18 Delicious Single Chicken Breast Recipes Easy to Make

Monday blues or midweek slump? No problem! We’ve got you covered with 18 Delicious Single Chicken Breast Recipes Easy to Make, perfect for those nights when you want something quick, satisfying, and oh-so-tasty. Whether you’re craving comfort food or a light, healthy meal, these recipes are sure to delight. Keep reading to discover your next favorite chicken dish that’s as easy to make as it is delicious!

Garlic Butter Chicken Breast

As the morning light filters through the kitchen window, there’s something deeply comforting about the simplicity of preparing a meal that feels both nourishing and indulgent. Garlic Butter Chicken Breast is one of those dishes that seems to whisper of home, its aroma filling the space with warmth and anticipation.

Ingredients

• 2 boneless, skinless chicken breasts (I find that letting them sit out for about 10 minutes before cooking ensures even cooking)
• 3 tbsp unsalted butter (I always reach for the good stuff—European-style butter has a richer flavor)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference here)
• 1/2 tsp salt (I prefer fine sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if you can)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1/2 cup chicken broth (homemade or low-sodium store-bought works fine)
• 1 tbsp fresh parsley, chopped (for that bright, fresh finish)

Instructions

1. Pat the chicken breasts dry with paper towels to ensure a good sear.
2. Season both sides of the chicken breasts evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken breasts to the skillet and cook for 5-6 minutes on the first side, until golden brown.
5. Flip the chicken and reduce the heat to medium. Cook for another 5-6 minutes, or until the internal temperature reaches 165°F.
6. Remove the chicken from the skillet and set aside on a plate, loosely covered with foil.
7. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
8. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 2-3 minutes, until slightly reduced.
9. Return the chicken to the skillet, spooning the garlic butter sauce over the top. Let it warm through for about 1 minute.
10. Sprinkle with chopped parsley before serving.

Melt-in-your-mouth tender with a golden crust, the chicken is enveloped in a rich, garlicky butter sauce that’s simply irresistible. Serve it over a bed of creamy mashed potatoes or alongside crisp green beans for a meal that feels both elegant and utterly comforting.

Lemon Pepper Chicken Breast

Today, as the morning light filters through my kitchen window, I find myself drawn to the simplicity and brightness of lemon pepper chicken breast, a dish that feels like a gentle embrace on any day.

Ingredients

• 2 boneless, skinless chicken breasts (I always look for ones that are plump and evenly sized for uniform cooking)
• 1 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 tbsp lemon pepper seasoning (homemade or store-bought, but I lean towards the latter for convenience)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 cup chicken broth (a splash to keep everything moist)
• 1 tbsp butter (unsalted, because I like to control the saltiness)
• Fresh lemon slices (for that final, vibrant touch)

Instructions

1. Preheat your oven to 375°F (190°C), a temperature I’ve found perfect for keeping the chicken juicy.
2. Pat the chicken breasts dry with paper towels; this step is crucial for a golden sear.
3. Heat olive oil in an oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
4. Season both sides of the chicken breasts with lemon pepper and salt, pressing gently to adhere.
5. Sear the chicken for 3-4 minutes per side until beautifully golden; don’t rush this step for the best flavor.
6. Pour in the chicken broth around the chicken, then dot with butter for richness.
7. Transfer the skillet to the oven and bake for 15-20 minutes, until the internal temperature reaches 165°F (74°C).
8. Let the chicken rest for 5 minutes before slicing; this keeps all those precious juices inside.
9. Garnish with fresh lemon slices for a bright finish.

So, when you slice into this chicken, expect a tender interior with a crust that’s packed with zesty, peppery notes. It’s lovely over a bed of greens or alongside roasted potatoes for a comforting meal.

