20 Delicious Easy Diced Chicken Breast Recipes Quick

Got a pack of chicken breasts and no idea what to do with them? You’re in luck! Our roundup of 20 Delicious Easy Diced Chicken Breast Recipes is here to save your weeknights. From speedy stir-fries to comforting casseroles, these quick and tasty ideas will turn your chicken into a meal everyone will love. Ready to spice up your dinner routine? Let’s dive in!

Garlic Butter Diced Chicken Breast

Understanding the basics of cooking can transform your kitchen experiences, and this Garlic Butter Diced Chicken Breast recipe is a perfect start. It’s simple, flavorful, and teaches fundamental techniques like proper searing and seasoning.

Ingredients

• 1.5 lbs chicken breast, diced
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 cup chicken broth
• 1 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add diced chicken breast to the skillet, spreading evenly to ensure each piece touches the pan. Tip: Avoid overcrowding to get a good sear.
3. Season the chicken with salt, black pepper, and paprika. Cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown on all sides.
4. Reduce heat to medium. Push the chicken to one side of the skillet and add butter to the other side. Tip: Lowering the heat prevents the butter from burning.
5. Once the butter is melted, add minced garlic and sauté for 1 minute until fragrant, stirring constantly to avoid burning.
6. Pour in chicken broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Tip: This adds depth to the sauce.
7. Simmer for 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken evenly.
8. Remove from heat and stir in fresh parsley.

Amazingly tender and packed with flavor, this Garlic Butter Diced Chicken Breast pairs wonderfully with steamed vegetables or over a bed of fluffy rice. The garlic butter sauce is rich and aromatic, elevating the simple chicken to a restaurant-quality dish.

Lemon Herb Diced Chicken Breast

Starting with a simple yet flavorful dish, Lemon Herb Diced Chicken Breast is perfect for those looking to add a zesty twist to their meal prep. This recipe guides you through each step to ensure juicy, herb-infused chicken every time.

Ingredients

• 1 lb chicken breast, diced
• 2 tbsp olive oil
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the diced chicken breast with olive oil, lemon zest, lemon juice, garlic powder, dried thyme, dried rosemary, salt, and black pepper. Mix well to ensure each piece is evenly coated.
2. Heat a large skillet over medium-high heat (350°F) and add the marinated chicken. Spread the pieces out in a single layer to allow even cooking.
3. Cook the chicken for 5-6 minutes without stirring to let it develop a golden-brown crust. Tip: Resist the urge to move the chicken around too much for the best sear.
4. Flip each piece and cook for an additional 5-6 minutes, or until the internal temperature reaches 165°F. Tip: Use a meat thermometer for accuracy.
5. Remove the skillet from heat and let the chicken rest for 2 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring moist chicken.

Golden and aromatic, this Lemon Herb Diced Chicken Breast offers a tender bite with a bright, herby finish. Serve it over a bed of quinoa or alongside roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Honey Mustard Diced Chicken Breast

Unlock the flavors of a simple yet delicious dish that’s perfect for any weeknight dinner. Our Honey Mustard Diced Chicken Breast is a crowd-pleaser, combining sweet and tangy notes with tender, juicy chicken.

Ingredients

• 1.5 lbs chicken breast, diced
• 2 tbsp olive oil
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1.5 lbs diced chicken breast to the skillet, spreading evenly to ensure each piece touches the pan.
3. Cook the chicken for 5 minutes without stirring to allow a golden crust to form, then stir and cook for another 5 minutes until all sides are lightly browned.
4. While the chicken cooks, whisk together 1/4 cup honey, 2 tbsp Dijon mustard, 1 tbsp whole grain mustard, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
5. Reduce the heat to medium and pour the honey mustard mixture over the chicken, stirring to coat evenly.
6. Simmer the chicken in the sauce for 3-4 minutes, stirring occasionally, until the sauce thickens slightly and coats the chicken pieces.
7. Remove from heat and let stand for 2 minutes before serving to allow the flavors to meld.

