5 best chicken breast recipes

Chicken breast is the foundation of a healthy diet. However, in most cases, chicken breast dishes are already boring and do not seem so tasty. We want to diversify your menu, so we have prepared 5 simple and delicious chicken fillet recipes for dinner.

Chicken Cordon Bleu

It is a classic French dish that everyone will enjoy. These are juicy chicken breasts in breadcrumbs stuffed with thin slices of ham and cheese. Best served with mashed potatoes and vegetable salad.

Ingredients for 4 servings

• 4 skinless and boneless chicken breasts (about 1 kg total)
• Salt
• Freshly ground pepper
• 4 slices ham or prosciutto
• 4 thin slices of Swiss cheese
• ¾ cups dry bread crumbs
• ¼ cups finely chopped parsley
• 1 large egg
• ½ cup flour
• 3 tbsp. olive oil

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Preparation

Step 1

Place the wire rack in the middle of the oven; preheat oven to 180 °.

Trim the fat around the edges of the chicken and remove the cling film. Next, place the chicken fillet between two sheets of parchment and beat off the breasts well. Season the chop with salt and pepper.

Step 2

Place the chicken fillet on a work surface with the smooth side down. Place a slice of ham and cheese on half of the breast. Fold the breast in half and bring the edges together.

Step 3

Next, you need to prepare the fillet breading. Mix the breadcrumbs, parsley, 1 teaspoon salt, and ½ tsp pepper in a shallow bowl. In another bowl, beat the egg with 1 tbsp water. Prepare a plate of flour.

Step 4

Take the stuffed chicken, coat both sides in flour, and then dip both sides in the egg mixture. Brush the chicken with the breadcrumbs mixture.

Step 5

Heat a heavy skillet with oil over high heat. Place the chicken in a hot skillet. Cook the chicken, occasionally turning, until golden brown on all sides, for 2-3 minutes. Then remove from heat and transfer to a baking sheet. Bake the chicken until tender, about 10 minutes.

Step 6

While the chicken is cooking, make mashed potatoes and a vegetable salad with tomatoes, cucumbers, herbs, and cabbage.

Your dinner is ready. The entire cooking process takes no more than 30 minutes.

Chicken with curry and tomatoes

Thanks to the honey, this dish has a sweetish taste. But if you want to make a spicy curry, add a pinch of cayenne pepper. You can serve the curry with crispy baguette slices or white rice for dinner to keep the cooking time low.

Ingredients for 4 servings

• 3 tbsp.  ghee, coconut oil, or cold-pressed olive oil
• 1 large red onion, diced
• 1 ginger root, finely grated
• 4 cloves of garlic
• salt
• 1½ tbsp garam masala
• 1 bay leaf
• ½ tsp chopped red pepper
• 2 tbsp. honey
• 1 can of peeled tomatoes in their juice
• one
• 400 ml coconut milk
• 3 skinless and boneless chicken breasts
• 100 ml Greek yogurt
• Cilantro

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Preparation

Step 1

Heat oil in a large heavy-bottomed saucepan over medium-high heat. Add the onion, slice ​​in half rings, and cook until golden brown, about 2 minutes. Add ginger and garlic to the onion and cook, occasionally stirring, until tender; season with salt. Add garam masala, bay leaf, and red pepper to the roast and simmer until aromatic for about 30 seconds. Add honey and cook until onions are caramelized for 1 minute.

Step 2

Add the tomatoes to the saucepan along with the juice and bring to a boil, stirring constantly. Reduce heat and cook until sauce thickens about 8-10 minutes. Next, pour in coconut milk at room temperature and simmer until thickened. Finally, taste the sauce and season with salt to taste. Add thin strips of the chicken fillet to the sauce and reduce heat to low. Cover the saucepan and cook the chicken for about 8-10 minutes until tender.

Step 3

Combine yogurt, a pinch of salt, and 2 tbsp water in a small bowl.

Step 4

Season the stew with yogurt sauce. Sprinkle with cilantro before serving.

Step 5

If you want to eat meat for several days, don’t immediately season it with yogurt sauce. Just relaxed and refrigerate.

Chicken and green bean stir-fry

The main secret of this dish is a delicious sauce based on the Shaoxing Chinese fermented rice wine. It's relatively easy to find in Asian food departments, but don't confuse it with rice vinegar! If you find rice wine without a Shaoxing mark, then it will not work either. You can use dry sherry, but it won't taste the same.

Ingredients for 4 servings

• 0.5 kg skinless, boneless chicken fillet, thinly sliced ​​across the grain into small strips
• 1½ tsp corn starch
• ½ tsp red pepper
• Salt
• 3 tbsp. l. soy sauce
• 2 tbsp. l. rice vinegar
• 2 tbsp. l. Shaoxing wine or dry sherry
• 2 tbsp vegetable oil
• Green onions, cut diagonally 2.5 cm
• 1 ginger root, criss-cross thinly
• 0.5 kg green beans, cut in half
• Boiled white rice, cashew or peanut flakes, sesame seeds, and thinly sliced ​​fresh chili to serve.

