This Chicken Orzo Soup is enhanced with lemon, coriander and dill. Bright and springy, this soup is tangy, light and delicious! Here’s a light and nourishing soup to celebrate the season’s changing. Chicken Orzo Soup is inspired by sprin…
This Chicken Orzo Soup is enhanced with lemon, coriander and dill. Bright and springy, this soup is tangy, light and delicious! Here’s a light and nourishing soup to celebrate the season’s changing. Chicken Orzo Soup is inspired by spring. It’s still a little chilly outside but the bright and zesty flavors of this soup, sing of what’s to…
Oh, chicken breast, how do I love thee? Let me count the ways! They’reIt’s good served hot or cold. You can poach, saute, bake, or fry them. Best of all, their mild flavor and versatility make them the perfect vehicle for all sorts of flavor combinations and ingredients. Whether you’re craving a hearty salad for lunch, a saucy stovetop dinner, an oven-baked family dinner, or a delicious, indulgent one-pot dish — you can count on the humble chicken breast to be the absolute star in your weekly meal plan! And with this roundup of Quick & Easy Chicken Breast Recipes, you will never tire of them.
Easy CHICKEN SALADS
Boneless, skinless chicken breast is one of the best, budget-friendly sources of protein available at the supermarket. And since chicken breasts are great served hot or cold, they’re a meal prep mainstay! Picking up a store-bought rotisserie chicken is a simple, time-saving way to eat a meal without spending all night at the stove. Here are three classic chicken salad recipes that transform chicken into a satisfying meal in just 15 minutes:
Chicken Salad with Apples
This chicken salad is packed with sweet and crunchy apples, tart dried cranberries, and a light and creamy homemade dressing.
This Chicken Salad with Apples and cranberries is such a classic way to serve chicken. It makes a perfect lunch, or light and easy dinner. It’s easy to prepare, super filling, and the perfect cold meal. It’s full of different textures and flavors, and is easy to switch up depending on your taste!
Broccoli Cheddar Chicken Salad
This chunky chopped Broccoli Cheddar Chicken Salad is a great fresh salad that can be eaten on its own or turned into several different easy lunch ideas!
Broccoli is a lot like chicken breast. It’s filling, versatile, and can be prepared and served in so many ways! Next time you have some fresh broccoli on hand, you’ve got to try out this Broccoli Cheddar Chicken Salad! It’s so good, you’ll be singing broccoli’s praises as you devour every last bite.
Crunchy Kale and Chicken Salad
This Crunchy Kale and Chicken Salad is full of flavor, texture, and a tangy-sweet homemade dressing. It's perfect for your weekly meal prep!
Kale is super yummy on its own, but pairing it with a ton of other flavors and ingredients as we do in this Crunchy Kale and Chicken Salad is a great way to turn it into a satisfying meal! That being said, if you’re not a fan of kale, you can swap it with whatever crunchy green you like best. This recipe also includes a wonderfully easy honey mustard vinaigrette that will amp up the flavor of almost any salad in your arsenal.
Easy SKILLET and BAKED CHICKEN recipes
Cooking chicken breast on the stovetop or in the oven is an excellent way to get dinner on the table in around 30 minutes. They thaw and cook quickly. And since almost everything is good with chicken, it’s the easiest choice to pair with whatever other ingredients you have on hand. Check out these easy chicken dinners to shake up your weekly meal plan:
Creamy Pesto Chicken
Creamy pesto chicken is a fast, easy, and impressive main dish for dinner, whether you just want to treat yourself or impress guests!
You can put pesto on just about anything, but it is particularly delicious with chicken breast! This Creamy Pesto Chicken has a super lush, decadent sauce, and you won’t want to waste a single drop! Make sure to serve it with garlic bread, or spoon it over pasta or rice to soak it all up.
Easy Pesto Chicken and Vegetables
This Easy Pesto Chicken and Vegetables meal prep is super fast and easy, and holds up well in the fridge for tasty lunches all week!
Pesto is a super versatile ingredient and makes a great sauce for more than just pasta! So add a dollop to your next stir fry! This Easy Pesto Chicken and Vegetablesis a lighter dish, but is absolutely bursting with flavor. Since the variety of vegetables you can add to this recipe is nearly endless, it’s the perfect way to clean out the fridge!
