21 Easy Thin-Sliced Chicken Breast Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Everything Bagel Chicken Cutlets

Everything Bagel Air Fryer Chicken Cutlets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: 4

Everything Bagel Air Fryer Chicken cutlets are an easy weeknight dinner done in under 30 minutes! Serve these crispy air-fried chicken cutlets with your favorite dipping sauce for a meal the whole family will love!

Ingredients

• 1 1/2 lb chicken cutlets
• 3/4 cup panko or gluten-free panko
• 1/4 cup everything bagel seasoning
• 1/4 cup grated parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs
• 2 tablespoons water
• 1 cup flour

Instructions

1. Preheat air fryer to 400.
2. Combine the Panko breadcrumbs, parmesan, everything bagel seasoning, salt and pepper together in a shallow dish.
3. Set up a three part breading station with three shallow dishes: flour, beaten eggs and water, and the breadcrumb mixture.
4. Season the chicken with salt. Working with one or two cutlets at a time, dredge first in the flour, shaking off any excess.
5. Then dip in egg wash
6. Then finally dredge in the breadcrumb mixture, turning and pressing firmly on the chicken so that the mixture adheres.
7. Spray with cooking oil if desired and place in a single layer at the bottom of an air fryer basket.
8. Air fry 400 degrees Fahrenheit for about 15 minutes or until internal temperature reads 165 degrees Fahrenheit with an instant thermometer. Let rest 5 minutes before serving.

2. Chicken Piccata

Healthy Chicken Piccata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Healthy chicken piccata recipe with lemon, capers, white wine and parsley. A delicious and healthy version of classic Italian lemon chicken.

Ingredients

• 1 lemon
• 1 pound boneless skinless chicken breasts
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 1 tablespoon plus 4 teaspoons extra-virgin olive oil, divided
• 1 large sweet onion, sliced
• 1 clove garlic, minced
• 1 cup reduced sodium chicken broth
• ¼ cup dry white wine
• 4 teaspoons drained capers
• ¼ cup chopped parsley

Instructions

1. Cut lemon in half. Juice half of it, and cut the remaining half into thin slices. Cut chicken breasts into 8 thin cutlets.*
2. Whisk flour, salt and pepper in shallow dish or pie plate. Dredge chicken in the flour mixture, turning to coat. Discard 2 teaspoons dredging flour and reserve the rest to thicken the sauce in step 5.
3. Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add half the chicken and cook until the bottom is browned, 2 to 4 minutes. Turn over and continue cooking until browned on the bottom, 2 to 3 minutes. Set aside on a plate. Repeat with 2 teaspoons oil and the remaining 4 pieces of dredged chicken, adjusting the heat to medium-low to prevent the chicken from burning. Transfer the second batch of chicken to the plate.
4. Wipe out skillet with a clean paper towel. Add the remaining 1 tablespoon oil and place the skillet over medium-high heat. Add onion, and cook, stirring often until soft and browned, 5 to 7 minutes. Add garlic, and cook, stirring constantly until the garlic is fragrant and just starting to brown, 30 to 90 seconds.
5. Sprinkle the remaining dredging flour over the onion mixture and stir to coat. Stir in broth, white wine, capers, the lemon slices and the lemon juice, increase heat to high and bring to a simmer, stirring constantly.
6. Add the chicken and any accumulated juices from the plate to the skillet and turn to coat in the sauce. Bring to a simmer while turning the chicken in the sauce until the sauce is thickened, and the chicken is completely cooked through and hot, 3 to 4 minutes. Stir in parsley, remove from the heat and serve.

3. Chicken Katsu

Pan-Fried Chicken Katsu Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘4’, ‘4 chicken pieces’]

Homemade chicken katsu, prepared with panko and deep fried golden.

Ingredients

• 4 pieces Chicken Boneless (*see Notes)
• ½ Teaspoon Salt
• 2 Tablespoon All-purpose Flour
• 1 Egg
• 2 cups Panko Crumbs
• 3 cups Oil

Instructions

1. Place chicken on a clean surface and pat dry all sides with a paper towel.
2. Sprinkle salt all over, both sides.
3. Prepare 2 trays. One with scrambled egg and the other with panko crumbs.
4. Place chicken into a tray and sprinkle flour all over. Coat chicken well with flour both sides.
5. Dip chicken in egg, so that it’s properly covered with egg.
6. Then place chicken into panko crumbs and coat well all over.
7. Pour oil into a wok or deep fryer. Keep over high heat and wait for it to get hot, however, the oil shouldn’t smoke. Test if oil is hot enough by dropping a panko crumb into the oil, if it catches on, your oil is ready.
8. Place coated chicken into the hot oil and cook on all sides till golden. Turn in between so that both sides are cooked equally well.
9. Take out the chicken when golden fried. Best is if you place it into a dripping tray.
10. Cut chicken into strips and serve up.