Baked Parmesan Chicken Breast

Gently, as the morning light filters through the kitchen window, I find myself drawn to the simplicity and comfort of preparing a dish that feels like a warm embrace. Baked Parmesan Chicken Breast, with its golden crust and tender heart, is a testament to the beauty of uncomplicated ingredients coming together in harmony.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
• 1/2 cup grated Parmesan cheese (the real deal, freshly grated, makes all the difference)
• 1/4 cup breadcrumbs (I opt for panko for that extra crunch)
• 1 tbsp olive oil (extra virgin, my kitchen staple)
• 1 tsp garlic powder (for that subtle, aromatic kick)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, to awaken the flavors)
• 1 egg (room temperature, it blends more smoothly)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. In a shallow bowl, whisk the egg until it’s completely smooth, a tip for ensuring even coating.
3. In another bowl, mix the Parmesan, breadcrumbs, garlic powder, salt, and pepper, combining them well for a uniform crust.
4. Dip each chicken breast into the egg, letting excess drip off, then coat thoroughly with the Parmesan mixture, pressing gently to adhere.
5. Place the coated chicken on a baking sheet lined with parchment paper, drizzling olive oil lightly over the top for a golden finish.
6. Bake for 25-30 minutes, until the crust is crispy and the chicken reaches an internal temperature of 165°F (74°C), a crucial step for perfect doneness.
7. Let the chicken rest for 5 minutes before slicing, allowing the juices to redistribute for maximum flavor.

Zesty and satisfying, the Baked Parmesan Chicken Breast emerges from the oven with a crust that’s irresistibly crisp, giving way to succulent, flavorful meat beneath. Serve it atop a bed of fresh arugula for a contrast of textures, or alongside roasted vegetables for a comforting, complete meal.

Grilled Chicken Breast with Herbs

Today, as the morning light filters through my kitchen window, I find myself drawn to the simplicity and comfort of a well-prepared grilled chicken breast, infused with the earthy aroma of fresh herbs. It’s a dish that speaks to the heart, offering both nourishment and a moment of quiet reflection.

Ingredients

• 2 boneless, skinless chicken breasts (I like to butterfly them for even cooking)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp fresh rosemary, finely chopped (the scent alone is uplifting)
• 1 tbsp fresh thyme leaves (their tiny leaves pack a punch)
• 1/2 tsp sea salt (I prefer the subtle crunch it adds)
• 1/4 tsp freshly ground black pepper (for a gentle heat)

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring it’s clean to prevent sticking.
2. In a small bowl, mix the olive oil, rosemary, thyme, salt, and pepper to create a fragrant herb rub.
3. Pat the chicken breasts dry with paper towels, then evenly coat them with the herb mixture, massaging it gently into the meat.
4. Place the chicken on the grill, cover, and cook for 6-7 minutes on one side until you see clear grill marks.
5. Flip the chicken carefully, cover again, and cook for another 6-7 minutes or until the internal temperature reaches 165°F.
6. Remove the chicken from the grill and let it rest for 5 minutes on a clean plate to allow the juices to redistribute.

Upon resting, the chicken reveals a succulent interior, with the herbs forming a delicate crust that crackles slightly under the fork. Serve it alongside a crisp salad or over a bed of creamy mashed potatoes for a contrast in textures that delights the senses.

Chicken Breast with Mushroom Sauce

Venturing into the kitchen on a quiet morning, the thought of a comforting dish like Chicken Breast with Mushroom Sauce feels like a warm embrace. It’s a simple yet elegant meal that turns ordinary ingredients into something deeply satisfying.

Ingredients

• 2 boneless, skinless chicken breasts (I find organic ones have better texture)
• 1 cup sliced mushrooms (cremini are my favorite for their earthy flavor)
• 2 tbsp unsalted butter (always unsalted, to control the seasoning)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup heavy cream (room temperature blends smoother)
• 1 tsp garlic powder (for that quick flavor boost)
• Salt and pepper (freshly ground pepper makes all the difference)

Instructions

1. Heat olive oil in a skillet over medium heat until shimmering, about 2 minutes.
2. Season chicken breasts with salt, pepper, and garlic powder on both sides.
3. Add chicken to the skillet, cooking for 5-7 minutes per side until golden and internal temperature reaches 165°F.
4. Remove chicken and set aside; in the same skillet, melt butter over medium heat.
5. Add mushrooms, sautéing until they release their juices and turn golden, about 5 minutes.
6. Pour in heavy cream, stirring gently to combine with mushrooms, and simmer for 3 minutes until sauce thickens slightly.
7. Return chicken to the skillet, spooning sauce over it, and heat through for 2 minutes.

