22 Delicious Fast Easy Chicken Breast Recipes for Busy Weeknights

Let’s face it, weeknights are hectic, and figuring out what to cook shouldn’t add to the stress. That’s why we’ve rounded up 22 delicious, fast, and easy chicken breast recipes perfect for those busy evenings. From savory stir-fries to creamy pastas, these dishes promise to deliver flavor without the fuss. So, grab your apron and let’s make weeknight dinners something to look forward to!

Garlic Butter Chicken Breast

Last night, I found myself staring into the fridge, pondering what to make for dinner that was both comforting and quick. That’s when I spotted a couple of chicken breasts, and the idea for this garlic butter chicken breast was born. It’s a dish that’s as simple as it is flavorful, perfect for those nights when you want something delicious without the fuss.

Ingredients

• 2 boneless, skinless chicken breasts
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• A splash of olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• A pinch of dried thyme
• 1/4 cup chicken broth
• A squeeze of lemon juice

Instructions

1. Start by pounding the chicken breasts to an even thickness, about 1/2 inch, to ensure they cook evenly.
2. Season both sides of the chicken with salt, pepper, and a pinch of dried thyme.
3. Heat a splash of olive oil in a skillet over medium-high heat. Once hot, add the chicken and cook for about 5-6 minutes on each side, or until golden brown and cooked through.
4. Remove the chicken from the skillet and set aside. In the same skillet, melt the butter over medium heat.
5. Add the minced garlic to the skillet and sauté for about 30 seconds, just until fragrant.
6. Pour in the chicken broth and a squeeze of lemon juice, scraping up any browned bits from the bottom of the pan for extra flavor.
7. Return the chicken to the skillet, spooning the garlic butter sauce over the top. Let it simmer for another minute to heat through.

Delightfully juicy and infused with the rich flavors of garlic and butter, this chicken breast is a weeknight winner. Serve it over a bed of steamed veggies or alongside some creamy mashed potatoes for a meal that feels anything but ordinary.

Lemon Pepper Chicken Breast

Nothing beats the simplicity and zest of a well-seasoned Lemon Pepper Chicken Breast, especially when you’re craving something light yet flavorful. I remember whipping this up on a lazy Sunday afternoon, and it’s been a staple in my kitchen ever since.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of tablespoons of olive oil
• The zest and juice of 1 lemon
• A generous sprinkle of freshly ground black pepper
• A pinch of salt
• A splash of water (for deglazing)

Instructions

1. Preheat your skillet over medium heat and add a couple of tablespoons of olive oil. Tip: The oil should shimmer but not smoke.
2. Season both sides of the chicken breasts with salt and a generous sprinkle of freshly ground black pepper.
3. Place the chicken in the skillet and cook for about 5-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Remove the chicken from the skillet and let it rest on a plate. Tip: Resting allows the juices to redistribute, making the chicken more tender.
5. In the same skillet, add the zest and juice of 1 lemon and a splash of water to deglaze the pan, scraping up any browned bits for extra flavor.
6. Pour the lemon sauce over the rested chicken breasts before serving.

Zesty and perfectly peppery, this Lemon Pepper Chicken Breast is a dream with its crispy edges and juicy interior. Serve it over a bed of greens or alongside roasted veggies for a complete meal that’s anything but boring.

Honey Mustard Chicken Breast

Remember those lazy Sunday afternoons when the only thing that could pull you out of your comfort zone was the promise of something delicious? That’s exactly how I felt when I first stumbled upon this honey mustard chicken breast recipe. It’s simple, flavorful, and has become a staple in my kitchen for those days when I want something fuss-free yet satisfying.

Ingredients

• 2 boneless, skinless chicken breasts
• A good glug of olive oil (about 2 tbsp)
• A couple of tablespoons of honey (I like it sweet, so I go for 3 tbsp)
• A generous squirt of Dijon mustard (around 2 tbsp)
• A splash of apple cider vinegar (1 tbsp)
• A pinch of salt and a crack of black pepper
• A sprinkle of paprika for that smoky hint (just 1/2 tsp)

Instructions

1. Preheat your oven to 375°F (190°C) – this ensures your chicken cooks evenly and gets that beautiful glaze.
2. In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, salt, pepper, and paprika until smooth. Tip: If the honey is too thick, warm it slightly for easier mixing.
3. Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for about 2-3 minutes on each side until they’re golden brown. This step locks in the juices!
4. Pour the honey mustard mixture over the chicken, making sure each piece is well coated. Transfer the skillet to the preheated oven.
5. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Baste the chicken with the sauce halfway through for extra flavor.
6. Let the chicken rest for 5 minutes before slicing. This keeps it moist and tender.

