Favorite recipe for boneless skinless chicken breast

[tink_n_pooh]

Please share your favorite recipes for boneless skinless chicken breasts

This is our go to meat and I am running out of recipes to try

 

[ZephyrHawk]

This is a crock-pot recipe that serves 2. Feel free to eliminate the mushrooms.

2 chicken breasts
1/2 package Italian salad dressing mix (Ranch is also good)
2 tablespoons melted butter
2-4 garlic cloves, chopped
1 can cream of chicken soup
2.5 ounces cream cheese
1/2 cup chicken broth
****ake mushrooms (chopped)
Minute Rice (2 cups)


1. Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.

2. Cook in crockpot on low for 3-5 hours.

3. Add garlic, mushrooms, Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth. Cook on low for an additional 1/2 hour.

4. Add rice and cook for an additional 1/2 hour. If necessary, add enough extra chicken broth to allow all the rice to be submerged.

Viola. Chicken and rice.

Edit: Oh heck....you know what kind of mushrooms I mean. Actually any mushrooms would probably work, but I'm partial to ones that are DEFINITELY NOT A SWEAR WORD.

 

[Tinker'n'Fun]

We do a lot of chicken breast dinners so here are a few of my favorites:

Cut them in cubes and brown in olive oil with Mrs. Dash seasoning. Then make up big Caesar Salads and add the chicken.

Cut up the chicken and cube and brown like above. Add to jarred Alfredo sauce. Cook up some pasta, add together with broccoli. Chicken Alfredo

In the crockpot, add the chicken breasts and a jar of salsa and a can of rinsed black beans. Cook on low all day. At the end just shred and or add cream cheese and or velveeta and serve on heated shells.

Rachel Rays Pretzel chicken with cheddar mustard sauce found here: http://www.rachaelrayshow.com/food/...d-chicken-breasts-with-cheddar-mustard-sauce/

Chicken pot pie: cube and cook chicken. Add to one can 98%fat free cream of chicken soup, one package frozen veggies. Top with the following mixture: one cup bisquick, one half cup milk, and one egg. Place on top, bake at 400 for 30-40 minutes or until the top is browned.

If you want anything more specific - more veggies, less healthy, Italian/etc, let me know.

 

[Caropooh]

My DH is making this one for dinner tonight. We've never had it before, but it sure sounds good!






Garlic Butter Cheddar Chicken

Ingredients

1/2 cup butter
4 cloves garlic, minced
3/4 cup dry gluten free bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 tsp. dried parsley
1/4 tsp. dried oregano
1/4 tsp. fresh ground black pepper
1/8 tsp. salt
8 skinless, boneless chicken breast halves - pounded thin


Directions

Preheat oven to 350° F. Rinse the chicken breasts under running water, then place them on a double layer of paper towels and blot them dry. Place 2 of the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet or a rolling pin, pound the meat in even strokes, working from the center out (be careful not to tear the plastic), to a uniform thickness of about 1/3 inch. Repeat this process with the remaining chicken in a new plastic bag. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes. In a shallow bowl, mix the gluten free bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. (Serves: 8)

 

[Gumbo4x4]

Cube and marinate overnight in Lowry's Mesquite Marinade.

Juice 6 fresh limes, Add 2T fajita seasoning, shot of tequila, and 5 dashes of Cholula hot sauce

Place fine-grate grill over hot charcoal, then add the chicken.

Baste frequently with the lime/seasoning/tequila/hot sauce mix

Serve with wedges of lime (squeeze over chicken before eating)

 

[klacey1]

For something super simple, I like to spray the chicken with spray butter (or roll in an egg white wash) and roll in dry Lipton's onion soup mix. I bake it at 400 for about 15 minutes-- super easy and relatively low cal.

 

[HeatherC]

BUFFALO CROCKPOT CHICKEN is one of our favorites.

Three boneless breasts..can put them in frozen.
One envelope Hidden Valley Ranch Seasoning
One small jar Franks Hot Sauce
One teaspoon butter

Cook all day...shred and put back in an hour before eating to absorb all the juices. Serve as rollups in flour tortillas.

If too spicy, you can also add a litte cream cheese.

 

[lorimay]

I made a simple recipe in my dutch oven last night that was really good.
Im sure you can use a crock pot too.

2lbs. chicken breast
1 green pepper
1 red onion
1/2 pound of mushrooms
sweet and sour sauce (I used 2 jars)
garlic salt (to season chicken)
pepper(to season chicken)

lightly browned the chicken then added all the veggies. poured the sauce over the top and put into the oven for 2 hours at 300.

