15 Chicken Breast Recipes For Minimal Effort

While chicken breasts might seem plain, you'll discover they're actually your ticket to countless delicious meals that won't keep you chained to the kitchen. You don't need fancy techniques or hard-to-find ingredients to transform this versatile protein into something special. From a 3-ingredient honey garlic masterpiece to a 15-minute Mediterranean sensation, these recipes prove that minimal effort doesn't mean minimal flavor. Let's explore how these foolproof dishes can revolutionize your weeknight dinner routine.

Classic Pan-Seared Chicken Breast

Pan-seared chicken breast is a fundamental cooking technique that produces juicy, flavorful results with minimal ingredients. This method creates a golden-brown exterior while maintaining the meat's natural moisture, making it perfect for both casual dinners and more sophisticated presentations.

The key to successful pan-seared chicken lies in proper preparation and timing. By bringing the meat to room temperature and ensuring even thickness, you'll achieve consistent cooking throughout the breast, while a good sear develops a flavorful crust that seals in the juices.

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

Remove the chicken breasts from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry thoroughly with paper towels, as excess moisture will prevent 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. Place the chicken breasts in the pan, making sure not to overcrowd them. Cook for 5-7 minutes on the first side without moving them, allowing a golden-brown crust to form. Flip the breasts and cook for an additional 5-7 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.

Transfer the cooked chicken to a cutting board 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.

If your chicken breasts are particularly thick, consider butterflying them or using a meat mallet to pound them to an even thickness of about 1/2 inch. This ensures uniform cooking and prevents the outside from becoming overdone while the center remains raw.

Also, resist the urge to repeatedly flip or move the chicken while cooking, as this will prevent proper browning and could lead to tougher meat.

3-Ingredient Honey Garlic Chicken

Honey garlic chicken transforms ordinary chicken breasts into a delectable dish bursting with sweet and savory flavors. The combination of honey's natural sweetness and garlic's aromatic punch creates a glossy, caramelized coating that makes this recipe a family favorite.

This recipe builds upon the basic pan-seared chicken technique but elevates it with a rich, sticky sauce that perfectly balances sweet and savory elements. The sauce reduces to a glaze-like consistency, coating each piece of chicken with a flavorful finish that pairs wonderfully with rice or vegetables.

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

Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place chicken in the pan and cook for 5-7 minutes on each side until golden brown and nearly cooked through. Remove chicken from the pan and set aside.

In the same pan, reduce heat to medium and add butter and minced garlic. Sauté for 30 seconds until fragrant.

Mix honey and soy sauce in a small bowl, then add to the pan. Stir continuously until the mixture begins to bubble. Mix cornstarch with a tablespoon of water and add to the sauce, stirring until it starts to thicken.

Return the chicken to the pan and spoon the sauce over each piece. Cook for an additional 3-4 minutes, occasionally flipping and basting the chicken with the sauce, until the internal temperature reaches 165°F (74°C) and the sauce has reduced to a glossy glaze.

For the best results, avoid using very thick chicken breasts, as they may not cook evenly and could burn on the outside before cooking through.

The sauce can burn quickly due to the honey content, so watch the heat carefully and adjust as needed. If the sauce becomes too thick, thin it with a little water or chicken broth.

Lemon Herb Skillet Chicken

Lemon Herb Skillet Chicken transforms simple chicken breasts into a bright, flavorful dish that's both elegant and easy to prepare. The combination of fresh herbs and citrus creates a Mediterranean-inspired meal that's perfect for both weeknight dinners and special occasions.

This recipe builds upon the classic pan-seared chicken technique while incorporating fresh lemon and aromatic herbs to elevate the flavors. The result is a moist, tender chicken breast with a golden crust and a light, refreshing sauce that complements the natural flavors of the meat.

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

Begin by patting the chicken breasts dry with paper towels and seasoning them generously with salt and pepper.

Bring the meat to room temperature for 30 minutes before cooking. 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. Place the seasoned chicken breasts in the hot pan and cook for 5-7 minutes on each side until golden brown.

Add minced garlic, rosemary, and thyme to the pan during the last minute of cooking, allowing the herbs to become fragrant.

