41 Juiciest Frozen Chicken Breast Recipes

ByNick Garcia

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. Easy Butter Chicken

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

Ingredients

  • 1.5 lb boneless chicken thighs, cut into chunks
  • 3 tablespoons butter
  • 1 cup tomato sauce
  • 1/2 cup heavy cream
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 2 garlic cloves, minced
  • 1 inch fresh ginger, grated

Instructions

  1. 1. Season chicken lightly with salt and pepper, if desired, and brown in 1 tablespoon butter in a large skillet; remove and set aside.
  2. 2. In the same skillet, add remaining butter and sauté garlic and ginger until fragrant.
  3. 3. Add garam masala, cumin, and paprika; cook for 30 seconds to bloom spices.
  4. 4. Pour in tomato sauce; simmer 6–8 minutes until chicken is just cooked through.
  5. 5. Stir in heavy cream and simmer 2–3 minutes until sauce thickens.
  6. 6. Return chicken to the sauce, simmer 2–3 minutes more, then serve with rice or naan.

2. Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT180M · Total: PT190M · Yield: [‘4’]

Slow Cooker Honey Garlic Chicken. Slow cooked chicken in a sweet and tangy Asian inspired sauce.

Ingredients

  • 4 boneless skinless chicken breasts (2 pounds)
  • 1/2 cup low sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup hoisin sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger (grated)
  • 4 cloves garlic (minced)
  • 1-2 teaspoons sriracha (depending on how spicy you would like this)
  • 2 scallions (sliced thin, divided (white parts for cooking, green for serving))
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • sesame seeds for garnish (if desired)

Instructions

  1. Place chicken in the bottom of the slow cooker.
  2. In a medium bowl whisk together soy sauce, honey, hoisin, vinegar, sesame oil, ginger, garlic, sriracha and the white parts only of the scallions.
  3. Pour the sauce mixture ontop of the chicken and cook for 2-3 hours on low. (Cooking time depends on the thickness of your chicken. My chicken breasts were pretty small and took 2 1/2 hours.)
  4. Remove the chicken from the liquid and place on a plate or cutting board. Allow the chicken to rest for a couple of minutes and then shred with two forks or slice it up with a knife.
  5. Transfer the liquid from the slow cooker to a small saucepan.Whisk 2 tablespoons of water with 1 tablespoon of cornstarch. Slowly add the cornstarch mixture to the sauce.Cook on high until bubbly and thickened, whisking constantly. Pour the sauce back in the slow cooker along with the shredded chicken and toss to coat.
  6. Serve immediately with sesame seeds and green onions for garnish.

3. Chicken and Potatoes

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

Set and forget Instant Pot Chicken and Potatoes is a savory one pot chicken stew just like my Ukrainian grandma used to make!

Ingredients

  • 2 pounds chicken thighs, breasts, drumsticks or cut up whole chicken
  • 3 pounds potatoes (cubed (see notes))
  • 1 large onion (chopped)
  • 2 large carrots (sliced)
  • 1 fresh rosemary sprig ( or 1 tablespoon dried)
  • 3 bay leaves
  • 1 1/2 teaspoons salt
  • Ground black pepper (to taste)
  • 1 cup water (or chicken broth)
  • 1 medium garlic clove (grated)
  • 1 small bunch dill, Italian parsley or green onion (finely chopped)

Instructions

  1. In Instant Pot, add chicken, potatoes, onion, carrots, rosemary, bay leaves, salt, pepper and water. Do not stir.
  2. Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for 15 minutes for boneless chicken and 20 minutes for bone-in chicken pieces.
  3. After Instant Pot has finished cooking, release pressure using Quick Release method by turning valve to Venting and open the lid.
  4. Add garlic and fresh herbs. Stir gently. I like to separate meat off the bone at same time. It helps to divide meat more evenly.
  5. Serve hot with a green salad and crusty bread.

4. Oven Baked Chicken Breasts

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

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘4’]

Learn how to bake frozen chicken breasts in the oven so they turn out flavorful and juicy.

Ingredients

  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 lb frozen chicken breasts (boneless, skinless)

Instructions

  1. Preheat the oven to 375F and line a large baking sheet with parchment paper.
  2. In a medium bowl, whisk together the olive oil, seasonings, salt and black pepper.
  3. Add the chicken to the baking sheet in a single layer and drizzle the marinade over the tops of the chicken, making sure to coat each piece.
  4. Bake for 35 to 45 minutes, flipping halfway through or until the chicken reaches an internal temperature of 165F.

5. Boiled Chicken Breast

How to Boil Frozen Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT20M · Total: PT22M · Yield: [‘2’, ‘2 servings’]

Learn how to boil frozen chicken breast – it’s perfect for shredding, slicing, for making salads or sandwiches. This is a fast and easy recipe.

Ingredients

  • 2 frozen boneless skinless chicken breasts
  • water
  • 1 cube chicken bouillon
  • 1 teaspoon fine sea salt
  • 4 black peppercorns (or ¼ teaspoon black pepper)

Instructions

  1. Assemble the pot: Place the chicken into a saucepan large enough to hold it in a single layer. Add the liquid, about 2 cups, or enough to submerge the meat. Add a bouillon cube, some salt and pepper, dried herbs or spices, and any of the extras you wish.2 frozen boneless skinless chicken breasts + water + 1 cube chicken bouillon + 1 teaspoon fine sea salt + 4 black peppercorns or ¼ tsp black pepper
  2. Boil frozen chicken: Slowly bring to a boil. Lower the heat and simmer until the internal temperature of the chicken reaches 165°F/ 75°C, about 20 minutes.
  3. Check with a meat thermometer. Alternatively, cut a piece of chicken in the middle; the meat should be white, and no pink is allowed.
  4. Rest boiled chicken: Remove the parts from the stock and let rest for about 5 minutes before shredding or slicing.

Cooking time:

  1. Frozen boneless skinless breasts: about 20 minutes.Fresh boneless, skinless chicken breasts: 12 to 15 minutes.Fresh bone-in, skin-on chicken breasts: about 30 minutes or longer, depending on size.

6. Chicken Soup from Scratch

Easy Instant Pot Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘8’, ‘8 bowls’]

My grandmother’s homemade chicken soup recipe, made in an Instant Pot. Easy step by step directions so you can enjoy this cold and flu busting soup!

Ingredients

  • 2 pound whole chicken (Find a small chicken that fits in your IP.)
  • 5 chopped carrots (*You can use a combination of carrots and parsnips if you prefer)
  • 2 chopped stalks celery
  • 3 cloves minced garlic
  • 1 diced onion
  • 2 teaspoons dried basil
  • 2 teaspoons dried thyme
  • 1 quart chicken broth
  • water to get to fill line
  • 2 teaspoons salt
  • 1/2 teaspoon pepper

Instructions

  1. Add 5 chopped carrots, 2 chopped stalks celery, 3 cloves minced garlic, 1 diced onion, and 2 pound whole chicken to the Instant Pot.
  2. Add 2 teaspoons dried basil, 2 teaspoons dried thyme, 2 teaspoons salt, 1/2 teaspoon pepper, and 1 quart chicken broth to the Instant Pot. Add water the rest of the way to the fill line.
  3. Close the Instant Pot and be sure the lid is locked. Choose Soup/Broth and extra time (it should read 40 minutes.)
  4. When the Instant Pot is done, do NOT just open the Instant Pot. You need to let the Instant Pot depressurize according to the directions. Some models of pressure cooker have a quick release. Please follow your brand of Instant Pot or pressure cooker directions to use the quick-release option.
  5. To ensure your chicken is cooked, make sure the chicken is at an internal temperature of 165º F
  6. Serve this soup hot. Optional add rice or gluten free noodles.
  7. Note: The chicken will be fall off the bone soft. I recommend lifting the chicken out of the Instant Pot with a pair of tongs and a large spatula under the chicken. Lift it out of the soup onto a large plate. Do this carefully because the soup will be very hot.

