10 Chicken Breast Recipes From Viral Videos

Like a treasure map leading to culinary gold, these viral chicken breast recipes have taken social media by storm. You'll discover how simple ingredients transform into restaurant-worthy dishes that'll elevate your weeknight dinner game. From the sweet-spicy kick of Korean BBQ to the Mediterranean flavors of sun-dried tomatoes and feta, each recipe offers a unique twist on this versatile protein. Let's explore how these trending techniques can revolutionize your chicken cooking skills.

Pan-Seared Honey Garlic Chicken Breast

This simple yet flavorful chicken dish combines the natural sweetness of honey with the savory punch of garlic, creating a perfect balance that transforms ordinary chicken breasts into a memorable meal. The pan-searing technique ensures a beautiful golden crust while keeping the meat tender and juicy inside.

The beauty of this recipe lies in its simplicity, requiring just five key ingredients that most home cooks already have in their kitchen. The cooking method is straightforward but yields restaurant-quality results, making it an ideal choice for both weeknight dinners and special occasions.

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

Season the chicken breasts with salt and allow them to rest at room temperature for 15 minutes. This step ensures even cooking and helps the meat retain moisture during the cooking process.

While the chicken rests, mince the garlic and prepare your other ingredients.

Heat olive oil in a large skillet over medium-high heat until it shimmers. Place the chicken breasts in the pan and cook for 5-6 minutes on each side until they develop a golden-brown crust.

Add the minced garlic to the pan and cook for an additional 30 seconds, stirring to prevent burning.

Pour the honey over the chicken and reduce the heat to low. Let the chicken simmer in the honey-garlic sauce for 2-3 minutes, occasionally spooning the sauce over the meat.

Cook until the internal temperature reaches 165°F (74°C) and the sauce has thickened slightly. Remove from heat and let rest for 5 minutes before slicing.

For optimal results, choose chicken breasts of similar size or pound them to an even thickness before cooking.

Watch the garlic and honey carefully as they can burn quickly; if the pan gets too hot, reduce the heat immediately.

The sauce will continue to thicken as it cools, so don't worry if it seems slightly thin when first removed from heat.

Any leftover sauce can be spooned over rice, vegetables, or used as a dipping sauce.

Creamy Tuscan Chicken Breast

Creamy Tuscan Chicken Breast is a restaurant-quality dish that brings together the rich flavors of the Italian countryside. The combination of sun-dried tomatoes, spinach, and a garlic-infused cream sauce creates a luxurious meal that transforms ordinary chicken breasts into an unforgettable dining experience.

This recipe achieves the perfect balance between the tender, pan-seared chicken and the velvety sauce that's loaded with aromatics and vegetables. The addition of Parmesan cheese adds a nutty depth, while the spinach and sun-dried tomatoes provide both nutritional value and a beautiful color contrast that makes this dish visually stunning.

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup sun-dried tomatoes
• 3 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Season chicken breasts with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken 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 sauté for 30 seconds until fragrant. Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Add sun-dried tomatoes and bring the sauce to a gentle simmer. Cook for 3-4 minutes until the sauce begins to thicken.

Stir in the fresh spinach and let it wilt into the sauce. Add the Parmesan cheese and stir until melted and incorporated. Return the chicken to the pan, spooning the sauce over the top. Let everything simmer together for 2-3 minutes until the chicken is heated through and the sauce has reached your desired consistency.

For the best results, use chicken breasts of similar thickness or pound them to ensure even cooking. The sauce can be adjusted to your preferred consistency by adding more cream to make it thinner or simmering longer to thicken it. Fresh basil can be added as a garnish, and the dish pairs perfectly with pasta, rice, or crusty bread to soak up the delicious sauce.

Air Fryer Parmesan-Crusted Chicken

Air Fryer Parmesan-Crusted Chicken offers a healthier alternative to traditional fried chicken while maintaining that coveted crispy exterior. This method uses the air fryer's convection heating to create a golden-brown, crunchy Parmesan crust while keeping the chicken breast tender and juicy on the inside.

By using an air fryer, you'll achieve the same satisfying crunch as deep-fried chicken but with significantly less oil. The combination of Parmesan cheese, breadcrumbs, and seasonings creates a flavorful coating that seals in moisture, preventing the chicken from drying out during the cooking process.

• 2 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• 2 large eggs
• 2 tablespoons olive oil spray

Butterfly each chicken breast horizontally to create four even-thickness pieces. Pat them dry with paper towels and season both sides with salt and pepper.

In a shallow bowl, combine the Parmesan cheese, panko breadcrumbs, Italian seasoning, and garlic powder. In a separate bowl, beat the eggs until well combined.

Dip each piece of chicken into the beaten eggs, allowing excess to drip off. Then press each piece into the Parmesan-breadcrumb mixture, ensuring an even coating on all sides.

Place the coated chicken pieces on a plate and refrigerate for 15 minutes to help the coating adhere better.

Preheat the air fryer to 375°F (190°C). Lightly spray the air fryer basket with olive oil spray. Place the chicken pieces in the basket, ensuring they don't overlap. Spray the top of the chicken lightly with olive oil spray.

Cook for 12-15 minutes, flipping halfway through, until the coating is golden brown and the internal temperature reaches 165°F (74°C).

For best results, don't overcrowd the air fryer basket – cook in batches if necessary. The thickness of your chicken will affect cooking time, so using a meat thermometer is recommended.

Allow the chicken to rest for 3-5 minutes before cutting to keep the juices inside. If the coating starts to brown too quickly, cover the chicken with aluminum foil for the remaining cooking time to prevent burning while ensuring the chicken cooks through completely.

One-Pan Lemon Butter Chicken

One-Pan Lemon Butter Chicken combines bright citrus flavors with rich, creamy butter to create a restaurant-quality dish that's surprisingly simple to make at home. The sauce develops a perfect balance of tangy and savory notes, while keeping the chicken moist and tender throughout the cooking process.

This classic preparation method takes advantage of pan-drippings and creates a luxurious sauce that's perfect for spooning over the chicken or serving alongside rice or pasta. The entire dish comes together in under 30 minutes, making it an ideal choice for both weeknight dinners and special occasions.

• 4 boneless, skinless chicken breasts
• 4 tablespoons butter
• 2 lemons (1 juiced, 1 sliced)
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chicken broth
• 2 tablespoons olive oil
• 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 5-6 minutes on each side until golden brown and nearly cooked through. Remove chicken from the pan and set aside.

Reduce heat to medium and add butter to the same pan. Once melted, add minced garlic and cook for 30 seconds until fragrant. Add lemon juice, chicken broth, and dried thyme, stirring to combine and scraping up any browned bits from the bottom of the pan.

Let the sauce simmer and reduce for 2-3 minutes. Return the chicken to the pan and add lemon slices. Spoon the sauce over the chicken and continue cooking for 3-4 minutes, or until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer. Garnish with fresh parsley before serving.

For best results, allow chicken breasts to come to room temperature for 15 minutes before cooking, and ensure they're of similar thickness by butterflying or pounding if necessary.

The sauce can be doubled for those who prefer extra for serving, and any leftover sauce can be stored in an airtight container for up to 3 days in the refrigerator. If the sauce becomes too thick, thin it with additional chicken broth.

Stuffed Mediterranean Chicken Breast

Mediterranean Stuffed Chicken Breast brings together the vibrant flavors of the Mediterranean region, combining sun-dried tomatoes, spinach, feta cheese, and aromatic herbs in a perfectly cooked chicken breast. This elevated dish transforms an ordinary chicken breast into an impressive meal that's perfect for both casual family dinners and special occasions.

The key to this recipe lies in creating a pocket in the chicken breast that holds the Mediterranean-inspired filling while maintaining the meat's moisture during cooking. The combination of salty feta, tangy sun-dried tomatoes, and earthy spinach infuses the chicken with flavor from the inside out, while a golden-brown exterior adds texture and visual appeal.

• 4 large chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, zested and juiced

Using a sharp knife, create a pocket in each chicken breast by cutting horizontally through the thickest part, being careful not to cut all the way through. In a bowl, combine the chopped spinach, feta cheese, sun-dried tomatoes, minced garlic, half of the oregano, and basil. Mix well to create the stuffing mixture.

Season the inside of each chicken pocket with salt and pepper, then stuff each breast with an equal portion of the Mediterranean filling. Secure the openings with toothpicks if needed. Combine the remaining olive oil, lemon zest, lemon juice, and remaining oregano in a small bowl, then brush this mixture over the stuffed chicken breasts.

Heat a large oven-safe skillet over medium-high heat. Once hot, place the stuffed chicken breasts in the pan and sear for 3-4 minutes on each side until golden brown. Transfer the skillet to a preheated 375°F oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.