The chicken emerges tender and juicy, enveloped in a creamy mushroom sauce that’s rich with umami. Serve it over a bed of fluffy mashed potatoes or alongside crisp green beans for a meal that feels both nourishing and indulgent.

Spicy Honey Glazed Chicken Breast

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that balances the warmth of spice with the sweet embrace of honey. This Spicy Honey Glazed Chicken Breast is a testament to the beauty of simple ingredients coming together to create something unexpectedly profound.

Ingredients

• 2 boneless, skinless chicken breasts (I find that letting them sit at room temperature for about 15 minutes before cooking ensures even cooking.)
• 2 tablespoons extra virgin olive oil (My go-to for its fruity notes.)
• 3 tablespoons honey (Local honey adds a lovely depth of flavor.)
• 1 teaspoon crushed red pepper flakes (Adjust based on your heat preference, but this amount gives a gentle kick.)
• 1/2 teaspoon garlic powder (For that subtle, aromatic backbone.)
• Salt, just a pinch (I prefer sea salt for its clean taste.)

Instructions

1. Preheat your oven to 375°F (190°C). A properly preheated oven is key to getting that perfect glaze.
2. In a small bowl, whisk together the honey, crushed red pepper flakes, garlic powder, and a pinch of salt until well combined. Tip: Warming the honey slightly makes it easier to mix.
3. Heat the olive oil in an oven-safe skillet over medium-high heat. Once the oil shimmers, add the chicken breasts. Sear for 3-4 minutes on each side until golden brown. Tip: Don’t move the chicken around too much to get a good sear.
4. Brush the honey mixture over the chicken breasts, coating them evenly. Transfer the skillet to the preheated oven.
5. Bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer to avoid overcooking.
6. Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring moist chicken.

As you slice into the chicken, the glaze will glisten, promising a perfect balance of sweet and heat. Serve it over a bed of fluffy quinoa or alongside roasted vegetables for a meal that feels both nourishing and indulgent.

Chicken Breast Stuffed with Spinach and Feta

Perhaps there’s no dish quite as comforting as chicken breast stuffed with spinach and feta, a melody of flavors that feels both nourishing and indulgent. It’s the kind of meal that turns an ordinary evening into something a little more special, with each bite offering a tender embrace.

Ingredients

• 2 large chicken breasts (I find organic ones have the best texture)
• 1 cup fresh spinach, tightly packed (baby spinach works wonders here)
• 1/2 cup feta cheese, crumbled (go for the block and crumble it yourself for better flavor)
• 1 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1/2 tsp garlic powder (a little goes a long way to elevate the filling)
• Salt and pepper to taste (I like to use sea salt for its subtle crunch)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. Carefully slice a pocket into each chicken breast, being mindful not to cut through to the other side.
3. In a bowl, mix the spinach, feta, and garlic powder until well combined. Tip: Letting the mixture sit for a few minutes helps the flavors meld.
4. Stuff each chicken breast with the spinach and feta mixture, securing the opening with toothpicks if necessary.
5. Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken breasts, searing for 2-3 minutes on each side until golden brown.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Using a meat thermometer ensures perfect doneness without overcooking.
7. Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the meat moist.

Succulent and flavorful, the chicken emerges juicy with a delightful contrast between the creamy feta and the earthy spinach. Serve it atop a bed of quinoa or alongside roasted vegetables for a meal that’s as beautiful as it is satisfying.

Crispy Breaded Chicken Breast

Moments like these call for something comforting yet simple, a dish that feels like a warm hug on a quiet evening. Crispy breaded chicken breast, with its golden crust and tender interior, is just that—a humble yet satisfying meal that never fails to delight.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
• 1 cup all-purpose flour (a little extra for dusting never hurts)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1 cup breadcrumbs (I opt for panko for that extra crunch)
• 1/2 cup grated Parmesan cheese (the sharper, the better in my book)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I use sea salt for its subtle briny touch)
• 1/4 tsp black pepper (freshly ground, if you have it)
• 1/2 cup extra virgin olive oil (my go-to for frying)

