10 Chicken Breast Recipes in 5 Ingredients

You're about to discover how just five ingredients can transform your chicken breasts from basic to brilliant. Whether you're craving the sweet-savory balance of Honey Garlic Chicken or the Mediterranean flair of Greek Yogurt Marinated Chicken, these recipes deliver maximum flavor with minimal fuss. Each dish has been carefully crafted to save you time in the kitchen while ensuring your meals never compromise on taste. Let's explore these kitchen-tested combinations that'll make weeknight cooking feel like a breeze.

Honey Garlic Chicken Breast

Honey Garlic Chicken Breast is a delectable combination of sweet and savory flavors that transform ordinary chicken breasts into an extraordinary meal. The tender, juicy chicken is perfectly seared until golden brown, then glazed with a rich sauce that brings together the natural sweetness of honey with aromatic garlic.

This easy-to-prepare dish requires minimal ingredients yet delivers restaurant-quality results. The secret lies in achieving the perfect sear on the chicken while creating a glossy, caramelized sauce that coats each piece beautifully, making it an ideal choice for both weeknight dinners and special occasions.

• 4 boneless, skinless chicken breasts
• 1/3 cup honey
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• Salt and pepper to taste

Begin by patting the chicken breasts dry with paper towels and seasoning them generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat until it shimmers. Place the chicken breasts in the hot pan and sear for 5-6 minutes on each side until golden brown and a crust forms.

Once the chicken is well-browned, reduce the heat to medium-low. Add the minced garlic to the pan and cook for 30 seconds until fragrant, being careful not to let it burn. Pour in the honey and soy sauce, stirring to combine and coat the chicken evenly.

Allow the sauce to simmer and thicken for 3-4 minutes, occasionally spooning it over the chicken breasts. Continue cooking until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has reduced to a glossy glaze. Remove the pan from heat and let the chicken rest for 5 minutes before slicing to ensure the juices redistribute throughout the meat.

For optimal results, allow chicken breasts to come to room temperature before cooking and consider butterflying or pounding them to an even thickness for more consistent cooking. The sauce can be doubled for extra glazing, and any leftover sauce can be stored in an airtight container in the refrigerator for up to three days.

Serve the chicken over rice or with steamed vegetables to soak up the delicious honey garlic sauce.

Lemon Herb Pan-Seared Chicken

Lemon Herb Pan-Seared Chicken transforms ordinary chicken breasts into a bright, flavorful dish that's both elegant and easy to prepare. The combination of fresh herbs and citrus creates a Mediterranean-inspired meal that's perfect for both weeknight dinners and special occasions.

The key to this recipe lies in achieving a perfectly golden crust while maintaining juicy, tender meat inside. Fresh herbs like thyme, rosemary, and parsley infuse the chicken with aromatic flavors, while lemon adds a bright, zesty finish that cuts through the richness of the pan sauce.

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 tablespoons butter
• 4 cloves garlic, minced
• 2 lemons (1 juiced, 1 sliced)
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1/4 cup fresh parsley, chopped
• 1/2 cup chicken broth
• Salt and black pepper to taste

Season chicken breasts generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken breasts in the pan and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/74°C).

Remove chicken from the pan and set aside. In the same pan, reduce heat to medium and add butter and minced garlic. Once butter is melted and garlic is fragrant (about 30 seconds), add lemon juice, chicken broth, thyme, and rosemary sprigs.

Simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan. Return chicken to the pan and spoon the sauce over the breasts. Add lemon slices to the pan and continue cooking for 2-3 minutes until the sauce slightly thickens.

Remove from heat and garnish with fresh parsley.

For optimal results, bring chicken breasts to room temperature 30 minutes before cooking and pat them dry with paper towels. If the breasts are uneven in thickness, pound them between plastic wrap to ensure even cooking.

The pan sauce can be made ahead and reheated, but fresh herbs should be added just before serving for the best flavor.

Parmesan Crusted Chicken

Parmesan crusted chicken transforms ordinary chicken breasts into a crispy, flavorful masterpiece that's both elegant and comforting. The combination of seasoned breadcrumbs and grated Parmesan cheese creates a golden, crunchy coating that seals in moisture while adding rich, savory flavor.

