Recipes for "chicken breast"

Heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat. Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. Remove to a plate and allow to cool before chopping into cubes.

Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.

Stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of chicken broth and stir, scraping up any brown bits off the bottom of the pan. Stir in cornmeal and bring to a simmer.

Stir in beans and 1 more cup of chicken broth. Cut cooled chicken breasts into cubes, add to chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream, and cilantro.

Preheat the oven to 375 degrees F (190 degrees C).

Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.

Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.

Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

Mix apple, cheese, and bread crumbs together in a small bowl until well combined. Set aside.

Flatten chicken breasts between sheets of waxed paper to 1/4-inch thickness. Divide apple mixture evenly between chicken breasts, spread, and roll up each breast. Secure with toothpicks.

Melt butter in a 7-inch skillet over medium heat. Cook stuffed chicken in hot butter until browned all over. Pour in wine and 1/4 cup water. Cover and simmer until chicken is no longer pink, 15 to 20 minutes. Transfer chicken to a serving platter, leaving juices in the skillet.

Stir 1 tablespoon water and cornstarch together in a small bowl until smooth; stir into juices in the skillet. Cook and stir until gravy is thickened.

Pour gravy over chicken. Garnish with parsley.

Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside.

Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute.

Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.

Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.

Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.

Place the bacon in a large, deep skillet. Cook over medium-high heat until the grease has mostly rendered, but the bacon is still very soft, about 3 minutes. Remove, and pat dry with paper towels; set aside.

Stir together the cream cheese, green onions, bell pepper, garlic powder, salt, and pepper in a bowl until combined. Divide this mixture onto each chicken breast. Fold the breasts in half, and wrap with 2 slices of bacon. Secure with toothpicks as needed. Place into the prepared baking dish.

Bake in the preheated oven until the chicken is no longer pink in the thickest part, 30 to 35 minutes. Remove the toothpicks before serving.

Preheat the oven to 350 degrees F (175 degrees C).

Season chicken breasts with salt and pepper and place in a lightly greased 9x13-inch baking dish. Combine condensed soups, sour cream, and white wine in a medium bowl. Mix well and pour over chicken. Cover the dish with aluminum foil.

Bake in the preheated oven for 1 hour. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

Preheat oven to 350 degrees F (175 degrees C).

Heat olive oil in a skillet over high heat. Using a paring knife, cut a pocket into the side of each breast. Place into skillet and sear until lightly browned on both sides, but not cooked through. Set aside.

Combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined. Stuff each breast with cornbread mixture.

Bake in preheated oven for 25 minutes.

While the chicken is baking, bring 1/3 cup chicken stock to a simmer. Whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated.

Pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees F (70 degrees C).

Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.

Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.

Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.

Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.

Mix olive oil, garlic, and oregano in a small bowl and setaside.

Preheat the oven to 475 degrees F (245 degrees C).

Use a sharp thin knife to make five deep slashes at a 45-degree angle into the chicken breast, about an inch apart, going almost, but not quite all the way through.  Leave about 1/2-inch of breast un-cut on either side of the slash.

Salt chicken breasts generously on both sides, and spoon oil mixture on top. Rub olive oil mixture into slashes, and all over the surface and bottom of the breasts.

Slide slices of chorizo into the slashes in the chicken. Once inserted, at least 75% of the sausage slice should be covered by chicken.

Transfer chicken to an oven safe skillet or pan, and pour over any extra oil. Dust breasts with breadcrumbs, and sprinkle with cheese.

Roast in the preheated oven until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

Remove chicken from pan, and let rest on plate, loosely covered with foil.

Add vinegar and sherry to the pan and turn the heat to medium high. Season with salt and pepper and bring to a boil, stirring occasionally. Cook until sauce has reduced by half.

Add any accumulated juices from the plate of chicken to the pan. Reduce heat to lowest setting and stir in cold butter. Stir constantly until butter has disappeared.

Turn off heat, and stir in the parsley. Taste for seasoning and adjust if necessary.

Transfer chicken to plates and top with sauce.

Preheat the oven to 400 degrees F (200 degrees C). Brush the inside of an ovenproof skillet with vegetable oil. Set aside.

Mix together cherries, bread crumbs, egg yolk, olive oil, garlic, Parmigiano-Reggiano cheese, thyme, oregano, salt, black pepper, and cayenne pepper in a large bowl until stuffing is combined.

Cut a 1-inch slit in each chicken breast by slicing at an angle from the thick end of the breast toward the thinner end.

Open flap and place one butterflied chicken breast between 2 sheets of heavy plastic (resealable freezer bags work well, too) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2 inch. Repeat with the other breast.

Place each breast on a piece of plastic wrap, divide stuffing evenly between each breast, and roll into a tight roll, twisting the ends of the plastic wrap to create a tight package.

On a piece of plastic wrap, slightly overlap 2 slices prosciutto so they are as wide as the rolled chicken breast. Unwrap rolled chicken breast and place breast at one end of prosciutto. Roll prosciutto around stuffed breast using the plastic to make a tight roll. Repeat with second stuffed breast and remaining 2 slices prosciutto.

