Zesty, versatile, and always a crowd-pleaser—boneless, skinless chicken strips are the ultimate weeknight dinner hero. Whether you’re craving crispy comfort food, quick skillet meals, or fresh seasonal twists, this roundup has something for every hungry family. Get ready to shake up your routine with 26 delicious recipes that promise flavor, ease, and smiles around the table. Let’s dive in!
Honey Garlic Boneless Chicken Strips
Wandering through the kitchen this quiet afternoon, I found myself craving something simple yet deeply comforting, the kind of meal that fills the house with a warm, sweet aroma and settles the soul after a long day. Honey garlic boneless chicken strips came to mind, a dish that feels like a gentle hug in food form, with its sticky glaze and tender bite.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1/2 cup all-purpose flour
– 1 tsp salt
– 1/2 tsp black pepper
– 2 large eggs
– 1/4 cup whole milk
– 1 cup panko breadcrumbs
– 1/2 cup vegetable oil
– 1/3 cup honey
– 4 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1/2 tsp red pepper flakes
Instructions
1. Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch wide strips.
2. Pat the chicken strips completely dry with paper towels to ensure even browning.
3. Combine 1/2 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper in a shallow bowl.
4. Whisk 2 large eggs and 1/4 cup whole milk in a separate shallow bowl until fully blended.
5. Place 1 cup panko breadcrumbs in a third shallow bowl.
6. Dredge each chicken strip first in the flour mixture, shaking off any excess.
7. Dip the floured chicken strip into the egg mixture, allowing excess to drip off.
8. Press the chicken strip firmly into the panko breadcrumbs, coating all sides evenly.
9. Heat 1/2 cup vegetable oil in a large skillet over medium heat until it reaches 350°F, testing with an instant-read thermometer for accuracy.
10. Carefully place breaded chicken strips in the hot oil without crowding, working in batches if necessary.
11. Fry the chicken strips for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F when checked with a meat thermometer.
12. Transfer the cooked chicken strips to a wire rack set over a baking sheet to drain, which keeps them crispy rather than soggy.
13. In a small saucepan, combine 1/3 cup honey, 4 cloves minced garlic, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1/2 tsp red pepper flakes.
14. Simmer the sauce over low heat for 3-4 minutes, stirring constantly until it thickens slightly and the garlic becomes fragrant.
15. Brush the warm honey garlic sauce generously over the freshly fried chicken strips.
Even now, as I watch the golden strips glisten with that sticky-sweet glaze, I’m struck by how the crisp exterior gives way to such juicy tenderness inside. The garlicky honey clings to every nook, with just a whisper of heat that lingers pleasantly on the tongue. Sometimes I’ll serve these over a bed of jasmine rice to catch every last drop of sauce, or tuck them into soft buns with crunchy slaw for a playful twist.
Spicy Buffalo Chicken Strips with Ranch
Just thinking about how some of the coziest evenings begin with the simple decision to make something that feels like a warm hug, these spicy buffalo chicken strips with cool ranch have become my quiet kitchen companion on many such nights. There’s something deeply comforting in the ritual of preparing them, the sizzle and aroma filling the space, turning an ordinary moment into a small, personal celebration. It’s a dish that balances heat and coolness in a way that always feels just right, a little messy, a lot delicious, and wholly satisfying.
