What are we eating for supper? If you’re tired of worrying about preparing dinners for the week, you could choose one of these recipes, made from chicken breast.
There comes a time when you no longer know how to cook chicken breast! Too much cooked with the same recipes, sometimes dry or a little bland, we end up putting it aside. And yet, it deserves to regain its rank of honor, because in addition to being a lean meat, it can also be prepared in a multitude of ways. We therefore offer you a selection of recipes with chicken breast to rediscover it.
Chicken breast recipes
Sweet and Spicy Chicken Breasts with Apples
Ingredients
- 4 skinless chicken breasts
- 3 Spartan apples
- 3 yellow-fleshed potatoes
- 1 small red onion
- 8 Nantes carrots
- 30 ml (2 tbsp.) olive oil
- 15 ml (1 tbsp.) chopped thyme
- 15 ml (1 tbsp.) chopped oregano
- 2 bay leaves
- salt and pepper to taste
For the dry marinade
- 30 ml (2 tbsp.) maple sugar
- 15 ml (1 tbsp.) garlic powder
- 15 ml (1 tbsp.) crushed coriander seeds
- 15 ml (1 tbsp.) chopped thyme
- 10 ml (2 tsp.) mild smoked paprika
- salt and pepper to taste
Preparation
- Preheat the oven to 205°C (400°F).
- In a bowl, combine the ingredients for the dry marinade. Season the chicken breasts with the dry marinade. Place the breasts on a baking sheet lined with parchment paper.
- Cut apples, potatoes and red onion into wedges. Cut the carrots in half lengthwise.
- In a bowl, mix the vegetables and apples with the oil and herbs. Salt and pepper.
- Spread the vegetable mixture on the baking sheet.
- Bake for 25 to 30 minutes, stirring halfway through cooking, until the inside of the chicken flesh has lost its pink color.
Chicken with mustard and leeks
Ingredients
- 60 ml (1/4 cup) old-fashioned mustard
- 60 ml (1/4 cup) brown sugar
- 80 ml (1/3 cup) chicken broth
- 5 ml (1 tsp) ground allspice (allspice) pepper
- 15 ml (1 tbsp.) olive oil
- 4 skinless chicken breasts
- 1 small leek, minced
- Salt and pepper to taste
- 5 ml (1 tsp) cornstarch
Steps
- Preheat the oven to 190°C (375°F).
- In a bowl, mix the mustard with the brown sugar, chicken broth and allspice.
- In a large ovenproof skillet, heat the olive oil over medium heat. Sear the chicken breasts for 2 to 3 minutes on each side. Brush the breasts with a quarter of the mustard sauce. Add the leek. Salt, pepper and stir.
- Continue cooking in the oven for 10 to 12 minutes, until the inside of the chicken flesh has lost its pink color. Remove from the oven and reserve the chicken breasts and leeks on a plate. Cover with a sheet of aluminum foil.
- Pour the remaining mustard sauce into the skillet and bring to a boil over medium heat.
- Dissolve the cornstarch in a little cold water and stir into the sauce. Boil for 1 minute, until thickened. Serve with chicken and leeks.
Idea to accompany
Sugar Snap Pea and Carrot Salad, Warm Bacon Vinaigrette
In a pot of salted boiling water, cook 2 sliced carrots and 20 to 25 sugar snap peas for 4 to 5 minutes, until tender. Drain and reserve. Heat the same saucepan over medium heat, then cook 60 ml (1/4 cup) of chopped dry shallots (French) and 3 slices of pre-cooked bacon, diced for 2 to 3 minutes. Stir in 15 ml (1 tbsp) of white wine vinegar and 45 ml (3 tbsp) of olive oil. Serve the snap peas and carrots with the warm vinaigrette. Salt and pepper.