Offering a perfect balance of sweetness and tang, this dish boasts a succulent texture that pairs wonderfully with a crisp green salad or over a bed of fluffy rice. For an extra crunch, sprinkle with toasted almonds before serving.

Spicy Cajun Diced Chicken Breast

Delving into the world of spicy flavors, this Spicy Cajun Diced Chicken Breast recipe is a perfect blend of heat and heartiness, ideal for those looking to spice up their meal routine. Follow these steps to create a dish that’s bursting with flavor and easy enough for beginners to master.

Ingredients

• 1 lb chicken breast, diced
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1 tbsp lemon juice

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb diced chicken breast to the skillet, spreading evenly to ensure each piece touches the pan.
3. Sprinkle 1 tbsp Cajun seasoning, 1/2 tsp salt, and 1/4 tsp black pepper over the chicken, stirring to coat evenly.
4. Cook the chicken for 5-7 minutes, stirring occasionally, until all sides are golden brown and the internal temperature reaches 165°F.
5. Pour 1/2 cup chicken broth and 1 tbsp lemon juice into the skillet, scraping the bottom to release any browned bits.
6. Reduce heat to medium and simmer for 3-4 minutes, until the liquid reduces by half and coats the chicken.

Offering a juicy interior with a slightly crispy exterior, this Spicy Cajun Diced Chicken Breast pairs wonderfully with a side of creamy mashed potatoes or atop a fresh garden salad for a lighter option.

Creamy Mushroom Diced Chicken Breast

On a chilly evening, nothing beats the comfort of a warm, creamy dish that’s both easy to make and delicious. This creamy mushroom diced chicken breast recipe is perfect for beginners looking to impress with minimal effort.

Ingredients

• 1 lb chicken breast, diced
• 2 cups mushrooms, sliced
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tbsp garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat (350°F).
2. Add 1 lb diced chicken breast to the skillet, cooking for 5-7 minutes until lightly browned. Tip: Ensure the chicken is evenly diced for uniform cooking.
3. Stir in 1 tbsp minced garlic and cook for 1 minute until fragrant.
4. Add 2 cups sliced mushrooms to the skillet, cooking for 5 minutes until softened. Tip: Avoid overcrowding the skillet to ensure mushrooms brown nicely.
5. Pour 1 cup heavy cream into the skillet, followed by 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp thyme. Stir well to combine.
6. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the sauce thickens. Tip: If the sauce is too thick, add a splash of milk to reach desired consistency.
7. Remove from heat and let stand for 2 minutes before serving.

Just like that, you’ve got a dish with tender chicken pieces enveloped in a velvety mushroom sauce. Serve it over a bed of fluffy rice or with a side of steamed vegetables for a complete meal.

BBQ Diced Chicken Breast Skewers

First, let’s dive into making BBQ Diced Chicken Breast Skewers, a perfect blend of smoky and sweet flavors that’s sure to be a hit at any gathering. This recipe is designed for beginners, with each step carefully laid out to ensure success.

Ingredients

• 1.5 lbs chicken breast, diced into 1-inch pieces
• 1/4 cup BBQ sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, approximately 375°F to 400°F.
2. In a large bowl, combine the diced chicken breast, olive oil, garlic powder, smoked paprika, salt, and black pepper. Mix until the chicken is evenly coated.
3. Thread the seasoned chicken pieces onto the soaked wooden skewers, leaving a small space between each piece for even cooking.
4. Place the skewers on the preheated grill. Cook for 5 minutes on one side, then flip and cook for an additional 5 minutes.
5. Brush the skewers with BBQ sauce during the last 2 minutes of cooking on each side, allowing the sauce to caramelize slightly.
6. Remove the skewers from the grill and let them rest for 3 minutes before serving.

These skewers offer a juicy interior with a slightly charred, caramelized exterior. Try serving them over a bed of quinoa or with a side of grilled vegetables for a complete meal.

Teriyaki Diced Chicken Breast Stir Fry

Cooking a delicious Teriyaki Diced Chicken Breast Stir Fry is easier than you think, and with this step-by-step guide, you’ll master it in no time. Let’s dive into the process, ensuring every bite is packed with flavor and perfectly cooked.

