10 Chicken Breast Recipes From Restaurant Chefs

You might think restaurant-quality chicken breast recipes require years of culinary training, but that's not entirely true. While professional chefs have mastered techniques for achieving that perfect golden crust and juicy interior, their secrets aren't as complex as they seem. From precise temperature control to strategic seasoning, these 10 chef-approved recipes will help you transform ordinary chicken breasts into extraordinary entrées. Let's explore how these restaurant techniques can revolutionize your home cooking.

Pan-Seared Herb Chicken Breast With Golden Crust

Pan-seared herb chicken breast is a classic dish that transforms simple chicken into a restaurant-worthy meal. The technique focuses on achieving a perfect golden crust while maintaining the meat's natural juices, resulting in tender, flavorful chicken that can be served on its own or paired with various sides.

The secret to perfecting this dish lies in proper preparation and timing. Bringing the chicken to room temperature before cooking ensures even heat distribution, while patting it dry creates the ideal surface for a beautiful sear. The combination of dried herbs and proper seasoning infuses the meat with flavor that penetrates beyond the surface.

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon dried Italian herbs
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Remove chicken breasts from the refrigerator 20 minutes before cooking and pat them dry with paper towels. Season both sides generously with kosher salt, black pepper, and dried Italian herbs, pressing the seasonings gently into the meat to ensure they adhere well.

Heat a large skillet over medium-high heat and add olive oil. Once the oil is shimmering but not smoking, carefully place the chicken breasts in the pan. Cook for 5-7 minutes without moving them, allowing a golden-brown crust to form on the bottom.

Flip the chicken breasts once and continue cooking for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing to allow the juices to redistribute throughout the meat.

For optimal results, ensure your chicken breasts are of uniform thickness by butterflying or pounding them if necessary. Never overcrowd the pan, as this will cause the meat to steam rather than sear. If cooking multiple batches, wipe out the pan and add fresh oil between each round to prevent burnt herbs from affecting the flavor of subsequent pieces.

Lemon Garlic Butter Chicken Breast

Lemon garlic butter sauce adds brightness and richness to chicken breast, transforming a simple protein into an elegant dish worthy of any restaurant menu. The combination of fresh citrus, aromatic garlic, and smooth butter creates a sophisticated yet easy-to-execute meal that pairs well with nearly any side dish.

When preparing this dish, the key lies in building layers of flavor – starting with properly seasoned chicken and finishing with a sauce that's perfectly balanced between rich and bright notes. The garlic is cooked just enough to mellow its sharp edges while maintaining its essential character, and the lemon juice cuts through the butter's richness to create a harmonious finish.

• 2 boneless, skinless chicken breasts
• 4 tablespoons butter, divided
• 4 cloves garlic, minced
• 1 lemon, juiced
• 1/4 cup chicken broth
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil

Pat the chicken breasts dry with paper towels and season generously with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/74°C).

Remove the chicken from the pan and set aside. In the same pan, reduce heat to medium and add 2 tablespoons of butter. Once melted, add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

Add chicken broth and lemon juice, scraping the bottom of the pan to release any browned bits. Let the sauce simmer for 2-3 minutes until slightly reduced, then add the remaining 2 tablespoons of butter and stir until melted and sauce is smooth.

Return the chicken to the pan, spoon the sauce over it, and sprinkle with fresh parsley before serving.

For the best results, avoid using ultra-thin chicken breasts as they can dry out quickly. If your chicken breasts are very thick, butterfly them or pound them to an even thickness of about 1/2 inch.

The sauce can be made ahead and reheated, but for optimal flavor and texture, it's best to prepare it fresh while the chicken is resting. If the sauce becomes too thick, thin it with a splash of chicken broth.

Mediterranean Stuffed Chicken Breast

Mediterranean Stuffed Chicken Breast transforms an ordinary chicken breast into an elegant and flavorful main course. The combination of salty feta cheese, sun-dried tomatoes, and fresh spinach creates a vibrant filling that keeps the chicken moist while infusing it with classic Mediterranean flavors.

This recipe takes advantage of the butterfly technique, where chicken breasts are cut horizontally and opened like a book to create a pocket for stuffing. The outside is seasoned with herbs and spices common in Mediterranean cuisine, creating a harmonious blend of flavors that complement the filling.

• 2 large boneless, skinless chicken breasts
• 4 oz feta cheese, crumbled
• 1 cup fresh spinach leaves, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons pine nuts (optional)

Butterfly each chicken breast by cutting horizontally through the middle, stopping just before cutting all the way through. Open the breasts like a book and pound them slightly to even thickness.

