10 Chicken Breast Recipes Using 5 Ingredients

You're about to discover how just five ingredients can transform ordinary chicken breasts into extraordinary meals. These recipes cut through the complexity of cooking while maximizing flavor, letting you create restaurant-worthy dishes right in your kitchen. From the sweet-tangy balance of balsamic glaze to the aromatic blend of Mediterranean herbs, each recipe offers a unique taste profile that'll expand your culinary repertoire. Let's explore these simple yet sophisticated combinations that'll make weeknight cooking both manageable and memorable.

Balsamic Glazed Chicken Breast

Balsamic glazed chicken breast elevates a simple cut of meat into an elegant dish bursting with sweet and tangy flavors. The combination of honey and balsamic vinegar creates a rich, mahogany-colored glaze that transforms ordinary chicken into a restaurant-quality meal.

This versatile dish strikes the perfect balance between sophisticated dining and easy preparation, making it suitable for both casual family dinners and special occasions. As the glaze reduces during cooking, it intensifies in flavor and coats the chicken with a luxurious, sticky finish that pairs beautifully with various side dishes.

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

Season the chicken breasts generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat until shimmering. Place the chicken breasts in the pan and cook for 5-6 minutes on each side until golden brown.

Add the minced garlic to the pan and cook for 30 seconds until fragrant, being careful not to burn it. Pour in the balsamic vinegar and honey, stirring to combine. Reduce the heat to medium-low and let the mixture simmer, occasionally spooning the sauce over the chicken.

Continue cooking for 8-10 minutes, or until the sauce has thickened and the chicken is cooked through. The internal temperature should reach 165°F (74°C). The sauce will continue to reduce and become syrupy, coating the chicken with a glossy glaze.

For optimal results, remove chicken breasts from the refrigerator 20-30 minutes before cooking and pat them dry with paper towels to achieve better browning. If the sauce becomes too thick during cooking, add a tablespoon of water to thin it out.

Always let the chicken rest for 5 minutes before serving, and slice against the grain to ensure maximum tenderness. The leftover glaze in the pan can be drizzled over the sliced chicken for extra flavor.

Lemon Garlic Butter Chicken

Lemon Garlic Butter Chicken combines bright citrus notes with rich, savory flavors to create a deliciously moist and tender chicken dish. The combination of butter, fresh lemon, and garlic creates a luxurious sauce that perfectly complements the lean chicken breast meat.

This restaurant-quality dish comes together in under 30 minutes, making it an excellent choice for both weeknight dinners and special occasions. The chicken breasts are first seared to achieve a golden crust, then finished in a flavorful butter sauce that keeps them juicy and tender throughout the cooking process.

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

Season chicken breasts generously 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. Remove chicken from the pan and set aside.

In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and cook for 30 seconds until fragrant. Add lemon juice, zest, chicken broth, and Italian seasoning. Simmer for 2-3 minutes, stirring occasionally to combine the flavors and slightly reduce the sauce.

Return chicken breasts to the pan, spooning the sauce over them. Continue cooking for 5-7 minutes, or until chicken is cooked through and the internal temperature reaches 165°F (74°C). Garnish with fresh parsley before serving.

For best results, choose chicken breasts of similar size to ensure even cooking, and avoid overcrowding the pan when searing. If the chicken breasts are particularly thick, consider butterflying them or pounding them to an even thickness.

The sauce can be doubled for those who prefer extra for serving over rice or pasta, and fresh herbs like thyme or rosemary can be added to the sauce for additional flavor complexity.

Honey Mustard Chicken Breast

Honey Mustard Chicken Breast is a delightful combination of sweet and tangy flavors that transform ordinary chicken into a memorable meal. The dish strikes a perfect balance between the natural sweetness of honey and the sharp, distinctive taste of Dijon mustard, creating a sauce that's both sophisticated and comforting.

When prepared correctly, this recipe yields tender, juicy chicken breasts enveloped in a creamy, golden sauce that's perfect for both family dinners and entertaining guests. The sauce can be adjusted to preference, making it more honey-forward for those who enjoy sweetness or more mustard-dominant for those who prefer a tangier profile.

• 4 boneless, skinless chicken breasts
• 1/3 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons whole grain mustard
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and black pepper to taste

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

While the chicken cooks, whisk together honey, Dijon mustard, whole grain mustard, and minced garlic in a bowl. Once the chicken is browned, reduce heat to medium-low and pour the honey mustard mixture over the chicken. Sprinkle with dried thyme and let simmer for 5-7 minutes, occasionally spooning the sauce over the chicken until it thickens and the chicken is completely cooked through.

Remove the chicken from the pan and let it rest for 5 minutes. Meanwhile, if the sauce seems too thick, add a splash of water or chicken broth to achieve desired consistency. Return the chicken to the pan and coat with the sauce before serving.

For best results, ensure chicken breasts are of even thickness by gently pounding them before cooking. The sauce can be made ahead and stored in the refrigerator for up to 3 days. If the sauce becomes too thick during cooking, thin it with chicken broth rather than water to maintain flavor intensity.

This dish pairs excellently with roasted potatoes, steamed vegetables, or a fresh green salad.

Ranch Parmesan Chicken

Ranch Parmesan Chicken is a delectable combination of crispy, cheesy coating and tender, juicy chicken breast. The marriage of tangy ranch seasoning with nutty Parmesan cheese creates a flavorful crust that seals in moisture while providing a satisfying crunch with every bite.

This crowd-pleasing dish transforms ordinary chicken breast into a restaurant-quality meal that's surprisingly simple to prepare at home. The ranch-flavored breadcrumb coating adds a familiar yet elevated taste, while the Parmesan cheese browns beautifully during baking, creating an irresistible golden-brown exterior.

• 4 boneless, skinless chicken breasts
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons ranch seasoning mix
• 2 large eggs
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• Salt and pepper to taste

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Begin by setting up a breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with a mixture of panko breadcrumbs, Parmesan cheese, and ranch seasoning.

Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Dredge each piece first in the flour mixture, shaking off excess, then dip in the beaten eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently to ensure the coating adheres well.

Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the breaded chicken breasts for 2-3 minutes on each side until golden brown, then transfer the skillet to the preheated oven. Bake for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is crispy and golden brown.

For best results, avoid overcrowding the pan when searing the chicken, as this can prevent proper browning. The chicken breasts should be of even thickness; if necessary, pound them between plastic wrap before breading.

Let the chicken rest for 5 minutes before serving to ensure the juices redistribute throughout the meat. Store any leftover breadcrumb mixture in an airtight container for future use.

Teriyaki Ginger Chicken

Teriyaki Ginger Chicken marries classic Japanese flavors with succulent chicken breast, creating a perfect balance of sweet, savory, and aromatic elements.

The combination of soy sauce, mirin, and fresh ginger creates a glossy coating that penetrates deep into the meat, while keeping it tender and juicy. This dish represents the essence of Asian-inspired cooking, where simple ingredients work together to create complex flavors.

The addition of fresh ginger not only adds a warm, spicy note but also helps tenderize the meat, while the natural sugars in the teriyaki sauce caramelize beautifully during cooking, creating an irresistible glaze.

• 4 boneless, skinless chicken breasts
• 1/2 cup soy sauce
• 1/4 cup mirin
• 3 tablespoons brown sugar
• 2 tablespoons fresh ginger, minced
• 3 cloves garlic, minced
• 1 tablespoon vegetable oil
• 2 green onions, sliced (for garnish)
• 1 tablespoon sesame seeds (for garnish)

In a bowl, combine soy sauce, mirin, brown sugar, minced ginger, and garlic to create the teriyaki sauce. Place chicken breasts in a shallow dish and pour half of the sauce over them, reserving the other half for later.

Allow the chicken to marinate for at least 30 minutes or up to 4 hours in the refrigerator. Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade (discard used marinade) and pat dry with paper towels.

Place chicken in the hot pan and cook for 5-6 minutes on each side until golden brown and nearly cooked through. Pour the reserved teriyaki sauce into the pan and reduce heat to medium-low.

Let the chicken simmer in the sauce for 5-7 minutes, occasionally spooning the sauce over the top, until the sauce thickens and the chicken is completely cooked through. Remove from heat and let rest for 5 minutes before slicing.

Garnish with sliced green onions and sesame seeds. For the best results, slice the chicken breasts horizontally if they're too thick to ensure even cooking.

The sauce should coat the back of a spoon when it's properly reduced – if it becomes too thick, add a splash of water. Avoid overcooking the sauce as it can become too salty; the ideal consistency is syrupy but still easily pourable.

Serve this dish over steamed rice to soak up the delicious sauce.

Coconut Curry Chicken Breast

Coconut Curry Chicken Breast is a rich, aromatic dish that combines the creamy sweetness of coconut milk with the complex flavors of curry spices. This Thai-inspired recipe transforms ordinary chicken breast into an exotic culinary experience that's both comforting and exciting.

The secret to this dish lies in building layers of flavor, starting with sautéing aromatics before adding the curry paste and allowing it to bloom in the pan. The coconut milk not only creates a luxurious sauce but also helps keep the chicken breast moist and tender throughout the cooking process.

• 4 boneless, skinless chicken breasts
• 2 cans (14 oz each) coconut milk
• 3 tablespoons Thai red curry paste
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons vegetable oil
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• Fresh basil leaves
• Salt and pepper to taste

Season chicken breasts with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove chicken from the pan and set aside.

In the same pan, reduce heat to medium and add onions, garlic, and ginger. Sauté for 3-4 minutes until onions are translucent. Add curry paste and cook for another 2 minutes, stirring constantly to prevent burning and allow the spices to bloom.

Pour in coconut milk, fish sauce, and brown sugar, stirring to combine. Return chicken to the pan and add bell peppers. Bring to a simmer, then reduce heat to low. Cover and cook for 15-20 minutes, or until chicken is cooked through and sauce has thickened slightly. Stir in fresh basil leaves just before serving.

For optimal results, use full-fat coconut milk for a richer sauce, and don't shake the can before opening – the separated cream at the top can be added first for extra richness.

Make sure to taste and adjust seasoning before serving, as the salt level in different curry pastes can vary significantly. The dish can be made ahead and reheated gently, as the flavors often improve after resting for a few hours.

Mediterranean Herb Chicken

Mediterranean Herb Chicken transforms ordinary chicken breasts into a vibrant, herb-infused dish that captures the essence of Mediterranean cuisine. Fresh herbs like rosemary, thyme, and oregano combine with garlic and lemon to create a aromatic profile that permeates the tender meat.

This light yet satisfying dish brings together classic Mediterranean flavors while keeping the preparation simple and straightforward. The chicken remains juicy thanks to a quick marinade, while the herbs create a flavorful crust during cooking that seals in the moisture and intensifies the taste.

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon dried oregano
• 1 lemon, zested and juiced
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 cup white wine
• 1/4 cup chicken broth

In a large bowl, combine olive oil, minced garlic, rosemary, thyme, oregano, lemon zest, lemon juice, salt, and pepper.

Add the chicken breasts and coat thoroughly with the herb mixture. Allow to marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.

Heat a large skillet over medium-high heat.

Remove the chicken from the marinade, letting excess herbs cling to the meat. Place the chicken in the hot skillet and cook for 6-7 minutes on each side until golden brown and nearly cooked through.

Add white wine and chicken broth to the skillet, scraping up any browned bits from the bottom.

Reduce heat to medium-low and simmer for 5-7 minutes until the liquid reduces by half and the chicken is completely cooked through. The internal temperature should reach 165°F (74°C).

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

Fresh herbs are strongly recommended over dried ones for this recipe, though dried can be used in a pinch by reducing the quantities by half.

The leftover pan sauce can be spooned over the chicken or reserved for serving with sides like rice or roasted vegetables.

Maple Dijon Chicken

Maple Dijon Chicken transforms ordinary chicken breasts into a sophisticated entrée by combining the natural sweetness of pure maple syrup with the tangy kick of Dijon mustard. This classic French-inspired combination creates a perfectly balanced sauce that glazes the chicken with a golden-brown finish.

The beauty of this recipe lies in its versatility and ease of preparation. While elegant enough for special occasions, it's quick enough for weeknight dinners. The sauce comes together in minutes, and the entire dish can be prepared in a single skillet, making cleanup a breeze while delivering restaurant-quality results.

• 4 boneless, skinless chicken breasts
• 1/3 cup pure maple syrup
• 1/4 cup Dijon mustard
• 2 tablespoons whole grain mustard
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 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 skillet and cook for 5-6 minutes on each side until golden brown and nearly cooked through.

While the chicken cooks, whisk together maple syrup, Dijon mustard, and whole grain mustard in a small bowl. Once chicken is browned, reduce heat to medium-low and add the garlic to the pan, cooking for 30 seconds until fragrant. Pour the maple-mustard mixture into the skillet and sprinkle with fresh thyme leaves.

Allow the sauce to simmer for 5-7 minutes, occasionally spooning it over the chicken breasts. The sauce will gradually thicken and coat the chicken with a glossy glaze. Remove from heat when the chicken reaches an internal temperature of 165°F (74°C) and the sauce has reached desired consistency.

For optimal results, choose high-quality maple syrup and Dijon mustard, as these are the predominant flavors in the dish. If the sauce becomes too thick, thin it with a tablespoon of chicken broth or water. The chicken can be pounded to an even thickness before cooking to ensure more uniform cooking.

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently over low heat.

Salsa Verde Chicken Breast

Salsa Verde Chicken Breast transforms ordinary chicken into a vibrant, Mexican-inspired dish bursting with fresh herbs, tangy tomatillos, and zesty lime. The bright, herbaceous salsa verde sauce infuses the chicken with bold flavors while keeping it incredibly moist and tender throughout the cooking process.

This versatile dish can be served multiple ways – sliced over rice, shredded in tacos, or paired with roasted vegetables. The salsa verde sauce combines classic Mexican ingredients like tomatillos, jalapeños, and cilantro to create a perfect balance of heat, acidity, and freshness that complements the lean chicken breast.

• 4 boneless, skinless chicken breasts
• 1 pound tomatillos, husked and rinsed
• 2 jalapeño peppers
• 1 white onion, quartered
• 4 garlic cloves
• 1 cup fresh cilantro
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste

First, prepare the salsa verde by placing tomatillos, jalapeños, onion quarters, and garlic cloves on a baking sheet. Broil for 8-10 minutes, turning occasionally, until vegetables are charred and softened. Transfer the roasted vegetables to a blender, add cilantro and lime juice, and blend until smooth. Season with salt to taste.

Season chicken breasts generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5-6 minutes on each side until golden brown. Pour the prepared salsa verde over the chicken, reduce heat to medium-low, and cover the skillet.

Allow the chicken to simmer in the sauce for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Occasionally spoon the sauce over the chicken during cooking to ensure even flavor distribution. Once done, let the chicken rest for 5 minutes before serving.

For the best results, choose chicken breasts of similar size for even cooking. If the salsa verde is too thick, thin it with chicken broth or water. The sauce can be made ahead and stored in the refrigerator for up to 3 days. For a milder version, remove jalapeño seeds before roasting, or for extra heat, add a serrano pepper to the sauce.

Greek Yogurt Ranch Chicken

Greek Yogurt Ranch Chicken combines the creamy tanginess of Greek yogurt with classic ranch seasonings to create a flavorful, protein-rich dish that remains tender and moist. The yogurt-based marinade not only infuses the chicken with flavor but also helps tenderize the meat through its natural enzymes.

This healthier twist on ranch-flavored chicken uses Greek yogurt instead of mayonnaise or buttermilk, resulting in a protein-packed meal that's lower in fat while maintaining the beloved ranch flavor profile. The herbs and seasonings can be adjusted to taste, making this versatile dish perfect for meal prep, family dinners, or casual entertaining.

• 4 boneless, skinless chicken breasts
• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1 tablespoon dried dill
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• 1 teaspoon dried chives
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil

In a large bowl, combine Greek yogurt with all dried herbs and seasonings, mixing well to create the marinade. Add chicken breasts to the bowl and coat thoroughly with the yogurt mixture. Cover and refrigerate for at least 2 hours or overnight for best results.

When ready to cook, preheat the oven to 375°F (190°C). Remove chicken from marinade, letting excess drip off. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Let the chicken rest for 5-10 minutes before slicing and serving.

For optimal results, avoid using nonfat Greek yogurt as it can become watery and won't adhere to the chicken as well as full-fat or 2% varieties. If you don't have an oven-safe skillet, transfer the seared chicken to a baking dish before placing it in the oven. The leftover marinade should be discarded for food safety reasons.