Ingredients

• 1 lb chicken breast, diced
• 2 tbsp vegetable oil
• 1/2 cup teriyaki sauce
• 1 cup broccoli florets
• 1/2 cup sliced carrots
• 1/2 cup sliced bell peppers
• 2 cloves garlic, minced
• 1 tsp ginger, grated

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat (350°F).
2. Add 1 lb diced chicken breast to the skillet, cooking for 5-7 minutes until the outside is golden brown. Tip: Ensure the chicken is patted dry before adding to the skillet for better browning.
3. Add 2 cloves minced garlic and 1 tsp grated ginger to the skillet, stirring for 30 seconds until fragrant.
4. Introduce 1 cup broccoli florets, 1/2 cup sliced carrots, and 1/2 cup sliced bell peppers to the skillet, stirring frequently for 4-5 minutes until vegetables are tender-crisp. Tip: Cut vegetables uniformly for even cooking.
5. Pour 1/2 cup teriyaki sauce over the chicken and vegetables, stirring to coat evenly. Cook for an additional 2 minutes until the sauce thickens slightly. Tip: For a thicker sauce, let it simmer for an extra minute.
6. Remove from heat and serve immediately. Zero in on the perfect balance of sweet and savory in this dish, with the chicken’s tenderness contrasting beautifully with the crisp vegetables. Try serving it over a bed of steamed rice or noodles for a complete meal.

Pesto Diced Chicken Breast Pasta

Outstanding for a quick yet flavorful weeknight dinner, this Pesto Diced Chicken Breast Pasta combines tender chicken, aromatic pesto, and al dente pasta for a dish that’s as easy to make as it is delicious. Follow these steps to create a meal that’s sure to impress.

Ingredients

• 2 cups diced chicken breast
• 8 oz pasta
• 1/4 cup pesto
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
4. Add the diced chicken breast to the skillet, seasoning with salt and black pepper. Cook until the chicken is no longer pink in the center, about 5-7 minutes. Tip: Avoid overcrowding the skillet to ensure even cooking.
5. Add the minced garlic to the skillet with the chicken and sauté for 1 minute until fragrant.
6. Drain the pasta, reserving 1/4 cup of the pasta water.
7. Return the pasta to the pot, then add the cooked chicken, pesto, and reserved pasta water. Stir until everything is well combined and the pasta is evenly coated with the pesto. Tip: The reserved pasta water helps to thin the pesto slightly and helps it adhere to the pasta.
8. Serve the pasta hot, topped with grated Parmesan cheese.

This dish boasts a creamy texture from the pesto and a robust flavor from the garlic and Parmesan. For an extra touch of freshness, garnish with basil leaves or a squeeze of lemon juice before serving.

Cheesy Diced Chicken Breast Quesadillas

Preparing a delicious and cheesy quesadilla is simpler than you might think, especially when you start with perfectly diced chicken breast. This recipe will guide you through each step to ensure a flavorful and satisfying meal.

Ingredients

• 1 cup diced chicken breast
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup diced onions
• 1/4 cup diced bell peppers
• 2 tbsp olive oil
• 4 large flour tortillas
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat (350°F).
2. Add diced chicken breast to the skillet, seasoning with salt, black pepper, and garlic powder. Cook for 5-7 minutes until the chicken is no longer pink inside.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the remaining 1 tbsp olive oil, diced onions, and bell peppers. Cook for 3-4 minutes until softened.
4. Return the cooked chicken to the skillet with the vegetables, stirring to combine. Remove from heat.
5. Place a tortilla on a clean surface. Sprinkle 1/4 cup of the chicken mixture over half of the tortilla, then top with 1/4 cup of the mixed cheeses.
6. Fold the tortilla over the filling, pressing gently. Repeat with the remaining tortillas and filling.
7. Heat a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes on each side, until golden brown and the cheese is melted.
8. Remove from the skillet and let cool for 1 minute before cutting into wedges.

