9 Chicken Breast Recipes For Busy Families

When you're juggling a busy schedule, these nine chicken breast recipes will become your go-to dinner solutions. You'll discover how to transform simple chicken breasts into restaurant-worthy meals, from a classic pan-seared version with golden-brown crust to a honey garlic glaze that'll make your family think you've spent hours in the kitchen. Whether you've got 20 minutes or a full hour, each recipe delivers the perfect balance of flavor and convenience while keeping your weeknight dinners stress-free.

Classic Pan-Seared Chicken Breast

Pan-seared chicken breast is a fundamental dish that every home cook should master. This simple yet delicious preparation method creates a golden-brown exterior while keeping the interior tender and juicy, making it perfect for family dinners or meal prep throughout the week.

The success of this dish relies on proper seasoning and technique rather than complicated ingredients or lengthy cooking processes. When done correctly, the result is a versatile protein that can be served on its own, sliced over salads, or incorporated into various recipes.

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• Paper towels

Begin by removing the chicken breasts from the refrigerator 20 minutes before cooking to allow them to come to room temperature. Pat each breast dry with paper towels to ensure proper browning. Season both sides generously with salt, pepper, and garlic powder.

Heat olive oil in a large skillet over medium-high heat until it shimmers but doesn't smoke. Place the chicken breasts in the pan, being careful not to overcrowd them. Cook for 5-7 minutes on the first side until golden brown, then flip and cook for an additional 5-7 minutes on the second side.

Check the internal temperature with a meat thermometer – it should read 165°F (74°C) at the thickest part. Once done, remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness.

For optimal results, consider butterflying or pounding thicker chicken breasts to an even thickness of approximately 1/2 inch before cooking. This ensures uniform cooking and prevents the exterior from burning before the interior is fully cooked.

If preparing multiple batches, wipe the pan clean between each batch to prevent burnt bits from affecting the flavor, and adjust the heat as needed to maintain consistent cooking temperature.

Honey Garlic Glazed Chicken

Honey garlic glazed chicken brings together the perfect balance of sweet and savory flavors, creating a dish that's both comforting and sophisticated. The natural sweetness of honey combines with the pungent notes of garlic to form a glossy, caramelized coating on tender chicken breasts.

This recipe transforms ordinary pan-seared chicken into a memorable meal by incorporating a simple yet flavorful glaze that develops during cooking. The sauce reduces to a sticky consistency that clings to the chicken, making every bite burst with the irresistible combination of honey and garlic.

• 4 boneless, skinless chicken breasts
• 1/3 cup honey
• 6 cloves garlic, minced
• 4 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 teaspoon cornstarch
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 cup water
• 2 tablespoons butter

Season chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes on each side until golden brown and nearly cooked through.

While the chicken cooks, whisk together honey, minced garlic, soy sauce, water, and cornstarch in a bowl. Once the chicken is browned, reduce heat to medium-low and add the honey-garlic mixture to the pan. Add butter and let it melt into the sauce, stirring occasionally to combine.

Allow the chicken to simmer in the sauce for 3-4 minutes, occasionally spooning the glaze over the top of each breast. The sauce will thicken and become sticky as it reduces. Remove from heat when the chicken reaches an internal temperature of 165°F (74°C) and the sauce has reached desired consistency.

For optimal results, allow chicken breasts to come to room temperature 15 minutes before cooking and ensure they're similar in thickness for even cooking. The sauce can be made spicier by adding red pepper flakes, or more savory by incorporating additional soy sauce.

Store leftover chicken in an airtight container with its sauce for up to three days in the refrigerator, reheating gently to prevent the honey from burning.

Easy Baked Parmesan Chicken

Easy Baked Parmesan Chicken transforms ordinary chicken breasts into a flavorful, crispy dish that combines the richness of Parmesan cheese with Italian-seasoned breadcrumbs. This crowd-pleasing recipe requires minimal preparation time while delivering restaurant-quality results, making it perfect for busy weeknight dinners.

The secret to this dish lies in its perfectly seasoned coating and proper baking technique, which creates a golden-brown crust while keeping the chicken moist and tender inside. The combination of mayonnaise and Parmesan cheese helps the breadcrumb coating adhere better to the chicken while adding extra flavor and ensuring the meat stays juicy throughout the baking process.

• 4 boneless, skinless chicken breasts
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1 cup Italian seasoned breadcrumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil. Lightly coat the lined baking sheet with cooking spray. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.

In a shallow bowl, mix the mayonnaise with half of the Parmesan cheese and garlic powder. In another shallow bowl, combine the breadcrumbs with the remaining Parmesan cheese. Coat each chicken breast thoroughly with the mayonnaise mixture, then dredge in the breadcrumb mixture, pressing gently to ensure the coating adheres well.

Place the coated chicken breasts on the prepared baking sheet, leaving space between each piece. Spray the tops lightly with cooking spray to help achieve a golden-brown crust. Bake for 20-25 minutes, or until the coating is crispy and golden brown and the internal temperature reaches 165°F (74°C).

