12 Chicken Breast Recipes for Weeknight Dinners

You'll never struggle with boring chicken dinners again once you discover these versatile recipes. Each dish transforms basic chicken breasts into something special, from honey-garlic glazed perfection to Mediterranean-inspired stuffed masterpieces. Whether you're craving Asian flavors or classic Italian cuisine, these quick weeknight options deliver restaurant-quality results in your kitchen. Get ready to explore foolproof techniques that'll help you serve up juicy, flavorful chicken every time.

Pan-Seared Honey Garlic Chicken Breast

Pan-Seared Honey Garlic Chicken Breast transforms an ordinary chicken dinner into a delectable restaurant-quality meal. The combination of sweet honey and aromatic garlic creates a perfectly balanced glaze that coats the chicken with a glossy, caramelized finish.

This quick and easy recipe requires minimal ingredients yet delivers maximum flavor, making it an ideal choice for busy weeknight dinners. The key to success lies in achieving a golden-brown crust on the outside while maintaining juicy, tender meat on the inside.

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

Season both sides of the chicken breasts generously 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.

Once the chicken has developed a nice crust, reduce the heat to medium-low. Add the minced garlic to the pan and cook for approximately 30 seconds until fragrant, being careful not to let it burn. Pour the honey over the chicken breasts, turning them to ensure even coating.

Continue cooking for an additional 2-3 minutes, allowing the honey to caramelize and form a sticky glaze. The chicken is done when it reaches an internal temperature of 165°F and the honey has created a beautiful golden coating.

For optimal results, remove chicken breasts from the refrigerator 15 minutes before cooking to ensure even cooking. Consider butterflying or pounding thicker chicken breasts to uniform thickness for consistent results.

If the honey begins to darken too quickly, immediately reduce the heat to prevent burning. Let the chicken rest for 5 minutes before serving to retain its juices.

Creamy Lemon Herb Chicken

Creamy Lemon Herb Chicken is a luxurious and comforting dish that combines tender chicken breasts with a velvety sauce infused with fresh herbs and bright citrus notes. The combination of heavy cream, fresh lemon, and aromatic herbs creates a restaurant-quality meal that's surprisingly easy to prepare at home.

This versatile recipe works perfectly for both casual family dinners and elegant entertaining. The sauce is rich enough to feel indulgent but light enough to let the herbs and lemon shine through, while the chicken remains juicy and tender underneath the creamy coating.

• 4 boneless, skinless chicken breasts
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 lemons (juice and zest)
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 1/4 cup all-purpose flour

Season chicken breasts generously with salt and pepper, then lightly coat with flour. Heat olive oil and butter in a large skillet over medium-high heat until butter is melted and bubbling. Add chicken breasts and cook for 5-6 minutes on each side until golden brown. Remove chicken from the pan and set aside.

In the same pan, reduce heat to medium and add minced garlic, cooking for 30 seconds until fragrant. Add chicken broth and use a wooden spoon to scrape up any brown bits from the bottom of the pan.

Pour in heavy cream, lemon juice, and zest, then add thyme and rosemary. Simmer the sauce for 3-4 minutes until it begins to thicken.

Return the chicken to the pan, spooning the sauce over the top. Continue cooking for 5-7 minutes or until the chicken is cooked through and the sauce has reached desired consistency. Sprinkle with fresh parsley before serving.

For the best results, ensure your chicken breasts are of even thickness by pounding them if necessary. The sauce can be made thicker by simmering longer or thinner by adding more chicken broth.

If the sauce becomes too thick, gradually add more broth until reaching desired consistency. Fresh herbs are strongly recommended over dried ones for this recipe, as they provide brighter flavors and better texture in the finished dish.

Quick Teriyaki Glazed Chicken

Teriyaki glazed chicken breast offers a perfect blend of sweet and savory flavors, transforming an everyday protein into a Japanese-inspired delicacy. The signature glossy coating comes from a carefully balanced sauce that reduces to a beautiful lacquer-like finish on the chicken's surface.

This 20-minute recipe delivers restaurant-quality results with minimal effort, making it an excellent choice for busy weeknights or when you're craving Asian flavors. The key lies in creating a proper teriyaki sauce that combines soy sauce, mirin, and sugar in the right proportions to achieve that characteristic teriyaki taste.