Flaky, golden tortillas envelop a gooey, cheesy center with tender chicken and crisp vegetables in every bite. Serve with a side of sour cream or guacamole for an extra layer of flavor.

Curry Diced Chicken Breast with Coconut Milk

Alright, let’s dive into creating a flavorful and comforting dish that’s perfect for any weeknight dinner. This recipe combines tender chicken breast with the rich, aromatic flavors of curry and coconut milk, resulting in a dish that’s both satisfying and easy to make.

Ingredients

• 1.5 lbs chicken breast, diced
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 cup coconut milk
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium heat (350°F).
2. Add 1 finely chopped onion to the skillet, sautéing until translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook for another 1 minute until fragrant.
4. Add 1.5 lbs diced chicken breast to the skillet, cooking until the chicken is no longer pink, about 7 minutes.
5. Sprinkle 1 tbsp curry powder, 1 tsp salt, and 1/2 tsp black pepper over the chicken, stirring to coat evenly.
6. Pour in 1 cup coconut milk, stirring to combine all ingredients.
7. Reduce heat to low and simmer the mixture for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
8. Tip: For an extra depth of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.
9. Tip: If the sauce is too thick, add a splash of water or more coconut milk to reach your desired consistency.
10. Tip: Serve over a bed of steamed rice or with naan bread to soak up the delicious sauce.

By now, your kitchen should be filled with the enticing aroma of curry and coconut. The chicken will be tender and juicy, perfectly coated in a creamy, flavorful sauce. Brighten up the dish with a sprinkle of fresh cilantro or a squeeze of lime juice for an extra zing.

Balsamic Glazed Diced Chicken Breast

Let’s dive into creating a dish that’s both simple to prepare and bursting with flavor. Balsamic Glazed Diced Chicken Breast is a perfect weeknight dinner that combines the tangy sweetness of balsamic glaze with the tender juiciness of chicken.

Ingredients

• 1.5 lbs chicken breast, diced into 1-inch pieces
• 2 tbsp olive oil
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add diced chicken breast to the skillet, spreading pieces evenly to ensure they brown properly.
3. Season chicken with garlic powder, salt, and black pepper as it cooks, stirring occasionally for even seasoning.
4. Cook chicken for 6-8 minutes, until all sides are golden brown and internal temperature reaches 165°F.
5. While chicken cooks, whisk together balsamic vinegar and honey in a small bowl until fully combined.
6. Reduce heat to medium-low and pour the balsamic mixture over the chicken, stirring to coat each piece evenly.
7. Simmer for 3-4 minutes, allowing the glaze to thicken and coat the chicken, stirring frequently to prevent burning.
8. Remove from heat and let rest for 2 minutes before serving to allow flavors to meld.

Key to this dish’s appeal is the glossy glaze clinging to each piece of chicken, offering a perfect balance of sweet and tangy. Serve over a bed of quinoa or alongside roasted vegetables for a meal that’s as nutritious as it is delicious.

Greek Style Diced Chicken Breast Salad

Just when you thought chicken salad couldn’t get any better, this Greek-style version comes along to prove you wrong. Perfect for a quick lunch or a light dinner, it’s packed with flavors that are both refreshing and satisfying.

Ingredients

• 1 lb chicken breast, diced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled
• 2 tbsp lemon juice
• 1 tbsp dried oregano

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F).
2. Add diced chicken breast to the skillet, seasoning with salt and black pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F.
3. Tip: Let the chicken sit for a minute before adding it to the salad to retain its juices.
4. In a large bowl, combine cooked chicken, cucumber, cherry tomatoes, red onion, and Kalamata olives.
5. Drizzle lemon juice over the salad and sprinkle with dried oregano and crumbled feta cheese. Gently toss to combine.
6. Tip: For the best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
7. Serve the salad on a bed of lettuce or with a side of warm pita bread for a complete meal.
8. Tip: Adding a sprinkle of fresh dill can elevate the dish with a burst of freshness.