For best results, choose chicken breasts of similar size and thickness, or pound them to an even thickness before coating. The mayonnaise mixture can be prepared up to a day in advance and stored in the refrigerator. Leftovers can be stored in an airtight container for up to 3 days, though the coating may lose some crispiness when reheated.

One-Pan Lemon Herb Chicken

One-Pan Lemon Herb Chicken transforms ordinary chicken breasts into a bright, flavorful meal that's perfect for weeknight dinners. The combination of fresh herbs, zesty lemon, and aromatic garlic creates a Mediterranean-inspired dish that's both healthy and satisfying.

This recipe takes the basic pan-seared chicken technique and elevates it with a simple yet elegant sauce that forms right in the same pan. The result is tender, juicy chicken breasts infused with herbs and finished with a light, citrusy sauce that's perfect for spooning over rice, pasta, or vegetables.

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 2 lemons (1 sliced, 1 for juicing)
• 4 garlic cloves, minced
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth
• 2 tablespoons butter

Season chicken breasts with salt and pepper, then coat evenly with minced garlic and half of the fresh herbs. 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 on each side until golden brown and cooked through to 165°F (74°C).

Remove chicken to a plate and tent with foil. In the same pan, add chicken broth and juice from one lemon, scraping up any browned bits from the bottom.

Add butter and remaining herbs, allowing the sauce to simmer and reduce for 2-3 minutes. Place lemon slices in the pan and cook for an additional minute.

Return chicken to the pan, spooning the sauce over the top. Let it simmer for 1-2 minutes to rewarm the chicken and allow it to absorb the flavors of the sauce.

Turn off heat and let rest for 5 minutes before serving.

For optimal results, choose chicken breasts of similar size and thickness, or pound them to an even thickness before cooking. The sauce can be adjusted to taste by adding more lemon for brightness or butter for richness.

Fresh herbs are strongly recommended over dried ones for this recipe, though dried can be used in a pinch by reducing the amount to one-third of what's called for in fresh herbs.

30-Minute Chicken Stir-Fry

Minute Chicken Stir-Fry offers a quick and satisfying solution for busy families looking to get dinner on the table fast. This versatile dish combines tender strips of chicken breast with colorful vegetables in a savory sauce, creating a complete meal that comes together in less than 30 minutes.

The success of this stir-fry lies in proper preparation and timing. By cutting the chicken and vegetables into uniform sizes and having all ingredients ready before heating the wok or pan, you'll ensure even cooking and prevent any components from becoming overcooked while others remain underdone.

• 1 pound boneless, skinless chicken breast, cut into thin strips
• 2 cups mixed vegetables (broccoli, carrots, snap peas)
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1/4 cup chicken broth
• 1 teaspoon sesame oil
• Salt and pepper to taste

Start by combining soy sauce, cornstarch, and chicken broth in a small bowl, whisking until smooth. This sauce mixture will help thicken the stir-fry and coat all ingredients evenly. Season the chicken strips with salt and pepper, then set aside.

Heat vegetable oil in a large wok or skillet over high heat until shimmering. Add chicken strips and cook for 4-5 minutes until golden brown and nearly cooked through. Remove chicken from the pan and set aside.

In the same pan, add garlic and ginger, stirring quickly to prevent burning. Add the vegetables to the pan and stir-fry for 2-3 minutes until crisp-tender. Return the chicken to the pan, pour in the sauce mixture, and cook for an additional 2 minutes until the sauce thickens and coats everything evenly. Finish with a drizzle of sesame oil and toss to combine.

For optimal results, make sure your pan or wok is very hot before starting to cook, and avoid overcrowding the pan as this will cause the ingredients to steam rather than stir-fry. Chicken strips can be partially frozen for easier slicing, and vegetables can be prepped ahead of time and stored in the refrigerator for up to two days before cooking.

Creamy Ranch Chicken

Creamy Ranch Chicken transforms ordinary chicken breasts into a rich, flavorful meal that's perfect for family dinners. The combination of ranch seasoning and a velvety cream sauce creates a comforting dish that pairs wonderfully with pasta, rice, or roasted vegetables.

This recipe takes the basic pan-seared chicken technique and elevates it with a creamy sauce that's both tangy and savory. The ranch seasoning adds depth while the cream cheese and heavy cream create a smooth, luxurious texture that coats each piece of chicken perfectly.

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 packet ranch seasoning mix
• 4 ounces cream cheese, softened
• 1 cup heavy cream
• 1/2 cup chicken broth
• 3 cloves garlic, minced
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/4 cup fresh parsley, chopped

Season chicken breasts with half of the ranch seasoning packet, salt, and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook 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 skillet, reduce heat to medium and add minced garlic, cooking until fragrant (about 30 seconds). Add chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

Add cream cheese and whisk until mostly melted and smooth. Pour in the heavy cream and remaining ranch seasoning, whisking constantly until the sauce begins to thicken.

Return the chicken to the pan, spooning the sauce over the top. Let simmer for 3-4 minutes until the sauce reaches desired thickness and the chicken is heated through. Garnish with fresh parsley before serving.

