He enjoys creating content that informs, entertains, and assists busy home cooks get nourishing meals on the table for their families.

When the chips are down and we need dinner on the table fast, we turn, like the rest of America, to skinless, boneless chicken breasts to save the day. Keep a pack of super-versatile boneless, skinless chicken breasts in the freezer, and you'll always have access to quick-and-easy, family-pleasing meals.

And to make your chicken dinners even easier to pull together, may we recommend these top-rated recipes — from chicken Marsala to chicken bulgogi, saltimbocca to cordon bleu, they're all crowd favorites and ready in 30 minutes or less. Ready in 30 minutes. Easy and ideal for both a quick weeknight entrée AND serving to company.

You'll wrap pounded chicken cutlets and sage leaves in prosciutto and pan-fry them. Skinless, boneless chicken breasts are browned and paired with an aromatic, garlicky sauce of balsamic vinegar and savory sautéed mushrooms.

Serve with roasted potatoes or pasta. Ready in about 20 minutes. Lucky Noodles recommends using fresh basil here. Add a salad and a favorite vegetable for a quick weeknight meal. Fried chicken cutlets get a major flavor upgrade when paired with this basil cream sauce.

The sauce is divine! I pounded the chicken breasts thin. My wife and I absolutely love this recipe, and it only takes thirty minutes with very few dirty dishes! Serve over rice. Ready in just 25 minutes, this restaurant-worthy chicken piccata feels fancy but couldn't be easier to make.

Chef John's recipe has garnered more than 1, glowing reviews, so you can be sure it's worth a try! Here's a Thai-inspired meal that's great for weeknights. HMA Certified. Chickens receive hour access to food and water. Hormone Free like all Canadian Chicken.

Family-owned since Buy direct online or in-store. Related Recipes View All Recipes. Balsamic Roasted Chicken with Root Vegetables August 11, Cheesy Chicken Meatballs August 11, Classic Chicken Burger May 16, Meat and Poultry Chicken Baked and Roasted Chicken Breast.

Simple Baked Chicken Breasts. Submitted by Always Cooking Up Something. Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen. The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen.

Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.

Meet the Allrecipes Test Kitchen. Add Photo Prep Time:. Jump to Nutrition Facts. Directions Gather all ingredients. Recipe Tip You can use water instead of chicken broth for the pan sauce. I Made It Print. Nutrition Facts per serving Calories 10g Fat 0g Carbs 25g Protein.

Add Your Photo. Photos of Simple Baked Chicken Breasts 01 of Photo by DOTDASH MEREDITH FOOD STUDIOS. Photo by Weezer. Photo by Maria Koch. Photo by Mark. Photo by Shannon-Marie. Photo by Mrs. Photo by Patrick Knight.

Photo by Bassel Abdallah. Photo by Angel. Photo by Angela Venegas. Newsletter Sign Up. You may accept or manage your choices by clicking below, including your right to object where legitimate interest is used, or at any time in the privacy policy page.

These choices will be signaled to our partners and will not affect browsing data. Accept All Reject All Show Purposes. Total Fat 10g. Saturated Fat 2g.

Cholesterol 67mg. Sodium mg. Total Carbohydrate 0g. Protein 25g. Calcium 13mg. Iron 17mg. Potassium mg.

Either way, it will definitely be a winner-winner chicken dinner. Making teriyaki sauce is easier than you think. Here are the ingredients: cornstarch, scallions, ginger, garlic, soy sauce, dark brown sugar, and apple cider vinegar.

You probably have the full list in your kitchen right now. Of all the recipes with chicken breast, this one might be the most beloved.

We tested this classic Italian dish for six weeks to perfect its ample flavor garlic and garlic powder, rich tomato sauce and ideal textural contrast crispy fried chicken, gooey melted mozzarella.

Gently poached chicken breast serves two functions in this recipe: The poaching liquid acts as a speedy, aromatic broth, forming the base for a deeply comforting Korean porridge.

Then, the succulent shredded meat gets piled on top. For a snacky starter, skewer bouncy rice cakes and crispy popcorn chicken bites coated in a sticky, sweet, garlicky glaze. Chicken cordon bleu is the ultimate, classic stuffed chicken breast recipe. To make it, pound boneless, skinless chicken breasts thin, fill them with slices of ham and cheese, and dredge them in breadcrumbs before frying.

Complete the meal with a mixed greens salad and a glass of white wine. Boneless, skinless chicken breasts can be juicy and delightful. Our proof? This golden seared chicken. The key here is to dredge the poultry in a mixture of flour, salt, and turmeric, which creates a light crust and keeps them from sticking to the pan.

A one-pan chicken dinner is a win on busy days or, frankly, any day. Rendered fat from the chicken skin adds lots of savory flavor to the red pepper vinaigrette, drizzled over the chicken and sauteed peppers.

Yes, poached chicken can be great. Especially in the summer, when you can make it ahead of time and stash it in the fridge to have cold noodle salad virtually on demand. Oh, and save that poaching liquid—use it as you would stock.

Alternatively, once it gets chilly outside, try a warm salad. Toss seared chicken with radicchio and a warm vinaigrette to make this quick, hearty weeknight dinner.

With a double punch of acid from citrus and vinegar, plus a chili crisp —inspired dressing, this roasted chicken salad is equipped to deliver big, bold flavors. Peperonata, the Italian side dish of sweet red peppers, onion, and garlic, inspired the base for this weeknight-friendly dinner , which is topped with sliced, seared chicken breasts.