Every bite of this salad offers a delightful mix of textures, from the juicy chicken to the crisp vegetables and creamy feta. The bright lemon and oregano dressing ties everything together, making it a perfect dish for any season.

Maple Dijon Diced Chicken Breast

Zesty and flavorful, this Maple Dijon Diced Chicken Breast is a perfect weeknight dinner that comes together in no time. Let’s walk through the process methodically to ensure delicious results every time.

Ingredients

• 1 lb chicken breast, diced
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 2 tbsp maple syrup
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb diced chicken breast to the skillet, spreading evenly to ensure each piece touches the pan.
3. Cook the chicken for 5 minutes without stirring to allow a golden crust to form, then stir and continue cooking for another 5 minutes until fully cooked.
4. While the chicken cooks, whisk together 2 tbsp Dijon mustard, 2 tbsp maple syrup, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
5. Reduce the heat to low and pour the maple Dijon mixture over the cooked chicken, stirring to coat evenly.
6. Simmer for 2 minutes, stirring occasionally, until the sauce thickens slightly and coats the chicken.
7. Remove from heat and let stand for 2 minutes before serving to allow the flavors to meld.

Enjoy the tender, juicy chicken with a perfect balance of sweet and tangy flavors. Serve it over a bed of quinoa or alongside roasted vegetables for a complete meal.

Chili Lime Diced Chicken Breast Tacos

Mastering the art of making Chili Lime Diced Chicken Breast Tacos is easier than you think, especially when you follow these straightforward steps. Let’s dive into creating this zesty and flavorful dish that’s perfect for any meal.

Ingredients

• 1 lb chicken breast, diced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp lime zest
• 2 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1/2 cup diced onion
• 1/2 cup chopped cilantro
• 1 avocado, sliced

Instructions

1. In a medium bowl, combine diced chicken breast with olive oil, chili powder, lime zest, lime juice, salt, and black pepper. Mix well to ensure the chicken is evenly coated.
2. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and has a slight char.
3. While the chicken cooks, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are soft and pliable.
4. Assemble the tacos by placing a portion of the cooked chicken on each tortilla. Top with diced onion, chopped cilantro, and avocado slices.
5. Serve immediately, ensuring the tacos are enjoyed while the chicken is still warm and the tortillas are soft.

Freshly made Chili Lime Diced Chicken Breast Tacos offer a delightful contrast of textures, from the tender chicken to the crisp vegetables, all wrapped in a soft tortilla. For an extra kick, serve with a side of hot sauce or a squeeze of fresh lime juice.

Alfredo Diced Chicken Breast Fettuccine

Starting with the basics, Alfredo Diced Chicken Breast Fettuccine is a creamy, comforting dish that’s perfect for weeknight dinners or special occasions. This recipe breaks down the process into simple, manageable steps, ensuring even beginners can achieve delicious results.

Ingredients

• 2 cups fettuccine
• 1 lb chicken breast, diced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 2 tbsp unsalted butter

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 2 cups fettuccine to the boiling water and cook for 8-10 minutes, stirring occasionally, until al dente. Tip: Reserve 1/2 cup of pasta water before draining.
3. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat.
4. Add 1 lb diced chicken breast to the skillet and cook for 5-7 minutes, until no longer pink. Tip: Avoid overcrowding the pan to ensure even cooking.
5. Remove chicken from skillet and set aside.
6. In the same skillet, melt 2 tbsp unsalted butter over medium heat.
7. Add 3 cloves minced garlic and sauté for 1 minute, until fragrant.
8. Pour in 1 cup heavy cream, stirring constantly to combine with the garlic.
9. Stir in 1/2 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg until the sauce is smooth and thickened. Tip: If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
10. Return the cooked chicken to the skillet, stirring to coat with the sauce.
11. Add the drained fettuccine to the skillet, tossing gently to combine with the sauce and chicken.
12. Serve immediately, garnished with additional Parmesan if desired.

