8 Chicken Breast Recipes Without Oven

You don't need an oven to create restaurant-worthy chicken dishes that'll impress your family and friends. Whether you're dealing with a broken oven or simply want to avoid heating up your kitchen, these eight stovetop and grill recipes will help you transform plain chicken breasts into mouthwatering meals. From the sweet-and-savory balance of honey garlic chicken to the rich depths of chicken marsala, you'll discover that limiting yourself to stovetop cooking actually opens up a world of exciting possibilities.

Pan-Seared Honey Garlic Chicken

A perfect blend of sweet and savory flavors come together in this simple yet elegant chicken dish. The combination of honey and garlic creates a glossy, caramelized sauce that coats each piece of chicken with a delectable flavor profile that's both complex and comforting.

The secret to this recipe lies in achieving the perfect sear on the chicken breast while maintaining its juiciness. By carefully monitoring the cooking temperature and time, you'll create a golden-brown crust on the outside while keeping the inside tender and moist, all complemented by a rich honey garlic sauce.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 tablespoons honey
• 6 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• Salt and 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 it begins to shimmer.

Place the chicken breasts in the pan 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 on a plate.

Reduce heat to medium and add minced garlic to the same pan, cooking for 30 seconds until fragrant but not burned. Add honey and soy sauce to the pan, stirring constantly to combine.

Allow the sauce to simmer and begin to thicken, approximately 1-2 minutes.

Return the chicken breasts to the pan, spooning the sauce over each piece. Continue cooking for 2-3 minutes, occasionally basting the chicken with the sauce, until the chicken is completely cooked through and the sauce has reached a sticky, caramelized consistency.

For optimal results, ensure your chicken breasts are of uniform thickness by gently pounding them between plastic wrap before cooking. Let the chicken rest at room temperature for 10-15 minutes before cooking, and allow it to rest for 5 minutes after cooking before serving.

If the sauce becomes too thick during cooking, add a tablespoon of water at a time to achieve desired consistency. The finished dish pairs excellently with rice or steamed vegetables to soak up the extra sauce.

Creamy Skillet Chicken Marsala

Chicken Marsala is a classic Italian-American dish that transforms humble chicken breasts into an elegant entrée with a rich, mushroom-wine sauce. The combination of Marsala wine, mushrooms, and cream creates a sophisticated flavor profile that's both comforting and refined.

The key to this recipe lies in properly developing the flavors through careful browning of both the chicken and mushrooms, followed by deglazing with Marsala wine to incorporate all the delicious browned bits from the pan. The addition of cream at the end brings all the elements together into a silky, cohesive sauce.

• 4 boneless, skinless chicken breasts
• 8 oz cremini mushrooms, sliced
• 1/2 cup all-purpose flour
• 1/2 cup Marsala wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• 4 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley for garnish

Begin by pounding the chicken breasts to an even 1/4-inch thickness and dredging them in seasoned flour. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side until golden brown, then remove and set aside.

In the same skillet, add remaining butter and sauté mushrooms until they release their moisture and begin to brown, about 5-7 minutes. Add minced garlic and thyme, cooking for another minute until fragrant. Pour in the Marsala wine, scraping the bottom of the pan to release any browned bits, and let it reduce by half.

Add chicken broth and simmer for 5 minutes until slightly reduced. Stir in heavy cream and return the chicken to the pan. Simmer for an additional 5-7 minutes until the sauce thickens and the chicken is cooked through. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

For the best results, choose high-quality Marsala wine and avoid cooking versions. Allow the chicken to come to room temperature before cooking, and don't overcrowd the pan when browning the chicken.

If the sauce becomes too thick, thin it with additional chicken broth. The dish pairs well with pasta, mashed potatoes, or roasted vegetables.

Stovetop Lemon Butter Chicken

Stovetop Lemon Butter Chicken combines the richness of butter with bright citrus notes to create a delicate yet flavorful chicken dish. The simplicity of this recipe allows the natural flavors of the chicken to shine while the sauce adds a luxurious finish that elevates the entire meal.

This classic preparation method ensures tender, juicy chicken breasts while developing a golden-brown exterior that seals in the moisture. The lemon butter sauce, made in the same pan, incorporates all the delicious browned bits from searing the chicken, resulting in a sauce that's both sophisticated and comforting.

• 4 boneless, skinless chicken breasts
• 4 tablespoons butter
• 2 lemons
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup fresh parsley, chopped

Season chicken breasts with salt, pepper, and dried thyme. Heat 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. Remove chicken from the pan and set aside.

Lower the heat to medium and add butter to the same pan. Once melted, add minced garlic and cook for 30 seconds until fragrant. Add the juice of two lemons and chicken broth, scraping the bottom of the pan to release any browned bits. Simmer the sauce for 3-4 minutes until it reduces slightly and becomes more concentrated.

Return the chicken to the pan and spoon the sauce over each piece. Let the chicken simmer in the sauce for 2-3 minutes to reheat and absorb the flavors. Garnish with fresh parsley before serving.

For optimal results, use chicken breasts of similar thickness to ensure even cooking. If your chicken breasts are thick, butterfly them or pound them to an even thickness of about 1/2 inch.

The sauce can be made ahead and reheated, though it's best when served immediately. If the sauce becomes too thick, thin it with additional chicken broth or water. Always let the chicken rest for 5 minutes before serving to retain its juices.

Asian-Style Ginger Soy Chicken

The marriage of fresh ginger, aromatic garlic, and savory soy sauce creates a distinctly Asian flavor profile that transforms ordinary chicken breasts into an exotic culinary experience. This recipe delivers restaurant-quality results while remaining simple enough for home cooks to master.

This dish balances the sharp bite of ginger with the umami richness of soy sauce, creating a perfectly balanced sauce that coats each piece of chicken. The addition of sesame oil adds a nutty undertone, while a touch of brown sugar helps create a glossy finish and subtle sweetness that complements the savory elements.

• 4 boneless, skinless chicken breasts
• 1/3 cup soy sauce
• 2 tablespoons fresh ginger, minced
• 4 cloves garlic, minced
• 2 tablespoons sesame oil
• 2 tablespoons brown sugar
• 2 green onions, sliced
• 1 tablespoon vegetable oil
• 1/2 teaspoon black pepper

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

In the same pan, reduce heat to medium and add sesame oil. Add minced ginger and garlic, cooking for 1-2 minutes until fragrant. Pour in soy sauce and brown sugar, stirring to combine. Allow sauce to simmer and reduce slightly, about 2-3 minutes.

Return chicken to the pan, spooning sauce over each piece. Cook for an additional 3-4 minutes, turning chicken occasionally to coat evenly with sauce. Once chicken is cooked through and sauce has thickened, remove from heat and garnish with sliced green onions.

For optimal results, slice chicken breasts horizontally if they're too thick to ensure even cooking. The sauce can be made spicier by adding red pepper flakes or a drizzle of sriracha.

Let the chicken rest for 5 minutes before serving to retain juices. This dish pairs well with steamed rice or stir-fried vegetables, and leftovers can be stored in an airtight container for up to 3 days in the refrigerator.

Pan-Fried Cajun Chicken Breast

Cajun-seasoned chicken breast delivers a perfect balance of heat and flavor when pan-fried to perfection. The combination of carefully selected spices creates a crispy, flavorful crust while maintaining the chicken's natural juiciness, making it an excellent choice for those who enjoy bold, Southern-inspired cuisine.

The secret to exceptional Cajun chicken lies in the spice blend and cooking technique. By allowing the seasoning to penetrate the meat before cooking and using the right pan temperature, you can achieve restaurant-quality results with a beautifully blackened exterior and tender, succulent interior.

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

Start by mixing all the dry spices in a small bowl to create your Cajun seasoning 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 vegetable 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 hot pan, being careful not to overcrowd. Cook for 5-7 minutes on each side, depending on thickness, until the exterior is deeply browned and the internal temperature reaches 165°F (74°C).

Let the cooked chicken rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor.

For best results, bring chicken to room temperature 20 minutes before cooking and pound the breasts to an even thickness of about ½ inch. If the pan starts to smoke excessively, reduce the heat slightly.

The spice blend can be made in larger quantities and stored in an airtight container for future use, and the heat level can be adjusted by modifying the amount of cayenne pepper.

One-Pan Mushroom Garlic Chicken

The combination of tender chicken breast and earthy mushrooms creates a rich, satisfying meal that comes together in a single pan. This recipe elevates simple ingredients into a restaurant-worthy dish while minimizing cleanup time and maximizing flavor development.

The secret to this dish lies in properly searing both the chicken and mushrooms to develop a deep golden crust, while the garlic and herbs infuse the sauce with aromatic depth. As the ingredients cook together, they create a natural pan sauce that's perfect for spooning over the finished dish.

• 4 boneless, skinless chicken breasts
• 16 oz mushrooms, sliced
• 6 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

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

Add butter to the same pan and allow it to melt. Add mushrooms and cook until golden brown, about 5-7 minutes. Add minced garlic and thyme, cooking for another minute until fragrant. Pour in chicken broth, scraping the bottom of the pan to release any browned bits.

Add heavy cream and bring the mixture to a simmer. Return chicken to the pan, reduce heat to medium-low, and cook for an additional 5-7 minutes until chicken is cooked through and sauce has thickened. Garnish with fresh parsley before serving.

For optimal results, choose mushrooms of similar size and slice them evenly for consistent cooking. If the sauce becomes too thick, gradually add more chicken broth. Allow the chicken to rest for 5 minutes before serving to retain juices.

The dish can be stored in an airtight container in the refrigerator for up to 3 days, though the sauce may need to be thinned when reheating.

Grilled Herb-Crusted Chicken

A perfectly grilled herb-crusted chicken breast combines the smoky flavors of outdoor cooking with the aromatic blend of fresh herbs and seasonings. The herbs create a flavorful crust that seals in moisture while providing a delightful texture contrast to the tender meat within.

The key to this recipe lies in the careful preparation of the herb coating and proper grilling technique. By allowing the herbs and seasonings to form a crust on the chicken's surface, you create a protective layer that keeps the meat juicy while infusing it with the natural oils and flavors of the fresh herbs.

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh parsley, chopped
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 lemon, zested
• 1 tablespoon Dijon mustard

Pound the chicken breasts to an even thickness of about 1/2 inch. Mix all herbs, garlic, salt, pepper, and lemon zest in a small bowl. Brush each chicken breast with olive oil, then coat with Dijon mustard. Press the herb mixture firmly onto both sides of each chicken breast, ensuring even coverage.

Preheat your grill to medium-high heat (around 375-400°F). Oil the grates to prevent sticking. Place the chicken breasts on the grill and cook for 6-7 minutes on the first side, keeping the lid closed as much as possible to maintain consistent heat.

Flip the chicken breasts carefully using tongs and grill for an additional 5-6 minutes, or until the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before serving to allow the juices to redistribute throughout the meat.

For optimal results, bring chicken breasts to room temperature 20 minutes before grilling, and ensure your herbs are freshly chopped rather than dried.

If grilling isn't possible, this recipe can be adapted for a grill pan or cast-iron skillet on the stovetop. The herb crust may be prepared up to 8 hours in advance and stored in an airtight container in the refrigerator.

Thai Coconut Curry Chicken

Thai Coconut Curry Chicken combines the rich, creamy texture of coconut milk with aromatic Thai curry paste to create a deeply flavorful dish that's both comforting and exotic. The tender chicken pieces are simmered in a fragrant sauce that balances sweet, savory, and spicy elements, characteristic of Thai cuisine.

This one-pot meal transforms everyday chicken breast into an exciting Asian-inspired dish that's surprisingly simple to prepare. The coconut milk tenderizes the meat while creating a silky sauce that's perfect for serving over jasmine rice. Fresh vegetables and Thai herbs add both nutrition and authentic flavor to this curry.

• 2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
• 2 cans (14 oz each) coconut milk
• 3 tablespoons Thai red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 tablespoons vegetable oil
• 3 kaffir lime leaves
• 1 cup bamboo shoots
• Fresh Thai basil leaves
• Fresh lime wedges for serving

Heat vegetable oil in a large deep skillet or wok over medium-high heat. Add the curry paste and fry for 1-2 minutes until fragrant, stirring constantly to prevent burning.

Add the sliced onions and cook until they begin to soften, about 3-4 minutes.

Add the chicken pieces to the pan and cook until they begin to turn white on all sides, about 5 minutes.

Pour in the coconut milk and add the fish sauce, brown sugar, and kaffir lime leaves. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally.

Add the bell peppers and bamboo shoots to the curry and continue cooking for another 5-7 minutes until the chicken is fully cooked and the vegetables are tender-crisp.

Remove from heat and stir in the Thai basil leaves. Taste and adjust seasoning with additional fish sauce or brown sugar if needed.

For the best results, use full-fat coconut milk as it provides the richest texture and won't separate during cooking.

If Thai red curry paste is too spicy, start with less and add more to taste. The curry can be made ahead and reheated, as the flavors often improve after resting.

If kaffir lime leaves aren't available, substitute with grated lime zest. Serve immediately over jasmine rice while hot, garnished with extra Thai basil and lime wedges.