Instructions

1. Preheat your oven to 375°F to keep the chicken warm after frying.
2. Place each chicken breast between two pieces of plastic wrap and gently pound to 1/2-inch thickness.
3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mix of breadcrumbs, Parmesan, garlic powder, salt, and pepper.
4. Dredge each chicken breast in flour, shaking off excess, then dip in egg, and finally coat with the breadcrumb mixture, pressing lightly to adhere.
5. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 350°F.
6. Fry the chicken for 3-4 minutes per side until golden brown and crispy.
7. Transfer to a wire rack set over a baking sheet and finish in the oven for 5-7 minutes to ensure it’s cooked through.
8. Let rest for a few minutes before slicing to keep the juices locked in.

Unbelievably crispy on the outside and juicy on the inside, this chicken pairs wonderfully with a bright arugula salad or atop a mound of creamy mashed potatoes for a comforting meal that feels like home.

Chicken Breast with Creamy Dijon Sauce

How often do we find ourselves craving something both comforting and elegantly simple? This dish, with its tender chicken and velvety sauce, is a testament to the beauty of understated flavors coming together in perfect harmony.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
• 1 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1/2 cup heavy cream (the richer, the better for that luxurious sauce)
• 2 tbsp Dijon mustard (a sharp tang that cuts through the creaminess)
• 1/2 cup chicken broth (homemade if you have it, for that depth of flavor)
• 1 tbsp unsalted butter (because everything’s better with butter)
• Salt and freshly ground black pepper (to season, but we’ll be specific about amounts)

Instructions

1. Season both sides of the chicken breasts with 1/4 tsp salt and 1/8 tsp black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken breasts and cook for 5-6 minutes on the first side, until golden brown.
4. Flip the chicken and cook for another 5-6 minutes, or until the internal temperature reaches 165°F.
5. Remove the chicken from the skillet and set aside on a plate, covering loosely with foil.
6. Reduce the heat to medium and add the chicken broth to the skillet, scraping up any browned bits.
7. Whisk in the Dijon mustard and heavy cream, bringing the mixture to a gentle simmer.
8. Let the sauce cook for 3-4 minutes, stirring occasionally, until it thickens slightly.
9. Stir in the butter until melted and smooth, then season with a pinch of salt and pepper.
10. Return the chicken to the skillet, spooning the sauce over the top, and heat for 1-2 minutes.

Unassuming yet unforgettable, the chicken emerges succulent beneath its creamy cloak, the Dijon lending a whisper of sharpness. Serve it over a bed of steamed greens or alongside roasted potatoes for a meal that feels both nourishing and indulgent.

Marinated Grilled Chicken Breast

Today, as the sun lazily climbs higher, I find myself drawn to the simplicity and depth of flavor that marinated grilled chicken breast offers. It’s a dish that whispers of summer evenings and the joy of cooking with intention.

Ingredients

• 2 boneless, skinless chicken breasts (I find that organic ones have a noticeably better texture)
• 1/4 cup extra virgin olive oil (my kitchen staple for its fruity notes)
• 2 tbsp fresh lemon juice (brightens the marinade beautifully)
• 2 garlic cloves, minced (because garlic is life)
• 1 tsp honey (a dab adds a subtle sweetness that balances the acidity)
• 1/2 tsp smoked paprika (for that hint of mystery and depth)
• Salt and freshly ground black pepper (to season, but we’ll specify amounts)

Instructions

1. In a bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp fresh lemon juice, 2 minced garlic cloves, 1 tsp honey, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
2. Place 2 boneless, skinless chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag, ensuring all air is expelled, and massage the marinade into the chicken. Let it marinate in the refrigerator for at least 2 hours, though overnight is ideal for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F to 400°F. This ensures a nice sear without burning.
4. Remove the chicken from the marinade, letting excess drip off, and place it on the grill. Discard the remaining marinade.
5. Grill the chicken for 6 to 7 minutes on the first side, then flip and grill for another 5 to 6 minutes, or until the internal temperature reaches 165°F. A meat thermometer is your best friend here.
6. Transfer the chicken to a plate and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring moist meat.