Alfredo Diced Chicken Breast Fettuccine boasts a velvety texture with a rich, garlicky flavor that’s balanced by the nutmeg’s warmth. For a twist, serve it with a side of roasted vegetables or a crisp green salad to add color and crunch to your meal.

Rosemary Garlic Diced Chicken Breast

Ready to elevate your weeknight dinner with minimal effort? Rosemary Garlic Diced Chicken Breast is a flavorful, quick-to-prepare dish that combines the aromatic punch of rosemary and garlic with the lean protein of chicken breast, perfect for a healthy meal.

Ingredients

• 1.5 lbs chicken breast, diced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1.5 lbs diced chicken breast to the skillet, spreading evenly to ensure each piece touches the pan. Tip: Avoid overcrowding to get a good sear.
3. Cook the chicken for 5 minutes without stirring to allow the first side to brown. Tip: This step is crucial for developing flavor.
4. Stir the chicken, then add 3 cloves minced garlic and 1 tbsp chopped rosemary. Cook for another 3 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. Tip: Garlic burns easily, so keep the heat moderate.
5. Season with 1/2 tsp salt and 1/4 tsp black pepper, stirring to combine evenly.

Key to this dish’s appeal is the juicy tenderness of the chicken paired with the robust flavors of rosemary and garlic. Serve it over a bed of quinoa or alongside roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Sweet and Sour Diced Chicken Breast

Discover the perfect balance of flavors with this Sweet and Sour Diced Chicken Breast recipe, a dish that combines the tangy zest of vinegar with the natural sweetness of pineapple for a meal that’s sure to delight.

Ingredients

• 1 lb chicken breast, diced
• 1 cup pineapple chunks
• 1/2 cup bell peppers, diced
• 1/4 cup onion, diced
• 2 tbsp soy sauce
• 2 tbsp vinegar
• 1 tbsp brown sugar
• 1 tbsp cornstarch
• 1/2 cup water
• 2 tbsp vegetable oil

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat (350°F).
2. Add 1 lb diced chicken breast to the skillet, cooking for 5-7 minutes until the outside is lightly browned. Tip: Ensure the chicken is patted dry before cooking to achieve a better sear.
3. Add 1/2 cup diced bell peppers and 1/4 cup diced onion to the skillet, stirring frequently for 3 minutes until vegetables begin to soften.
4. In a small bowl, whisk together 2 tbsp soy sauce, 2 tbsp vinegar, 1 tbsp brown sugar, 1 tbsp cornstarch, and 1/2 cup water until smooth.
5. Pour the sauce mixture over the chicken and vegetables, stirring to coat evenly. Tip: Adjust the heat to medium if the sauce thickens too quickly.
6. Add 1 cup pineapple chunks to the skillet, stirring gently to combine without breaking the pineapple.
7. Simmer the mixture for 5 minutes, or until the sauce has thickened and the chicken is cooked through (internal temperature of 165°F). Tip: For an extra glossy sauce, let it simmer uncovered for the last minute.

Kick your meal up a notch by serving this Sweet and Sour Diced Chicken Breast over a bed of steamed rice, where the creamy texture of the rice perfectly complements the vibrant sauce. The dish’s harmonious blend of sweet and sour flavors, paired with the tender chicken and crisp vegetables, makes it a standout meal that’s as pleasing to the palate as it is to the eye.

Buffalo Diced Chicken Breast Wraps

Here’s a straightforward guide to making Buffalo Diced Chicken Breast Wraps, perfect for a quick lunch or dinner. Hands-on time is minimal, and the result is packed with flavor.

Ingredients

• 1 lb chicken breast, diced
• 1/2 cup buffalo sauce
• 1 tbsp olive oil
• 4 large flour tortillas
• 1 cup shredded lettuce
• 1/2 cup diced celery
• 1/2 cup blue cheese crumbles
• 1/4 cup ranch dressing

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat (350°F).
2. Add 1 lb diced chicken breast to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink inside.
3. Pour 1/2 cup buffalo sauce over the cooked chicken. Stir to coat evenly and cook for an additional 2 minutes to let the flavors meld.
4. Warm 4 large flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
5. Divide the buffalo chicken evenly among the tortillas, placing it in the center of each.
6. Top each with 1/4 cup shredded lettuce, 2 tbsp diced celery, and 2 tbsp blue cheese crumbles.
7. Drizzle 1 tbsp ranch dressing over the filling in each tortilla.
8. Fold the sides of the tortillas over the filling, then roll tightly from the bottom to enclose the filling completely.