Ingredients
– 1.5 lbs chicken breast
– 1 cup all-purpose flour
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 large eggs
– 1/4 cup milk
– 1 cup buffalo sauce
– 2 tbsp unsalted butter
– 1/2 cup ranch dressing
– 2 cups vegetable oil
Instructions
1. Cut 1.5 lbs chicken breast into 1-inch wide strips.
2. Whisk 2 large eggs with 1/4 cup milk in a medium bowl until fully combined.
3. Combine 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper in a separate shallow bowl.
4. Dip each chicken strip first into the egg mixture, letting excess drip off.
5. Dredge the coated chicken strips thoroughly in the flour mixture, pressing gently to adhere.
6. Heat 2 cups vegetable oil in a heavy-bottomed pot to 375°F, using a deep-fry thermometer for accuracy.
7. Carefully place 4-5 chicken strips into the hot oil using tongs, avoiding overcrowding.
8. Fry for 4-5 minutes until golden brown and internal temperature reaches 165°F.
9. Remove fried strips and drain on a wire rack over a baking sheet, which helps keep them crispy.
10. Repeat frying process with remaining chicken strips in batches.
11. Melt 2 tbsp unsalted butter in a microwave-safe bowl for 30 seconds.
12. Stir melted butter into 1 cup buffalo sauce until fully incorporated.
13. Toss all fried chicken strips in the buffalo sauce mixture until evenly coated.
14. Serve immediately with 1/2 cup ranch dressing for dipping.
Now, biting into these strips reveals a wonderful contrast—the crisp coating giving way to tender, juicy chicken inside, while the spicy buffalo tang is perfectly tempered by the cool, creamy ranch. They’re delightful piled high on a platter for sharing, or tucked into a soft bun with extra ranch and crisp lettuce for a handheld treat that feels both indulgent and utterly comforting.
Lemon Herb Grilled Chicken Strips
Beneath the gentle warmth of the late afternoon sun, I find myself drawn to simple, honest flavors that speak of summer evenings and quiet moments. These lemon herb grilled chicken strips are just that—a tender, fragrant dish that feels both nourishing and deeply comforting, perfect for those times when you need a meal that soothes the soul as much as it satisfies hunger.
Ingredients
– 1.5 lbs chicken breast strips
– 3 tbsp olive oil
– 2 tbsp lemon juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Place chicken strips in a medium bowl.
2. Add olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper to the bowl.
3. Mix thoroughly until all chicken strips are evenly coated with the marinade.
4. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow flavors to penetrate the chicken.
5. Preheat an outdoor grill or grill pan to medium-high heat (400°F).
6. Lightly oil the grill grates using a folded paper towel dipped in olive oil to prevent sticking.
7. Arrange marinated chicken strips in a single layer on the hot grill.
8. Grill for 5-6 minutes until the bottom develops clear grill marks and releases easily from the grates.
9. Flip each chicken strip using tongs.
10. Grill for another 5-6 minutes until the internal temperature reaches 165°F when checked with an instant-read thermometer.
11. Transfer grilled chicken strips to a clean plate.
12. Let rest for 3 minutes before serving to allow juices to redistribute evenly throughout the meat.
Lightly charred at the edges yet remarkably tender within, these strips carry the bright zing of lemon and the earthy warmth of herbs in every bite. I love them tucked into warm tortillas with avocado slices, or scattered over a bed of greens for a salad that feels anything but ordinary.
Crispy Parmesan Chicken Strips
Vividly recalling childhood dinners, I find myself drawn back to the simple comfort of crispy chicken, now reimagined with a golden parmesan crust that crackles with each bite. There’s something quietly satisfying about preparing this dish, a gentle rhythm of coating and baking that fills the kitchen with warmth. Perhaps it’s the way these strips emerge, humble yet transformative, ready to soothe a weary evening.
Ingredients
– 1.5 lbs chicken breast
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup panko breadcrumbs
– 1 cup grated parmesan cheese
– 1 tsp garlic powder
– 1 tsp paprika
– 0.5 tsp black pepper
– 0.5 tsp salt
– 0.25 cup olive oil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice 1.5 lbs chicken breast evenly into 1-inch wide strips.
3. Pat the chicken strips completely dry with paper towels to help the coating adhere.
4. In a shallow bowl, combine 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp paprika, 0.5 tsp black pepper, and 0.5 tsp salt.
5. In a second shallow bowl, whisk 2 large eggs until uniform.
6. In a third shallow bowl, mix 1 cup panko breadcrumbs and 1 cup grated parmesan cheese.
7. Dredge each chicken strip first in the flour mixture, shaking off any excess.
8. Dip the floured strip into the beaten eggs, allowing excess to drip off.
9. Press the strip firmly into the panko-parmesan mixture, ensuring full coverage on all sides.
10. Arrange the coated strips in a single layer on the prepared baking sheet.
11. Drizzle 0.25 cup olive oil evenly over the tops of the chicken strips.
12. Bake at 400°F for 18-22 minutes, until the coating is deep golden brown and the internal temperature reaches 165°F.
13. Let the chicken strips rest on the baking sheet for 5 minutes before serving. Mostly, I love how the parmesan melts into a delicate, savory crust that shatters with each bite, revealing tender, juicy chicken inside. The subtle garlic and paprika notes linger warmly, making these strips perfect for dipping into cool ranch or stacking atop a crisp garden salad for a comforting meal that feels both nostalgic and new.
