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What is your most amazing chicken breast recipe?

God, I'm so bored of chicken breast. But unfortunately, I have a lot of it in my freezer. Give me a non-boring recipe, something exciting and fun! One of the best I've ever made is a Persian turmeric chicken stew, and another fun one was a Carribean based chicken basted with espresso grounds, rum, allspice, pepper flakes, oil, garlic, cloves, and some other fun stuff.

Help, please!!

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  1. Its not as glamorous as your examples but when I have people over on short notice I almost always fall back on this recipe for Dill Chicken Pailards with a tomato-dill relish.
    find it here: http://www.epicurious.com/recipes/foo...

    Using a mix of yellow and red grape tomatoes with fresh dill create a really great addition to the chicken and Grillling the paillards means the chicken cooks real fast and takes on great grill characteristics. Its quick, easy, nice colors on the plate and I always get a lot of compliments on it.

    1. In a Pam sprayed 9x12 baking dish, lay out several raw chick breasts. # depending on how many you are serving. On top of the breasts, place enough Swiss cheese slices to cover.
      In a mixing bowl, combine: 1 can of cream of chick soup, 3/4 soup can of dry white wine, cheap is OK, one jar marinated artichoke hearts, quartered, 1 can sliced water chestnuts drained. Sprinkle in about 1 tsp thyme. Pour mixture over breasts and cheese slices.
      Top with Mrs Culberson's dressing mix and bake uncovered for about 1 hour at 350.

      4 Replies
      1. re: Gail

        Is Mrs Culberson's dressing mix a salad dressing mix? I am not familiar with the brand. Thanks.

        1. re: Wtg2Retire

          It's a dry stuffing (dressing) mix. Easy to find during the T-day season.

          1. re: Gail

            Thanks, Gail. I appreciate the info.

        2. re: Gail

          oops, I forgot, if anyone tries this recipe...drizzle butter, oleo or lite butter over top of stuffing mix before placing in oven.

        3. This may be similar to the one you've already made, but I tried this Griller Jerk Chicken recipe this summer for the first time and thought it was amazing:


          I like to brine the chicken breasts for an hour or so before marinating (I don't know if that's weird, but I think it really improves the texture). It's fabulous when it's made on a grill but it's only slightly less fabulous on a ridged grill pan, which is more practical for most people this time of year. It's good straight-up but also sliced or cubed in a salad. And you can keep the marinade in your fridge to have on hand.

          Also, I haven't made this one yet but I plan to: http://www.epicurious.com/recipes/foo...

          1. Proscuitto, parmesan, and basil stuffed chicken breasts, dredged or breaded and pan-fried and served with a shallot/wine sauce. The filling is flat, so it's easy to just pound out the chicken and fold it over. You pan-fry the chicken 5 minutes or so on each side, and then finish it at 350F in the oven for about 5 minutes or so.

            Then you brown the shallots (1/2 a cup for 2 for about 5 minutes or so), and then (important!) add some tomato paste (about a teaspoon if you're cooking for 2) and stir like crazy for one minute. Then add a cup of wine and deglaze. Add a cup of chicken stock/broth when it's reduced. Then reduce again. Then, to thicken, add a cornstarch/water mixture (1 tsp. cornstarch to 1/12 tsp water), bring to a boil, cook one minute, done .

            You can change up whatever you want for the filling, really - arugula and gruyere were used in the original recipe, but that pan sauce is magic.

            3 Replies
            1. re: Raids

              Raids, I like the sound of this dish. It's how I would approach a stuffed breast and toasting the tomato paste is an excellent technique to increase the depth of flavor in the sauce.

              1. re: scubadoo97

                Oh, hey, I suppose that is exactly what you're doing with the tomato paste there, huh? When I think "toasting" I think, you know, pine nuts.

                What I also love about this recipe also is that you're finishing the chicken in the oven so it's easy enough to keep it warm while you make the pan sauce. I mean, why not just quickly put a nice brown color on each side and then finish it up at 350F? I've found that it's much less likely that I'll overcook it that way.

                1. re: Raids

                  I like to go from stove top toa waiting hot oven for a lot of proteins to finish cooking

            2. Chicken Cordon Bleu -- it's a dated recipe, but it really hits the spot a couple of times a year. Chicken breasts pounded thin, sprinkle one half-breast with a little s&p, then a thin layer of Gruyere, a thin layer of imported prosciutto, another thin layer of Gruyere, cover it with a like-size pounded half-breast, bread both sides in flour-egg-panko, chill ~30 minutes and saute in olive oil & butter. Serve with a wedge of lemon.

