10 Chicken Breast Recipes From Michelin Chefs

When Michelin-starred chefs prepare chicken breast, they transform this everyday protein into extraordinary masterpieces through precise techniques and innovative flavor combinations. You'll discover how Alain Ducasse creates a perfect herb crust that shatters with each bite, while Thomas Keller's sous vide method ensures impossibly tender results. From Jean-Georges' Asian aromatics to René Redzepi's foraged Nordic herbs, these 10 recipes showcase the remarkable versatility of chicken breast in the hands of culinary masters. Let's explore how these celebrated chefs elevate simple ingredients to sublime heights.

Alain Ducasse's Herb-Crusted Chicken Supreme

Alain Ducasse's take on herb-crusted chicken supreme elevates the classic French preparation to new heights, combining traditional technique with precise execution. The method creates a golden, herb-infused crust while maintaining the delicate moisture of the meat beneath.

This interpretation of chicken supreme focuses on the perfect harmony between fresh herbs and perfectly cooked chicken. The dish showcases the importance of proper temperature control and timing, resulting in a restaurant-quality meal that can be recreated in a home kitchen.

• 2 chicken supremes (breast with wing bone attached)
• 3 tablespoons fresh herbs (parsley, thyme, tarragon)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 cloves garlic, crushed
• 1 shallot, finely minced
• 1/2 cup white wine
• Salt and freshly ground black pepper
• 1 cup chicken stock

Remove chicken from refrigerator 30 minutes before cooking. Pat the supremes dry with paper towels and season generously with salt and pepper. Finely chop the herbs and press them firmly onto the skin side of each supreme.

Heat olive oil and 1 tablespoon of butter in a heavy-bottomed skillet over medium-high heat. Once the butter begins to foam, place the chicken supremes skin-side down and cook for 6-7 minutes until golden brown. Add crushed garlic and shallots around the chicken.

Turn the supremes and reduce heat to medium-low, cooking for another 8-10 minutes until internal temperature reaches 165°F (74°C).

Remove chicken from pan and let rest. Add white wine to the pan, scraping up any browned bits. Reduce wine by half, add chicken stock, and simmer until slightly thickened. Whisk in remaining butter off heat and strain sauce. Serve chicken with the sauce spooned over.

For optimal results, choose chicken supremes of similar size and thickness. The herb crust should be pressed firmly onto the meat to prevent it from falling off during cooking. If the crust browns too quickly, reduce heat immediately to prevent burning while ensuring the chicken cooks through completely. The sauce can be adjusted for thickness by reducing further if needed.

Gordon Ramsay's Pan-Seared Chicken With Lemon Butter

Gordon Ramsay's pan-seared chicken with lemon butter combines classic French techniques with bright citrus flavors to create an elegant yet approachable dish. The method emphasizes achieving perfectly crispy skin while maintaining juicy meat, all enhanced by a rich, tangy sauce that brings the entire dish together.

The key to this recipe's success lies in the careful temperature control and timing, allowing the chicken to develop a golden crust while the butter-based sauce reduces to the perfect consistency. The addition of fresh lemon juice at the end cuts through the richness and adds a sophisticated brightness that elevates this dish beyond a simple chicken dinner.

• 2 chicken breasts, skin-on
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 lemons
• 3 cloves garlic, crushed
• 2 sprigs fresh thyme
• Salt and black pepper
• 1/4 cup chicken stock

Season the chicken breasts generously with salt and pepper on both sides. Heat olive oil in a heavy-bottomed skillet over medium-high heat until shimmering. Place the chicken breasts skin-side down and cook for 6-7 minutes until the skin is golden brown and crispy. Add one tablespoon of butter, crushed garlic, and thyme to the pan.

Turn the chicken breasts over and cook for an additional 5-6 minutes, while basting regularly with the pan juices. Once the internal temperature reaches 165°F (74°C), remove the chicken to a warm plate. Discard the garlic and thyme sprigs, then drain excess fat from the pan, leaving the flavorful brown bits.

Return the pan to medium heat and add chicken stock, scraping up the brown bits. Add remaining butter and the juice of one lemon, stirring constantly until the sauce thickens slightly. Return chicken to the pan briefly to coat with sauce, then serve immediately, garnished with fresh lemon slices and additional sauce spooned over the top.