Easy chicken breast recipes
Lemon chicken on the plate
Ingredients
- 2 lemons
- 30 ml (2 tbsp.) olive oil
- 7.5 ml (1/2 tbsp.) chicken seasoning
- 15 ml (1 tbsp.) chopped fresh thyme
- 1 bay leaf
- 2 small skinless chicken breasts
- 6 asparagus cut into pieces
- 1 red bell pepper cut into pieces
- 1 small red onion, quartered
- 4 Nantes carrots, halved lengthwise
Steps
- Preheat the oven to 205°C (400°F).
- Take the zest from one lemon, then place the zest in a large bowl. Cut the lemon in half and squeeze it over the bowl to extract 15 ml (1 tablespoon) of juice. Cut the remaining lemon into slices.
- Add the oil, chicken seasoning, thyme and bay leaf to the bowl. Add chicken breasts, vegetables and lemon slices. Stir.
- On a baking sheet lined with parchment paper, spread the mixture. Bake for 20 to 25 minutes, until the inside of the chicken flesh has lost its pink color.
Chicken teriyaki on the plate
Ingredients
- 4 skinless chicken breasts
- 450 g (1 lb) Nantes carrots
- 2 small red onions
- 150 g (1/3 lb) green beans
For the teriyaki sauce
- 45 ml (3 tbsp.) sodium-reduced soy sauce
- 45 ml (3 tbsp.) honey
- 30 ml (2 tbsp.) rice vinegar
- 30 ml (2 tbsp.) sesame oil (untoasted)
- 15 ml (1 tbsp.) minced garlic
- 15 ml (1 tbsp.) chopped ginger
- 3 green onions chopped
- 1 Thai chilli chopped
Steps
- Preheat the oven to 230°C (450°F).
- In a bowl, combine the sauce ingredients.
- Cut the chicken breasts in half lengthwise. Cut the carrots in half lengthwise, the red onions in quarters and the beans in half.
- Add the chicken and vegetables to the bowl with the sauce. Stir well to coat them with the sauce.
- On a baking sheet lined with parchment paper, spread the mixture. Bake for 25 to 30 minutes, until the inside of the chicken meat has lost its pink color.
Italian Stuffed Chicken Breasts
Ingredients
- 1/2 petite courgette verte
- 1/2 small yellow zucchini
- 1 small red onion
- 1 Italian tomato
- 1 boule de mozzarella fraîche of 150 g (1/3 lb)
- 4 skinless chicken breasts
- 15 ml (1 tbsp.) Italian seasoning
- salt and pepper to taste
Preparation
- Preheat barbecue to medium-high.
- Using a mandolin, cut the zucchini and red onion into eight rounds. Cut the slices in half. Cut the tomato and mozzarella into eight slices, then cut each slice in half.
- In each breast, make four incisions, without slicing it completely. In each incision, insert a slice of tomato, green zucchini, yellow zucchini, red onion and mozzarella.
- Place the breasts in an aluminum tray. Season with Italian seasonings. Salt and pepper.
- On the hot grill of the barbecue, place the tray. Close the lid and cook the chicken breasts for 15 to 18 minutes, without turning them, until the inside of the chicken flesh is no longer pink.
Healthy chicken breast recipes
Chicken parmigiana on the plate
Ingredients
- 1 chicken breast, halved horizontally
- Salt and pepper to taste
- 125 ml (1/2 cup) marinara sauce
- 2 large fresh basil leaves
- 60 ml (1/4 cup) grated fresh mozzarella
- 30 ml (2 tbsp.) grated parmesan
- 8 cherry tomatoes
- 1/2 red onion, quartered
- 8 bunches of broccoli
- 1/2 minced red pepper
- 3 Nantes carrots, halved lengthwise
- 1/2 lemon cut into four slices
- 15 ml (1 tbsp.) olive oil
Steps
- Preheat the oven to 205°C (400°F).
- On a baking sheet lined with parchment paper, place the chicken breast halves. Salt and pepper. Coat chicken with marinara sauce. Garnish with a basil leaf and cover with cheese.