BBQ Chicken Strips with Tangy Sauce
Gently, as the afternoon light filters through the kitchen window, I find myself reaching for familiar comforts, for those simple dishes that feel like coming home after a long day. There’s something quietly satisfying about preparing food with your hands, about the slow transformation of ingredients into something warm and nourishing. Today, it’s these humble chicken strips, bathed in a tangy sauce, that call for a slower pace and a grateful heart.
Ingredients
– 1.5 lbs chicken breast
– 1 cup barbecue sauce
– 2 tbsp olive oil
– 1 tbsp apple cider vinegar
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts completely dry with paper towels to ensure proper browning.
3. Slice the chicken breasts into 1-inch wide strips against the grain for maximum tenderness.
4. In a medium bowl, whisk together barbecue sauce, olive oil, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, and salt until fully combined.
5. Reserve 1/4 cup of the sauce mixture in a separate small bowl for serving later.
6. Add the chicken strips to the remaining sauce in the medium bowl, tossing until each piece is thoroughly coated.
7. Arrange the coated chicken strips in a single layer on the prepared baking sheet, ensuring they don’t touch for even cooking.
8. Bake for 18-22 minutes, flipping the strips halfway through, until the internal temperature reaches 165°F on an instant-read thermometer.
9. For extra caramelization, broil the chicken strips for 1-2 minutes at the end, watching carefully to prevent burning.
10. Let the chicken strips rest for 5 minutes on the baking sheet before serving to allow juices to redistribute. Finally, these tender strips offer a beautiful contrast between their slightly crisp edges and juicy interior, with the tangy sauce creating a sweet-savory balance that lingers pleasantly. For a delightful twist, serve them over creamy polenta or tucked into warm tortillas with crisp cabbage slaw, letting the sauce mingle with other textures in each comforting bite.
Teriyaki Glazed Chicken Strips
Sometimes, the simplest meals are the ones that linger in memory, like these teriyaki glazed chicken strips that transform an ordinary evening into something quietly special, with their sweet-savory aroma filling the kitchen as they sizzle gently in the pan.
Ingredients
- 1.5 pounds chicken breast strips
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
Instructions
- Pat the chicken breast strips completely dry with paper towels to ensure proper browning.
- Whisk together soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger in a medium bowl until the sugar dissolves completely.
- Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Arrange chicken strips in a single layer in the hot skillet, being careful not to overcrowd the pan.
- Cook chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F on an instant-read thermometer.
- Transfer cooked chicken to a clean plate, leaving any drippings in the skillet.
- Reduce skillet heat to medium and pour the prepared teriyaki sauce into the pan.
- Simmer the sauce for 2 minutes, stirring constantly with a wooden spoon to incorporate the pan drippings.
- Create a slurry by whisking cornstarch and water together in a small bowl until smooth.
- Slowly drizzle the cornstarch slurry into the simmering sauce while continuously stirring.
- Continue cooking the sauce for 1-2 minutes until it thickens to a glaze consistency that coats the back of a spoon.
- Return the cooked chicken strips to the skillet and toss gently to coat evenly with the teriyaki glaze.
- Cook for 1 additional minute to allow the glaze to adhere to the chicken surface.
Here, the glossy teriyaki glaze clings to each tender strip, creating a perfect balance between the savory depth of soy and the gentle sweetness of honey. The chicken remains remarkably juicy inside while developing those caramelized edges that crackle slightly with each bite. Try serving them over a bed of jasmine rice to catch every drop of the rich sauce, or tuck them into warm tortillas with crisp shredded cabbage for a quick fusion twist that feels both comforting and new.
