35 Chicken Breast Recipes To Make for Dinner Tonight

Don’t get stuck in a rut with your go-to weeknight protein — with Food Network’s 35 best chicken breast dinner recipes, you’ll find standout options that are easy to make and sure to please everyone at the table. It’s not surprising that it’s a popular pick; Chicken breast is an excellent blank canvas for whatever you’d like to throw at it, so it can take on a very different aura even if you eat it seven nights a week.

We’ve got family favorites, like chicken parm and chicken marsala, as well as chicken cutlets, veggie-forward stir-fries and grilled chicken — along with smart shortcuts, like using an Instant Pot to yield the most tender pulled chicken. And you’ll find plenty that are fancy enough for company, too.

If you’re an experienced cook, looking for the definitively best approach to chicken, we’ve included some essential recipes, with the best ways to bake, grill, marinate, fry and oven-fry chicken breast. The basic techniques illustrated will also help new cooks, allowing you to riff with future chicken breast dinners. And we’ve got you covered if you’re short on time, too, with not one but several recipes that allow you to cook a chicken breast right from the freezer.

There is one thing that can derail a delicious chicken breast, though, and that is overcooking (and thus, drying it out). But there’s a simple fix for that. When in doubt, use your instant-read thermometer, and stop cooking the moment it hits 165°F (and not a second longer). Then, let it rest for 5 minutes before serving to let the juices set.

If you don’t know where to start, why not try a healthy dinner idea? Chicken breasts can fit the bill. This 30-minute seared and roasted chicken is a mouthwatering pick you can eat any night of the week. It gets a pat of flavor from butter seasoned with lemon, tarragon and shallot.

The downfall of most baked chicken breast recipes is the long time in the oven that dries out the lean meat before it can fully cook through. We've solved that problem with a couple of secret weapons. The first is white wine added to the baking dish, which creates steam. (While we think it’s worth using wine, you could substitute stock or even water.) The second is a piece of parchment paper placed directly on top of the chicken to lock in the moisture during baking.

A double dose of Parmesan yields layers of deliciousness in this comforting dish. First, pounded chicken breasts are coated in Parmesan and pan-fried to a golden, crunchy exterior. They're then topped with a quick tomato sauce and more Parmesan and mozzarella before a quick trip under the broiler for a gooey, cheesy finish. Serve with a side of pasta for an easy riff on chicken Parm.

We developed this version of flavorful, spice-marinated Peruvian chicken to be both easy to make at home and packed with protein — 66 grams per serving. The dish usually uses whole chicken, but we chose bone-in breasts for a consistently generous dose of lean protein in every portion. We found that a short 30-minute marination worked well for this cut, and instead of cooking the chicken on a grill or rotisserie we roasted it in a hot oven, a hands-off method that produced wonderfully juicy meat. Ají, the spicy, creamy green sauce made with cilantro and jalapeños, is the chicken’s classic accompaniment and is simple to make in a blender.

You don’t have to be on the keto diet to enjoy these low-carb chicken cutlets. Almond flour and Parmesan create a crisp, savory coating, while paprika and garlic powder add an extra layer of flavor. Serve them with lemon wedges or use them as the base for chicken Parm.

Traditional tandoori chicken is made in a tandoor, a cylindrical clay oven that can reach temperatures of 700 degrees F or higher. Before being added to the oven, the chicken is marinated in a spiced yogurt mixture with a bright red hue, often from the use of special chile powder or even red food coloring. The combination of the marinated chicken and the hot tandoor results in deliciously juicy, charred chicken with a deep flavor from the mix of spices, ginger and garlic. Since most home kitchens don’t come equipped with a tandoor, we use the broiler to provide the high heat needed to produce the same level of char. Serve with a homemade raita for a well-rounded, healthy meal.

The secret to super tender meat here is velveting, the technique of cooking marinated proteins briefly in hot oil. With just a few fresh vegetables, lots of pantry condiments and only one chicken breast, this recipe will serve four. If you have any leftovers or are meal planning, the velveting technique ensures that the chicken will remain succulent even when reheated.

Rachael Ray pounds her chicken breasts flat before stuffing to speed up cooking time. The savory filling combines mushrooms, spinach and nutty Swiss cheese, making every bite much more exciting than your average chicken dinner. After the chicken is done, she uses white wine and chicken broth to throw together a quick and delicious pan gravy.

How many times have you forgotten to thaw those chicken breasts you've got stashed away before it's time to make dinner? Sure, you could double-bag the chicken and soak it in a hot water bath until thawed, but that still takes time and can get messy. Instead, follow this recipe to bake them straight from the freezer. You’ll end up with juicy chicken coated in a crisp layer of breadcrumbs. Just make sure you freeze your chicken breasts in a flat layer so they don’t stick together — the recipe won’t work with a big clump!

Say good-bye to dry, stringy grilled chicken breast. We’ve come up with the best method for supremely tender, flavor-packed meat that marinates in 30 minutes and grills in just 10. The key ingredients in the marinade are yogurt and lemon, which deliver a one-two punch of gentle tenderizing and immense flavor.

Boneless skinless chicken breasts stay moist and flavorful when wrapped in bacon and roasted. Plus, a filling of cream cheese flavored with onions, garlic and Worcestershire sauce infuses the meat with even more flavor from the inside.

Dinner prep just got a whole lot easier, thanks to this recipe — it allows you to cook frozen chicken breasts without having to thaw them first. You’ll simply pan-fry the chicken until it’s golden brown (don’t worry, the oil won’t spatter), then layer them with fresh tomato slices and mozzarella cheese when they’re partially thawed to lock in the moisture as the chicken finishes cooking. The flavors are inspired by the classic Italian Caprese salad of tomato, mozzarella and basil — here used as a garnish.

