10 Chicken Breast Recipes From Five Ingredients

Just like a blank canvas awaits an artist's touch, your chicken breast can transform into countless masterpieces using only five ingredients. You'll discover how simple pantry staples can create everything from honey-kissed grilled perfection to zesty lemon-herb delights. Whether you're a busy parent or a cooking novice, these 10 recipes will revolutionize your weeknight dinner routine. Get ready to explore how these carefully crafted combinations turn ordinary chicken into extraordinary meals.

Grilled Honey Garlic Chicken Breast

Grilled Honey Garlic Chicken Breast is a perfect combination of sweet and savory flavors that transform an ordinary chicken breast into a memorable meal. The natural sugars in honey create a beautiful caramelization on the grill, while garlic adds depth and complexity to the dish.

This straightforward recipe requires minimal preparation but delivers maximum flavor. The honey-based marinade not only adds taste but also helps keep the chicken moist during grilling, solving the common problem of dry chicken breasts.

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

Begin by checking the chicken breasts for even thickness. If needed, place them between two sheets of plastic wrap and gently pound the thicker parts with a meat mallet until uniform. This ensures even cooking throughout.

In a medium bowl, combine honey, minced garlic, olive oil, salt, and pepper. Mix well until thoroughly combined. Add the chicken breasts to the marinade, turning them to coat all sides evenly. Allow the chicken to marinate at room temperature for 15-20 minutes, but no longer as the honey can make the meat too soft.

Preheat your grill or grill pan to medium-high heat. Place the marinated chicken breasts on the grill and cook for 6-7 minutes on each side. The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part. Once cooked, transfer the chicken to a clean plate and let it rest for 5 minutes before slicing.

For optimal results, clean and oil your grill grates before cooking to prevent sticking. Watch the chicken carefully as honey can burn quickly; if the outside is browning too fast, move the chicken to a cooler part of the grill or reduce the heat.

Never reuse the marinade unless it's been boiled for at least one minute, and keep a spray bottle of water handy to control any flare-ups caused by dripping marinade.

Lemon Herb Baked Chicken

Lemon herb baked chicken combines bright citrus notes with aromatic herbs to create a light yet satisfying dish. The natural acidity of lemon helps tenderize the chicken while infusing it with a fresh, vibrant flavor that perfectly complements the herb mixture.

This foolproof recipe yields consistently moist and flavorful chicken breasts that can be served as a main course or sliced for salads and sandwiches. The herbs create a fragrant crust while the lemon juice keeps the meat tender throughout the baking process, ensuring each bite is both juicy and packed with flavor.

• 4 boneless, skinless chicken breasts
• 2 lemons
• 3 tablespoons olive oil
• 2 teaspoons fresh thyme, chopped
• 2 teaspoons fresh rosemary, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano

Preheat the oven to 375°F (190°C). Pat the chicken breasts dry with paper towels and place them in a baking dish. In a small bowl, combine the juice of one lemon, olive oil, chopped herbs, minced garlic, salt, and pepper. Pour this mixture over the chicken breasts, ensuring each piece is well-coated.

Slice the remaining lemon into thin rounds and place them on top of the chicken breasts. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and develops a light golden color on top.

Let the chicken rest for 5-10 minutes before serving. During this time, the juices will redistribute throughout the meat, ensuring maximum tenderness. Spoon the pan juices over the chicken just before serving for extra flavor.

For optimal results, bring the chicken to room temperature 20 minutes before cooking, and ensure all breasts are of similar thickness by gently pounding thicker parts. The herb mixture can be prepared up to 24 hours in advance and stored in the refrigerator, but add the lemon juice just before cooking to maintain its fresh flavor.

If using dried herbs instead of fresh, reduce the amounts by half as dried herbs are more concentrated.

Classic Pan-Seared Ranch Chicken

Pan-seared ranch chicken offers a flavorful twist on traditional chicken breast, combining the rich, creamy flavors of ranch seasoning with a perfectly crispy exterior. This recipe transforms ordinary chicken into a restaurant-quality dish while keeping the preparation simple and straightforward.

The key to achieving the perfect pan-seared ranch chicken lies in proper seasoning and temperature control. By coating the chicken in ranch seasoning before searing, you create a delicious crust while maintaining moisture inside. The result is tender, juicy chicken with a satisfying texture and rich ranch flavor that complements any side dish.