For best results, allow the chicken to rest for 5-10 minutes before serving. The stuffed chicken breasts can be prepared up to 4 hours in advance and refrigerated until ready to cook. If the chicken breasts are particularly thick, consider pounding them slightly before cutting the pocket to ensure even cooking. Always ensure the stuffing is cool before filling the chicken to prevent the ingredients from becoming too wet.

Crispy Baked Ranch Chicken

Crispy Baked Ranch Chicken transforms ordinary chicken breasts into a flavorful, crunchy dish that captures the beloved taste of ranch seasoning. The combination of panko breadcrumbs and ranch seasoning creates a satisfying outer layer while keeping the chicken moist and tender inside.

This easy-to-prepare dish requires minimal hands-on time and delivers restaurant-quality results. The secret lies in the double coating process – first with ranch-seasoned flour, then with seasoned breadcrumbs – which ensures a perfectly crispy exterior that adheres well to the chicken during baking.

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 cups panko breadcrumbs
• 2 large eggs
• 2 tablespoons ranch seasoning mix
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In one shallow dish, combine flour with half of the ranch seasoning. In a second dish, beat the eggs until well combined. In a third dish, mix panko breadcrumbs with remaining ranch seasoning, garlic powder, salt, and pepper.

Pat the chicken breasts dry with paper towels. If the breasts are uneven in thickness, pound them between plastic wrap until they reach an even thickness of about 1/2 inch. Dredge each chicken breast first in the seasoned flour, then dip in beaten egg, and finally coat thoroughly with the seasoned panko mixture, pressing gently to adhere.

Place the coated chicken breasts on the prepared baking sheet and drizzle with olive oil. Bake for 20-25 minutes, or until the coating is golden brown and crispy, and the internal temperature reaches 165°F (74°C). Allow the chicken to rest for 5 minutes before serving.

For the crispiest results, avoid overcrowding the baking sheet and make sure the chicken breasts don't touch each other while baking. The panko coating can be enhanced with additional seasonings like dried herbs or grated Parmesan cheese for variety.

If the breadcrumbs start to brown too quickly, cover the chicken loosely with foil for the remaining cooking time to prevent burning while ensuring the chicken cooks through completely.

Korean BBQ-Style Chicken Breast

Korean BBQ chicken brings together the perfect balance of sweet, savory, and slightly spicy flavors that have made Korean cuisine a global sensation. This adaptation for chicken breast maintains all the authentic tastes while making it accessible for home cooking with readily available ingredients.

The key to this recipe lies in the marinade, which combines traditional Korean ingredients like gochugaru (Korean red pepper flakes), soy sauce, and brown sugar. The marinade not only flavors the meat but also helps keep the chicken breast moist during cooking, while creating a delicious caramelized exterior when seared.

• 4 boneless, skinless chicken breasts
• 1/4 cup soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons gochugaru (Korean red pepper flakes)
• 2 green onions, chopped
• 1 tablespoon vegetable oil
• 1 tablespoon toasted sesame seeds

Combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and gochugaru in a bowl. Place chicken breasts in a shallow dish or zip-top bag and pour the marinade over them. Ensure all pieces are well-coated and refrigerate for at least 2 hours, preferably 4-6 hours.

Remove chicken from refrigerator 30 minutes before cooking to allow it to come to room temperature. Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off, and reserve the marinade.

Place chicken in the hot skillet and cook for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/74°C).

While the chicken is cooking, pour the reserved marinade into a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes until slightly thickened. Once chicken is done, brush with the reduced marinade and sprinkle with chopped green onions and toasted sesame seeds.

For best results, choose chicken breasts of similar size and thickness, or pound them to even thickness before marinating. If gochugaru is unavailable, substitute with a mixture of regular red pepper flakes and paprika. The chicken can also be grilled outdoors for an authentic Korean BBQ experience, and leftovers can be sliced thin for use in Korean-style rice bowls or wraps.

Coconut Curry Chicken Breast

Coconut curry chicken breast offers a delightful fusion of aromatic spices and creamy coconut milk, creating a dish that's both comforting and exotic. The combination of warm curry spices with rich coconut milk transforms ordinary chicken breast into a restaurant-quality meal that's surprisingly simple to prepare at home.

This recipe strikes the perfect balance between authentic curry flavors and practical home cooking, requiring ingredients that are readily available in most grocery stores. The coconut milk not only adds richness to the sauce but also helps keep the chicken breast moist and tender throughout the cooking process.

