22 Delicious Pounded Chicken Breast Recipes Easy to Make

Feeling stuck in a dinner rut? Pounded chicken breast is your ticket to quick, versatile, and utterly delicious meals any night of the week! Whether you’re craving something cozy, light, or packed with flavor, we’ve rounded up 22 easy recipes that’ll transform this humble cut into your new go-to. Get ready to spice up your cooking routine—these dishes are sure to impress!

Garlic Butter Pounded Chicken Breast

Bold flavors meet quick prep in this garlic butter pounded chicken breast—juicy, tender, and packed with punch. Perfect for weeknights or impressing last-minute guests.

Ingredients

• Chicken breast – 2
• Butter – 4 tbsp
• Garlic – 3 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Place chicken breast between plastic wrap and pound to ½ inch thickness using a meat mallet.
2. Season both sides of chicken with salt and black pepper.
3. Heat olive oil in a skillet over medium-high heat until shimmering.
4. Add chicken to skillet, cook for 4 minutes per side until golden brown.
5. Reduce heat to low, add butter and minced garlic to the skillet.
6. Tip: Spoon melted garlic butter over chicken continuously for 2 minutes for maximum flavor.
7. Remove chicken from skillet, let rest for 5 minutes before slicing.
8. Tip: Resting ensures juices redistribute, keeping the chicken moist.
9. Serve with a drizzle of the skillet garlic butter on top.
10. Tip: Pair with a crisp salad or roasted veggies for a complete meal.

Now, this dish boasts a crispy exterior with a melt-in-your-mouth center, thanks to the pounding technique. Next time, try serving it over a bed of creamy mashed potatoes to soak up all that garlic butter goodness.

Lemon Herb Pounded Chicken Breast

You’ve got chicken breasts? Pound ‘em, zest ‘em, herb ‘em. This Lemon Herb Pounded Chicken Breast is your weeknight hero—juicy, flavorful, and ready in a flash.

Ingredients

• Chicken breast – 2
• Lemon – 1
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Dried thyme – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Place chicken breasts between plastic wrap. Pound to ½-inch thickness using a meat mallet.
2. Zest the lemon, then juice it. Set aside.
3. In a bowl, mix olive oil, lemon zest, lemon juice, garlic powder, thyme, salt, and pepper.
4. Brush both sides of chicken with the mixture. Let marinate for 10 minutes.
5. Heat a skillet over medium-high heat. Cook chicken for 4 minutes per side, or until internal temperature reaches 165°F.
6. Rest chicken for 5 minutes before slicing.

Mouthwatering and tender, this chicken packs a punch with bright lemon and earthy thyme. Serve it sliced over a crisp salad or alongside roasted veggies for a meal that’s anything but boring.

Parmesan Crusted Pounded Chicken Breast

Hit the kitchen with this crispy, cheesy masterpiece that’s about to become your weeknight hero. Parmesan Crusted Pounded Chicken Breast is your ticket to a 20-minute dinner that slaps.

Ingredients

• Chicken breast – 2
• Parmesan cheese – ½ cup
• Breadcrumbs – ½ cup
• Egg – 1
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 400°F.
2. Place chicken breasts between plastic wrap and pound to ½-inch thickness.
3. In a bowl, mix parmesan, breadcrumbs, salt, and pepper.
4. Beat egg in a separate bowl.
5. Dip each chicken breast in egg, then coat with parmesan mixture.
6. Heat olive oil in a skillet over medium-high heat.
7. Cook chicken for 3 minutes per side until golden.
8. Transfer to oven and bake for 10 minutes.
9. Let rest for 5 minutes before slicing.

Feel the crunch with every bite, thanks to that golden parmesan crust. Serve over a bed of arugula for a peppery contrast or slice into strips for a kid-friendly twist.

Spicy Pounded Chicken Breast with Avocado Salsa

Let’s dive into a dish that’s all about bold flavors and minimal effort. This spicy pounded chicken breast with avocado salsa is your ticket to a quick, flavorful dinner that doesn’t skimp on the heat or the freshness.