Unbelievably tender with a perfect balance of sweet and tangy, this honey mustard chicken breast is a dream. Serve it over a bed of fluffy rice or alongside some roasted veggies for a meal that feels anything but ordinary.

Baked Parmesan Chicken Breast

My kitchen smells like an Italian trattoria right now, and it’s all thanks to this Baked Parmesan Chicken Breast recipe I’ve been perfecting. It’s a dish that’s as easy to make as it is delicious, and I’m excited to share it with you.

Ingredients

• 4 boneless, skinless chicken breasts
• A good glug of olive oil
• 1 cup of grated Parmesan cheese
• A couple of cloves of garlic, minced
• A splash of lemon juice
• 1 teaspoon of dried oregano
• Salt and pepper to make it just right

Instructions

1. Preheat your oven to 375°F (190°C) and grab a baking dish that fits all your chicken breasts snugly.
2. Drizzle the olive oil in the baking dish and spread it around so the chicken won’t stick. Tip: A pastry brush works great for this!
3. Place the chicken breasts in the dish and give them a little massage with the olive oil to coat them evenly.
4. Sprinkle the minced garlic over the chicken, followed by the lemon juice, oregano, salt, and pepper. Tip: Freshly grated Parmesan melts better than the pre-shredded stuff!
5. Now, cover each chicken breast with a generous layer of Parmesan cheese. Tip: Press the cheese lightly onto the chicken to help it stick.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly and the chicken reaches an internal temperature of 165°F (74°C).

Kind of amazing how the Parmesan forms this crispy, cheesy crust while the chicken stays juicy inside, right? Serve it over a bed of spaghetti with marinara sauce for a meal that’ll have everyone asking for seconds.

Quick Chicken Breast Stir Fry

After a long day at work, there’s nothing I love more than whipping up a quick and delicious meal that doesn’t skimp on flavor. This Quick Chicken Breast Stir Fry has been my go-to for those busy evenings when time is of the essence but I still want something satisfying and healthy.

Ingredients

• 2 boneless, skinless chicken breasts, sliced into thin strips
• A couple of tablespoons of olive oil
• A splash of soy sauce
• 1 bell pepper, thinly sliced (any color you like)
• A handful of broccoli florets
• 2 cloves of garlic, minced
• A pinch of red pepper flakes (optional, for a bit of heat)
• 1 teaspoon of ginger, grated
• A dash of sesame oil for finishing

Instructions

1. Heat a large skillet or wok over medium-high heat and add the olive oil.
2. Once the oil is shimmering, add the chicken strips and cook for about 5 minutes, until they’re no longer pink. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
3. Toss in the minced garlic and grated ginger, stirring for about 30 seconds until fragrant. Tip: Keep the garlic moving to prevent it from burning.
4. Add the bell pepper and broccoli to the skillet, stirring frequently for another 4-5 minutes until the veggies are crisp-tender.
5. Splash in the soy sauce and sprinkle the red pepper flakes if using, stirring everything together for another minute. Tip: The soy sauce is salty, so no need for extra salt.
6. Finish with a dash of sesame oil, give it one final stir, and remove from heat.

Ready in just about 15 minutes, this stir fry is a perfect balance of tender chicken and crunchy vegetables with a savory, slightly spicy sauce. Serve it over a bed of steamed rice or noodles for a complete meal that’s sure to impress.

Chicken Breast with Mushroom Sauce

Perfectly seared chicken breast smothered in a rich, earthy mushroom sauce is my go-to comfort dish on busy weeknights. It’s a simple yet elegant meal that never fails to impress, and today, I’m sharing my foolproof method to get it just right.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of cups of sliced mushrooms (I love cremini for their depth of flavor)
• A splash of olive oil
• 2 cloves of garlic, minced
• A tablespoon of butter
• Half a cup of chicken broth
• A quarter cup of heavy cream
• A sprinkle of fresh thyme leaves
• Salt and pepper to season

