What to make with chicken breast
With chicken breast you can make sheet-pan fajitas, chicken parmesan, lemon chicken orzo, honey garlic chicken, fried rice, quesadillas or a creamy chicken and broccoli pasta. Slice or pound it thin so it cooks in under 15 minutes, and take it off the heat at 165°F so it stays juicy.
chicken breast
10 easy ideas with chicken breast
Family-tested favorites. Tap one to get the full recipe, scaled for your table.
Sheet-Pan Chicken Fajitas
30 minSliced chicken, peppers and onions roast on one pan while you warm the tortillas.
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Lemon Chicken Orzo
30 minOrzo simmers in stock with seared chicken, lemon and spinach for a creamy, risotto-like bowl.
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Honey Garlic Chicken
25 minBite-size pieces glazed in a sticky honey, garlic and soy sauce that kids ask for again.
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Baked Chicken Parmesan
40 minPanko-crusted cutlets baked instead of fried, then topped with marinara and mozzarella.
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Creamy Chicken and Broccoli Pasta
30 minPasta, chicken and broccoli in a light parmesan cream sauce made in the pasta pot.
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Chicken Fried Rice
20 minDiced chicken, day-old rice, frozen peas and egg in a hot skillet. Faster than takeout.
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Greek Chicken Pitas
25 minOregano and lemon chicken tucked into warm pitas with cucumber, tomato and yogurt sauce.
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Chicken Tortilla Soup
35 minA brothy, gently spiced soup with beans and corn, topped with crushed tortilla chips.
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Crispy Chicken Tenders
30 minStrips of breast in seasoned panko, baked on a rack until crunchy all over.
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Chicken and Veggie Stir-Fry
20 minThin-sliced chicken and whatever vegetables you have in a quick ginger-garlic sauce.
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Kitchen notes on chicken breast
Even it out
Breasts are thick at one end and thin at the other, which is why they dry out. Slice them in half horizontally or pound to an even ¾ inch and they cook evenly in about 12 minutes.
Cook to 165°F, then rest
Use an instant-read thermometer in the thickest part. Pull the chicken at 165°F and let it rest 5 minutes before slicing so the juices stay in the meat.
A quick brine helps
Fifteen minutes in 4 cups of water with 2 tablespoons of salt makes lean breast noticeably juicier. Pat it dry before cooking so it browns.
Storage
Raw chicken keeps 1 to 2 days in the fridge, cooked chicken 3 to 4 days. Thaw frozen chicken overnight in the fridge, never on the counter.
Questions about chicken breast
How long do you cook chicken breast at 400°F?
An average 8-ounce chicken breast takes 18 to 22 minutes at 400°F. Thinner cutlets take 12 to 15 minutes. It is done when the thickest part reads 165°F.
Why is my chicken breast always dry?
Usually it is overcooked or uneven. Pound it to an even thickness, cook it to 165°F rather than by time alone, and let it rest 5 minutes before cutting.
Can I cook chicken breast from frozen?
Yes, in the oven or a pot of simmering sauce, allowing about 50 percent more cooking time. Do not cook frozen chicken in a slow cooker, because it stays in the unsafe temperature zone too long.