Ingredients

• Chicken breast – 1 lb
• Chili powder – 1 tbsp
• Salt – 1 tsp
• Avocado – 1
• Lime – 1
• Cilantro – ¼ cup
• Red onion – ¼ cup

Instructions

1. Place chicken breast between two pieces of plastic wrap and pound to ½ inch thickness using a meat mallet.
2. Rub chicken with chili powder and salt, ensuring even coverage.
3. Heat a skillet over medium-high heat and cook chicken for 4 minutes per side, or until internal temperature reaches 165°F.
4. While chicken cooks, dice avocado, chop cilantro, and finely dice red onion.
5. Combine avocado, cilantro, red onion, and juice of half the lime in a bowl. Mix gently to avoid mashing the avocado.
6. Slice remaining lime half into wedges for serving.
7. Let chicken rest for 3 minutes before slicing against the grain.
8. Serve chicken topped with avocado salsa and lime wedges on the side.

You’ll love the contrast between the spicy, tender chicken and the cool, creamy salsa. Try serving it over a bed of greens for a light yet satisfying meal.

Honey Mustard Pounded Chicken Breast

Transform your chicken game with this lightning-fast recipe that’s all about bold flavors and juicy bites. Tenderize, marinate, and sear—your weeknight dinner just got a major upgrade.

Ingredients

• Chicken breast – 2
• Honey – 2 tbsp
• Dijon mustard – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Place chicken breasts between two pieces of plastic wrap and pound to ½-inch thickness using a meat mallet.
2. Whisk honey, Dijon mustard, olive oil, salt, and black pepper in a bowl to create the marinade.
3. Coat chicken breasts evenly with the marinade and let sit for 15 minutes at room temperature.
4. Heat a skillet over medium-high heat and cook chicken for 4-5 minutes per side until internal temperature reaches 165°F.
5. Rest chicken for 5 minutes before slicing to lock in juices.

You’ll love the caramelized crust and tangy-sweet punch of this dish. Serve it sliced over a crisp salad or alongside roasted veggies for a meal that’s as vibrant as it is satisfying.

Pounded Chicken Breast with Mushroom Sauce

Zesty flavors meet tender textures in this no-fuss dish. Pound, sear, and smother—your weeknight dinner just got a major upgrade.

Ingredients

• Chicken breast – 2
• Mushrooms – 1 cup, sliced
• Heavy cream – ½ cup
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Place chicken breast between plastic wrap and pound to ½-inch thickness.
2. Season both sides with salt and pepper.
3. Heat 1 tbsp butter in a skillet over medium-high heat until melted.
4. Add chicken, cook for 5 minutes per side until golden. Remove and set aside.
5. In the same skillet, add remaining butter and mushrooms. Sauté for 3 minutes.
6. Add garlic, cook for 1 minute until fragrant.
7. Pour in heavy cream, simmer for 2 minutes until sauce thickens slightly.
8. Return chicken to skillet, coat with sauce, and heat through for 1 minute.

Buttery mushrooms cling to each juicy bite, while the cream sauce adds a velvety finish. Try serving over a heap of mashed potatoes or alongside crisp green beans for a plate that’s as pretty as it is delicious.

Baked Pounded Chicken Breast with Cheese

Kickstart your meal prep with this cheesy, juicy chicken breast that’s begging to be devoured. Perfectly baked to golden perfection, it’s a weeknight hero.

Ingredients

• Chicken breast – 2
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Shredded mozzarella cheese – 1 cup

Instructions

1. Preheat your oven to 375°F. Tip: Always preheat for even cooking.
2. Place chicken breasts between plastic wrap and pound to ½-inch thickness. Tip: Even thickness ensures uniform cooking.
3. Rub chicken with olive oil, then season both sides with salt and black pepper.
4. Place chicken on a baking sheet and bake for 20 minutes. Tip: Use a meat thermometer to check for 165°F internal temp.
5. Sprinkle mozzarella cheese over each breast and broil for 2-3 minutes until bubbly and slightly golden.

Let the chicken rest for 5 minutes before slicing. Look at that cheese pull! Serve over a crisp salad or alongside roasted veggies for a meal that’s as satisfying to eat as it is to make.

Pounded Chicken Breast Piccata

Pounded chicken breast piccata is your weeknight hero—**juicy**, **crispy**, and **bursting** with lemony capers. Ready in 20? Bet.