4. Pistachio Chicken

Pistachio Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’12’, ’12 servings’]

This pistachio chicken recipe is easy to make with 5ingredients. Pistachio crusted chicken is a gluten-free, paleo and keto main dish that is loved by both adults and children!

Ingredients

• 2 pounds chicken breasts ( cut into strips (or chicken tenderloins))
• Pure olive or avocado oil cooking spray
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper
• 8 ounces pistachios (roasted, salted, shelled (2 Cups))

Instructions

1. Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius).
2. Grease two large baking sheets – set aside.
3. Place pistachios in a food processor fitted with the “S” blade, or in the container of a high-powered blender and process/blend (pulse) until coarse crumbs form (be careful not to turn them into a powder). Put the crushed pistachios in a shallow bowl.
4. Put chicken in a bowl and spray with cooking spray (or coat with olive oil). Season lightly with salt and pepper and stir to combine.
5. Place chicken pieces into the bowl with the pistachios and turn to coat.
6. Evenly place the coated chicken on the prepared baking sheets, spray the tops with oil to seal the coating on.
7. *to prepare in advance: wrap the baking sheets with plastic wrap and store them in the refrigerator until ready to bake (up to 3 hours). I prefer to let them sit in the fridge for at least 30-60 minutes.
8. Bake in the preheated oven for 12-15 minutes or until internal temperature reaches 160 degrees F. Baking time varies based on the thickness of the chicken.
9. Serve immediately.

5. Chimichurri Chicken Cutlets

Chimichurri Chicken Cutlets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless chicken cutlets (about 1 lb total)
• Salt and pepper to taste
• 1 tablespoon olive oil
• Chimichurri sauce: 1 cup fresh parsley
• 1/4 cup fresh cilantro
• 2 garlic cloves
• 3 tablespoons red wine vinegar
• 1/3 cup olive oil
• 1/2 teaspoon oregano
• Red pepper flakes to taste (optional)

Instructions

1. 1. Prepare chimichurri by combining parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes; blend or finely chop until well combined.
2. 2. Season chicken cutlets with salt and pepper and heat olive oil in a skillet over medium-high heat.
3. 3. Sear cutlets 3–4 minutes per side until cooked through and lightly browned.
4. 4. Remove from heat and spoon generous amounts of chimichurri over the chicken, or serve on the side.

6. Chicken Marsala

Easy Chicken Marsala Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT18M · Total: PT33M · Yield: [‘4’, ‘4 servings’]

Easy Chicken Marsala recipe! This quick weeknight dinner can be on the table in about 30 minutes.

Ingredients

• 1/3 cup all-purpose flour
• 1/2 teaspoon dried thyme (crushed)
• 1/2 teaspoon dried sage
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4-6 ounce boneless, skinless chicken breast halves
• 1 cup reduced-sodium chicken broth
• 1/2 cup dry Marsala wine
• 3 tablespoons butter
• 1 tablespoon olive oil
• 2 cups sliced fresh button mushrooms
• 2 tablespoons finely chopped shallot (1 medium)
• Italian parsley

Instructions

1. In a shallow dish stir together flour, thyme, sage, salt, and pepper; set aside.
2. Place each chicken breast half between two pieces of plastic wrap.
3. Using the flat side of a meat mallet, lightly pound chicken to 1/4 inch thick.
4. Remove plastic wrap.
5. Dip chicken pieces into flour mixture, turning to coat.
6. In a large skillet, heat 1 tablespoon of the butter and the oil over medium-high heat.
7. Add chicken, and cook for 4-6 minutes, or until no longer pink, turning once.
8. Transfer chicken to a serving platter; cover and keep warm.
9. Meanwhile, whisk together any remaining flour mixture, broth, and Marsala; set aside.
10. Add mushrooms and shallot to now-empty skillet, and cook for 6-8 minutes, or until tender, stirring occasionally.
11. Gradually add Marsala mixture.
12. Cook until slightly thickened and bubbly, whisking regularly.
13. Whisk in the remaining 2 tablespoons butter until incorporated.
14. Serve sauce over chicken, and sprinkle with parsley.

