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Any tasty recipies for boneless chicken breasts?

They tend to be dry, not too flavorful. I usually marinate in ginger and garlic, then cook on grill pan. Any other suggestions for moist flavorful boneless chicken breasts?

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  1. Flatten, bread it like a veal cutlet(seasoned breadcrumbs with parmesan), pan fry. Sidedish can be some oven roasted cherry tomatoes and some aglio olio angel hair.

    1 Reply
    1. re: Evilbanana11

      A favorite of mine...it is Italian, but I am not sure what it is called:

      pound breasts flat. Season. In the center of each add one leaf of fresh sage, one slice of fontina cheese, and one slice of prosciutto, roll the breast and place the open side down in a baking pan. Add some good white wine and bake until done(temp 375-but time depends on how many and your oven-of course). I have also grilled these(although the cheese can get a bit messy) and sliced them thin for a salad topping. They are great cold or warm.

      peace, jill

    2. I know I post a link to this recipe all the time, but it's great - yogurt marinated chicken:


      Just made it on Sunday.

      5 Replies
      1. re: MMRuth

        MMRuth's yogurt marinated chicken has become part of the regular rotation at my house -- it's so easy and good (I make it on the grill).

        I also really like this Grilled Chicken with Lemon and Oregano. I use boneless breasts and they stay very moist and flavorful. Just made it last night. By the way, I throw some garlic into the marinade.


        1. re: MMRuth

          MMRuth, your chicken sounds absolutely delicious! The recipe says to marinate the chicken for 1-2 hours. Will it still taste okay if I marinate it overnight in the yogurt? I work during the day and I try to get our dinner on the table within an hour of my walking in the door. Also, does it matter if you use full fat Fage or fat-free Fage? Thanks so much for the recipe!

          1. re: cvhound

            I've never done it overnight - so maybe someone else might be able to chime in on that. I usually use full fat, but I'm pretty sure I've used the 2 percent and fat free one too.

            1. re: MMRuth

              MMRuth, thank you so much for the yogurt marinated chicken recipe! The chicken breasts were indeed very moist and full of great flavor. I went ahead and made kabobs and cooked them on a gas grill. I thought they tasted good yesterday, but the cold leftovers today were even better! Thanks again.

            2. re: cvhound

              Since I work too, I usually marinate the chicken overnight and it comes out fine. I have also used various types of yogurt and it still works. Maybe a bit better with the full fat yogurt (what isn't better with full fat anything?!?), but still good.

              And since my almost 2 year old son can't have any dairy, I've even used plain soy yogurt and it worked.

          2. We made this a few weeks ago and it was tasty. It's stuffed with goat cheese, basil and green onions.


            1. Cover in panko. All chicken tastes better with a nice coating of panko.

              1. Last weekend I had a group over where I butterflied and pounded the breast,...salted...floured...dipped in egg...then in Italian breadcrumbs with generous parsley and parmesan added....Pan fried VERY quickly in Colavita olive/canola combo..then topped with arugala and grape tomatos tossed in balsamic vinigarette with shavings of parmesan..Can be served warm or cold.

                1 Reply
                1. re: pondrat

                  This sounds really good to me. Since it's OK warm or cold, did you cook the chicken before guests arrived and top it off when served. I just hate to be cooking when the guests are here. Also, did the breadcrumbs hold their crispness, or did it get soggy?
                  Thanks, pondrat...

                2. I usually simmer and shred and keep on hand as an ingredient in other dishes (tacos, tamales, enchiladas, salads, sandwiches, with pasta, or just with plain hot rice and hot sauce).

                  You can also simmer thin strips in a teriyaki sauce, remove, and then reduce the sauce to serve over the meat. Thin strips can also be the meat basis in many stir frys and curries.

                  1 Reply
                  1. re: Sam Fujisaka

                    Very true Sam...The shredding opens up a whole new category...I like a shredded chicken picatta with capers with sliced bagette to spoon it onto...Also shredded buffalo chicken casserole ( a mix of Frank's hot sauce, cream cheese and/or velveeta, ranch dressing, blue cheese dressing) baked or nuked till bubbling...served with Stacy's plain pita chips as a holder.