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers.
2. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6 minutes on each side, or until golden brown and cooked through. Tip: Don’t move the chicken around too much to get that perfect sear.
3. Remove the chicken from the skillet and set aside on a plate.
4. In the same skillet, melt a tablespoon of butter over medium heat. Add the sliced mushrooms and cook until they’re golden and have released their moisture, about 5 minutes.
5. Stir in the minced garlic and cook for another minute until fragrant.
6. Pour in half a cup of chicken broth to deglaze the pan, scraping up any browned bits for extra flavor.
7. Reduce the heat to low and stir in a quarter cup of heavy cream and a sprinkle of fresh thyme leaves. Let the sauce simmer for a couple of minutes until it thickens slightly. Tip: If the sauce is too thin, let it simmer a bit longer to reduce.
8. Return the chicken to the skillet, spooning the mushroom sauce over the top. Heat for another minute to warm through.
9. Serve the chicken with the mushroom sauce generously draped over the top. Tip: For a complete meal, pair it with mashed potatoes or steamed green beans.

Rich and creamy, the mushroom sauce clings to the tender chicken, offering a luxurious bite every time. Try serving it over a bed of wild rice for an extra touch of elegance.

Spicy Grilled Chicken Breast

Nothing beats the sizzle of chicken hitting the grill on a warm summer evening. I remember the first time I tried adding a spicy rub to my grilled chicken—it was a game-changer, and now it’s a staple in my backyard BBQ lineup.

Ingredients

• 2 boneless, skinless chicken breasts
• A generous sprinkle of salt and pepper
• 2 tbsp of olive oil
• A couple of cloves of garlic, minced
• A splash of lime juice
• 1 tbsp of chili powder
• A pinch of cayenne pepper for that extra kick

Instructions

1. Start by preheating your grill to a medium-high heat, around 375°F, to ensure those perfect grill marks without burning.
2. While the grill heats up, pat the chicken breasts dry with paper towels—this helps the seasoning stick better.
3. In a small bowl, mix together the olive oil, minced garlic, lime juice, chili powder, and cayenne pepper to create your spicy marinade.
4. Rub the marinade all over the chicken breasts, making sure they’re evenly coated. Let them sit for about 10 minutes to soak up all those flavors.
5. Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Resist the urge to flip the chicken too early; letting it sear properly ensures juicy meat.
6. Once done, let the chicken rest for a few minutes before slicing. This keeps all those delicious juices locked in.

Kick your meal up a notch by serving this spicy grilled chicken breast over a crisp salad or alongside some cooling cucumber yogurt sauce. The heat from the cayenne pairs beautifully with the freshness of the salad, making every bite a delightful contrast of flavors.

Chicken Breast with Avocado Salsa

Over the years, I’ve tried countless chicken breast recipes, but there’s something about the combination of juicy chicken and creamy avocado salsa that keeps me coming back. It’s a dish that’s as versatile as it is delicious, perfect for a quick weeknight dinner or a fancy weekend brunch.

Ingredients

• 2 boneless, skinless chicken breasts
• A pinch of salt and pepper
• A drizzle of olive oil
• 1 ripe avocado, diced
• A handful of cherry tomatoes, quartered
• A small red onion, finely chopped
• A splash of lime juice
• A couple of cilantro leaves, chopped

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F.
2. Season the chicken breasts with salt and pepper on both sides.
3. Drizzle olive oil over the chicken to prevent sticking and add flavor.
4. Grill or pan-sear the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Don’t flip the chicken too early; it should release easily when ready.
5. While the chicken cooks, mix the diced avocado, cherry tomatoes, red onion, lime juice, and cilantro in a bowl to make the salsa. Tip: Adding lime juice not only adds flavor but also keeps the avocado from browning.
6. Once the chicken is cooked, let it rest for a few minutes before slicing. Tip: Resting allows the juices to redistribute, making the chicken more tender.
7. Top the sliced chicken with the avocado salsa and serve immediately.

Avocado salsa adds a fresh, creamy contrast to the savory chicken, making every bite a delightful mix of textures. Try serving it over a bed of quinoa or alongside grilled vegetables for a complete meal.

Easy Chicken Breast Tacos

Finally, a taco recipe that won’t have you slaving away in the kitchen for hours! These Easy Chicken Breast Tacos are my go-to when I need something delicious on the table fast. Inspired by a lazy Sunday experiment, they’ve become a weeknight staple in my house.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of tablespoons of olive oil
• A splash of lime juice
• 1 teaspoon of chili powder
• 1/2 teaspoon of cumin
• A pinch of salt
• A handful of fresh cilantro, chopped
• 4 small flour tortillas
• A dollop of sour cream
• A sprinkle of shredded cheese

Instructions

1. Preheat your skillet over medium heat and add a couple of tablespoons of olive oil.
2. While the skillet heats, season the chicken breasts with chili powder, cumin, and a pinch of salt. Tip: Letting the chicken sit with the seasoning for a few minutes really amps up the flavor.
3. Place the chicken in the skillet and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Once cooked, remove the chicken from the skillet and let it rest for a couple of minutes before slicing. Tip: Resting the chicken keeps it juicy.
5. Warm the tortillas in the skillet for about 30 seconds on each side.
6. Assemble the tacos by placing slices of chicken on each tortilla, then top with a splash of lime juice, a sprinkle of cilantro, a dollop of sour cream, and a sprinkle of shredded cheese.