7. Pan Fried Parmesan Crusted Chicken

Pan Fried Parmesan Crusted Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 chicken breasts
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs or almond flour (for gluten-free)
• 1 egg
• 2 tablespoons milk
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon butter

Instructions

1. 1. Place Parmesan and breadcrumbs (or almond flour) in a shallow dish; season with salt and pepper.
2. 2. In another bowl, whisk egg with milk.
3. 3. Dip each chicken breast in the egg mixture, then coat with the Parmesan-breadcrumb mixture, pressing to adhere.
4. 4. Heat olive oil and butter in a skillet over medium heat; cook chicken 4–5 minutes per side until crust is golden and chicken is cooked through.
5. 5. Let rest a couple of minutes before serving.

8. Creamy Mushroom Chicken

Creamy Mushroom Chicken with White Wine and Dijon Mustard is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Yield: [‘4’]

This lightly breaded chicken is seared until golden brown and finished in a creamy, garlicky mushroom sauce with white wine and a touch of dijon mustard. This easy one-pot meal is a perfect way to spend a relaxing evening in the kitchen with friends and family.

Ingredients

• 2 large boneless, skinless chicken breasts (or 4 small chicken breasts)
• 1/2 c all purpose flour
• 1 lb assorted mushrooms (sliced in halves or quarters)
• 2 tbsp olive oil
• 4 tbsp butter
• 1 large shallot (minced)
• 2 cloves garlic (minced or grated)
• 1/2 c dry white wine
• 2 tbsp dijon mustard
• 1/2 c chicken stock
• 1/2 c heavy cream
• 2 sprigs fresh thyme
• 1/4 c minced parsley

Instructions

1. Slice each chicken breasts in half crosswise into 2 thin cutlets. Season each cutlet with salt and pepper. Add the flour to a large plate or baking tray. Coat both sides of each chicken cutlet in a thin layer of flour.
2. Heat 2 Tbsp. of oil in a large skillet over medium-high heat. Working in batches cook the cutlets the until golden brown, about 2 minutes. Turn over and cook on the other side just until the chicken is nearly cooked through, about 1-2 more minutes. Remove the cutlets from the pot and set on a clean plate.
3. In the same pot, add the butter followed by the mushrooms, shallot and garlic. Sauté for about 10 minutes, stirring frequently, until the mushrooms are golden brown and the garlic and shallot is fragrant. Season generously with salt.
4. Next, add the wine. Bring the wine to a simmer and reduce it by about half, stirring frequently and scraping up any caramelized bits from the bottom of the pan. Once the wine is reduced by half add the chicken stock, dijon mustard, cream, and fresh thyme.
5. Bring the sauce to a low simmer then add the chicken back into the pot. Let the chicken cook for another 5 minutes or so until it’s cooked through and the sauce has thickened enough to coat the chicken. If it gets too thick add a little more chicken stock or cream. Remove the thyme stems, taste and season with salt & pepper as needed. Top with chopped parsley and serve immediately!

9. Chicken Milanese

Chicken Milanese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Yield: [‘4’, ‘4 servings’]

Quick, easy, and elegant Chicken Milanese combines crisp breaded pan fried chicken breasts with a simple arugula and red onion salad tossed with a simple lemon dressing and topped with Parmesan shavings.

Ingredients

• Chicken
• 2 boneless skinless chicken breasts cut in half lengthwise to make 4 thinner breasts
• ½ cup all purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• 2 large eggs
• 1 tablespoons milk
• ½ cup Italian breadcrumbs
• ½ cup panko breadcrumb
• 1 teaspoon Italian seasoning
• 2 tablespoon butter
• 2 tablespoons olive oil
• Salad
• 4 cups arugula
• ¼ cup red onion thin sliced
• ⅓ cup shaved Parmesan cheese
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• Lemon wedges

Instructions

1. Whisk together the flour, salt, and pepper in a wide shallow bowl.  Whisk together the eggs and milk in another wide shallow bowl.  Whisk together the Italian bread crumbs, panko bread crumbs, and Italian seasoning in the last wide shallow bowl.
2. In a medium bowl combine the arugula, red onion, and shaved parmesan cheese. In a small bowl add the lemon juice and slowly whisk in the olive oil. Whisk until well combined and drizzle over the salad tossing to coat. Set the salad aside for the few minutes.
3. Dredge each breast piece in the flour mixture shaking off any excess, then dunk in the egg mixture, then in the bread crumb mixture coating both sides well. Melt the butter and heat the oil in a large skillet over medium heat. Add the breaded chicken and fry until the bottom is browned.  Flip and cook until the other side is golden brown and the chicken is cooked through.   Top the fried cutlets with the arugula salad and serve with fresh lemon wedges.