This restaurant-quality dish is surprisingly simple to prepare at home and requires basic pantry ingredients. The key is achieving the perfect crispy exterior while maintaining juicy, tender meat inside. When properly executed, the Parmesan crust forms a protective layer that keeps the chicken moist during cooking.

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil

Begin by preparing the breading station with three shallow dishes. Place flour in the first dish, beaten eggs in the second, and combine breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper in the third.

Pound chicken breasts to an even 1/4-inch thickness between plastic wrap. Dredge each chicken breast first in flour, shaking off excess, then dip in beaten eggs, and finally coat thoroughly with the Parmesan-breadcrumb mixture, pressing gently to adhere.

Heat olive oil in a large skillet over medium heat until shimmering. Cook chicken for 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/74°C).

Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil. Let rest for 5 minutes before serving to allow juices to redistribute throughout the meat. For extra flavor, sprinkle with additional grated Parmesan and chopped fresh parsley before serving.

For best results, avoid overcrowding the pan when cooking, as this can lead to steaming rather than crispy breading. The breaded chicken can be prepared up to 4 hours in advance and stored in the refrigerator before cooking.

If the breading starts to brown too quickly, reduce heat to medium-low to ensure the chicken cooks through without burning the crust.

Creamy Mushroom Chicken

Creamy mushroom chicken transforms ordinary chicken breasts into an elegant dinner featuring tender meat smothered in a rich, velvety mushroom sauce. The combination of earthy mushrooms, aromatic herbs, and cream creates a restaurant-worthy dish that's surprisingly simple to prepare at home.

The key to this recipe lies in properly searing both the chicken and mushrooms to develop deep flavors, then bringing everything together with a luxurious sauce that's perfect for spooning over rice, pasta, or crusty bread. The sauce's silky texture comes from a careful balance of cream and chicken broth, while fresh herbs add brightness to the earthy mushroom flavor.

• 4 boneless, skinless chicken breasts
• 16 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1/4 cup all-purpose flour

Season chicken breasts with salt and pepper, then lightly coat with flour. Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts for 5-6 minutes per side until golden brown. Remove chicken from pan and set aside.

In the same pan, add butter and mushrooms. Cook until mushrooms are golden brown and have released their moisture, about 5-7 minutes. Add garlic and cook for another minute until fragrant. Pour in chicken broth, scraping the bottom of the pan to release any browned bits.

Add heavy cream, thyme, and Italian seasoning. Return chicken to the pan and reduce heat to medium-low. Simmer for 10-12 minutes or until sauce has thickened and chicken is cooked through (internal temperature 165°F/74°C). Adjust seasoning with salt and pepper to taste.

For the best results, choose mushrooms that are firm and dry, avoiding any that are slimy or discolored. Resist the urge to move the mushrooms too much while they're browning – letting them sit undisturbed helps develop better caramelization.

The sauce can be thinned with additional broth if it becomes too thick, or simmered longer if too thin. For extra richness, finish the dish with a splash of white wine before adding the cream.

Balsamic Glazed Chicken

Balsamic glazed chicken transforms ordinary chicken breasts into an elegant Italian-inspired dish. The rich, tangy balsamic reduction creates a sophisticated sweet-tart glaze that elevates the mild flavor of chicken while keeping it moist and tender.

This versatile recipe combines the complex flavors of aged balsamic vinegar with honey and herbs, resulting in a caramelized exterior and juicy interior. The reduction sauce becomes thick and syrupy, perfect for drizzling over the finished dish or serving alongside roasted vegetables.

• 4 boneless, skinless chicken breasts
• 1/2 cup balsamic vinegar
• 3 tablespoons honey
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 1 tablespoon butter
• Fresh basil leaves for garnish

Season chicken breasts generously with salt, pepper, and dried thyme. Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken breasts in the pan and cook for 5-7 minutes on each side until golden brown and cooked through to an internal temperature of 165°F (74°C).

Remove chicken from the pan and set aside. In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in balsamic vinegar and honey, scraping up any browned bits from the bottom of the pan.

Bring the mixture to a simmer and cook for 5-7 minutes until reduced by half and thickened. Return the chicken to the pan, turning to coat with the glaze. Add butter and swirl the pan until melted and incorporated into the sauce.

