Boneless Chicken breasts maybe everyone’s go-to lean protein—but, can it be boring. Too often it’s an overcooked afterthought, sauteed and tossed into pasta or tumbled over some greens. Nobody likes dry, flavorless chicken. That’s why we’re presenting our best skinless, boneless chicken breast dinners recipes from crispy cutlets to flavorful soups—that you’ll actually want to make.
Boneless chicken breasts for Dinners
Boneless chicken breasts are versatile, flavorful, and low in fat. And you can find chicken breasts in fresh and frozen individual portions, thinly sliced cutlets, and fully cooked casserole and salad-ready strips. It’s no wonder they’re so popular.
Because they are so lean, chicken breasts can easily become dry if cooked too long. Some slow cooker recipes work well with chicken breasts, but some don’t. We frequently use chicken thighs in slow cooker recipes calling for boneless chicken breasts, or a combination of chicken breasts and thighs.
Here are some of the most popular boneless chicken breast recipes, including casserole recipes using chicken breasts, baked chicken breasts, skillet recipes, and more
Perfect Poached Chicken
Plain, boneless, skinless chicken breasts poached in lightly-salted water are a moist, tender culinary blank slate—elegant in their absolute simplicity. Here’s how to make perfectly poached chicken
Whether you shred it up to make an indulgent, mayonnaise-laden chicken salad, or slice into rounds and serve alongside a green salad for a ladies-who-lunch-style supper (pass the Chablis, please), poached chicken is a fast and easy classic.
What is poaching?
Poaching is a gentle, “moist-heat” cooking method that uses water or broth held at a low heat—always below a boil, usually barely at a simmer—to cook foods of all kinds. The ideal poaching temperature is between 170°F and 180°F. It’s important not to let the cooking liquid come to a boil or even a vigorous simmer or else (for all sorts of science-y reasons having to do with heat and moisture) you risk ending up with a tough piece of meat. Remember, poaching is a low-and-slow cooking method.
How to Poach Chicken Breast:
Patience is the key to a perfect poached chicken breast. Here’s what you need to know:
- Use a wide, shallow pan.
- Begin by placing your raw, boneless, skinless chicken breasts in the pan.
- Cover with water. Add cold water to the pan and fill until the chicken breasts are fully submerged.
- Bring the water gently up to temperature over medium heat. Here’s where the patience comes in! Remember: low and slow=moist, tender poached chicken.
- Once you’ve reached a low simmer, reduce the heat. Turn the heat down to low and cover the pan.
- Wait, again. About ten minutes.
- Check for doneness! You want an internal temp of 165°F. Once the chicken is done, take it off the heat.
- Let the chicken rest in its poaching liquid for a few minutes, if you’ve got the time. The capacity of meat to hold water actually increases as it cools. As the chicken rests in the cooking liquid, it will reabsorb some of the moisture it released during cooking. This means ultra-juicy, succulent poached chicken
Is Poached Chicken Healthy?
Boneless, skinless, perfectly poached chicken breasts are about as healthy as any food could be. No fat is used in the cooking process, and the chicken gets plenty of moistness from its gentle simmer in the poaching liquid so you can use skinless breasts without compromising any juiciness. Poached chicken breast is a lean, mean, delicious protein machine.
Garlic-Ginger Chicken With Cilantro and Mint
Both the marinade and the cooking method (low and sort of slow) have a huge payoff: Charred, spicy, juicy chicken that is equally wonderful by itself or rolled up in a roti, taco-style, and served with various salads and chutneys.
- Garlic cloves
- Fresh lemon juice
- Finely chopped fresh ginger
- Extra-virgin olive oil
- Finely chopped cilantro leaves
- Finely chopped mint leaves
- Ground coriander
- Amchur (dry mango powder)
- Ground turmeric
Boneless Chicken Breast Marsala With Mushrooms
Chicken Marsala is a simple Italian American dish made with chicken breasts, mushrooms, and Marsala wine. The dish takes less than 30 minutes to prepare and cook, making it an excellent choice for a busy day dinner.
This chicken Marsala is purportedly similar to the dish from Olive Garden Restaurants. This version calls for dry Marsala wine, but if you prefer a slightly sweet flavor in the dish, use a sweet Marsala. The cooking time depends on the thickness of the chicken breasts, so take care not to overcook them.
This is one of the easiest skillet chicken dishes, and one of the tastiest. Serve chicken Marsala with hot cooked angel hair pasta or spaghetti, or serve it with roasted potatoes or rice.
- 1 1/2 pounds boneless chicken breasts
- 1/4 cup sifted all-purpose flour
- 1/2 teaspoon kosher salt (plus more, as needed to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried leaf basil, oregano, or Italian herbs
- 3 tablespoons extra virgin olive oil
- 2 to 3 tablespoons butter
- 4 ounces mushrooms (sliced)
- 3/4 cup Marsala wine (dry or sweet)
Sweet and Sour Boneless Chicken Breasts
A flavorful sauce highlights this easy, great-tasting chicken dish. You can prepare this recipe in minutes in the skillet, and you probably have most of the ingredients on hand.
Serve this sweet and sour chicken with hot cooked rice or your favorite Asian-style noodle dish.
- to 4 chicken breast halves
- 1/2 cup all-purpose flour
- 1 scant teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 4 to 6 green onions (thinly sliced)
- 1 clove garlic (finely minced)
For the Sauce:
- 1/2 cup orange juice
- 1/3 cup chicken broth
- 3 tablespoons rice vinegar
- 3 tablespoons brown sugar
- 2 tablespoons low sodium soy sauce
- 2 tablespoons ketchup
- Optional: 2 tablespoons dry sherry (or Chinese cooking wine)
- 1 tablespoon cornstarch
- 1 tablespoon water
Oven-Fried Boneless Chicken Breast With Crispy Panko Coating
If you love fried chicken but don’t love the extra calories, you are in luck! This oven-fried chicken offers all the crispy goodness of deep-fried chicken without all of the fat. Simple ingredients like mayonnaise and honey mustard add a zesty tang, and the panko breadcrumbs create a nice, crispy crust. Serve up this chicken on a weeknight for the family as it is sure to be a crowd-pleaser.
- 2/3 cup mayonnaise
- 1/3 cup Dijon honey mustard blend
- 1/2 teaspoon dried tarragon (or thyme)
- 1 teaspoon dried parsley flakes
- 6 boneless chicken breast halves
- 1 cup panko breadcrumbs
- 1/2 cup fine dried breadcrumbs
- 1/2 teaspoon salt
- Dash of pepper
- Optional: a dash of paprika
How to Bake Boneless Chicken Breasts Without Drying Them Out
When it comes to dinner, there’s nothing easier, or more versatile, than boneless skinless chicken breasts. You can grill them, slow cook them, pan-fry them and even cook them in a pressure cooker. But my go-to has always been baked chicken breasts.
Despite best efforts, sometimes baked chicken can come out dry, tough and unappetizing. Luckily, Taste of Home’s Test Kitchen has come up with a baking method that results in tender and juicy chicken breasts each and every time. Keep reading for the simple step-by-step instructions.
What temperature should I bake boneless breast chicken breasts?
Our Test Kitchen has found that baking chicken at a higher temperature, 425°F, locks in the chicken’s moisture and gives you a really juicy chicken breast. As an added bonus, cooking at such a high temp means that the chicken only has to bake for 15-20 minutes depending on the thickness, so you can get dinner on the table in a flash.
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