10 Chicken Breast Recipes That Require No Prep

You'll love how these no-prep chicken breast recipes can transform your weeknight dinner routine. When you're short on time but still want a delicious meal, these 10 foolproof methods deliver restaurant-quality results with minimal effort. From classic pan-seared chicken to flavorful Mediterranean variations, each recipe requires just seasoning and cooking—no marinating, no chopping, no fuss. Let's explore how a few simple ingredients and proper technique can elevate your chicken from basic to extraordinary.

Classic Pan-Seared Chicken Breast

Pan-seared chicken breast is a fundamental dish that showcases how simple ingredients can create a delicious meal. The technique focuses on achieving a golden-brown exterior while maintaining a juicy, tender interior through proper heat control and timing.

This straightforward preparation method requires minimal ingredients but delivers maximum flavor by creating a flavorful crust on the outside of the chicken. The key lies in allowing the chicken to develop a proper sear without disturbing it too frequently during the cooking process.

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

Remove chicken breasts from the refrigerator 20 minutes before cooking to bring them to room temperature. Meanwhile, prepare the chicken by patting it dry with paper towels and seasoning both sides evenly with salt, pepper, and garlic powder.

Heat olive oil in a large skillet over medium-high heat until it begins to shimmer. Place the seasoned chicken breasts in the pan and cook for 5-7 minutes on the first side, until a golden-brown crust forms. Resist the urge to move the chicken around during this time.

Flip the chicken breasts 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.

For optimal results, ensure your chicken breasts are of even thickness – if they're particularly thick, butterfly them or pound them to approximately 1/2 inch thickness using a meat mallet. This will help them cook more evenly and prevent the outside from becoming too dark before the inside is fully cooked.

3-Ingredient Honey Garlic Chicken

Honey Garlic Chicken Breast combines sweet and savory flavors in a mouthwatering dish that's both simple to prepare and impressive to serve. The natural sweetness of honey perfectly balances the pungent garlic, creating a glossy sauce that coats each piece of chicken with a delectable glaze.

This recipe transforms ordinary chicken breast into a restaurant-worthy meal in under 30 minutes. The secret lies in creating a proper sear on the chicken before adding the sauce ingredients, which allows the meat to lock in its juices while developing a flavorful crust that the sauce will cling to.

• 2 boneless, skinless chicken breasts
• 4 cloves garlic, minced
• 1/3 cup honey
• 1/4 cup low-sodium soy sauce
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• Salt to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and nearly cooked through. Remove the chicken from the pan and set aside.

In the same pan, lower the heat to medium and add butter. Once melted, add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it. Add honey, soy sauce, and red pepper flakes to the pan, stirring to combine. Let the sauce simmer for 1-2 minutes until it starts to thicken slightly.

Return the chicken to the pan and spoon the sauce over it repeatedly. Cook for an additional 3-4 minutes, flipping the chicken occasionally, until it's completely cooked through and the sauce has thickened to a glaze-like consistency. Garnish with chopped parsley before serving.

For the best results, ensure your chicken breasts are of even thickness by butterflying or pounding them before cooking. If the sauce becomes too thick, add a splash of water or chicken broth to thin it out. The sauce can be made spicier by adding more red pepper flakes, or milder by omitting them entirely.

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

Lemon Pepper Chicken Skillet

Lemon pepper chicken is a bright, flavorful dish that combines the zesty punch of fresh lemon with the bold kick of cracked black pepper. This simple yet sophisticated preparation method creates a perfect balance of flavors while maintaining the chicken's natural juiciness.

The key to this recipe lies in creating a powerful lemon-pepper crust on the outside of the chicken while keeping the meat tender on the inside. By using both fresh lemon and lemon pepper seasoning, you'll achieve layers of citrus flavor that complement the chicken perfectly.

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lemon pepper seasoning
• 1 teaspoon salt
• 2 tablespoons butter
• 1 fresh lemon, sliced
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• Fresh parsley for garnish

Start by patting the chicken breasts dry with paper towels and seasoning them generously with lemon pepper seasoning and salt on both sides. If the chicken breasts are particularly thick, butterfly them or pound them to an even thickness of about 1/2 inch to ensure even cooking.

