10 Weeknight Chicken Breast Recipes - Damn Delicious (2024)

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Post navigation Leave a Reply 17 comments Jenn — May 7, 2020 @ 5:43 PM Reply There are a lot of great ideas here, and I have an annoying surplus of chicken breasts on hand. Needless to say, I will be using at least of your very promising looking/sounding recipes. Thanks! 😀 Susanne — March 3, 2018 @ 12:06 PM Reply Thanks SO much for these, Chungah! I’m going to make all of them, starting from the top, over the next couple of weeks. I love chicken but find that so many of the recipes here are for thighs — which I dislike intensely because I find them so horribly greasy. My partner doesn’t care one way or the other so I usually substitute breast for thighs in those recipes, but while they’re OK, they often lack the depth of flavour I know the original thighs have. So these recipes are very welcome. jane vick — October 6, 2017 @ 8:41 AM Reply Thank you so much for giving us such delicious recipes. Maureen A Stanford — September 12, 2017 @ 4:02 PM Reply I made the Asian Lemon Chicken tenders last night and I truly believe I knocked it out of the park. My husband is more finicky that a seven year old and I love to cook. Now there’s a combination just itchin’ for a fight. I’m happy to say that he absolutely loved these chicken tenders and would like me to make them on a regular basis. They really are delicious and I’d just like to thank you for the recipe. Next up….the Chicken Lazone. That looks like another winner to me and I’m looking forward to trying it! Hilda ALI — July 15, 2017 @ 5:36 PM Reply Made the honey garlic chicken and it was so good!! Left out the broccoli as we had grilled veggies. The honey, garlic, oil mixture was really tasty and coated the potatoes well!! This is a keeper, and good to serve for company! Vishnu Sahasranamam — September 16, 2016 @ 9:21 PM Reply Have made these several times and the are awesome! Sophie — May 21, 2016 @ 1:09 PM Reply Is it okay to use yellow mustard instead of dijon? Will it make cooking time/temperature different? Chungah — May 21, 2016 @ 8:27 PM Reply Yes, absolutely. Cooking time should remain the same, but as always, please use your best judgment. Amy — April 18, 2016 @ 9:31 AM Reply All of these look amazing! Just pinned about half of the recipe pages! Thanks for sharing! Jenna @ A Savory Feast — March 22, 2016 @ 1:40 PM Reply Mmm, I just love your chicken recipes! I made the One Pan Honey Garlic Chicken and Veggies a couple weeks ago and it was so good. Can’t wait to try more of these! Patrick — March 21, 2016 @ 10:50 AM Reply So many good options here, thanks for posting. I’m new to your site and finding lots of good stuff. Cheers…. Joni Salzman — March 19, 2016 @ 10:40 AM Reply I have made quite a few of your recipes and pinned a lot of them. They are all mostly easy, and I just want to thank you, and tell you to keep ‘Em coming! Myriam Drachman — March 18, 2016 @ 6:01 PM Reply Today I made the chicken Lazone. I made it with no salt as my husband can’t consume sodium. I can tell you that it was sooooo delicious that immediately we said. We will adopt this dish !! I served it with rice noodles and the garlic/cream sauce you suggested. Now, we will try one and each of the chicken dishes you have in this list.Thank you very much for given us such delicious and easy chicken dishes. Sunny — January 5, 2017 @ 1:22 PM Reply If you don’t mind me asking – how do you make up for no salt in the food? Most of the flavors won’t come thru, right? Karen — May 15, 2017 @ 4:06 PM Reply The longer you go without sodium, the more you can taste your food. It does suck at first, because that’s what you are used to. It does not suck after a while, and then you get used to not having any salt on your food. Nicolette — September 9, 2017 @ 6:19 AM Reply I just wanted to reply to say that I have not been using salt in any of my recipes for a while and it has not affected me at all. I let people salt their own food and I omit it from the recipe if it is in there. I don’t think it matters to me anymore to be honest I can’t tell. I have been doing it for about a year or so. I do it because I feel like we get enough sodium from the food we eat anyways, and I do not eat hardly any processed foods, but I think we get plenty as it is, and if I do use salt, I use it very scantily. Elaine — March 3, 2018 @ 3:13 PM Same here Nicolette. I haven’t salted a recipe for over 10 years. Maybe once a year I will make something I end up salting at the table. My husband and I are both on bp medicine. The only downside is when we eat out, often the food is too salty, therefore, I rarely eat out. Think I outsmarted myself on that one. lol FAQs References

17 Comments »

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Easy peasy recipes to use up all those chicken breasts in your fridge/freezer. These are quick, healthy and hearty!

