26 Delicious Recipes Using Boneless Chicken Breast

Boneless chicken breast is the ultimate kitchen hero—versatile, lean, and ready to star in everything from quick weeknight dinners to cozy comfort food. Whether you’re craving something fresh and light or rich and satisfying, we’ve gathered 26 mouthwatering recipes that make the most of this staple. Get ready to fall in love with chicken all over again—your next favorite meal is just a scroll away!

Lemon Herb Grilled Chicken Breast

Lemon herb grilled chicken breast delivers bright, fresh flavor with minimal effort. This simple preparation yields juicy, tender results perfect for weeknights. Let’s fire up the grill and get cooking.

Ingredients

– For the marinade: 4 boneless, skinless chicken breasts (6 oz each), ¼ cup olive oil, 3 tbsp fresh lemon juice, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 3 minced garlic cloves, 1 tsp salt, ½ tsp black pepper

Instructions

1. Place chicken breasts between two sheets of plastic wrap and pound to ½-inch uniform thickness using a meat mallet.
2. Whisk together olive oil, lemon juice, rosemary, thyme, garlic, salt, and pepper in a medium bowl.
3. Add chicken to the marinade, turning to coat completely.
4. Cover the bowl and refrigerate for 30 minutes to 4 hours.
5. Preheat gas or charcoal grill to medium-high heat (400°F).
6. Remove chicken from marinade, letting excess drip off.
7. Place chicken on the hot grill grates and close the lid.
8. Grill for 6-7 minutes until grill marks form and chicken releases easily.
9. Flip chicken using tongs and grill for another 6-7 minutes.
10. Check internal temperature with an instant-read thermometer inserted into the thickest part.
11. Remove chicken when thermometer reads 165°F.
12. Transfer chicken to a clean plate and let rest for 5 minutes before slicing.

Serve this grilled chicken sliced over a crisp salad or alongside roasted vegetables. The exterior develops a slight char while the interior stays remarkably moist and tender. Bright lemon and earthy herbs create a balanced flavor profile that pairs well with almost any side dish.

Creamy Garlic Mushroom Chicken

Whip up this comforting one-pan dinner that transforms basic ingredients into something special. Creamy Garlic Mushroom Chicken delivers rich flavor with minimal effort, perfect for busy weeknights. The creamy sauce coats tender chicken and earthy mushrooms beautifully.

Ingredients

For the chicken:
– 1.5 lbs chicken breasts, sliced into 1-inch thick cutlets
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper

For the mushrooms and sauce:
– 8 oz cremini mushrooms, sliced
– 4 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1 tbsp fresh parsley, chopped

Instructions

1. Pat chicken cutlets dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Cook chicken for 5-6 minutes per side until internal temperature reaches 165°F.
4. Remove chicken from skillet and set aside on a plate.
5. Add mushrooms to the same skillet and cook for 6-7 minutes until browned and tender.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
8. Simmer the broth for 3-4 minutes until reduced by half.
9. Stir in heavy cream and bring to a gentle simmer.
10. Add Parmesan cheese and whisk until completely melted and smooth.
11. Return chicken to the skillet and spoon sauce over each piece.
12. Simmer for 2-3 minutes until chicken is heated through.
13. Remove from heat and stir in butter until melted and incorporated.
14. Sprinkle with fresh parsley before serving.

Butter creates a glossy finish while the Parmesan adds salty depth to the creamy sauce. Serve over mashed potatoes to soak up every drop of sauce, or with crusty bread for dipping. The tender chicken and earthy mushrooms make this feel restaurant-worthy without the fuss.

Baked Honey Garlic Chicken Breasts

Let’s get straight to this simple weeknight winner. Last-minute dinner plans just got easier with minimal prep and maximum flavor. You’ll have juicy chicken with sticky-sweet glaze in no time.