- Around the edges of the breasts, place the cherry tomatoes, red onion, broccoli, bell pepper, Nantes carrots and lemon slices. Drizzle with olive oil. Salt and pepper.
- Bake for 20 to 25 minutes, until the inside of the chicken flesh has lost its pink color.
Chicken stuffed with tomato and feta
Ingredients
- 2 small skinless chicken breasts
- 50 g (1 3/4 oz) feta, cut into four slices
- 1 Italian tomato, cut into four slices
For the flavored butter
- 30 ml (2 tbsp.) melted butter
- 15 ml (1 tbsp.) chopped fresh parsley
- 10 ml (2 tsp.) lemon zest
- 10 ml (2 tsp.) fresh lemon juice
- 5 ml (1 tsp) dried basil
- Salt and pepper to taste
Steps
- Preheat the oven to 205°C (400°F).
- In a bowl, combine the ingredients for the flavored butter.
- Using a knife, make four deep incisions in the chicken breasts, without slicing them completely.
- Insert two slices of feta cheese and two slices of tomato into the incisions of the chicken breasts, alternating them.
- On a baking sheet lined with parchment paper, place the chicken breasts. Spread with flavored butter.
- Bake for 25 to 30 minutes, until the inside of the chicken meat has lost its pink color.
Roasted chicken with aubergines, zucchini and tomatoes
Ingredients
- 30 ml (2 tbsp.) olive oil
- Salt and pepper to taste
- 4 skinless chicken breasts
- 2 whole garlic cloves, peeled
- 1 eggplant cut into cubes
- 2 large dry shallots (French), coarsely chopped
- A few sprigs of thyme
- A few sprigs of rosemary
- 2 zucchini cut into cubes
- 100 ml (1/4 cup + 4 tsp) dry white wine
- 4 plum tomatoes, peeled, seeded and cut into chunks
Steps
- Preheat the oven to 180°C (350°F).
- In a skillet, heat half the olive oil over medium heat. Salt and pepper the chicken breasts. Sear the chicken breasts for 3 to 4 minutes on each side, until golden brown. Reserve on a plate.
- With the flat side of a large knife, crush the garlic cloves.
- In the same pan, pour the rest of the olive oil. Add eggplant, shallots, garlic and a few sprigs of thyme and rosemary. Cook 5 to 7 minutes, stirring regularly, until the shallots are tender and translucent and the eggplant begins to soften. Salt and pepper.
- Add the zucchini, then pour in the wine and simmer over medium heat until the liquid has reduced by half. Meanwhile, heat an oiled baking dish in the oven.
- Add the tomatoes to the skillet. Stir. Pour the mixture into the baking dish. Place the chicken breasts over the vegetables. Scatter the remaining thyme and rosemary sprigs over the chicken.
- Bake for 5 to 10 minutes, until the inside of the chicken meat has lost its pink color.
- Remove from oven and let stand 5 minutes before serving.
Simple chicken breast recipes
Chicken in creamy mushroom sauce
Ingredients
- 30 ml (2 tbsp.) olive oil
- 4 skinless chicken breasts
- 1 container 227 g mushrooms, sliced
- 1 chopped onion
- 10 ml (2 tsp.) minced garlic
- 5 ml (1 tsp.) chopped thyme
- 180 ml (3/4 cup) demi-glace sauce
- 60 ml (1/4 cup) 5% dairy cooking mix
- Salt and pepper to taste
Steps
- Preheat the oven to 190°C (375°F).
- In a large skillet, heat 15 ml (1 tablespoon) of olive oil over medium heat. Brown the chicken breasts for 2 to 3 minutes on each side. Salt and pepper.
- Place the breasts on a baking sheet lined with parchment paper. Continue cooking in the oven for 15 to 18 minutes, until the inside of the chicken flesh has lost its pink color.
- Meanwhile, heat the remaining olive oil over medium heat in the same skillet. Cook the mushrooms for 4 to 5 minutes.