Ingredients

• Chicken breast – 2, boneless, skinless
• Flour – ½ cup
• Salt – 1 tsp
• Pepper – ½ tsp
• Butter – 2 tbsp
• Olive oil – 2 tbsp
• Chicken broth – ½ cup
• Lemon juice – ¼ cup
• Capers – 2 tbsp
• Parsley – 1 tbsp, chopped

Instructions

1. Place chicken between plastic wrap and pound to ½-inch thickness.
2. Mix flour, salt, and pepper on a plate. Dredge chicken in flour mixture.
3. Heat butter and olive oil in a skillet over medium-high heat until butter foams.
4. Add chicken; cook 3 minutes per side until golden. Remove from skillet.
5. Pour chicken broth and lemon juice into skillet; scrape up browned bits.
6. Simmer 2 minutes until slightly reduced. Stir in capers.
7. Return chicken to skillet; coat with sauce. Sprinkle with parsley.

Just like that, you’ve got **tender** chicken with a **tangy** sauce that clings to every bite. Serve over pasta or with a crisp salad for a meal that’s anything but basic.

BBQ Pounded Chicken Breast

Elevate your BBQ game with this lightning-fast pounded chicken breast recipe—juicy, smoky, and ready to steal the show at any cookout.

Ingredients

• Chicken breast – 1 lb
• BBQ sauce – ½ cup
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Place chicken breast between two pieces of plastic wrap and pound to ½-inch thickness using a meat mallet.
2. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
3. Season chicken with salt and black pepper on both sides.
4. Cook chicken in the skillet for 4 minutes per side, or until golden brown and internal temperature reaches 165°F.
5. Brush BBQ sauce on both sides of the chicken during the last minute of cooking.
6. Remove from heat and let rest for 3 minutes before slicing.

Get ready for a texture that’s tender inside with a caramelized BBQ crust. Serve it sliced over a crisp salad or stuffed into a toasted bun with coleslaw for the ultimate sandwich.

Pounded Chicken Breast with Tomato Basil Sauce

Get ready to transform your dinner game with this lightning-fast recipe. Grab your skillet—this dish is all about bold flavors and juicy tenderness.

Ingredients

• Chicken breast – 1 lb
• Tomatoes – 2 cups, diced
• Fresh basil – ¼ cup, chopped
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Place chicken breast between two pieces of plastic wrap. Pound to ½-inch thickness using a meat mallet.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken, cook for 5 minutes per side until golden. Remove from skillet.
3. In the same skillet, add garlic. Sauté for 30 seconds until fragrant.
4. Add diced tomatoes, salt, and pepper. Cook for 5 minutes, stirring occasionally, until tomatoes soften.
5. Return chicken to skillet. Spoon tomato sauce over chicken. Simmer for 3 minutes.
6. Remove from heat. Stir in fresh basil.

Now, the chicken is succulent with a crispy edge, swimming in a vibrant, herby tomato sauce. Try it over a heap of creamy polenta or alongside a crisp green salad for a meal that’s anything but ordinary.

Crispy Pounded Chicken Breast with Sweet Chili Sauce

Unleash your inner chef with this crispy, juicy chicken breast that’s smothered in a sticky sweet chili glaze—ready in under 30 minutes.

Ingredients

• Chicken breast – 1 lb
• Flour – 1 cup
• Egg – 1
• Water – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp
• Vegetable oil – ½ cup
• Sweet chili sauce – ½ cup

Instructions

1. Place chicken breast between plastic wrap and pound to ½-inch thickness.
2. Mix flour, salt, and pepper in a shallow dish.
3. Whisk egg and water in another shallow dish.
4. Dip chicken in egg mixture, then coat in flour mixture.
5. Heat oil in a skillet over medium-high heat until shimmering, about 350°F.
6. Fry chicken for 3-4 minutes per side until golden and crispy.
7. Drain on paper towels to remove excess oil.
8. Warm sweet chili sauce in a small saucepan over low heat for 2 minutes.
9. Drizzle sauce over chicken or serve on the side for dipping.