                  2. Cajun chicken with capers and lemon from Epicurious - quick, simple and delicious.


                    1. This is awesome - simple, but unique... I've it made a few times recently (and it does provide great leftovers, as the recipe says).

                      1. Braising certainly retains moisture!

                        Here's my version of a Daisy Martinez recipe, very moist and incredibly flavorful:

                        Braised Chicken with Figs

                        2 pounds boneless, skinless chicken breasts, cut into chunks
                        Salt and pepper
                        3/4 cup all-purpose flour
                        2 Tbsp. olive oil
                        6 slices bacon, cut into 1/2 inch strips
                        1 3/4 cups low sodium chicken broth
                        1/2 cup onion, chopped
                        1/2 cup carrots, chopped
                        1/2 cup celery, chopped
                        2 Tbsp. tomato paste
                        3 large garlic cloves, minced
                        1 tsp. adobo seasoning
                        1/2 tsp. dried thyme leaves
                        1/2 cup sherry or 1/4 cup cognac
                        1/2 cup fig jam (see Note below)
                        2 Tbsp. fresh lemon juice
                        1 tsp. grated lemon zest
                        2 Tbsp. cilantro (I prefer parsley)

                        Season chicken pieces with salt and pepper and dredge in flour.
                        Heat oil in a large skillet over medium-high heat. Working in batches, add chicken and sauté until golden brown, about 7 minutes per batch. Transfer chicken to a plate.
                        Add bacon to the pan and cook until bacon is crisp and fat is rendered. Remove bacon and place on paper towels. Pour off all but 2 tablespoons fat and reduce heat to medium.
                        Add onion, carrots and celery and sauté until golden and tender, about 10 minutes.
                        Add tomato paste, garlic, adobo seasoning and thyme, stir for about 1 minute.
                        Remove pot from heat, add sherry or cognac, return to heat and stir well to deglaze the bottom of the pan. Add fig jam and broth.
                        (At this point, I pour the vegetables and liquid from the pot into a blender and puree, then return the pureed ingredients to the pot.)
                        Stir in lemon juice and zest and bring to a simmer. Add chicken and bacon with any accumulated juices to the pot. When liquid returns to a simmer, cover and simmer gently until chicken is cooked through, about 20 minutes.
                        Season to taste with salt and pepper. Sprinkle with cilantro (or parsley) and serve with yellow rice.

                        Note: If you are not able to find fig jam, substitute 8 dried Mission figs, stems removed, cut in quarters. Combine them with broth in a microwaveable bowl. Microwave on high 4 minutes. Set aside to let figs soak.

                        Yield: 4 servings

                        1. EJP...do you have access to a grill? This is really our favorite (provided you have no sodium issues...the soy sauce marinade is, well, pretty salty)...but mixed with the lime juice and fresh herbs, just delicious! For the Ancho Chili sauce, I like to use chipotles in adobo instead of reconstituting the dried anchos--just tastes better to me with way less effort:


                          1. For skin-on boneless breasts, pound a liittle, then put a 1-2 tbsp of chive/onion or garden vegetable cream cheese on each piece and roll up, skin side out, to enclose the cheese. Lay a half-slice of bacon atop each piece, lengthwise, tucking down around the ends. Bake in a shallow pan in a 375-400 degree oven for 45 minutes, until bacon and skin are well-rendered and the juices are golden around the edges of the pan. Part of the cheese runs out to mix with the chicken juices and bacon drippings into a very good sauce.

                            1. I do not favor the grill pan for boneless, skinless unless I have pounded them and just leave them on a short time to get the outside a little carmelized, and the insides still moist. If you are making them for use throughout the week for example, tuck their tails under them so they look more like a packet, pour over marinade, cover, and cook at 350 for about 40 minutes. Test at 30 minutes. You won't have grilly browny bits, but with bs breasts that usually spells rubbery. These are then great as is, sliced or pulled apart on salads, etc. They will be pale, so you have to get over that part and concentrate on the moist tenderness. A different texture that you may come to favor.