Lay 4 pieces of string on a cutting board, about 1-inch apart. Place a chicken roll across the strings and tie each into a knot to keep chicken from unrolling. Repeat with second stuffed breast.

Place stuffed, rolled chicken breasts in the prepared skillet and bake in the preheated oven until prosciutto is browned and crispy and chicken is no longer pink, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and loosely cover with aluminum foil.

Drain grease from the skillet as desired, leaving juice and browned bits. Pour in chicken broth and balsamic vinegar; bring to a boil. Cook, scraping the browned bits from the bottom of the pan, until liquid is reduced by half, 5 to 6 minutes. Remove from heat, add butter, and stir until melted. Season with salt and black pepper.

Remove the twine from chicken; slice into bite-sized pieces. Serve drizzled with sauce.

Gather all ingredients. Preheat an air fryer to 360 degrees F (182 degrees C).

Brush both sides of chicken breast with olive oil; season with garlic powder, salt, and pepper on one side. Place chicken breast, seasoned-side down, into the air fryer basket and sprinkle the other side with garlic powder, salt, and pepper.

Cook in the preheated air fryer for 9 minutes. Flip chicken and continue cooking until no longer pink in the center and the juices run clear, about 9 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Transfer chicken breast to a plate and loosely cover with aluminum foil. Let rest for 5 minutes before serving.

Melt butter in a 12-inch cast iron or regular skillet over medium heat. Add chicken, skin-side down, and cook until beginning to brown and crisp, about 5 minutes.

Meanwhile, chop rosemary and lemon thyme together.

Flip chicken; arrange potatoes, carrots, and celery around the edges of the skillet. Sprinkle herbs over top, then season with paprika, garlic powder, seasoned salt, white pepper, salt, and black pepper.

Cover and cook until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Cut a pocket into each chicken breast. Evenly stuff pocket of each chicken breast with 1 slice mozzarella cheese and 1 tablespoon pesto.

Beat together eggs and remaining 1 tablespoon pesto in a bowl. Place Parmesan cheese in a shallow dish. Dip chicken in egg mixture and then coat with Parmesan cheese. Place coated chicken breast onto the prepared baking sheet.

Bake in the preheated oven until chicken is no longer pink in the center and juices are running clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Slice off 1/2 of each chicken wing by cutting through the joint where wing meets drumette. Slice through skin between thighs and breasts. Make a shallow cut along breast bone and 2 deep cuts on either side, separating breasts.

Slice each breast off the carcass using the tip of the knife, keeping the blade pressed against bone. Cut through cartilage to remove breast with wing attached. Reserve remaining chicken and carcass for another use.

Remove tenders from breasts and trim as needed. Season tenders with a drizzle of olive oil, kosher salt, black pepper, herbes de Provence, and cayenne pepper.

Push your finger gently under skin of each breast, right next to wing bone, to separate it from meat. Slide 1 tender under skin, center it, and smooth over skin. Sprinkle kosher salt over breasts.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken breasts, skin-side down. Cook until the bottom is browned, 6 to 7 minutes. Flip, reduce heat to medium, and cook until no longer pink on the inside and the juices run clear, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Add 1 tablespoon butter, thyme, and rosemary to the skillet. Baste chicken with butter-herb mixture. Remove chicken from the skillet.

Pour stock into the skillet; increase heat to high. Boil until reduced to desired thickness, about 2 minutes. Turn off heat and whisk remaining 2 tablespoons butter into sauce.

Slice each chicken breast into thirds and spoon sauce on top.

Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with cilantro and serve.

Pound chicken breasts, one at a time, in a resealable plastic bag until about 1/2-inch thick.

Lightly beat egg in a shallow bowl. Combine panko crumbs, garlic powder, onion powder, salt, and pepper in a separate shallow bowl.

Dip chicken breasts in egg until coated, then dip in panko mixture, pressing chicken into the crumbs until fully coated. Arrange in a single layer on a plate.

Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 2 to 3 minutes per side.

Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.

Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.

In a large bowl, stir together the feta and sour cream. Set aside.

Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.

Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.

Bake, uncovered, in a preheated oven for 25 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Pour white wine and water into a 9x13-inch baking dish.

Combine oregano, black pepper, and salt in a bowl; massage onto both sides of chicken breasts. Transfer chicken to the baking dish; sprinkle with pepper flakes.

Bake in the preheated oven for 25 minutes. Arrange tomatoes, mushrooms, and garlic around chicken; sprinkle 2 tablespoons Parmesan cheese over chicken and vegetables. Continue baking until chicken is no longer pink in centers and juices run clear, about 15 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

Sprinkle remaining 2 tablespoons Parmesan cheese over chicken breasts; top each with 1 slice prosciutto and 2 to 3 slices Brie, arranged diagonally on top prosciutto.

Bake until cheese is melted, 5 to 10 minutes.

In a large bowl, whisk the salt in the water to dissolve. Add the chicken breasts to the brine. Put in the refrigerator and chill for 30 minutes.

Arrange your grill so that one side is for high direct heat, and the other side is cooler. Alternatively, you can use a grill pan set over medium-high heat.

