12 Chicken Breast Recipes Under 300 Calories

Looking to transform your chicken breast from bland to grand? You'll find these 12 recipes are your ticket to flavorful, calorie-conscious meals that won't break your diet. Each dish packs a protein punch while staying under 300 calories, from zesty lemon garlic to aromatic Asian-inspired creations. Whether you're meal prepping or cooking for tonight, these tried-and-tested recipes will show you exactly how to keep your chicken juicy, tasty, and waistline-friendly.

Classic Lemon Garlic Chicken Breast (250 Calories)

Lemon garlic chicken breast is a timeless combination that delivers robust flavor while maintaining a lean, healthy profile. This recipe transforms simple chicken breasts into a restaurant-quality dish using just a handful of fresh ingredients and proper cooking techniques.

The secret to this low-calorie version lies in using minimal oil while maximizing the natural flavors of fresh lemon and garlic. At just 250 calories per serving, this protein-rich dish pairs perfectly with steamed vegetables or a light salad for a complete, nutritious meal.

• 4 boneless, skinless chicken breasts (4-5 oz each)
• 2 fresh lemons
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley for garnish (optional)

Begin by placing the chicken breasts between two sheets of plastic wrap and gently pounding them to an even thickness of about 1/2 inch. This ensures uniform cooking throughout. Season both sides of each breast with salt and pepper.

Heat olive oil in a large skillet over medium heat until shimmering. Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.

Place the seasoned chicken breasts in the pan and cook for 5-7 minutes on each side until golden brown. The internal temperature should reach 165°F (74°C).

In the final 2 minutes of cooking, squeeze the juice of both lemons into the pan, allowing it to reduce slightly and create a light sauce. Remove the chicken from heat and let it rest for 5 minutes before serving to ensure the juices redistribute throughout the meat.

For best results, avoid overcrowding the pan – cook in batches if necessary. Keep an eye on the garlic, as it can burn quickly and become bitter.

If cooking multiple batches, wipe the pan clean between each and start with fresh oil to prevent burnt bits from affecting the flavor of subsequent pieces.

For added moisture, you can cover the pan during cooking, but this may prevent the chicken from developing a golden crust.

Mediterranean Herb-Crusted Chicken (275 Calories)

Mediterranean Herb-Crusted Chicken delivers a flavorful twist on traditional chicken breast, combining aromatic herbs with a crispy exterior while maintaining a juicy interior. This 275-calorie dish transforms everyday chicken into a restaurant-worthy meal that captures the essence of Mediterranean cuisine.

The secret to this recipe lies in its herb coating, which creates a protective crust that seals in moisture while adding layers of flavor. Fresh herbs like rosemary, thyme, and oregano work together with garlic and olive oil to create a distinctive Mediterranean profile that elevates this healthy protein option beyond the ordinary.

• 4 boneless, skinless chicken breasts (4-5 oz each)
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon dried oregano
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 lemon, zested
• 1 tablespoon Dijon mustard

Combine all herbs, garlic, lemon zest, salt, and pepper in a small bowl. Brush each chicken breast with Dijon mustard, then press the herb mixture firmly onto both sides of each breast, ensuring even coverage.

Let the chicken rest at room temperature for 15 minutes to allow the flavors to begin melding.

Preheat the oven to 375°F (190°C). Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, place the herb-crusted chicken breasts in the pan and sear for 3-4 minutes on each side until golden brown, being careful not to disturb the herb crust.

Transfer the skillet to the preheated oven and continue cooking for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute throughout the meat.

To ensure the best results, avoid moving the chicken too much while searing to prevent the herb crust from falling off.

If the herbs begin to darken too quickly during the searing process, reduce the heat to medium. The chicken can be prepared and coated with herbs up to 4 hours in advance and refrigerated, but should be brought to room temperature before cooking for even heat distribution.

Asian-Style Ginger Soy Chicken (280 Calories)

Asian-Style Ginger Soy Chicken delivers a perfect balance of savory and aromatic flavors while maintaining a lean 280-calorie profile per serving. The combination of fresh ginger, garlic, and soy sauce creates a classic Asian-inspired marinade that transforms ordinary chicken breast into an exciting, healthy meal.

This recipe takes approximately 35 minutes from start to finish, including marination time, and serves as an excellent alternative to takeout. The dish pairs wonderfully with steamed vegetables or cauliflower rice, making it a complete meal that's both satisfying and nutritious.