10. Chinese Chicken Salad

Chinese Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘8’, ‘8 -‘]

Crisp cabbage, shredded chicken and mandarin oranges in a slightly sweet dressing. *To save time you can buy bags of pre-shredded cabbage in the produce section.

Ingredients

• 1/3 cup rice wine vinegar
• 2 Tablespoons swerve ((regular sugar may be substituted))
• 2 Tablespoons sesame oil
• 2 teaspoons fresh grated ginger
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup avocado or light olive oil
• 4 cups cooked chicken breast (either shredded, diced or chopped)
• 1 bunch of green onions (slice thin on the diagonal)
• 2 11 ounce cans of Mandarin Oranges (drained (or fresh oranges))
• 1/4 cup toasted sesame seeds
• 1 cup sliced or slivered almonds (toasted)
• 1 head cabbage (shredded. About 8-10 cups. (you may use pre-packaged cabbage as well. 2 10 ounce packages.))

Instructions

1. Combine the first 7 ingredients, rice wine vinegar to vegetable oil, in a small sauce pan and heat over a low heat just until sugar is dissolved. Let cool and refrigerate.
2. For the salad, combine all ingredients in a large bowl and toss with dressing.

11. Chicken Alfredo

Chicken Alfredo Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb)
• 12 oz (340 g) fettuccine pasta
• 1 cup heavy cream
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup freshly grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions

1. 1. Cook the pasta in a large pot of salted boiling water until al dente, then drain, reserving 1/2 cup of the pasta water.
2. 2. Season the chicken with salt and pepper and cook in olive oil over medium-high heat until browned and cooked through; set aside and slice.
3. 3. In the same skillet, melt the butter, add the garlic, and sauté for about 1 minute until fragrant.
4. 4. Pour in the heavy cream and simmer for 3–4 minutes to lightly thicken.
5. 5. Stir in the Parmesan until the sauce is smooth; loosen with reserved pasta water if needed.
6. 6. Toss the drained pasta and chicken with the sauce until evenly coated.
7. 7. Season to taste and garnish with parsley before serving.

12. Lemon Butter Chicken

Lemon Butter Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1/3 cup fresh lemon juice (about 2 lemons)
• Zest of 1 lemon
• Salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. 1. Pound the chicken to even thickness or trim to uniform size; season with salt and pepper.
2. 2. Heat olive oil in a large skillet over medium-high heat and sear the chicken until browned and cooked through; transfer to a plate.
3. 3. In the same skillet, melt the butter and sauté the garlic for about 1 minute.
4. 4. Add the chicken broth, lemon juice, and lemon zest; simmer 3–4 minutes to reduce slightly.
5. 5. Return the chicken to the pan and simmer 2–3 minutes to heat through and glaze with the sauce.
6. 6. Taste and adjust seasoning; spoon sauce over the chicken.
7. 7. Garnish with parsley and serve with rice or vegetables.

13. Brined Herb Chicken Breasts

Brined Roasted Herb Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT260M · Cook: PT30M · Total: PT290M · Yield: [‘5’]

These brined herb chicken breasts are absolutely the juiciest and most flavorful. Turns out perfect every time!

Ingredients

• 4 Chicken breasts bone-in and skin on about 4 pounds
• 4 tablespoon butter
• 3 cloves finely chopped garlic
• 1 teaspoon fresh rosemary
• 1 teaspoon fresh thyme
• 2 lemons
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 cups warm water
• 1/4 cup salt
• 1/4 cup sugar

Instructions

1. In a large bowl add 8 cups warm water, salt and sugar whisk together until dissolved, add chicken breasts. Refrigerate 4 hours
2. Preheat oven to 425 degrees
3. In a small bowl add butter, garlic, herbs the juice of one lemon. Microwave for 10-15 seconds to slightly melt the butter.Mix and set aside.
4. Remove chicken from brine and place on a baking sheet and pat dry with paper towels.
5. Using a spoon/brush spread herb butter all over chicken and even under shin. Sprinkle with salt and pepper.
6. Bake for 30 minutes or until internal temp is 164 degrees.
7. Remove chicken and let rest 15 minutes. Slice chicken and squeeze more lemon juice over top.

14. Maple Citrus Glazed Sous Vide

Maple Citrus Glazed Sous Vide is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless skinless chicken breasts (about 1.6 lb)
• 1/3 cup pure maple syrup
• 3 tablespoons fresh orange juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons soy sauce
• 1 teaspoon Dijon mustard
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for searing)
• Optional garnish: orange zest

Instructions

1. 1. Whisk maple syrup, orange juice, lemon juice, soy sauce, Dijon, garlic, salt, and pepper in a bowl.
2. 2. Divide the glaze and place the chicken breasts in vacuum bags; seal.
3. 3. Cook sous vide at 145°F (63°C) for 1.5 hours.
4. 4. Remove the chicken from the bags and pat dry; reserve extra glaze.
5. 5. Sear the chicken in a hot skillet with olive oil for 1–2 minutes per side to caramelize.
6. 6. Brush with glaze, let rest 2 minutes, then slice.
7. 7. Serve with a side of choice and drizzle any remaining glaze over the top.

15. Chicken Satay

Thai Satay Chicken with Peanut (or Cashew) Sauce. is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Yield: [‘8’, ‘8 servings’]

Chicken Satay with peanut or cashew sauce adapted from Craig Claibourne’s The New York Times Cook Book. Gluten free and low carb. I’ve noted the changes I’ve made to make this a Paleo friendly dish. For Whole30, omit coconut sugar. This serves 8 as an appetizer and 4-6 as a main course.

Ingredients

• 2 lbs. boneless, skinless chicken thighs (cut into strips)
• 1 1/2 Tablespoons lemon or lime juice
• 3 Tablespoons coconut aminos ((or gluten free soy sauce or tamari if not Paleo))
• 2 Tablespoons curry powder
• 2 teaspoons coconut sugar ((Omit for Whole30, or can use regular sugar if not Paleo or Whole30))
• 1 teaspoons kosher salt
• 12 oz jar of roasted red bell peppers (drained, and coarsely chopped)
• 2 Tbsp coconut oil
• 1 shallot (thinly sliced)
• 2 Tbsp curry powder or curry paste
• 1 cup coconut cream
• 1/2 cup cashew butter (or peanut butter if not Paleo)
• 2 tsp coconut sugar
• salt and pepper (to taste)

Instructions Chicken:

1. Cut chicken into long strips.
2. Mix the marinade ingredients together and pour over chicken pieces.
3. While chicken marinates, soak 3 dozen bamboo skewers in cold water. This prevents the skewers from burning on the grill.
4. Marinate chicken for a minimum of one hour and up to 12 hours.
5. Thread chicken on bamboo skewers. Number of skewers will depend on how much chicken you put on each skewer.
6. Grill skewers for a few minutes on each side. They can cook pretty quickly, depending on how thick the meat is. About 2 to 3 minutes per side. Serve with Cashew Sauce.

Cashew (or Peanut) Sauce:

1. Heat oil in skillet over medium heat, add shallots, cook briefly, stirring. Add the curry powder, or paste and cook briefly.
2. Remove from heat and add peppers, cashew butter, and coconut milk or cream.
3. Let simmer on low for about 5 minutes.
4. Puree in a food processor or blender.
5. Thin with water or chicken stock if too thick. Season with salt and pepper if necessary.

16. Baked Pesto Chicken

Easy Baked Pesto Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Yield: [‘4’, ‘4 Servings’]

Layers of basil pesto, tomato, panko, and two types of cheese over a thin, boneless, skinless chicken breast.

Ingredients

• 1 ½ pounds Chicken Breast (thin cut)
• ½ teaspoon Salt
• ½ teaspoon Garlic Powder
• ¼ teaspoon Pepper
• 4 Tablespoons Basil Pesto
• 2 Tomatoes (sliced)
• ½ cup Panko Crumbs
• ½ cup Mozzarella (shredded)
• ¼ cup Parmesan Cheese (grated)
• 2 tablespoons Olive Oil

Instructions

1. Pre-heat the oven to 450 degrees F.
2. Line a baking sheet with aluminum foil.
3. In a small bowl, mix the panko crumbs, mozzarella, Parmesan, and a couple teaspoons of the olive oil. Set aside.
4. Drizzle baking sheet with olive oil and place the chicken on it. Drizzle a little more olive oil over the chicken.
5. Sprinkle the salt, garlic, and pepper over the chicken.
6. Spread a teaspoon of pesto over the chicken.
7. Add a layer of sliced tomatoes.
8. Top with a pile of the panko and cheese mixture.
9. Bake the chicken for about 12 – 15 minutes or internal temperature of the chicken reaches a temperature of at least 165 degrees F.