In a bowl, combine feta cheese, chopped spinach, sun-dried tomatoes, garlic, and pine nuts if using. Mix well to create the stuffing mixture.

Divide the stuffing mixture between the two chicken breasts, spreading it evenly on one side of each opened breast. Fold the empty half over the filling, creating a stuffed pocket. Secure with toothpicks if needed.

Mix the oregano, basil, salt, and pepper in a small bowl, then season both sides of the stuffed breasts with this herb mixture.

Heat olive oil in a large ovenproof skillet over medium-high heat. Once hot, place the stuffed chicken breasts in the pan and sear for 4-5 minutes on each side until golden brown.

Transfer the skillet to a preheated 375°F (190°C) oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before removing toothpicks and slicing.

To ensure the best results, make sure not to overstuff the chicken breasts, as this can cause the filling to leak out during cooking. If the chicken breasts are very thick, pound them thinner before stuffing to ensure even cooking.

The stuffing can be prepared up to a day in advance and refrigerated until ready to use, making this dish perfect for entertaining or meal prep.

Classic Chicken Cordon Bleu

Chicken Cordon Bleu is a sophisticated French-inspired dish that transforms ordinary chicken breast into an elegant rolled entrée filled with ham and Swiss cheese.

The combination of crispy breading on the outside and the melted cheese interior creates a perfect balance of textures and flavors that has made this dish a classic in both home and restaurant kitchens.

The key to successful Chicken Cordon Bleu lies in properly preparing the chicken breast by butterflying and pounding it to an even thickness, which ensures uniform cooking and makes rolling easier.

The breading process, using a standard breading procedure of flour, eggs, and breadcrumbs, creates a golden-brown crust that seals in the moisture and keeps the cheese from leaking during cooking.

• 2 large chicken breasts
• 4 thin slices of ham
• 4 slices Swiss cheese
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1½ cups seasoned breadcrumbs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 tablespoons butter
• 2 tablespoons olive oil

Butterfly each chicken breast horizontally, opening it like a book, and pound between plastic wrap until ¼-inch thick.

Season both sides with salt and pepper.

Layer two slices of ham and two slices of Swiss cheese on each flattened breast, leaving a border around the edges.

Roll the chicken tightly, tucking in the sides, and secure with toothpicks.

Set up three shallow dishes: one with flour, one with beaten eggs, and one with seasoned breadcrumbs.

Carefully dredge each rolled chicken breast in flour, then dip in egg wash, and finally coat thoroughly with breadcrumbs.

Place the breaded rolls in the refrigerator for 30 minutes to help the coating adhere better.

Preheat oven to 375°F (190°C).

In a large ovenproof skillet, heat butter and olive oil over medium-high heat.

Once hot, add the chicken rolls and cook until golden brown on all sides, about 8-10 minutes total.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

For best results, ensure the chicken is pounded to an even thickness and rolled tightly to prevent the filling from leaking.

Let the cooked chicken rest for 5-10 minutes before slicing and removing toothpicks.

If preparing in advance, the chicken can be breaded and refrigerated for up to 4 hours before cooking.

Serve immediately after cooking while the cheese is still melted and the exterior is crispy.

White Wine Mushroom Chicken Breast

White wine and mushrooms create a classic French-inspired sauce that transforms simple chicken breasts into an elegant dinner. The combination of earthy mushrooms, bright wine, and rich cream produces a sophisticated dish that's surprisingly easy to prepare.

This recipe builds on the fundamental technique of pan-searing chicken breasts, but elevates it with a luxurious sauce that's perfect for both family dinners and entertaining. The key is to develop deep flavors by properly browning both the chicken and mushrooms before creating the sauce.

• 2 boneless, skinless chicken breasts
• 8 oz cremini mushrooms, sliced
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 3 tablespoons butter, divided
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 1 teaspoon fresh thyme leaves
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

Pat the chicken breasts dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through (165°F internal temperature). Remove chicken to a plate and tent with foil.

In the same pan, add 2 tablespoons of butter and mushrooms. Cook without stirring for 3-4 minutes to allow proper browning. Add shallots and garlic, cooking for another 2 minutes until fragrant. Add white wine to deglaze the pan, scraping up any brown bits from the bottom. Allow wine to reduce by half.

Pour in chicken broth and bring to a simmer. Add heavy cream and thyme, stirring to combine. Reduce sauce until it coats the back of a spoon, about 3-4 minutes. Stir in remaining tablespoon of butter and return chicken to the pan, coating with sauce. Garnish with fresh parsley before serving.