You’ll love how the juicy chicken pairs with the crisp tortillas and the fresh kick from the lime and cilantro. Try serving these tacos with a side of black beans for an extra protein boost!

Chicken Breast with Creamy Spinach

Finally, a dish that’s as comforting as it is elegant—Chicken Breast with Creamy Spinach. I remember the first time I made this; it was a chilly evening, and I wanted something that felt like a hug in a plate. This recipe is my go-to when I need a quick yet impressive meal that never fails to delight.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of tablespoons of olive oil
• A pinch of salt and pepper
• A splash of heavy cream
• A handful of fresh spinach
• A clove of garlic, minced
• A sprinkle of grated Parmesan cheese

Instructions

1. Preheat your skillet over medium heat and add a couple of tablespoons of olive oil.
2. Season the chicken breasts with a pinch of salt and pepper on both sides.
3. Place the chicken in the skillet and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add a minced clove of garlic and sauté for about 30 seconds until fragrant.
6. Throw in a handful of fresh spinach and cook until just wilted, about 2 minutes. Tip: Spinach cooks down a lot, so don’t be shy with the amount.
7. Pour in a splash of heavy cream and let it simmer for a minute to thicken slightly.
8. Sprinkle in a bit of grated Parmesan cheese and stir until the sauce is creamy and well combined. Tip: Freshly grated Parmesan melts better than pre-shredded.
9. Return the chicken to the skillet, spooning the creamy spinach sauce over the top.
10. Let everything heat through for another minute or two.

Great for a cozy dinner, this dish pairs beautifully with a side of roasted potatoes or a crisp salad. The chicken stays juicy and tender, while the creamy spinach adds a rich, velvety texture that’s downright irresistible.

BBQ Chicken Breast Sliders

Mmm, there’s nothing quite like the smell of BBQ chicken wafting through the air on a lazy summer afternoon. I remember the first time I made these sliders for a backyard get-together; they were gone before I even got to try one! Now, I always make sure to sneak a bite while I’m cooking—chef’s privilege, right?

Ingredients

• 2 boneless, skinless chicken breasts (about 1 pound)
• A generous glug of olive oil
• A couple of dashes of salt and pepper
• 1 cup of your favorite BBQ sauce
• A splash of apple cider vinegar
• 1 tbsp of brown sugar
• 8 slider buns
• A handful of coleslaw mix (for topping)

Instructions

1. Preheat your grill to a medium-high heat, around 375°F. Tip: If you’re using a charcoal grill, make sure the coals are white-hot before you start cooking.
2. While the grill heats up, pound the chicken breasts to an even thickness—about 1/2 inch. This ensures they cook evenly.
3. Brush both sides of the chicken with olive oil and season with salt and pepper.
4. Place the chicken on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Resist the urge to flip the chicken more than once to get those perfect grill marks.
5. In a small saucepan over low heat, mix the BBQ sauce, apple cider vinegar, and brown sugar. Stir until the sugar dissolves and the sauce is warmed through.
6. Once the chicken is cooked, brush it generously with the BBQ sauce mixture. Let it sit for a minute to soak up all that flavor.
7. Slice the chicken into thin strips, perfect for piling onto sliders.
8. Toast the slider buns on the grill for about 30 seconds to a minute, just until they’re lightly golden.
9. Assemble your sliders: a layer of BBQ chicken, topped with a spoonful of coleslaw. Tip: For an extra kick, add a slice of pickled jalapeño on top.

Heavenly is the only way to describe the combination of smoky BBQ chicken with the crisp, fresh coleslaw on a soft, toasted bun. These sliders are a hit at any gathering, but they’re also perfect for a cozy night in—just double the recipe because you’ll want leftovers!