• 4 boneless, skinless chicken breasts
• 2 tablespoons ranch seasoning mix
• 2 tablespoons olive oil
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons butter

Pat the chicken breasts dry with paper towels and pound them to even thickness, about 1/2 inch throughout. Season both sides generously with ranch seasoning mix, salt, and black pepper, pressing the seasonings into the meat to ensure they adhere well.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts to the pan, being careful not to overcrowd. Cook for 5-6 minutes on the first side until golden brown.

Add butter to the pan, then flip the chicken and cook for an additional 5-6 minutes, or until the internal temperature reaches 165°F (74°C).

Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing. During this time, the juices will redistribute throughout the meat, ensuring maximum tenderness. If desired, spoon the pan drippings over the chicken before serving.

For optimal results, bring the chicken to room temperature 15-20 minutes before cooking. This ensures even cooking throughout the meat.

Avoid moving the chicken around in the pan while it's searing; letting it develop a proper crust is crucial for both flavor and texture. If your chicken breasts are particularly thick, you can butterfly them before pounding to ensure quicker and more even cooking.

Italian Balsamic Glazed Chicken

Italian Balsamic Glazed Chicken is a delightful combination of sweet and tangy flavors that transforms ordinary chicken breasts into an elegant Mediterranean dish. The rich balsamic vinegar reduces to create a glossy glaze while infusing the meat with its distinctive depth, perfectly complemented by Italian herbs and garlic.

This recipe takes the simplicity of pan-seared chicken and elevates it with a sophisticated sauce that's surprisingly easy to prepare. The key lies in allowing the balsamic vinegar to reduce properly, creating a syrupy consistency that coats the chicken beautifully while maintaining the meat's natural juiciness.

• 4 boneless, skinless chicken breasts
• 1 cup balsamic vinegar
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons honey
• 1 tablespoon butter
• Fresh basil leaves for garnish

Season chicken breasts with salt, pepper, and Italian seasoning. 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 and cooked through. Remove chicken from the pan and set aside.

In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in balsamic vinegar and honey, scraping the bottom of the pan to release any browned bits. Allow the mixture to simmer and reduce by half, about 5-7 minutes, until it becomes syrupy.

Return the chicken to the pan and spoon the glaze over each piece. Add butter and let it melt into the sauce, continuing to baste the chicken for 2-3 minutes. Transfer to serving plates and garnish with fresh basil leaves.

For best results, ensure your balsamic vinegar is of good quality, as it's the primary flavor component. To prevent the chicken from drying out, avoid moving it around in the pan while it's cooking, and let it rest for 5 minutes before serving. If the sauce becomes too thick, thin it with a splash of chicken broth.

The glaze can also be made ahead and reheated when needed.

Spicy Buffalo Style Chicken

Spicy Buffalo Style Chicken combines the heat of cayenne-based hot sauce with the richness of butter to create a classic American dish that's become a staple of sports bars and home kitchens alike.

The chicken breast is transformed into a fiery, tangy masterpiece that delivers the authentic Buffalo flavor without the need for deep frying.

The key to perfect Buffalo chicken lies in achieving the right balance between the hot sauce and butter, creating a sauce that clings to the chicken without becoming too thin or greasy.

When properly prepared, the chicken remains juicy on the inside while developing a slightly crispy exterior that absorbs the signature sauce.

• 4 boneless, skinless chicken breasts
• 1/2 cup Frank's RedHot sauce (or similar cayenne pepper sauce)
• 1/4 cup unsalted butter
• 1 tablespoon white vinegar
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• Salt and black pepper to taste
• 2 tablespoons olive oil

Season the chicken breasts with salt and pepper.

Heat olive oil in a large skillet over medium-high heat.

Cook the chicken breasts for 5-7 minutes on each side until golden brown and cooked through to an internal temperature of 165°F (74°C).

While the chicken cooks, prepare the Buffalo sauce by melting butter in a small saucepan over medium heat.

Add the hot sauce, vinegar, Worcestershire sauce, and garlic powder.

Whisk until well combined and warm, but don't allow to boil.

Remove from heat and keep warm until needed.

Once the chicken is fully cooked, transfer it to a cutting board and let rest for 3-5 minutes.

Slice the chicken into strips or leave whole, then return to the pan over low heat.

Pour the warm Buffalo sauce over the chicken, turning to coat evenly.

Cook for an additional 1-2 minutes until the sauce is well incorporated and bubbling gently.

For optimal results, use room temperature chicken breasts and pat them dry before cooking to ensure better browning.