• 4 boneless, skinless chicken breasts
• ½ cup soy sauce
• ¼ cup mirin (Japanese sweet rice wine)
• 3 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• Green onions for garnish

Season chicken breasts with a pinch of salt. Heat vegetable oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes on each side until golden brown. Remove chicken from the pan and set aside.

In the same pan, combine soy sauce, mirin, brown sugar, garlic, and ginger. Bring to a simmer while stirring to dissolve the sugar.

Mix cornstarch with water in a small bowl to create a slurry. Add the slurry to the simmering sauce and stir until it begins to thicken.

Return the chicken to the pan and coat with the thickening sauce. Cook for an additional 3-4 minutes, frequently turning the chicken to ensure even coating. The sauce should reduce to a glossy glaze that clings to the chicken. Garnish with sliced green onions before serving.

For optimal results, ensure chicken breasts are of even thickness by butterflying or gently pounding them. If authentic mirin isn't available, you can substitute with a mixture of rice wine vinegar and honey (2 parts vinegar to 1 part honey).

The sauce can be made ahead and stored in the refrigerator for up to a week, though it's best to reduce it fresh when coating the chicken.

Mediterranean Stuffed Chicken Breast

Mediterranean Stuffed Chicken Breast transforms ordinary chicken into an elegant dish bursting with the vibrant flavors of the Mediterranean region. Sun-dried tomatoes, feta cheese, and fresh spinach create a colorful and flavorful filling that keeps the chicken moist while infusing it with rich, savory notes.

This sophisticated yet surprisingly simple dish requires just a few key Mediterranean ingredients and basic kitchen techniques. The chicken breasts are butterflied and pounded thin, then stuffed with a Mediterranean-inspired mixture before being rolled, secured, and baked to perfection. The result is a restaurant-quality meal that's perfect for both special occasions and elevated weeknight dinners.

• 4 large boneless, skinless chicken breasts
• 1 cup fresh spinach leaves
• 1/2 cup crumbled feta cheese
• 1/3 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and black pepper to taste
• Kitchen twine or toothpicks

Preheat the oven to 375°F. Butterfly each chicken breast by cutting horizontally through the middle, opening it like a book. Place between two sheets of plastic wrap and pound to an even 1/4-inch thickness. Season both sides with salt, pepper, and half of the dried herbs.

In a bowl, combine chopped sun-dried tomatoes, feta cheese, spinach, garlic, and remaining herbs. Place an equal portion of the mixture in the center of each flattened chicken breast. Roll each breast tightly, tucking in the sides, and secure with kitchen twine or toothpicks.

Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F. Let rest for 5 minutes before slicing and serving.

For optimal results, ensure the spinach is thoroughly dried before mixing with other filling ingredients to prevent excess moisture. If using sun-dried tomatoes packed in oil, drain and pat them dry before chopping. The chicken can be stuffed and rolled up to 4 hours in advance and refrigerated until ready to cook, making it an excellent option for entertaining.

Parmesan Crusted Chicken

This classic Italian-American dish transforms ordinary chicken breasts into a crispy, cheesy delight that's sure to become a family favorite. The combination of seasoned breadcrumbs and freshly grated Parmesan cheese creates a golden, crunchy coating that seals in the chicken's natural juices.

The key to perfect Parmesan crusted chicken lies in the proper preparation of both the breading station and the chicken itself. When done correctly, the result is a perfectly crispy exterior that gives way to tender, juicy meat inside – a textural contrast that makes this dish so appealing.

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian seasoned breadcrumbs
• 1 cup freshly grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup olive oil

Begin by preparing the chicken breasts. If they're uneven in thickness, place them between two sheets of plastic wrap and gently pound them to an even ½-inch thickness.

Pat the chicken dry with paper towels and season both sides with salt and pepper.

Set up a breading station with three shallow dishes. Place flour in the first dish, beaten eggs in the second, and combine breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning in the third.

Dredge each chicken breast first in flour, then egg, and finally in the breadcrumb-Parmesan mixture, pressing gently to ensure the coating adheres well.

Heat olive oil in a large skillet over medium heat until shimmering. Place the breaded chicken breasts in the pan and cook for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).

Work in batches if necessary to avoid overcrowding the pan, adding more oil as needed.

For the best results, grate the Parmesan cheese fresh rather than using pre-grated varieties, as fresh Parmesan will melt and brown better.