I served it over rice.

 

[lorimay]

BUFFALO CROCKPOT CHICKEN is one of our favorites.

Three boneless breasts..can put them in frozen.
One envelope Hidden Valley Ranch Seasoning
One small jar Franks Hot Sauce
One teaspoon butter

Cook all day...shred and put back in an hour before eating to absorb all the juices. Serve as rollups in flour tortillas.

If too spicy, you can also add a litte cream cheese.

This sounds yummy!

 

[wishesuponastar]

I'm going to subscribe!

Here's a simple way to fix them with 3 ingredients.

4 chicken breasts
1 envelope of onion soup mix
small jar of apricot preserves

You can cook it in the crockpot or oven. For crock - place chicken breast in bottom of crockpot. Mix soup mix and preserves together in a bowl then pour over chicken. Cook on low 7 hours or High for 4 You can start with frozen chicken.

I forget how long to cook it in the oven if using frozen chicken. If defrosted, bake for 40 minutes at 350.

 

[cabanafrau]

This is a crock-pot recipe that serves 2. Feel free to eliminate the mushrooms.

2 chicken breasts
1/2 package Italian salad dressing mix (Ranch is also good)
2 tablespoons melted butter
2-4 garlic cloves, chopped
1 can cream of chicken soup
2.5 ounces cream cheese
1/2 cup chicken broth
****ake mushrooms (chopped)
Minute Rice (2 cups)


1. Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.

2. Cook in crockpot on low for 3-5 hours.

3. Add garlic, mushrooms, Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth. Cook on low for an additional 1/2 hour.

4. Add rice and cook for an additional 1/2 hour. If necessary, add enough extra chicken broth to allow all the rice to be submerged.

Viola. Chicken and rice.

Edit: Oh heck....you know what kind of mushrooms I mean. Actually any mushrooms would probably work, but I'm partial to ones that are DEFINITELY NOT A SWEAR WORD.

You didn't title your recipe, I guess it would be Definitely Not a Swear Word Chicken?

Sorry, couldn't pass that one up. It's a little long, though. Maybe NSFW Chicken?

 

[lorimay]

I'm going to subscribe!

Here's a simple way to fix them with 3 ingredients.

4 chicken breasts
1 envelope of onion soup mix
small jar of apricot preserves

You can cook it in the crockpot or oven. For crock - place chicken breast in bottom of crockpot. Mix soup mix and preserves together in a bowl then pour over chicken. Cook on low 7 hours or High for 4 You can start with frozen chicken.

I forget how long to cook it in the oven if using frozen chicken. If defrosted, bake for 40 minutes at 350.

My mom use to make this when I was a kid. Its so good.

 

[BearcatsFan]

Stuffing Chicken
1 package (6oz) cornbread OR chicken flavor boxed stuffing mix
1/2 cup mayo
1/4 teaspoon salt (can leave out if you want)
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground sage
1 pound boneless/skinless chicken breasts

Preheat oven to 350F.

Pour dry stuffing mix into large ziplock bag and crush with a rolling pin to consistency of fine bread crumbs. Pour into pie plate or bowl.

Trim chicken of all fat.

In a small bowl, combine mayo and spices. Put a thin layer of the mayo mixture on both sides of chicken breasts (I use a butter knife or pastry brush), then roll in crushed stuffing until evenly-coated.

Bake 45 minutes on non-stick baking sheet.

I serve with chicken gravy and mashed potatoes, along with at least one green veggie.

 

[violetrose]

I'm going to subscribe!

Here's a simple way to fix them with 3 ingredients.

4 chicken breasts
1 envelope of onion soup mix
small jar of apricot preserves

You can cook it in the crockpot or oven. For crock - place chicken breast in bottom of crockpot. Mix soup mix and preserves together in a bowl then pour over chicken. Cook on low 7 hours or High for 4 You can start with frozen chicken.

I forget how long to cook it in the oven if using frozen chicken. If defrosted, bake for 40 minutes at 350.

I'm not a big fan of the crockpot but this recipe sounds good. I think I'll try this tonight in the oven, thanks!

 

[Bren's Mom]

Our favorites change based on time of year.

In the spring/summer/early fall I do a lot of marinating/grilling with different marinades. Teriyaki, served with rice. Sometimes on a skewer with pineapple pieces. Italian dressing. Sometimes plain grilled then BBQ sauce added on top. And so on.

