12 Chicken Breast Recipes From Grandma’s Cookbook

Did you know that 65% of home cooks say their most treasured recipes came from their grandmothers? You'll find that same nurturing wisdom in these 12 time-tested chicken breast recipes, each perfected through generations of family dinners. From the golden-brown crust of Classic Pan-Seared Chicken to the creamy comfort of Chicken and Rice Casserole, these dishes carry the secrets of proper temperature control, seasoning balance, and cooking times that'll ensure your chicken stays tender and juicy. Let's explore how your grandmother's techniques can transform ordinary chicken into memorable meals.

Classic Pan-Seared Chicken Breast

Pan-seared chicken breast is one of the most fundamental yet satisfying dishes in home cooking. With just a few basic ingredients and proper technique, you can create a perfectly golden-brown exterior while maintaining a juicy, tender interior.

The key to success lies in the preparation and timing. By bringing the chicken to room temperature and ensuring even thickness, you'll achieve consistent cooking throughout. This straightforward method focuses on enhancing the natural flavors of the chicken without overwhelming it with complex seasonings.

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons butter
• Paper towels for drying

Remove chicken breasts from the refrigerator 30 minutes before cooking to bring them to room temperature. During this time, pat them dry thoroughly with paper towels to ensure a better sear. Season both sides generously with salt and pepper.

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

Add butter to the pan during the final 2 minutes of cooking. As the butter melts, tilt the pan slightly and use a spoon to baste the chicken with the melted butter mixture. Cook until the internal temperature reaches 165°F (74°C).

Remove from heat and let rest for 5 minutes before serving to allow the juices to redistribute throughout the meat.

For optimal results, ensure the chicken breasts are of similar thickness by butterflying or pounding thicker pieces before cooking. If the chicken browns too quickly, reduce heat to medium to prevent burning while allowing the interior to cook completely.

The finished chicken can be served immediately or stored in an airtight container in the refrigerator for up to three days, though it's best enjoyed fresh.

Herb-Roasted Chicken With Root Vegetables

Herb-roasted chicken breasts paired with seasonal root vegetables creates a complete, nourishing meal that fills the kitchen with an inviting aroma.

The combination of fresh herbs and the natural sweetness of roasted vegetables transforms simple ingredients into a restaurant-worthy dish.

This one-pan meal brings together the earthy flavors of root vegetables with succulent chicken, all enhanced by a blend of aromatic herbs. The vegetables absorb the chicken's natural juices during roasting, while the herbs infuse everything with their distinctive flavors, creating a harmonious balance of tastes and textures.

• 4 chicken breasts, bone-in and skin-on
• 2 carrots, cut into 2-inch pieces
• 2 parsnips, cut into 2-inch pieces
• 3 medium potatoes, quartered
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 4 garlic cloves, minced
• 1 tablespoon lemon zest
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter, melted

Preheat the oven to 400°F (200°C).

In a large roasting pan, toss the prepared root vegetables with half of the olive oil, half of the herbs, and a portion of the salt and pepper. Spread them evenly across the bottom of the pan, creating a natural bed for the chicken.

Mix the remaining olive oil, herbs, garlic, lemon zest, salt, and pepper in a small bowl. Pat the chicken breasts dry with paper towels, then gently loosen the skin without removing it completely. Rub the herb mixture under the skin and all over the chicken.

Place the chicken breasts skin-side up on top of the vegetables. Drizzle the melted butter over the chicken and vegetables.

Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. Baste the chicken with pan juices halfway through cooking. Let the dish rest for 5-10 minutes before serving.

For the best results, choose root vegetables of similar size to ensure even cooking. If the vegetables are cooking faster than the chicken, cover them with foil while leaving the chicken exposed to maintain a crispy skin.

This dish can be prepared up to a day ahead by combining the herbs and oil, but wait to add them to the chicken until just before cooking.

Creamy Chicken and Rice Casserole

Creamy Chicken and Rice Casserole is a comforting dish that combines tender chicken breast, fluffy rice, and a rich, velvety sauce. This hearty meal has been a family favorite for generations, offering the perfect balance of protein, carbohydrates, and creamy goodness in every bite.