For the best results, use a dry white wine like Sauvignon Blanc or Pinot Grigio, and avoid cooking wines. Choose mushrooms that are firm and dry, avoiding any that feel slimy or show signs of aging. The sauce can be made ahead and reheated gently, though the chicken is best prepared just before serving. If the sauce becomes too thick, thin it with additional chicken broth.

Crispy Parmesan-Crusted Chicken Breast

Parmesan-crusted chicken breast transforms an ordinary piece of poultry into a restaurant-worthy dish with a crispy, savory coating. The combination of seasoned breadcrumbs and freshly grated Parmesan cheese creates a golden-brown crust that seals in moisture while providing a satisfying crunch with every bite.

The success of this dish relies on proper breading technique and oil temperature control. A three-step breading process using flour, egg wash, and the Parmesan-breadcrumb mixture ensures the coating adheres properly to the chicken and creates that sought-after crispy exterior while maintaining a juicy interior.

• 2 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup Italian-seasoned breadcrumbs
• 1 cup freshly grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt
• 1/4 cup vegetable oil for frying

Begin by butterflying each chicken breast horizontally to create two thinner cutlets. Place the cutlets between plastic wrap and gently pound them to an even 1/4-inch thickness. Pat the chicken dry with paper towels and season both sides with salt and pepper.

Set up three shallow dishes for the breading station. In the first dish, place the flour. In the second dish, beat the eggs with 1 tablespoon of water. In the third dish, combine the breadcrumbs, Parmesan cheese, garlic powder, and dried oregano.

Dredge each chicken cutlet first in flour, then egg wash, and finally in the Parmesan-breadcrumb mixture, pressing gently to ensure even coating.

Heat vegetable oil in a large skillet over medium heat until shimmering. Cook the breaded cutlets for 4-5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to maintain crispiness.

For optimal results, grate the Parmesan cheese fresh rather than using pre-grated varieties, as fresh Parmesan provides better flavor and texture. Allow the breaded cutlets to rest for 5 minutes before serving to help the coating set.

If cooking multiple batches, keep the cooked cutlets warm in a 200°F (93°C) oven while finishing the remaining pieces.

Honey Mustard Glazed Chicken Breast

Honey mustard glazed chicken breast combines the sharp tanginess of Dijon mustard with the natural sweetness of honey to create a perfectly balanced main dish. The glaze not only adds incredible flavor but also helps keep the chicken moist during cooking, resulting in tender, juicy meat.

This recipe follows the fundamental technique of pan-searing but elevates it with a glossy, flavorful finish that transforms ordinary chicken breast into an elegant entrée. The honey-mustard mixture caramelizes slightly during cooking, creating a beautiful golden-brown exterior that seals in the natural juices of the chicken.

• 2 boneless, skinless chicken breasts
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme leaves

Pat the chicken breasts dry with paper towels and let them come to room temperature for 20 minutes.

Meanwhile, prepare the honey mustard glaze by whisking together honey, Dijon mustard, and whole grain mustard in a small bowl.

Season both sides of the chicken breasts with salt, pepper, and garlic powder.

Heat olive 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 the first side until golden brown.

Flip the chicken and reduce heat to medium.

Brush half of the honey mustard mixture over the cooked side of the chicken.

After another 4-5 minutes, flip the chicken again and brush with the remaining glaze.

Continue cooking until the internal temperature reaches 165°F (74°C), about 2-3 minutes more.

Remove from heat and let the chicken rest for 5 minutes before slicing.

Sprinkle with fresh thyme leaves before serving.

For optimal results, avoid using very thick chicken breasts, as the glaze can burn before the chicken is fully cooked.

If needed, butterfly the breasts or pound them to an even thickness of about 1/2 inch.

The honey in the glaze can burn quickly, so monitor the heat carefully and adjust as needed.

If the glaze starts to darken too quickly, lower the heat or move the chicken to a cooler part of the pan.

Tuscan Sun-Dried Tomato Chicken Breast

Tuscan sun-dried tomatoes combined with tender chicken breast creates a harmonious blend of Mediterranean flavors that transport you straight to the Italian countryside.

This dish balances the intense, sweet-tart notes of sun-dried tomatoes with creamy garlic sauce and aromatic herbs.

The key to this recipe's success lies in properly rehydrating the sun-dried tomatoes and creating a rich, velvety sauce that complements the pan-seared chicken.

When selecting sun-dried tomatoes, opt for ones packed in oil as they tend to be more flavorful and will contribute to the overall richness of the dish.

