Anything-but-Boring Recipes to Make With That Package of Chicken Breasts

If you open a lot of freezers or refrigerators around the country, there’s a good chance you’ll find a package of chicken breasts. It’s a lot of home cooks’ go-to protein and one of the most commonly cooked meats in American homes.

So if we all have and love chicken breasts, why do we keep making the same recipes over and over? It’s normal to have a rotation of tried-and-true favorites, but it’s easy to get into a rut. So we’ve collected some of our favorite chicken breast recipes—for boneless, skinless and bone-in, skin-on—so you have some new options you can turn to no matter what kind you buy.

The five in this article lean mostly on pantry ingredients so you don’t have to leave to get more ingredients to feed yourself and your family. Check out this recipe collection for even more options.

This quick-cooking recipe doesn't require much prep. After drying the chicken breasts to prevent sticking and them seasoning with salt and pepper, a dredge in flour and quick sauté delivers tender chicken breasts enhanced by a crispy exterior. Topping the juicy chicken with a refreshing combination of Mediterranean ingredients makes for a dish that everyone around the table will enjoy—all within 30 minutes. [GET THE RECIPE]

What You'll Need:
Salt and ground black pepper
½ cup unbleached all-purpose flour
4 tablespoons olive oil
2 medium garlic cloves
½ cup kalamata olives
1 pint cherry tomatoes
2 ounces feta cheese
¼ cup thinly sliced fresh mint or basil
4 boneless, skinless chicken breasts

Everyone hates doing dishes, which is one of the reasons why one-pan meals have risen in popularity, but sometimes they come up short for the sake of convenience. But in this 30-minute, one-skillet meal, we added all of our ingredients to the skillet in specific steps to make sure every inch of the dish was enveloped in flavor. [GET THE RECIPE]

What You'll Need:
Salt and ground black pepper
1 medium onion, minced
3 medium cloves garlic cloves
Pinch red pepper flakes
½ cup unbleached all-purpose flour
2 tablespoons vegetable oil
2 tablespoons unsalted butter
5 scallions, sliced thin
2 tablespoons fresh lemon juice
1 cup frozen peas
1½ cups long-grain white rice
4½ cups low-sodium chicken broth
4 (5- to 6-ounce) boneless, skinless chicken breasts

We were able to cut down on this classic French dish of poached chicken and a delectable cream sauce without compromising any of its flavor. We added richness with a combination of butter and oil, and used the fond from our browned vegetables as the base of the sauce, which sour cream gave body and tang. Finally, the large amount of mushrooms in this dish increased its heartiness to deliver a satisfying dish that won’t leave anyone feeling hungry. [GET THE RECIPE]

Table salt and ground black pepper
1 tablespoon olive oil
½ teaspoon freshly grated nutmeg
1 tablespoon unbleached all-purpose flour
1 tablespoon unsalted butter
1 medium garlic clove
1 medium onion
1 pound cremini mushrooms
2 teaspoons juice from 1 lemon
2 teaspoons minced fresh tarragon or parsley
⅓ cup sour cream
1 egg yolk
¼ cup dry white wine
1½ cups low-sodium chicken broth
2 pounds boneless, skinless chicken breasts, thighs, or a combination

This dish is simple, but it's anything but boring. We started this restaurant-chain classic by browning the chicken strips in butter to ensure they would be able to deliver big flavor when accompanying the pasta and vegetables. To lighten it up, we took away the traditional cream sauce and replaced it with a sauce that is broth-based. [GET THE RECIPE]

What You'll Need:
Table salt and pepper
1 small onion
6 medium cloves garlic
¼ teaspoon red pepper flakes
2 teaspoons all-purpose flour
4 tablespoons unsalted butter
2 ounces grated Asiago cheese
1 cup dry white wine
2 cups low-sodium chicken broth
2 teaspoons chopped fresh thyme leaves
1 tablespoon minced fresh parsley leaves
1 jar oil-packed sun-dried tomatoes
1 bunch broccoli (about 1 1/2 pounds)
½ pound penne pasta, ziti, cavatappi, or campanelle
1 pound boneless, skinless chicken breasts

This Italian classic has been ordered a million times at Italian restaurants around the world, but we decided to bring it into the home cook’s kitchen with our simple and easy-to-make recipe. We focused on making a sauce with deep citrus flavor that would leave a lasting impact in every bite. [GET THE RECIPE]

What You'll Need:
Kosher salt and pepper
¾ cup all-purpose flour
¼ cup plus 1 teaspoon vegetable oil
1 shallot
1 garlic clove
2 large lemons
3 tablespoons unsalted butter
2 tablespoons capers
1 tablespoon minced fresh parsley
1 cup chicken broth
4 (6- to 8-ounce) boneless, skinless chicken breasts

For more cooking resources and recipe recommendations, check out these posts:

• 9 Recipes That Use 10 or Fewer Ingredients That You (Probably) Already Have
• 25 Baking Recipes From Cook's Country That Are Made with Pantry Staples
• 5 Cozy Cooking Projects
• How to Shop For, Season, and Cook Chicken Breasts
• 29 Great Project Recipes From America's Test Kitchen That You Should Make In Your Spare Time