For optimal results, ensure the chicken breasts are similar in size and thickness, and always let them come to room temperature before cooking. The sauce can break if the heat is too high when adding the butter, so maintain medium heat and whisk constantly. If the sauce becomes too thick, thin it with a small amount of chicken stock, and always taste for seasoning before serving.

Thomas Keller's Sous Vide Chicken Breast

Thomas Keller's approach to sous vide chicken breast exemplifies precision cooking at its finest, producing consistently tender and perfectly cooked results that are nearly impossible to achieve through traditional methods. This technique transforms ordinary chicken breast into an extraordinarily succulent protein that maintains all of its natural flavors and juices.

The beauty of this method lies in its precision temperature control, ensuring the chicken reaches exactly 145°F (63°C) throughout, resulting in meat that's safe to eat while remaining incredibly moist. The gentle cooking process allows the proteins to denature slowly, preventing the tough, stringy texture that often plagues conventionally cooked chicken breasts.

• 2 boneless, skinless chicken breasts
• 2 tablespoons unsalted butter
• 2 sprigs fresh thyme
• 2 cloves garlic, crushed
• Salt and freshly ground black pepper
• 1 tablespoon neutral oil (for finishing)

Fill the sous vide container with water and preheat to 145°F (63°C). Season the chicken breasts generously with salt and pepper on both sides. Place each breast in a separate sous vide bag with a small pat of butter, a sprig of thyme, and a crushed garlic clove. Seal the bags using a vacuum sealer or the water displacement method if using zip-top bags.

Submerge the sealed bags in the preheated water bath, ensuring the chicken breasts are fully underwater. Cook for 1 hour and 30 minutes to 2 hours. The extended cooking time ensures pasteurization while maintaining the ideal texture.

After cooking, remove the bags from the water bath and let the chicken rest in the bags for 5-10 minutes.

To finish, remove the chicken from the bags and pat dry thoroughly with paper towels. Heat a heavy-bottomed skillet over high heat with neutral oil until almost smoking. Sear the chicken breasts for 30-45 seconds per side until golden brown, being careful not to overcook the already perfectly cooked interior.

For optimal results, ensure your chicken breasts are similar in thickness, or butterfly thicker pieces to achieve uniform cooking. The chicken can be held in the water bath for up to 4 hours without degradation in quality, making this method excellent for entertaining.

While a vacuum sealer produces the best results, the water displacement method with high-quality zip-top bags works well for home cooks without specialized equipment.

Massimo Bottura's Parmesan-Crusted Chicken

Massimo Bottura's interpretation of Parmesan-crusted chicken elevates the classic chicken breast by incorporating Italy's prized Parmigiano-Reggiano cheese. This dish pays homage to his Emilian roots while demonstrating how a few high-quality ingredients can transform an everyday protein into something extraordinary.

The secret to this dish lies in creating a perfectly crispy cheese crust while maintaining the chicken's succulence. The aged Parmigiano-Reggiano not only provides a crispy exterior but also infuses the meat with its complex, nutty flavors, creating a harmonious balance of textures and tastes.

• 2 boneless, skinless chicken breasts
• 1 cup finely grated Parmigiano-Reggiano (aged 24-36 months)
• 2 large eggs
• 1 cup all-purpose flour
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fresh thyme leaves
• Salt and black pepper to taste

Begin by butterflying each chicken breast horizontally to create two thinner cutlets. Place them between plastic wrap and gently pound to an even thickness of about ¼ inch. Season both sides generously with salt and pepper. Set up three shallow dishes: one with flour, one with beaten eggs, and one with the grated Parmigiano-Reggiano mixed with fresh thyme.

Dredge each chicken cutlet first in flour, shaking off excess, then dip in beaten egg, and finally press firmly into the Parmesan mixture, ensuring an even coating on both sides. Heat olive oil in a large skillet over medium heat until shimmering.

Place the breaded cutlets in the pan and cook for 3-4 minutes on each side, until the cheese forms a golden-brown crust and the chicken is cooked through. Rest the chicken for 5 minutes on a wire rack to maintain crispiness. This prevents the bottom crust from becoming soggy.

The internal temperature should reach 165°F (74°C), ensuring the chicken is fully cooked while remaining juicy. For optimal results, use freshly grated Parmigiano-Reggiano, as pre-grated cheese won't create the same crispy crust. The cheese should be at room temperature for better adherence to the chicken.