Heat olive oil in a large skillet over medium-high heat until shimmering. Place the seasoned chicken breasts in the pan and cook for 5-7 minutes on each side until golden brown and cooked through, with an internal temperature of 165°F (74°C). Remove the chicken from the pan and set aside.

In the same skillet, reduce heat to medium and add butter and minced garlic. Once the butter has melted, add chicken broth and lemon slices. Let the sauce simmer for 2-3 minutes until slightly reduced, then return the chicken to the pan. Spoon the sauce over the chicken and cook for an additional 1-2 minutes to reheat the chicken and allow it to absorb the flavors.

For optimal results, allow the chicken to rest at room temperature for 15-20 minutes before cooking, and let it rest for 5 minutes after cooking before slicing. The skillet should be hot enough to sear the chicken but not so hot that the lemon pepper seasoning burns. If the seasoning starts to blacken too quickly, reduce the heat slightly.

Simple Italian Herb Chicken

Simple Italian Herb Chicken transforms ordinary chicken breasts into a flavorful Mediterranean-inspired dish using classic Italian herbs and seasonings. This recipe builds on basic pan-searing techniques while incorporating dried herbs that create an aromatic crust on the exterior of the meat.

The combination of herbs like basil, oregano, and thyme creates a traditional Italian flavor profile that pairs perfectly with pasta, roasted vegetables, or a simple salad. This versatile dish can be prepared quickly for a weeknight dinner yet is elegant enough for entertaining guests.

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter

Begin by bringing the chicken breasts to room temperature and patting them dry with paper towels.

Mix all the dried herbs, garlic powder, salt, and pepper in a small bowl. Coat both sides of the chicken breasts evenly with the herb mixture, pressing gently to help the seasonings adhere to the meat.

Heat olive oil in a large skillet over medium-high heat until shimmering. Place the seasoned chicken breasts in the pan and cook for 5-7 minutes on the first side until golden brown.

Add the butter to the pan, then flip the chicken and cook for an additional 5-7 minutes, or until the internal temperature reaches 165°F (74°C).

Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing. While resting, the butter and herb mixture in the pan can be spooned over the chicken to add extra flavor and moisture.

For optimal results, ensure the chicken breasts are of even thickness by butterflying or pounding them before cooking.

The herbs can be adjusted to taste, and fresh herbs can be substituted for dried ones by tripling the amount.

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

15-Minute Ranch Chicken

Minute Ranch Chicken offers a quick and flavorful twist on traditional pan-seared chicken breast by incorporating the tangy, herbal flavors of ranch seasoning.

This weeknight-friendly recipe transforms ordinary chicken into a zesty, crowd-pleasing dish that pairs well with virtually any side. The beauty of Minute Ranch Chicken lies in its simplicity and rapid cooking time, making it perfect for busy families or anyone seeking a satisfying meal without extensive preparation.

The ranch seasoning creates a delicious crust while helping to keep the chicken moist and tender throughout the cooking process.

• 2 boneless, skinless chicken breasts
• 1 packet ranch seasoning mix
• 2 tablespoons olive oil
• 1/2 cup buttermilk
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Pat the chicken breasts dry with paper towels and place them in a shallow dish.

Pour the buttermilk over the chicken and sprinkle with half of the ranch seasoning packet. Let the chicken marinate for 15-20 minutes at room temperature, which allows for more even cooking and better flavor absorption.

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

Remove the chicken from the buttermilk, allowing excess to drip off, and season both sides with the remaining ranch seasoning, black pepper, and garlic powder.

Place the chicken in the hot skillet and cook for 5-6 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 adjusted according to taste preferences, and if the chicken appears to be browning too quickly, reduce the heat to medium to prevent burning while ensuring the interior cooks completely.