Remove the chicken from the pan and set aside. In the same skillet, add chicken broth, lemon juice, and lemon slices, scraping up any browned bits from the bottom of the pan.

Return the chicken to the skillet, reduce heat to medium-low, and simmer for 3-4 minutes.

Add butter and allow it to melt into the sauce, then spoon the sauce over the chicken. Garnish with fresh parsley before serving.

For optimal results, choose fresh herbs rather than dried ones, as they provide brighter flavors and better texture in this dish.

The chicken can be served immediately, but allowing it to rest for 5 minutes before cutting helps retain the juices. The leftover pan sauce can be spooned over rice, pasta, or vegetables for a complete meal.

Quick Teriyaki Chicken

Quick Teriyaki Chicken transforms basic chicken breasts into a savory-sweet Asian-inspired dish that's perfect for busy weeknights.

The combination of soy sauce, mirin, and sugar creates that characteristic teriyaki glaze that coats the chicken with a glossy finish and deep umami flavor.

This simplified version maintains the authentic taste of teriyaki while streamlining the cooking process. While traditional teriyaki sauce is often made from scratch over time, this quick method delivers similar results in just minutes, making it an excellent choice for home cooks seeking a flavorful meal without extensive preparation.

• 4 boneless, skinless chicken breasts
• 1/2 cup soy sauce
• 1/4 cup mirin (sweet rice wine)
• 1/4 cup brown sugar
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons water
• Sesame seeds for garnish
• Sliced green onions for garnish

Cut the chicken breasts into 1-inch pieces for even cooking. In a bowl, combine soy sauce, mirin, and brown sugar, stirring until the sugar dissolves.

Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until the chicken begins to brown.

Add minced garlic and grated ginger to the pan, cooking for an additional minute until fragrant. Pour the teriyaki sauce mixture over the chicken and bring to a simmer.

Reduce heat to medium-low and cook for 3-4 minutes, allowing the sauce to reduce slightly. Mix cornstarch with water in a small bowl to create a slurry.

Add this mixture to the pan while stirring constantly. Continue cooking for 2-3 minutes until the sauce thickens and coats the chicken pieces evenly.

Garnish with sesame seeds and sliced green onions before serving.

For optimal results, avoid overcrowding the pan when cooking the chicken pieces, as this can lead to steaming rather than browning. If necessary, cook the chicken in batches to achieve better caramelization.

The sauce can be adjusted to taste by adding more brown sugar for sweetness or additional soy sauce for saltiness. Store any leftover teriyaki sauce in an airtight container in the refrigerator for up to one week.

15-Minute Mediterranean Chicken

Minute Mediterranean Chicken transforms basic pan-seared chicken breast into a vibrant, Mediterranean-inspired dish bursting with bright flavors. The combination of fresh herbs, tangy lemon, briny olives, and sweet tomatoes creates a light yet satisfying meal that comes together quickly.

This variation builds upon the fundamental technique of pan-searing chicken breast while incorporating classic Mediterranean ingredients. The dish maintains the chicken's natural juiciness while adding layers of complementary flavors that evoke the warmth and freshness of Mediterranean cuisine.

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 3 cloves garlic, minced
• 1 lemon, juiced
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste
• 1/4 cup crumbled feta cheese

Season chicken breasts with salt, pepper, dried oregano, and dried basil. Heat olive oil in a large skillet over medium-high heat.

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/74°C).

Remove chicken from the pan and set aside. In the same skillet, add minced garlic and cook for 30 seconds until fragrant.

Add cherry tomatoes and olives, cooking for 2-3 minutes until tomatoes begin to soften. Return chicken to the pan and add lemon juice, allowing the sauce to simmer for an additional 2 minutes.

Finish the dish by sprinkling fresh parsley and crumbled feta cheese over the top. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute and the feta to slightly melt from the residual heat.

For the best results, ensure your skillet is hot before adding the chicken to achieve a proper sear. If the chicken breasts are very thick, butterfly them or pound them to an even thickness for more consistent cooking.

The dish pairs excellently with rice, quinoa, or crusty bread to soak up the flavorful pan juices.