Here’s the deal: the chicken stays ultra-crispy under the sauce, with a perfect balance of sweet and spicy. Try serving it over a bed of rice or slicing it for tacos.

Pounded Chicken Breast with Garlic and Herbs

Unleash flavor with this no-fuss, garlicky herb chicken that’s all about the punch. Perfect for weeknights, it’s quick, juicy, and packed with bold tastes.

Ingredients

• Chicken breast – 2
• Garlic – 3 cloves
• Fresh rosemary – 1 tbsp
• Fresh thyme – 1 tbsp
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Place chicken breast between plastic wrap and pound to ½-inch thickness using a meat mallet.
2. Mince garlic, chop rosemary, and thyme finely.
3. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
4. Season chicken with salt and pepper on both sides.
5. Add chicken to skillet; cook for 4 minutes until golden. Flip; cook another 4 minutes.
6. Add garlic, rosemary, and thyme around chicken; stir in oil for 30 seconds until fragrant.
7. Remove chicken; let rest for 5 minutes before slicing.

The chicken comes out tender with a crispy, herby crust. Serve it sliced over a salad or alongside roasted veggies for a full meal.

Pounded Chicken Breast with Lemon Butter Sauce

Whip up this juicy pounded chicken breast with a zesty lemon butter sauce in no time—perfect for a quick, flavor-packed dinner that’ll have everyone asking for seconds.

Ingredients

• Chicken breast – 2
• Butter – 4 tbsp
• Lemon – 1
• Salt – ½ tsp
• Pepper – ¼ tsp
• Garlic powder – ½ tsp

Instructions

1. Place chicken breasts between plastic wrap and pound to ½-inch thickness using a meat mallet.
2. Season both sides of the chicken with salt, pepper, and garlic powder.
3. Heat 2 tbsp butter in a large skillet over medium-high heat until melted and bubbling.
4. Add chicken to the skillet and cook for 5-6 minutes per side, or until internal temperature reaches 165°F.
5. Remove chicken from skillet and set aside on a plate.
6. Reduce heat to low and add remaining 2 tbsp butter to the skillet.
7. Squeeze juice from the lemon into the skillet, stirring to combine with the butter.
8. Return chicken to the skillet, turning to coat in the lemon butter sauce.
9. Serve immediately, drizzling any remaining sauce over the chicken.

Now the chicken is tender and juicy, with a bright, buttery sauce that’s just the right amount of tangy. Try serving it over a bed of steamed veggies or alongside fluffy mashed potatoes for a complete meal.

Pounded Chicken Breast Stuffed with Spinach and Feta

Transform your dinner game with this juicy, flavor-packed dish that’s as easy to make as it is to devour.

Ingredients

• Chicken breast – 2
• Spinach – 1 cup
• Feta cheese – ½ cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Garlic powder – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Place chicken breasts between plastic wrap and pound to ½-inch thickness.
3. Season both sides with salt, black pepper, and garlic powder.
4. Layer spinach and feta cheese on one half of each chicken breast.
5. Fold the other half over the filling, pressing edges to seal.
6. Heat olive oil in an oven-safe skillet over medium-high heat.
7. Sear chicken for 3 minutes per side until golden brown.
8. Transfer skillet to the oven and bake for 15 minutes.
9. Let rest for 5 minutes before slicing.

Zesty and tender, this dish pairs perfectly with a crisp salad or roasted veggies. The melted feta oozes with every bite, making it a surefire hit for any meal.

Pounded Chicken Breast with Creamy Dijon Sauce

Kickstart your dinner with this no-fuss, flavor-packed dish that’s all about juicy, tender chicken smothered in a luxe, tangy sauce. Perfect for those ‘what’s for dinner?’ nights.

Ingredients

• Chicken breast – 2, boneless, skinless
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp
• Heavy cream – ½ cup
• Dijon mustard – 2 tbsp
• Garlic – 1 clove, minced
• Chicken broth – ¼ cup

Instructions

1. Place chicken breasts between two pieces of plastic wrap. Pound to ½-inch thickness using a meat mallet.
2. Season both sides with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken, cook for 4-5 minutes per side until golden and internal temperature reaches 165°F. Remove, set aside.
4. In the same skillet, add minced garlic, sauté for 30 seconds until fragrant.
5. Pour in chicken broth, scrape up any browned bits. Tip: This adds depth to your sauce.
6. Whisk in Dijon mustard, then heavy cream. Simmer for 3-4 minutes until slightly thickened. Tip: Keep the heat medium to prevent splitting.
7. Return chicken to skillet, coat with sauce. Simmer together for 2 minutes. Tip: Letting the chicken sit in the sauce enhances flavor.