17. Chicken Biryani

Bombay Chicken Biryani – Pakistani Biryani Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT160M · Yield: [‘4’, ‘4 people’]

A fragrant, flavourful Bombay Chicken Biryani (Pakistani biryani recipe), the ultimate dish to elevate your weekends or special celebrations and win over every palate! Serve with a cucumber raita for a refreshing side that complements the warm spices beautifully.

Ingredients

• 500 gram chicken breast
• 1/2 tablespoon ginger garlic paste
• 1/2 tablespoon biryani masala
• 1/3 cup yogurt
• 1 1/2 cup Basmati rice
• 1 cinnamon
• 1 bay leaf
• 2-3 black cardamoms
• 3 star anise
• 3-4 cloves
• 3 green cardamoms
• 1 teaspoon kewra water
• suffcient quantity water
• 4-5 onions
• 4 tomatoes
• 1/2 cup oil for frying
• garnish Cilantro

Instructions Chicken Marination

1. Combine chicken, freshly prepared ginger-garlic paste, Bombay biryani masala and yogurt in a mixing bowl. Mix well to incorporate all the spices.
2. Cover and allow it to marinate for 2 hours or overnight (keeping it in the fridge).

Cook Rice

1. Rinse Basmati rice and soak it for at least 30 minutes.
2. Boil water with whole spices, Kewara water, and salt, then cook the rice until it’s 75% done. Drain and keep the rice aside.

Fry onions

1. Slice the onions thinly and fry until golden brown. Set aside.

Cook the Chicken and layer biryani

1. Pour oil into a heavy-bottom pan and cook the marinated chicken (including marinade) for 3-5minutes. Add tomato puree and continue cooking.
2. When chicken is cooked 75%, add some fried onions, and cook for 2-3 minutes.
3. As soon as the chicken releases the oil, layer the cooked rice over it. Add fried onions on top.
4. Cover with a lid and place the pan over a griddle (Tawa) on low heat for 10-15 minutes.
5. Turn off the heat. Give it a good mix to combine rice and chicken. Garnish with fried onions and chopped cilantro.
6. Serve hot, delicious chicken biryani Pakistani with biryani raita!

18. Air Fryer Chicken Schnitzel

Keto Chicken Schnitzel (Air Fryer Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT8M · Total: PT8M · Yield: [‘3’]

My keto chicken schnitzel puts a low carb spin on a classic Austrian favorite.

Ingredients

• 3 thin chicken breast cutlets ((¼-inch/0.64 cm thick, about 3 ounces/85 grams each))
• 1 large egg
• ½ tablespoon Dijon mustard
• ½ cup pork panko
• 2 tablespoons grated Parmesan cheese
• ½ teaspoon garlic powder
• ¼ teaspoon dried parsley
• salt and black pepper, to taste
• lemon wedges ((for serving))

Instructions

1. If your chicken cutlets aren’t ¼-inch thick (0.64cm) and about 3 ounces (85g) each, start by pounding and trimming them to size.
2. Whisk the eggs and mustard together in one bowl. In a second bowl, mix the pork panko, Parmesan, garlic powder, parsley, salt, and pepper.
3. Coat each chicken cutlet in the egg mixture, then press it into the panko mixture until well covered.
4. Arrange the breaded cutlets in a single layer in your air fryer basket. Use the top tray position if you have an air fryer oven. If needed, cook them in batches to avoid overcrowding.
5. Air fry at 375°F (190°C) for 6-8 minutes without flipping. Use a meat thermometer to ensure the chicken has reached a safe minimum internal temperature of 165°F (74°C).Serve with lemon wedges and enjoy.

19. Chicken Fajitas

Easy Chicken Fajitas Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT95M · Yield: [‘8’, ‘8 people’]

This easy chicken fajita recipe is packed with juicy marinated chicken, bell peppers, onions and garlic all cooked to perfection in one skillet. Served with tortillas and your favorite toppings like guacamole, and homemade salsa, these chicken fajitas are an easy, healthy & delicious weeknight meal.