This one-dish wonder isn't only delicious but also incredibly practical, as it can be prepared ahead of time and feeds a crowd with minimal effort. The combination of pre-cooked chicken breast and rice, bound together with a savory cream sauce and topped with crispy breadcrumbs, creates a satisfying meal that's perfect for busy weeknights or weekend gatherings.

• 3 cups cooked white rice
• 2 cups cooked chicken breast, diced
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 cup chicken broth
• 1 cup frozen peas and carrots
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1 cup breadcrumbs
• 3 tablespoons butter, melted
• Salt and pepper to taste

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. In a large bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, and chicken broth, whisking until smooth.

Add the diced chicken, cooked rice, frozen vegetables, onion, and garlic, stirring until all ingredients are well incorporated.

Transfer the mixture to the prepared baking dish and spread it evenly. Top with shredded cheddar cheese. In a small bowl, combine the melted butter with breadcrumbs, then sprinkle this mixture evenly over the cheese layer.

Cover the casserole with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the top is golden brown and the edges are bubbling. Let the casserole rest for 10 minutes before serving.

For the best results, avoid overcooking the rice before adding it to the casserole, as it will continue to cook in the oven. If preparing ahead, assemble the casserole but wait to add the breadcrumb topping until just before baking.

The casserole can be stored in the refrigerator for up to 3 days and reheated in the oven until warm throughout.

Sunday Chicken Pot Pie

This comforting chicken pot pie recipe transforms leftover roasted chicken into a hearty, soul-warming meal perfect for Sunday family dinners. The flaky, buttery crust encases a creamy filling packed with tender chicken and colorful vegetables, creating a dish that epitomizes home-style cooking.

While many modern versions use store-bought pie crust, this recipe features a homemade pastry that's worth the extra effort. The filling strikes a perfect balance between creamy and chunky textures, with each bite delivering a medley of flavors that blend seamlessly together.

• 2 cups cooked, diced chicken
• 2 pie crusts (top and bottom)
• 1 cup diced carrots
• 1 cup frozen peas
• 1 cup diced potatoes
• 1/2 cup diced onions
• 1/2 cup diced celery
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 egg (for egg wash)

Preheat the oven to 425°F (220°C). Line a 9-inch pie dish with the bottom crust and refrigerate while preparing the filling. In a large saucepan, melt butter over medium heat and sauté onions and celery until softened.

Add flour and cook for 1 minute, stirring constantly to create a roux. Gradually stir in chicken broth and milk, cooking until the mixture thickens. Add carrots and potatoes, simmering for 10 minutes until vegetables begin to soften.

Stir in chicken, peas, salt, pepper, and thyme. Remove from heat and let cool slightly before filling the pie crust. Pour the filling into the prepared bottom crust. Cover with the top crust, crimp edges to seal, and cut several slits in the top to allow steam to escape.

Brush the top crust with beaten egg for a golden finish. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. For best results, let the pot pie rest for 10-15 minutes before serving to allow the filling to set.

To prevent a soggy bottom crust, blind bake the bottom crust for 10 minutes before adding the filling. The filling can be made a day ahead and refrigerated, but assemble and bake the pie just before serving for optimal texture and flavor.

Lemon Butter Chicken Breast

Lemon butter chicken breast is a bright and flavorful variation of the classic pan-seared chicken that adds a citrusy punch to your dinner table. The combination of fresh lemon juice, butter, and herbs creates a silky sauce that perfectly complements the tender chicken while keeping it moist and succulent.

This dish transforms ordinary chicken breast into an elegant meal that's both weeknight-friendly and impressive enough for company. The key lies in creating a proper sear on the chicken before letting it finish cooking in the vibrant lemon butter sauce, which reduces to create a velvety coating on each piece.

• 4 boneless, skinless chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 4 tablespoons butter
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 2 lemons (juice of both, zest of one)
• 1 teaspoon dried thyme
• Fresh parsley for garnish

Season chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-7 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 butter and minced garlic. Cook until garlic becomes fragrant, about 30 seconds. Add chicken broth, lemon juice, lemon zest, and thyme, stirring to combine and scraping up any browned bits from the bottom of the pan.