Marvel at the way the smoky edges give way to tender, juicy meat, each bite infused with the bright and earthy notes of the marinade. Serve it atop a crisp salad or alongside grilled vegetables for a meal that feels both nourishing and indulgent.

Chicken Breast with Roasted Vegetables

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where today’s simple yet nourishing meal begins. Chicken breast with roasted vegetables is a dish that speaks to the soul, offering comfort and vitality in every bite.

Ingredients

• 2 boneless, skinless chicken breasts (I find organic ones have a richer flavor)
• 1 cup broccoli florets (freshly cut for that crisp texture)
• 1 cup carrots, sliced (a splash of color and sweetness)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 tsp garlic powder (for that subtle kick)
• 1/2 tsp salt (I prefer sea salt for its mineral touch)
• 1/4 tsp black pepper (freshly ground to awaken the senses)

Instructions

1. Preheat your oven to 400°F (200°C), allowing it to reach the perfect temperature for roasting.
2. While the oven heats, pat the chicken breasts dry with paper towels to ensure a golden sear.
3. In a large bowl, toss the broccoli and carrots with 1 tbsp olive oil, garlic powder, salt, and pepper until evenly coated.
4. Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Add the chicken, searing for 3-4 minutes per side until beautifully browned.
5. Arrange the vegetables around the chicken in the skillet, then transfer to the oven. Roast for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Let the dish rest for 5 minutes before serving to allow the juices to redistribute, ensuring moist chicken.

Zesty and vibrant, this dish brings a harmonious blend of textures—tender chicken, crisp-tender vegetables—and flavors that are both grounding and uplifting. Serve it atop a bed of quinoa for an extra layer of nourishment, or enjoy as is for a light, fulfilling meal.

Chicken Breast in White Wine Sauce

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that feels both elegant and effortlessly simple. This chicken breast in white wine sauce is just that—a tender, flavorful journey that begins with the sizzle of butter in the pan and ends with a sauce so rich, you’ll want to savor every drop.

Ingredients

– 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
– 1/2 cup dry white wine (a crisp Sauvignon Blanc works wonders here)
– 1/4 cup chicken broth (homemade if you have it, but store-bought is fine)
– 2 tbsp unsalted butter (I always reach for European-style for its richer flavor)
– 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– Salt and freshly ground black pepper (to season, but we’ll be specific about amounts)
– 1 tbsp fresh parsley, chopped (for that final pop of color and freshness)

Instructions

1. Season both sides of the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat until the butter is melted and bubbling.
3. Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
4. In the same skillet, add the minced garlic and sauté for about 30 seconds, just until fragrant.
5. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 3-4 minutes, reducing slightly.
6. Reduce the heat to low and whisk in the remaining 1 tbsp butter until the sauce is smooth and slightly thickened.
7. Return the chicken breasts to the skillet, spooning the sauce over them, and let them warm through for about 2 minutes.
8. Sprinkle with chopped parsley before serving.

Rich in flavor with a velvety sauce that clings to each bite, this dish pairs beautifully with a side of roasted vegetables or a simple arugula salad. For an extra touch of elegance, serve it over a bed of creamy mashed potatoes to soak up every last drop of that delicious white wine sauce.

BBQ Glazed Chicken Breast

Venturing into the kitchen this morning, the thought of a simple yet profoundly satisfying dish lingered in my mind—BBQ glazed chicken breast, a melody of sweet and smoky flavors that feels like a warm embrace on any given day.

Ingredients

• 2 boneless, skinless chicken breasts (I find that letting them sit out for 10 minutes before cooking ensures even cooking)
• 1/2 cup of your favorite BBQ sauce (I swear by the smoky depth of hickory-flavored sauces)
• 1 tbsp olive oil (extra virgin, always, for its fruity undertones)
• 1 tsp garlic powder (a little goes a long way in elevating the chicken)
• 1/2 tsp salt (I prefer sea salt for its clean, crisp taste)
• 1/4 tsp black pepper (freshly ground, to awaken the flavors)

Instructions

1. Preheat your oven to 375°F (190°C), allowing it to reach the perfect temperature for a golden glaze.
2. While the oven heats, pat the chicken breasts dry with paper towels—this ensures the glaze sticks beautifully.
3. In a small bowl, mix the BBQ sauce, olive oil, garlic powder, salt, and black pepper into a smooth glaze.
4. Brush both sides of each chicken breast generously with the glaze, saving some for later.
5. Place the chicken on a baking sheet lined with parchment paper, sliding it into the oven for 25 minutes.
6. Halfway through, at the 12-minute mark, pull the chicken out to apply the remaining glaze—this layers the flavor.
7. Once the chicken reaches an internal temperature of 165°F (74°C), remove it from the oven and let it rest for 5 minutes. This rest period locks in the juices.