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Preparation

Step 1

In a large bowl, combine the chicken pieces, cornstarch, red pepper, a pinch of salt, and 1 tbsp. l. soy sauce. Separately make the vinegar, wine, and remaining 2 tbsp. l. soy sauce. Prepare all other ingredients for cooking.

Step 2

Heat 1 tbsp butter in a large non-stick skillet with high sides. Add green onions and ginger to hot oil. Cook, occasionally stirring, until the green onions are tender, about 2 minutes. Add the green beans and a pinch of salt to the skillet, simmer for about 4 minutes, until the beans are crispy and tender. Remove the beans from the skillet in a separate bowl.

Step 3

Heat 1 tbsp butter in the same skillet over high heat. Put slices of chopped chicken fillet in hot oil. Wait for the chicken to turn golden. Next, pour in the marinade and green beans. Stir quickly until the sauce thickens. Remove from heat and season with salt to taste.

Step 4

Place the chicken and beans on plates and garnish with cashew flakes, sesame seeds, and chili. Serve with white rice.

Garlic-ginger chicken with cilantro and mint

Thanks to the marinade and cooking method, you will get a juicy, rich-tasting chicken that all family members will enjoy. This chicken will be great with tacos, vegetable salad, and chutney for dinner.

Ingredients for 4 servings

• 8 cloves of garlic
• 3 tbsp lemon juice
• 2 tbsp finely chopped ginger
• 3 tbsp olive oil
• 1 tbsp finely chopped cilantro leaves
• 1 tbsp finely chopped mint leaves
• 1 tbsp ground coriander
• 1 tsp amchur (dry mango powder)
• 1 tsp turmeric
• ¾ tsp salt
• ½ tsp chili powder
• 4 skinless and boneless chicken fillets

Preparation

Step 1

Mix 3 tbsp each garlic, lemon juice, ginger, oil, 1 tbsp cilantro, and 1 tbsp mint in a medium bowl until paste forms.

Step 2

In a small bowl, combine the coriander, amchur, turmeric, salt, and chili powder. Add the spices to the garlic ginger paste and mix well. Transfer the marinade to a large resealable bag.

Step 3

Place the chicken breasts in the marinade and seal the bag tightly. Refrigerate for 2 hours.

Step 4

Preheat a skillet over medium heat. Pour 1 teaspoon into a hot skillet oil and spread over the entire surface. Reduce heat to medium. Remove the chicken fillet from the marinade and place it in the skillet. Cook until lightly golden on each side, about 1 to 2 minutes. Turn the chicken over and continue cooking until golden brown on the other side, another 1-2 minutes. Reduce heat to low, cover, and simmer for 10 minutes. Remove the skillet from the heat and let the chicken sit, covered, for 10-15 minutes, depending on the breasts’ thickness. Do not open the lid, or you will release hot steam.

Step 5

Finally, make sure the chicken is cooked through - there should be no pink in the middle, and if you have an instant thermometer, the chicken temperature should be 165 °. Transfer the chicken to a cutting board and cut into strips. Arrange on bowls and garnish with cilantro and mint.

Chicken curry sandwich

Everyone loves burgers, and we offer you a more healthy option for a quick and tasty dinner. Thanks to the aromatic brine and quick preparation, this chicken fillet dish will delight your whole family.

Ingredients for 4 servings

• 2 skinless, boneless chicken breasts, cut in half horizontally
• Pickle curry
• 4 celery stalks, thinly chopped
• ½ fennel onion
• 1 tbsp Greek yogurt
• 1 tsp lemon juice
• ¾ tsp celery seed
• 1 tbsp mayonnaise
• Salt
• Ground pepper
• 4 large or 8 small slices of bread
• Olive oil
• ½ red onion
• Dill
• 4 tsp curry
• 2 tsp cumin
• 2 tsp turmeric

Preparation

Step 1

Make a blank in advance. Make a curry marinade. Take Greek yogurt and add curry, cumin, and turmeric to it. Stir well and dip the chicken into the brine. Refrigerate for 4 hours.

Step 2

Preheat a grill pan over medium heat or heat an electric grill. Combine celery, fennel, yogurt, lemon juice, celery seeds, and 1 tablespoon mayonnaise in a medium bowl; season with salt and pepper, and stir.

Step 3

Grill the chicken until cooked through, about 5-7 minutes on each side. Grease the bread on both sides with butter and grill until crisp; spread with mayonnaise. Make sandwiches with bread, chicken, celery mixture, onions, and dill.

We hope you've found an interesting idea for your dinner. 

We remind you that for your convenience and to save time, at the bottom of each recipe, we have left links to a ready-made grocery list for each dish. Just download the Costless app, choose the right store and buy new products.