Allow the cooked chicken to rest on a wire rack or paper towel-lined plate for a few minutes before serving to maintain crispiness.

If the breading starts to brown too quickly, reduce the heat to medium-low to ensure the chicken cooks through without burning the coating.

Cilantro Lime Grilled Chicken

Bright, zesty, and bursting with fresh flavors, Cilantro Lime Grilled Chicken transforms ordinary chicken breasts into a vibrant Mexican-inspired dish. The combination of tangy lime juice, fresh cilantro, and carefully selected spices creates a marinade that not only flavors the meat but also helps keep it moist during grilling.

This versatile dish pairs perfectly with rice, tortillas, or a fresh salad, making it an excellent choice for summer cookouts or weeknight dinners. The marinade does most of the work, infusing the chicken with bold flavors while you attend to other tasks, and the actual cooking time is relatively brief.

• 4 boneless, skinless chicken breasts
• 1/2 cup fresh lime juice
• 1/4 cup olive oil
• 1 cup fresh cilantro, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 jalapeño, seeded and minced (optional)

In a large bowl, combine lime juice, olive oil, chopped cilantro, minced garlic, cumin, chili powder, salt, pepper, and jalapeño if using. Whisk the ingredients together until well combined. Add the chicken breasts to the marinade, making sure each piece is well-coated.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours for more intense flavor.

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

Once cooked, transfer the chicken to a clean plate and tent loosely with foil. Let the meat rest for 5-10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness.

For best results, avoid marinating the chicken for more than 8 hours, as the acid from the lime juice can start to break down the meat's texture. If cooking indoors, a grill pan or cast-iron skillet can be used instead of an outdoor grill. For even cooking, pound thicker parts of the chicken breasts to achieve uniform thickness before marinating.

One-Pan Mushroom Swiss Chicken

A classic combination of tender chicken breast, earthy mushrooms, and melted Swiss cheese creates a restaurant-worthy meal that comes together in a single pan. This dish captures the essence of comfort food while maintaining a level of sophistication that makes it suitable for both family dinners and entertaining guests.

The key to this recipe's success lies in properly browning the mushrooms and creating a rich, savory sauce that complements the chicken without overwhelming it. The Swiss cheese adds a nutty, creamy element that brings all the flavors together, while keeping the chicken moist during the cooking process.

• 4 boneless, skinless chicken breasts
• 8 oz cremini mushrooms, sliced
• 4 slices Swiss cheese
• 3 tablespoons butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 teaspoon thyme
• Salt and pepper to taste

Season chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts for 5-6 minutes on each side until golden brown. Remove chicken from the pan and set aside.

Add butter to the same pan and let it melt. Add sliced mushrooms and cook until they release their moisture and turn golden brown, about 5-7 minutes.

Add minced garlic and thyme, cooking for another minute until fragrant. Pour in chicken broth and scrape up any browned bits from the bottom of the pan.

Return chicken to the pan and reduce heat to medium-low. Top each chicken breast with sautéed mushrooms and a slice of Swiss cheese. Cover the pan and cook for 5-7 minutes, or until the cheese is melted and the chicken is cooked through (internal temperature should reach 165°F).

For best results, choose mushrooms of similar size and slice them evenly for consistent cooking. If the chicken breasts are very thick, butterfly them or pound them to an even thickness before cooking.

The sauce can be thickened with a cornstarch slurry if desired, and fresh herbs can be substituted for dried ones at a ratio of 3:1.

Balsamic Glazed Chicken With Tomatoes

Balsamic glazed chicken with tomatoes combines the rich, tangy flavors of aged balsamic vinegar with sweet cherry tomatoes and tender chicken breasts. The sauce reduces to create a glossy coating that transforms ordinary chicken into an elegant Italian-inspired dish.

As the tomatoes cook down with the balsamic vinegar, they release their natural sweetness and create a vibrant sauce that perfectly complements the lean chicken breast. This recipe offers a healthy yet sophisticated meal option that can be prepared in under 30 minutes, making it suitable for both weeknight dinners and special occasions.

• 4 boneless, skinless chicken breasts
• 2 cups cherry tomatoes, halved
• 1/2 cup balsamic vinegar
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

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

Add minced garlic to the same pan and sauté for 30 seconds until fragrant. Add cherry tomatoes and cook for 2-3 minutes until they begin to soften. Pour in balsamic vinegar, dried basil, and oregano, stirring to combine. Bring the mixture to a simmer and cook for 2-3 minutes until the vinegar begins to reduce.