• 4 boneless, skinless chicken breasts
• 2 tablespoons curry powder
• 1 can (14 oz) coconut milk
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lime, juiced
• 2 tablespoons cilantro, chopped

Season the chicken breasts with 1 tablespoon of curry powder, salt, and pepper. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove the chicken from the pan and set aside.

In the same pan, reduce heat to medium and add onions, cooking until softened, about 3-4 minutes. Add garlic and ginger, cooking for another minute until fragrant. Stir in the remaining curry powder and cook for 30 seconds to bloom the spices.

Pour in the coconut milk, stirring to combine all ingredients. Return the chicken to the pan, reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is cooked through (internal temperature should reach 165°F/74°C). Finish by stirring in lime juice and garnishing with fresh cilantro.

For best results, shake the coconut milk can well before opening to ensure the cream and liquid are properly combined. If the sauce becomes too thick, thin it with a little chicken broth or water.

This dish pairs well with rice or naan bread to soak up the flavorful sauce. For added heat, include a finely chopped Thai chili or cayenne pepper with the aromatics.

Sheet Pan Fajita Chicken

Sheet pan fajita chicken brings the vibrant flavors of Mexican cuisine to a convenient one-pan meal. The combination of bell peppers, onions, and perfectly seasoned chicken creates a colorful and aromatic dish that's both healthy and satisfying.

This simplified version captures all the sizzling excitement of restaurant fajitas but requires minimal cleanup and preparation time. The sheet pan method allows the vegetables to caramelize while the chicken stays juicy, and the even heat distribution ensures that all ingredients cook uniformly.

• 4 boneless, skinless chicken breasts
• 3 bell peppers (red, yellow, green), sliced
• 2 large onions, sliced
• 3 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil. In a small bowl, combine chili powder, cumin, paprika, garlic powder, oregano, salt, and black pepper to create the fajita seasoning blend.

Place the sliced bell peppers and onions on the prepared sheet pan. Drizzle with half of the olive oil and sprinkle with half of the seasoning mixture, tossing to coat evenly. Arrange the vegetables in a single layer, leaving space for the chicken breasts.

Place the chicken breasts on the same sheet pan, drizzle with remaining olive oil, and coat with the remaining seasoning mixture. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with slightly charred edges.

For the final 2-3 minutes, switch to broil to achieve additional charring on the vegetables if desired.

For optimal results, slice the vegetables uniformly to ensure even cooking, and consider butterflying thick chicken breasts to maintain consistent thickness. Let the chicken rest for 5 minutes before slicing against the grain.

Serve with warm tortillas, lime wedges, and your choice of toppings such as avocado, sour cream, or fresh cilantro. The sheet pan can go directly to the table for an impressive presentation, complete with the authentic fajita sizzle.

Greek Yogurt Marinated Chicken

Greek yogurt transforms ordinary chicken breast into a tender, flavorful masterpiece through its natural tenderizing properties. The lactic acid in yogurt breaks down proteins, resulting in meat that's remarkably moist and infused with whatever seasonings you choose to include in the marinade.

This Mediterranean-inspired marinade combines thick Greek yogurt with traditional herbs and spices like oregano, garlic, and lemon juice. The result is chicken that's not only tender but also carries a bright, tangy flavor profile that pairs perfectly with Mediterranean side dishes or fresh salads.

• 4 boneless, skinless chicken breasts
• 1 cup plain Greek yogurt
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 lemon, juiced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika

In a large bowl, combine Greek yogurt, minced garlic, olive oil, lemon juice, oregano, thyme, salt, pepper, and paprika. Whisk until all ingredients are well incorporated.

Add the chicken breasts to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Remove the marinated chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Preheat your grill or grill pan to medium-high heat.

Remove the chicken from the marinade, letting excess marinade drip off, and discard the remaining marinade. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). If using a grill pan, you may need to add a tablespoon of olive oil to prevent sticking.

Once cooked, let the chicken rest for 5-10 minutes before slicing to allow the juices to redistribute throughout the meat. For optimal results, choose chicken breasts of similar thickness or pound them to an even thickness before marinating.

The yogurt marinade can be made spicier by adding red pepper flakes, or more aromatic by including additional fresh herbs like dill or mint. Avoid marinating for longer than 24 hours, as the meat can become mushy due to over-tenderizing from the yogurt's enzymes.