Skip to content

Top Navigation

Food & Wine Food & Wine
  • Recipes & Cooking
  • Drinks
  • Travel
  • Holidays & Events
  • News
  • F&W Classic
  • Video
  • Kitchen & Home
  • F&W Pro

Profile Menu

Your Profile

Your Profile

  • Join Now
  • Newsletters
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Logout
Login
Subscribe Subscribe
Pin FB

Explore Food & Wine

Food & Wine Food & Wine
  • Explore

    Explore

    • F&W Cooks

      Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Read More Next
    • Our 22 Best Crock Pot and Slow-Cooker Recipes

      Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level. Read More Next
    • 50 Affordable Wines You Can Always Trust

      We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Read More Next
  • Recipes & Cooking

    Recipes & Cooking

    See All Recipes & Cooking
    • Chicken Recipes
    • Comfort Food Recipes
    • Breakfast & Brunch Recipes
    • Salad Recipes
    • Dessert Recipes
    • Vegetable Recipes
    • Pasta & Noodle Recipes
    • Chefs
    • Meat & Poultry Recipes
    • Soup Recipes
    • Appetizer Recipes
    • Side Dishes
    • Fruit Recipes
    • Seafood Recipes
    • Special Diets
    • Cooking Techniques
    • Steal This Trick
  • Drinks

    Drinks

    See All Drinks
    • Wine
    • Cocktails & Spirits
    • Coffee Drinks & Recipes
    • Juices
    • Beer & Brews
    • Champagne & Sparkling Wine
    • Tea Recipes & Ideas
  • Travel

    Travel

    See All Travel
    • Wine Regions
    • Restaurants
  • Holidays & Events

    Holidays & Events

    See All Holidays & Events
    • Valentine's Day
    • Halloween
    • Passover
    • Hanukkah
    • Christmas
    • Gifts
    • Super Bowl
    • Easter
    • Thanksgiving
    • New Year's Eve
    • Holiday Entertaining
  • News
  • F&W Classic
  • Video
  • Kitchen & Home
  • F&W Pro

Profile Menu

Subscribe this link opens in a new tab
Your Profile

Your Profile

  • Join Now
  • Newsletters
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Logout
Login
Sweepstakes

Follow Us

  1. Home Chevron Right
  2. Meat & Poultry Recipes Chevron Right
  3. Chicken Recipes Chevron Right
  4. Chicken Breast Chevron Right
  5. Chicken Breasts

Chicken Breasts

By Food & Wine
Updated March 01, 2019
Skip gallery slides
Save FB Tweet
The chicken breast is America's favorite part of its favorite bird, and Food & Wine has the best recipes for this staple weeknight dinner ingredient. Chicken breasts are incredibly easy and fast to cook, and they're also healthy. Because they're low in fat and high in protein, lean chicken breasts benefit from careful cooking and flavorful marinades. Here are the best classic and innovative recipes for both bone-in and boneless chicken breasts including ginger-marinated chicken breasts, delicious cheese-stuffed chicken breasts, crispy pan-fried chicken breasts and a fantastic recipe for spiced chicken breasts with a coconut-caramel sauce from star chef Jean-Georges Vongerichten.
Start Slideshow

1 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Chai-Spiced Chicken Breasts

Go to Recipe

This satisfying chicken dish from Justin Chapple calls for just five ingredients. One of them is chai tea, which is mixed into a paste with oil and spread under the chicken skin to flavor the meat as it roasts.

  • More Chicken Recipes

1 of 35

Advertisement
Advertisement

2 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Crisp Spiced Chicken

Go to Recipe

Ready in just 30 minutes, this Mediterranean-inspired chicken breast is coated in falafel mix and topped with tangy tahini.

2 of 35

3 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Spiced Chicken with Coconut-Caramel Sauce and Citrus Salad

Go to Recipe

Jean-Georges Vongerichten cleverly rethinks a classic Southeast Asian sauce not by what he adds, but by what he leaves out. Instead of a rich curry paste, he creates a creamy sauce with a caramel base, coconut milk and fish sauce.

  • Classic Southeast Asian Recipes

3 of 35

Advertisement

4 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Cheese-Stuffed Chicken Cutlets with Mustard Sauce

Go to Recipe

In this lovely riff on classic chicken cordon bleu, the heavy ham-and-Swiss-cheese filling is replaced with creamy havarti and thyme. Instead of weighing down the cutlets with thick breading, they are sautéed in a light flour-and-egg coating.

  • F&W's Chicken Recipe and Cooking Guide

4 of 35

5 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Chicken Breasts with Potatoes and Mashed Peas

Credit: © Dana Gallagher
Go to Recipe

Marcia Kiesel browns chicken breasts in butter on the stove before roasting them in the oven; the butter enriches both the chicken and browned pan juices, which become a base for the flavorful sauce. As a delicious accompaniment, she mashes minty green peasand mixes them in with whole ones.

