Ideas and inspiration for Easy chicken breast dinner recipes for family that will make it easier for you to cook chicken. Dinner is one of the best family moments. So, do not let you serve dishes that are less tasty and boring. Food and drinks must be presented neatly on the dining table so that dinner becomes more perfect. Obviously, the taste of the dinner dish must be delicious in order to make your family eat voraciously and more harmoniously.
There are so many choices of chicken recipes. You just have to choose the recipe you like the most and then practice cooking it in the kitchen. Appetite is also affected by food, so make sure you cook delicious dishes every day.
Chicken is delicious, a type of meat that is liked by many people. If now you’re looking for a collection of chicken breast recipes, you’ve come to the right place because I want to share some of the recipes in this post. May be useful!
1. Baked Chicken Breasts
- 4 boneless skinless chicken breasts pounded to even thickness
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon freshly-ground black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon melted butter or olive oil
- 1 teaspoon kosher salt
- Brine the chicken. (Check the label of your chicken breasts. If they have already been pre-brined in a sodium solution, please skip this step.) Fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes, or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with paper towels.
- Heat the oven. Preheat oven to 450°F.
- Season the chicken. Place the chicken breasts in a single layer in a large baking dish*. Brush on both sides (turning once) evenly with the melted butter or olive oil. In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken on both sides.
- Bake. Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts, so I recommend using a cooking thermometer to know exactly when the chicken is fully cooked. The thickest part of the breast should measure 165°F. (If you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes of the cooking time and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken, however, so that it does not overcook and/or burn.)
- Rest the chicken. Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
- Serve. Serve warm and enjoy!
2. Honey Garlic Chicken Breast
- 500 g / 1 lb chicken breast boneless and skinless (2 pieces)
- 1 1/2 tbsp apple cider vinegar or white or other clear vinegar
- 3 1/2 tbsp 50g unsalted butter (or 2 1/2 tbsp olive oil)
- 2 garlic cloves minced
- 1/3 cup honey or maple syrup
- 1/4 cup flour Note 1
- 1 tbsp soy sauce light or all purpose (Note 2)
- Salt and pepper
- Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
- Place flour in a shallow dish. Coat chicken in flour and shake off excess.
- Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later.
- Place chicken in skillet and cook for 2 - 3 minutes until golden. Turn and cook the other side for 1 minute.
- Turn heat down slightly to medium high.
- Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
- Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
- Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
- Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.
3. Mediterranean Chicken with Eggplant
- 3 eggplants peeled and cut lengthwise into 1/2 inch thick slices
- 6 skinless boneless chicken breast halves - diced
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- ½ cup water
- 2 teaspoons dried oregano
- 1 onion diced
- salt and pepper to taste
- Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
- Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
- Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.
4.Instant Pot Chicken Breast
- 3 lbs boneless chicken breasts fresh or frozen*
- 1 tsp salt
- 1 cup water
- 2 tsp garlic powder
- Ground black pepper to taste
- To the Instant Pot, add water and place trivet inside.
- Lay chicken breasts in a single layer (if using frozen make sure they are separated) and sprinkle with garlic powder, salt and pepper. Toss to coat evenly with tongs or hands.
- Close the lid and set pressure vent to Sealing. Press Pressure Cook on High or Manual for 10 minutes (under 2" thickness) for fresh, or 15 minutes (over 2" thick) for fresh and frozen chicken breasts (any size).
- Display will say ON, Instant Pot will take about 10 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.
- After 10-15 minutes your chicken is ready, Instant Pot will beep and display will say OFF. Wait 5 minutes and do Quick Release by turning sealing valve to Venting position.
- Open the lid and your chicken breasts are ready for meal prep, casseroles, salads etc. Shred or cube, and save the stock at the bottom for soup.
5. Chicken Lettuce Wraps
- 1-1/2 pounds boneless skinless chicken breasts cubed
- 3/4 cup chopped fresh mushrooms
- 1/2 cup julienned green onions
- 12 Bibb or Boston lettuce leaves
- 1/3 cup sliced almonds toasted
- 1 can 8 ounces water chestnuts, drained and diced
- 1 tablespoon plus 1-1/2 teaspoons peanut oil divided
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- 1-1/2 cups shredded carrots
- 1 tablespoon minced fresh gingerroot
- 2 tablespoons rice vinegar
- 2 tablespoons reduced-sodium teriyaki sauce
- In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.
- In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.
- Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.