Recipes Chicken Breast

recipes chicken breast, looking for these recipes? check this for 7 best recipes chicken breast: Thai Laab with chicken breast and quinoa , Creamy chicken breasts , Honey pecan chicken breast , Broccoli Cheddar Stuffed Chicken Breast , Stuffed Chicken Breasts with salad , Rosemary chicken breasts , Stuffed cheesy chicken breasts

Rosemary chicken breasts

image credit: Autumn Farmer


  • 8 garlic cloves, minced
  • 6 tbsp olive oil
  • 2 tbsp minced fresh rosemary
  • 1-1/2 tbsp Dijon mustard
  • 1-1/2 tbsp lemon juice OR 4 drops lemon essential oil
  • 1/4 tsp black ground pepper
  • 1/8 tsp sea salt
  • 3-4 boneless skinless chicken breast halves
  • Steps

  • Whisk garlic, 4 tbsp olive oil, rosemary, Dijon, lemon, pepper and salt together in a bowl.
  • Place chicken breasts in a zip lock bag. Pound them with meat mallet to be thin and flat.
  • Pour marinade into zip lock, reserving 1/8 cup. Seal bag and massage marinade in to chicken.
  • Let chicken marinate at room temperature for 30 minutes.
  • Heat remaining 2 tbsp of olive oil in skillet over medium heat. Add chicken pieces and cook for 5 minutes. Flip chicken and add remaining marinade to top of each piece. Cook another 5 minutes or until cooked through.
  • All done!
  • Broccoli Cheddar Stuffed Chicken Breast

    image credit: Amber Howell


  • 4 Large Chicken Breasts
  • Salt & Pepper
  • 2 tsp Garlic Powder
  • 1 tsp Paprika
  • 1 (12 oz) bag Steamable Broccoli Florets
  • 1 diced Bell Pepper (any color)
  • 2 cups Shredded Cheddar Cheese
  • 2 tbsp Mayo
  • 2 tbsp Olive Oil
  • Steps

  • Preheat Oven to 425° Fahrenheit
  • Cut a Pocket in each chicken breast for filling. Be careful not to cut all the way through.
  • For the filling: Follow the instructions on the broccoli for preparation. While that’s cooking dice your bell pepper. After broccoli has cooled some dice it up smaller if you prefer. Combine broccoli, bell pepper, cheese, mayo & 1 tsp of the garlic powder, salt and pepper to taste.
  • Mix the filling until combined. Then divide the mixture evenly between the chicken breast. Using toothpicks to secure if necessary.
  • Season both sides of the chicken breast with salt, pepper, paprika & 1 tsp of garlic powder.
  • Heat a large oven safe skillet (I prefer cast iron) over medium heat & add the Olive Oil. Sear the chicken for 3-4 minutes on each side. Cover skillet in foil and bake in preheated oven for 15-17 minutes or until chicken reaches 165°. Let rest 5 minutes covered before enjoying.
  • Stuffed Chicken Breasts with salad

    image credit: Angie


  • Chicken:
  • 4 boneless, skinless chicken breasts
  • 2 scallions thinly sliced
  • 2 jalapenos, seeded and finely chopped
  • 1/4 cup cilantro, chopped
  • 1 tsp lime zest
  • 4 oz Colby Monterey jack cheese, grated
  • 2 tbls Olive oil
  • to taste Salt and pepper
  • Salad:
  • 3 tbls lime juice
  • 1 tbls Olive oil
  • 1/2 tsp salt
  • 2 Bell peppers, thinly sliced
  • 1/2 red onion, thinly sliced
  • 4 c mixed greens
  • 1 cup cilantro
  • Lime wedges
  • Steps

  • Preheat oven to 450 degrees
  • Combine in a bowl scallions, jalapeno, cilantro, lime zest and cheese. Mix well.
  • Insert a knife into thickest part of each breast and make a pocket about 2 1/2 inches as wide as you can without cutting through. Stuff with cheese mixture.
  • Heat 2 tbls olive oil in a large oven safe skillet on medium heat. Season chicken with salt and pepper and cook until golfrn brown on 1 side, about 3-4 minutes. Turn chicken over and roast until cooked through, about 10-12 minutes.
  • For the salad:
  • In a large bowl, whisk lime juice, olive oil and salt. Add the peppers and red onion and let it sit for 10 minutes, tossing occasionally. Toss with greens and 1 cup cilantro.
  • Serve with chicken and lime wedges. ENJOY!
  • Thai Laab with chicken breast and quinoa

    image credit: Urban Kitchen


  • 100 g Minced chicken breast
  • 100 g puffed quinoa
  • 3 tsp lime
  • 2 tsp fish sauce
  • 1 tsp sugar
  • 1 tsp ground chilli
  • 3 tsp ground roasted rice
  • 2 red onion
  • 7-8 leaves mint
  • Chopped fresh onion
  • Steps