  • All-American Classic Recipes

5 of 35

6 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Red Curry Chicken Kebabs with Minty Yogurt Sauce

Credit: © Lucy Schaeffer
Go to Recipe

For spicy chicken kebabs as addictive as Buffalo wings, Kerry Simon creates a fantastically simple marinade using just jarred red curry paste, vegetable oil and salt.

  • More Kebab Recipes

6 of 35

Advertisement
Advertisement
Advertisement

7 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Sautéed Chicken Breasts with Salsa Verde

Go to Recipe

In Italy, piquant salsa verde often accompanies poached chicken or fish and boiled meat. The tangy green sauce is also delicious on sautéed and grilled foods.

  • Grilling Recipes

7 of 35

8 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Ginger-Marinated Chicken with Onions and Peppers

Credit: © Lucy Schaeffer
Go to Recipe

To give this simple dish another layer of flavor without adding much fat, chef Jacques Torres glazes chicken and vegetables with a bit of honey and cooks them until they are deeply caramelized.

  • Cooking with Ginger

8 of 35

9 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Oven-Fried Chicken Breasts

Credit: © Peter Frank Edwards
Go to Recipe

"I admit that nothing can stand in for good fried chicken," says John Currence. "But this is a hell of an impostor." He adds sweet tea to his marinade; the tannins help tenderize the poultry while the sugar gives it a light cure. The accompanying gravy gets a ton of flavor from strips of caramelized onion.

  • Fast and Easy Chicken Recipes

9 of 35

Advertisement
Advertisement
Advertisement

10 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Lime-Coconut Chicken

Go to Recipe

Tangy watercress balances sweet coconut milk in this quick skillet dish.

  • More Delicious Recipes with Coconut Milk

10 of 35

11 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Chicken Parmesan with Pepperoni

Credit: © Quentin Bacon
Go to Recipe

Chef Bryan Vietmeier merges two Italian-American favorites here: chicken parm and pepperoni.

  • More Italian-American Recipes

11 of 35

12 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Piquant Chicken with Lemon and Capers

Go to Recipe
  • Chicken Recipes and Cooking Tips

12 of 35

Advertisement
Advertisement
Advertisement

13 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Chinese Poached Chicken Breasts with Star Anise

Go to Recipe

Chicken breasts poached in a broth flavored with star anise, cinnamon, ginger, scallions, and soy sauce is a Chinese classic. Traditionally you would save, not serve, the broth—it improves each time you use it—but we can never resist serving it with the chicken as a light sauce. If you like, boil noodles separately and add them to the broth for a meal in a dish.

13 of 35

14 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Chicken Breasts with Artichoke-Olive Sauce

Credit: © John Kernick
Go to Recipe

14 of 35

15 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Yucatán-Spiced Chicken

Go to Recipe

These roasted bone-in chicken breasts with a light, citrusy sauce were inspired by Marcie Turney's trip to the Yucatán. At her restaurant, the chicken's burnished color comes from achiote, a paste made with annatto seeds.

  • More Mexican-Inspired Dishes

15 of 35

Advertisement
Advertisement
Advertisement

16 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Honey-Rosemary Chicken with Cherry Tomatoes

Go to Recipe
  • Cooking with Honey

16 of 35

17 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Chicken Parmesan Heros

Go to Recipe

Hero sandwiches at the sub shop are usually served on untoasted rolls, but we prefer to brush the bread with olive oil and run it under the broiler for a minute or two. If you like, put a slice of mozzarella on the top half of each before broiling.

  • The Best Sandwiches in the U.S.

17 of 35

18 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Chicken-and-Andouille Étouffée

Credit: Photo © Quentin Bacon
Go to Recipe

Étouffée—from the French word for smother, stew or braise—is a classic Cajun dish of shellfish (or sometimes chicken) served over rice. Grace Parisi uses chicken breast, whole wheat flour and only three ounces of andouille sausage to make the recipe lighter.

  • Light Stew Recipes

18 of 35

Advertisement
Advertisement
Advertisement

19 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Hot-and-Crunchy Chicken Cones

Go to Recipe

To simplify the recipe, home cooks can keep the crunch but omit the spicy ancho "paint." instead upping the amount of jalapeños in the slaw.

  • More Crispy Fried Chicken Recipes

19 of 35

20 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Pan-Roasted Chicken with Citrus Sauce

Credit: © Quentin Bacon
Go to Recipe

John Sedlar flavors the bird with a range of citrus, including Cara Cara oranges, blood oranges and pomelos. For the home cook, the dish is just as delicious with a simple mix of navel oranges and limes.

  • Incredible Chicken Dishes and Cooking Tips

20 of 35

21 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Chicken Breasts with Walnuts, Leeks and Candied Lemon

Credit: © Lucy Schaeffer
Go to Recipe

Angela Hartnett flavors lean chicken breasts with leeks and preserved lemons, which deliver vitamin C and minerals like magnesium and iron.