7. Instant Pot Frozen Chicken Breast

How to Cook Frozen Chicken Breast in Instant Pot is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT15M · Total: PT37M · Yield: [‘8’, ‘8 servings’]

Learn how to cook frozen chicken breasts in Instant Pot in 30ish minutes. Perfectly tender and flavorful chicken ready to be used in a variety of dishes!

Ingredients

  • 2-3 pounds boneless chicken breasts (fresh or frozen*)
  • 1 cup cold water

Instructions

  1. To the Instant Pot, add cold water and trivet. Lay frozen chicken breasts in a single layer on top and make sure they are separated. Sprinkle with spices if using any. Toss to coat evenly with tongs or hands.
  2. Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 15-18 minutes. I would say chicken breasts under 2.5″ thick in the thickest part – 15 minutes. Over 2.5″ – 18 minutes.
  3. After 15 minutes your chicken is ready, Instant Pot will beep and display will say OFF. Wait 5 minutes, then do Quick Release by turning sealing valve to Venting position.
  4. Open the lid and your chicken breasts are ready for meal prep, casseroles, salads etc. Shred or cube, and save the stock at the bottom for soup.

8. Healthy Baked Chicken Breast

Healthy Baked Chicken Breast (Juicy & Easy) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

The BEST way to bake chicken breast, with simple ingredients! My juicy, healthy baked chicken breast recipe is fast, easy, and never dry.

Ingredients

  • 4 8-oz Boneless skinless chicken breasts
  • 4 cups Water
  • 1/4 cup Sea salt ((or kosher salt))
  • 2 tbsp Olive oil
  • 2 tsp Italian seasoning
  • 1 tsp Garlic powder
  • 1 tsp Sea salt
  • 1/2 tsp Paprika ((or smoked paprika))
  • 1/4 tsp Black pepper

Instructions

  1. To brine the chicken breasts, place them in a large bowl with enough water to cover them (about 4 cups). Add sea salt and stir to mostly dissolve. Let sit for 10 minutes at room temperature, or for up to 24 hours in the refrigerator.
  2. Drain the salt water, rinse the chicken, and pat dry.
  3. Preheat the oven to 450 degrees F (232 degrees C).
  4. Place the chicken breasts into a baking dish large enough for the pieces to fit without touching, or just barely touching. Brush both sides with olive oil.
  5. Sprinkle both sides of the chicken with Italian seasoning, garlic powder, sea salt, paprika, and black pepper.
  6. Bake for 18-22 minutes, until firm and no longer pink, and internal temperature reaches 160-165 degrees F (71-74 degrees C). (Internal temperature will rise another 5 degrees when resting.) A probe thermometer like this is the best set-it-and-forget-it method because it will beep when ready, but an instant-read thermometer also works.
  7. Cover with foil and rest for 5 minutes before serving or slicing.

9. Chicken Taco Soup

Low Calorie Instant Pot Chicken Taco Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 Servings’]

This low calorie Instant Pot chicken taco soup is an easy recipe perfect for busy weeknights or cozy weekends at home. It only takes a few minutes to prepare and can be cooked in under 30 minutes.

Ingredients

  • 15.5 ounces white chili beans
  • 15 ounces black beans (drained and rinsed)
  • 15 ounces canned corn (drained)
  • 14.5 ounces petite diced tomatoes
  • 10 ounces diced tomatoes and green chilies
  • 32 ounces chicken broth
  • 1 1/4 pounds frozen chicken breast
  • 2 tablespoons taco seasoning

Instructions

  1. Add the white chili beans, black beans, corn, petite diced tomatoes and tomatoes with green chilies, chicken broth, frozen chicken breast and taco seasoning to the Instant Pot.
  2. Close the lid and set the Instant Pot to cook on high pressure for 15 minutes.
  3. Once the cooking time is up, use the quick release method to release the pressure. Carefully open the lid and remove the chicken breasts from the soup.
  4. Shred the chicken with two forks, and then return it to the Instant Pot. Stir the soup to combine everything.
  5. Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, avocado, or tortilla chips.

10. Chicken Fried Rice

Instant Pot Chicken Fried Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT6M · Total: PT36M · Yield: [‘4’]

Instant Pot Chicken Fried Rice is a fast and easy one-pot meal. With simple ingredients like rice, chicken, egg, carrots and peas, your family will love this savoury recipe! Perfect for a weeknight dinner or meal prep lunch!

Ingredients

  • 2 teaspoons vegetable oil, divided
  • 2 eggs, whisked
  • 3 cloves garlic, minced
  • 1 1/4 cup chicken broth
  • 1 lb uncooked chicken breast, 1/2-inch dice
  • 1 cup diced carrots
  • 1 1/2 cups uncooked jasmine rice, rinsed very well until water runs clear (see notes 1 and 2 for important tips)
  • 1/2 cup frozen peas, thawed
  • 3-4 tablespoons soy sauce or wheat-free tamari (adjust to taste)
  • 1 teaspoon sesame oil
  • sliced green onion (optional)
  • hot sauce, sriracha pairs well (optional)

Instructions

  1. Turn on the Sauté function on the Instant Pot. Warm 1 teaspoon of the vegetable oil, then add the whisked eggs. Push the eggs around with a spatula to scramble them until fully cooked. Transfer the eggs to a plate and set aside. It’s okay if there’s a bit of egg stuck to the bottom of the insert.
  2. Heat another teaspoon of vegetable oil in the insert and add the minced garlic. Sauté the garlic until fragrant (about a minute), stirring frequently. Turn off the Sauté function, then pour in a small amount of chicken broth and use a spatula to scrape up every last bit of food stuck to the bottom of the insert. This is important to avoid a burn warning.
  3. Pour in the remaining broth, then add the diced chicken, diced carrots and rice (in this order). Push the rice down to be just submerged in the broth, but do not stir.
  4. Close and seal the lid and cook on Manual high pressure for 3 minutes, with the keep warming setting off. At the end of cooking time, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
  5. Remove the lid, then add the soy sauce and sesame oil and stir until the rice is well coated. Add the peas and reserved scrambled egg and continue to mix until well combined. Set the lid askew on the pot for a minute or two to let the peas and egg to warm through. Serve immediately with your chosen garnish or divide among 4 storage containers for meal prep. Eat within 4 days.

11. Poached Chicken Breast

Poached Chicken Recipe (How to Poach Chicken) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘2’, ‘2 chicken breasts’]

Perfectly Poached Chicken Breasts are tender, juicy, flavorful, and take less than 30 minutes to make start to finish. An incredible source of lean and nutritious protein, learn how to poach chicken breasts and use in all your favorite recipes from classic chicken salad to chicken noodle soup.