The sauce can be adjusted for heat preference by varying the ratio of butter to hot sauce – more butter will create a milder sauce, while more hot sauce will increase the heat level.

Serve with classic accompaniments like celery sticks and blue cheese or ranch dressing for the authentic Buffalo experience.

Mediterranean Olive Oil Chicken

Mediterranean Olive Oil Chicken brings together the vibrant flavors of the Mediterranean coast with succulent chicken breast. The dish celebrates the region's most cherished ingredient – olive oil – which serves not only as a cooking medium but as a key flavor component that transforms simple chicken into an elegant meal.

This preparation method relies on quality extra virgin olive oil combined with Mediterranean herbs and lemon to create a light yet satisfying dish. The chicken is first marinated to ensure maximum flavor absorption, then cooked to achieve a golden exterior while maintaining a juicy interior, making it perfect for both casual family dinners and sophisticated entertaining.

• 4 boneless, skinless chicken breasts
• 1/2 cup extra virgin olive oil
• 4 garlic cloves, crushed
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh rosemary, chopped
• 1 lemon, zested and juiced
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

In a large bowl, combine olive oil, crushed garlic, oregano, rosemary, lemon zest, lemon juice, salt, pepper, and red pepper flakes.

Add the chicken breasts to the mixture, ensuring each piece is well-coated. Allow to marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.

Preheat a large skillet over medium-high heat. Remove the chicken from the marinade, letting excess oil drip off.

Place the chicken breasts in the hot skillet and cook for 5-7 minutes on each side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

Once cooked, transfer the chicken to a cutting board and let rest for 5 minutes before slicing. While the chicken rests, you can reduce any remaining pan juices over medium heat to create a flavorful sauce to drizzle over the finished dish.

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

The quality of olive oil significantly impacts the final flavor, so use the best extra virgin olive oil you can find. Store any leftovers in an airtight container in the refrigerator for up to three days.

Sweet Teriyaki Chicken Breast

Teriyaki chicken breast combines the perfect balance of sweet and savory flavors that have made this Japanese-inspired dish a global favorite. The signature glossy glaze comes from the careful reduction of soy sauce, mirin, and sugar, creating a mouth-watering coating that transforms ordinary chicken breast into an extraordinary meal.

The success of teriyaki chicken lies in achieving the right sauce consistency while keeping the chicken breast tender and juicy. This recipe focuses on creating an authentic teriyaki experience using simple ingredients that can be found in most grocery stores, resulting in restaurant-quality chicken that's perfect for both family dinners and special occasions.

• 4 boneless, skinless chicken breasts
• 1/2 cup soy sauce
• 1/4 cup mirin (sweet rice wine)
• 1/4 cup brown sugar
• 2 tablespoons sake (or dry white wine)
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon vegetable oil
• Green onions for garnish

Begin by combining soy sauce, mirin, brown sugar, sake, minced garlic, and grated ginger in a bowl. Reserve half of the mixture for later use as the finishing sauce.

Place the chicken breasts in a shallow dish and pour the remaining marinade over them. Allow the chicken to marinate for 30 minutes to 1 hour in the refrigerator.

Heat vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat dry with paper towels. Place the chicken in the hot skillet and cook for 5-6 minutes on each side, or until golden brown and nearly cooked through.

Pour the reserved sauce into the skillet and reduce heat to medium-low. Allow the sauce to simmer and reduce while occasionally basting the chicken.

Cook for an additional 5-7 minutes, or until the sauce has thickened to a glossy glaze and the chicken reaches an internal temperature of 165°F (74°C). Slice the chicken, garnish with chopped green onions, and serve hot.

For optimal results, avoid overcrowding the pan when cooking the chicken, as this can prevent proper browning and sauce reduction. If the sauce becomes too thick too quickly, add a tablespoon of water to thin it out.

The chicken can be sliced before serving or left whole, depending on presentation preference. Store any leftover chicken in an airtight container in the refrigerator for up to three days.

Mustard Maple Chicken

Mustard and maple syrup create an unexpected yet delightful combination that transforms ordinary chicken breasts into a gourmet meal. The tangy punch of Dijon mustard perfectly balances the sweet richness of pure maple syrup, while aromatic herbs add depth and complexity to the dish.

This recipe offers a sophisticated twist on weeknight chicken, requiring minimal preparation time while delivering maximum flavor. The sauce creates a beautiful glaze during cooking, and the finished dish presents beautifully whether served for a casual family dinner or an elegant gathering.