Return the chicken to the pan, nestling it among the tomatoes. Reduce heat to medium-low and cook for an additional 5-7 minutes, occasionally spooning the sauce over the chicken, until the sauce has thickened and the chicken is cooked through (internal temperature should reach 165°F). Garnish with fresh basil leaves before serving.

For best results, choose high-quality balsamic vinegar, as it will significantly impact the final taste of the dish. If the sauce becomes too thick, add a few tablespoons of chicken broth to thin it out.

Allow the chicken to rest for 5 minutes before serving to ensure the juices redistribute throughout the meat. This dish pairs well with pasta, rice, or crusty bread to soak up the delicious sauce.

Spinach and Feta Stuffed Chicken

Spinach and Feta Stuffed Chicken combines the lean protein of chicken breast with the earthy flavors of fresh spinach and the tangy richness of feta cheese. This Mediterranean-inspired dish transforms ordinary chicken into an elegant meal that looks impressive yet requires minimal culinary expertise.

The key to this recipe's success lies in creating a pocket in the chicken breast that holds the flavorful stuffing without allowing it to escape during cooking. When properly prepared, the outside develops a golden-brown crust while the inside remains moist and tender, with the melted feta and wilted spinach creating a creamy filling that infuses the chicken with flavor.

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach leaves
• 1 cup crumbled feta cheese
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• ½ teaspoon lemon zest
• Salt and black pepper to taste
• Kitchen twine or toothpicks

Using a sharp knife, create a horizontal pocket in each chicken breast by cutting into the thickest side, being careful not to cut all the way through. Season both the outside and inside of the chicken breasts with salt and pepper.

In a bowl, combine the spinach, feta cheese, minced garlic, oregano, and lemon zest. Stuff each chicken breast with equal portions of the spinach and feta mixture. Secure the openings with kitchen twine or toothpicks to prevent the filling from falling out during cooking.

Heat olive oil in a large ovenproof skillet over medium-high heat. Once hot, place the stuffed chicken breasts in the skillet and sear for 3-4 minutes on each side until golden brown.

Transfer the skillet to a preheated 375°F oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Let the chicken rest for 5 minutes before removing the twine or toothpicks and serving.

For best results, avoid overstuffing the chicken breasts as this can make them difficult to seal and cook evenly. If the spinach leaves are large, roughly chop them before mixing with the feta.

To prevent the feta from becoming too dry during cooking, consider mixing it with a tablespoon of cream cheese or ricotta. Always let the chicken rest after cooking to allow the juices to redistribute and keep the meat moist.

BBQ Ranch Chicken Breast

BBQ Ranch Chicken Breast combines the smoky sweetness of barbecue sauce with the creamy, herbal flavors of ranch seasoning. This fusion creates a uniquely American taste that transforms ordinary chicken breasts into a crowd-pleasing main course perfect for both casual family dinners and backyard gatherings.

This recipe requires minimal preparation but delivers maximum flavor, as the chicken breasts are first seasoned with ranch seasoning mix, then basted with BBQ sauce during cooking to create layers of complementary flavors. The result is tender, juicy chicken with a perfectly caramelized exterior that's both tangy and savory.

• 4 boneless, skinless chicken breasts
• 2 tablespoons ranch seasoning mix
• 1 cup BBQ sauce
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Pat the chicken breasts dry with paper towels and season generously with ranch seasoning mix, garlic powder, salt, and pepper on both sides. Allow the seasoned chicken to rest at room temperature for 10-15 minutes to ensure even cooking.

Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the pan and cook for 6-7 minutes on the first side until golden brown. Flip the chicken and cook for an additional 5-6 minutes on the other side.

Reduce heat to medium-low and brush each chicken breast generously with BBQ sauce. Continue cooking for 3-4 minutes, occasionally basting with additional BBQ sauce, until the chicken reaches an internal temperature of 165°F and the sauce has caramelized. Remove from heat and let rest for 5 minutes before serving. Serve with additional warm BBQ sauce if desired.

For best results, choose chicken breasts of similar size and thickness, or pound them to even thickness before cooking. If the BBQ sauce begins to burn during cooking, reduce heat immediately and add a splash of water to the pan.

The type of BBQ sauce used will significantly impact the final taste, so choose one that matches your preferred level of sweetness and smokiness. Avoid moving the chicken too frequently in the pan to achieve a proper sear and caramelization.

Thai Coconut Curry Chicken

This aromatic Thai coconut curry chicken transforms ordinary chicken breasts into an exotic, flavorful dish that brings the vibrant tastes of Southeast Asian cuisine to your kitchen. The rich coconut milk creates a silky smooth curry sauce, while traditional Thai ingredients like lemongrass, ginger, and lime leaves infuse the dish with authentic flavors.

The beauty of this recipe lies in its versatility and depth of flavor, despite being relatively simple to prepare. The chicken breasts remain tender and juicy as they simmer in the fragrant coconut curry sauce, absorbing the complex blend of sweet, savory, and slightly spicy notes that make Thai cuisine so distinctive.

• 4 boneless, skinless chicken breasts
• 2 cans (14 oz each) coconut milk
• 3 tablespoons Thai red curry paste
• 2 stalks lemongrass, bruised
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 red bell pepper, sliced
• 1 onion, sliced
• 4 kaffir lime leaves
• 2 inches fresh ginger, sliced
• Fresh basil leaves
• Jasmine rice for serving

Cut the chicken breasts into 1-inch pieces and set aside. In a large deep skillet or wok, heat the coconut cream (the thick part that rises to the top of the coconut milk) over medium heat until it begins to separate and become oily. Add the curry paste and fry for 2-3 minutes until fragrant, stirring constantly to prevent burning.

Add the chicken pieces to the pan and stir to coat with the curry mixture. Cook for 5 minutes, stirring occasionally. Pour in the remaining coconut milk, and add the lemongrass, ginger, lime leaves, fish sauce, and brown sugar. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.

Add the sliced bell pepper and onion to the curry. Continue cooking for another 8-10 minutes until the vegetables are tender-crisp and the chicken is completely cooked through. The sauce should be slightly thickened. Remove the lemongrass, ginger slices, and lime leaves before serving. Garnish with fresh basil leaves and serve hot over jasmine rice.

For the best results, use full-fat coconut milk as light versions won't provide the same rich texture and flavor. If kaffir lime leaves aren't available, substitute with lime zest. The curry can be made ahead and reheated, as the flavors often improve after resting for a day. If you prefer a spicier curry, add Thai bird's eye chilies or additional curry paste to taste.

Classic Chicken Piccata

This bright and tangy Italian-American dish transforms chicken breasts into an elegant meal with a light, lemony sauce punctuated by briny capers. The chicken is dredged in flour and pan-fried until golden, then finished in a sauce made with white wine, fresh lemon juice, and butter.

The key to perfect chicken piccata lies in creating thin, even cutlets that cook quickly and evenly, while developing a delicate golden crust. The sauce should be light yet rich, with the perfect balance of acidity from the lemon and saltiness from the capers, all brought together by the silky butter finish.

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 4 tablespoons butter, divided
• 2 tablespoons olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 3 tablespoons capers, drained
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Butterfly each chicken breast and split completely in half, or pound between plastic wrap to 1/4-inch thickness. Season both sides with salt and pepper, then dredge in flour, shaking off excess.

Heat 2 tablespoons each of butter and olive oil in a large skillet over medium-high heat until butter is melted and foamy.

Add the chicken cutlets to the pan and cook for 3-4 minutes on each side until golden brown and cooked through. Work in batches if necessary to avoid overcrowding the pan. Transfer the cooked chicken to a warm plate and tent with foil to keep warm.

In the same pan, add white wine and scrape up any brown bits from the bottom. Add lemon juice and chicken broth, bringing the mixture to a simmer. Cook for 3-4 minutes until slightly reduced.

Stir in capers and remaining 2 tablespoons of butter, swirling the pan until the butter is melted and the sauce is slightly thickened. Return chicken to the pan, turning to coat with sauce, and sprinkle with fresh parsley before serving.

For the best results, make sure your chicken cutlets are of uniform thickness to ensure even cooking. The sauce should be made and served immediately – it doesn't hold well for long periods.

If the sauce becomes too thick, thin it with a little additional chicken broth. Always use fresh lemon juice rather than bottled for the brightest flavor, and try to find smaller capers as they tend to have a more delicate flavor that won't overwhelm the dish.