Ingredients

  • 2 boneless skinless chicken breasts
  • water
  • 1 teaspoon salt
  • Fresh herbs ((parsley, thyme, rosemary, etc))
  • 10 black peppercorns
  • 1-2 bay leaves

Instructions Method One

  1. Add the chicken breasts and any desired “optional additions” to a medium-sized pot. Add enough cold water to cover the chicken breasts by 1-2 inches.
  2. Set over medium-high heat and bring to a low and steady simmer. Allow chicken to simmer, uncovered, for 5 minutes before covering and removing from heat. Allow chicken to rest (or poach) for 10-15 minutes, or until internal temperature registers 160°F as read with a digital meat thermometer.
  3. Remove chicken from the pot and set aside. Allow it to rest for at least 5 minutes before slicing, shredding, or chopping. If desired, strain the chicken broth through a fine-mesh strainer and use it to cook soup, rice, or any other recipe that calls for chicken broth.

Method Two

  1. Fill a pot with water. Make sure your pot is large enough to hold your chicken breasts and enough water to completely cover by at least 2-inches. Bring to a rapid boil over high heat.
  2. Add the chicken breasts and any “optional additions” such as herbs or spices to the pot. Return to a simmer and cook, uncovered, for 3-4 minutes. Remove from heat and immediately cover with a lid. Allow chicken to rest (or poach) for 15-20 minutes, or until internal temperature registers 160°F as read with a digital meat thermometer.
  3. Remove chicken from the pot and set aside. Allow it to rest for at least 5 minutes before slicing, shredding, or chopping. If desired, strain the chicken broth through a fine-mesh strainer and use it to cook soup, rice, or any other recipe that calls for chicken broth.

12. Baked Chicken Breast

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

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘3’]

This oven baked frozen chicken breast recipe is easy, and the chicken comes out juicy, tender, packed full of flavor, and delicious. Learn how to bake frozen chicken breasts without thawing.

Ingredients

  • 3 Frozen chicken breast
  • 1 teaspoon Paprika
  • 1/4 teaspoon Garlic powder
  • 1/4 teaspoon Onion granules
  • 1/4 teaspoon Parsley
  • Salt (to taste)
  • 1.5 tablespoon Olive oil

Instructions

  1. Bring out the chicken from the freezer and remove all packaging.
  2. Arrange the chicken on a baking tray, put it in the oven, and bake at a temperature of 180C/390F for 5 minutes. Separate the chicken into individual pieces ( If the frozen chicken are already in individual pieces, omit this step).
  3. In a small bowl, mix paprika, garlic powder, parsley, onion granules, black pepper, salt, and olive oil.
  4. Brush the seasoning mix all over the chicken breasts covering all the sides.
  5. Put the tray back in the oven and continue to bake chicken at a temperature of 400F/200C for 40 minutes or till it’s cooked.
  6. Bring out the tray, and rest the chicken for a few minutes.
  7. Serve and enjoy.

13. Oven Baked Chicken Tenders

Oven Baked Marinated Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

This oven-baked marinated chicken tenders recipe is simple to make, juicy, and delicious. Plus, they’re healthy and gluten-free!

Ingredients

  • 1½ pounds chicken tenderloins (fresh or frozen *for frozen, see notes below)
  • 1½ cups Italian salad dressing (prepared)
  • 1-2 tablespoons olive oil
  • 4 potatoes (scrubbed and cut in 1-inch diced cubes)
  • 3 cups green beans (fresh or frozen *for frozen, see notes below)
  • all-purpose seasoning

Instructions

  1. Preheat the oven to 400ºF. Prepare the baking sheet by spraying it with cooking oil, or line it with parchment paper or a Silpat silicone sheet.
  2. Add the chicken tenders to a glass dish or Ziplock bag, then pour in the Italian salad dressing. Ensure that the chicken strips are submerged. Cover with a lid or seal the bag.
  3. Refrigerate the chicken and marinade for 6-12 hours. I like to do this in the morning, then bake the chicken and vegetables that evening for dinner.
  4. Remove the chicken from the marinade, and dispose of the marinade.
  5. Add the chicken to your prepared baking sheet along with the potatoes and green beans (if using). If you prefer more firm green beans, add them to the sheet the last 10-12 minutes of baking. Drizzle vegetables with olive oil. Lightly season with all-purpose seasoning.

Baking Instructions

  1. Bake the chicken tenders at 400ºF for 23-28 minutes until they reach an internal temperature of 165ºF in the center. I recommend checking the temperature of the chicken after 20 minutes. The potatoes should be tender when pierced with a fork.
  2. Serve the chicken tenders warm with your favorite dipping sauces like ranch, BBQ, or honey mustard.

14. Instant Pot Chicken Tacos

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

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 ½ cups chicken’]

These yummy, super-easy Instant Pot Chicken Tacos can be customized lots of ways – a dinner your whole family will love! Great for meal prep and taco bars, too!

Ingredients

  • 1-2 tablespoons water ((see note))
  • 1 (16-ounce) jar of your favorite salsa (NOT thick and chunky style; I prefer Herdez mild)
  • 1½ pounds boneless, skinless chicken breasts ((fresh or frozen – no need to thaw if frozen))
  • 1 (1.25-ounce) packet low-sodium taco seasoning (see note)
  • tortillas or taco shells or a bed of lettuce for salads, plus your choice of optional toppings, such as shredded lettuce, chopped tomatoes, shredded cheese, black beans, corn, chopped avocados or guacamole, reduced-fat sour cream, and hot sauce (see full list of serving ideas in article above)

Instructions

  1. Put water and about ¼ of the salsa in the bottom of the Instant Pot insert. Add the chicken breasts. Sprinkle the taco seasoning on the chicken, and then pour the remaining salsa over top.
  2. Close the Instant Pot lid (making sure the “venting” steam release knob is set to sealing, not venting). Select Manual, High Pressure, and then 15 minutes if using fresh or already-thawed chicken or 20 minutes if using frozen chicken breasts that are NOT thawed. (It takes my 6-quart Instant Pot Duo60 about 9-11 minutes to build enough pressure to seal and then begin the 15-minute cook time for fresh chicken, and an extra 4-6 minutes if I’m starting with frozen chicken.)
  3. When cook time is completed, allow the Instant Pot to sit (natural release) for 5 minutes. Then manually vent to relieve the remaining pressure (be careful to avoid being burned by the escaping steam), and open the Instant Pot.
  4. Remove the chicken from the Instant Pot and shred. Stir the seasoned salsa sauce from the Instant Pot into the shredded chicken. (You can choose how wet you want the shredded taco chicken meat to be by using a slotted spoon, if you don’t want to incorporate all of the moisture back into your chicken.)

15. Basic Instant Pot Frozen Chicken Breast

Instant Pot Frozen Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT12M · Yield: [‘4’, ‘4 people’]

A basic method of cooking juicy instant pot frozen chicken breast. A one-step, one-main ingredient recipe, ready in about 30 minutes. The flavorful chicken breasts are perfect for serving immediately or for meal prep

Ingredients

  • 4 frozen boneless skinless chicken breasts ( Note 1)
  • 1 cup liquid (water, chicken stock, or water and ¼ – ½ chicken stock cube crumbled into it)
  • fine sea salt ( or Kosher salt)
  • ground black pepper
  • 1 teaspoon oregano ( optional, Note 2)
  • ¼ teaspoon sweet paprika (optional)
  • ½ teaspoon sweet smoked paprika (optional )

Instructions

  1. Arrange: Place the trivet into the inner pot. Add 1 cup water OR chicken stock OR water and a small piece of crumbled stock cube. Place the frozen chicken breasts on the trivet. Sprinkle them with salt, oregano, paprika, and black pepper (optional).
  2. Cook: Turn the vent to sealed, choose Manual or Pressure Cook, and set the time to 10-12 minutes, depending on the size of the breast pieces – See Note 3 (a guide regarding cooking times). The pot will need about 10 minutes to come to pressure.
  3. Release the pressure naturally for 8 to 10 minutes. Release the remaining pressure.
  4. Check that the chicken is cooked through (internal temperature: 165°F/ 74°C). Rest for 5 minutes before slicing.