If the pan becomes too hot and the cheese starts browning too quickly, reduce the heat to prevent burning while ensuring the chicken cooks through completely.

Anne-Sophie Pic's Lavender-Infused Chicken

Anne-Sophie Pic's signature lavender-infused chicken combines classic French techniques with the delicate floral notes of Provence. This dish exemplifies her innovative approach to traditional cuisine, creating an elegant harmony between the tender chicken and aromatic lavender.

The key to this recipe lies in the careful balance of lavender, which can easily overwhelm if used too liberally. By combining it with honey and butter, the floral notes become subtle and sophisticated, perfectly complementing the natural flavors of the chicken while creating a memorable dining experience.

• 2 chicken breasts, skin on
• 2 tablespoons dried culinary lavender
• 3 tablespoons honey
• 4 tablespoons unsalted butter
• 2 shallots, finely minced
• 1/2 cup white wine
• 1 cup chicken stock
• Salt and white pepper
• 2 tablespoons olive oil
• Fresh lavender sprigs (for garnish)

Begin by bringing the chicken breasts to room temperature and patting them dry with paper towels. Season both sides generously with salt and white pepper. Crush 1 tablespoon of dried lavender in a mortar and pestle until fragrant, then combine with 2 tablespoons of honey and 2 tablespoons of softened butter to create a paste.

Heat olive oil in a heavy-bottomed skillet over medium-high heat. Place the chicken breasts skin-side down and cook for 6-8 minutes until golden brown. Flip the breasts and add the lavender-honey butter mixture, allowing it to melt around the chicken. Continue cooking for another 5-7 minutes until the internal temperature reaches 165°F (74°C).

Remove the chicken to a warm plate and tent with foil. In the same pan, add shallots and remaining butter, cooking until translucent. Deglaze with white wine, scraping up any browned bits. Add chicken stock and remaining lavender and honey, reducing the sauce by half until it reaches a silky consistency. Strain the sauce, return to the pan, and adjust seasoning to taste.

For the best results, use only culinary lavender, as ornamental varieties can be too potent and bitter. The chicken can be prepared up to 2 hours in advance and reheated gently in the sauce. Serve with the strained sauce and garnish with fresh lavender sprigs, being mindful that the garnish is purely decorative and shouldn't be eaten.

Eric Ripert's Poached Chicken With White Wine

Poaching chicken in white wine is a refined cooking technique that elevates the humble chicken breast into an elegant dish. This method, perfected by renowned chef Eric Ripert, creates tender, succulent meat while infusing it with subtle flavors from the aromatic poaching liquid.

The key to this preparation lies in maintaining a gentle simmer and using quality white wine that complements rather than overwhelms the delicate flavor of the chicken. The result is a versatile dish that can be served hot or cold, making it perfect for both immediate serving and meal preparation.

• 2 boneless, skinless chicken breasts
• 2 cups dry white wine (such as Chablis or Sauvignon Blanc)
• 2 cups chicken stock
• 1 medium onion, thinly sliced
• 2 celery stalks, roughly chopped
• 1 carrot, roughly chopped
• 2 garlic cloves, crushed
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and white pepper to taste

Begin by combining the white wine and chicken stock in a medium saucepan. Add the onion, celery, carrot, garlic, thyme, and bay leaf. Bring the liquid to a simmer over medium heat, then reduce to low to maintain a gentle simmer. Season the poaching liquid with salt and white pepper.

Season the chicken breasts lightly with salt and white pepper. Gently lower them into the simmering liquid, ensuring they're fully submerged. If needed, place a piece of parchment paper on top to keep them submerged. Poach for 15-18 minutes, or until the internal temperature reaches 165°F (74°C).

Once cooked, carefully remove the chicken breasts from the poaching liquid and let them rest for 5 minutes before slicing. The poaching liquid can be strained and reduced to create a light sauce, or reserved for future use.

For optimal results, choose chicken breasts of similar size and thickness to ensure even cooking. The poaching liquid should never reach a rolling boil, as this can toughen the meat.

This dish pairs well with simple vegetable sides and can be enhanced with a light herb sauce or served over mixed greens when chilled.

Daniel Boulud's Truffle-Stuffed Chicken Breast

Truffle-stuffed chicken breast elevates the classic poultry dish to new heights of elegance and sophistication. This interpretation of Daniel Boulud's signature recipe combines the earthy decadence of black truffles with the delicate flavor of premium chicken breast, creating a dish worthy of the finest restaurants.