Sheet Pan Ranch Chicken

Sheet pan ranch chicken brings together the convenience of one-pan cooking with the beloved flavors of ranch seasoning. This family-friendly dish combines juicy chicken breasts with a flavorful ranch coating that creates a delicious crust during baking.

The beauty of this recipe lies in its simplicity and minimal cleanup, as everything cooks together on a single sheet pan. The ranch seasoning mix provides a perfect balance of herbs and spices, while the high-heat roasting method ensures the chicken stays moist on the inside while developing a satisfying exterior.

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 packet ranch seasoning mix
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 cup grated parmesan cheese
• Non-stick cooking spray

Preheat the oven to 400°F (200°C) and line a large sheet pan with foil or parchment paper. Spray the lined pan with non-stick cooking spray. In a small bowl, combine the ranch seasoning mix, garlic powder, black pepper, paprika, and parmesan cheese.

Pat the chicken breasts dry with paper towels, then brush them with olive oil on all sides. Coat each chicken breast thoroughly with the ranch seasoning mixture, pressing gently to help the seasoning adhere to the meat. Place the seasoned chicken breasts on the prepared sheet pan, leaving space between each piece.

Bake for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and develops a golden-brown crust. Let the chicken rest for 5-10 minutes before slicing to allow the juices to redistribute throughout the meat.

For the best results, choose chicken breasts of similar size and thickness to ensure even cooking. If the breasts are particularly thick, consider pounding them to an even thickness of about 1 inch.

The recipe can be easily customized by adding vegetables to the sheet pan, such as broccoli or baby potatoes, which will roast alongside the chicken and absorb the flavorful seasonings.

Simple Greek Chicken

Simple Greek Chicken transforms ordinary chicken breasts into a Mediterranean-inspired dish bursting with classic Greek flavors. The combination of lemon, garlic, and herbs creates a bright, aromatic profile that elevates the humble chicken breast to a restaurant-worthy entrée.

This recipe maintains the simplicity of pan-searing while incorporating traditional Greek seasonings and ingredients. The addition of oregano, lemon, and olive oil reflects the essence of Greek cuisine, resulting in tender, flavorful chicken that pairs perfectly with rice, salad, or roasted vegetables.

• 4 boneless, skinless chicken breasts
• 3 tablespoons extra virgin olive oil
• 2 lemons (1 juiced, 1 sliced)
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 cup fresh parsley, chopped

Pat the chicken breasts dry with paper towels and place them in a large bowl.

In a separate bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, pepper, and paprika.

Pour the marinade over the chicken breasts, ensuring they're well-coated.

Allow the chicken to marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.

Heat a large skillet over medium-high heat.

Remove the chicken from the marinade and place it in the hot pan.

Cook for 5-7 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C).

During the last 2 minutes of cooking, add the lemon slices to the pan to caramelize them slightly.

Transfer the chicken to a serving plate and let it rest for 5 minutes.

Garnish with caramelized lemon slices and fresh parsley before serving.

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

If cooking chicken straight from the refrigerator, add an extra minute or two to the cooking time per side.

The leftover pan juices can be drizzled over the chicken for extra flavor, and any remaining sauce can be used to dress a side salad or drizzle over accompanying vegetables.

No-Fuss Balsamic Glazed Chicken

Balsamic glazed chicken transforms simple chicken breasts into an elegant yet effortless dish. The rich, tangy flavor of balsamic vinegar combines with honey to create a glossy sauce that coats each piece perfectly, while still maintaining the meat's natural juiciness.

This recipe strikes an ideal balance between sweet and savory, requiring minimal prep time while delivering restaurant-quality results. The reduction of balsamic vinegar creates a sophisticated sauce that elevates the humble chicken breast to a dinner-worthy centerpiece, perfect for both weeknight meals and special occasions.

• 4 boneless, skinless chicken breasts
• 1/2 cup balsamic vinegar
• 3 tablespoons honey
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried Italian herbs

Season chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes on each side until golden brown and almost cooked through.