                              1. hackneyed but: Kiev and Cordon bleu

                                2 Replies
                                1. re: malabargold

                                  Chicken Tikka! If you search for "Surrounded by Pasta, Dreaming of Tikka" you'll get a very good Tikka recipe along with a wonderfully simple salad/relish to go along. It's Nigella.

                                  I made it last weekend for a dinner party. Instead of frying it (too smoky, etc. when guests are already there) I grilled it and it was still really good. She fries it in butter which is more trad.

                                  I also do the egg wash, Panko coating (with garlic and s&p and sometimes Parm or Pec) and brown in a skillet in oil. Serve usually with lemon wedges. We have Meyer Lemons in the back yard and they are particularly delicious with this dish.

                                  1. re: oakjoan

                                    Last week I pounded the breast, cut in pieces, egg washed, panko'ed , and then baked in the oven. I made honey mustard dipping sauce and we pretended we were at Ruby Tuesdays in 1987... when chicken fingers were new.... and I liked them ;-)

                                2. Chicken tikka? It's a simple and delicious yogurt marinade but so much more flavorful than just ginger and garlic.

                                  1. Can I just say, use Boneless skinless thighs? Not that many more calories and 100 times the flavor

                                    1. If you enjoy pineapple, adding pineapple juice to your ginger & garlic marinade will give the chicken a nice moist and refreshing taste. I usually marinate overnight.

                                      1. We like to grill boneless, skinless breasts often. My favorite technique is to marinate them in a little olive oil and citrus juice for ~4hrs. Then coat them with your favorite rub. Then grill @ ~450 for 20 minutes. We always get juicy, tasty dinner!

                                        1. The Los Angeles Times printed a recipe for Pomegrante Walnut Chicken from Cayenne Cafe in L.A. It's basically a pounded grilled chicken breast with the most delicious sauce. It is not like the persian sauces. Quick to make. Just google.

                                          1 Reply
                                          1. re: paprkutr

                                            Recipe abstract goes like this:
                                            The restaurant serves this over rice pilaf. 4 boneless chicken breasts Salt 1 teaspoon black pepper, plus more for seasoning the chicken 1/4 cup light olive oil, plus more for brushing the grill 1/4 cup pureed fresh garlic (about 16 cloves) 2 cups chopped toasted walnuts 1/4 cup pomegranate molasses, plus additional to taste 1/4 cup dark brown sugar, plus additional to taste 1 1/4 to 1 1/2 cups chicken broth 1.


                                          2. For variations on quick and dirty grilling, try some of Penzey's prepared spice mixes - they have a wide selection of flavors, most have no salt. You can sprinkle on (generously), brown both sides over direct charcoal (real wood is best) and then move over to the indirect and cover for a few minutes until done. Inside, brown both sides in a pan, then finish in the oven. If you finish with indirect heat and do not overcook, your chicken will stay moist.


                                            I like:

                                            Florida Seasoned Pepper
                                            Galena Street Rub
                                            Bicentennial Rub

                                            Several others available. Obviously, you can make your own spice rubs - but this is a relatively inexpensive way of trying some flavor profiles, mixing it up a bit, without a lot of investment in cooking techniques and prep time.

                                            Or, if you want to go nuts, you can make chicken katsu kare:


                                            (check out the whole thread for other ideas - that one was about thighs, but many will work just as well with breasts)

                                            1. I bought a jar of premade Pesto from Costco's refrigerated section, and put 1/2 cup in a zip lock baggie.

                                              Add 3 half breasts and marinate overnight. Grill. Moist and delicious.

                                              Oh, I eat one and save the two for Grilled Caeser Salad's during the week!

                                              1. I thought I got this recipie from someone on here, but now can't seem to find from who....anyway, made this tonight with bone in thighs and it was delicious! You could easly use boneless breasts as well...


                                                1. No one mentioned Chicken Piccata
                                                  I also like to grill and serve with Chimichurri sauce