Buffalo Diced Chicken Breast Wraps offer a delightful crunch from the celery and lettuce, balanced by the creamy blue cheese and ranch. Serve them with extra buffalo sauce on the side for dipping, or slice them in half diagonally for an appealing presentation.

Thai Peanut Diced Chicken Breast

Kickstart your culinary adventure with this Thai Peanut Diced Chicken Breast, a dish that marries simplicity with exotic flavors, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 lb chicken breast, diced
• 2 tbsp vegetable oil
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic, minced
• 1/2 tsp ginger, grated
• 1/4 tsp red pepper flakes
• 1/4 cup water
• 2 tbsp lime juice
• 2 tbsp cilantro, chopped

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb diced chicken breast to the skillet, spreading evenly. Cook for 5 minutes without stirring to allow the chicken to brown.
3. Stir the chicken and continue cooking for another 5 minutes, or until fully cooked through. Tip: Ensure the chicken reaches an internal temperature of 165°F for safety.
4. While the chicken cooks, whisk together 1/4 cup creamy peanut butter, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp minced garlic, 1/2 tsp grated ginger, and 1/4 tsp red pepper flakes in a small bowl.
5. Gradually add 1/4 cup water to the peanut butter mixture, whisking until smooth. Tip: Adjust the water amount for a thinner or thicker sauce consistency.
6. Pour the sauce over the cooked chicken in the skillet, stirring to coat evenly. Cook for 2 minutes, allowing the sauce to thicken slightly.
7. Remove from heat and stir in 2 tbsp lime juice. Tip: Fresh lime juice brightens the dish, balancing the rich peanut sauce.
8. Garnish with 2 tbsp chopped cilantro before serving.

Lusciously creamy with a hint of spice, this Thai Peanut Diced Chicken Breast offers a delightful contrast of textures and flavors. Serve it over steamed jasmine rice or alongside crisp vegetables for a complete meal that’s as visually appealing as it is delicious.

Sun-Dried Tomato Diced Chicken Breast

Every home cook needs a reliable, flavorful chicken recipe in their arsenal, and this Sun-Dried Tomato Diced Chicken Breast is just that. Easy to prepare and packed with rich flavors, it’s perfect for a quick weeknight dinner or meal prep.

Ingredients

• 1 lb chicken breast, diced
• 2 tbsp olive oil
• 1/2 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb diced chicken breast to the skillet, spreading evenly to ensure each piece touches the pan.
3. Season the chicken with 1 tsp salt and 1/2 tsp black pepper, stirring to coat evenly.
4. Cook the chicken for 5-7 minutes, stirring occasionally, until all pieces are golden brown and reach an internal temperature of 165°F.
5. Add 2 cloves minced garlic and 1/2 cup chopped sun-dried tomatoes to the skillet, stirring to combine with the chicken.
6. Continue cooking for another 2-3 minutes, allowing the flavors to meld and the tomatoes to soften slightly.
7. Remove the skillet from heat and stir in 1/4 cup chopped fresh basil for a fresh, aromatic finish.

Perfectly tender and juicy, this chicken dish boasts a delightful contrast between the savory sun-dried tomatoes and the bright, herbal notes of basil. Serve it over a bed of creamy polenta or alongside roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Conclusion

Summarizing, this roundup offers a treasure trove of quick, tasty diced chicken breast recipes perfect for busy weeknights. Whether you’re craving something creamy, spicy, or sweet, there’s a dish here to satisfy. We’d love to hear which recipes become your go-to favorites—drop us a comment below! And if you found this collection helpful, please share the love by pinning it on Pinterest. Happy cooking!

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