16. Smoked Pulled Chicken Breasts

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

Ingredients

  • 2 lb boneless chicken breasts
  • 1 cup barbecue sauce
  • 1/2 cup chicken stock
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil

Instructions

  1. 1. Preheat smoker to 225°F (107°C) or oven with smoking chips; brush chicken with olive oil.
  2. 2. Season with smoked paprika; smoke or bake until the internal temperature reaches 165°F (74°C).
  3. 3. Let the chicken rest briefly, then shred with two forks.
  4. 4. Stir in barbecue sauce and a splash of chicken stock to moisten.
  5. 5. Return to the grill or oven briefly to blend flavors, then portion into 4 servings.

17. Chicken Teriyaki

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

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘6’]

Boneless skinless chicken breasts and homemade teriyaki sauce served over rice make this crockpot teriyaki chicken a perfect weeknight meal.

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts ((about 3 large))
  • ½ cup soy sauce ((see note))
  • ¼ cup apple cider vinegar ((rice vinegar is good, too))
  • ¼ cup honey
  • ¼ cup packed brown sugar
  • 2 cloves garlic, minced
  • 2 tablespoons cornstarch
  • ¼ cup water
  • steamed rice or cooked quinoa
  • sesame seeds ((garnish))
  • sliced green onions ((garnish))

Instructions

  1. Lightly spray the bottom and sides of slow cooker with nonstick spray, if desired. Place chicken breasts on bottom of slow cooker.
  2. Combine soy sauce, vinegar, honey, brown sugar, and garlic in a small bowl or measuring cup. Pour over chicken breasts.
  3. Cook on High setting for 3 to 4 hours or 6 to 8 hours on Low setting, until chicken breasts are tender and completely cooked.
  4. Remove chicken from slow cooker and shred with forks.  Set aside.
  5. Pour sauce into small saucepan. Combine cornstarch with water, then stir into sauce. Over medium heat, bring sauce to a low boil, stirring often, and cook another minute, until sauce is clear, bubbly, and thickened. Pour sauce over shredded chicken.
  6. Serve over rice or quinoa, topped with sesame seeds and sliced green onions. Enjoy!

18. Air Fryer Stuffed Chicken Breast

Air Fryer Frozen Stuffed Chicken Breast With Broccoli And Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT15M · Total: PT15M · Yield: [‘1’]

This air fryer frozen stuffed chicken breast is amazing! Just put broccoli cheese stuffed frozen chicken breast in the air fryer and it will cook it to perfection! Crispy breading on the outside, melted cheese on the inside – this air fried stuffed chicken breast is perfect!

Ingredients

  • 1 frozen stuffed chicken breast with broccoli and cheese

Instructions

  1. Spray the air fryer basket with a non-stick cooking spray.
  2. Put frozen stuffed chicken breast in the air fryer basket.
  3. Cook frozen stuffed chicken breast in the air fryer at 400F for 15 minutes, flipping it over halfway through the cooking time.

19. Mexican Shredded Chicken

Instant Pot Shredded Chicken Mexican Style is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT13M · Total: PT23M · Yield: [‘6’, ‘6 servings’]

Mexican Instant Pot Shredded Chicken is a super flavorful 5-ingredient recipe your whole family will love. Made with fresh or frozen chicken breasts, this easy instant pot recipe is ready in just minutes!

Ingredients

  • 2 pounds chicken breasts halves, boneless and skinless ((about 4))
  • 2 tablespoons taco seasoning, divided ((or 1 store bought envelope))
  • 3/4 cup chicken broth (see notes)
  • 1 cup salsa
  • 2 tablespoons diced green chiles ((mild or hot according to your taste))
  • Salt and ground black pepper to taste ((optional))
  • Corn Tortillas
  • Lettuce
  • Tomatoes
  • Cheddar Cheese

Instructions

  1. Season the chicken breasts with half of the taco seasoning. Place the chicken breast at the bottom of the bowl of the instant pot (no trivet is needed).
  2. Add the broth, salsa, diced green chiles and sprinkle the remaining  taco seasoning. 
  3. Close the lid, seal the pot and set the vent to “sealed” For fresh or thawed chicken breasts, cook on high pressure for 13 minutes. For frozen chicken breasts, cook on high pressure for 16 minutes.
  4. When done, let the pressure release naturally for 5 minutes then do a quick release to get rid of any remaining pressure, open the lid and shred with 2 forks. Season with salt and pepper (optional).

20. Frozen Chicken

Instant Pot Frozen Chicken – Breasts, Tenders, or Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT6M · Total: PT26M · Yield: 4

You can make perfectly tender and juicy chicken in the Instant Pot straight from frozen – no thawing required! Frozen chicken breasts, tenders, or thighs are ready for shredding, dicing, or slicing in less than 30 minutes!

Ingredients

  • 1 pound frozen chicken tenders, breasts, or boneless thighs (chicken pieces must be individually frozen, not in one big chunk)
  • 1 cup water, chicken broth, or pineapple juice
  • Salt and pepper, to taste (optional)

Instructions

  1. Add 1 cup cooking liquid (water, broth, or juice) and frozen chicken to the Instant Pot liner. There is no need to use the trivet.
  2. Season with salt, pepper, or other seasonings if desired.
  3. Cook for 6 minutes high pressure and allow a 5-minute natural release
  4. Weigh breasts using a food scale.
  5. For 6-8 ounce chicken breasts, cook for 10 minutes high pressure with a 5-minute natural release
  6. For 9-10 ounce chicken breasts, cook for 12 minutes high pressure with a 5-minute natural release
  7. For 11-12-ounce chicken breasts, cook for 14 minutes high pressure with a 5-minute natural release
  8. Cook for 13 minutes high pressure and then allow a 5-minute natural release.
  9. Cooked chicken can be shredded, diced, sliced, or served in whole pieces.
  10. (Optional), for shredded chicken, mix in some of the cooking liquid for added flavor.

21. Simple Baked Chicken Breast

How to Cook Frozen Chicken Breast (6 Methods) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Yield: [‘4’]

Learn how to cook frozen chicken breast. There are several simple methods to do it: bake, pan-fry boil, grill, air fry, or pressure cook frozen chicken breast pieces.

Ingredients

  • 4 chicken breasts (frozen, Note 1)
  • 2 cups water (500 ml)
  • 1 bouillon cube
  • 1 small onion (optional)
  • 2 celery stalks (optional)
  • 1 carrot large (optional)
  • 2 bay leaves (optional)
  • 1 teaspoon dried herbs of choice (optional)
  • 2 tablespoons oil
  • 1-2 teaspoons chicken seasoning
  • fine sea salt and black pepper (to taste)
  • 2 tablespoons oil
  • 2 tablespoons chicken seasoning
  • fine sea salt and black pepper ( to taste)
  • cooking spray
  • seasoning
  • fine sea salt and black pepper (to taste)
  • sauce of choice (for basting)
  • cooking spray
  • 1-2 teaspoons chicken seasoning
  • fine sea salt and black pepper
  • 1 cup chicken stock (or water and a bouillon cube, 250 ml)

Instructions Boil frozen chicken breast

  1. See How to Boil Frozen Chicken.

Pan-fry frozen chicken breast

  1. Cook: Heat the oil in a large skillet and cook the frozen chicken for 10-15 minutes.
  2. Season the upper side with salt, pepper, and chicken seasoning, flip the pieces, and season the other side as well.
  3. Cook for another 10-15 minutes or until cooked through. Check the internal temperature.
  4. Rest for 5 minutes before slicing.