Cajun Spiced Chicken Strips
A quiet afternoon finds me in the kitchen, drawn to the comforting ritual of preparing these Cajun spiced chicken strips, where each measured ingredient becomes a small promise of warmth and flavor. As the spices mingle in the bowl, their earthy aromas slowly fill the room, inviting a moment of peaceful focus away from the day’s rush. This simple dish feels like a gentle pause, transforming basic components into something deeply satisfying with just a little care and attention.
Ingredients
– 1.5 pounds chicken breast
– 2 tablespoons olive oil
– 1 tablespoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried oregano
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon black pepper
– 1 teaspoon salt
– 1/2 cup all-purpose flour
Instructions
1. Cut 1.5 pounds chicken breast into uniform 1-inch wide strips to ensure even cooking.
2. Pat chicken strips completely dry with paper towels to help the seasoning adhere better.
3. In a medium bowl, combine 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, 1/2 teaspoon black pepper, and 1 teaspoon salt.
4. Rub the spice mixture evenly over all surfaces of the chicken strips, covering every piece thoroughly.
5. Place 1/2 cup all-purpose flour in a shallow dish and dredge each seasoned chicken strip, shaking off excess flour.
6. Heat 2 tablespoons olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
7. Arrange chicken strips in a single layer in the hot skillet, being careful not to overcrowd the pan.
8. Cook for 5-6 minutes until the bottom develops a deep golden-brown crust.
9. Flip each strip using tongs and cook another 5-6 minutes until the internal temperature reaches 165°F.
10. Transfer cooked strips to a wire rack set over a baking sheet to keep them crisp while resting.
But these golden strips carry more than just heat—their crisp exterior gives way to tender, juicy chicken inside, with the Cajun spices creating a warm, layered flavor that lingers pleasantly. I love serving them alongside cool, creamy remoulade or tucked into soft flour tortillas with crisp lettuce for a quick wrap, letting their bold character shine through simple pairings.
Korean Style Boneless Chicken Strips
Often, on quiet afternoons like this one, I find myself craving something that bridges comfort and adventure—a dish that feels both familiar and excitingly new. These Korean-style boneless chicken strips offer exactly that balance, with their tender texture and complex sweet-spicy glaze that transforms simple ingredients into something memorable.
Ingredients
– 1.5 lbs boneless chicken breast
– 1/4 cup soy sauce
– 2 tbsp gochujang
– 2 tbsp honey
– 1 tbsp rice vinegar
– 3 cloves garlic
– 1 tsp grated ginger
– 1 tbsp sesame oil
– 2 tbsp cornstarch
– 2 tbsp vegetable oil
– 1 tbsp toasted sesame seeds
– 2 sliced green onions
Instructions
1. Cut 1.5 lbs boneless chicken breast into 1-inch wide strips.
2. In a medium bowl, whisk together 1/4 cup soy sauce, 2 tbsp gochujang, 2 tbsp honey, 1 tbsp rice vinegar, 3 minced garlic cloves, and 1 tsp grated ginger until smooth.
3. Place chicken strips in the marinade, ensuring each piece is fully coated.
4. Cover the bowl and refrigerate for exactly 30 minutes—this timing allows flavors to penetrate without breaking down the chicken’s texture.
5. Remove chicken from marinade, reserving the liquid in a separate bowl.
6. Pat chicken strips dry with paper towels to ensure even browning.
7. Dredge each chicken strip in 2 tbsp cornstarch until lightly coated on all surfaces.
8. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers.
9. Arrange chicken strips in a single layer without crowding the pan.
10. Cook for 4-5 minutes until the bottom develops a golden-brown crust.
11. Flip each strip using tongs and cook another 4-5 minutes until the other side is equally browned.
12. Transfer cooked chicken to a plate lined with paper towels to absorb excess oil.
13. Pour the reserved marinade into the same skillet and bring to a boil over medium heat.
14. Simmer the sauce for 3 minutes until it thickens to a glaze consistency that coats the back of a spoon.
15. Return chicken strips to the skillet and toss gently to coat evenly with the glaze.
16. Drizzle 1 tbsp sesame oil over the chicken and toss once more.
17. Sprinkle with 1 tbsp toasted sesame seeds and 2 sliced green onions.
Maybe it’s the way the glossy glaze catches the light, or how the sesame seeds provide little bursts of nuttiness against the tender chicken. These strips shine when served over steamed rice to soak up the extra sauce, or tucked into lettuce cups for a refreshing crunch that complements their rich flavor.