While the chicken cooks, combine balsamic vinegar, honey, and minced garlic in a small bowl. Once the chicken is browned, reduce heat to medium-low and pour the balsamic mixture over the chicken. Sprinkle dried Italian herbs over the top. Allow the sauce to simmer and reduce for 5-7 minutes, occasionally spooning the glaze over the chicken as it thickens.

Remove chicken from the pan when the internal temperature reaches 165°F (74°C) and the glaze has thickened to a syrupy consistency. Let the chicken rest for 5 minutes before serving, and drizzle with the remaining glaze from the pan.

For best results, use high-quality balsamic vinegar, as it will produce a better-tasting glaze. If the sauce reduces too quickly and becomes too thick, add a tablespoon of water to thin it out. Watch the glaze carefully during the final minutes of cooking, as the honey can burn if the heat is too high.

Easy Italian Seasoned Chicken

Italian-seasoned chicken breast brings the vibrant flavors of Mediterranean cuisine to a simple protein dish. The combination of classic Italian herbs and spices transforms ordinary chicken into a restaurant-worthy entrée that pairs perfectly with pasta, salad, or roasted vegetables.

This recipe takes the fundamental pan-searing technique and enhances it with a blend of dried herbs and seasonings that are staples in Italian cooking. The result is a flavorful, aromatic chicken breast with a golden-brown exterior and juicy interior that can be prepared in under 30 minutes.

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

Pat the chicken breasts dry with paper towels. In a small bowl, combine all the dried herbs and seasonings. Season both sides of each chicken breast generously with the herb mixture, pressing gently to help the seasonings adhere to the meat.

Heat olive oil in a large skillet over medium-high heat until shimmering. Place the seasoned chicken breasts in the hot pan and cook for 5-7 minutes on the first side until golden brown. Avoid moving the chicken during this time to achieve a proper sear.

Flip the chicken breasts and cook for an additional 5-7 minutes, or 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 resting period, the juices will redistribute throughout the meat, ensuring maximum tenderness. If desired, spoon any pan juices over the chicken before serving.

For optimal results, ensure the chicken breasts are of uniform thickness by butterflying or pounding them before seasoning. This recipe can be modified by adding fresh herbs in the final minute of cooking or by finishing with a squeeze of lemon juice for brightness.

Store any leftover seasoning mixture in an airtight container for future use.

5-Ingredient BBQ Chicken

Barbecue chicken breast combines the lean protein of chicken with the rich, sweet, and smoky flavors of BBQ sauce. This recipe transforms ordinary chicken breast into a delicious main dish that pairs perfectly with classic summer sides like coleslaw and corn on the cob.

The key to perfect BBQ chicken breast lies in the proper timing of sauce application. Adding the sauce too early can cause it to burn, while adding it too late won't allow the flavors to properly caramelize and adhere to the meat. This method ensures perfectly glazed chicken with a beautiful balance of flavors.

• 4 boneless, skinless chicken breasts
• 1 cup BBQ sauce
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon onion powder

Start by patting the chicken breasts dry with paper towels. Mix the salt, pepper, garlic powder, paprika, and onion powder in a small bowl. Season both sides of the chicken breasts generously with this spice mixture.

Allow the seasoned chicken to rest at room temperature for 15-20 minutes.

Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot pan and cook for 5-6 minutes on the first side until golden brown. Flip the chicken and cook for an additional 4-5 minutes.

Reduce heat to medium-low and brush the top side of each chicken breast generously with BBQ sauce. After 2-3 minutes, flip the chicken again and brush the other side with BBQ sauce.

Continue cooking, occasionally basting with additional sauce, until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has caramelized, about 3-4 more minutes.

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

For optimal results, choose a BBQ sauce that matches your preferred level of sweetness and heat. If using a sauce high in sugar content, monitor the heat carefully to prevent burning.

Consider warming the BBQ sauce slightly before applying it to the chicken, as this helps it spread more evenly and creates a better glaze. If the chicken breasts are very thick, butterfly them or pound them to an even thickness before cooking.