I always recommend stocking up on chicken breasts when they go on sale, mainly because they have a 6-month shelf life in the freezer. But they also become super versatile for all your recipes – from soups to pastas to kid friendly chicken tenders, you’ll always find a use for them!

1. Tomato Basil Chicken Fettuccine – A quick weeknight Italian pasta dish using fresh, simple ingredients that you already have on hand.[GET THE RECIPE.]

2. Chicken Zoodle Soup – Just like mom’s cozy chicken noodle soup but made with zucchini noodles instead. So comforting AND healthy. 227.3 calories per serving.[GET THE RECIPE.]

3. Chicken Lazone – Chicken breasts pan-fried in butter and a homemade seasoning mix with the most amazingly, out-of-this-world cream sauce. [GET THE RECIPE.]

4. Honey Balsamic Chicken Breasts and Veggies – All cooked on one single pan. Easy peasy with zero clean up, and packed with so much flavor. Done and done.[GET THE RECIPE.]

5. Lemon Chicken and Potatoes in Foil – The most amazingly moist and tender chicken breasts cooked in individual foil packets for easy serving. [GET THE RECIPE.]

6. Easy Grilled Chicken – The best and easiest marinade ever. You’ll never need another grilled chicken recipe again. [GET THE RECIPE.]

7. Honey Mustard Chicken Fingers – Heart-healthy chicken tenders completely baked in an AMAZING mustard sauce and coated with a nutty crunchy pecan crust. [GET THE RECIPE.]

8. Easy Lemon Chicken Piccata – I mean that cream sauce is everything.[GET THE RECIPE.]

9. Asian Lemon Chicken Tenders – A wonderful asian twist to your favorite chicken tenders, tossed in the most heavenly sweet, lemon glaze. [GET THE RECIPE.]

17 comments

Jenn — May 7, 2020 @ 5:43 PM Reply

There are a lot of great ideas here, and I have an annoying surplus of chicken breasts on hand. Needless to say, I will be using at least of your very promising looking/sounding recipes. Thanks! 😀

Susanne — March 3, 2018 @ 12:06 PM Reply

Thanks SO much for these, Chungah! I’m going to make all of them, starting from the top, over the next couple of weeks. I love chicken but find that so many of the recipes here are for thighs — which I dislike intensely because I find them so horribly greasy. My partner doesn’t care one way or the other so I usually substitute breast for thighs in those recipes, but while they’re OK, they often lack the depth of flavour I know the original thighs have. So these recipes are very welcome.

jane vick — October 6, 2017 @ 8:41 AM Reply

Thank you so much for giving us such delicious recipes.

Maureen A Stanford — September 12, 2017 @ 4:02 PM Reply
See Also
Pecan-Crusted Chicken Breast Recipe - Tasting Table

I made the Asian Lemon Chicken tenders last night and I truly believe I knocked it out of the park. My husband is more finicky that a seven year old and I love to cook. Now there’s a combination just itchin’ for a fight. I’m happy to say that he absolutely loved these chicken tenders and would like me to make them on a regular basis. They really are delicious and I’d just like to thank you for the recipe. Next up….the Chicken Lazone. That looks like another winner to me and I’m looking forward to trying it!

Hilda ALI — July 15, 2017 @ 5:36 PM Reply

Made the honey garlic chicken and it was so good!! Left out the broccoli as we had grilled veggies. The honey, garlic, oil mixture was really tasty and coated the potatoes well!! This is a keeper, and good to serve for company!

Vishnu Sahasranamam — September 16, 2016 @ 9:21 PM Reply

Have made these several times and the are awesome!

Sophie — May 21, 2016 @ 1:09 PM Reply

Is it okay to use yellow mustard instead of dijon? Will it make cooking time/temperature different?

Chungah — May 21, 2016 @ 8:27 PM Reply

Yes, absolutely. Cooking time should remain the same, but as always, please use your best judgment.

Amy — April 18, 2016 @ 9:31 AM Reply

All of these look amazing! Just pinned about half of the recipe pages! Thanks for sharing!

Jenna @ A Savory Feast — March 22, 2016 @ 1:40 PM Reply

Mmm, I just love your chicken recipes! I made the One Pan Honey Garlic Chicken and Veggies a couple weeks ago and it was so good. Can’t wait to try more of these!