Bake frozen chicken breast

  1. See How to Bake Frozen Chicken Breast.

Grill frozen chicken breast

  1. Preheat the grill to 350°F/ 180°C.
  2. Grill the chicken pieces on indirect heat for 10-15 minutes (depending on their size), flipping them halfway through. The pieces should be almost fully thawed by now.
  3. Spray the breasts with cooking oil and sprinkle them with spices on both sides.
  4. Move them to direct heat and cook them for 10-15 minutes (flipping halfway through) or until cooked through (Note 3). Check the internal temperature.
  5. Rest for 5 minutes before slicing.

Air fry frozen chicken breast

  1. See Frozen Chicken Breast in the Air Fryer.

Instant pot frozen chicken breast

  1. Place the chicken and 1 cup of liquid in the inner pot. Sprinkle with seasoning.
  2. Close the pot and turn the valve to “sealing.”
  3. Cook on high pressure:Small (6-8 oz/ 170-225 g): 10-12 minutesMedium (9-10 oz/ 250-300 g): 13-14 minutesLarge (12 oz/ 350 g or a bit more) 15-16 minutes
  4. Allow the pressure to release naturally for 10 minutes.
  5. Turn the steam release valve to the “venting” position to release the remaining steam.
  6. Remove the lid and the chicken. Rest for 5 minutes before serving.

22. Chicken and Stuffing

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

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘4’, ‘4 people’]

This Chicken and Stuffing recipe can be made in the Crock Pot or the Instant Pot. Serve it casserole style or with gravy and mashed potatoes!

Ingredients

  • 4 boneless skinless chicken breasts,
  • 1.5 Tablespoons Italian Seasoning
  • Salt/Pepper
  • 10.5 oz. cream of chicken soup (low sodium)
  • 8 oz. sour cream, ((equivalent to 1 cup))
  • 6 oz. box stuffing mix ((Just the mix. No water, etc.))
  • ¾ cup low sodium chicken broth
  • 2 cups fresh green beans (See notes)
  • 1/2 cup onions (diced)
  • 1/2 cup celery (diced)
  • 1/4 cup dried cranberries
  • 1/2 cup crumbled sausage (cooked)
  • 2 teaspoons dry rosemary

Instructions

  1. Note: There are 2 sections below, one for the Crock Pot Cooking Method, followed by the Instant Pot Cooking Method.

Crock Pot Method

  1. Season the chicken with Italian seasoning, salt, and pepper. Place on the bottom of a lightly greased Crock Pot.
  2. In a large bowl, mix together the soup, sour cream, stuffing mix, and half of the chicken broth.
  3. Add the stuffing and green beans to the Crock Pot. (You can place them all side by side or layer the stuffing on top of the chicken, followed by the green beans.)
  4. Cook on high for 4 hours, or on low for 6-7. 
  5. Serve with mashed potatoes, gravy, and buttermilk biscuits if desired.
  6. If you’d prefer additional moisture, add the rest of the chicken broth, stir, and heat for an additional 10 minutes.
  7. For firmer stuffing, leave the lid off the crock pot for the last 30-40 minutes of cooking. Use foil to cover the chicken to keep it moist.You can also pop it in a 400 degree oven for 10-15 minutes to brown up the top.
  8. Optional: Serve with gravy and mashed potatoes if desired.

Instant Pot Method

  1. Season the chicken with Italian seasoning, salt, and pepper.
  2. Pour 3/4 cup chicken broth into the Instant Pot and top with chicken, overlapping as needed.
  3. Seal the vent, and press the “manual” or “pressure cook” button and set the timer to 14 minutes for frozen chicken, or 8 minutes for fresh/defrosted chicken. Ensure the pressure seal valve is secured in place and closed.
  4. As the chicken cooks, gently combine the stuffing mix, cream of chicken soup, and the sour cream in a separate bowl until just combined. Don’t over-mix.
  5. Once the chicken timer goes off, turn the quick release valve on the pressure cooker and wait for the steam to escape. Press the cancel button to turn the off the unit.
  6. Open the lid and ensure that chicken is fully cooked. You’ll notice a lot of moisture at the bottom, this is needed for the stuffing to cook.
  7. If using frozen green beans, place them on top of the chicken, seal the pressure valve, and press the “manual” or “pressure cook” button again and set the timer for 2 minutes. Release the valve, let the steam escape, and then add the stuffing on top. (If using fresh green beans, add them at the same time as the stuffing.)
  8. Replace the lid and seal the pressure valve. Press the “manual” or “pressure cook” button and set the timer to 4 minutes. This will heat up the stuffing. (Since the stuffing will absorb the moisture, the pressure cooker won’t steam again.)
  9. Once finished, release the valve once more and let the steal escape. Remove and serve!

23. Chicken Kiev

Frozen Chicken Kiev in the Air Fryer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT15M · Total: PT15M · Yield: [‘1’, ‘1 person’]

Making frozen chicken kiev from the store is so easy in the air fryer! The chicken will be air fried perfectly – golden brown on the outside and juicy and tender on the inside.

Ingredients

  • Frozen Chicken Kiev

Instructions

  1. Spray the air fryer basket lightly with non-stick cooking oil spray.
  2. Place the frozen chicken kiev in the basket. Set temperature to 400F for 15 minutes.
  3. Around the 8 minute mark, take out the basket and use a spatula to flip the chicken over the other side.
  4. Return basket to air fryer and let it finish cooking.
  5. Once done, serve and enjoy.

24. Orange Chicken

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

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT40M · Yield: [‘4’]

Instant Pot orange chicken is a delicious Asian-inspired meal you can make at home.

Ingredients

  • 1 tablespoon cooking oil
  • 1 pound boneless skinless chicken breast (or thighs cut into cubes)
  • 1 cup orange juice
  • 1 tablespoon fresh ginger root (minced or 2 teaspoons ground ginger)
  • 4 cloves garlic (finely chopped)
  • 1 tablespoon vinegar (rice vinegar, white vinegar, or apple cider vinegar)
  • 2 tablespoon soy sauce
  • 2 tablespoon brown sugar
  • 3 tablespoon tomato ketchup (optional)
  • 1 tablespoon grated orange zest (optional)
  • 1 tablespoons cornstarch
  • 2 tablespoons water

Instructions

  1. Chop chicken into bite-size chunks. Juice the oranges if you are using fresh orange juice. Grate the orange zest.
  2. Set the instant pot on the SAUTE function let it heat up. Add 1 tablespoon of oil.
  3. Add the chicken pieces and cook until they brown.
  4. Turn the Instant Pot off and add a small amount of orange juice to deglaze. Stir and scrape the bottom of the Instant Pot to make sure no bits of browned meat are stuck. This will reduce the likelihood of getting a Burn error.
  5. Add orange juice, followed by minced ginger, chopped garlic, rice vinegar, soy sauce, brown sugar, tomato ketchup, and orange zest. Do not add the water and cornstarch!
  6. Stir until all ingredients are combined, and chicken is well coated in the sauce.
  7. Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 7 minutes.
  8. Once the pressure-cooking cycle is over, do a 10-minute natural release. Chicken breast can get rubbery if you do a manual release, so wait the 10 minutes, before using a quick pressure release to remove any remaining pressure.
  9. Combine the cornstarch and water in a small bowl and stir to make a cornstarch slurry. Make sure there are no lumps.
  10. Turn the Instant Pot on SAUTE. Slowly pour in the cornstarch mixture while stirring. Continue to stir until the mixture starts to bubble and thicken. This should take 2-3 minutes.
  11. Turn the Instant pot off and garnish the dish with sesame seeds and sliced green onions.

