Turn boring chicken breast into a delicious, flavor-packed chicken with these sauces, rubs, marinades, crusts, and stir-fries designed to serve everyone. We have 15 types of favorite chicken breast recipes.
Get Ready for a tasty new type chicken breast recipes
Here is the list.
- CHICKEN ENCHILADA CASSEROLE
- ZA’ATAR CHICKEN AND VEGGIE KABOBS
- 12-MINUTE CHICKEN & BROCCOLI
- HERB-LOADED CHICKEN NOODLE SOUP
- BLACK PEPPER CHICKEN
- CHICKEN SOUVLAKI
- 3-INGREDIENT MEXICAN SHREDDED CHICKEN
- 20-MINUTE THAI BASIL CHICKEN
- PROSCIUTTO-WRAPPED BAKED CHICKEN
- KUNG PAO CHICKEN NOODLE STIR-FRY
- HEALTHY CURRY CHICKEN SALAD
- GINGER CHICKEN WITH CONFETTI PEACH SALSA
- SEARED CHICKEN WITH LEMON HERB PAN SAUCE
- MUSTARD-BAKED CHICKEN TENDERS
- MINT LIME GRILLED CHICKEN BREASTS
And as you’ll see below one of our best chicken breasts making.
4 boneless, skinless chicken breasts, or 1 1/2 pounds
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
Preheat oven to 450 degrees. Pound chicken breast softly so they are of even thickness.
Pour olive oil in a 13″ x 9″ heating dish. Softly dig the chicken through to coat it, at that point put chicken breast next to each other in the dish.
In a little bowl, whisk together salt, pepper, garlic powder, onion powder, and bean stew powder. Sprinkle the flavoring blend over the two sides of the chicken and rub it in with your hands. Place chicken breast next to each other, making sure there is no overlap.
Prepare in a preheated oven for 10-15 minutes, until the point when juices are clear or a meat thermometer peruses 160-170 degrees. Note – relying upon the span of your chicken breast, it could take longer. Mine were beat to not as much as an inch thick.
Cover with foil and permit to rest for 5-10 min while the juices settle before cutting.
Many individuals were worried about the olive oil being cooked at such a high temperature and, to the point that it can separate and end up hurtful so we prescribe doing some research and settling on that choice for you.
Yummy!! Spicy! Thai Red Curry Instant Pot Spicy Chicken Breast
This is such an awesome ‘ stir fry ‘ base. Cook your chicken in the coconut drain, curry glue, angle sauce, and darker sugar. In the wake of cooking, evacuate the chicken and include a huge amount of veggies. Cook for 3-5 minutes, until diminished, at that point include some lime juice. Serve over rice! Most effortless weeknight curry ever.
Serve these Thai Red Curry Instant Pot Chicken Breasts with snap peas, ringer peppers or different veggies that will cook rapidly in the coconut curry sauce served over rice.