Chicken Breast and Broccoli Alfredo

Craving something creamy and comforting but still packed with protein? I’ve got you covered with this Chicken Breast and Broccoli Alfredo recipe. It’s a dish that reminds me of cozy family dinners, yet it’s simple enough for a weeknight meal.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 cups of broccoli florets
• 8 oz of fettuccine
• 2 tbsp of butter
• 2 cloves of garlic, minced
• 1 cup of heavy cream
• 1 cup of grated Parmesan cheese
• A pinch of salt and pepper
• A splash of olive oil

Instructions

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions. Tip: Reserve a cup of pasta water before draining for adjusting sauce consistency later.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then cook for about 6-7 minutes on each side until golden and cooked through. Tip: Let the chicken rest for a few minutes before slicing to keep it juicy.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
4. Pour in the heavy cream, bring to a simmer, then stir in the Parmesan cheese until the sauce is smooth. Tip: If the sauce is too thick, loosen it with a bit of the reserved pasta water.
5. Add the broccoli florets to the sauce, cover, and let them steam for about 3-4 minutes until tender but still bright green.
6. Slice the cooked chicken and toss it into the skillet along with the drained pasta. Stir everything together until well coated in the Alfredo sauce.

Mmm, the creamy Alfredo sauce clings beautifully to the pasta, with the broccoli adding a fresh crunch and the chicken bringing hearty satisfaction. Serve it with an extra sprinkle of Parmesan and a side of garlic bread for the ultimate comfort meal.

Simple Chicken Breast Salad

Unbelievably easy and refreshing, this Simple Chicken Breast Salad has been my go-to lunch for those days when I want something light yet satisfying. It’s the kind of recipe that reminds me of summer picnics and the joy of simple, fresh ingredients.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of cups of mixed greens
• A splash of olive oil
• 1 tbsp of lemon juice
• A pinch of salt and pepper
• 1/2 cup of cherry tomatoes, halved
• A handful of crumbled feta cheese

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F.
2. Lightly brush the chicken breasts with olive oil and season both sides with salt and pepper.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for a few minutes before slicing to keep it juicy.
4. While the chicken cooks, toss the mixed greens, cherry tomatoes, and feta cheese in a large bowl.
5. In a small bowl, whisk together a splash of olive oil and the lemon juice for the dressing. Tip: Adjust the amount of lemon juice to your liking for more or less tang.
6. Slice the rested chicken into strips and add it to the salad.
7. Drizzle the dressing over the salad and toss gently to combine. Tip: Add the dressing just before serving to keep the greens crisp.

Light and vibrant, this salad is all about the contrast between the juicy chicken and the crisp greens. Serve it with a slice of crusty bread to soak up any extra dressing, or pack it in a mason jar for a picnic-ready meal.

Chicken Breast with Roasted Vegetables

Nothing beats the simplicity and heartiness of a well-prepared chicken breast with roasted vegetables. It’s my go-to dish when I need something nutritious yet comforting, and today, I’m sharing my foolproof method that never fails to impress.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of cups of mixed vegetables (think carrots, broccoli, and bell peppers)
• A generous drizzle of olive oil
• A pinch of salt and pepper
• A sprinkle of garlic powder
• A splash of lemon juice

Instructions

1. Preheat your oven to 400°F (200°C). This ensures everything cooks evenly and gets those delicious crispy edges.
2. While the oven heats, chop your mixed vegetables into bite-sized pieces. Uniformity is key here for even roasting.
3. Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt, pepper, and garlic powder. Toss them well to coat evenly. Tip: Don’t overcrowd the pan, or you’ll steam the veggies instead of roasting them.
4. Push the vegetables to one side of the baking sheet and add the chicken breasts. Drizzle them with a bit more olive oil and lemon juice, then season similarly. Tip: Letting the chicken sit at room temperature for 10 minutes before cooking ensures more even cooking.
5. Roast in the preheated oven for 20-25 minutes, or until the chicken’s internal temperature reaches 165°F (74°C) and the vegetables are tender and slightly charred. Tip: Use a meat thermometer to avoid overcooking the chicken.

Here’s the deal: the chicken comes out juicy and flavorful, while the vegetables are perfectly roasted with a slight crunch. Serve it over a bed of quinoa or with a side of mashed potatoes for a complete meal that’s both satisfying and wholesome.

Chicken Breast Pasta Primavera

Dinner tonight was a no-brainer once I spotted those vibrant spring veggies at the market. I decided to whip up a Chicken Breast Pasta Primavera, a dish that’s as colorful as it is comforting. It’s my go-to when I want something light yet satisfying, and the best part? It’s a fantastic way to clean out the fridge!