• 2 large chicken breasts
• 1 cup sun-dried tomatoes in oil
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 tablespoon Italian seasoning
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Season chicken breasts generously with salt, pepper, and half of the Italian seasoning.

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

Add the chicken and cook for 5-7 minutes on each side until golden brown and cooked through.

Remove chicken from the pan and set aside.

In the same pan, add minced garlic and sun-dried tomatoes, cooking for 1-2 minutes until fragrant.

Pour in the chicken broth, scraping the bottom of the pan to release any browned bits.

Add heavy cream and remaining Italian seasoning, bringing the mixture to a gentle simmer.

Stir in the Parmesan cheese and continue cooking until the sauce thickens slightly, about 3-4 minutes.

Return the chicken to the pan, spooning the sauce over the top.

Let it simmer for an additional 2-3 minutes to warm the chicken through and allow the flavors to meld together.

Garnish with fresh basil before serving.

For the best results, choose chicken breasts of similar size and thickness, or pound them to ensure even cooking.

If the sauce becomes too thick, thin it out with additional chicken broth.

The dish pairs excellently with pasta, crusty bread, or roasted vegetables to soak up the delicious sauce.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Asian-Inspired Ginger Soy Chicken Breast

Asian-Inspired Ginger Soy Chicken Breast transforms ordinary chicken breast into a savory, umami-rich dish that balances sweet, salty, and aromatic flavors. The combination of fresh ginger, garlic, and soy sauce creates a marinade that not only flavors the meat but also helps keep it tender and juicy during cooking.

This recipe takes inspiration from classic Asian cooking techniques, where marinades are used to enhance both flavor and texture. The addition of honey provides a subtle sweetness that helps create a beautiful caramelization on the chicken's surface when seared, while also balancing the saltiness of the soy sauce.

• 2 boneless, skinless chicken breasts
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons vegetable oil
• 2 tablespoons fresh ginger, minced
• 3 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper
• Green onions for garnish

In a bowl, combine soy sauce, honey, ginger, garlic, rice vinegar, sesame oil, and black pepper.

Pat the chicken breasts dry with paper towels and place them in a shallow dish. Pour the marinade over the chicken, ensuring all surfaces are coated. Cover and refrigerate for 30 minutes to 2 hours.

Remove the chicken from the refrigerator 20 minutes before cooking to allow it to come to room temperature. Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Remove the chicken from the marinade, letting excess drip off, and place in the hot pan.

Cook for 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C). The surface should develop a rich, caramelized color due to the honey in the marinade.

Remove the chicken from the pan and let it rest for 5 minutes before slicing. Garnish with chopped green onions.

For optimal results, avoid using a nonstick pan as it won't achieve the same level of caramelization. If the chicken breasts are thick, butterfly them or pound them to an even thickness of about 1/2 inch.

The marinade can be saved and reduced in the pan after removing the chicken to create a flavorful sauce, but be sure to boil it for at least 1 minute to ensure food safety.

Blackened Cajun Chicken Breast

Blackened Cajun chicken breast brings the vibrant flavors of Louisiana cuisine to your kitchen through a combination of bold spices and high-heat cooking. This technique, popularized by Chef Paul Prudhomme, creates a deeply flavorful, dark crust on the exterior while maintaining a juicy interior.

The key to authentic blackened chicken lies in the spice blend and cooking temperature. Traditional Cajun seasoning includes paprika, cayenne, oregano, and other spices that create a complex flavor profile. When these spices meet a super-hot cast iron skillet, they form a dark, intensely flavored crust that defines this classic dish.

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

Pat chicken breasts dry with paper towels and allow them to rest at room temperature for 20 minutes. Meanwhile, combine all dry spices in a shallow dish. Dip each chicken breast in melted butter, then coat thoroughly with the spice mixture, pressing gently to ensure the spices adhere well.

Heat a cast-iron skillet over high heat until it's extremely hot, about 5-7 minutes. The pan should be smoking slightly. Place the seasoned chicken breasts in the hot skillet and cook for 4-5 minutes on each side, or until the internal temperature reaches 165°F (74°C). The exterior will become very dark, but this is the intended "blackened" effect.

Transfer the cooked chicken to a cutting board and let it rest for 5-10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring maximum flavor and moisture retention.

For optimal results, ensure proper ventilation in your kitchen as the high-heat cooking process can produce smoke. Using a cast-iron skillet is essential for achieving the characteristic blackened crust, as it maintains high heat better than other cookware. Consider butterflying thicker chicken breasts to ensure even cooking and reduce cooking time.