10+ Boneless Chicken Breast Recipes to Spice Up Your Dinner Tonight

Boneless chicken breasts are a go-to for quick, easy meals. They cook fast and pick up flavors well, so you can get creative without a ton of effort.

You can use boneless chicken breasts to create a variety of tasty dishes that suit your taste and schedule.

Whether you’re after a simple weeknight dinner or something with a bit more flair, boneless chicken breasts give you plenty of options. With the right recipe, you’ll end up with juicy, flavorful chicken—even if you’re not exactly a pro in the kitchen.

1) Honey Garlic Chicken Breast

Honey garlic chicken breast is one of those easy recipes that doesn’t skimp on flavor. It’s sweet, savory, and comes together fast with just a handful of ingredients.

The sauce is a simple mix of honey, garlic, soy sauce, and ginger—nothing fancy, but it works. You cook the chicken in a pan until golden, pour in the sauce, and let it bubble until it clings to the meat.

Serve it with rice or a pile of veggies and you’ve got dinner sorted.

Ingredients

• 2 boneless, skinless chicken breasts
• 3 tablespoons honey
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon grated ginger
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking Instructions

1. Season chicken breasts with salt and pepper.
2. Heat olive oil in a pan over medium heat.
3. Cook chicken for 6-7 minutes on each side until browned and cooked through.
4. Mix honey, garlic, soy sauce, and ginger in a bowl.
5. Pour the sauce over the chicken in the pan.
6. Simmer for 3-4 minutes until sauce thickens.
7. Serve hot with your choice of sides.

You can find more on easy honey garlic chicken recipes here.

2) Classic Baked Chicken Breast with Herbs

A classic baked chicken breast with herbs is hard to mess up. Just grab some garlic powder, basil, thyme, oregano, salt, and pepper.

Mix those up and you’ve got a solid seasoning blend that isn’t overpowering. Preheat your oven to 425°F (220°C).

Rub the chicken with olive oil, coat it with the herbs, and bake. The high heat keeps things juicy.

Toss the chicken on a baking sheet and cook for about 20-25 minutes. Double check the internal temp hits 165°F (74°C) before you dig in.

Ingredients

• 2 boneless skinless chicken breasts
• 1 tsp garlic powder
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Mix garlic powder, basil, thyme, oregano, salt, and pepper.
3. Rub olive oil on chicken breasts.
4. Coat chicken evenly with herb mixture.
5. Place chicken on a baking sheet.
6. Bake for 20-25 minutes until temperature reaches 165°F (74°C).
7. Let rest for a few minutes before slicing.

3) Chicken Marsala

Chicken Marsala is surprisingly easy for something that sounds so fancy. You cook boneless chicken breasts until golden, then let them simmer in a Marsala wine and mushroom sauce.

The sauce is rich but not heavy, and it definitely elevates the chicken. Serve it with mashed potatoes or pasta to soak up all that goodness.

If you want to make it creamier, add a splash of cream. The whole thing takes about 25 minutes, give or take.

Ingredients

• 2 boneless chicken breasts
• 1 cup sliced mushrooms
• ