15 Boneless Skinless Chicken Breast Recipes for Busy Nights

A pack of chicken breasts is the most reliable start to a weeknight dinner, but it’s easy to fall into the same dry, plain routine. These 15 boneless skinless chicken breast recipes fix that: baked, pan-seared, air-fried, grilled, saucy and one-pan dinners, most ready in 30 minutes or less. Each one gives you the key amounts, times and temperatures, so you can cook straight from this page, and a few link to our full step-by-step recipes.

First, three quick rules for juicy chicken breast every time. Then pick your recipe.

How to Keep Boneless Chicken Breast Juicy

• Make it even. Chicken breasts are thick at one end and thin at the other. Pound the thick end to an even ¾ inch (2 cm) between plastic wrap, or slice large breasts in half horizontally into cutlets. Even pieces cook evenly.
• Season ahead or brine. Salt the chicken 30 minutes to a few hours before cooking (about ½ teaspoon Diamond Crystal kosher salt per breast), or soak it for 30 to 60 minutes in 4 cups water with 3 tablespoons kosher salt. Both help it hold on to moisture.
• Cook to 165°F, not past it. Use an instant-read thermometer in the thickest part. Chicken is safe at 165°F (74°C), per the FoodSafety.gov safe minimum temperature chart. Every degree beyond that dries it out. Rest it for 5 minutes before slicing.

All recipes below use breasts of about 8 oz (225 g) each; 4 breasts serve 4 people.

15 Easy Boneless Skinless Chicken Breast Recipes

1. Simple Baked Chicken Breast

Heat the oven to 425°F (220°C). Pound 4 breasts to an even ¾ inch, rub with 1 tablespoon olive oil, and season with a mix of 1 teaspoon each paprika, garlic powder and kosher salt, ½ teaspoon dried thyme and ¼ teaspoon pepper. Bake on a lined sheet pan for 16 to 20 minutes, until 165°F inside. The high heat browns the outside before the inside dries out. Rest 5 minutes, then slice. Great for meal prep bowls and salads.

2. Pan-Seared Garlic Butter Chicken Breast

Season 4 even breasts with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat and sear the chicken for 5 to 6 minutes without moving it, until golden. Flip, lower the heat to medium, and add 3 tablespoons butter, 4 smashed garlic cloves and a few sprigs of thyme. Spoon the foaming butter over the chicken for 4 to 6 minutes, until 165°F. Finish with a squeeze of lemon. Our stove-top chicken breast recipes have more pan sauces.

3. Air Fryer Chicken Breast

Rub 2 to 4 even breasts with 2 teaspoons oil and the spice mix from recipe 1. Air fry at 380°F (195°C) for 12 to 16 minutes, flipping halfway, until 165°F. Rest 5 minutes. Thicker breasts can take up to 20 minutes; check early, since air fryers vary. No preheating of the oven, very little cleanup, and the outside gets lightly crisp.

4. Crispy Air Fryer Chicken Cutlets

Slice 2 large breasts in half horizontally to make 4 thin cutlets. Coat in flour, beaten egg, and a mix of 1 cup panko, ½ cup grated Parmesan and 1 tablespoon olive oil. Air fry at 400°F (200°C) for 8 to 10 minutes, flipping halfway, until golden and 165°F inside. See our full air fryer chicken cutlets recipe for the step-by-step method and a cooking-time chart.

5. Grilled Lemon Herb Chicken Breast

Whisk ¼ cup olive oil, the zest and juice of 1 lemon, 3 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon kosher salt and ½ teaspoon pepper. Marinate 4 even breasts in it for 30 minutes to 4 hours in the fridge (not longer, or the lemon makes the texture mealy). Grill over medium-high heat, about 425°F to 450°F, for 5 to 7 minutes per side, until 165°F. Throw away the used marinade.

6. Chicken Piccata

Slice 2 large breasts into 4 thin cutlets, season, and dredge lightly in flour. Pan-fry in 2 tablespoons oil and 1 tablespoon butter over medium-high heat for 3 minutes per side, until 165°F, and set aside. In the same pan, add 2 minced garlic cloves, then ¾ cup chicken broth, 3 tablespoons lemon juice and 2 tablespoons capers. Simmer 3 minutes, swirl in 2 tablespoons butter, and spoon over the chicken. Serve with pasta or mashed potatoes.

7. Creamy Tuscan Chicken

Sear 4 seasoned thin breasts or cutlets in 1 tablespoon oil until golden and 165°F, about 4 to 5 minutes per side, and set aside. Lower the heat and cook 3 minced garlic cloves and ⅓ cup chopped sun-dried tomatoes in the pan for 1 minute. Add 1 cup heavy cream, ½ cup chicken broth and ½ cup grated Parmesan and simmer until slightly thick, about 3 minutes. Stir in 2 big handfuls of spinach until wilted, return the chicken and spoon the sauce over.

8. Honey Garlic Chicken Breast

Cut 1½ lb chicken breast into 1-inch pieces, toss with 2 tablespoons cornstarch, ½ teaspoon salt and pepper. Brown in 2 tablespoons oil over medium-high heat for 5 to 6 minutes, until cooked through. Add a sauce of ⅓ cup honey, 3 tablespoons soy sauce, 1 tablespoon rice vinegar and 4 minced garlic cloves. Simmer 2 to 3 minutes, until sticky and glossy. Top with sesame seeds and green onions and serve over rice.