Easy Lemon Pepper Chicken
These Easy Lemon Pepper Chicken Breasts are so tender and juicy, and you'll want to spoon that delicious pan sauce over EVERYTHING.
The best way to keep chicken breast feeling fresh in your dinner rotation is to pair it with punchy ingredients, like lemon, to really make it shine. The best part about this Easy Lemon Pepper Chicken? There’s no need for fresh lemons! Instead, we use budget-friendly alternatives that are easier to always have on hand.
BBQ Cheddar Baked Chicken
Forget boring or bland baked chicken breasts, this BBQ Cheddar Baked Chicken is going to be the star of your dinner plate.
Want to talk about an iconic chicken dinner recipe? It’s this BBQ Cheddar Baked Chicken. There’s absolutely no better, easier way to serve up chicken breast baked in the oven than smothering it in your favorite barbeque sauce and cheddar cheese. Sending it on a trip to the oven ensures it gets sticky, caramelized, and decadent.
ONE-POT chicken recipes
Cooking one-pot meals is “like riding a bike.” Once you learn how to make them, they really are that easy. Here are a few of our most popular one-pot recipes with chicken breast:
One Pot Creamy Cajun Chicken Pasta
Cook a complete dinner in one pot with this Creamy Cajun Chicken Pasta, using mostly pantry-stable items. Perfect for busy weeknights!
If there was a Budget Bytes Recipe Hall of Fame, thisOne-Pot Creamy Cajun Chicken Pasta would absolutely be one of them! This fantastic recipe unites our foolproof one-pot methods with classic Cajun spices. The heat level of this dish is very moderate, so it’s approachable for everyone, but feel free to kick it up a notch if that’s what you like!
One Pot Creamy Pesto Chicken Pasta
This super lush and Creamy Pesto Chicken Pasta is perfect for busy weeknights. Everything cooks in one pot and is done in under 30 minutes!
One of our go-to ways to cook chicken breast is simmering it in a creamy, decadent pesto sauce. Add whatever veggies we have on hand to round it out into a full meal. Since serving it with pasta is an obvious choice, we might as well cook it in one pot! While this One-Pot Creamy Pesto Chicken Pasta won’t do the dishes for you, but it really helps!
One Pot Teriyaki Chicken and Rice
This One Pot Teriyaki Chicken and Rice is an easy and satisfying meal that the whole family will love. It also meal preps well for lunches all week!
This Asian-inspired One-Pot Teriyaki Chicken and Rice is packed with veggies but requires very little chopping. The leftovers are also amazing, which makes it an easy choice for meal prep. Don’t be deterred if you’re a rice-cooking novice, you can always prepare the rice in a separate pot!
no winner-winner chicken dinner?
We have tons more to peruse! Here are some of our MOST POPULAR quick chicken recipes:
My quick and easy, classic chicken salad recipe made healthier and lighter to make the perfect homemade chicken salad sandwich. The perfect cold lunch for meal prep! Easy Chicken Salad Recipe This Classic Chicken Salad recipe, made with simple ingredie…
My quick and easy, classic chicken salad recipe made healthier and lighter to make the perfect homemade chicken salad sandwich. The perfect cold lunch for meal prep! Easy Chicken Salad Recipe This Classic Chicken Salad recipe, made with simple ingredients is perfect for make-ahead lunches. There’s so many ways to eat it, like as a
Filipino Adobo Chicken, the national dish of the philippines is the most delicious chicken braised in vinegar, soy sauce and lots of garlic. Filipino Adobo Chicken This easy, savory chicken dish has become a staple in my home. As it simmers, your kitch…
Filipino Adobo Chicken, the national dish of the philippines is the most delicious chicken braised in vinegar, soy sauce and lots of garlic. Filipino Adobo Chicken This easy, savory chicken dish has become a staple in my home. As it simmers, your kitchen fills with an intoxicatingly sweet and sour aroma that will leave you
This Chicken Alfredo Bake is the ultimate, crowd-pleasing casserole! This creamy and indulgent pasta bake will become one of your favorite dishes to prepare, too, because it’s super easy to make ahead and then assemble just before baking. Not to mention, it’s so cheesy and delicious that everyone will ask for seconds! (That’s right, no leftovers in sight!)
What is a chicken alfredo bake?
This Baked Chicken Alfredo is a fun spin on one of our most popular dinner recipes: Chicken Alfredo. We take the stovetop version of this dish to the next level by sending it on a trip to the oven…blanketed with seasoned breadcrumbs and tons of shredded cheese! (Because what could be better?!)
Ingredients & substitutions
Chicken: We used boneless, skinless chicken breasts in this recipe, but you could also use boneless, skinless chicken thighs or 2 cups of rotisserie chicken.
Alfredo Sauce: We made a double batch of our Homemade Alfredo Sauce (what we call an “Ameri-fredo sauce”) in the same skillet we used to cook the chicken. It can also be substituted with around 3 cups (or 24 oz.) of store-bought alfredo sauce. (But I promise, ours is better!)
Pasta: We used rotini in our pasta bake because it grabs onto that creamy sauce oh-so-well! Any medium-sized pasta like fusilli, penne, macaroni, or rigatoni works, too.
Frozen Vegetables: We added some frozen broccoli because the dish needed something fresh to balance out all the other rich ingredients. If you don’t like broccoli, try frozen peas, or a frozen vegetable mix (like ones with diced carrots, peas, and corn).
Buttered Breadcrumbs: Making buttery, seasoned breadcrumbs from scratch with panko will ensure the topping is as crispy and delicious as possible. Seasoning them yourself also gives you full control over the flavor. But they could be replaced with store-bought, seasoned Italian breadcrumbs or fresh breadcrumbs if desired.
MAKE AHEAD & AVOID LEFTOVERS
This is one of the dreamiest recipes of all time…but it isn’t quite as creamy and dreamy once reheated. For that reason, we suggest making a half batch instead of planning on a lot of leftovers. On the other hand, since every individual element of this recipe can be made ahead and kept in the fridge for up to 4 days, you could still make up the whole recipe and just bake it up at different times! Here’s how to prepare this pasta bake ahead of time:
Mix up the prepared chicken, cooked pasta, and thawed broccoli. Split the mixture into smaller portions. Store each serving in a glass container separately from the alfredo sauce. (If you want to mix the sauce in ahead of time, I guess you could — but it may soak into the cooked pasta over time.)
When you’re ready to bake up a serving, let it sit a room temperature for a few minutes (to slightly warm the glass dish), mix in the alfredo sauce, and top with cheese and breadcrumbs.
Bake for 20-25 minutes, or until the center of the pasta bake reaches an internal temperature of 165℉, and the toppings achieve the same visual cues in the recipe).
I swear, y’all….this recipe is SUPER EASY to throw together. (Despite the long ingredient list and the number of steps!)It’s also a great blueprint for making just about any pasta bake you can dream up!
Transform stovetop chicken alfredo into a super-cheesy, decadent casserole with this Chicken Alfredo Bake recipe! It’s super easy to make (or make ahead!), and so delicious there won’t be any leftovers!
Cut the chicken breasts into 1” chunks. Coat the chicken with 1 tablespoons of oil and season it with the grated Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper.
Heat 1 tablespoons of oil in a large skillet over medium heat. Sear the chicken until the bottom of each piece is brown and the sides start to turn white (about 5 minutes).
Add 3 tablespoons of water to the pan, releasing the chicken pieces from the bottom of the skillet, and flip each one. Continue cooking until the chicken is evenly browned on all sides and fully cooked in the center (about 5 minutes). Remove the chicken from the skillet, leaving behind any stuck-on bits of chicken to flavor the alfredo sauce.
Melt the butter in a small skillet over medium heat. Once the butter has completely melted, stir in the panko breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper.
Toast the breadcrumbs, stirring occasionally, until all the butter is absorbed and the breadcrumbs are toasted and golden but not brown (about 5 minutes).
Transfer the breadcrumbs to a bowl to stop the cooking process and set them aside to cool.
Melt the butter over medium heat in the same large skillet used to cook the chicken (without wiping it out). Add the minced garlic and sauté until fragrant (about 2 minutes).
Whisk in the heavy cream, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper. Let it come up to a boil, stirring occasionally (about 5 minutes).