This make-ahead recipe is great for weeknight dinners. Prepare the marinated chicken breasts on a weekend, then pop them in the freezer. The night before you’re ready to cook, remove the chicken and let it thaw.

With a light, crispy exterior and moist interior, Japanese katsu is comfort food at its best. Most often made with pork, it’s great with chicken, too. The panko-coated fried cutlets are typically accompanied by finely sliced cabbage and tangy, sweet and salty katsu sauce. However, they are also served over rice (katsu don), with curry (katsu curry), and in a sandwich (katsu sando). For the crunchiest katsu, don’t be tempted to substitute regular breadcrumbs for the classic panko. And make sure to maintain the oil temperature as the cutlets cook.

Ina Garten’s fan-favorite recipe is simply delicious. To ensure her chicken breasts brown in the oven, Ina puts her garlicky lemon and white wine sauce on the bottom of a baking dish and places the chicken on top. As everything roasts, the sauce keeps the meat moist and picks up even more flavor from the chicken.

Cook cremini mushrooms and prosciutto strips in the same skillet as the chicken breasts to build plenty of flavor without creating extra dishes. Add sweet Marsala wine and chicken stock loosen all the flavorful browned bits from the pan and form a rich sauce. A pat of butter stirred in at the end gives it a silky finish.

These stuffed, fried fillets of chicken breast can be made ahead of time and cooked on demand. Cut into the crisp breadcrumb coating to reveal a center of melted butter flavored with garlic, lemon juice and parsley. Best of all, they’re single portions, making them a breeze to serve.

These protein-packed fajitas cleverly use a foil-lined baking sheet and the broiler to make a quick weeknight meal with easy cleanup. Broiling the seasoned chicken, bell peppers and onions at high heat keeps everything juicy. Warm tortillas and your favorite toppings take care of the rest.

Roast chicken breasts alongside mushrooms, red onion and warm spices for an ultra-flavorful, easy-to-make weeknight dinner. Quick-cooking couscous soaks up the savory pan juices, while a sprinkle of fresh parsley adds brightness. Dinner couldn’t be simpler or more delicious.

Deliver classic Italian flavor with these easy butterflied chicken breasts, dressed up with a lemon-caper sauce and a flurry of parsley. Cooking the thin pieces of chicken in the skillet first leaves behind plenty of savory flavor for the sauce. Butter gives it richness, while lemon juice and capers keep every bite bright and briny.

It’s not too good to be true ­ — Bobby’s five-star meal comes together in just one hour. He rubs his chicken with a blend of spices, then sears it quickly to form a nice crust. While the chicken finishes cooking in the oven, Bobby tosses together a simple arugula salad.

Simply grilled chicken is the perfect platform for any weeknight dinner. Here, each piece gets covered with a fresh pesto made from spinach, pine nuts, lemon and garlic. The uncooked sauce comes together in a food processor and adds plenty of zesty, nutty flavor without creating much extra work.

Flavor this creamy risotto with a healthy helping of Parmigiano-Reggiano and fontina cheeses, then top with chopped, deli-smoked chicken breast for a decadent one-dish meal. Bonus: Use the leftovers the next day for crispy risotto cakes.

Who said chicken strips were just for kids? These Parmesan-breaded strips kick up the classic with lots of flavor and texture, making them perfect for everyone in the family.

Ree Drummond marinates her chicken breasts for roughly 24 hours in a simple yet fragrant mixture of olive oil, lemon juice, Dijon, honey and salt. The long soak gives the chicken a sweet, tangy flavor and helps it stay juicy on the grill. Make a little extra to slice over salads or pasta throughout the week.

This one-skillet recipe pairs sautéed chicken with fresh ginger, basil and mint. A quick sauce made with chicken broth, butter and scallions brings all the bright, aromatic flavors together. Bonus: The entire dinner is ready in only 25 minutes.

The star of Italian restaurant menus is surprisingly easy to make at home and is always a crowd-pleaser. Crisp breaded chicken cutlets are topped with tomato sauce, mozzarella and Parmesan, then baked until the cheese is melted and bubbling. Serve it with spaghetti for a classic pairing or tuck it into a toasted roll for an extra-hearty sandwich.

Bobby Flay gives grilled chicken a summery upgrade by brushing it with an easy peach glaze. Peach preserves bring the sweetness, while Dijon mustard, soy sauce and jalapeño add savory flavor and a kick of heat. Be sure to reserve some glaze for brushing over the chicken just before serving.

Sliced chicken is drizzled with a light herb oil infused with garlic, parsley and red pepper flakes, which completely transforms the flavor. Searing the chicken on the stovetop before finishing it in the oven creates a golden exterior while keeping the center juicy. Serve it over salad greens or alongside your favorite vegetable.

Smothered in low-calorie sautéed mushrooms and sundried tomatoes, this dish is both healthy and satisfying. A little bit of butter goes a long way in the sauce — just a touch adds creamy richness.

This healthy take on chicken and dumplings is comfort food at its finest. With butternut squash, peas, onion and celery, you’ll get a generous serving of veggies in just one bowl.

Melissa’s trick for amazing grilled chicken breasts? She brushes room-temperature chicken breasts with a garlic-infused olive oil to ensure even cooking and delicate flavor.

Even if you didn't take anything out of the freezer for dinner tonight, you can still serve up this saucy pulled chicken in under an hour. Frozen chicken breasts cook quickly and easily in an Instant Pot®.