              1. Not sure if you'll consider this "exciting and fun", but it's definitely different:

                But the photo accompanying the recipe isn't very authentic. Here's how it should look:

                1. thanks all! these are all great..the only neg is I don't eat pork, but those recipes can be adapted :)

                  1. Sorry I don't have the recipe handy, but look up in the Los Angeles Times the recipe for Cayenne Cafe on Beverly Blvd. for their pomegrante chicken. It is awesome. It a grilled chicken breast served with this great pomegrante walnut sauce. It has a fresh flavor and walnuts. It is similiar to a Persian one, but it is much better and is not all mushed up.

                    2 Replies
                      1. re: paprkutr

                        ha! My sister lives and breathes by fesenjoon, the Persian stew you're talking about. Personally it's not my favorite...I just never like the taste of pom juice very much. Thanks for this though, perhaps I'd like it more!

                      2. If you have a wok and pantry stocked with staples like rice vinegar, sesame oil, light and dark soy sauce, bean paste, etc., you could have many days of fun with a decent Chinese cookbook. A recipe I ran across on this site finally helped me figure out how to get the right texture for the chicken in a stir-fry (and the whole recipe isn't bad either).


                        7 Replies
                        1. re: Raids

                          I've got the cookbook that that recipe came from, and I made that chicken about a week or two ago. It was absolutely delicious! Of course, never one to leave a printed recipe as-is, I eliminated the bamboo shoots (which I really don't like), and added sugar snap peas and baby bok choy. That velveting technique is interesting, and it really enhances the dish.

                          1. re: CindyJ

                            Would you recommend the cookbook as a whole? Is it full of other technique learning opportunities like the velveting technique? Because if so, I think I need it.

                            1. re: Raids

                              If you enjoy stir-frying, I'd highly recommend it. It's highly readable, and in addition to the great recipes, it's full of beautiful photos. Besides velveting, there are other techniques and wok "wisdom" included as well as good information about ingredients and utensils. I wouldn't say it's "full" of other techniques and learning opportunities, but it is definitely informative.

                              You might want to do what I did before purchasing it -- I borrowed a copy from my local library and tried it for a while. I was convinced pretty quickly that this was a book I wanted to own. I've also got one of Grace Young's other books, "The Breath of a Wok."

                          2. re: Raids

                            In that vein, I use poached or leftover chicken breast cut into strips in this recipe for Hot & Sour soup: http://chowhound.chow.com/topics/6638... but it would be wonderful with the velveted chicken as well. (I grew up eating takeout from the NE and traditionally we'd see pork in the soup, but chicken works every bit as well IMO. That may be the first and last time I say that phrase, btw.


                            ETA: It occurs to me that I may not have any amazing chicken breast recipes. That's sad.

                            1. re: shanagain

                              ohh great idea for leftover chicken!

                            2. re: Raids

                              I think this is what I will make for dinner tonight, however, is there a substitute for the chinese wine or sherry as I don't have anything like that on hand, think I have some red wine vinegar but that's about it.

                              1. re: nsstampqueen

                                well, the best vinegar substitute would be rice vinegar. barring that, do you have any dry white wine on hand?

                            3. Pound out boneless, skinless chicken breasts to 1/4" thickness (or use tenderloin pieces). Dredge in flour and brown in margarine.

                              Place in shallow baking dish or crockpot, overlapping as necessary.

                              Add a little more margarine to the frying pan and add some salt and pepper to taste, ~1/2 cup cream or half/half (I have even used fat-free half/half), and ~2 cups of chicken broth (sometimes I double this part for extra sauce). Pour over the chicken and bake 50-60 mins or leave in crock pot for a few hours on low. After chicken is done, remove it from sauce and thicken with a paste of about 1/2 cup flour and 1/4 water. Squeeze in lemon juice from 2-5 lemons (to taste). Garnish with lemon slices and fresh chopped parsley. Great with rice or noodles. I especially like to serve it with asparagus - the lemony sauce goes great!

                              3 Replies
                              1. re: cooking_geek

                                Why margarine? I have only seen that as a fat in old recipes.