When it's cold, I will make chicken cutlets more often. Served plain the first night, perhaps with a mustard sauce. Sometimes with buffalo wing sauce on them and blue cheese on the side. Sometimes tossed with Tastefully Simple Bayou Bourbon sauce (which makes the cutlets taste just like the TGIF Jack Daniels chicken appetizer...yum!). Second day or third day the leftover chicken cutlets become chicken parm served with pasta.

We all love my lemon chicken; paillard the breasts, dredge in flour, saute in a little oil until browned. Remove them from the pan, add white wine, lemon juice and stock and reduce for a nice pan sauce. Finish with a pat of butter. I put the chicken back in then and simmer until we're ready to eat.

And chicken marsala...similar except add marsala wine instead of white and leave out the lemon juice. I also saute some white mushrooms and add those.

 

[cluvsdisney]

My two favorites are:

Balsamic Grilled Chicken

Crock Pot BBQ Chicken - the chicken is super tender and I end up pulling it. LOVE this dish!!


Coconut Chicken - I don't use coconut milk.

I also pan fry chicken breasts then slice it up to add to salads, pasta, or wraps.

Sometimes, I'll flash fry breaded/coated chicken then bake it in the oven. I'll dredge the chicken in different things for different flavors like buffalo sauce or BBQ sauce.



I had this pinned:
15 Ways to Jazz up Chicken

BUFFALO CROCKPOT CHICKEN is one of our favorites.

Three boneless breasts..can put them in frozen.
One envelope Hidden Valley Ranch Seasoning
One small jar Franks Hot Sauce
One teaspoon butter

Cook all day...shred and put back in an hour before eating to absorb all the juices. Serve as rollups in flour tortillas.

If too spicy, you can also add a litte cream cheese.

I saw a similar recipe on pinterest - it's next on my list to try.

 

[lovemygoofy]

Chicken breasts cut into strips and soaked in buttermilk or slathered with honey mustard. Roll into combination of panko/regular bread crumbs seasoned or plain. I bake on my cooling rack tucked into a cookie sheet for about 25 minutes. Sometimes I serve with dip and sometimes I put into sub rolls with sandwhich toppings and favorite sauce.


Chicken and spinach quesadillas or turned into sour cream enchiladas.

Today I made mexican chicken casserole with cream of crap for my husband's potluck.
Cook up diced chicken with onions and green pepper.
Mix in drained black beans, can of rotel, and 2 cans cream crap(whatever makes you happy) and some cheese.
Crush up some tortilla chips into your casserole dish and top with chicken mixture and then top with more cheese. Bake at 350 for 25 minutes or so.

Grilled chicken sandwiches. Marinate chicken in cup italian dressing, juice of 1-2 limes and 3 tbs of honey. Grill like normal.

Diced chicken cooked up with a honey/soy sauce and served with shredded cabbage/carrots in lettuce cups.

 

[mamacatnv]

I made this last night, served with rice & steamed broccoli:

6 - Cubed chicken breast
2-3 gloves of garlic, chopped
Dash of white pepper
1 Tsp. sesame oil
2-3 Tbsp. Soy sauce or to taste
1/4 - 1/2 teaspoon of Chinese 5 Spice
couple of green onions - chopped

In a non stick pan, saute the chicken breast with a 1/4Tsp of sesame oil & the garlic until done.

Mix: The remaining sesame oil, soy sauce, white pepper and the 5 Spice together. When the chicken is done, add the sauce and toss until coated, add the green onions, toss again and serve

 

[lynxstch]

My DH is making this one for dinner tonight. We've never had it before, but it sure sounds good!






Garlic Butter Cheddar Chicken

Ingredients

1/2 cup butter
4 cloves garlic, minced
3/4 cup dry gluten free bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 tsp. dried parsley
1/4 tsp. dried oregano
1/4 tsp. fresh ground black pepper
1/8 tsp. salt
8 skinless, boneless chicken breast halves - pounded thin


Directions

Preheat oven to 350° F. Rinse the chicken breasts under running water, then place them on a double layer of paper towels and blot them dry. Place 2 of the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet or a rolling pin, pound the meat in even strokes, working from the center out (be careful not to tear the plastic), to a uniform thickness of about 1/3 inch. Repeat this process with the remaining chicken in a new plastic bag. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes. In a shallow bowl, mix the gluten free bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. (Serves: 8)

THANK YOU! I defrosted chicken breasts for dinner tonite, and was getting sick of the same old same old. You and I will BOTH be trying this one out! It sounds delicious!

 

[Erin1700]

I'm not a big fan of the crockpot but this recipe sounds good. I think I'll try this tonight in the oven, thanks!

We make that too but add 1/2 bottle Russian dressing.