Patrick — March 21, 2016 @ 10:50 AM Reply

So many good options here, thanks for posting. I’m new to your site and finding lots of good stuff. Cheers….

Joni Salzman — March 19, 2016 @ 10:40 AM Reply

I have made quite a few of your recipes and pinned a lot of them. They are all mostly easy, and I just want to thank you, and tell you to keep ‘Em coming!

Myriam Drachman — March 18, 2016 @ 6:01 PM Reply

Today I made the chicken Lazone. I made it with no salt as my husband can’t consume sodium. I can tell you that it was sooooo delicious that immediately we said. We will adopt this dish !! I served it with rice noodles and the garlic/cream sauce you suggested. Now, we will try one and each of the chicken dishes you have in this list.
Thank you very much for given us such delicious and easy chicken dishes.

Sunny — January 5, 2017 @ 1:22 PM Reply

If you don’t mind me asking – how do you make up for no salt in the food? Most of the flavors won’t come thru, right?

Karen — May 15, 2017 @ 4:06 PM Reply

The longer you go without sodium, the more you can taste your food. It does suck at first, because that’s what you are used to. It does not suck after a while, and then you get used to not having any salt on your food.

Nicolette — September 9, 2017 @ 6:19 AM Reply

I just wanted to reply to say that I have not been using salt in any of my recipes for a while and it has not affected me at all. I let people salt their own food and I omit it from the recipe if it is in there. I don’t think it matters to me anymore to be honest I can’t tell. I have been doing it for about a year or so. I do it because I feel like we get enough sodium from the food we eat anyways, and I do not eat hardly any processed foods, but I think we get plenty as it is, and if I do use salt, I use it very scantily.

Elaine — March 3, 2018 @ 3:13 PM

Same here Nicolette. I haven’t salted a recipe for over 10 years. Maybe once a year I will make something I end up salting at the table. My husband and I are both on bp medicine. The only downside is when we eat out, often the food is too salty, therefore, I rarely eat out. Think I outsmarted myself on that one. lol

10 Weeknight Chicken Breast Recipes - Damn Delicious (2024)

FAQs

What is the secret to moist chicken breast? ›

There are three key tricks: tenderize, marinate, and controlled cooking time. When you use all three of these methods, you will have succulent, moist chicken every time, and you can apply these strategies to other cuts of meat as well.

How to cook chicken breast without drying it out? ›

If you're baking it, keep it covered with a baking sheet or with the pan-top for about 80% of the total baking time, uncover it only when the breast is cooked and tender but there's juices in the pan. Once uncovered, the juices will evaporate quickly in the oven, and you'll have a juicy chicken breast to eat.

Get More Info ›

What is the best way to season chicken before cooking? ›

For maximum flavour, you'll want to make sure your seasoning can penetrate the surface of the chicken. By slicing small cuts into the skin, you can apply the seasoning mixture deeper inside so that you keep more of the taste within it. PS: If you do forget to season your chicken before cooking, then all is not lost.

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Why are chicken breasts so tough lately? ›

The underdeveloped organs of abnormally fast-growing chicken breeds often struggle to pump enough oxygen. As a result, their muscles become inflamed. The increase in collagen and fat in the muscles results in distinctive white stripes that look like scars and are tough and fibrous.

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Should you season chicken before baking? ›

Just sprinkling a little salt on top of your chicken right before cooking it will only season the surface. But seasoning the chicken with salt well ahead of time or brining it in a salt-water solution will draw salt deep into the meat, resulting in a very tasty piece of chicken.

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What's the best way to cook chicken breast so it doesn't dry out? ›

Turn the heat on medium-high and wait for the water to come to a simmer and then immediately turn the heat down to right below a simmer. The goal is to gently poach the chicken so it cooks evenly and does not dry out. A simmer or boiling water is too much heat for the chicken breasts.

View Details ›

How do I cook chicken breast without drying it out? ›

Make sure your chicken breast is well-seasoned before adding it to the pan. Cook each side evenly until brown. Once done, bake the chicken breast in a pre-heated oven until juices run clear. The crispy skin from the sear will help keep juices intact while baking cooks the insides through without drying them out.

Learn More Now ›

How to keep chicken breast from drying out? ›

If you're baking it, keep it covered with a baking sheet or with the pan-top for about 80% of the total baking time, uncover it only when the breast is cooked and tender but there's juices in the pan. Once uncovered, the juices will evaporate quickly in the oven, and you'll have a juicy chicken breast to eat.

Tell Me More ›