- Add onion, garlic and thyme. Continue cooking for 3 to 4 minutes.
- Stir in the demi-glace sauce and the dairy mixture. Salt and pepper.
- Serve the chicken breasts with the sauce.
Stuffed chicken breasts
Ingredients
- 4 skinless chicken breasts
- 1 red or yellow bell pepper, minced
- 50 g (1 3/4 oz) light cheddar, cut into sticks
- 8 green beans, halved
- 4 stalks of thyme
- Salt and pepper to taste
- 15 ml (1 tbsp.) olive oil
- 80 ml (1/3 cup) of white wine
- 60 ml (1/4 cup) dry shallots (French), chopped
Steps
- Preheat the oven to 190°C (375°F).
- Slit the chicken breasts in two along the thickness, without cutting them completely.
- Stuff the chicken breasts with peppers, cheddar cheese, beans and sprigs of thyme. Hold breasts closed with toothpicks. Salt and pepper.
- In an ovenproof skillet, heat the oil over medium heat. Brown the chicken breasts for 1 minute on each side.
- Add white wine and shallots.
- Cover and continue cooking in the oven for 16 to 18 minutes, until the inside of the chicken flesh has lost its pink color.
Chicken Parmesan
Ingredients
- 125 ml (1/2 cup) 0% plain yogurt
- 15 ml (1 tbsp.) Italian seasoning
- 250 ml (1 cup) grated parmesan
- Salt and pepper to taste
- 4 skinless chicken breasts, 150 g (1/3 lb) each
Steps
- Preheat the oven to 205°C (400°F).
- Prepare two soup plates. In the first, mix the yogurt with the Italian seasonings. In the second, pour the parmesan.
- Salt and pepper the chicken breasts.
- Dip chicken breasts in yogurt, then coat with parmesan.
- On a baking sheet lined with parchment paper, place the breasts. Bake for 16 to 20 minutes, turning the breasts halfway through cooking, until the inside of the chicken flesh has lost its pink color.
- Set the oven to the “broil” position and brown for 2 to 3 minutes.
Mediterranean Chicken Breasts and Roasted Rosemary Tomatoes
Ingredients
- 45 ml (3 tbsp.) olive oil
- 15 ml (1 tbsp.) chopped thyme
- 15 ml (1 tbsp.) chopped oregano
- 30 ml (2 tbsp.) chopped parsley
- 15 ml (1 tbsp.) minced garlic
- 2 chopped green onions
- 1.25 ml (1/4 tsp) chilli flakes
- 5 ml (1 tsp.) fennel seeds
- 15 ml (1 tbsp.) lemon zest
- 15 ml (1 tbsp.) lemon juice
- 4 skinless chicken breasts
- Salt to taste
For the Rosemary Roasted Tomatoes
- 5 sprigs of rosemary
- 2 bay leaves
- 36 cherry tomatoes of various colors in bunches
- 15 ml (1 tbsp.) olive oil
- Salt and pepper to taste
For the sauce
- 125 ml (½ cup) 0% plain yogurt
- 30 ml (2 tbsp.) chopped dill
- 4 chopped green olives
- Salt and Espelette pepper to taste
Steps
- Preheat the oven to 205°C (400°F).
- In a bowl, combine the olive oil with the fine herbs, garlic, green onions, chili flakes, fennel seeds, lemon zest and juice. Add the chicken breasts and stir to coat well with the mixture.
- On a baking sheet lined with parchment paper, place the breasts. Salt. Bake for 25 to 30 minutes, until the inside of the chicken meat has lost its pink color.
- Meanwhile, on another baking sheet lined with parchment paper, place the rosemary stems and bay leaves, then the cherry tomatoes. Drizzle with olive oil. Salt and pepper. Bake for 10 minutes with the chicken.
- In a bowl, combine the sauce ingredients.
- Serve the chicken with the sauce and roasted cherry tomatoes.