Ingredients

• 2 pounds chicken breasts ((sliced into thin, 1″ strips))
• 2 Tablespoons lime juice
• 2 Tablespoons olive oil
• 1 Tablespoon minced garlic
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon chili powder
• ¼ teaspoon ground coriander
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 2 Tablespoons olive oil
• 1 red bell pepper ((sliced into thin strips))
• 1 green bell pepper ((sliced into thin strips))
• 1 yellow bell pepper ((sliced into thin strips))
• 1 onion ((sliced into thin strips))
• Sour cream, guacamole, a drizzle of extra lime juice, cheese, salsa, tortillas, etc.

Instructions Marinate the Chicken

1. Cut chicken breasts into thin strips 1 inch long (2.54 cm).
2. In a medium bowl whisk together lime juice, olive oil and minced garlic, add chicken and stir to coat.
3. In a small bowl combine spices and stir to combine.
4. Add the fajita seasoning to the chicken and turn to coat. Cover the bowl and marinate chicken for at least 1 hour at room temperature or longer in the refrigerator. Make sure to remove chicken from the refrigerator at least 15 minutes before cooking so it is not too cold when cooked (this will help it brown quickly).

Cook the Fajitas

1. Drain any excess liquid from the marinated chicken.
2. Heat 1 Tablespoon olive oil in a large cast iron skillet until shimmering (NOTE: you do not want to over-crowd the skillet. If you only have a smaller skillet (10” or less) then you will need to cook these fajitas in two batches. Keep the first batch warm in the oven while making the second. It’s important the chicken is in a single layer and the pan is heated up with the oil to brown the meat).
3. Add chicken, onions and garlic and cook over medium-high heat until chicken is browned, stirring occasionally.
4. Add peppers and remaining 1 Tablespoon olive oil.
5. Cook over high heat until seared/browned (3-5 minutes). If necessary, add more olive oil to brown the fajitas.
6. Serve immediately.

20. Lemon Artichoke Chicken

Easy Lemon Artichoke Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 people’]

A fast and delicious recipe for lemon artichoke chicken made with thin chicken breast cutlets, marinated artichokes, fresh lemon juice and parsley.  This winner, winner, chicken dinner comes out tender and extremely flavorful!

Ingredients

• 4 boneless chicken cutlets (*the very thinly sliced ones (about 4 oz each))
• 2 large lemons, zested and juiced (*about 1/3 cup juice)
• 12 oz jar marinated artichoke hearts, drained
• 1/4 cup unbleached all-purpose flour (*can sub with GF all-purpose flour)
• 1 tsp Better Bouillon (concentrated chicken stock)
• 1/2 cup hot water
• 2 tbsp butter
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tbsp chopped fresh parsley leaves (*or to taste)

Instructions

1. Using a microplane zester, zest lemons then cut in half and squeeze lemons for juice (you should have about 1/3 cup of fresh lemon juice)
2. In a large ziplock bag, combine the flour, salt, pepper and garlic powder and shake well to mix
3. Drop chicken cutlets into bag, one at a time, and coat with flour mixture shaking off any excess flour.  Set aside
4. Heat a large skillet over medium-high heat and add the olive oil
5. When pan is ready, add the butter, then add the chicken cutlets as soon as the butter is melted.  
6. Cook chicken for 2-3 minutes until lightly golden brown on each side.  
7. Stir Better Bouillon chicken stock concentrate into 1/2 cup hot water until mixed
8. Reduce heat to medium-low and add prepared broth, drained artichokes, lemon juice, 1 tsp lemon zest (or more to taste) 
9. Simmer on low heat until sauce is thickened, about 5 minutes.  
10. Garnish with fresh chopped parsley and serve over pasta, rice or mashed potatoes.

21. Mustard Chicken

Mustard Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless skinless chicken breasts
• 3 tablespoons Dijon mustard
• 2 tablespoons whole-grain mustard (optional)
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. 1. Season the chicken with salt and pepper.
2. 2. Heat olive oil in a skillet and brown the chicken 4–5 minutes per side; transfer to a plate.
3. 3. In the same skillet, sauté onion and garlic until soft.
4. 4. Add chicken broth and mustards; simmer 5 minutes.
5. 5. Stir in cream and thyme; simmer until the sauce thickens slightly.
6. 6. Return the chicken to the sauce and cook until the chicken is cooked through.
7. 7. Garnish with parsley and serve alongside vegetables or mashed potatoes.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.