6 Chicken Breast Recipes For Empty Fridges

When you open your fridge to find only a package of chicken breasts and a few basic ingredients, you don't need to order takeout. These six recipes transform simple chicken into flavorful meals using minimal pantry staples you likely have on hand. From a sticky-sweet honey garlic sauce that comes together in minutes to a bright lemon pepper variation that needs just three ingredients, you'll discover how versatile this protein can be. Let's explore these empty-fridge solutions that'll save your weeknight dinner.

Honey Garlic Chicken With 5-Ingredient Sauce

Honey garlic chicken brings together the perfect balance of sweet and savory flavors in a dish that's both elegant and incredibly simple to prepare. The combination of natural honey and aromatic garlic creates a glossy, caramelized sauce that transforms ordinary chicken breasts into a restaurant-quality meal.

This five-ingredient recipe proves that you don't need a fully stocked pantry to create something spectacular. The sauce comes together quickly in the same pan used to cook the chicken, making it an efficient one-pan meal that's perfect for busy weeknights while still being impressive enough for company.

• 2 chicken breasts
• 3 tablespoons honey
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• Salt and pepper to taste

Season both sides of the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Place the chicken breasts in the hot pan and cook for 5-6 minutes on each side until golden brown and nearly cooked through. Remove the chicken from the pan and set aside on a plate.

Reduce the heat to medium and add the minced garlic to the same pan, cooking for about 30 seconds until fragrant but not burned. Add the honey and soy sauce to the pan, stirring constantly to combine. Allow the mixture to bubble and begin to thicken, which should take about 1-2 minutes.

Return the chicken breasts to the pan and spoon the sauce over them. Cook for an additional 2-3 minutes, frequently basting the chicken with the sauce, until the chicken is completely cooked through and the sauce has reached a syrupy consistency. Remove from heat and let the chicken rest for 5 minutes before slicing.

For best results, ensure your chicken breasts are of even thickness – either butterfly them or pound them flat before cooking. This ensures even cooking and prevents the sauce from burning while waiting for thicker parts to cook through.

The sauce will continue to thicken as it cools, so remove the dish from heat when the sauce is still slightly thinner than desired. If the sauce becomes too thick, thin it with a tablespoon of water or chicken broth.

3-Ingredient Lemon Pepper Chicken

Lemon pepper chicken is a classic dish that combines bright citrus notes with the bold kick of black pepper, creating a perfect balance of flavors that wake up your taste buds. This simple yet sophisticated preparation method ensures that chicken breasts remain tender and juicy while developing a flavorful, zesty crust.

When done right, this dish delivers restaurant-quality results with minimal ingredients and effort. The natural acidity of fresh lemon helps to tenderize the meat while the pepper creates a delightfully crispy exterior. The result is a versatile main course that pairs beautifully with everything from salads to roasted vegetables.

• 2 chicken breasts
• 2 lemons
• 2 tablespoons olive oil
• 2 tablespoons lemon pepper seasoning
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 2 cloves garlic, minced

Start by patting the chicken breasts dry with paper towels. If the breasts are particularly thick, butterfly them or pound them to an even thickness of about 1/2 inch. Season both sides generously with lemon pepper seasoning, salt, and dried oregano.

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 5-6 minutes on each side until golden brown and cooked through.

While the chicken cooks, slice one lemon into thin rounds and juice the other lemon. During the last 2 minutes of cooking, add the lemon slices to the pan and drizzle the fresh lemon juice over the chicken. Allow the lemon slices to caramelize slightly and the juice to reduce into a light sauce.

Remove the chicken from the heat and let it rest for 5 minutes before serving.

For optimal results, bring the chicken to room temperature 20 minutes before cooking. This ensures even cooking throughout the meat. The lemon pepper seasoning usually contains salt, so be careful not to over-salt the dish.

If your chicken breasts release excess moisture during cooking, simply turn up the heat slightly to help achieve that golden-brown crust. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Basic Pantry Teriyaki Chicken

Teriyaki chicken is a classic dish that proves you don't need an extensive ingredient list to create something memorable. This version uses common pantry staples to recreate the sweet and savory flavors of traditional teriyaki sauce, making it perfect for those nights when you need a quick but satisfying meal.

The key to this recipe lies in achieving the perfect balance between soy sauce's saltiness and the sweetness of brown sugar or honey. When these ingredients reduce and caramelize together, they create that signature glossy teriyaki coating that makes this dish so appealing and delicious.

• 2 chicken breasts
• 1/2 cup soy sauce
• 1/4 cup brown sugar (or honey)
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon vegetable oil
• 2 tablespoons water
• 1 teaspoon cornstarch
• Green onions for garnish (optional)

Start by cutting the chicken breasts into 1-inch pieces for quicker cooking and better sauce coverage. Mix soy sauce, brown sugar, minced garlic, and grated ginger in a bowl until the sugar dissolves.

Set aside a quarter of this mixture for later use.

Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they start to brown, about 5-6 minutes. Pour in the larger portion of the sauce mixture and reduce heat to medium-low.

Let the chicken simmer in the sauce for 8-10 minutes, turning occasionally to ensure even coating.

Mix the cornstarch with water until smooth, then stir it into the reserved sauce. Add this mixture to the pan and cook for an additional 2-3 minutes, or until the sauce thickens to a glossy consistency that coats the back of a spoon.

The chicken should be completely cooked through at this point.

For best results, let the chicken rest in the pan for 5 minutes before serving to allow the sauce to set and penetrate the meat. If the sauce becomes too thick, add a tablespoon of water at a time to achieve desired consistency.

Avoid overcrowding the pan when cooking the chicken, as this will prevent proper browning and caramelization of the sauce.

Quick Salt and Herb Skillet Chicken

A well-seasoned chicken breast can transform a mundane weeknight dinner into a satisfying culinary experience. This simple yet flavorful combination of herbs and salt creates a perfectly seasoned crust while maintaining the chicken's natural juiciness, all achieved in a single skillet.

This recipe strips away unnecessary complications, focusing instead on proper seasoning technique and cooking method. The key lies in the generous seasoning of herbs and salt, combined with the right pan temperature to achieve a golden exterior while keeping the interior tender and moist.

• 2 chicken breasts
• 2 teaspoons kosher salt
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cloves garlic, whole and peeled

Mix the salt and dried herbs together in a small bowl. Pat the chicken breasts dry with paper towels, then season generously on both sides with the herb and salt mixture, pressing gently to help the seasonings adhere to the meat.

Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the whole garlic cloves to infuse the oil. Place the chicken breasts in the hot pan and cook for 6-7 minutes on the first side until golden brown.

Flip the chicken and reduce heat to medium, continuing to cook for another 5-6 minutes until the internal temperature reaches 165°F (74°C).

Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing. During this time, the residual heat will continue cooking the chicken while the juices redistribute throughout the meat.

For optimal results, ensure chicken breasts are of equal thickness – pound them if necessary. Never crowd the pan; if cooking more than two pieces, work in batches.

The chicken can be prepared up to 8 hours in advance by applying the herb mixture and refrigerating until ready to cook, which actually helps the seasonings penetrate the meat more effectively.

Simple Brown Sugar Glazed Chicken

Brown sugar glazed chicken is a delightful combination of sweet and savory flavors that creates an irresistible caramelized coating on perfectly cooked chicken breasts. The brown sugar melts into a glossy glaze while cooking, infusing the meat with a rich, molasses-like sweetness that complements the natural flavors of the chicken.

This straightforward recipe transforms everyday chicken breasts into an elegant main course with minimal ingredients and effort. The secret lies in allowing the brown sugar to caramelize slowly, creating a beautiful amber coating that locks in moisture and adds depth to each bite.

• 2 chicken breasts
• 1/2 cup brown sugar
• 3 tablespoons butter
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Begin by patting the chicken breasts dry with paper towels and seasoning them generously with salt and pepper. In a small bowl, combine the brown sugar, paprika, and garlic powder, mixing well to ensure even distribution of the spices.

Heat olive oil and butter in a large skillet over medium heat until the butter is melted and slightly bubbling. Place the chicken breasts in the pan and cook for 5-7 minutes on one side until golden brown. While the first side is cooking, sprinkle half of the brown sugar mixture over the raw side of the chicken.

Flip the chicken and add the remaining brown sugar mixture to the now-cooked side. Reduce heat to medium-low and continue cooking for another 5-7 minutes, or until the chicken is cooked through and registers 165°F (74°C) on a meat thermometer.

As the chicken cooks, spoon the melted butter and sugar mixture over the chicken occasionally to build up the glaze. For best results, choose chicken breasts of similar size and thickness to ensure even cooking. If the glaze starts to darken too quickly, reduce the heat to prevent burning.

Let the chicken rest for 5 minutes before serving to allow the juices to redistribute and the glaze to set properly. This dish pairs wonderfully with steamed vegetables or rice, which can soak up the extra glaze.

4-Ingredient Mustard Pan-Seared Chicken

Pan-seared chicken with mustard creates a sophisticated yet simple dish that combines the sharp, tangy notes of Dijon mustard with perfectly cooked, juicy chicken breasts. The mustard not only adds flavor but also helps create a beautiful golden crust on the exterior of the chicken while keeping the inside moist and tender.

This versatile recipe transforms everyday chicken breasts into an elegant meal that's worthy of both weeknight dinners and special occasions. The pan-searing technique develops a rich fond on the bottom of the pan, which becomes the foundation for a velvety mustard sauce that coats each piece of chicken perfectly.

• 2 chicken breasts
• 3 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1 tablespoon butter
• Salt and black pepper
• 1 teaspoon dried thyme

Season chicken breasts generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat until shimmering. Place the chicken breasts in the pan and cook for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside.

Lower the heat to medium and add butter to the same pan. Once melted, add both types of mustard and stir to combine with the pan drippings. Pour in the chicken broth and add thyme, scraping the bottom of the pan to release any browned bits. Let the sauce simmer and reduce for 2-3 minutes until it begins to thicken.

Return the chicken breasts to the pan and spoon the sauce over them. Cook for an additional 2 minutes, turning the chicken once to coat both sides with the mustard sauce. The sauce should coat the back of a spoon when ready.

For the best results, bring chicken breasts to room temperature before cooking and pat them dry with paper towels to ensure proper browning. If the sauce becomes too thick, thin it with additional chicken broth. The dish can be made ahead and reheated gently, though the sauce may need to be loosened with a splash of broth when rewarming.