun seasoning blend. Pat the chicken breasts dry with paper towels and brush them with melted butter on both sides. Coat each chicken breast generously with the seasoning mixture, pressing the spices into the meat to ensure they adhere well.

Heat a cast-iron skillet over high heat until it's extremely hot – about 5-7 minutes. Place the seasoned chicken breasts in the hot skillet and cook for 4-5 minutes on each side. The exterior will develop a dark, intensely flavored crust while the spices blacken. Avoid moving the chicken frequently to allow proper crust formation.

Once both sides are blackened, reduce heat to medium-low and continue cooking until the internal temperature reaches 165°F (74°C), approximately 5-7 additional minutes. Remove from heat and let rest for 5 minutes before slicing to retain the juices.

For optimal results, use a well-seasoned cast-iron skillet and ensure adequate ventilation in your kitchen, as the high-heat cooking process can produce smoke. Consider butterflying thicker chicken breasts for more even cooking, and adjust the amount of cayenne pepper based on your preferred spice level. The chicken can be served immediately or stored for meal prep, though the blackened crust is most crispy when fresh off the skillet.

Pesto-Stuffed Chicken Breast

Pesto-stuffed chicken breast elevates the classic chicken dinner into an impressive dish bursting with Italian flavors. The combination of fragrant basil pesto, melted cheese, and juicy chicken creates a restaurant-worthy meal that's surprisingly simple to prepare at home.

This recipe transforms ordinary chicken breast into a stunning presentation piece, perfect for both casual family dinners and special occasions. The pesto filling not only adds flavor but also helps keep the chicken moist during cooking, while the cheese creates a creamy, indulgent center that will have everyone asking for seconds.

• 4 large boneless, skinless chicken breasts
• 1 cup prepared basil pesto
• 8 oz mozzarella cheese, sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1 tablespoon Italian seasoning

Using a sharp knife, create a pocket in each chicken breast by cutting horizontally through the thickest part, being careful not to cut all the way through. Season both the outside and inside of the chicken breasts with salt and pepper. Stuff each pocket with 2-3 tablespoons of pesto and 2 slices of mozzarella cheese.

Preheat your oven to 375°F (190°C). Heat olive oil in a large, oven-safe skillet over medium-high heat. Once hot, carefully place the stuffed chicken breasts in the pan and sear for 3-4 minutes on each side until golden brown. Sprinkle the Italian seasoning and Parmesan cheese over the chicken.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute and the cheese to set slightly.

For best results, choose chicken breasts of similar size for even cooking, and avoid overstuffing the pockets as this can lead to filling leakage during cooking.

If preparing in advance, the chicken can be stuffed and refrigerated for up to 8 hours before cooking. To prevent the pesto from oxidizing and turning brown, add a thin layer of olive oil on top of the exposed pesto before refrigerating.