Return chicken to the pan and let it simmer in the sauce for 5-7 minutes, or until the internal temperature reaches 165°F (74°C) and the sauce has reduced slightly. Occasionally spoon the sauce over the chicken as it cooks. Once done, garnish with fresh parsley before serving.

For optimal results, ensure your chicken breasts are of even thickness by butterflying or pounding them before cooking. The sauce can be made richer by adding an extra tablespoon of butter at the end, or lighter by using less butter and more chicken broth.

If the sauce becomes too thick, thin it with additional chicken broth; if too thin, let it reduce longer before adding the chicken back to the pan.

Old-Fashioned Chicken and Dumplings

Old-fashioned chicken and dumplings is a quintessential comfort food that has graced Southern dinner tables for generations. This hearty, soul-warming dish transforms simple ingredients into a rich, creamy stew topped with pillowy dumplings that soak up the flavorful broth.

While many modern versions use shortcuts, this traditional recipe stays true to its roots, requiring a bit more time but delivering unmatched flavor and texture. The key lies in making the chicken broth from scratch and crafting dumplings that are light yet substantial enough to hold their shape in the bubbling stew.

• 1 whole chicken (3-4 pounds), cut into pieces
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 onion, diced
• 2 bay leaves
• 2 teaspoons salt
• 1 teaspoon black pepper
• 8 cups water

For the dumplings:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 3 tablespoons cold butter
• 3/4 cup cold milk

Place chicken pieces in a large Dutch oven with water, celery, carrots, onion, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour or until chicken is tender and easily falls off the bone.

Remove chicken from the pot and let cool slightly before shredding the meat, discarding skin and bones. Strain the broth and return it to the pot with the shredded chicken.

For the dumplings, combine flour, salt, and baking powder in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. On a floured surface, roll dough to 1/8-inch thickness and cut into 1-inch wide strips.

Bring the chicken and broth back to a simmer. Drop dumpling strips one at a time into the simmering broth, stirring gently to prevent sticking. Cover and cook for 15-20 minutes until dumplings are tender and have expanded. The broth will thicken naturally from the flour in the dumplings.

For best results, maintain a gentle simmer throughout cooking – vigorous boiling can make the dumplings fall apart. The dough should be handled as little as possible to ensure tender dumplings, and be sure to drop them into the broth one at a time to prevent clumping.

The stew should be served immediately while the dumplings are at their best, though leftovers can be stored in the refrigerator for up to three days.

Country-Style Breaded Chicken Cutlets

Country-style breaded chicken cutlets bring comfort food to a whole new level with their crispy golden exterior and tender, juicy interior. This classic preparation method transforms ordinary chicken breasts into a satisfying meal that's both elegant and homey.

The key to perfect chicken cutlets lies in proper preparation and careful attention to the breading process. By pounding the chicken to an even thickness and using a three-stage breading station, you'll achieve that coveted crunchy coating that seals in the moisture and creates the signature texture this dish is known for.

• 4 boneless, skinless chicken breasts
• 2 cups all-purpose flour
• 3 large eggs
• 2 cups seasoned breadcrumbs
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup vegetable oil for frying
• 1 lemon, cut into wedges (for serving)

Begin by butterflying each chicken breast horizontally and placing them between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even 1/4-inch thickness. Season both sides with salt and pepper.

Set up your breading station with three shallow dishes: one with flour, one with beaten eggs, and one with seasoned breadcrumbs mixed with garlic powder. Dredge each cutlet first in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly with breadcrumbs, pressing gently to ensure even coverage.

Heat vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, fry the cutlets for 3-4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

For the crispiest results, maintain oil temperature between 350-375°F and avoid moving the cutlets too much while cooking. Let the breaded cutlets rest on a wire rack for 5 minutes before serving to prevent the coating from becoming soggy.

These cutlets can be kept warm in a 200°F oven for up to 30 minutes or reheated in a 350°F oven for 10 minutes to restore crispiness.

Simple Chicken Noodle Soup

Simple and comforting, chicken noodle soup has been a trusted remedy for cold days and under-the-weather moments for generations. This recipe builds on the basic pan-seared chicken technique to create a hearty, warming soup that nourishes both body and soul.