25. Easy Boiled Chicken Breast

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

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

Learn how to boil chicken for recipes like casserole, salad, sandwiches are more. Cooking boiled chicken is super fast and easy, no need to buy it pre-cooked anymore!

Ingredients

  • 4 chicken breasts (fresh or frozen (10 oz for each breast))
  • 1 qt chicken broth (4 cups – or water)

Instructions

  1. Add the frozen chicken breasts to a large pot and cover the chicken with the cold broth. It’s fine to use water with salt added in place of broth.
  2. Bring the chicken to a boil over high heat, and turn it down to a simmer for 10 mins.
  3. Remove the chicken from the heat and let sit for 10 more minutes.
  4. Transfer it to a bowl. Shred it with forks, meat claws, or an electric mixer.
  5. Use it in a variety of recipes such as salads, casseroles, soups, and more!

26. Ninja Foodi Frozen Chicken Breast

Ninja Foodi Frozen Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

Delicious Ninja Foodi Frozen Chicken Breast, that is so effortless it will become your new midweek favourite.

Ingredients

  • Ninja Foodi
  • Meat Claws
  • 1.2 kg Frozen Chicken Breast
  • 400 ml Chicken Stock
  • Salt & Pepper
  • BBQ Sauce (optional)

Instructions

  1. Dump your block of frozen chicken breast into the Ninja Foodi cooking pot.
  2. Pour over leftover soup or stock so that is smothers your chicken breast. Then pour 1 cup (240ml) of water over. Place the lid on your Ninja pressure cooker and set the valve to sealing.
  3. Pressure cook for 20 minutes, followed by a 10 minute natural pressure release, before releasing the remaining pressure.
  4. Remove the chicken breasts and shred with meat claws. Season with salt and pepper and mix with barbecue sauce.

27. Bone-In Chicken Breasts

Instant Pot Bone-In Chicken Breast (From Fresh or Frozen) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT10M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

This Instant Pot bone-in chicken breast is amazing! So tender and juicy, it never dries out! Instant Pot is my favorite way of cooking chicken breast! It works with fresh or frozen chicken breast!

Ingredients

  • 2 bone-in skin-on chicken breasts
  • 1 cup water
  • Salt and pepper to taste

Instructions

  1. Rub the chicken breasts with salt and pepper.
  2. Add water and chicken breasts to the Instant Pot (you can use the trivet or put them directly in the water).
  3. Close the lid of the Instant Pot and turn the valve to a Sealing position. Press the “Pressure Cook” or “Manual” button and set the time to 10 minutes on High pressure for fresh chicken breasts or 25 minutes for frozen.
  4. When it’s done cooking, let the pressure release naturally for 10 minutes, then quick release (QR) the remaining steam.

28. Juicy Oven Baked Chicken Breasts

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

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

This oven baked chicken breast recipe is simple and makes the juiciest chicken breast in just 20minutes. Say goodbye to dry chicken and hello to perfectly tender baked chicken breast.

Ingredients

  • 4 large chicken breasts
  • 1 tbsp olive oil (or melted butter)
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp Italian Seasoning (or oregano, thyme, parsley, rosemary)
  • 1/2 tsp black pepper
  • 1 tsp salt

Instructions

  1. Preheat the oven to 450°F/ 232°C.
  2. In a small bowl, combine salt, Italian Seasoning, black pepper, garlic powder, and smoked paprika.
  3. Brush the chicken breast with olive oil and rub the seasonings mix on both sides.
  4. Bake in the preheated oven for 18-20 minutes or until the internal temperature is 165°F (75°C) when using a meat thermometer. Broil for the last 3 minutes until it gets a golden brown crust.
  5. Remove from the oven and rest the chicken for 5-10 minutes to seal in the juices.
  6. Serve with pan juices, and garnish with fresh parsley.

29. Italian Baked Chicken

Easy Italian Baked Chicken Recipe, Simple 5 ingredient Recipe Friendly on Time, Diabetics, Weightloss and Kids! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 1

Ingredients

  • Frozen Chicken breast tenderloins
  • olive oil
  • Seasoned Salt
  • Garlic Pepper
  • Italian Seasonings

Instructions

  1. Preheat oven to 450 degrees
  2. Place frozen chicken in glass baking dish
  3. Drizzle lightly with olive oil
  4. Sprinkle on Seasoned salt, Garlic pepper, and Italian seasonings.
  5. Baked for 20-25 minutes
  6. Check center to ensure thoroughly cooked.
  7. Serve with your favorite Vegetables and low carb side dish.

30. Chicken Fajitas

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

Recipe details: Prep: PT5M · Cook: PT7M · Yield: [‘4’]

This is a great dump and start recipe that you can make ahead to save time on busy nights.

Ingredients

  • 2 lbs (907g) chicken breast
  • 1 cup (240g) chicken broth
  • 1.5 tbsp fajita seasoning
  • 3 bell peppers ((1 red, 1 yellow & 1 green), sliced in thicker slices)
  • 1 large onion (sliced)
  • 1 tbsp hot sauce (optional)
  • 8 small corn or flour tortillas

Instructions

  1. Add the chicken breasts and 1 cup of chicken broth to the Instant Pot and sprinkle with fajita seasoning and garlic.
  2. Add the sliced bell peppers and onions on top of the Chicken, try to distribute them in an even layer.
  3. Place the lid on, lock and turn the valve to sealed position.
  4. Set to Manual / High Pressure for 7 mins.
  5. When cook time is complete, allow for 5 mins natural pressure release. Then perform a quick pressure release to allow any remaining steam to escape.
  6. Open the lid and take out the bell peppers and onions. Place in a shallow dish.
  7. Remove the chicken, place it on a cutting board and slice.
  8. Squeeze some lime onto your Pressure Cooker Chicken Fajitas and garnish with parsley.
  9. Serve with tortillas and your choice of toppings. Enjoy!

31. 4-Ingredient Salsa Chicken

Instant Pot Salsa Chicken (with Fresh or Frozen Chicken) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT15M · Total: PT37M · Yield: [‘4’, ‘4 people’]

Instant Pot Salsa Chicken is the one (Instant) Pot recipe you want in your back pocket on busy days. Requiring only 4 ingredients, prep literally takes 2 minutes! Then the Instant Pot takes care of the rest.

Ingredients

  • 2 pounds skinless chicken thighs or breasts, fresh or frozen ((I used boneless chicken thighs))
  • 1 cup salsa ((I used Pace))
  • 1 cup cooking liquid ((broth, stock, or water))
  • 2 packets taco seasoning

Instructions

  1. Place chicken (fresh or frozen!) in the Instant Pot. Sprinkle chicken with taco seasoning (obviously this works for thawed chicken, not so much for frozen.
  2. Pour salsa and cooking liquid on top of the chicken. I like to give everything a quick stir to make sure the taco seasoning isn’t sticking to the bottom of the Instant Pot.
  3. Close and lock the lid. Select either the Poultry or Pressure Cook setting; set the timer for 15 minutes on Normal for thawed chicken, 20 minutes for frozen. Allow 10 to 15 minutes for pressure to build.
  4. After the cook time is up, let natural release for 15-20 minutes (if possible). The longer you let it natural release the better when dealing with meat – I find waiting for a natural release keeps the meat moister.
  5. Once the pressure is released, remove the lid and transfer the chicken to a bowl with a pair of tongs. Shred chicken with two forks. You can either set aside the chicken or add it back into the Instant Pot after the next step.
  6. While you’re shredding the chicken, press the Sauté button (on Normal) to reduce the leftover liquid. Set to Saute for 7-10 minutes. Stir occasionally once the liquid starts to simmer.
  7. I like to spoon some of the reduced leftover liquid over the shredded chicken before serving. Or you can save it and use it as a base for enchilada sauce or taco soup. Use Instant Pot Salsa Chicken to make tacos, burritos, sandwiches, and more. Enjoy!