The chicken emerges with a sticky, caramelized exterior that gives way to tender, juicy meat beneath. Serve it atop a crisp salad or alongside roasted sweet potatoes for a meal that sings with contrast and harmony.

Chicken Breast with Garlic and Rosemary

Venturing into the kitchen on a quiet morning, I find myself drawn to the simplicity and elegance of combining chicken breast with the earthy tones of garlic and rosemary. It’s a dish that speaks to the soul, offering comfort and a touch of sophistication with every bite.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pat them dry for a better sear)
• 3 cloves of garlic, minced (freshly minced garlic makes all the difference)
• 1 tbsp fresh rosemary, finely chopped (the aroma is just heavenly)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground, to awaken the flavors)

Instructions

1. Preheat your skillet over medium heat and add the extra virgin olive oil, letting it warm until it shimmers slightly.
2. Season the chicken breasts evenly with salt and black pepper on both sides.
3. Place the chicken in the skillet, cooking for about 5-7 minutes on each side, until golden brown and the internal temperature reaches 165°F.
4. Add the minced garlic and chopped rosemary around the chicken, stirring gently to avoid burning, for about 1 minute until fragrant.
5. Remove the chicken from the skillet, let it rest for 5 minutes before slicing to retain its juices.

Rosemary and garlic meld beautifully with the succulent chicken, creating a dish that’s both aromatic and deeply flavorful. Serve it atop a bed of creamy mashed potatoes or alongside roasted vegetables for a meal that feels both nourishing and indulgent.

Chicken Breast Wrapped in Bacon

Perhaps there’s no simpler pleasure than the combination of tender chicken and crispy bacon, a duo that never fails to comfort. Today, let’s embrace the quiet joy of preparing something both unassuming and utterly satisfying.

Ingredients

• 2 boneless, skinless chicken breasts (I find organic ones have a better texture)
• 4 slices of thick-cut bacon (the smokier, the better in my book)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1/2 tsp garlic powder (a little goes a long way here)
• 1/2 tsp smoked paprika (for that hint of depth)
• Salt and freshly ground black pepper (to season, but we’ll be specific)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. Season the chicken breasts evenly with salt, pepper, garlic powder, and smoked paprika. A gentle rub ensures the spices adhere well.
3. Wrap each chicken breast with 2 slices of bacon, tucking the ends underneath to secure. The bacon’s fat will baste the chicken as it cooks.
4. Heat olive oil in an oven-safe skillet over medium heat. Once shimmering, add the chicken, searing until the bacon is lightly browned, about 2 minutes per side.
5. Transfer the skillet to the oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). A meat thermometer is your best friend here.
6. Let the chicken rest for 5 minutes before slicing. This keeps the juices from escaping, ensuring every bite is moist.

So, the chicken emerges juicy, with the bacon’s crispness providing a delightful contrast. Serve it atop a bed of creamy mashed potatoes or alongside a bright, crisp salad for a meal that feels both indulgent and balanced.

Chicken Breast with Lemon Garlic Butter

Venturing into the kitchen this morning, the simplicity of chicken breast paired with the vibrant zest of lemon and the rich depth of garlic butter feels like a comforting embrace. It’s a dish that whispers of home, yet dances with flavors bright enough to awaken the senses.