One-Pan Garlic Parmesan Chicken

One-Pan Garlic Parmesan Chicken transforms simple chicken breasts into a rich, flavorful dish that combines the savory depth of garlic with the nutty, salty notes of Parmesan cheese. This classic combination creates a restaurant-quality meal while keeping preparation straightforward and cleanup minimal.

This recipe elevates the basic pan-seared chicken technique by incorporating a creamy garlic sauce and a crispy Parmesan crust, all achieved in a single pan. The result is tender, juicy chicken enrobed in a velvety sauce that's perfect for serving over pasta, rice, or vegetables.

• 4 boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter
• 1/4 cup fresh parsley, chopped

Season chicken breasts with salt and pepper, then coat each piece evenly with half of the grated Parmesan cheese, pressing gently to adhere.

Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through. Remove chicken from the pan and set aside.

In the same pan, reduce heat to medium and add butter. Once melted, add minced garlic and cook for 1-2 minutes until fragrant.

Pour in chicken broth and heavy cream, stirring to combine while scraping up any browned bits from the bottom of the pan. Add Italian seasoning and bring the sauce to a gentle simmer.

Return the chicken to the pan and sprinkle with remaining Parmesan cheese. Continue cooking for 3-4 minutes, spooning the sauce over the chicken occasionally, until the sauce has thickened and the cheese has melted. Garnish with fresh parsley before serving.

For optimal results, choose chicken breasts of similar size and thickness to ensure even cooking. If the sauce becomes too thick, thin it with additional chicken broth.

The dish can be kept warm on low heat for up to 15 minutes, but be careful not to overcook the chicken as it may become dry.

Quick Cajun Chicken

Quick Cajun Chicken offers a spicy, flavorful twist on classic pan-seared chicken breast. The combination of traditional Cajun seasonings creates a robust crust while keeping the meat tender and juicy inside, making it perfect for a weeknight dinner that delivers bold Louisiana-inspired flavors.

This dish transforms ordinary chicken breast into something extraordinary with a signature blend of paprika, cayenne, oregano, and other classic Cajun spices. The preparation remains simple, but the result is a restaurant-quality meal that pairs perfectly with rice, vegetables, or a fresh garden salad.

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

Pat the chicken breasts dry with paper towels. In a small bowl, combine all the dry seasonings to create your Cajun spice blend. Coat each chicken breast generously with the spice mixture, ensuring even coverage on all sides.

Allow the seasoned chicken to rest at room temperature for 15-20 minutes to let the flavors begin to penetrate the meat.

Heat olive oil in a large skillet over medium-high heat until shimmering. Place the seasoned chicken breasts in the hot pan and cook for 6-7 minutes on the first side until a dark golden-brown crust forms. Flip the chicken and continue cooking for another 5-6 minutes, or 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. This resting period allows the juices to redistribute throughout the meat, ensuring maximum flavor and moisture retention.

For best results, adjust the amount of cayenne pepper based on your heat preference, and consider butterflying thicker chicken breasts to ensure even cooking. The Cajun seasoning mix can be made in larger batches and stored in an airtight container for future use, making subsequent preparations even quicker.

Simple Asian Stir-Fry Chicken

Simple Asian Stir-Fry Chicken transforms ordinary chicken breast into a vibrant, flavorful dish with classic Asian-inspired seasonings and aromatics. The combination of soy sauce, ginger, and garlic creates a perfect balance of savory and fragrant notes that complement the tender chicken pieces.

This quick-cooking method maintains the chicken's moisture while developing a delicious caramelization on the exterior. When paired with crisp vegetables and served over steamed rice, it becomes a complete meal that can be prepared in under 30 minutes, making it ideal for busy weeknight dinners.

• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch
• 1 tablespoon rice wine or dry sherry
• 1 teaspoon sesame oil
• 2 cups mixed vegetables (bell peppers, broccoli, carrots)
• 2 green onions, sliced
• Salt and pepper to taste

In a medium bowl, combine the diced chicken with 1 tablespoon soy sauce, cornstarch, and rice wine. Let marinate for 15 minutes while preparing the vegetables. This brief marination allows the chicken to absorb the flavors while the cornstarch helps create a protective coating that keeps the meat tender.