32. Shredded Chicken Breast

Instant Pot Frozen Shredded Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1M · Cook: PT10M · Total: PT16M · Yield: [‘8’]

Making these frozen shredded chicken breasts in the Instant Pot is one of my favorite last minute dinner meals to make on a weeknight. It is versatile and can be great for meal prep, too!

Ingredients

  • 2 pounds chicken breasts
  • 1 cup water

Instructions

  1. First make sure your inner steel pot is in the Instant Pot. Then add 1 cup of water to the bottom of the pot.
  2. Next add the raw chicken breasts to the Instant Pot. For this recipe there is no need to use a trivet. After that place the lid on the Instant Pot and make sure the lid is set to sealed.
  3. Then hit “manual” make sure it is on “high” pressure. Next set the timer for 10 minutes. After 10 minutes you will want to do a 5 minute natural pressure release and then a Quick Pressure Release (manually releasing the rest of the pressure).
  4. Be careful when you do this as to not burn yourself by the steam being released. Once the pressure is removed you will be able to remove the lid of the Instant Pot.
  5. Now the chicken should be fully cooked and have an internal temperature of 165F. Drain most of the broth from the steel insert, leaving about 1/4 cup in the pot with the chicken.
  6. Finally you can shred your chicken either with 2 forks or with an electric hand mixer. Be sure to incorporate it into the remaining liquid.

33. Sous Vide Chicken Breast

Sous Vide Frozen Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT180M · Total: PT190M · Yield: [‘2’, ‘2 people’]

No need to defrost your chicken for dinner! Learn how to cook Sous Vide Frozen Chicken Breast that’s tender and juicy with little active time!

Ingredients

  • 2 chicken breasts (boneless, skinless)
  • 2 tablespoons unsalted butter
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon lemon zest
  • 1 tablespoon honey
  • 1/2 teaspoon garlic powder
  • Fresh lemon (for serving)

Instructions

  1. Heat a sous vide water bath to 140°F degrees.
  2. Combine the chicken breasts and remaining ingredients in a vacuum seal bag and seal.
  3. Cook for 2 1/2 – 3 hours.
  4. Remove from the bag, reserving the bag juice.
  5. Heat a skillet over medium high heat and brown the chicken breast for 30 seconds on each side (be careful not to overcook).
  6. Serve drizzled with the bag sauce and fresh lemon juice.

34. Lemon Pepper Chicken

Baked Lemon Pepper Chicken Breast Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

Incredibly flavorful and juicy Baked Lemon Pepper Chicken is low-carb, gluten-free and takes MINUTES to prepare.

Ingredients

  • 16 ounces Boneless, skinless chicken breasts
  • Salt and Pepper to taste
  • 4 teaspoons lemon juice
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 4 teaspoons butter
  • Parsley garnish (optional)
  • Lemon slices (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Place chicken in a baking dish. Sprinkle with salt and pepper to taste.
  3. Gently spoon lemon juice over chicken.
  4. Sprinkle remaining ingredients over chicken.
  5. Place butter slice on top of chicken.
  6. Bake uncovered for approx. 30 minutes or until chicken temperature registers 165 F and juices run clear. Spoon juices over chicken, if desired.
  7. Garnish with parsley and serve with lemon slices, if using.

35. Frozen Chicken Parmesan

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

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

Forgot to thaw the chicken? Don’t worry, you can make chicken parm using frozen chicken breasts.

Ingredients

  • cooking oil
  • ⅓ cup panko breadcrumbs
  • ½ tsp. salt
  • ¼ tsp. coarse black pepper
  • ¼ tsp. garlic powder
  • ¼ cup grated Parmesan cheese
  • 4 medium frozen boneless skinless chicken breasts that were frozen individually and are not attached to each other now
  • ⅓ cup tomato sauce, divided
  • ½ cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 425ºF. Lightly oil a baking sheet.
  2. In a small bowl combine 1 tablespoon cooking oil, Panko, salt, black pepper, garlic powder, and Parmesan cheese.
  3. Place frozen chicken breasts in a single layer on prepared baking sheet and brush the top of each with 1 teaspoon of tomato sauce. Top each with one quarter of the breadcrumbs.
  4. Bake until cooked through to 165ºF, as read on an instant-read thermometer, 30-40 minutes.
  5. Remove from oven and preheat broiler. Top each breast with 1 heaped tablespoon of tomato sauce and 2 tablespoons of shredded mozzarella. Broil until cheese is melted, 2-3 minutes.

36. Simple Frozen Air Fryer Chicken Breast

Frozen Chicken Breast in the Air Fryer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘3’, ‘3 servings’]

Tender frozen chicken breast in the air fryer, quick and healthy dinner for any day of the week. This is my most-cooked air fryer recipe, always delicious and so versatile. Change the seasoning according to taste.

Ingredients

  • 3 chicken breasts (Note 1)
  • oil spray or 1 teaspoon vegetable or olive oil
  • ½ teaspoon sweet paprika powder (Note 2)
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper

Instructions

  1. Preheat the air fryer according to its instructions, mine needs 3 minutes to achieve a temperature of 360°F/ 180°C
  2. Season chicken: Spray or rub the chicken with oil. Sprinkle with salt, pepper, and the spices of choice. Place it in the basket.3 chicken breasts + oil spray or 1 teaspoon vegetable or olive oil + ½ teaspoon sweet paprika powder + ½ teaspoon fine sea salt + ¼ teaspoon black pepper
  3. Air fry for 10 minutes. Flip and cook for a further 5 minutes.
  4. Check the internal temperature; it should be 165°F/ 74°C If the chicken breast pieces are thinner or thicker, adjust the cooking time. ½ inch/ 1.2 cm thick: about 10 minutes1 inch/ 2.5 cm thick: about 15 minutes1 ½ inches/ 4 cm thick: about 20-22 minutes2 inches/ 5 cm thick: about 28–30 minutes

37. Chicken and Rice

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

Recipe details: Prep: PT5M · Cook: PT375M · Total: PT380M · Yield: [‘4’, ‘4 1 1/2 cup servings (total yield aproximately: 6 cups)’]

Chicken and Rice is easy, dependable comfort food. Its warmth and satisfying flavor are a welcome dish whenever its served. This version can use any type of rice and frozen chicken breasts!

Ingredients

  • 4 8-ounce frozen boneless skinless chicken breasts
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon dried onion
  • ½ teaspoon black pepper
  • 1 10.5-ounce can cream of chicken soup
  • ½ cup milk
  • 2 cups white rice (prepared)

Instructions

  1. Place the chicken breasts in the slow cooker and sprinkle with parsley, garlic powder, dried onion, and black pepper.
  2. Whisk together the cream of chicken soup and milk and pour over the top of the chicken breasts.
  3. Set the crock pot to cook on LOW for 6 hours or HIGH for 3 hours.
  4. When the chicken is cooked through (internal temperature of 165 degrees F), remove the breasts and shred them using 2 forks. Return the shredded chicken to the slow cooker.
  5. Add the rice and stir to combine. Place the lid back on the slow cooker and cook for an additional 15 minutes before serving.