Remove chicken breasts from brine and pat dry. Coat with olive oil, and sprinkle evenly with paprika.

Brush some olive oil on the grill grates. Place chicken breasts on the hot side of the grill (or on the grill pan). Let the chicken grill, undisturbed, until the pieces start getting some grill marks (you can lift up one to check).

When the chicken pieces have browned on one side, turn them over, and move them to the cooler side of the grill (low heat, not no heat). Cover, and let them finish cooking.

Remove chicken from grill when the internal temperature of the chicken reaches 155°F.

Cover the breasts with foil. The chicken will continue to cook in its residual heat while it rests. Let it rest 5 to 10 minutes before cutting and serving.

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If you’re using whole chicken breasts, lay each one flat on a cutting board and use a large, sharp knife to slice them in half horizontally, making 4 cutlets.

Season the chicken breasts all over with the garlic salt, seasoned salt, and pepper.

Heat a large stainless steel or cast iron skillet over medium heat for 2 minutes. Add the oil and tilt the pan to coat. Add the chicken breasts in a single layer and let them sear without moving, until they are well-browned and can easily release from the pan, 4 to 5 minutes.

Using tongs or a spatula, turn the chicken over and sear until the internal temperature registers 160 to 165ºF, about 5 minutes. If the chicken is not all the way cooked through, turn the heat down to medium low and continue to cook, alternating 1 minute on each side, until it’s done. This may take up to 3 additional minutes if your chicken breasts are on the larger side.

Turn the heat down to low. Sprinkle on the cheese, then cover the pan for 3 minutes to allow it to melt thoroughly. Uncover the pan. Sprinkle on the bacon and green onions and serve right away.

Store any leftovers in an airtight container in the fridge for up to 3 days. If possible, store the toppings separately.

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Slice the chicken breasts in half horizontally to create 4 chicken cutlets. Place the cutlets between two large pieces of parchment paper and pound each lightly to 1/4-inch thickness. Transfer to a gallon-size zip-top bag.

Thinly slice the green onions, setting the dark green parts aside for garnishing. Add the white and light green parts to a small food processor or blender along with the buttermilk and garlic. Blend until smooth. Reserve 3 tablespoons of the marinade if you’d like to make a sauce for serving.

Transfer the remaining marinade to the bag with the chicken. Seal the bag and turn to coat the chicken. Place it in the refrigerator and marinate for at least 30 minutes and up to 8 hours.

Set a large cast iron skillet over medium heat and add the oil. Once hot, remove the chicken from the marinade, shaking off any excess, and add to the skillet. Discard the chicken marinade.

Season the tops with salt and pepper and cook until golden brown, about 5 minutes. Flip and cook until golden brown on the other side and the internal temperature reaches 165°F, 2 to 4 minutes. Transfer the chicken to a cutting board and let it rest for 5 minutes.

If using, add the mayonnaise to the reserved marinade, season with salt and pepper, and stir to combine. Serve the chicken garnished with sauce and the sliced green onions.

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Cut the the chicken into thin pieces: Cut each chicken breast into thin, flat pieces (not bite-sized but something that looks like a thin chicken breast). For example: if a one-pound package gives me two chicken breasts, I’m often cutting it into 3-4 thin pieces per breast. Thin chicken is essential! And delicious! Pat the chicken breasts dry if they have a lot of moisture on them.

Coat the chicken with spices: Toss the spices together so they’re mixed well; sprinkle mixture over the chicken pieces in a bowl. Add the oil and toss (I use my hands but tongs will work). You want to thoroughly coat the chicken. You can give it a short rest if you want, but I find that the flavor is excellent even if it just goes straight into the air fryer, and that’s how I usually make it.

Air fry: Preheat the air fryer. Place the chicken on the air fryer basket / grate in an even layer, leaving a bit of space for air to circulate around. Air fry the chicken at 415 degrees for 10 minutes. If you have larger pieces of chicken, you’ll want to go closer to 13 minutes. You’re looking for an internal temperature of 165 degrees.

You’re done! Yum! It should be a gorgeous sight for hungry eyes. Crisped on the outside, full of flavor, and juicy to the max. Let it rest for a moment; then slice into it and enjoy. We often eat at least half of it just hot out of the air fryer while standing over the cutting board. I am on a kick with dunking the chicken pieces in a house-made gochujang dipping sauce which is in the notes below!

Preheat oven to 350 degrees F (175 degrees C).

Combine 1 1/2 cup Italian cheese blend, garlic, basil, and oregano in a bowl. Combine Parmesan cheese and bread crumbs in a separate bowl.

Cut one side of each chicken breast through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Lightly pound chicken to flatten. Fill each chicken breast with Italian cheese blend mixture and close like a book over the filling. Coat the outside of each chicken breast with egg; press bread crumb mixture over egg layer to coat each chicken breast. Arrange chicken breasts in a 9x13-inch baking dish.

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour spaghetti sauce over cooked chicken; top with 1/4 cup Italian cheese blend. Bake until sauce is bubbling and cheese is melted, about 5 more minutes.