Garlic Butter Chicken Strips
A quiet evening calls for something simple yet deeply comforting, the kind of meal that fills the kitchen with warmth and the heart with calm. These garlic butter chicken strips are my go-to when I need a moment of gentle cooking and a plate of pure, uncomplicated goodness.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1/2 cup all-purpose flour
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp paprika
– 2 large eggs
– 1 cup panko breadcrumbs
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 2 tbsp fresh parsley, chopped
– 2 tbsp olive oil
Instructions
1. Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch wide strips.
2. In a shallow bowl, combine 1/2 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika.
3. In a second shallow bowl, beat 2 large eggs until uniform in color.
4. Place 1 cup panko breadcrumbs in a third shallow bowl.
5. Dredge each chicken strip first in the flour mixture, shaking off any excess.
6. Dip the floured chicken strip into the beaten eggs, allowing excess to drip off.
7. Press the chicken strip into the panko breadcrumbs, coating evenly on all sides.
8. Heat 2 tbsp olive oil in a large skillet over medium heat until it shimmers.
9. Cook chicken strips in a single layer for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
10. Remove chicken from skillet and place on a paper towel-lined plate.
11. Melt 4 tbsp unsalted butter in the same skillet over low heat.
12. Add 4 cloves minced garlic and cook for 1 minute until fragrant but not browned.
13. Return all chicken strips to the skillet, tossing gently to coat in garlic butter.
14. Sprinkle with 2 tbsp fresh chopped parsley before serving.
Golden and crisp on the outside, these strips give way to tender, juicy chicken within. The garlic butter seeps into every crevice, creating a rich, savory flavor that needs nothing more than a simple side. I love serving them over a bed of creamy mashed potatoes to catch every last drop of that glorious sauce.
Sweet and Sour Chicken Strips
Tender memories of takeout nights inspired this homemade version, where the sticky-sweet glaze clings to crisp chicken in the most comforting way. There’s something deeply satisfying about recreating that familiar tang in your own kitchen, watching the sauce transform from separate ingredients into that iconic glossy coating. This recipe captures that nostalgic balance while letting you control every ingredient that goes into your meal.
Ingredients
– 1.5 lbs chicken breast
– 1 cup cornstarch
– 2 large eggs
– 1/2 cup all-purpose flour
– 1/2 tsp salt
– 1/4 tsp black pepper
– 3/4 cup vegetable oil
– 1/2 cup white sugar
– 1/3 cup rice vinegar
– 1/4 cup ketchup
– 2 tbsp soy sauce
– 1 tsp garlic powder
– 1/2 tsp ginger powder
– 1 red bell pepper
– 1 green bell pepper
– 1/2 white onion
– 1 tbsp sesame seeds
Instructions
1. Cut 1.5 lbs chicken breast into 1-inch wide strips and pat completely dry with paper towels.
2. Whisk 2 large eggs in a medium bowl until uniformly yellow and frothy.
3. Combine 1 cup cornstarch, 1/2 cup all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper in a separate shallow bowl.
4. Dip each chicken strip first in the egg mixture, letting excess drip back into the bowl.
5. Immediately coat the egg-dipped chicken in the cornstarch mixture, pressing gently to ensure full coverage.
6. Heat 3/4 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F, testing with an instant-read thermometer.
7. Carefully place coated chicken strips in the hot oil without crowding, working in batches if necessary.
8. Fry chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
9. Transfer cooked chicken to a wire rack set over a baking sheet to maintain crispness while preparing sauce.
10. Combine 1/2 cup white sugar, 1/3 cup rice vinegar, 1/4 cup ketchup, 2 tbsp soy sauce, 1 tsp garlic powder, and 1/2 tsp ginger powder in a small saucepan.
11. Bring sauce mixture to a simmer over medium heat, stirring constantly until sugar fully dissolves and sauce thickens slightly, about 3-4 minutes.