Heat vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken in a single layer and let it cook undisturbed for 2-3 minutes until golden brown on one side. Stir-fry for an additional 2-3 minutes until the chicken is nearly cooked through. Remove the chicken from the pan and set aside.

Add the garlic and ginger to the same pan and stir-fry for 30 seconds until fragrant. Add the vegetables and stir-fry for 2-3 minutes until crisp-tender. Return the chicken to the pan, add the remaining soy sauce and sesame oil, and stir-fry everything together for 1-2 minutes until the chicken is fully cooked and the vegetables are done to your liking.

For best results, ensure all ingredients are prepared before starting to cook, as stir-frying moves quickly and requires immediate attention. Cut the chicken pieces uniformly to ensure even cooking, and don't overcrowd the pan – cook in batches if necessary to maintain high heat and achieve proper browning.

The vegetables can be customized based on preference or availability, but try to cut them into similar-sized pieces for consistent cooking.

Basic Grilled Chicken Breast

Grilled chicken breast is a cornerstone of healthy eating and outdoor cooking, offering a lean protein option that's both versatile and delicious. When prepared correctly on the grill, chicken breast develops a flavorful char on the outside while maintaining its juiciness on the inside.

This straightforward grilling method emphasizes proper preparation and timing to achieve perfectly cooked chicken breast. The key lies in creating an even thickness, proper seasoning, and maintaining the right grilling temperature to ensure the meat cooks thoroughly without drying out.

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 lemon (optional)

Begin by preparing your chicken breasts. Remove them from the refrigerator 30 minutes before grilling to allow them to come to room temperature. If the breasts are uneven in thickness, place them between two sheets of plastic wrap and gently pound them to an even thickness of about 3/4 inch.

Pat the chicken dry with paper towels to ensure better seasoning adhesion.

Preheat your grill to medium-high heat (around 375-450°F). While the grill is heating, brush both sides of the chicken breasts with olive oil and season thoroughly with salt, pepper, garlic powder, and paprika.

Oil the grill grates using tongs and a paper towel dipped in oil to prevent sticking.

Place the chicken breasts on the hot grill and cook for 5-7 minutes on the first side, until grill marks appear and the meat releases easily from the grates. 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 at the thickest part.

Remove from the grill and let rest for 5-10 minutes before slicing or serving.

For optimal results, avoid grilling chicken breasts that are too cold or too thick, as this can lead to uneven cooking. Keep the grill lid closed while cooking to maintain consistent temperature, and resist the urge to continuously flip the chicken.

If desired, a squeeze of fresh lemon juice just before serving can brighten the flavors.

20-Minute Pesto Chicken

Minute Pesto Chicken is a quick and flavorful twist on traditional pan-seared chicken breast that transforms an everyday protein into a vibrant Italian-inspired dish. The bright, herbaceous flavors of pesto combined with tender chicken create a meal that's both satisfying and sophisticated.

This recipe takes advantage of store-bought pesto to deliver maximum flavor with minimal effort, making it perfect for busy weeknights when time is limited but you still want something delicious. The natural oils in the pesto help keep the chicken moist while adding a layer of rich, garlicky flavor that penetrates the meat.

• 4 boneless, skinless chicken breasts
• 1/2 cup prepared basil pesto
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 2 tablespoons pine nuts (optional)

Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot pan and cook for 5-7 minutes on each side, or until golden brown and nearly cooked through.

Reduce heat to medium-low and spread 2 tablespoons of pesto on top of each chicken breast. Cover the pan and cook for an additional 2-3 minutes, allowing the pesto to warm and melt slightly into the chicken. The internal temperature should reach 165°F (74°C).

Transfer the chicken to serving plates and top with grated Parmesan cheese and pine nuts if using. Let the chicken rest for 3-5 minutes before serving to allow the juices to redistribute throughout the meat.

For best results, choose a high-quality pesto with good olive oil content, as this will contribute significantly to the final flavor. If using thick chicken breasts, butterfly them or pound them to an even thickness before cooking to ensure they cook evenly.

The pesto can be warmed slightly before applying to the chicken to help it spread more easily and melt more readily into the meat.