Ingredients Meat & Poultry Chicken Chicken Breast Recipes 10 of Our Best Chicken Breast Recipes to Make for Dinner Tonight For flavorful main dishes that come together in a snap, opt for this succulent white meat. By Michelle Shih Michelle Shih Michelle is a freelance writer for MarthaStewart.com. Editorial Guidelines and Randi Gollin Randi Gollin Randi Gollin is a freelance food writer and editor who has been covering food, travel, and fashion for over 20 years. Editorial Guidelines Updated on January 25, 2024 Close Photo: David Malosh If you want to make satisfying, healthful meals in a flash, look no further than chicken breast recipes for dinner. Cooked right, this popular part of the bird is reliably tender and endlessly versatile. Stir fries, curries, schnitzel, salads—yes, chicken breasts can do all of that, and so much more. Best of all, these prime pieces of poultry are perfect for one-pot meals, yielding maximum flavor with minimal effort (including less time spent cleaning up). We've rounded up some of our favorite chicken breast recipes here—all of which clock in under an hour—and we bet they'll win you over, too. Our Favorite Sautéed Chicken Breast Recipes Will Help You Get Dinner on the Table In a Snap 01 of 10 Japanese Fried Rice Mike Krautter Seductively savory, this fried rice dish, starring chicken and eggs, is seasoned with soy sauce, butter, sake, and garlic. Day-old rice is the way to go, so plan ahead. View Recipe 02 of 10 Parmesan-Crusted Chicken Traditional chicken parmigiana is always a crowdpleaser—and so is this super simple recipe that sidesteps the red sauce. The crunchy Parmesan crust is made with sandwich bread, parsley, and cheese, and comes together in minutes. View Recipe 03 of 10 Grilled Chicken Breasts With Lemon-Thyme Sauce Kate Sears A burst of citrus sunshine and chopped thyme leaves elevate this grilled chicken recipe. Use 8-ounce cuts and pound the cutlets thin so they cook quickly and evenly, View Recipe 04 of 10 Chicken Piccata David M. Russell Coat chicken cutlets in seasoned flour and fry in batches, then finish the dish with a zippy sauce. Lemon, capers, and white wine work their magic in this simple yet spectacular weeknight winner. View Recipe 05 of 10 Hacked Chipotle-Chicken-Salad Sandwiches David Malosh This winning recipe starts with poaching the chicken breast, then hacking the meat to create jagged shapes—the better to cling to the mayo, smoky chipotle, and fresh cilantro dressing. Bearing sandwich architecture in mind, place lettuce on the bottom to cup the chicken salad, then add radish chips and sliced avocado. View Recipe 06 of 10 Skillet Chicken With Leeks and Carrots David Malosh This single-skillet recipe delivers all of the flavors of a roast chicken without the hour-long wait or attentive basting. Bone-in breasts sit pretty on a bed of leeks, carrots, and bread cubes, a sort of deconstructed stuffing, soaking up the meat's flavorful juices. View Recipe 07 of 10 Grilled Buttermilk Chicken Tenders with Dipping Sauces David Malosh Forget dry, chewy chicken tenders. These grilled skewers benefit from buttermilk brine and a blanket of bacon, and are further enlivened with two dipping sauces: a creamy Buttermilk-Scallion Ranch and a Spicy Romesco Sauce that's also a touch sweet. View Recipe 08 of 10 Chicken Schnitzel with Dill and Sesame David Malosh All the delicious crunch of fried chicken with less mess, that's exactly what you get from schnitzel. Pound the breasts into thin cutlets before quickly frying in sizzling hot oil, and serve with a lemony Watercress-Apple Relish for a bright, peppery contrast. View Recipe 09 of 10 Kung Pao Chicken David Malosh Not your typical stir-fry, this iteration calls for a steam-sauté in a covered pan, which keeps the chicken breast moist. Raw peanuts are a meaty counterpoint to the chicken, while charred dried chiles and Sichuan peppercorns add a tingle of heat. View Recipe 10 of 10 Chicken Cordon-Bleu Roll-Ups David Malosh Chicken, salty ham, and gooey Swiss in a breaded, fried exterior is one of the most heavenly combinations imaginable. Tweaking the classic cordon bleu, this recipe swaps in prosciutto and tangy goat cheese, and calls for rolling the filling in pounded cutlets rather than stuffing whole breasts. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit