Easy Chicken Breast Recipe
A fuss-free, healthy meal that turns simple chicken breast into succulent, family-friendly magic in under 30 minutes.
Full Recipe Introduction
If you’ve ever stared blankly into your fridge after a long day, wondering how to create a quick dinner that’s both nourishing and downright tasty, this Easy Chicken Breast Recipe is your new best friend. I first whipped up this simple preparation on a hectic Tuesday evening, inspired by my mother’s no-fail weeknight classics—and boy, does it deliver. With just a handful of pantry staples and minimal prep, you get moist, protein-packed chicken that’s low in fat yet high on flavor. According to a 2024 USDA study, boneless skinless chicken breast averages 31 grams of protein and under 4 grams of fat per 100-gram serving, making it a top pick for anyone aiming for a healthy meal without skimping on taste. Whether you’re feeding picky kids, hosting a casual get-together, or planning a quick dinner for two, this recipe adapts like a charm—and even tastes better the next day.
H2: Why You’ll Love This Easy Chicken Breast Recipe
- Ready in under 30 minutes—perfect for hectic weeknight dinners
- Uses simple ingredients you likely have on hand
- Flexible seasoning makes it ideal for picky eaters or adventurous palates
- High-protein, low-fat healthy meal that fits balanced-diet plans
- Family-friendly: kids adore the mild garlic-butter flavor
- Minimal cleanup: one skillet does all the work
- Succulent chicken every time—no dry bites here
- Budget-wise: boneless skinless chicken breast is wallet-friendly
H2: Ingredients for This Easy Chicken Breast Recipe
• 4 boneless, skinless chicken breasts (6 ounces each; look for USDA Choice or organic)
• 1 tablespoon extra-virgin olive oil (or avocado oil)
• 2 tablespoons unsalted butter (whole butter for creaminess)
• 3 cloves garlic, finely minced (sub with 1 teaspoon garlic powder in a pinch)
• 1 teaspoon kosher salt (use Diamond Crystal or Morton’s)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried Italian seasoning (or herbes de Provence)
• ½ teaspoon smoked paprika (for subtle warmth)
• Juice of half a lemon (about 1 tablespoon; adds brightness)
• Fresh parsley, chopped, for garnish (optional)
Tips:
– Pat chicken dry with paper towels for better browning.
– Let meat sit at room temperature for 10–15 minutes before cooking to lock in juices.
– If you like a richer sauce, swirl in a splash of low-sodium chicken broth at the end.
H2: Directions for Your Easy Chicken Breast Recipe
- Season and rest: Sprinkle salt, pepper, Italian seasoning, and smoked paprika evenly over both sides of each chicken breast. Let sit on a plate for 10 minutes—this simple pause helps flavors meld (and gives you time to set the table).
- Heat your skillet: Warm the olive oil over medium-high heat in a heavy skillet (cast iron if you have it)—you want a gentle sizzle when the chicken hits the pan.
- Sear the chicken: Carefully place breasts in the hot pan; avoid crowding. Cook undisturbed for 4–5 minutes until golden brown on the bottom. Flip and cook another 4 minutes. (You’re aiming for an internal temp of 160°F before resting.)
- Add garlic and butter: Reduce heat to medium. Tuck the garlic around chicken and let it scent the pan for 30 seconds, then drop in the butter. As it melts, spoon it over the chicken—this basting trick ensures each bite stays succulent.
- Finish with lemon: Squeeze fresh lemon juice over the breasts, swirl the pan once, then turn off the heat. Cover loosely with foil and let rest for 5 minutes (carryover cooking takes it to a safe 165°F).
- Serve and garnish: Transfer chicken to a platter, drizzle any buttery pan juices on top, and scatter chopped parsley for color. Pair with steamed veggies, a crisp salad, or garlic rice.
H2: Servings & Timing
Serves: 4
Prep Time: 10 minutes (plus 10 minutes seasoning rest)
Cook Time: 12 minutes
Rest Time: 5 minutes
Total Time: about 30 minutes—perfect for a speedy weeknight dinner or a last-minute healthy meal
H2: Variations
• Spicy kick: swap smoked paprika for ½ teaspoon cayenne and add a dash of hot sauce.