Ingredients

For the chicken:
– 4 boneless, skinless chicken breasts (6 oz each)
– 1 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper

For the sauce:
– ⅓ cup honey
– 3 tbsp soy sauce
– 3 cloves garlic, minced
– 1 tbsp rice vinegar
– 1 tsp cornstarch
– 2 tbsp water

Instructions

1. Preheat your oven to 400°F.
2. Pat chicken breasts completely dry with paper towels.
3. Brush chicken with 1 tbsp olive oil on both sides.
4. Season both sides evenly with 1 tsp kosher salt and ½ tsp black pepper.
5. Arrange chicken in a single layer in a 9×13-inch baking dish.
6. Bake uncovered for 15 minutes at 400°F.
7. While chicken bakes, whisk together ⅓ cup honey, 3 tbsp soy sauce, 3 minced garlic cloves, and 1 tbsp rice vinegar in a small saucepan.
8. In a separate bowl, mix 1 tsp cornstarch with 2 tbsp water until smooth.
9. Bring honey mixture to a simmer over medium heat, stirring constantly.
10. Whisk in cornstarch slurry and cook for 1 minute until thickened.
11. Remove chicken from oven after 15 minutes and brush with half the sauce.
12. Return to oven and bake for 10 more minutes at 400°F.
13. Brush chicken with remaining sauce and bake final 5-10 minutes until internal temperature reaches 165°F.
14. Let chicken rest 5 minutes before slicing.

Juicy chicken emerges with caramelized edges and glossy coating. The garlic balances the sweet honey perfectly against the salty soy base. Serve sliced over jasmine rice to catch every drop of that sticky sauce, or chop for quick lettuce wraps.

Buffalo Chicken Stuffed Peppers

Haven’t found a better way to enjoy buffalo chicken flavors than these stuffed peppers. They’re perfect for meal prep or game day gatherings. Everything cooks in one pan for minimal cleanup.

Ingredients

For the peppers:
– 4 large bell peppers
– 2 cups cooked shredded chicken
– 1 cup shredded cheddar cheese
– 1/2 cup crumbled blue cheese
– 1/4 cup chopped celery

For the buffalo sauce:
– 1/2 cup hot sauce
– 1/4 cup melted butter
– 1 tablespoon white vinegar
– 1 teaspoon garlic powder

Instructions

1. Preheat your oven to 375°F.
2. Cut bell peppers in half lengthwise and remove seeds.
3. Arrange pepper halves cut-side up in a 9×13 inch baking dish.
4. Mix hot sauce, melted butter, vinegar, and garlic powder in a medium bowl.
5. Combine shredded chicken with 3/4 of the buffalo sauce mixture.
6. Spoon chicken mixture evenly into pepper halves.
7. Top each pepper with cheddar cheese and blue cheese.
8. Pour remaining buffalo sauce over the assembled peppers.
9. Bake at 375°F for 25-30 minutes until peppers are tender.
10. Check doneness by inserting a knife into pepper flesh—it should slide in easily.
11. Let peppers rest for 5 minutes before serving.
12. Garnish with chopped celery.

Ultimate buffalo flavor comes through in every bite with tender peppers and melty cheese. The celery adds fresh crunch that balances the heat perfectly. Try serving over rice or with extra blue cheese dressing for dipping.

Spinach and Cheese Stuffed Chicken

Keeping weeknight dinners exciting doesn’t require complicated recipes. This spinach and cheese stuffed chicken delivers impressive flavor with straightforward preparation. You’ll have a restaurant-quality meal ready in under an hour.

Ingredients

– For the filling: 2 cups fresh spinach, 1 cup shredded mozzarella cheese, 4 oz cream cheese, 2 minced garlic cloves, 1/4 tsp salt, 1/4 tsp black pepper
– For the chicken: 4 boneless, skinless chicken breasts (6 oz each), 1 tbsp olive oil, 1/2 tsp paprika, 1/2 tsp garlic powder
– For the sauce: 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/4 cup chicken broth

Instructions

1. Preheat your oven to 375°F.
2. Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet.
3. In a medium bowl, combine spinach, mozzarella, cream cheese, minced garlic, salt, and pepper.
4. Divide the spinach mixture evenly among the chicken breasts, placing it in the center of each.
5. Roll each chicken breast tightly around the filling, securing with toothpicks.
6. Rub the outside of each rolled chicken breast with olive oil.
7. Season the exterior with paprika and garlic powder.
8. Place the stuffed chicken breasts in a 9×13 inch baking dish.
9. Bake at 375°F for 25 minutes until the internal temperature reaches 165°F.
10. While chicken bakes, prepare the sauce by combining heavy cream, Parmesan, and chicken broth in a saucepan.
11. Heat the sauce over medium heat, stirring constantly until the cheese melts completely.
12. Remove the chicken from the oven and let rest for 5 minutes before slicing.
13. Serve the sliced stuffed chicken with the warm Parmesan sauce drizzled over top.