Ingredients

• 2 boneless, skinless chicken breasts
• 8 oz of your favorite pasta (I used penne)
• A couple of cups of mixed spring veggies (think bell peppers, zucchini, and cherry tomatoes)
• A splash of olive oil
• 2 cloves of garlic, minced
• A handful of fresh basil, chopped
• 1/2 cup of heavy cream
• A sprinkle of grated Parmesan cheese
• Salt and pepper to get the seasoning just right

Instructions

1. Start by boiling a large pot of salted water for your pasta. Cook it al dente according to the package instructions, then drain and set aside.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then cook them for about 6-7 minutes on each side, or until golden and cooked through. Let them rest for a few minutes before slicing.
3. In the same skillet, add a bit more olive oil if needed, and toss in the minced garlic and your mixed veggies. Sauté for about 5 minutes until they’re just tender but still crisp.
4. Pour in the heavy cream and let it simmer for a couple of minutes until it starts to thicken. Tip: Don’t let it boil too hard, or the cream might separate.
5. Add the sliced chicken and cooked pasta to the skillet, tossing everything together until well coated. Tip: A splash of pasta water can help loosen the sauce if it’s too thick.
6. Finish with a sprinkle of Parmesan and the chopped basil. Tip: Adding the basil at the end keeps its flavor bright and fresh.

Here’s the thing about this dish—the creaminess of the sauce pairs perfectly with the crisp-tender veggies, and the chicken adds just the right amount of heartiness. Try serving it with a crisp white wine for a little extra indulgence.

Chicken Breast with Sweet Potato Mash

Dinner tonight was a no-brainer when I spotted some gorgeous chicken breasts on sale at the market. Paired with sweet potato mash, it’s a dish that’s as comforting as it is colorful. I love how the sweetness of the potatoes balances the savory chicken, making every bite a little celebration of flavors.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of medium sweet potatoes, peeled and cubed
• A splash of olive oil
• 1/2 cup of chicken broth
• A pat of butter
• A pinch of salt and pepper
• A sprinkle of garlic powder

Instructions

1. Preheat your oven to 375°F (190°C). This ensures everything cooks evenly.
2. Season the chicken breasts with salt, pepper, and a sprinkle of garlic powder. Tip: Letting them sit for a few minutes helps the flavors sink in.
3. Heat a splash of olive oil in an oven-safe skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side until golden. Tip: Don’t move them around too much to get a good crust.
4. Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. While the chicken bakes, boil the sweet potatoes in salted water until tender, about 15 minutes. Drain and return to the pot.
6. Add a pat of butter and a splash of chicken broth to the sweet potatoes. Mash until smooth. Tip: For extra creaminess, warm the broth before adding.
7. Serve the chicken atop a generous scoop of sweet potato mash.

Velvety smooth sweet potato mash cradles the juicy, perfectly seasoned chicken in this dish. The contrast in textures and the harmony of flavors make it a weeknight winner. Try garnishing with fresh thyme for an aromatic touch.

Quick Chicken Breast Curry

Last week, I found myself staring at the clock, realizing dinner was nowhere near ready, and my stomach was not having it. That’s when this Quick Chicken Breast Curry became my hero—ready in under 30 minutes and packed with flavor. It’s the kind of dish that saves you on a busy weeknight but is good enough to serve when friends drop by unexpectedly.

Ingredients

• 1.5 lbs chicken breast, cut into bite-sized pieces
• A splash of olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• A thumb-sized piece of ginger, grated
• 2 tbsp curry powder
• A can (14 oz) of coconut milk
• A couple of handfuls of spinach
• Salt, just a pinch

Instructions

1. Heat a splash of olive oil in a large pan over medium-high heat. Tip: Make sure the pan is hot before adding the chicken to get a nice sear.
2. Add the chicken pieces and cook until they’re golden brown on all sides, about 5 minutes. Remove them from the pan and set aside.
3. In the same pan, toss in the onion, garlic, and ginger. Cook until the onion is soft and translucent, about 3 minutes. Tip: Stir frequently to prevent the garlic from burning.
4. Sprinkle in the curry powder, stirring constantly for about 30 seconds to toast the spices and wake up their flavors.
5. Pour in the coconut milk, stirring to combine everything into a smooth sauce. Bring it to a simmer.
6. Return the chicken to the pan, covering it with the sauce. Let it simmer for 10 minutes, or until the chicken is cooked through. Tip: The sauce should thicken slightly but still be pourable.
7. Stir in the spinach until it’s just wilted, about 1 minute. Season with a pinch of salt.