38. Air Fryer Chicken Breasts

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

Recipe details: Prep: PT5M · Cook: PT16M · Total: PT26M · Yield: [‘8’, ‘8 servings’]

Learn how to make the juiciest Air Fryer Chicken Breast recipe in 25 minutes. It is easy, tender and bursting with flavor!

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 1 tablespoon avocado or olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano (dried)
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Cooking spray (I use Misto)

Instructions

  1. Preheat air fryer at 380 F degrees for 5 minutes. In the meanwhile, in a large bowl or dish, add chicken, drizzle with oil and toss to coat. Sprinkle with smoked paprika, garlic powder, onion powder, oregano, salt and pepper. Toss to coat.
  2. Spray air fryer basket with cooking spray, add chicken breasts in a single layer and not touching.
  3. Air fry at 380 F degrees for 16 minutes, no need to turn or shake.
  4. Open the basket and make sure internal read thermometer inserted in the thickest part reads minimum 150 degrees F.
  5. Transfer onto a platter, cover with tin foil and let rest for 5 minutes to allow juices to settle.
  6. Slice against the grain and serve along any side with a salad. Meal prep for the week, use in salads and casseroles.

39. Crockpot BBQ Chicken

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

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘6’]

This crockpot BBQ chicken is chicken breasts coated in a homemade spice rub and barbecue sauce, then simmered in the slow cooker until tender. Shred your chicken, then serve it on sandwich buns, over a salad or on top of pizza or pasta!

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 1/4 cup BBQ rub (homemade or store bought)
  • 3/4 cup chicken broth
  • 1 1/2 cups BBQ sauce (homemade or store bought)
  • cooking spray

Instructions

  1. Coat the interior of a 4, 5 or 6 quart crockpot with cooking spray.
  2. Coat the chicken breasts in the BBQ rub.
  3. Place the chicken in the slow cooker.
  4. Pour the chicken broth into the slow cooker. Cover and cook for 6-8 hours on low, or until chicken is very tender.
  5. Drain off the liquid. Shred the chicken with two forks. Stir in the BBQ sauce, then serve.

40. Olive Garden Crockpot Chicken

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

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [‘8’, ‘8 -10 servings’]

This copycat Olive Garden Chicken crock pot chicken is juicy, tender, and packed with bold and tangy flavors. Made easily in your crock pot or Instant Pot. A simple 3 ingredient Olive Garden Chicken meal, the whole family will love.

Ingredients

  • 2 pounds chicken breasts (boneless, skinless chicken breasts (about 3-4) see below for frozen)
  • 16 ounce Italian dressing (make homemade, Olive Garden or organic, see notes below)
  • 8 oz cream cheese (Neufchâtel cheese may be subbed)
  • 4 tablespoons grated parmesan cheese (optional)
  • 16 oz penne pasta (cooked al dente, according to package (any short pasta works, spaghetti too))
  • 4 tablespoons parmesan cheese (grated or shredded)
  • Fresh Thyme (chopped (Optional garnish))

Instructions

  1. Add the chicken breasts to the crock pot, then pour the Italian dressing over and sprinkle with parmesan cheese and if desired some ground black pepper.
  2. Place a block of cream cheese on top of chicken, cover and cook on LOW for 4 hours, that’s your sweet spot to avoid dry chicken. See notes if you need to cook longer.
  3. When you have about 40 minutes left on the slow cooker, heat the water for the pasta on the stovetop and cook the pasta on the according to package directions.
  4. Once Olive Garden crock pot chicken is done (it should shred easily), shred chicken using two forks or using a stand mixer, then return to the crock pot.
  5. Drain pasta, stir into chicken mixture to combine, sprinkle with parmesan cheese and serve. We love this with Garlic Cheese bread and a crisp green salad.

Make with Frozen Chicken Breasts

  1. Place frozen breasts in the bottom of the crock pot, pour other ingredients over the top – cook for 5-6 hours on low, making sure that the internal temp reaches 165 degrees. The chicken will shred easily once done.
  2. I have actually found this works better with crock pot chicken recipes, because the chicken doesn’t dry out, so this is my preferred and lazy way to make crock pot chicken.

Instant Pot Olive Garden Chicken

  1. Pour ½ bottle Italian dressing into bottom of Instant Pot, place chicken breasts in next. Pour balance of salad dressing over the top, then top with cream cheese. Do not stir!
  2. Cover pot and secure the lid, make sure it is in sealed position and pressure cook on high for 10 minutes, with natural release for 5-8 minutes.
  3. Remove chicken, shred or cut and return to Instant Pot, add cooked pasta and all of the parmesan cheese.

41. Mushroom Chicken Soup

Instant Pot Chicken and Mushroom Soup (for one) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Yield: [‘1’, ‘1 person’]

This creamy, comforting chicken and mushroom soup with wild rice is the perfect winter recipe to warm up with. It just takes about 15 minutes hands-on time and is ready to eat in about 50 minutes. Use frozen chicken to make it even easier!

Ingredients

  • 1/4 whole yellow onion
  • 1/2 whole large carrot
  • 1/2 whole celery stalk
  • 1 cup mushrooms (washed and dried)
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 2 sprigs fresh rosemary (or 2 teaspoons dry)
  • 1 cup water
  • 1 teaspoon chicken bouillon paste
  • 1 frozen chicken tender (about 2-3 oz)
  • 1/3 cup wild rice (uncooked)
  • 1 tablespoon all purpose flour
  • 1/4 cup milk (recommend: 2% or whole)
  • (optional) parsley, for garnish

Instructions

  1. Turn Instant Pot on to SAUTEE function. Chop 1/4 onion, 1/2 carrot, 1/2 celery stalk, 1 cup mushrooms, and rosemary leaves from 2 sprigs of rosemary. Pour 1 Tablespoon olive oil into Instant Pop bowl, followed by chopped vegetables, 1/4 teaspoon salt. Cook until onions are translucent and mushrooms shrink, about 5-8 minutes.
  2. Once vegetables are soft, add 1 cup water, 1 teaspoon chicken bouillon paste, 1/3 cup wild rice, and frozen chicken tender to vegetables. Stir and cover with lid. Set vent to SEALING and set to cook on MULTIGRAIN for 25 minutes.
  3. When done cooking, set vent to VENTING for quick release and remove lid once steam is released. Stir soup. In a small bowl, add 1/4 cup milk and 1 Tablespoon flour. Stir with spoon or fork. Add to soup to thicken it.
  4. Dish soup into bowl and top with parsley as a garnish if desired. Add salt and pepper to taste. Enjoy

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.

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Nick Garcia is the creator of Clean Eating, Smart Living, a lifestyle destination covering food, home, wellness, and everyday style. After years of navigating fad diets, cluttered spaces, and an overflowing closet, Nick set out to build a simpler, more intentional way of living. What started as a clean-eating journal has grown into a full lifestyle brand rooted in one idea: that small, practical changes add up to a life that feels genuinely good. When Nick isn't testing recipes or reorganizing a kitchen cabinet for the third time, you'll find him hunting for the perfect capsule wardrobe piece or sharing wellness habits that actually stick. Follow along for real ideas, honest takes, and a little inspiration across every corner of daily life.

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