Hearty and satisfying, the creamy spinach filling contrasts beautifully with the tender chicken. The rich Parmesan sauce adds luxurious moisture to each bite. For a complete meal, serve alongside roasted asparagus or garlic mashed potatoes.

Chicken Piccata with Capers

Unbelievably quick yet elegant, chicken piccata delivers bright, tangy flavor in under 30 minutes. Using thin cutlets ensures even cooking and maximum sauce absorption. This restaurant-quality dish transforms simple ingredients into something special.

Ingredients

For the chicken:
– 4 boneless, skinless chicken breasts (6 oz each)
– 1/2 cup all-purpose flour
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 2 tbsp unsalted butter

For the sauce:
– 1 cup chicken broth
– 1/2 cup dry white wine
– 1/4 cup fresh lemon juice
– 3 tbsp capers, drained
– 2 tbsp unsalted butter, cold
– 2 tbsp fresh parsley, chopped

Instructions

1. Place chicken breasts between two sheets of plastic wrap.
2. Pound chicken to 1/4-inch thickness using a meat mallet or heavy pan.
3. Combine flour, salt, and pepper in a shallow dish.
4. Dredge each chicken cutlet in the flour mixture, shaking off excess.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Cook chicken for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
7. Transfer chicken to a plate and tent with foil to keep warm.
8. Pour white wine into the same skillet, scraping up browned bits with a wooden spoon.
9. Simmer wine for 2 minutes until reduced by half.
10. Add chicken broth and lemon juice to the skillet.
11. Bring sauce to a boil and cook for 3 minutes until slightly thickened.
12. Stir in capers and cook for 1 minute.
13. Remove skillet from heat and swirl in cold butter until sauce becomes glossy.
14. Stir chopped parsley into the sauce.
15. Return chicken to the skillet, spooning sauce over each piece.

Nothing beats the contrast of tender chicken against the bright, briny sauce. The capers provide pleasant bursts of saltiness that cut through the rich butter. Serve immediately over angel hair pasta or with roasted asparagus for a complete meal.

Teriyaki Glazed Chicken Breast

Easily transform basic chicken breasts into a sweet-savory masterpiece with this teriyaki glaze. Perfect for busy weeknights when you need something satisfying fast. This recipe delivers restaurant-quality results with minimal effort.

Ingredients

For the chicken:
– 2 boneless, skinless chicken breasts (6 oz each)
– 1 tbsp vegetable oil
– ½ tsp kosher salt
– ¼ tsp black pepper

For the teriyaki glaze:
– ½ cup soy sauce
– ¼ cup brown sugar
– 2 tbsp honey
– 2 cloves garlic, minced
– 1 tsp fresh ginger, grated
– 1 tbsp cornstarch
– 2 tbsp water

Instructions

1. Pat chicken breasts completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken with salt and pepper.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Place chicken in skillet and cook for 6 minutes without moving to develop golden crust.
5. Flip chicken and cook for another 6 minutes until internal temperature reaches 155°F.
6. Remove chicken from skillet and let rest on cutting board.
7. Reduce skillet heat to medium and add soy sauce, brown sugar, honey, garlic, and ginger.
8. Whisk constantly for 2 minutes until sugar dissolves completely.
9. Mix cornstarch and water in small bowl to create slurry.
10. Slowly pour slurry into sauce while whisking continuously.
11. Cook glaze for 3 minutes until thickened enough to coat the back of a spoon.
12. Return chicken to skillet and spoon glaze over each piece.
13. Cook for 2 more minutes until chicken reaches 165°F internal temperature.
14. Remove from heat and let chicken rest for 5 minutes before slicing.

Unbelievably glossy and sticky, this chicken develops a caramelized exterior while staying incredibly juicy inside. The sweet-savory balance makes it perfect served over steamed rice to soak up extra glaze. Try slicing it thin for rice bowls or keeping breasts whole for a dramatic plating with roasted vegetables.