The key to a flavorful chicken noodle soup lies in building layers of flavor, starting with properly seared chicken and creating a rich broth enhanced by aromatic vegetables. While some recipes call for pre-made stock, this version creates its own robust broth as it cooks, allowing the ingredients to meld together naturally.

• 2 chicken breasts, cut into bite-sized pieces
• 8 cups water
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 oz egg noodles
• 2 tablespoons olive oil
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Heat olive oil in a large pot over medium-high heat. Season the chicken pieces with salt and pepper, then sear them until golden brown on all sides, about 5-7 minutes. Remove the chicken and set aside.

Add onions, carrots, and celery to the same pot, scraping up any browned bits from the bottom. Cook the vegetables until the onions become translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.

Return the chicken to the pot and add water, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.

Add egg noodles and cook for an additional 6-8 minutes until the noodles are tender. Stir in fresh parsley before serving.

For the best results, avoid overcooking the noodles as they can become mushy. If planning to store leftovers, consider cooking and storing the noodles separately from the soup, combining them only when serving.

The soup can be refrigerated for up to 4 days or frozen for up to 3 months without the noodles.

Homestyle Chicken and Gravy

Homestyle chicken and gravy brings back memories of Sunday family dinners, with its rich, comforting flavors and tender meat that falls off the bone. This classic dish transforms simple chicken breasts into a hearty meal that pairs perfectly with mashed potatoes or rice.

While many modern versions of this recipe exist, this traditional approach focuses on developing deep flavors through proper browning and a slow-cooked gravy made from scratch. The key is allowing enough time for the flavors to meld together while keeping the chicken moist and tender throughout the cooking process.

• 4 chicken breasts, bone-in
• 3 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup whole milk
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter

Season chicken breasts with salt and pepper, then dust with 1 tablespoon of flour.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Place chicken breasts skin-side down and cook for 5-7 minutes until golden brown. Flip and cook for another 5 minutes, then remove chicken and set aside.

In the same skillet, add butter and onions, cooking until translucent.

Add garlic and cook for another minute.

Sprinkle remaining flour over the onion mixture and stir constantly for 2-3 minutes to create a roux.

Gradually whisk in chicken broth and milk, stirring continuously to prevent lumps from forming.

Return chicken to the skillet, reduce heat to low, and cover.

Simmer for 25-30 minutes or until chicken reaches an internal temperature of 165°F (74°C) and gravy has thickened to desired consistency.

Occasionally baste the chicken with the gravy during cooking.

For best results, use room temperature ingredients and avoid moving the chicken while it's browning to achieve a proper crust.

The gravy can be adjusted for thickness by adding more broth to thin it out or simmering longer to thicken it.

Leftover gravy can be stored separately from the chicken and reheated gently on the stovetop with a splash of milk or broth to restore its consistency.

Baked Parmesan Chicken Breast

Baked Parmesan chicken breast transforms ordinary chicken into a crispy, flavorful main dish that's both elegant and comforting. The combination of seasoned breadcrumbs and freshly grated Parmesan cheese creates a golden crust that seals in moisture while adding a delightful Italian-inspired taste.

This dish stands out from traditional pan-fried versions by using the oven's even heat to create a uniformly crispy coating without excess oil. The result is a healthier alternative that doesn't sacrifice flavor or texture, making it perfect for family dinners or casual entertaining.

• 4 boneless, skinless chicken breasts
• 1 cup breadcrumbs
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 2 tablespoons olive oil
• 1/4 cup fresh parsley, chopped (for garnish)

Preheat the oven to 400°F (200°C) and lightly grease a baking dish with olive oil. In a shallow bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, Italian herbs, salt, and pepper. Place the beaten eggs in a separate shallow bowl.

Pat the chicken breasts dry with paper towels. If they're uneven in thickness, pound them between two sheets of plastic wrap until they reach an even thickness of about 1/2 inch.

Dip each chicken breast first in the beaten eggs, then coat thoroughly in the breadcrumb mixture, pressing gently to ensure the coating adheres well.