Mmm, the curry is creamy with a hint of spice, and the spinach adds a fresh contrast. Serve it over a bed of fluffy rice or with some warm naan to soak up all that delicious sauce.

Chicken Breast Wraps with Hummus

After a long day of testing out new recipes, I stumbled upon the perfect quick dinner that’s both nutritious and satisfying. Chicken breast wraps with hummus have become my go-to for those evenings when I want something delicious without spending hours in the kitchen.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of tablespoons of olive oil
• A pinch of salt and pepper
• 1 cup of hummus (store-bought or homemade)
• 4 large whole wheat tortillas
• A handful of fresh spinach leaves
• A splash of lemon juice
• 1 teaspoon of paprika

Instructions

1. Preheat your skillet over medium heat and add a couple of tablespoons of olive oil.
2. Season the chicken breasts with a pinch of salt, pepper, and a teaspoon of paprika for that extra kick.
3. Cook the chicken breasts for about 6-7 minutes on each side, or until they reach an internal temperature of 165°F. Tip: Letting them rest for a few minutes after cooking keeps them juicy.
4. While the chicken rests, warm the whole wheat tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
5. Spread a generous amount of hummus on each tortilla, then top with slices of the cooked chicken breast and a handful of fresh spinach leaves.
6. Drizzle a splash of lemon juice over the spinach for a fresh, zesty flavor. Tip: Adding lemon juice at the last minute prevents the spinach from wilting too much.
7. Roll up the tortillas tightly, tucking in the sides as you go to keep all the fillings inside. Tip: If you’re meal prepping, wrapping them in parchment paper makes them easy to grab and go.

Zesty and fresh, these wraps are a delightful mix of creamy hummus and tender chicken, with the spinach adding a nice crunch. Serve them whole or slice them in half for a visually appealing snack that’s perfect for picnics or lunchboxes.

Chicken Breast with Quinoa and Kale

Whenever I’m in need of a quick yet nutritious meal, I always turn to this Chicken Breast with Quinoa and Kale recipe. It’s a dish that never fails to satisfy my cravings for something wholesome and flavorful, and I love how it comes together in no time.

Ingredients

• 2 boneless, skinless chicken breasts
• A cup of quinoa, rinsed
• A couple of cups of chopped kale
• A splash of olive oil
• A tablespoon of lemon juice
• A teaspoon of garlic powder
• Salt and pepper, just a pinch
• 2 cups of water or chicken broth

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a splash of olive oil.
2. Season the chicken breasts with garlic powder, salt, and pepper, then place them in the prepared baking dish.
3. Bake the chicken for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Tip: Letting the chicken rest for a few minutes after baking keeps it juicy.
4. While the chicken is baking, rinse the quinoa under cold water to remove any bitterness.
5. In a medium saucepan, bring 2 cups of water or chicken broth to a boil, then add the quinoa. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Tip: Fluffing the quinoa with a fork after cooking prevents it from clumping.
6. In a large skillet, heat a splash of olive oil over medium heat. Add the chopped kale and sauté for about 5 minutes, until it’s wilted but still bright green. Tip: Adding a tablespoon of lemon juice at the end brightens up the flavor of the kale.
7. Serve the baked chicken breast over a bed of quinoa and sautéed kale.

Rich in flavors and textures, this dish offers the perfect balance between the tender chicken, fluffy quinoa, and slightly crisp kale. For an extra touch, drizzle some more lemon juice on top before serving to really make the flavors pop.

Chicken Breast Skewers with Peanut Sauce

Very few things bring me as much joy as firing up the grill on a warm summer evening, especially when it’s for these irresistible Chicken Breast Skewers with Peanut Sauce. I stumbled upon this recipe during a backyard BBQ at a friend’s place, and let’s just say, it was love at first bite.

Ingredients

• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• A couple of tablespoons of olive oil
• A splash of soy sauce
• 2 cloves of garlic, minced
• A pinch of salt and pepper
• 1/2 cup of creamy peanut butter
• A squeeze of lime juice
• A dash of honey
• 1/4 cup of coconut milk
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F.
2. In a bowl, toss the chicken pieces with olive oil, soy sauce, minced garlic, salt, and pepper until evenly coated.
3. Thread the chicken onto the soaked skewers, leaving a little space between each piece for even cooking.
4. Grill the skewers for about 6-7 minutes on each side, or until the chicken is fully cooked and has nice grill marks.
5. While the chicken is grilling, whisk together peanut butter, lime juice, honey, and coconut milk in a small saucepan over low heat until smooth and warm.
6. Once the chicken is done, brush each skewer generously with the peanut sauce.
7. Serve immediately with extra sauce on the side for dipping.