Turn the heat down to low, and add 1.5 cups of shredded cheese a handful at a time, whisking until the cheese is fully melted before adding more (about 5 minutes). The alfredo sauce will continue to thicken as it cools.
Preheat the oven to 375℉. Thaw the frozen broccoli in a colander, breaking down any large florets into bite-size pieces. Set aside.
At the same time, boil a large pot of water on high heat. Once the water is rapidly boiling, add the rotini and cook until it is just tender (about 7 minutes). Do not overcook the pasta, as it will soften further in the oven. Drain the pasta in a colander and set aside.
Mix together the cooked chicken, cooked pasta, thawed broccoli, and alfredo sauce in a casserole dish. Top the casserole with ½ cup of shredded cheese and the toasted breadcrumbs.
Bake the casserole until all the cheese is melted and the breadcrumbs are golden brown (about 25-30 minutes).
How to Make Chicken Alfredo Bake – Step by Step Photos
Cut 2 chicken breasts into 1” chunks. Combine 1 tablespoon of grated Parmesan cheese, 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of garlic powder, 1/2 teaspoon red pepper flakes, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Coat the chunks of chicken in 1 tablespoon of olive oil and then toss them in the seasoning mixture.
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. Saute the chicken until the bottom of each piece is brown and the sides start to turn white (About 10 minutes). Add 3 tablespoons of water to release the chicken from the skillet, and flip each piece. Continue cooking the chicken until cooked through and no pink remains (About 5 minutes). Remove the chicken from the skillet and set aside to cool. Also, reserve the pan (without wiping it out!) to use when cooking the alfredo sauce.
While the chicken is cooking, melt 2 tablespoons of butter in a small skillet over medium heat. Once the butter has completely melted, stir in 1/2 cup panko breadcrumbs, 1/4 teaspoon of Italian seasoning, 1/4 teaspoon of garlic powder, 1/4 teaspoon of red pepper flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toast the breadcrumbs, stirring occasionally, until all the butter is absorbed and the breadcrumbs are toasted and golden but not brown. (About 7 minutes.) Set aside to cool.
In the same large skillet used to cook the chicken (without wiping it out), melt 4 tablespoons of butter on medium heat. Add the minced garlic and saute until fragrant. (About 2 minutes.) Use a metal whisk to scrape up the stuck bits of chicken and seasonings left behind in the pan as you cook the garlic, which will infuse the alfredo sauce with tons of flavor!
Whisk in 2 cups of heavy cream. Then add 1/4 teaspoon of Italian seasoning, 1/4 teaspoon of garlic powder, 1/4 teaspoon of red pepper flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Let the cream come up to a boil, stirring occasionally. (About 5 minutes.)
Turn the heat down to low, and add 1½ cups of shredded cheese a handful at a time, whisking until the cheese is fully melted. (About 5 minutes.)
The alfredo sauce will continue to thicken as it cools.
Preheat the oven to 375℉. Thaw the frozen broccoli in a colander, breaking down any large florets into bite-size pieces. At the same time, boil a large pot of water on high heat. Once the water is rapidly boiling, add the rotini and cook until it is just tender. (About 7 minutes). Do not overcook the pasta, as it will soften further in the oven. Set the cooked pasta and broccoli aside.
Mix together the cooked chicken, cooked pasta, and thawed broccoli in a casserole dish. Pour over the alfredo sauce and stir well.
Top the casserole with ½ cup of shredded Italian cheese and then sprinkle over 1/2 cup of buttered breadcrumbs.
Bake the casserole until all the cheese is melted and the breadcrumbs are golden brown (About 25-30 minutes).
I’m craving this meal again — just LOOKING at it! ~Marion :)
This hearty cabbage soup with chicken, pork and lots of vegetables is a simple one pot meal. Cabbage Soup with Chicken and Pork There’s nothing like a hearty soup in middle of winter. This cabbage soup is perfect comfort food for a cold winter ni…
This hearty cabbage soup with chicken, pork and lots of vegetables is a simple one pot meal. Cabbage Soup with Chicken and Pork There’s nothing like a hearty soup in middle of winter. This cabbage soup is perfect comfort food for a cold winter night and loaded with veggies! A few of my other favorite