21 of 35

Advertisement
Advertisement
Advertisement

22 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Pickle-Brined Chicken

Credit: © Simon Watson
Go to Recipe

"When you have leftover pickle juice, isn't it a waste not to use it to make chicken taste delicious?" asks Frank Falcinelli. He brines chicken breast in dill-pickle juice to flavor it and keep it moist in the oven, then serves it on top of supertender leg meat he's shredded and mixed with sautéed chard.

22 of 35

23 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Ginger-Marinated Bulgogi-Style Chicken

Credit: © Kana Okada
Go to Recipe

Bulgogi, the Korean classic, calls for slices of rich beef; this version uses thinly sliced chicken breast, which has barely any fat at all. The chicken is best served with rice and lettuce leaves for wrapping. Kimchi, a spicy, garlicky Korean pickle often made with cabbage, is especially delicious on the side and is loaded with beneficial bacteria known as probiotics.

  • Global Recipe Guide

23 of 35

24 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Chicken Breasts with Apricot-Onion Pan Sauce

Credit: © Lucy Schaeffer
Go to Recipe

After sautéing chicken breasts, Melissa Rubel Jacobson adds diced onions and white wine to sweep up the delicious browned bits left in the skillet, then sweetens the sauce slightly with dried apricots and apricot preserves.

  • Easy 3-Step Recipes

24 of 35

Advertisement
Advertisement
Advertisement

25 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Maple-Glazed Chicken Breasts with Mustard Jus

Go to Recipe

Chef David Slater glazes chicken breasts with maple syrup, sherry vinegar and orange juice infused with anise and other spices. Then he serves them with a confited chicken leg, caramelized root vegetables, braised kale and crisp Benton's bacon. At home, glaze the chicken breasts with a sweet-tangy blend of syrup and vinegar and skip the confited leg and root vegetables.

25 of 35

26 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Herb-Marinated Chicken Skewers with Harissa

Go to Recipe

Andres Barrera briefly marinates chicken in herbs and cumin before skewering and grilling it; then he serves it with a cool chickpea puree and fiery harissa. His harissa is a knockout, scented with toasted and ground cumin seeds, coriander and caraway seeds, but jarred harissa also works.

  • More Kebab Recipes

26 of 35

27 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Chicken and Noodles in Spiced Broth

Credit: © Joseph de Leo
Go to Recipe

Alternative healers use star anise to fight cold and flu symptoms. Melissa Rubel Jacobson combines the licorice-scented spice with cinnamon and ginger—both stomach soothers—to flavor a restorative chicken-noodle soup.

  • Comforting Chicken Soup Recipes

27 of 35

Advertisement
Advertisement
Advertisement

28 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Pan-Roasted Chicken Breasts with Mole Negro

Credit: © Maura McEvoy
Go to Recipe

Oaxaca is famous for its complex mole sauces, often made with more than 20 ingredients, like unsweetened chocolate, seeds and chiles. Since moles are so time-consuming to make, most Mexican cooks rely on the prepared pastes sold at the outdoor markets, and Olmedo is no exception. Instead of stewing chicken in the mole, he takes a more elegant approach: He roasts chicken breasts until the skin is crisp and serves the mole alongside.

  • Mexican-Inspired Dishes

28 of 35

29 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Twice-Glazed Asian Barbecued Chicken

Credit: Anna Williams
Go to Recipe

Instead of the usual smoky-sweet tomato-based barbecue sauce, Mike Sheerin bases his Asian-style version on oyster sauce, soy sauce and roasted garlic, with toasted black peppercorns added for heat. The sauce is superb glazed on chicken, but it would also be great on pork or steak.

29 of 35

30 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Middle Eastern-Inspired Chicken with Tahini Sauce

Go to Recipe

Tahini is made with sesame seeds, which are rich in essential minerals. Blended with nonfat Greek yogurt, it becomes a luscious sauce for cardamom-spiced chicken breast.

  • Great Middle Eastern Recipes

30 of 35

Advertisement
Advertisement
Advertisement

31 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Waldorf Chicken Salad

Go to Recipe

Mark Sullivan brines poultry before roasting it, then tosses it with little gem lettuce, pickled grapes and candied walnuts. The total number of ingredients: 28. At home, streamline the ingredient list to lower the cost: This recipe calls for about half the ingredients.

  • Classic American Recipes

31 of 35

32 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Harissa Chicken with Green-Chile-and-Tomato Salad

Go to Recipe

Grilling gives foods a great smoky flavor, but for even more of that flavor, turn to wood-fired ingredients like smoked paprika and chipotle chiles.

  • Great Recipes to Grill Once, Eat Twice

32 of 35

33 of 35

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Thai Grilled Chicken with Cilantro Dipping Sauce

Go to Recipe

Cilantro stems get in the act in this recipe; they're pureed with the leaves, jalapeños, garlic, fish sauce, and sesame oil to make a flavorful coating for grilled chicken. The dipping sauce, which also contains cilantro, is a classic Thai sweet-and-sour sauce.

  • More Chicken Recipes from F&W

33 of 35

Advertisement
Advertisement
Advertisement

34 of 35

Save FB Tweet