Just like that, you’ve got a dish where the chicken is irresistibly tender, and the sauce? Creamy with a sharp Dijon kick. Serve over mashed potatoes or with a crisp salad for a meal that feels anything but basic.

Pounded Chicken Breast with Balsamic Glaze

Dive into this effortlessly chic dish that’s all about bold flavors and tender textures. Perfect for a quick weeknight dinner that feels anything but ordinary.

Ingredients

• Chicken breast – 2
• Balsamic vinegar – ½ cup
• Honey – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Place chicken breast between two pieces of plastic wrap. Pound to ½-inch thickness using a meat mallet.
2. Season both sides with salt and black pepper.
3. Heat olive oil in a skillet over medium-high heat. Add chicken, cook for 4 minutes per side until golden. Tip: Don’t move the chicken too soon to get a perfect sear.
4. Remove chicken from skillet. Keep warm.
5. In the same skillet, add balsamic vinegar and honey. Simmer for 3 minutes until slightly thickened. Tip: Stir constantly to prevent burning.
6. Return chicken to skillet, coat with glaze. Cook for 1 minute. Tip: Spoon glaze over chicken for extra flavor.

Caramelized glaze clings to juicy, pounded chicken, creating a sweet and tangy bite. Serve over a crisp salad or with roasted veggies for a colorful plate.

Pounded Chicken Breast with Roasted Red Pepper Sauce

Viral-worthy and utterly delicious, this dish turns simple chicken into a showstopper. Smother pounded breasts in a smoky, sweet roasted red pepper sauce—**boom**, dinner’s ready.

Ingredients

• Chicken breast – 2
• Red bell pepper – 1
• Garlic – 2 cloves
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 400°F. Place red bell pepper on a baking sheet and roast for 25 minutes, turning once, until skin is charred.
2. Remove pepper from oven, place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skin, remove seeds, and chop.
3. While pepper cools, pound chicken breasts to ½-inch thickness between plastic wrap using a meat mallet.
4. Heat olive oil in a skillet over medium-high heat. Season chicken with salt and black pepper, then cook for 5 minutes per side until golden and cooked through.
5. In a blender, combine roasted pepper, garlic, and 1 tbsp olive oil. Blend until smooth.
6. Pour sauce over cooked chicken in skillet, simmer for 2 minutes to combine flavors.

Every bite delivers tender chicken with a velvety, vibrant sauce. Serve over quinoa or stuff into warm pitas for a twist.

Pounded Chicken Breast with Cilantro Lime Sauce

Kickstart your meal prep with this zesty pounded chicken breast, slathered in a vibrant cilantro lime sauce that’s begging to be devoured.

Ingredients

• Chicken breast – 2
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Cilantro – ½ cup, chopped
• Lime juice – 3 tbsp
• Garlic – 2 cloves, minced

Instructions

1. Place chicken breast between two pieces of plastic wrap. Pound to ½-inch thickness using a meat mallet.
2. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
3. Season chicken with salt and black pepper. Add to skillet.
4. Cook chicken for 4 minutes per side, or until internal temperature reaches 165°F.
5. While chicken cooks, mix cilantro, lime juice, and garlic in a small bowl.
6. Remove chicken from skillet. Let rest for 3 minutes.
7. Drizzle cilantro lime sauce over chicken before serving.

Get ready for a juicy, tender bite with a bright, herby kick. Perfect over a crisp salad or tucked into warm tortillas for a quick taco night twist.

Pounded Chicken Breast with Honey Garlic Sauce

Viral flavors alert! This pounded chicken breast with honey garlic sauce is your next weeknight hero—juicy, sticky, and ready in minutes.

Ingredients

• Chicken breast – 2
• Honey – ¼ cup
• Garlic – 3 cloves
• Soy sauce – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Place chicken breasts between plastic wrap and pound to ½-inch thickness.
2. Season both sides with salt and black pepper.
3. Heat olive oil in a skillet over medium-high heat.
4. Add chicken breasts and cook for 4-5 minutes per side until golden brown. Tip: Don’t move the chicken too soon to get a perfect sear.
5. Remove chicken and set aside.
6. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
7. Stir in honey and soy sauce, bring to a simmer for 2 minutes. Tip: Watch the heat to prevent the sauce from burning.
8. Return chicken to the skillet, coat with sauce, and cook for 1 minute. Tip: Spoon sauce over the chicken for extra flavor.

Who knew simple could taste this good? The chicken stays tender inside with a caramelized glaze that’s sweet, savory, and slightly spicy. Serve it over rice or chop it up for a killer salad topper.

Pounded Chicken Breast with Almond Crust

Smash your dinner goals with this crispy, nutty pounded chicken breast that’s all crunch and no fuss.

Ingredients

• Chicken breast – 1 lb
• Almonds – 1 cup, finely chopped
• Egg – 1
• Flour – ½ cup
• Salt – 1 tsp
• Pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat oven to 375°F.
2. Place chicken breast between two pieces of plastic wrap and pound to ½-inch thickness using a meat mallet.
3. Season both sides of the chicken with salt and pepper.
4. Set up three bowls: one with flour, one with beaten egg, and one with chopped almonds.
5. Dredge each chicken piece in flour, shaking off excess.
6. Dip floured chicken into egg, then press into almonds to coat evenly.
7. Heat olive oil in a skillet over medium-high heat. Cook chicken for 2-3 minutes per side until golden.
8. Transfer skillet to the oven and bake for 10 minutes, or until chicken reaches 165°F internally.
9. Let rest for 5 minutes before slicing.

Crispy on the outside, juicy inside—this almond-crusted chicken shines with a side of zesty aioli or atop a fresh arugula salad.

Pounded Chicken Breast with Mango Salsa

Kickstart your meal with this vibrant Pounded Chicken Breast topped with Mango Salsa—quick, juicy, and bursting with flavors.

Ingredients

• Chicken breast – 1 lb
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 2 tbsp
• Mango – 1 cup, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – 2 tbsp, chopped
• Lime juice – 1 tbsp

Instructions

1. Place chicken breast between two pieces of plastic wrap. Pound to ½-inch thickness using a meat mallet.
2. Season both sides with salt and black pepper.
3. Heat olive oil in a skillet over medium-high heat. Add chicken, cook for 4 minutes per side until golden and internal temperature reaches 165°F.
4. While chicken cooks, mix mango, red onion, cilantro, and lime juice in a bowl to make salsa.
5. Let chicken rest for 3 minutes before slicing.
6. Top chicken with mango salsa and serve immediately.

Wow your taste buds with the tender chicken and the sweet-spicy salsa combo. Perfect over a bed of greens or alongside grilled veggies for a colorful plate.

Pounded Chicken Breast with Pesto Sauce

Viral on your feed for a reason—this pounded chicken breast with pesto sauce is quick, flavor-packed, and insta-worthy. Nail it in under 30 minutes.

Ingredients

• Chicken breast – 1 lb
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 2 tbsp
• Pesto sauce – ½ cup

Instructions

1. Place chicken breast between two pieces of plastic wrap. Pound to ½-inch thickness using a meat mallet.
2. Season both sides with salt and black pepper.
3. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
4. Add chicken. Cook for 4 minutes per side, or until internal temperature reaches 165°F.
5. Remove from heat. Let rest for 3 minutes to lock in juices.
6. Spread pesto sauce evenly over each chicken breast.

Outrageously tender with a crispy edge, the pesto adds a herby punch. Serve sliced over a crisp salad or alongside roasted potatoes for a meal that’s anything but basic.

Conclusion

Looking for a quick, tasty dinner solution? Our roundup of 22 pounded chicken breast recipes offers something for everyone, from busy weeknights to special occasions. Easy to make and endlessly versatile, these dishes are sure to become favorites. Don’t forget to leave a comment with your top pick and share the love on Pinterest!