  • Cook the chicken with some water and add chopped red onion and mix well and turn off the heat Change Change Change
  • Seasoning with lime, fish sauce, and sugar. Taste for the flavor you want Change Change
  • Add quinoa, roasted rice, chopped fresh onion and ground chili and mix it and sprinkle mint leaves Change Change
  • Honey pecan chicken breast

    image credit: Richard Scott Cunningham


  • 2 boneless skinless chicken breast halves 6 oz each
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1/8-1/4 teaspoons cayenne pepper
  • 1 tablespoon butter
  • 3 tablespoons honey
  • 2 tablespoons finely chopped pecans
  • Steps

  • Pound chicken with a meat mallet to 1/2 inch thickness sprinkle with seasoning
  • In a large nonstick skillet heat butter over medium heat brown chicken on both sides cook covered until chicken is no longer pink about 1 to 8 minutes turning once. Drizzle with honey and sprinkle with pecans cook covered until chicken is glazed 2 to 3 minutes
  • Creamy chicken breasts

    image credit: Tra Cul


    2 servings

  • 600 gr chicken breasts
  • 60 gr bacon (chopped)
  • 1 onion (chopped)
  • 1/4 tomato (chopped)
  • 1 tsp ground garlic
  • 100 ml heavy cream
  • 1/4 tsp rosemary
  • 1/4 tsp black pepper
  • 1/4 tsp muskatnuss
  • 3 spoon white wine
  • 1/2 tsp thymian
  • 1/2 tsp petersilie
  • 2 carrots
  • 1/2 tsp chicken stock
  • Steps

    45 minutes

  • Season the chicken with salt and pepper
  • Heat some oil in the skillet
  • Add the chicken and sear both sides until golden brown (3 minutes per side). Remove and set chicken aside
  • Add the bacon to same skillet, and sear it for about 3 minutes or until it’s golden brown and looks crunchy, and then set it aside
  • Still using the same skillet, add the onion and garlic, saute it for 2 minutes
  • Add the carrots, Rosemary, black pepper, Muskatnuss, thymian, petersilie. Stir it all together
  • Stir in white wine and some water, bring it to a boil
  • Add the heavy cream, chicken stock and bacon, stir it
  • And the last, add the chicken and continue to cook for 30 minutes so the sauce becomes thicker. Occasionally pour the sauce into the chicken part which is not covered by the sauce, or flipp it occasionally.
  • Add the tomatoes 5 minutes before you turn off the heat
  • You can check the video how to cook this recipe on my YouTube channel:
  • Stuffed cheesy chicken breasts

    image credit: SherryRandall


  • 1 LARGE whole chicken breast, divided into 2 pieces
  • 8 oz cream cheese softened
  • 1/2 cup cottage cheese
  • 1 egg beaten
  • 2 cups shredded white cheddar cheese, divided
  • to taste Salt, pepper, onion and garlic powder, Italian seasoning
  • 1/2 jar or can marinara sauce
  • Paprika
  • Steps

  • Take one lobe of Breast and cut it in half long ways. Stand it on its cut side and using the tip of your knife, cut a slit down the length of it but not all the way through. Open it up and make a nice pocket. Do the same thing with the other lobe of chicken. You’ll end up with 4 pieces. Season pieces inside and out with salt and pepper. Set in a sprayed baking dish with half jar of marinara in the bottom. Preheat your oven to 375.
  • In a bowl combine cream cheese, cottage cheese, seasonings, beaten egg and beat on high til smooth and well mixed. Stir in 1 cup of white cheddar. Distribute cheese mixture evenly among the breasts, filling each pocket. They will be very full. Sprinkle last cup of white cheddar and a little paprika over each and cover with foil. TIP: spray your foil with nonstick spray and your cheese won’t stick when you take it off.
  • Bake covered for about 30 minutes. Uncover and let brown for about 10 minutes more. We hade buttered noodles and green peas with ours.
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