Ingredients

• 2 boneless, skinless chicken breasts (I find organic ones have a better texture)
• 2 tbsp unsalted butter (I always reach for grass-fed for its richer flavor)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 3 garlic cloves, minced (freshly minced makes all the difference)
• 1 lemon, juiced and zested (Meyer lemons are my favorite here for their sweetness)
• Salt and freshly ground black pepper (to season, but we’ll be specific in the steps)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for perfectly baked chicken.
2. Season both sides of the chicken breasts with 1/4 tsp salt and 1/8 tsp black pepper, ensuring even coverage.
3. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken breasts, cooking for 3 minutes on one side until golden brown, then flip and cook for another 3 minutes.
5. Reduce heat to medium, add 2 tbsp butter and 3 minced garlic cloves to the skillet, stirring around the chicken for 1 minute until fragrant.
6. Pour in the juice of 1 lemon and sprinkle the zest over the chicken, then transfer the skillet to the preheated oven.
7. Bake for 10 minutes, or until the internal temperature reaches 165°F (74°C) on a meat thermometer.
8. Remove from the oven and let rest for 5 minutes before serving to allow juices to redistribute.

How the chicken emerges, tender and infused with the bright lemon and garlic butter, is nothing short of magical. Serve it over a bed of steamed greens or alongside roasted potatoes for a meal that feels both nourishing and indulgent.

Chicken Breast with Sweet Chili Sauce

Moments like these call for simplicity in the kitchen, a dish that whispers comfort yet dances with flavor. Chicken breast with sweet chili sauce is just that—a tender, juicy canvas painted with the vibrant strokes of sweet and spicy.

Ingredients

• 2 boneless, skinless chicken breasts (I find organic ones have a better texture)
• 1/2 cup sweet chili sauce (the brand with the rooster on the bottle never disappoints)
• 2 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 tsp garlic powder (because fresh garlic burns too quickly)
• Salt, just a pinch (I like to use Himalayan pink salt for its subtle minerals)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. Season the chicken breasts evenly with garlic powder and salt, letting the flavors meld for about 5 minutes.
3. Heat olive oil in an oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the chicken for 3 minutes on each side until golden brown, creating a flavorful crust.
5. Pour sweet chili sauce over the chicken, coating each piece generously for a glossy finish.
6. Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 5 minutes before slicing, allowing the juices to redistribute.

Lusciously glazed and perfectly tender, this dish pairs wonderfully with a crisp salad or steamed jasmine rice. The sweet chili sauce caramelizes slightly in the oven, offering a sticky, finger-licking goodness that’s hard to resist.

Chicken Breast with Avocado Salsa

Just as the morning light filters through the kitchen window, there’s something profoundly comforting about preparing a meal that’s both nourishing and vibrant. Today, let’s embrace the simplicity and richness of flavors with a dish that feels like a gentle hug on a plate.

Ingredients

• 2 boneless, skinless chicken breasts (I find that organic ones have a better texture)
• 1 ripe avocado, diced (the creamier, the better for this salsa)
• 1/4 cup red onion, finely chopped (a sharp knife makes all the difference here)
• 1 jalapeño, seeded and minced (adjust according to your heat preference)
• 2 tbsp fresh lime juice (freshly squeezed brings a brighter flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground, always)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. Season the chicken breasts with salt and pepper on both sides, letting the flavors meld for a few minutes.
3. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering but not smoking.
4. Add the chicken breasts, searing for 3-4 minutes per side until golden brown (a good sear locks in juices).
5. Transfer the skillet to the oven, baking for 15-20 minutes until the internal temperature reaches 165°F (74°C).
6. While the chicken cooks, combine avocado, red onion, jalapeño, and lime juice in a bowl, gently mixing to avoid mashing the avocado.
7. Remove the chicken from the oven, letting it rest for 5 minutes to redistribute its juices.
8. Top each breast generously with the avocado salsa before serving.

Fresh from the oven, the chicken is succulent and tender, perfectly complemented by the creamy, tangy salsa. For an extra touch, serve it over a bed of quinoa or alongside roasted sweet potatoes to round out the meal.

Conclusion

Kickstart your culinary adventure with these 18 easy and delicious single chicken breast recipes, perfect for any home cook looking to spice up their meal routine. Whether you’re in the mood for something quick, healthy, or indulgent, there’s a dish here for you. Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest to inspire fellow food lovers!

Bella Bacinos