9. Sheet-Pan Chicken Fajitas

Heat the oven to 425°F (220°C). Slice 1½ lb chicken breast into thin strips, and 3 bell peppers and 1 large onion into strips. Toss everything with 2 tablespoons oil, 2 teaspoons chili powder, 1 teaspoon each cumin, garlic powder and kosher salt, and ½ teaspoon smoked paprika. Spread on a large sheet pan and roast for 18 to 22 minutes, stirring once, until the chicken reaches 165°F and the vegetables are charred at the edges. Squeeze lime over and serve in warm tortillas.

10. Chicken and Broccoli Stir-Fry

Slice 1 lb chicken breast thin and toss with 1 tablespoon soy sauce and 2 teaspoons cornstarch. Stir-fry in 1 tablespoon oil over high heat for 4 to 5 minutes until cooked through; set aside. Stir-fry 4 cups broccoli florets with 2 tablespoons water for 3 minutes, add 2 minced garlic cloves and 1 teaspoon grated ginger, then return the chicken with a sauce of ¼ cup broth, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar and 1 teaspoon cornstarch. Toss until glossy and serve over rice.

11. One-Pan Lemon Chicken Orzo

Brown 1½ lb chicken breast pieces in 1 tablespoon oil in a deep skillet for 4 minutes; remove (they’ll finish later). Cook 1 diced onion and 2 garlic cloves for 3 minutes, then add 1 cup dry orzo, 3 cups chicken broth and the zest of 1 lemon. Simmer, covered, for 8 minutes, stirring once. Return the chicken and cook 3 to 4 minutes more, until the orzo is tender and the chicken is 165°F. Stir in the lemon juice, ¼ cup Parmesan and a handful of spinach.

12. Baked Chicken Parmesan

Make 4 breaded cutlets as in recipe 4 and bake them on an oiled rack over a sheet pan at 425°F (220°C) for 15 minutes, flipping once. Spoon 2 tablespoons marinara over each, top with a slice of mozzarella and a little Parmesan, and bake 5 minutes more, until bubbling and 165°F inside. Serve with spaghetti and extra sauce.

13. Smoked Chicken Breast

Brine 4 breasts for 1 to 2 hours, pat dry, rub with oil and a brown sugar and smoked paprika rub, and smoke at 225°F to 250°F (107°C to 121°C) with apple or cherry wood for 1 to 2 hours, until 165°F after resting. It’s great sliced for sandwiches all week. Our smoked chicken breast recipe has the full brine, rub and timing chart.

14. Sous Vide Chicken Breast

For the juiciest chicken breast possible, cook it sealed in a water bath at a precise temperature, then sear it quickly for color. It’s nearly impossible to overcook. Follow our sous vide chicken breast guide for the temperature and time combinations that keep it safe and tender.

15. Easy Poached Shredded Chicken

Place 4 breasts in a pot and cover with cold chicken broth or water by 1 inch, plus 1 teaspoon salt, a bay leaf and a smashed garlic clove. Bring just to a simmer, then cover, turn the heat to low and cook gently for 12 to 15 minutes, until 165°F. Rest 10 minutes, then shred with two forks. Use it in tacos, soups, enchiladas and salads, like our shredded chicken recipes or a cozy chicken noodle casserole.

Which Chicken Breast Recipe Should You Make?

Tips for Cooking Boneless Chicken Breast

• Pat it dry before searing or seasoning. A dry surface browns; a wet one steams.
• Don’t move it too soon. When searing, leave the chicken alone until it releases easily from the pan.
• Use a good spice blend. Our chicken seasoning works on almost every recipe above.
• Rest before slicing. Five minutes lets the juices settle back into the meat.
• Slice across the grain for the most tender bites.
• Keep raw chicken separate. Don’t rinse it in the sink, use a separate cutting board, and wash hands, boards and knives with hot, soapy water after handling it.
• Thaw safely. Thaw frozen chicken in the fridge overnight, or in its sealed package in cold water, changing the water every 30 minutes. Never on the counter.

Have cooked chicken breast left over? Roll it into our easy chicken enchiladas.

How to Store and Reheat Cooked Chicken Breast

• Raw chicken keeps 1 to 2 days in the refrigerator, or about 9 months frozen for best quality.
• Cooked chicken keeps 3 to 4 days in the refrigerator in an airtight container, or 2 to 6 months frozen.
• Reheat sliced chicken covered, with a splash of broth, in a 300°F (150°C) oven or the microwave until 165°F (74°C). Or eat it cold in salads and wraps.

These times follow the FoodSafety.gov cold food storage chart. Like using a thermometer? The same method works for fish; see our salmon internal temp guide. Or browse all our chicken recipes.

Chicken Breast Recipes FAQs

How long do you bake boneless chicken breast at 400°F?

About 20 to 25 minutes for 8 oz breasts of even thickness, or 16 to 20 minutes at 425°F. Always check that the thickest part reaches 165°F.

Why is my chicken breast always dry?

It’s usually overcooked, or uneven, so the thin end overcooks while the thick end finishes. Pound it even, salt or brine it, and take it off the heat at 165°F.

Can I cook chicken breast from frozen?

Yes, in the oven or on the stove, but it takes about 50% longer, and seasoning won’t stick as well. Don’t cook frozen chicken in a slow cooker; it stays in the danger zone too long.

Is it OK if chicken breast is a little pink?

Color isn’t a reliable sign. If the thickest part reads 165°F, the chicken is safe, even if it looks slightly pink.