Salt and Pepper Grilled Chicken

Salt and Pepper Grilled Chicken is a testament to the beauty of simplicity in cooking. With just a few basic seasonings, this recipe brings out the natural flavors of chicken while creating a perfectly charred exterior and juicy interior that's ideal for any occasion.

This straightforward approach to grilling chicken focuses on proper technique and timing rather than complex marinades or elaborate preparations. The key is achieving the right balance of high heat for exterior browning while maintaining moisture inside the meat, resulting in a restaurant-quality dish that's easy to replicate at home.

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon garlic powder (optional)

Begin by removing the chicken breasts from the refrigerator 30 minutes before cooking to allow them to come to room temperature. During this time, heat your grill to medium-high heat (around 375-450°F). Clean and oil the grates thoroughly to prevent sticking.

Pat the chicken breasts dry with paper towels and brush them lightly with olive oil. Season generously with salt and pepper on both sides, and if desired, add garlic powder for extra flavor. If the chicken breasts are particularly thick, consider butterflying them or pounding them to an even thickness of about 3/4 inch for more consistent cooking.

Place the chicken breasts on the preheated grill and cook for 6-8 minutes on the first side, until clear grill marks appear. Flip the chicken and continue cooking for another 5-7 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part. Remove from the grill and let rest for 5-10 minutes before slicing.

For optimal results, avoid moving the chicken around too much while grilling – this ensures proper grill marks and prevents the meat from sticking to the grates. If flare-ups occur, move the chicken to a cooler part of the grill temporarily. Always keep a small portion of the grill unlit or on low heat to provide a safe zone for temperature control.

Buttery Garlic Chicken Breast

Buttery Garlic Chicken Breast is a rich and flavorful variation of the classic pan-seared chicken that elevates the dish with aromatic garlic and smooth, creamy butter. The combination creates a luxurious sauce that coats each piece of chicken perfectly, while keeping the meat tender and juicy.

This recipe transforms ordinary chicken breast into an elegant main course that pairs beautifully with pasta, rice, or roasted vegetables. The garlic-infused butter sauce penetrates the meat while creating a golden-brown exterior that seals in the natural juices of the chicken.

• 2 boneless, skinless chicken breasts
• 4 tablespoons butter
• 6 cloves garlic, minced
• 1 teaspoon dried Italian herbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1/4 cup chicken broth
• 2 tablespoons fresh parsley, chopped

Start by patting the chicken breasts dry with paper towels and seasoning them generously with salt and pepper. If the breasts are thick, butterfly them or pound them to an even thickness of about 1/2 inch.

Heat olive oil in a large skillet over medium-high heat until shimmering. Place the chicken in the hot pan and cook for 5-6 minutes on the first side until golden brown. Flip the chicken and add butter, minced garlic, and dried herbs to the pan.

As the butter melts, tilt the pan slightly and use a spoon to baste the chicken with the garlic butter mixture. Cook for another 5-6 minutes or until the internal temperature reaches 165°F (74°C).

Once the chicken is cooked through, remove it to a plate and let it rest. Add the chicken broth to the pan and scrape up any browned bits from the bottom. Let the sauce reduce for 1-2 minutes until slightly thickened.

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

For the best results, avoid using cold chicken straight from the refrigerator – let it come to room temperature for 20 minutes before cooking.

Also, make sure not to burn the garlic when adding it to the pan, as this can create a bitter taste. If the garlic starts to brown too quickly, lower the heat or move the pan off the burner temporarily.

Quick Cajun Chicken

Cajun-spiced chicken breast offers a perfect balance of heat, flavor, and satisfaction in a dish that can be prepared in under 30 minutes. The blend of traditional Cajun seasonings creates a flavorful crust on the outside while keeping the chicken tender and juicy on the inside.

This recipe builds on the classic pan-seared chicken technique but incorporates a robust blend of Cajun spices that gives the dish its distinctive Louisiana-inspired character. The key is achieving the right balance of seasonings and proper heat control to create a perfectly blackened exterior without burning the spices.

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Mix all the dry seasonings in a small bowl to create your Cajun spice blend. Pat the chicken breasts dry with paper towels and season generously on both sides with the spice mixture, pressing the seasonings into the meat to ensure they adhere well.

Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it begins to shimmer. Place the seasoned chicken breasts in the pan and cook for 5-7 minutes on the first side, until a dark crust forms.

Flip the chicken and cook for an additional 5-7 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring maximum flavor and moisture retention.

For the best results, ensure your chicken breasts are of even thickness by butterflying or pounding them before seasoning. If the pan starts to smoke excessively, reduce the heat slightly to prevent the spices from burning.

This dish pairs well with rice, roasted vegetables, or a fresh green salad, and any leftover Cajun seasoning can be stored in an airtight container for future use.

Parmesan-Crusted Chicken

Parmesan-Crusted Chicken transforms ordinary chicken breasts into a crispy, flavorful Italian-inspired dish that's both elegant and satisfying. The combination of seasoned breadcrumbs and fresh Parmesan cheese creates a golden, crunchy coating while keeping the chicken tender and juicy inside.

This versatile recipe works perfectly for both casual family dinners and special occasions. The key to success lies in properly preparing the breading station and maintaining the right oil temperature to achieve that perfect golden-brown crust without burning the cheese or breadcrumbs.

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

Begin by preparing the chicken breasts. If they're thick, butterfly them or pound them to an even 1/2-inch thickness. Pat the chicken dry with paper towels and season both sides with salt and pepper.

Set up three shallow dishes: one with flour mixed with garlic powder, one with beaten eggs, and one with combined breadcrumbs and Parmesan cheese.

Dredge each chicken breast first in the seasoned flour, shaking off excess. Then dip into the beaten eggs, allowing excess to drip off. Finally, press firmly into the breadcrumb-Parmesan mixture, ensuring even coating on both sides. Place the breaded chicken on a clean plate and let rest for 5 minutes to allow the coating to adhere better.

Heat olive oil in a large skillet over medium heat until shimmering. Carefully place the breaded chicken breasts in the pan and cook for 4-5 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate to drain excess oil, then let rest for 5 minutes before serving.

For the best results, grate the Parmesan cheese fresh rather than using pre-grated varieties, as fresh Parmesan will melt and brown better during cooking.

Avoid pressing down on the chicken while it cooks, as this can cause the breading to flake off. If cooking multiple batches, wipe out the pan and use fresh oil between batches to prevent burnt crumbs from affecting the flavor and appearance of subsequent pieces.

5-Minute Mediterranean Chicken

Minute Mediterranean Chicken takes classic pan-seared chicken breast and elevates it with bright Mediterranean flavors. The combination of olive oil, lemon, garlic, and herbs creates a dish that's both healthy and full of authentic Mediterranean character.

This quick-cooking method maintains the chicken's juiciness while incorporating the signature flavors of Mediterranean cuisine. The addition of cherry tomatoes, olives, and fresh herbs transforms a simple chicken breast into a colorful, restaurant-worthy meal that can be prepared in under 30 minutes.

• 2 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1/4 cup crumbled feta cheese

Season chicken breasts with salt, pepper, dried oregano, and dried basil. Heat 2 tablespoons of 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 to 165°F (74°C).

Remove chicken from the pan and set aside. In the same pan, add remaining olive oil and minced garlic, cooking for 30 seconds until fragrant.

Add cherry tomatoes and olives, cooking for 2-3 minutes until tomatoes begin to soften. Pour in lemon juice and scrape any browned bits from the bottom of the pan.

Return chicken to the pan and spoon the tomato-olive mixture over the top. Sprinkle with fresh parsley and crumbled feta cheese. Let the dish rest for 2-3 minutes to allow the flavors to meld together.

For optimal results, choose chicken breasts of similar size and thickness, or pound them to even thickness before cooking. The dish can be made ahead and reheated, though the fresh herbs and feta should be added just before serving.

If preferred, boneless chicken thighs can be substituted for breasts, adjusting cooking time accordingly.