The key to this preparation lies in the careful butterfly technique and the precise layering of the truffle mixture. While fresh black truffles are traditional, high-quality preserved truffles can serve as an acceptable substitute when fresh aren't in season or readily available.

• 2 large chicken breasts, skin on
• 2 ounces fresh black truffle (or preserved black truffle)
• 4 tablespoons unsalted butter, softened
• 2 tablespoons truffle oil
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1/2 cup chicken stock
• Salt and white pepper
• Kitchen twine

Butterfly each chicken breast by making a horizontal cut through the middle, being careful not to cut all the way through. Open the breast like a book and gently pound between two sheets of plastic wrap until uniformly thin, about 1/4 inch thick. Season both sides with salt and white pepper.

Create the truffle mixture by combining softened butter, finely chopped truffles, minced garlic, and thyme leaves in a bowl. Spread this mixture evenly over the inside of each butterflied breast, leaving a small border around the edges. Carefully roll each breast, starting from the long side, keeping the filling intact. Secure with kitchen twine at 1-inch intervals.

Heat a heavy-bottomed skillet over medium-high heat. Add truffle oil and sear the rolled chicken breasts until golden brown on all sides, about 3-4 minutes per side. Reduce heat to medium-low, add chicken stock, and cover. Cook for 12-15 minutes or until the internal temperature reaches 165°F (74°C). Remove from pan and let rest for 5 minutes before slicing.

Meanwhile, reduce the pan sauce until slightly thickened.

For optimal results, allow the butter to soften completely at room temperature before mixing with truffles, and ensure the chicken is at room temperature before cooking.

The truffle butter mixture can be prepared up to 24 hours in advance and refrigerated, but should be brought to room temperature before spreading. When slicing truffles, use a very sharp knife or specialized truffle shaver to achieve the thinnest possible slices for maximum flavor distribution.

Jean-Georges' Asian-Spiced Chicken

Jean-Georges' Asian-Spiced Chicken transforms the classic chicken breast into an aromatic Eastern-inspired dish that balances sweet, savory, and spicy flavors. The recipe draws inspiration from celebrated chef Jean-Georges Vongerichten's signature style of merging Asian ingredients with French cooking techniques.

This dish elevates the simple chicken breast through a careful blend of ginger, garlic, and soy sauce, creating layers of complexity while maintaining the meat's natural tenderness. The cooking method ensures a caramelized exterior while keeping the interior moist, and the sauce reduction adds a glossy finish that makes this dish both visually stunning and delicious.

• 2 boneless, skinless chicken breasts
• 3 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 2 tablespoons vegetable oil
• 2 inches fresh ginger, minced
• 4 cloves garlic, minced
• 1 star anise pod
• 1/4 teaspoon red pepper flakes
• 2 scallions, thinly sliced
• Salt and black pepper to taste

Pat the chicken breasts dry with paper towels and season with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Place the chicken breasts in the pan and cook for 5-6 minutes on each side until golden brown and nearly cooked through. Remove chicken from the pan and set aside.

In the same pan, reduce heat to medium and add ginger, garlic, and star anise. Sauté for 30 seconds until fragrant, being careful not to burn the garlic. Add soy sauce, rice wine vinegar, honey, and red pepper flakes. Simmer the sauce for 1-2 minutes until it starts to reduce and thicken slightly.

Return the chicken to the pan and cook for an additional 2-3 minutes, continuously basting with the sauce until the chicken is fully cooked and the sauce has reduced to a glaze-like consistency. Remove the star anise pod and transfer chicken to serving plates. Spoon the sauce over the chicken and garnish with sliced scallions.

For the best results, ensure your chicken breasts are of even thickness by gently pounding them if necessary. The star anise can be overpowering if left in the sauce too long, so remove it once the desired flavor is achieved. If the sauce reduces too quickly, add a tablespoon of water to prevent it from becoming too concentrated.

This dish pairs well with steamed rice or Asian-style vegetables and can be made ahead and reheated gently in its sauce.

Clare Smyth's Heritage Chicken With Wild Mushrooms

Clare Smyth's Heritage Chicken With Wild Mushrooms celebrates the natural flavors of premium chicken combined with earthy wild mushrooms. This elegant dish showcases the importance of sourcing high-quality ingredients and treating them with respect to create a memorable dining experience.