For the best results, avoid using low-fat cream cheese or half-and-half as substitutes, as these can cause the sauce to separate. If the sauce becomes too thick, thin it with additional chicken broth.

The dish can be stored in an airtight container in the refrigerator for up to 3 days, though the sauce may need to be thinned when reheating.

Sheet Pan BBQ Chicken

Sheet Pan BBQ Chicken brings together the convenience of one-pan cooking with the beloved flavors of barbecue. This recipe transforms basic chicken breasts into a flavorful, saucy main dish that pairs perfectly with roasted vegetables, all cooked together on a single sheet pan for minimal cleanup.

The key to successful sheet pan BBQ chicken lies in timing and temperature control. By starting with high heat and then finishing with a BBQ sauce glaze, you achieve chicken that's perfectly cooked with a slightly caramelized exterior while maintaining its juiciness. The addition of vegetables creates a complete meal that's both nutritious and satisfying.

• 4 boneless, skinless chicken breasts
• 1 cup BBQ sauce
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 red onion, cut into wedges
• 2 bell peppers, sliced
• 1 pound baby potatoes, halved

Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil. Pat the chicken breasts dry with paper towels and place them in a bowl. Combine olive oil, garlic powder, paprika, salt, and pepper, then rub this mixture all over the chicken breasts.

Arrange the seasoned chicken breasts on one side of the sheet pan. Toss the vegetables with remaining olive oil and seasonings, then arrange them on the other side of the pan, ensuring everything is in a single layer. Place the pan in the preheated oven and roast for 20 minutes.

Remove the pan from the oven and brush the chicken generously with BBQ sauce. Return to the oven for an additional 5-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has slightly caramelized. Let the chicken rest for 5 minutes before serving, with additional BBQ sauce if desired.

For optimal results, choose chicken breasts of similar size and thickness to ensure even cooking. The BBQ sauce can be switched for different varieties to change up the flavor profile, and vegetables can be substituted based on what's in season or personal preference. If using larger chicken breasts, consider butterflying them or pounding to an even thickness for more consistent cooking.

Italian-Style Chicken Breast

Italian-Style Pan-Seared Chicken Breast brings the vibrant flavors of Mediterranean cuisine to your dinner table. With classic Italian seasonings and a simple cooking technique, this dish transforms ordinary chicken breasts into a restaurant-worthy meal that captures the essence of Italian home cooking.

This recipe combines aromatic herbs like basil and oregano with garlic and olive oil to create a flavorful main course that pairs perfectly with pasta, roasted vegetables, or a fresh salad. The addition of traditional Italian seasonings elevates the basic pan-seared method while maintaining the chicken's natural juiciness.

• 4 boneless, skinless chicken breasts
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1 lemon, cut into wedges

Pat the chicken breasts dry with paper towels. In a small bowl, combine oregano, basil, Italian seasoning, salt, and pepper. Season both sides of the chicken breasts generously with the herb mixture.

Allow the chicken to rest at room temperature for 15-20 minutes to ensure even cooking.

Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the minced garlic and cook for 30 seconds until fragrant. Add the chicken breasts to the pan and cook for 5-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C).

Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. Slice the chicken on a diagonal and arrange on plates. Garnish with fresh parsley and serve with lemon wedges for squeezing over the top.

For the best Italian-style results, consider butterflying thicker chicken breasts to ensure even cooking and better absorption of seasonings. The chicken can be marinated in olive oil and herbs for up to 4 hours before cooking for enhanced flavor.

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days and is excellent served cold in salads or sandwiches.

Simple Grilled Chicken Breast

Grilled chicken breast is a summertime staple that combines smoky flavors with healthy, lean protein. The direct heat of the grill creates appetizing grill marks while sealing in the natural juices of the meat, resulting in tender, flavorful chicken that can be served on its own or used in countless other dishes.

The key to perfect grilled chicken breast lies in proper preparation and maintaining consistent grill temperature. This recipe focuses on a straightforward grilling method that delivers reliable results, whether you're using a gas or charcoal grill. With minimal ingredients and basic technique, you'll achieve juicy, well-seasoned chicken breasts that your family will love.

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano

Start by preparing your grill for direct cooking over medium-high heat (around 375-450°F). While the grill heats, pat the chicken breasts dry with paper towels and brush them with olive oil. In a small bowl, combine the salt, pepper, garlic powder, paprika, and oregano, then season both sides of the chicken breasts generously with this mixture.

Once the grill is hot, clean and oil the grates to prevent sticking. Place the chicken breasts on the grill and cook for 5-7 minutes on the first side, until distinct grill marks appear. Flip the chicken and continue cooking for another 5-7 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part.

Remove the chicken from the grill and let it rest on a clean plate, tented loosely with aluminum foil, for 5 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor.

For best results, bring chicken breasts to room temperature 30 minutes before grilling, and consider butterflying or pounding thicker breasts to an even thickness of about 3/4 inch. If using a charcoal grill, create a two-zone fire by pushing the coals to one side, giving you better control over cooking temperature and providing a safe zone to move the chicken if flare-ups occur.

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days.