Zesty, creamy, and with just the right amount of char, these skewers are a game-changer. I love serving them over a bed of fluffy jasmine rice or alongside a crisp cucumber salad for a complete meal that’s bursting with flavor.

Chicken Breast with Tomato Basil Relish

Finally, a dish that’s as vibrant as it is simple to make! I remember the first time I tried Chicken Breast with Tomato Basil Relish; it was a game-changer for my weeknight dinners. The juicy chicken paired with the fresh, tangy relish is a match made in heaven, and it’s become a staple in my kitchen ever since.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 pound)
• A couple of ripe tomatoes, diced
• A handful of fresh basil leaves, chopped
• A splash of olive oil (about 2 tbsp)
• A squeeze of lemon juice (about 1 tbsp)
• A pinch of salt and pepper
• A clove of garlic, minced

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the chicken.
2. Season the chicken breasts with salt and pepper on both sides. Tip: Letting them sit for a few minutes after seasoning helps the flavors sink in.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken breasts.
4. Sear the chicken for about 3 minutes on each side until golden brown. Tip: Don’t move them around too much to get a perfect sear.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
6. While the chicken is baking, mix the diced tomatoes, chopped basil, minced garlic, and lemon juice in a bowl to make the relish. Tip: Letting it sit for a few minutes before serving enhances the flavors.
7. Once the chicken is done, let it rest for 5 minutes before slicing. This keeps it juicy.
8. Top the chicken with the tomato basil relish and serve immediately.

Loving the contrast between the tender chicken and the crisp, fresh relish is what makes this dish stand out. Try serving it over a bed of quinoa or alongside roasted veggies for a complete meal that’s as nutritious as it is delicious.

Chicken Breast Stuffed with Feta and Spinach

Mmm, there’s something about the combination of creamy feta and earthy spinach stuffed into juicy chicken breast that just feels like a hug in food form. I first tried this dish at a friend’s dinner party, and after shamelessly asking for seconds, I knew I had to make it my own. Now, it’s a staple in my kitchen, especially when I want to impress without the stress.

Ingredients

• 2 large chicken breasts (because who wants to skimp on protein?)
• A handful of fresh spinach (about 1 cup, but who’s measuring?)
• 1/2 cup crumbled feta cheese (the more, the merrier, I say)
• A splash of olive oil (for that golden crisp we all crave)
• A couple of garlic cloves, minced (because garlic is life)
• Salt and pepper (to make everything pop)

Instructions

1. Preheat your oven to 375°F (190°C) because we’re baking, not guessing.
2. In a pan over medium heat, add a splash of olive oil and sauté the minced garlic until it’s just golden—about 30 seconds. Tip: Don’t let it burn, or you’ll have to start over!
3. Toss in the spinach and cook until it’s wilted down, about 2 minutes. Then, remove from heat and stir in the feta. Tip: Let this mixture cool a bit before stuffing to avoid a molten cheese situation.
4. Carefully cut a pocket into each chicken breast (think of it as a little purse for your filling). Season the inside with salt and pepper, then stuff with your spinach and feta mixture. Tip: Use toothpicks to seal the edges if your chicken is being stubborn.
5. Heat another splash of olive oil in the same pan over medium-high heat. Sear the chicken for 3-4 minutes on each side until it’s got that gorgeous golden color.
6. Transfer the chicken to a baking dish and pop it in the oven for 20-25 minutes, or until the internal temperature hits 165°F (74°C).

Every bite of this chicken is a perfect balance of tender, juicy meat with a creamy, tangy filling that oozes out just right. Serve it over a bed of quinoa or alongside roasted veggies for a meal that’s as nutritious as it is delicious. And if you’re feeling fancy, a drizzle of balsamic glaze takes it to the next level.

Conclusion

Variety is the spice of life, and our roundup of 22 Delicious Fast Easy Chicken Breast Recipes proves just that! Perfect for busy weeknights, these recipes are your ticket to stress-free dinners that don’t skimp on flavor. We’d love to hear which ones become your go-to meals—drop a comment below! Loved what you saw? Share the love and this article on Pinterest for fellow home cooks to enjoy.