12. Cut 1 red bell pepper, 1 green bell pepper, and 1/2 white onion into 1-inch pieces while sauce simmers.
13. Reduce heat to low and stir vegetables into the sauce, cooking just until slightly softened but still crisp, about 2 minutes.
14. Pour the hot sauce and vegetables over the fried chicken strips, tossing gently to coat evenly.
15. Sprinkle 1 tbsp sesame seeds over the finished dish before serving. Delightfully crisp chicken gives way to tender meat beneath that signature glossy coating, while the bright vegetables provide fresh contrast to the rich sauce. For a fun twist, serve these strips tucked into warm flour tortillas with shredded cabbage, or chop them over steamed jasmine rice for a complete meal that feels both familiar and special.
Pesto Parmesan Chicken Strips
Remembering how my grandmother’s kitchen always smelled of basil and toasted nuts, I find myself craving that same comforting aroma today, so I’m making these pesto parmesan chicken strips to bring a little of that warmth back into my own home. It’s a simple dish that feels both nostalgic and new, perfect for a quiet evening when you want something familiar yet special. The way the parmesan crisps up around the tender chicken makes each bite a small delight, a gentle reminder of how small efforts can yield such satisfying results.
Ingredients
– 1.5 pounds chicken breast
– 1 cup basil pesto
– 1 cup grated parmesan cheese
– 1 cup panko breadcrumbs
– 2 large eggs
– 1/2 cup all-purpose flour
– 1 teaspoon garlic powder
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt
– 2 tablespoons olive oil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut 1.5 pounds of chicken breast into uniform 1-inch strips to ensure even cooking.
3. In a shallow bowl, whisk 2 large eggs until fully blended.
4. In a separate bowl, combine 1 cup panko breadcrumbs, 1 cup grated parmesan cheese, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
5. Place 1/2 cup all-purpose flour in another shallow bowl.
6. Dip each chicken strip first into the flour, shaking off any excess to prevent clumping.
7. Next, coat the floured chicken in the whisked eggs, letting any drip off for a thinner layer.
8. Press the egg-coated chicken firmly into the panko-parmesan mixture, ensuring full coverage for maximum crispiness.
9. Arrange the coated chicken strips in a single layer on the prepared baking sheet, leaving space between them for air circulation.
10. Drizzle 2 tablespoons of olive oil evenly over the chicken strips.
11. Bake at 400°F for 18-22 minutes, until the coating is golden brown and the internal temperature reaches 165°F when checked with a meat thermometer.
12. Remove the baking sheet from the oven and let the chicken rest for 3 minutes to allow juices to redistribute.
13. Brush 1 cup of basil pesto generously over the warm chicken strips just before serving.
Knowing how the parmesan forms a delicate, golden crust that gives way to juicy chicken beneath, these strips offer a lovely contrast in textures. Their savory flavor, heightened by the fresh basil pesto, pairs beautifully with a simple arugula salad or tucked into a soft ciabatta roll for a handheld meal. Leftovers, if there are any, can be chopped over pasta the next day, making this one of those versatile dishes that keeps on giving.
Chipotle Lime Chicken Strips
Remembering those quiet evenings when the kitchen becomes a sanctuary, I find myself returning to this simple ritual of preparing something that feels both comforting and vibrant. Resting my hands on the cool counter, I gather what’s needed for these chipotle lime chicken strips, letting the scents of smoke and citrus pull me into the moment. There’s something grounding in the rhythm of slicing and marinating, a gentle pause in the day’s rush.
Ingredients
– 1.5 lbs chicken breast
– 2 tbsp olive oil
– 2 tbsp lime juice
– 1 tbsp chipotle powder
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Slice 1.5 lbs of chicken breast into 1-inch wide strips against the grain for tenderness.
2. Whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1 tbsp chipotle powder, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper in a medium bowl.