                                1. re: roxlet

                                  roxlet, many people still cook with margarine for a variety of reasons. though it wouldn't matter in this recipe, some use it because they keep kosher, or can't tolerate dairy. it's also lower in saturated fat (and most are lower in cholesterol) than butter. then again, it could just be an issue of taste preference...or habit :)

                                  anyway, looking at the recipe it seems like you could easily substitute butter for the margarine.

                                  1. re: roxlet

                                    I tried using butter once in this recipe, but it burns so easily. If you are talented, you can do it without scorching the butter. :-) I use Nucoa margarine - I like it best for the frying pan - it doesn't burn easily.

                                2. Cut 1 lb boneless skinless chicken breasts into strips. Dredge lightly in seasoned flour, then brown in a mixture of 1 T of OO and 1 T butter. When browned, add 1/2 cup chopped shallots, and stir, then add 8 ounces trimmed and sliced shitake mushrooms, and season with salt and pepper. Stir again, then add 1/2 cup white wine, reduce heat to medium low, cover and cook for about 15 minutes, until chicken and mushrooms are cooked through. Remove cover, add 1/2 cup cream and reduce for a few minutes. Season with salt and pepper to taste, and serve over penne pasta. It's simple, but yummy and quick; add a salad and you've got dinner.

                                  4 Replies
                                  1. re: Niki in Dayton

                                    I make a very similar dish but with creminis, and the addition of lemon juice and dijon plus more cream. Occasionally I'll butterfly & pound the chicken thin instead of cutting into strips for more of a piccata-esque prep of the chicken itself. (What is that called - when you pound, dust w/flour and saute? Milanese is usually egg and crumbs, right? My brain refuses to dredge - no pun intended - the information up for me.)

                                    1. re: shanagain

                                      I call it scallopini, but have no idea if that's actually correct - it's what my Italian mama called either chicken or veal pounded flat, floured, and sauted.

                                      1. re: Niki in Dayton

                                        I do/did a couple of dishes based on this technique. One a sweet one my kids loved years ago that involves adding Chambord to the browned breaded chicken, cover and simmer in the oven. The chicken comes out very tender even thought it's been cooked for a while due to the pounding and the liquid. A less sweet dish with the use of sherry or marsala wine instead of the Chambord works well too.

                                        1. re: Niki in Dayton

                                          Yes, that's it! And thank you, I never would've come up with it - it's been that kind of decade. ;)

                                    2. Fresh local cream so fatty it's practically yellow (that is, cream-coloured)
                                      1 vanilla bean
                                      2 large chicken breasts (or 4 teeny ones) cut into bite-sized pieces
                                      2 medium japanese yams, peeled and cut into pieces of the same size as chicken

                                      Simmer the cream and vanilla until your kitchen reminds you of why people used to consider vanilla exotic and exciting. Add salt to taste and simmer for a minute. Add yams and cook until mostly cooked (but not totally). Add chicken. When chicken is done, eat. I chose to serve this with fresh lomein noodles, cooked in the sauce (thus, I used more cream than I would have had I not chosen to add a 2nd starch), since the springy texture provided a good contrast, but I don't see why spaghetti wouldn't work.

                                      Healthy? Nah. You might as well just pack fat onto your body directly. But good? Oh yeah. And the smell? It's like heaven, if heaven smelled like fresh vanilla beans all the time. It's not the most amazing sounding dish, I grant, and it certainly doesn't sound terribly flavourful what with salt being the only seasoning, but hey, it's good and is certainly a different option than the norm. And then you can stick that vanilla bean carcass into some vodka and have some real fun! :)

                                      7 Replies
                                      1. re: Ali

                                        Oh my word, that sounds amazing! And I am so ticked I didn't read this before preparing my chicken breasts another way tonight! Vanilla is God's own perfume...

                                        1. re: Ali

                                          First time I had a dish like this was in a restaurant in Orlando. They used grouper as the protein but the sweet potatoes in this case were infused with vanilla bean and dice jalapenos. The sweet and hot really works well together.

                                          1. re: scubadoo97

                                            I did think about adding in a spicy element (of course, my thought was more along the lines of a serano than a jalapeno) but opted to keep it simple to let the ingredients come through, especially since I had been waiting a few weeks to be able to gather these ingredients together - the farmers' market and I were not on the same ingredient schedule. I didn't even used pepper in this dish, and while the lightly floral tang of a white pepper would have been a good addition, I reined myself in (it was hard - pepper is one of my fav. ingredients).