• Citrus herb: replace Italian seasoning with 1 teaspoon chopped fresh rosemary and thyme.
• Asian twist: use sesame oil instead of olive oil and drizzle with teriyaki sauce at the end.
• Creamy mushroom: remove chicken, sauté sliced mushrooms in butter, stir in ¼ cup heavy cream, then return chicken to coat.
• Dairy-free: skip butter and finish with a drizzle of extra-virgin olive oil and lemon zest.
H2: Storage & Reheating
Store cooled chicken in an airtight container in the fridge for up to 3 days. For longer keeping, freeze portions in freezer-safe bags (up to 1 month). To reheat:
– Oven: preheat to 325°F, place chicken in a baking dish, cover with foil, heat for 10–12 minutes until warmed through.
– Microwave: cover loosely, heat on medium power in 30-second bursts to avoid drying.
Make-ahead tip: season chicken and store in a zip-top bag up to 8 hours before cooking—just bring to room temp before searing.
H2: Notes
- Even heat is key: a temperamental burner leads to uneven browning, so adjust flame as needed.
- Don’t rush the rest: that 5-minute pause lets juices redistribute—you’ll thank me later when every bite stays moist.
- If chicken is extra thick, slice horizontally to create two thinner cutlets; they cook faster and more evenly.
- Experiment with compound butters—mix softened butter with herbs or sun-dried tomatoes for next-level flavor.
H2: FAQs
Q: Can I use frozen chicken breasts?
A: Thaw completely in the fridge (about 24 hours) before cooking; cooking from frozen leads to uneven results.
Q: Why did my chicken turn out dry?
A: Likely overcooked—invest in an instant-read thermometer and pull at 160°F, resting to reach 165°F.
Q: Can I grill instead of pan-sear?
A: Absolutely—preheat grill to medium-high, oil grates, and grill 6–7 minutes per side until done.
Q: How do I make this lower sodium?
A: Reduce salt to ½ teaspoon and skip added salt in garnish; the lemon and herbs still deliver bright flavor.
Q: Is this recipe meal-prep friendly?
A: Yes—slice cooked chicken and pack with grains and veggies for four days of lunches.
Q: What’s a good side dish?
A: Quick garlic green beans, roasted sweet potatoes, or a tangy kale salad all pair beautifully.
Q: Can I double the recipe?
A: Sure—use a larger skillet or cook in batches to avoid overcrowding.
Q: How can I add more veggies into the pan?
A: Toss thin-sliced zucchini or bell peppers in during the last 3 minutes of cooking for a one-pan meal.
H2: Conclusion
This Easy Chicken Breast Recipe checks every box: quick, healthy, and utterly delicious, making it my go-to for weeknight dinners or casual family gatherings. Give it a try tonight—drop a comment with your tweaks, share a photo, or explore more of my simple recipes (like my one-pan salmon dinner or five-ingredient beef stir-fry). Happy cooking!
Baked Potato Chicken and Broccoli Casserole
Ingredients
- 4 large russet potatoes washed and scrubbed
- 2 cups cooked chicken diced or shredded
- 2 cups broccoli florets blanched
- 1 1/2 cups cheddar cheese shredded
- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- Salt and pepper to taste
- Chopped fresh chives or green onions optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Place the washed and scrubbed potatoes directly on the oven rack and bake for 45-60 minutes, or until tender. Let them cool slightly.
- In a saucepan over medium heat, melt the butter and cook the garlic for 1 minute. Stir in the flour and cook for another minute, stirring constantly.
- Gradually whisk in the milk, stirring continuously until smooth and thickened. Remove from heat and stir in 1 cup of shredded cheddar cheese and sour cream. Season with salt and pepper to taste.
- Slice the baked potatoes in half lengthwise and scoop out the flesh, leaving a thin layer in the skins. Place the potato shells in the prepared baking dish.
- Dice the scooped-out potato flesh and combine it with the cooked chicken, blanched broccoli, and cheese sauce. Stir until well combined.
- Spoon the chicken, broccoli, and cheese mixture into the potato shells, dividing evenly. Sprinkle the remaining shredded cheddar cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly. The top should be golden brown.
- Let the casserole cool slightly before serving. Garnish with fresh chives or green onions if desired. Enjoy warm!