3. Add chicken strips to the marinade, tossing to coat each piece evenly.
4. Cover the bowl and refrigerate for 30 minutes to allow flavors to penetrate.
5. Preheat a skillet over medium-high heat until a drop of water sizzles immediately.
6. Arrange marinated chicken strips in a single layer in the hot skillet.
7. Cook for 5-6 minutes until the bottom develops deep golden-brown sear marks.
8. Flip each strip using tongs and cook for another 5-6 minutes until internal temperature reaches 165°F.
9. Transfer cooked strips to a plate and let rest for 3 minutes before serving.
Perhaps what I love most is the way the smoky heat of chipotle mellows into the bright lime, creating strips that are juicy inside with a lightly crisped edge. They’re wonderful tucked into warm tortillas with avocado slices or scattered over a bed of greens for a simple supper that feels both nourishing and deeply satisfying.
Honey Mustard Chicken Strips
Looking back at my kitchen notebook, I remember how these honey mustard chicken strips came together on a quiet afternoon, the golden sauce glistening under the warm oven light while the autumn leaves brushed against the windowpane. Sometimes the simplest recipes hold the most comfort, their familiar aromas wrapping around you like a well-worn sweater on a crisp day. Each bite carries both sweetness and tang, a gentle reminder that nourishment can be both tender and vibrant.
Ingredients
– 1.5 lbs chicken breast
– 1/3 cup honey
– 1/4 cup Dijon mustard
– 2 tbsp olive oil
– 1 tbsp apple cider vinegar
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts completely dry with paper towels to ensure even browning.
3. Slice the chicken breasts into 1-inch wide strips against the grain for maximum tenderness.
4. In a medium bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, garlic powder, smoked paprika, salt, and black pepper until fully combined.
5. Reserve 3 tablespoons of the honey mustard sauce in a separate small bowl for later use.
6. Add the chicken strips to the remaining sauce in the medium bowl, tossing until each piece is thoroughly coated.
7. Arrange the coated chicken strips in a single layer on the prepared baking sheet, ensuring they don’t touch for proper air circulation.
8. Bake at 400°F for 18-22 minutes, flipping the strips halfway through cooking time.
9. Check for doneness by ensuring the internal temperature reaches 165°F when measured with a meat thermometer.
10. Brush the reserved honey mustard sauce over the hot chicken strips immediately after removing from the oven.
Perfectly caramelized edges give way to juicy, tender chicken that practically melts in your mouth. The double application of sauce creates layers of flavor—first baked into the meat, then glazed fresh for brightness. Perhaps serve them over a bed of wild rice with roasted Brussels sprouts, letting the sweet mustard drizzle mingle with the earthy vegetables.
Asian Sesame Glazed Chicken Strips
A quiet afternoon finds me reminiscing about the gentle balance of sweet and savory, the kind that settles softly in the memory. Asian sesame glazed chicken strips offer that comforting embrace, a simple dish that feels both familiar and gently exotic. Making them is a slow, mindful process, one that rewards patience with deep, layered flavors.
Ingredients
– 1.5 lbs chicken breast strips
– 3 tbsp soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 2 tsp sesame oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1 tbsp cornstarch
– 2 tbsp water
– 1 tbsp sesame seeds
– 2 tbsp vegetable oil
Instructions
1. Pat the chicken breast strips completely dry with paper towels to ensure even browning.
2. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until it shimmers.
3. Arrange chicken strips in a single layer without crowding and cook for 4-5 minutes until golden brown.
4. Flip each strip and cook for another 4-5 minutes until internal temperature reaches 165°F.
5. Transfer chicken to a clean plate, tent loosely with foil, and let rest for 5 minutes to redistribute juices.
6. Reduce skillet heat to medium and add minced garlic and grated ginger, stirring for 30 seconds until fragrant.
7. Pour in 3 tablespoons of soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, and 2 teaspoons of sesame oil.
8. Whisk sauce continuously for 2 minutes until slightly thickened and bubbling.
9. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth to create a slurry.
10. Slowly whisk the cornstarch slurry into the sauce and simmer for 1 minute until glossy and thickened.
11. Return all chicken strips to the skillet, tossing gently to coat evenly in the glaze.
12. Sprinkle 1 tablespoon of sesame seeds over the chicken and stir to incorporate.
13. Remove from heat and let stand for 2 minutes to allow glaze to set. For a glossy finish, brush the chicken with any remaining glaze just before serving. Fresh from the pan, these strips carry a sticky, caramelized glaze that crackles slightly against tender, juicy chicken. The nutty sesame seeds add delicate texture, while the soy-honey balance lingers warmly on the palate. Try serving them over steamed jasmine rice with quick-pickled vegetables for a complete, comforting meal that feels both nourishing and special.