Place the breaded chicken breasts in the prepared baking dish and drizzle with olive oil. Bake for 20-25 minutes, or until the coating is golden brown and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before serving, then garnish with fresh parsley.

For best results, use freshly grated Parmesan cheese rather than pre-grated varieties, as it melts better and provides superior flavor.

Allow the chicken to come to room temperature for 15 minutes before cooking, and avoid overcrowding the baking dish to ensure even browning. The leftovers can be stored in an airtight container for up to 3 days, though reheating in the oven rather than microwave will help maintain the crispy coating.

Stovetop Chicken and Biscuits

Stovetop Chicken and Biscuits is a comforting one-pan meal that combines tender chicken pieces with fluffy drop biscuits, all simmered in a rich, creamy sauce. This simplified version brings all the flavors of traditional chicken and biscuits without requiring an oven, making it perfect for warm weather or when oven space is limited.

The key to this recipe's success lies in creating a well-seasoned base sauce and properly timing the addition of the biscuit dough. The biscuits cook directly in the simmering sauce, absorbing the savory flavors while maintaining their light, fluffy texture.

• 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups all-purpose flour, divided
• 4 tablespoons butter
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons baking powder
• 3/4 cup milk
• 1 cup frozen peas

Start by coating the chicken pieces in 1/2 cup flour. Heat butter in a large, deep skillet over medium-high heat and brown the chicken in batches until golden, about 5 minutes per batch. Remove chicken and set aside.

In the same pan, sauté onion, carrots, and celery until softened, about 5 minutes.

Create the sauce by stirring in the remaining flour, then gradually add chicken broth and cream, stirring constantly to prevent lumps. Add thyme, salt, and pepper. Return chicken to the pan and simmer for 10 minutes, stirring occasionally.

While the chicken simmers, prepare the biscuit dough by combining 1 1/2 cups flour with baking powder in a bowl, then stir in milk until just combined.

Drop spoonfuls of biscuit dough onto the simmering chicken mixture, cover the pan, and cook on low heat for 15 minutes without lifting the lid.

Add frozen peas during the last 5 minutes of cooking. The biscuits are done when they're firm and cooked through.

For best results, maintain a gentle simmer while cooking the biscuits – too high heat will cause the sauce to scorch. The biscuit dough should be fairly thick but still droppable from a spoon. If the sauce becomes too thick during cooking, thin it with additional broth or cream.

This dish is best served immediately while the biscuits are at their fluffiest.

Family-Favorite Chicken Salad

A classic chicken salad combines the perfect balance of tender chicken, crisp vegetables, and creamy dressing to create a versatile dish that works equally well for lunch boxes, picnics, or light dinners. This family-favorite recipe transforms simple ingredients into a memorable meal that can be prepared in advance and customized to suit individual tastes.

While many modern variations incorporate exotic ingredients, this traditional version stays true to its roots with a straightforward combination of flavors that both children and adults enjoy. The key lies in properly cooking the chicken and achieving the right balance of mayonnaise to ensure the salad is creamy but not overly heavy.

• 2 cooked chicken breasts, diced
• 1 cup mayonnaise
• 2 celery stalks, finely chopped
• 1/4 cup red onion, finely diced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup sliced almonds (optional)
• 2 tablespoons fresh lemon juice

Begin by cutting the cooled chicken breasts into uniform 1/2-inch cubes. Place the diced chicken in a large mixing bowl and add the finely chopped celery and red onion. The uniform size of the ingredients ensures each bite contains a good mixture of flavors and textures.

In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until well combined. Pour this dressing over the chicken mixture and fold gently until all ingredients are evenly coated.

Add the chopped parsley and sliced almonds, if using, and mix again carefully to avoid breaking up the chicken pieces.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, taste and adjust the seasoning as needed, adding more salt, pepper, or lemon juice to achieve the desired flavor.

For best results, use chicken that has completely cooled before mixing with other ingredients. The salad can be stored in an airtight container in the refrigerator for up to three days, though the almonds may lose their crunch over time.

If preparing in advance for a party or gathering, consider adding the nuts just before serving to maintain their texture.