Cook for an additional 2-3 minutes, continuously basting the chicken with the glaze until it's well-coated and glossy. Garnish with fresh basil leaves before serving.

For the best results, use high-quality balsamic vinegar as it will produce a better-tasting reduction. If the sauce becomes too thick, thin it with a splash of chicken broth. To prevent the honey from burning, keep a close eye on the heat level during reduction.

The chicken can be served immediately or kept warm in a low-temperature oven for up to 30 minutes before serving.

Ranch Seasoned Chicken

Ranch Seasoned Chicken delivers a flavorful twist on ordinary chicken breast, combining the beloved taste of ranch seasoning with perfectly cooked poultry. The blend of herbs and spices creates a savory crust while keeping the meat tender and juicy inside.

The secret to this recipe lies in the proper application of the ranch seasoning mixture and the correct cooking temperature. When seasoned well and cooked properly, the chicken develops a delicious herb-crusted exterior while maintaining its moisture, making it perfect for both family dinners and meal prep.

• 4 boneless, skinless chicken breasts
• 2 tablespoons ranch seasoning mix
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon butter

Pat the chicken breasts dry with paper towels to ensure proper seasoning adhesion. In a small bowl, combine the ranch seasoning, garlic powder, onion powder, black pepper, and salt. Coat each chicken breast thoroughly with the seasoning mixture, pressing gently to help it adhere to the surface.

Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and begins to bubble. Place the seasoned chicken breasts in the pan and cook for 5-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C).

Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring each bite remains moist and flavorful.

For optimal results, choose chicken breasts of similar size and thickness, or pound them to an even thickness before cooking. The ranch seasoning can be made from scratch using dried herbs and spices if preferred over store-bought mix.

Store leftover cooked chicken in an airtight container in the refrigerator for up to 4 days.

BBQ Brown Sugar Chicken

BBQ Brown Sugar Chicken transforms ordinary chicken breasts into a sweet and smoky delight, perfect for both weeknight dinners and weekend gatherings. The combination of brown sugar and BBQ sauce creates a caramelized glaze that locks in moisture while adding deep, complex flavors to the meat.

This recipe strikes the perfect balance between tangy barbecue sauce and the rich sweetness of brown sugar, creating a dish that appeals to both children and adults. As the chicken cooks, the sugar caramelizes and forms a sticky, flavorful crust while keeping the inside perfectly tender and juicy.

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

Season chicken breasts with garlic powder, paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, place the chicken breasts in the pan and cook for 5-6 minutes on each side until golden brown.

In a bowl, mix BBQ sauce and brown sugar until well combined. Once the chicken is browned, reduce heat to medium-low and pour the BBQ-sugar mixture over the chicken. Let the sauce simmer and reduce for 8-10 minutes, occasionally spooning the sauce over the chicken to create a thick glaze.

Continue cooking until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened to a sticky glaze. Remove from heat and let the chicken rest for 5 minutes before serving.

For best results, choose chicken breasts of similar size and thickness to ensure even cooking. If the sauce becomes too thick during cooking, add a tablespoon of water to thin it out. The BBQ sauce can be substituted with your favorite brand or homemade version, but avoid using sauces that are already very sweet as they may burn due to the added brown sugar.

Greek Yogurt Marinated Chicken

Greek yogurt transforms ordinary chicken breasts into incredibly tender, juicy cutlets through its natural tenderizing properties. The lactic acid in yogurt breaks down proteins while adding moisture, resulting in chicken that's both flavorful and succulent.

This Mediterranean-inspired marinade combines thick Greek yogurt with fresh lemon juice, garlic, and classic Greek herbs like oregano and dill. The result is chicken that's infused with bright, tangy flavors while maintaining a perfectly moist texture that's often hard to achieve with lean breast meat.

• 4 boneless, skinless chicken breasts
• 1 cup plain Greek yogurt
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 lemon, juiced
• 1 tablespoon dried oregano
• 1 tablespoon fresh dill, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

In a large bowl, combine Greek yogurt, minced garlic, olive oil, lemon juice, oregano, dill, salt, pepper, and paprika. Whisk until all ingredients are well incorporated. Add the chicken breasts to the marinade, ensuring each piece is completely coated.

Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for best results.

Remove the 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 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).

Let the chicken rest for 5-10 minutes before slicing. During this time, the juices will redistribute throughout the meat, ensuring maximum tenderness. Serve hot, garnished with additional fresh dill and lemon wedges if desired.

For optimal results, avoid using nonfat Greek yogurt as the fat content helps keep the chicken moist during cooking. If grilling isn't an option, the chicken can be baked in a preheated 375°F (190°C) oven for 25-30 minutes.

To prevent the chicken from sticking to the grill, ensure the grates are clean and well-oiled before cooking.

Teriyaki Pineapple Chicken

Teriyaki Pineapple Chicken transforms ordinary chicken breasts into a tropical delight, combining the sweet and tangy flavors of fresh pineapple with the rich, savory notes of teriyaki sauce. The natural enzymes in pineapple help tenderize the meat while adding a bright, refreshing element to the dish.

This Hawaiian-inspired recipe strikes the perfect balance between Asian and tropical flavors, creating a meal that's both comforting and exotic. The caramelization of the teriyaki sauce and pineapple juices forms a glossy glaze that coats each piece of chicken, while chunks of pineapple provide bursts of sweetness in every bite.

• 4 boneless, skinless chicken breasts
• 1 cup teriyaki sauce
• 1 fresh pineapple, cut into chunks (or 20 oz canned pineapple chunks)
• 1/2 cup pineapple juice
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 green onions, sliced
• 1 tablespoon cornstarch
• 2 tablespoons water

Season chicken breasts with salt and pepper, then heat vegetable oil in a large skillet over medium-high heat. Sear the chicken for 5-6 minutes on each side until golden brown. Remove chicken from the pan and set aside.

In the same pan, add minced garlic and grated ginger, sautéing for 30 seconds until fragrant. Add teriyaki sauce, pineapple chunks, and pineapple juice to the pan, bringing the mixture to a simmer.

Mix cornstarch with water to create a slurry and stir into the sauce to thicken. Return the chicken to the pan, reduce heat to medium-low, and cook for an additional 8-10 minutes, occasionally basting the chicken with the sauce. The chicken is done when it reaches an internal temperature of 165°F (74°C). Garnish with sliced green onions before serving.

For best results, choose chicken breasts of similar size and thickness, or pound them to ensure even cooking. If using canned pineapple, drain well but reserve the juice for the sauce. The dish can be made spicier by adding red pepper flakes or sriracha sauce to taste.

Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days and reheated gently on the stovetop.

Pesto Mozzarella Chicken

Pesto and mozzarella transform ordinary chicken breasts into an Italian-inspired culinary masterpiece. The combination of fragrant basil pesto and melted mozzarella creates a perfect balance of flavors while keeping the chicken moist and tender.

This restaurant-worthy dish requires minimal preparation yet delivers maximum impact. The pesto adds a vibrant, herbaceous note while the melted mozzarella provides a creamy, indulgent finish that will satisfy even the most discerning palates.

• 4 boneless, skinless chicken breasts
• 1/2 cup basil pesto
• 8 oz fresh mozzarella, sliced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• 2 cloves garlic, minced
• Cherry tomatoes (optional, for garnish)

Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes on each side until golden brown. Add minced garlic to the pan during the last minute of cooking.

Spread 2 tablespoons of pesto on top of each chicken breast. Layer mozzarella slices over the pesto. Transfer the skillet to a preheated 375°F (190°C) oven and bake for 10-12 minutes, or until the cheese is melted and bubbly, and the chicken reaches an internal temperature of 165°F (74°C).

Let the chicken rest in the pan for 5 minutes before serving. The residual heat will help the cheese settle while keeping the chicken juicy. Garnish with cherry tomatoes if desired, and drizzle with any remaining pesto.

For best results, use room temperature chicken breasts and high-quality fresh mozzarella. If the chicken breasts are very thick, butterfly them or pound them to an even thickness of about 1 inch.

The pesto can be either store-bought or homemade, and you can adjust the amount based on your preference for a stronger or milder basil flavor.