Maple Dijon Boneless Chicken Strips
Under the soft glow of the kitchen light, I find myself drawn to simple comforts, the kind that fill the air with warmth and the heart with quiet satisfaction. These maple Dijon chicken strips are one such recipe, a gentle balance of sweet and savory that comes together with little fuss, perfect for a thoughtful evening.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1/4 cup pure maple syrup
– 2 tbsp Dijon mustard
– 2 tbsp olive oil
– 1 tbsp apple cider vinegar
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice the chicken breasts evenly into 1-inch wide strips.
3. In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, and apple cider vinegar until fully combined.
4. Add the garlic powder, smoked paprika, salt, and black pepper to the bowl, and whisk again to incorporate the spices evenly.
5. Place the chicken strips into the bowl, and use tongs to coat each piece thoroughly with the marinade.
6. Arrange the coated chicken strips in a single layer on the prepared baking sheet, leaving space between each piece for even cooking.
7. Pour any remaining marinade from the bowl over the chicken strips on the baking sheet.
8. Bake at 400°F for 18–22 minutes, or until the internal temperature of the chicken reaches 165°F and the edges are caramelized.
9. Remove the baking sheet from the oven and let the chicken strips rest for 5 minutes before serving. Resting allows the juices to redistribute, keeping the chicken tender.
10. Transfer the chicken strips to a serving plate. Reserve the pan juices to drizzle over the chicken for extra flavor and moisture.
Remarkably tender, each strip offers a glossy, sweet-savory glaze that clings to the juicy interior. The subtle smokiness from the paprika lingers on the palate, making these strips delightful alongside a crisp salad or tucked into a soft roll with arugula.
Sriracha Lime Garlic Chicken Strips
Now, as the afternoon light settles across my kitchen counter, I find myself drawn to this simple recipe that somehow always brings comfort—the kind that comes from familiar aromas filling the house while your hands stay busy with purposeful work. Maybe it’s the way the sharp scent of garlic mingles with the bright tang of lime, or how the sriracha’s gentle heat warms everything from the inside out, but these chicken strips feel like a quiet promise of something good at the end of the day.
Ingredients
– 1.5 lbs chicken breast strips
– 3 tbsp sriracha
– 2 tbsp lime juice
– 4 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup chopped cilantro
Instructions
1. Pat the chicken breast strips completely dry with paper towels to ensure even browning.
2. In a medium bowl, whisk together the sriracha, lime juice, minced garlic, olive oil, salt, and black pepper until fully combined.
3. Add the chicken strips to the marinade, tossing gently to coat each piece thoroughly.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes—marinating longer, up to 2 hours, will deepen the flavor.
5. Preheat a large skillet over medium-high heat until a drop of water sizzles immediately upon contact.
6. Arrange the marinated chicken strips in a single layer in the hot skillet, being careful not to overcrowd the pan.
7. Cook the chicken for 5–6 minutes without moving it to develop a golden-brown crust on one side.
8. Flip each strip using tongs and cook for another 5–6 minutes until the internal temperature reaches 165°F.
9. Transfer the cooked chicken to a clean plate and let it rest for 3 minutes to redistribute the juices.
10. Sprinkle the chopped cilantro over the warm chicken strips just before serving.
Maybe it’s the tender, juicy interior contrasting with the lightly caramelized edges, or the way the lime brightens the garlic’s warmth, but these strips feel complete tucked into soft tortillas with avocado slices, or even scattered over a bed of greens for a lighter meal. The cilantro’s fresh finish seems to tie everything together, making each bite both vibrant and deeply satisfying.
Conclusion
Ultimately, these 26 boneless skinless chicken strip recipes offer endless possibilities for quick, family-friendly meals everyone will love. We hope you find new favorites to add to your weekly rotation! Don’t forget to leave a comment sharing which recipes you tried, and pin this article on Pinterest to save these delicious ideas for later.