The combination of heritage chicken, known for its superior flavor and texture, with a medley of wild mushrooms creates a sophisticated yet comforting dish. The natural juices from both the chicken and mushrooms mingle to create a rich, flavorful sauce that elevates this dish beyond a simple chicken preparation.

• 2 heritage chicken breasts, skin on
• 400g mixed wild mushrooms (chanterelles, morels, porcini)
• 50g butter
• 2 tablespoons olive oil
• 4 sprigs fresh thyme
• 2 cloves garlic, crushed
• 100ml chicken stock
• 50ml dry white wine
• Salt and freshly ground black pepper
• 2 tablespoons fresh parsley, chopped

Pat the chicken breasts dry and season generously with salt and pepper. Heat olive oil in a heavy-based pan over medium-high heat. Place the chicken skin-side down and cook for 8-10 minutes until the skin is golden brown and crispy. Turn the chicken over and cook for another 6-8 minutes until just cooked through. Remove from the pan and rest.

While the chicken is resting, add butter to the same pan and increase heat to high. Add the wild mushrooms and cook without stirring for 2-3 minutes until they begin to brown. Add garlic and thyme, then stir the mushrooms and cook for another 2 minutes. Pour in the white wine and let it reduce by half, then add the chicken stock.

Return the chicken to the pan and simmer for 2-3 minutes until the sauce has reduced slightly and the chicken is heated through. Remove the thyme sprigs, adjust seasoning to taste, and finish with freshly chopped parsley.

For optimal results, choose mushrooms that are firm and dry, avoiding any that appear slimy or discolored. The heritage chicken may take slightly longer to cook than standard chicken breasts due to its typically larger size and denser meat.

If wild mushrooms aren't available, substitute with a mix of cultivated mushrooms like shiitake, oyster, and cremini for a similar earthy flavor profile.

René Redzepi's Nordic-Style Chicken With Foraged Herbs

Nordic-Style Chicken With Foraged Herbs transforms the humble chicken breast into an elevated dish that captures the essence of Scandinavian cuisine.

Drawing inspiration from René Redzepi's philosophy of using local, seasonal ingredients, this recipe incorporates wild herbs and traditional Nordic preparation methods.

The key to this dish lies in the careful selection of foraged herbs like wild sorrel, wood sorrel, and chickweed, which add bright, complex flavors that perfectly complement the delicate chicken. The cooking method emphasizes a slow, controlled process that allows the herbs to infuse their essence into the meat while maintaining its natural juiciness.

• 2 boneless, skinless chicken breasts
• 2 cups mixed foraged herbs (sorrel, chickweed, wild garlic leaves)
• 3 tablespoons butter
• 2 tablespoons canola oil
• 1 tablespoon juniper berries, crushed
• 2 sprigs fresh dill
• Sea salt and white pepper
• 1/4 cup chicken stock
• 1 lemon

Season the chicken breasts generously with sea salt and white pepper, then let them rest at room temperature for 30 minutes.

During this time, clean the foraged herbs thoroughly and roughly chop half of them, leaving the rest whole for garnish. Crush the juniper berries and combine them with the chopped herbs.

Heat canola oil in a heavy-bottomed pan over medium heat. Place the chicken breasts in the pan and cook for 4-5 minutes until golden brown.

Add butter to the pan and, once melted, add the crushed juniper berries and chopped herbs. Flip the chicken and continue cooking for another 4-5 minutes, occasionally basting with the herb-infused butter.

Add the chicken stock to the pan and reduce heat to low. Cover and cook for an additional 5-7 minutes until the chicken reaches an internal temperature of 165°F (74°C).

Remove the chicken from the pan and let it rest for 5 minutes.

Meanwhile, reduce the remaining liquid until slightly thickened. Plate the chicken, pour the reduced sauce over it, and garnish with the remaining fresh herbs and a squeeze of lemon juice.

When foraging for herbs, ensure you're absolutely certain about plant identification or source them from reliable foragers.

If wild herbs are unavailable, substitute with a mixture of cultivated herbs like sorrel, watercress, and fresh herbs from your garden.

The chicken can be brined for 4 hours before cooking to enhance moisture retention, using a simple solution of salt, water, and juniper berries.