You can buy the Middle Eastern spice mix—you want it fragrant, green, and not clumpy—or make your own. The beloved Korean stir-fried chicken dish dakgalbi is usually eaten ssäm-style: Place a perilla, shiso, or Thai basil leaf on top of a lettuce leaf; top with dollops of ssamjang or kimchi; add a piece of chicken, some sweet potato, and a rice cake; and there you have it: the perfect bite.

Serve with mashed potatoes and a crisp iceberg salad. Not every chicken soup needs hours and hours on the stove. This one gets big flavor in no time, calling for a healthy amount of garlic, ginger, scallions, and fresh herbs.

Classic chicken pot pie might be among the best chicken breast recipes, but have you had cock-a-leekie pie? Inspired by the traditional Scottish comfort food cock-a-leekie soup, this recipe features a buttery chicken-and-leek filling, all wrapped up in flaky pie dough. Who cares? This recipe delivers everything you could want in a chicken dinner: crispy tostadas, shredded meat smothered in a smoky tomato salsa, bacony refried beans, and a sprinkling of fresh cilantro and cheese.

Both the Indian-inspired marinade garlic, ginger, mint, cilantro, amchur, and more and the seared-then-steamed cooking method deliver huge flavor and texture payoff: charred, spicy, juicy chicken.

If you have a leftover cooked chicken breast from another recipe, add it to this Filipino noodle bowl. Alternatively, you can poach , roast, or pan-sear a piece explicitly for this dish.

The best thing about a stir-fry is that it all goes down in one skillet on the stovetop. PS: You can use chicken thighs for this recipe, too.

Once you have succulent pollo al carbon, you may never go for BBQ again. Use Mexican oregano if you can get your hands on some. A bonus of using skin-on, bone-in chicken breasts is that they produce more schmaltz chicken fat , which you can use to make almost any side dish.

Think sautéed greens, a warm salad dressing, or the peas shown here. The combination of crispy raw veggies, creamy sauce , and crunchy but juicy chicken breasts releases more dopamine than a bag of Cheetos.

It turns out that the primavera treatment is equally delicious when you swap the pasta for golden brown chicken cutlets.

Who knew? We did. We knew. But now, so do you. Properly-poached chicken breast is a blank canvas for big flavors, and this particular poaching method is a revelation.

Plate these chicken breasts—complete with crispy, golden skin—atop a silky mushroom purée, leveled up with truffle oil for extra umami. Yes, this fine-dining meal came out of your kitchen. This creamy chicken salad is all about the green goddess dressing. Use any combo of tender herbs cilantro, mint, basil, parsley, dill, tarragon, chives , cultured dairy yogurt, sour cream, buttermilk, labneh, crème fraîche , and acid lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar.

This weeknight dinner technique brings out the juiciness in boneless skinless chicken breasts. Coat the chicken breasts with olive oil, then sprinkle both sides with salt and Creole seasoning. Place the seasoned chicken in a broiler pan.

Bake in an oven for about 10 minutes, then flip and continue to bake for about 15 more minutes or until the juices run clear. When the chicken is done baking, transfer it to a plate. Pour the chicken broth into the pan you used to bake the chicken.

Scrape any browned bits off the side with a spatula. Drizzle the pan sauce over the baked chicken before serving. It depends on the size of the chicken breasts.

Smaller chicken breasts will bake in a shorter amount of time, while larger breasts will take a bit longer. If you use the 5-ounce breasts the recipe calls for, the chicken should be ready after about 25 minutes in the pre-heated oven.

When the chicken is done, the juices will run clear and an instant read thermometer inserted into the center should read at least degrees F.

We think degrees F is the perfect temperature for baking chicken breasts. That's what this recipe calls for, and it yields perfectly baked results. The world is your oyster when it comes to picking side dishes for baked chicken breasts. It's such a simple dish, almost anything will work: From a basic side salad to indulgent mashed potatoes.

In need of a little inspiration? Browse a few of these mouthwatering recipe collections:. Top-Rated Side Dish Recipes Ready in 15 Minutes Our Cheesiest Cheesy Potato Side Dishes Prep-Ahead Sides for Easy Weekday Dinners.

Plus, explore our entire library of Side Dish Recipes. Store leftover cooked chicken in a zip-top bag or other airtight container in the fridge for up to four days. Freezing chicken breasts is a great idea for meal preppers and anyone who wants to make their chicken last as long as possible.

How to freeze the chicken breasts, though, depends on whether they're cooked or uncooked. Some people prefer to freeze raw breasts — this way, they'll only have to bake their chicken once. To freeze raw chicken breasts, simply wrap each breast in one layer of storage wrap and one layer of foil.

Freeze the breasts for up to two months. Thaw in the fridge and cook according to the recipe. What about freezing your leftovers? Allow the chicken to cool, then wrap each breast in one layer of storage wrap and one layer of foil.

Thaw in the fridge and cook until the chicken is heated through. For spices, I used a basic blend I found in one of the reviews with a little extra cayenne for my heat-loving husband.

Do not overcook, remove from the oven, tent with foil and rest for ten minutes or so. You can use any spice mixture. I change up the seasonings, and use lemon flavored olive oil. The cooking time does vary according to the size of the chicken breast so check the internal temperature often.

It is always moist and flavorful and so easy. Editorial contributions by Corey Williams. Preheat the oven to degrees F degrees C. Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning.

Place chicken in a broiler pan. Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more.

An instant-read thermometer inserted into the center should read at least degrees F 74 degrees C. Remove chicken to a plate. Pour chicken broth into the pan and scrape any browned bits off the bottom with a flat-edged wooden spatula.

Add more broth if needed to dislodge the browned bits, but not too much or it will be watery. To serve, drizzle the pan sauce over the chicken. This recipe originally called for 1 tablespoon of salt.

Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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