Parmesan Crusted Chicken Breasts

Looking for a quick dinner that delivers restaurant-quality flavor? Parmesan crusted chicken transforms basic breasts into a crispy, savory main. This version comes together in under 30 minutes with pantry staples.

Ingredients

For the chicken:
– 4 boneless, skinless chicken breasts (6 oz each)
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 2 tbsp olive oil

For the crust:
– 1 cup panko breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 tsp garlic powder
– 1/2 tsp dried oregano
– 1/4 tsp paprika
– 1 large egg
– 1 tbsp water

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat chicken breasts completely dry with paper towels to ensure proper browning.
3. Season both sides of chicken evenly with salt and pepper.
4. In a shallow bowl, combine panko, Parmesan, garlic powder, oregano, and paprika.
5. In another bowl, whisk together egg and water until fully combined.
6. Dip each chicken breast into the egg mixture, coating all surfaces.
7. Press chicken firmly into the panko mixture, ensuring an even coating on both sides.
8. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
9. Place chicken in the hot skillet and cook for 3 minutes without moving to develop a golden crust.
10. Flip chicken and immediately transfer the skillet to the preheated oven.
11. Bake for 15-18 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
12. Let chicken rest on a cutting board for 5 minutes before slicing to retain juices.

Resting ensures the crispy coating stays intact while the interior remains incredibly juicy. The Parmesan creates a nutty, salty crust that contrasts beautifully with the tender chicken beneath. Serve sliced over a simple arugula salad or alongside roasted vegetables for a complete meal.

Caprese Stuffed Balsamic Chicken

You’ve probably stared at chicken breasts wondering how to make them exciting again. Your solution is this Caprese stuffed version that transforms basic poultry into a restaurant-worthy dish with minimal effort. Fresh mozzarella, tomatoes, and basil create that classic Italian flavor profile you love.

Ingredients

For the chicken and stuffing:

• 4 boneless, skinless chicken breasts (6 oz each)
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz fresh mozzarella cheese, sliced into 8 pieces
• 2 medium tomatoes, sliced into 8 pieces total
• 1/4 cup fresh basil leaves

For the balsamic glaze:

• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place chicken breasts on a cutting board and pat completely dry with paper towels to ensure proper browning.
3. Using a sharp knife, cut a horizontal pocket through the thickest part of each chicken breast, being careful not to cut all the way through.
4. Season the inside and outside of each chicken pocket with salt and black pepper.
5. Stuff each chicken breast with 2 slices of mozzarella, 2 tomato slices, and several basil leaves, pressing gently to compact the filling.
6. Secure the openings with toothpicks to prevent cheese from leaking during cooking.
7. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
8. Sear chicken for 3-4 minutes per side until golden brown, creating a flavorful crust that locks in juices.
9. Transfer the skillet to the preheated oven and bake for 18-20 minutes until internal temperature reaches 165°F.
10. While chicken bakes, combine balsamic vinegar and honey in a small saucepan over medium heat.
11. Simmer the mixture for 8-10 minutes, stirring occasionally, until reduced by half and thickened to a syrup consistency.
12. Remove chicken from oven and let rest for 5 minutes before slicing to allow juices to redistribute.
13. Drizzle the reduced balsamic glaze over the chicken just before serving.

Zesty balsamic glaze cuts through the rich melted mozzarella, while the tomatoes add bright acidity. The chicken stays remarkably juicy thanks to the cheese-stuffed center. Serve sliced over a bed of arugula or alongside roasted asparagus for a complete meal that feels special without complicated techniques.

Coconut Lime Chicken Curry

Hectic weeknights demand meals that come together fast without sacrificing flavor. This coconut lime chicken curry delivers restaurant-quality taste in under 30 minutes. Skip the takeout and make this vibrant one-pan dinner instead.

Ingredients

For the chicken:

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp vegetable oil
– 1 tsp salt
– 1/2 tsp black pepper

For the sauce:

– 1 tbsp fresh ginger, minced
– 3 garlic cloves, minced
– 1 red bell pepper, sliced into 1/4-inch strips
– 1 (13.5 oz) can coconut milk
– 2 tbsp lime juice
– 1 tbsp brown sugar
– 1 tsp curry powder
– 1/2 tsp red pepper flakes
– 1/4 cup fresh cilantro, chopped

Instructions

1. Pat chicken pieces completely dry with paper towels.
2. Season chicken evenly with salt and black pepper.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add chicken in a single layer and cook undisturbed for 4 minutes.
5. Flip chicken and cook for another 3 minutes until golden brown.
6. Transfer chicken to a clean plate using tongs.
7. Add ginger and garlic to the same skillet and cook for 30 seconds until fragrant.
8. Stir in red bell pepper and cook for 2 minutes until slightly softened.
9. Pour in coconut milk and scrape up any browned bits from the pan bottom.
10. Whisk in lime juice, brown sugar, curry powder, and red pepper flakes.
11. Bring sauce to a gentle simmer and cook for 3 minutes until slightly thickened.
12. Return chicken to the skillet and simmer for 2 minutes to heat through.
13. Remove from heat and stir in fresh cilantro.

Golden chunks of tender chicken swim in a creamy, aromatic sauce with just the right kick. The coconut milk creates a luxurious base that balances the bright lime and warm spices perfectly. Serve it over jasmine rice or with naan bread to soak up every last drop of the vibrant curry sauce.

Sun-Dried Tomato Chicken with Herbs

Gather your ingredients for this flavorful weeknight dinner that comes together quickly. Sun-dried tomatoes and fresh herbs create a vibrant sauce that clings perfectly to tender chicken. You’ll have a restaurant-quality meal ready in under 30 minutes.

Ingredients

For the chicken:

• 4 boneless, skinless chicken breasts (6 oz each)
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

For the sauce:

• ½ cup sun-dried tomatoes in oil, drained and chopped
• 3 garlic cloves, minced
• 1 cup chicken broth
• ½ cup heavy cream
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh oregano, chopped
• ¼ cup grated Parmesan cheese

Instructions

1. Pat chicken breasts completely dry with paper towels.
2. Season both sides of chicken with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken in the hot skillet and cook for 6 minutes without moving.
5. Flip chicken and cook for another 6 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a plate and cover loosely with foil.
7. Reduce heat to medium and add sun-dried tomatoes to the same skillet.
8. Cook tomatoes for 1 minute until slightly caramelized.
9. Add minced garlic and cook for 30 seconds until fragrant.
10. Pour in chicken broth, scraping up any browned bits from the pan bottom.
11. Simmer the broth mixture for 2 minutes until reduced by half.
12. Stir in heavy cream and bring to a gentle bubble.
13. Add fresh basil and oregano, stirring to combine.
14. Sprinkle in Parmesan cheese and stir until sauce thickens slightly.
15. Return chicken to the skillet, spooning sauce over each piece.
16. Simmer together for 2 minutes to heat through.

Chicken emerges incredibly tender with a golden sear that holds up beautifully in the rich sauce. The sun-dried tomatoes provide concentrated sweetness that balances the herbal notes perfectly. Consider serving over creamy polenta or alongside roasted asparagus for a complete meal.

Chimichurri Chicken Breasts

Looking for a vibrant weeknight dinner that comes together fast? Chimichurri chicken breasts deliver bold flavor with minimal effort. Let the zesty sauce do all the work while you get perfectly juicy chicken every time.

Ingredients

For the Chimichurri Sauce:

• 1 cup fresh parsley leaves
• 1/4 cup fresh oregano leaves
• 3 garlic cloves
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt

For the Chicken:

• 4 boneless, skinless chicken breasts (6 oz each)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Combine 1 cup fresh parsley leaves, 1/4 cup fresh oregano leaves, and 3 garlic cloves in a food processor.
2. Pulse the herbs and garlic until finely chopped, about 10 pulses.
3. Add 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/2 tsp red pepper flakes, and 1 tsp kosher salt to the food processor.
4. Pulse 5 times until the sauce is combined but still textured.
5. Set aside half of the chimichurri sauce for serving.
6. Pat 4 chicken breasts dry with paper towels to ensure proper browning.
7. Rub both sides of each chicken breast with 2 tbsp olive oil.
8. Season both sides of chicken with 1 tsp kosher salt and 1/2 tsp black pepper.
9. Heat a large skillet over medium-high heat for 2 minutes until hot.
10. Place chicken breasts in the hot skillet and cook for 6 minutes without moving.
11. Flip chicken breasts using tongs and cook for another 6 minutes.
12. Brush the remaining chimichurri sauce over the chicken during the last 2 minutes of cooking.
13. Check internal temperature reaches 165°F using an instant-read thermometer.
14. Transfer chicken to a cutting board and let rest for 5 minutes to redistribute juices.
15. Slice chicken against the grain and serve with reserved chimichurri sauce.