                                            As for the protein, well, as soon as I found the potatoes and ran across fresh lo mein noodles, I knew chicken was going to be on the menu (not a fan of chicken, by the way), but fish was in the original plan since it's a classic vanilla poached protein (if such a dish could be termed classic).

                                            1. re: Ali

                                              Ali you would be amazed at how well a little heat goes with the sweet flavors of the vanilla infused sweet potatoes. Chipotle works well for the heat too.

                                          2. re: Ali

                                            i've never heard of anything like this! also, where can one buy Japanese yams, I've only had it once in my life but never recall seeing it at a grocery...

                                            1. re: ucanahdooit

                                              urcanahdooit - while I can't recall ever seeing Japanese yams at a Japanese grocer, I've seen them at many other asian grocery stores (Chinese, Vietnamese, etc - this time, I got them from a Korean store). It's the red-purple skinned ones with white-yellow interiors.

                                              This choice was just because I like the very slight sweetness but high starch level of the Japanese yams (and they don't fall apart super easily). If you wanted, I suppose a Yukon gold potato would do, too.

                                          3. Either something like a Thai Red Curry using aroy-d paste and chaokoh coconut milk or Chicken Tikka Masala (google for vikas khanna's recipe, or any other good recipe on chowhound) or butter chicken


                                            simple fried chicken, with the breasts cut up into strips like tenderloins (I like Emeril Lagasse's recipe for fried chicken with the seasoned flour)

                                            stuffing them with parm cheese is also usually nice - with or without breading

                                            I also like chicken breasts with just salt/pepper, maybe some cayenne, sauteed in a heavy pan so that a crust develops (and finished in the oven if necessary) - this can be very tasty if done right. Served with some rice, maybe even risotto if you want to get fancy, with a good glass of wine. A "happy meal" that isn't too unhealthy (assuming you don't have risotto, lol)

                                            also you can make them buffalo wing style with hot sauce and butter (try to get some sort of crust on them first), you can wrap them in bacon, you can cook them in different sorts of fat (the best chicken tenderloins I've ever had were cooked in a pan that I just finished cooking a ribeye in....I cooked the ribeye in olive oil then cooked the tenderloins, got a great crust of course but something about that beefy fat made it like 10x better...no wonder mcdonalds did that to their fries

                                            as you can see, the possibilities are endless..I even saw a video posted here where chicken breast is made into a MOUSSE for inclusion in some version of "turducken"

                                            1. Baked Chicken Paella: Cut boned skinless breasts in chunks and brown in oil. Set chicken aside and in same skillet saute chopped onion, green pepper, and mushrooms. Add washed raw rice and saute it a little. Add a bag of frozen peas, some olives, salt,and saffron. Put chicken in BIG rectangular Pyrex dish and pour rice/veg mixture on top. Pour in chicken stock as full as you can.; Cover tightly with foil and bake @ 350 about an hour until rice is done but not split---add more stock if needed. Garnish top with canned roasted red peppers. Is this some work? Yes, but it makes a ton---good for a party or for having a lot left over to freeze for later zapping. I like it served with grated Parmesan cheese. PS Once in a vacation rental where I had no oven I made this in the microwave and it was fine. Could also add shrimp, chunks of ham, whatever. Also handy for party since you don't have to stand over it while it cooks.

                                              1. I used to do an "assembly line" like stuffed chicken breast when I found them on sale. I'd do an assortment of stuffings and then individually wrap and freeze them. I would then thaw one out, cover in panko crumbs, and surround with baby red tomatoes, rosemary, whole garlic cloves and olive oil. 45 minutes later I'd have a "brainless" meal with a tossed salad.

                                                I've used a wide variety of stuffings, like wild rice & mushroom, ortega chile & cheese, you name it.

                                                1. Mango chicken - fry some chopped onion in a little butter, add diced, cooked chicken (great for leftovers, or otherwise I poach the chicken first - or you could just fry it along with the onions), season with a little salt, pepper, paprika... maybe some cayenne pepper. Add a good glop of cream and some fresh mango, heat through, serve over your favourite rice, garnished with chopped parsley

                                                  Sometimes I add something green to the mix, such as broccoli, beans, or some snow peas.

                                                  1. Please don't laugh. Or flame. This is a slightly customized Mr. Food recipe. Bake breasts at 400 degrees for 20 minutes. While that's happening, combine 14.5 oz can of tomatoes, your choice of brand, either diced or mashed up in the can when you open with 2 TB cornstarch and 2 tsp or so of whatever herbs you like. we like Trader Joe's 21 Seasoning Salute. add 3 TB or so grated Parm, heat until thickened, and pour over the chicken. Bake 5-10 minutes more until bubbly. With orzo and a salad this is dang good.

                                                    1. This is so easy and so good ~

                                                      Delicious Creamy Chicken Curry!

                                                      1 chicken divided into pieces (I used 2 boneless, skinless halves, divided into three pieces)
                                                      1 cup creamn, half and half, or milk (I used milk)
                                                      1/3 cup Chutney (I used TJ's Mango, Ginger)
                                                      1 teaspoon cumin
                                                      2 teaspoons curry powder (I used Madras)
                                                      3/4 tsp. tumeric
                                                      1 Tablespoon wholegrain mustard (I used Dijon)
                                                      3 Tablespoons olive oil

                                                      Cut the chicken pieces and brown in olive oil.

                                                      In the meantime, mix the other ingredients in a bowl.

                                                      Turn the heat down on the chicken, and pour the other ingredients over the browned pieces. Allow to simmer for 15 minutes and serve on a bed of Basmati rice with a simple salad on the side.

                                                      2 Replies
                                                      1. re: mcel215

                                                        i do a variation on this, usually with fat free evaporated milk, low fat Greek yogurt or low fat sour cream, and it's delicious! i skip the prepared chutney, and add a little tamarind paste, freshly grated ginger and garlic, some incarnation of chili for heat, sauteed vegetables (red onion, mushrooms, bell pepper & occasionally zucchini), amchur powder & freshly grated ginger. garnish it with sliced green onion. YUM.

                                                        okay, so maybe it's not *that* similar, but i still refer to it as creamy chicken curry in my head :)

                                                      2. Not *amazing* per se, but I make stuffed chicken breasts as a quick and easy dinner. Pretty versatile and easy to change around depending on what you like/have around the house.

                                                        Butterfly the breast and marinate it in olive oil w/spices mixed in (I usually use lemon juice, crushed peppercorns and garlic powder). Stuff the breast w/whatever cheese/veg/etc you have (I like feta cheese and crumbled bacon). Toothpick the breast closed and bake.

                                                        Easy and filling and super tasty :)

                                                        1. This is a delicious recipe, especially if you love apples. It's a bit rich, but so tasty. As an added plus, you can use some of the Applejack to make yourself a Jack Rose cocktail :-))

                                                          Chicken with Apple-Brandy Cream Sauce

                                                          3 Tablespoons butter
                                                          4 skinless, boneless chicken breast halves
                                                          All-purpose flour
                                                          3 Golden Delicious apples - peeled, cored, and sliced
                                                          1/2 cup applejack or Calvados
                                                          1/4 cup brandy
                                                          1 cup whipping cream

                                                          Melt butter in large, heavy skillet over medium-high heat. Season chicken with salt and pepper. Coat with flour, shaking off excess. Add chicken to skillet and cook until brown on both sides and cooked through, about 4 minutes per side. Transfer to platter. Transfer all but 1 Tablespoon butter from skillet. Add apples and both brandies; simmer over medium heat until apples are tender and liquid is slightly syrupy, about 7 minutes. Using a slotted spoon, transfer apples to platter with chicken. Add cream to skillet; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper. Return chicken and apples to skillet and heat through, about 2 minutes. Arrange chicken on plates. Spoon apples and sauce over chicken and serve. Serves: 6.

                                                          3 Replies
                                                          1. re: mschow

                                                            Sounds yummy ~ BTW, I know the Calvado is expensive, how about Applejack?

                                                            1. re: mcel215

                                                              A 750 ml bottle of Lairds Applejack is around $17 here in NJ. Ths Calvados is very expensive, so the applejack is what I purchase.

                                                            1. I haven't made it in years - and it is a bit more time consuming - but my family loved Chicken Kiev for special dinners.

                                                              1. Goodness - it's such a versatile part of the bird (speaking of boneless skinless here), I don't know how you could ever get bored.

                                                                I use it in all sorts of Asian stirfries, pound it out into scallopini/cutlets & saute it up a la "Piccata" & "Marsala" styles, cut pockets into it & stuff it with all sorts of combinations - arugula, spinach, goat cheese, blue cheese, sundried tomatoes, etc., etc. Bake covered with basil pesto & cheese or "Parmagian" style (either plated or made into a sub sandwich).

                                                                The list of what to do with them is endless.