• 4 boneless, skinless chicken breasts
• 1/4 cup Dijon mustard
• 1/3 cup pure maple syrup
• 1 tablespoon fresh rosemary, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

In a medium bowl, whisk together Dijon mustard, maple syrup, rosemary, garlic, salt, and pepper until well combined. Place chicken breasts in a shallow dish and pour the marinade over them, ensuring each piece is well coated. Allow to marinate in the refrigerator for at least 30 minutes or up to 4 hours.

Preheat the oven to 375°F (190°C). Heat olive oil in an oven-safe skillet over medium-high heat. Remove chicken from marinade, allowing excess to drip off, and place in the hot skillet. Sear for 3-4 minutes on each side until golden brown. Pour the remaining marinade over the chicken.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Baste the chicken with pan juices halfway through cooking. Once done, let the chicken rest for 5 minutes before serving.

For optimal results, bring chicken to room temperature 20 minutes before cooking and ensure breasts are of uniform thickness. The sauce can become quite sticky during cooking, so line your baking dish with parchment paper if not using a non-stick pan.

This dish pairs particularly well with roasted root vegetables or wild rice, which can soak up the flavorful sauce.

Creamy Parmesan Chicken

Creamy Parmesan Chicken combines the richness of Italian cheese with tender chicken breast, creating a restaurant-quality dish that's surprisingly easy to prepare at home. The velvety sauce, made with heavy cream and freshly grated Parmesan, envelops perfectly seasoned chicken cutlets for a meal that feels both sophisticated and comforting.

This classic recipe transforms everyday chicken breast into an elegant dinner by incorporating simple ingredients that work together to create complex flavors. The key lies in properly dredging the chicken and creating a sauce that's rich without being heavy, allowing both the meat and the Parmesan to shine through in every bite.

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• Fresh parsley for garnish

Begin by butterflying each chicken breast horizontally to create two thinner cutlets. In a shallow dish, combine flour, Italian seasoning, garlic powder, salt, and pepper. Dredge each chicken piece in the seasoned flour mixture, shaking off excess.

Heat butter and olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and cook for 4-5 minutes on each side until golden brown and cooked through. Remove chicken from the pan and set aside on a plate.

In the same pan, add minced garlic and sauté for 30 seconds. Pour in chicken broth and heavy cream, scraping the bottom of the pan to release any browned bits. Bring to a simmer and add Parmesan cheese, stirring constantly until the sauce thickens. Return chicken to the pan, coating with sauce, and cook for an additional 2-3 minutes until heated through.

For best results, bring the heavy cream to room temperature before adding it to the pan to prevent curdling. Freshly grated Parmesan cheese works better than pre-grated varieties as it melts more smoothly into the sauce. If the sauce becomes too thick, thin it with additional chicken broth until reaching desired consistency.

BBQ Brown Sugar Chicken

BBQ Brown Sugar Chicken combines sweet and smoky flavors to create a deliciously caramelized exterior while maintaining juicy, tender meat inside. The brown sugar creates a beautiful glaze when combined with traditional BBQ sauce, giving the chicken both visual appeal and a complex flavor profile that's both familiar and unique.

This recipe strikes the perfect balance between convenience and flavor, requiring minimal prep time while delivering maximum taste. The combination of spices and brown sugar creates a rub that not only seasons the meat but also helps to form a delectable crust during cooking, while the BBQ sauce adds moisture and depth to the final dish.

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

In a bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, and salt. Pat the chicken breasts dry with paper towels and rub them with olive oil. Coat each piece thoroughly with the brown sugar spice mixture, pressing gently to help the rub adhere to the meat.

Preheat your grill to medium-high heat (around 375-400°F). Clean and oil the grates to prevent sticking. Place the chicken breasts on the grill and cook for 5-6 minutes on the first side. Flip the chicken and brush the cooked side generously with BBQ sauce.

After another 5-6 minutes, flip the chicken again, brush the other side with BBQ sauce, and cook for an additional 2-3 minutes or until the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before serving. During resting, brush with any remaining BBQ sauce for extra flavor.

For optimal results, bring chicken to room temperature 20 minutes before grilling and ensure pieces are of uniform thickness by gently pounding them. If cooking in colder weather, you may need to adjust cooking times slightly. The brown sugar can burn easily, so keep a close eye on the chicken and move it to a cooler part of the grill if the exterior is browning too quickly.