Moist chicken gets a bright, herbaceous kick from the chimichurri’s garlic and vinegar notes. Serve sliced over rice to catch all the vibrant sauce, or stuff into warm tortillas for quick chicken tacos. The fresh herbs provide a lively contrast to the perfectly seared exterior.

Honey Mustard Glazed Chicken

Every home cook needs this honey mustard glazed chicken in their rotation. Effortlessly delicious and perfect for busy weeknights, it delivers sweet and tangy flavors with minimal prep work.

Ingredients

For the chicken:
– 4 boneless, skinless chicken breasts (6 oz each)
– 1 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper

For the glaze:
– ¼ cup Dijon mustard
– ¼ cup honey
– 2 tbsp apple cider vinegar
– 2 cloves garlic, minced
– 1 tsp smoked paprika

Instructions

1. Preheat your oven to 400°F.
2. Pat chicken breasts completely dry with paper towels.
3. Season both sides of chicken with salt and pepper.
4. Heat olive oil in a large oven-safe skillet over medium-high heat for 2 minutes.
5. Place chicken in the hot skillet and sear for 3 minutes without moving.
6. Flip chicken and sear the other side for 3 minutes until golden brown.
7. Remove skillet from heat while you prepare the glaze.
8. Whisk together Dijon mustard, honey, apple cider vinegar, minced garlic, and smoked paprika in a small bowl.
9. Brush half of the glaze evenly over the top of each chicken breast.
10. Transfer the skillet to the preheated oven.
11. Bake for 15 minutes at 400°F.
12. Remove skillet from oven using oven mitts.
13. Brush remaining glaze over the chicken.
14. Return to oven and bake for 5 more minutes.
15. Check that chicken reaches 165°F internal temperature using an instant-read thermometer.
16. Let chicken rest in the skillet for 5 minutes before serving.

Tender chicken gets beautifully caramelized with that sweet and tangy glaze. The mustard provides a pleasant sharpness that balances the honey’s sweetness perfectly. Try serving it sliced over a bed of quinoa with roasted broccoli for a complete meal that looks restaurant-worthy.

Pesto Chicken Pasta

Everyone needs a quick, satisfying weeknight dinner that feels special. Pesto chicken pasta delivers creamy comfort with minimal effort. This version comes together in under 30 minutes using mostly pantry staples.

Ingredients

For the chicken and pasta:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 8 oz penne pasta
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

For the sauce:

• 1/2 cup basil pesto
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup reserved pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta to the boiling water and cook for 9-11 minutes until al dente.
3. While pasta cooks, season chicken pieces evenly with salt and black pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken to the hot skillet in a single layer, working in batches if needed.
6. Cook chicken for 5-7 minutes, turning occasionally, until internal temperature reaches 165°F.
7. Remove chicken from skillet and set aside on a clean plate.
8. Reserve 1/4 cup of starchy pasta water before draining the cooked pasta.
9. Reduce skillet heat to medium-low and add pesto to the pan.
10. Stir pesto for 30 seconds until fragrant, scraping up any browned bits from the chicken.
11. Pour heavy cream into the pesto and whisk continuously until fully incorporated.
12. Add grated Parmesan cheese to the sauce and stir until melted and smooth.
13. Return cooked chicken and drained pasta to the skillet with the sauce.
14. Add reserved pasta water 1 tablespoon at a time, stirring until sauce reaches desired consistency.
15. Toss everything together until chicken and pasta are evenly coated in sauce.

Using starchy pasta water helps the creamy pesto sauce cling perfectly to each noodle. The chicken stays juicy against the rich, herby sauce that coats every bite. Try serving it with a sprinkle of extra Parmesan and fresh basil leaves for a restaurant-quality presentation at home.

Conclusion

From quick dinners to impressive meals, these 26 boneless chicken breast recipes offer endless possibilities for your kitchen. We hope you find new family favorites! Don’t forget to leave a comment telling us which recipes you loved most and share this collection with fellow food lovers on Pinterest.