• 4 boneless, skinless chicken breasts (4-5 oz each)
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons fresh ginger, minced
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 teaspoon brown sugar
• ¼ teaspoon black pepper
• 2 green onions, sliced (for garnish)

In a bowl, combine soy sauce, rice vinegar, minced ginger, garlic, sesame oil, brown sugar, and black pepper. Place chicken breasts in a shallow dish and pour the marinade over them, ensuring even coating. Let marinate for 15-20 minutes at room temperature.

Heat a large non-stick skillet over medium-high heat. Remove chicken from marinade, reserving the liquid. Place chicken in the hot pan and cook for 6-7 minutes on each side until golden brown and cooked through to an internal temperature of 165°F (74°C).

Pour the reserved marinade into the pan and let it reduce for 2-3 minutes until it thickens slightly and coats the chicken. Remove from heat and let the chicken rest for 5 minutes before slicing. Garnish with sliced green onions before serving.

For optimal results, slice the chicken breasts horizontally if they're too thick, ensuring even cooking throughout. Avoid overcrowding the pan, as this will prevent proper browning and could lead to steaming instead of searing.

If cooking for meal prep, slightly undercook the chicken as it will continue to cook when reheated.

Baked Italian Chicken With Tomatoes (265 Calories)

Baked Italian Chicken With Tomatoes combines classic Mediterranean flavors with lean protein for a satisfying, low-calorie meal. The combination of fresh herbs, garlic, and sweet cherry tomatoes creates a vibrant sauce that keeps the chicken moist while baking.

This 265-calorie dish transforms simple chicken breast into an elegant Italian-inspired entrée, perfect for both weeknight dinners and special occasions. The tomatoes break down during cooking to create a natural sauce, while the herbs infuse the meat with traditional Italian flavors.

• 4 chicken breasts (4-5 oz each)
• 2 cups cherry tomatoes, halved
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh oregano
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup low-sodium chicken broth

Preheat the oven to 375°F (190°C). Place chicken breasts in a baking dish and season both sides with salt and pepper. Drizzle one tablespoon of olive oil over the chicken and sprinkle with half of the Italian seasoning. Arrange the halved cherry tomatoes and minced garlic around the chicken breasts.

In a small bowl, combine the remaining olive oil, fresh basil, oregano, and Italian seasoning. Pour this mixture over the tomatoes and chicken. Add the chicken broth to the bottom of the baking dish, which will help keep the chicken moist during cooking.

Bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The tomatoes should be soft and slightly caramelized. Let the chicken rest for 5 minutes before serving, allowing the juices to redistribute throughout the meat.

For best results, choose chicken breasts of similar size for even cooking. If the chicken breasts are particularly thick, consider butterflying them or pounding them to an even thickness.

The dish can be made ahead and reheated, though the tomatoes will become softer upon reheating. Fresh herbs can be substituted with dried varieties, but reduce the amount by half as dried herbs are more concentrated in flavor.

Greek Yogurt Marinated Chicken (245 Calories)

Greek yogurt serves as an exceptional marinade base for chicken breast, creating a tender and flavorful result while keeping the calorie count low. The natural enzymes in yogurt help break down the protein fibers, resulting in incredibly moist chicken that's infused with Mediterranean flavors.

This protein-rich dish combines the tanginess of Greek yogurt with aromatic herbs and spices, making it a perfect choice for health-conscious diners seeking bold flavors. The marinade not only tenderizes the chicken but also creates a protective barrier during cooking, helping to seal in moisture while adding a subtle creaminess to the final dish.

• 4 boneless, skinless chicken breasts (4-5 oz each)
• 1 cup plain non-fat Greek yogurt
• 3 cloves garlic, minced
• 1 lemon, juiced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1/4 teaspoon ground cumin

In a large bowl, combine Greek yogurt, minced garlic, lemon juice, olive oil, and all dried herbs and spices. Mix thoroughly 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, 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, gently wiping off excess but leaving a thin coating. Discard the remaining marinade.

Grill the chicken for 6-7 minutes on each side, or until 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 to allow the juices to redistribute throughout the meat.

For optimal results, avoid pressing down on the chicken while it cooks, as this can force out valuable moisture. If cooking indoors and smoke becomes an issue, reduce the heat to medium and extend the cooking time slightly.

The yogurt marinade can cause the chicken to brown more quickly than usual, so keep a close eye on the cooking process to prevent charring.

Spicy Cajun Chicken Breast (270 Calories)

Spicy Cajun chicken breast offers a perfect balance of heat and flavor while maintaining a lean, healthy profile at just 270 calories per serving. The combination of classic Cajun seasonings creates a smoky, spicy crust on the outside while keeping the chicken juicy on the inside.

This recipe transforms ordinary chicken breast into a taste of Louisiana cuisine without the added calories of traditional preparations. The careful blend of paprika, cayenne, oregano, and other spices delivers authentic Cajun flavor while the proper cooking technique ensures the chicken stays tender and moist.

• 4 boneless, skinless chicken breasts (4-5 oz each)
• 2 tablespoons 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
• 1 tablespoon olive oil

Mix all the seasonings in a small bowl to create your Cajun spice blend. Pat the chicken breasts dry with paper towels and pound them to an even thickness of about 1/2 inch.

Season both sides of each chicken breast generously with the Cajun spice mixture, pressing the seasonings into the meat to help them adhere.

Heat olive oil in a large skillet over medium-high heat. Once the pan is hot, place the seasoned chicken breasts in the skillet and cook for 5-6 minutes on the first side until a golden-brown crust forms.

Flip the chicken and cook for an additional 5-6 minutes, or until the internal temperature reaches 165°F (74°C).

Remove the chicken from the skillet and let it rest for 5 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor in every bite.

For best results, avoid moving the chicken around too much while cooking to allow proper crust formation. If the spice blend starts to darken too quickly, reduce the heat to medium.

Those sensitive to spice can reduce the amount of cayenne pepper by half, while heat enthusiasts can increase it by up to double the recommended amount without significantly impacting the calorie count.

Honey Mustard Glazed Chicken (285 Calories)

Honey Mustard Glazed Chicken brings together the perfect balance of sweet and tangy flavors while keeping the calorie count at a modest 285 calories per serving. This protein-rich dish transforms ordinary chicken breast into a restaurant-quality meal that's both satisfying and diet-friendly.

The secret to this recipe lies in the carefully crafted honey mustard glaze, which caramelizes beautifully on the chicken during cooking without adding excessive calories. The combination of Dijon mustard and honey creates a rich, complex flavor profile that penetrates the meat while forming a golden-brown crust on the outside.

• 4 boneless, skinless chicken breasts (4-5 oz each)
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon fresh thyme leaves

Begin by pounding the chicken breasts to an even thickness of about ½ inch. In a small bowl, whisk together the Dijon mustard, honey, garlic powder, and paprika until well combined.

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

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

Flip the chicken and brush the cooked side generously with the honey mustard mixture. After 4 minutes, flip again and brush the other side, cooking for an additional 2-3 minutes until the chicken reaches an internal temperature of 165°F.

Remove the chicken from the heat and let it rest for 5 minutes, allowing the juices to redistribute throughout the meat.

Sprinkle with fresh thyme leaves before serving.

For optimal results, avoid spreading the honey mustard glaze too early in the cooking process, as the sugars in the honey can burn quickly. If the glaze appears to be browning too fast, reduce the heat to medium.

The chicken can be marinated in a portion of the honey mustard mixture for up to 4 hours before cooking for enhanced flavor, though this step is optional and won't significantly impact the final calorie count.

Pesto Seasoned Grilled Chicken (290 Calories)

Pesto seasoned grilled chicken offers a flavorful twist on traditional grilled chicken breast, incorporating the aromatic blend of basil, garlic, pine nuts, and Parmesan cheese. This 290-calorie dish transforms ordinary chicken into a Mediterranean-inspired meal that's both satisfying and figure-friendly.

The key to this recipe's success lies in the proper marination time and grilling technique, which ensures the chicken remains juicy while developing a delicious herb-crusted exterior. The homemade pesto marinade not only adds flavor but also helps tenderize the meat, resulting in a perfectly cooked chicken breast that's both healthy and delicious.

• 4 boneless, skinless chicken breasts (4-5 oz each)
• 3 tablespoons homemade or store-bought pesto
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cloves garlic, minced

In a bowl, combine pesto, olive oil, lemon juice, salt, pepper, and minced garlic to create the marinade. Place chicken breasts in a large zip-top bag and pour the marinade over them, ensuring each piece is well-coated. Seal the bag and refrigerate for at least 2 hours or up to 8 hours for best results.

Preheat your grill to medium-high heat (around 375-400°F). Remove the chicken from the refrigerator 20 minutes before grilling to allow it to come to room temperature. Clean and oil the grill grates to prevent sticking.

Place the marinated chicken breasts on the preheated grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Avoid moving the chicken frequently during cooking to ensure proper grill marks and even cooking.

Once done, remove from the grill and let rest for 5 minutes before serving.

For optimal results, choose chicken breasts of similar size and thickness, or pound them to an even thickness before marinating. If using store-bought pesto, look for varieties with lower oil content to keep the calorie count in check.

The chicken can also be cooked on a grill pan or under the broiler if outdoor grilling isn't available. Always discard any marinade that has been in contact with raw chicken.

Teriyaki Chicken With Green Onions (275 Calories)

Teriyaki chicken with green onions offers a perfect balance of sweet and savory flavors while maintaining a low caloric profile at just 275 calories per serving. This Japanese-inspired dish transforms lean chicken breast into a delicious meal that's both satisfying and figure-friendly.

The key to this recipe's success lies in creating an authentic teriyaki sauce from scratch, avoiding the high-sugar store-bought versions, and perfectly timing the addition of green onions to maintain their crisp texture and vibrant color. This dish pairs wonderfully with steamed rice or vegetables for a complete meal.

• 4 boneless, skinless chicken breasts (4-5 oz each)
• 1/4 cup low-sodium soy sauce
• 2 tablespoons mirin
• 1 tablespoon honey
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 1/4 cup water
• 4 green onions, sliced diagonally
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds

Slice the chicken breasts into even 1-inch strips and set aside. In a bowl, combine soy sauce, mirin, honey, ginger, and garlic. Mix cornstarch with water in a separate small bowl until smooth, then add to the soy sauce mixture and stir well.

Heat sesame oil in a large non-stick skillet over medium-high heat. Add the chicken strips and cook for 4-5 minutes until golden brown on all sides. Pour the teriyaki sauce mixture into the pan and bring to a simmer, stirring occasionally. Cook for an additional 3-4 minutes until the sauce thickens and coats the chicken evenly.

Add three-quarters of the sliced green onions to the pan and stir gently to combine. Cook for another minute until the green onions are slightly wilted but still maintain their color. Remove from heat and transfer to serving plates. Garnish with remaining fresh green onions and sesame seeds.

For best results, ensure the chicken is cut into uniform pieces for even cooking. The teriyaki sauce can be made ahead and stored in the refrigerator for up to a week. If the sauce becomes too thick during cooking, thin it with a tablespoon of water at a time until reaching desired consistency.

Avoid overcrowding the pan when cooking the chicken to ensure proper browning and prevent steaming.

Herb De Provence Chicken Breast (260 Calories)

Herb de Provence Chicken Breast offers a delightful French twist on the classic chicken breast, bringing together the aromatic flavors of Mediterranean herbs while maintaining a lean, low-calorie profile at just 260 calories per serving. The signature herb blend typically includes savory, marjoram, rosemary, thyme, and oregano, creating a fragrant and sophisticated dish that transforms ordinary chicken into something extraordinary.

This recipe demonstrates how simple ingredients can create an elegant meal that's both healthy and satisfying. The key lies in allowing the herbs to properly infuse into the meat while maintaining the chicken's natural juiciness through careful cooking techniques. The result is a restaurant-quality dish that's perfect for both everyday dinners and special occasions.

• 4 boneless, skinless chicken breasts (4-5 oz each)
• 2 tablespoons Herbs de Provence
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1/2 lemon
• 1/4 cup low-sodium chicken broth

Begin by patting the chicken breasts dry with paper towels and placing them between two sheets of plastic wrap. Gently pound them to an even thickness of about 1/2 inch. Season both sides with salt, pepper, and Herbs de Provence, pressing the herbs gently into the meat to help them adhere.

Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the minced garlic and cook for 30 seconds until fragrant. Place the chicken breasts in the pan and cook for 6-7 minutes on the first side until golden brown.

Flip the chicken and add the chicken broth and a squeeze of lemon juice to the pan. Reduce heat to medium-low, cover the pan, and continue cooking for another 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 before serving.

While the chicken rests, increase the heat and reduce the remaining pan sauce until slightly thickened, then spoon over the chicken before serving. For optimal results, avoid moving the chicken around too much while cooking to develop a proper golden crust.

The herbs can burn easily, so adjust heat as needed during cooking. If the herb mixture doesn't stick well to the chicken, you can create a paste by mixing the herbs with a small amount of olive oil before applying. Store any leftover Herbs de Provence in an airtight container away from direct sunlight to maintain its aromatic properties.

Balsamic Vinegar Chicken (255 Calories)

Balsamic vinegar transforms ordinary chicken breast into an elegant, flavorful dish that's perfect for both weeknight dinners and special occasions. The sweet and tangy notes of the balsamic reduction create a sophisticated sauce while keeping the calorie count surprisingly low at just 255 calories per serving.

This recipe combines the rich, complex flavors of aged balsamic vinegar with aromatic herbs and garlic, creating a perfectly balanced dish that's both healthy and satisfying. The chicken remains tender and juicy while developing a beautiful caramelized exterior from the reduced balsamic glaze.

• 4 boneless, skinless chicken breasts (4-5 oz each)
• 1/2 cup balsamic vinegar
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried Italian herbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon honey
• 1/2 cup chicken broth

Begin by patting the chicken breasts dry with paper towels and seasoning them evenly with salt and pepper. Mix the dried Italian herbs with half of the minced garlic and rub this mixture onto both sides of the chicken breasts. Let the chicken rest at room temperature for 15 minutes to allow the seasonings to penetrate the meat.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes on each side until golden brown. Remove the chicken from the pan and set aside.

In the same pan, add the remaining garlic and sauté for 30 seconds until fragrant. Pour in the balsamic vinegar, chicken broth, and honey, scraping the bottom of the pan to release any browned bits. Allow the sauce to simmer and reduce by half, about 5-7 minutes, until it becomes syrupy.

Return the chicken to the pan, coating each piece with the sauce, and continue cooking for an additional 2-3 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

For the best results, use a high-quality balsamic vinegar, as it will provide better flavor and naturally thicken better when reduced. Watch the sauce carefully during reduction, as balsamic vinegar can quickly go from perfectly reduced to burned. If the sauce becomes too thick, thin it with a small amount of chicken broth.

Allow the chicken to rest for 5 minutes before serving to ensure the juices redistribute throughout the meat.

Mexican-Style Lime Chicken (280 Calories)

Mexican-Style Lime Chicken brings vibrant south-of-the-border flavors to lean chicken breast, creating a protein-rich dish that's both satisfying and waistline-friendly at just 280 calories per serving.

The combination of zesty lime, aromatic cilantro, and Mexican spices transforms ordinary chicken breast into a fiesta of flavors that can be served on its own or as part of a larger Mexican-inspired meal. This versatile dish takes only 25 minutes to prepare and cook, making it perfect for busy weeknights while still delivering authentic Mexican flavors.

The recipe uses common pantry spices and fresh ingredients to create a perfectly seasoned chicken breast that remains juicy and tender throughout the cooking process.

• 4 boneless, skinless chicken breasts (4-5 oz each)
• 3 fresh limes
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Begin by pounding the chicken breasts to an even thickness of about 1/2 inch.

In a small bowl, combine cumin, chili powder, paprika, oregano, salt, and pepper. Season both sides of the chicken breasts generously with this spice mixture, then drizzle with lime juice from one lime.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the minced garlic and cook for 30 seconds until fragrant.

Place the seasoned chicken breasts in the pan and cook for 5-6 minutes on each side until golden brown and cooked through to an internal temperature of 165°F (74°C).

During the last 2 minutes of cooking, squeeze the juice of another lime over the chicken and sprinkle with half of the chopped cilantro.

Remove the chicken from the pan and let it rest for 5 minutes. Before serving, squeeze the remaining lime over the chicken and garnish with the remaining fresh cilantro.

For best results, allow the chicken to marinate in the spices and initial lime juice for 30 minutes before cooking if time permits.

If the chicken breasts are particularly thick, butterfly them before pounding to ensure even cooking.

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days, and reheat gently to prevent drying out.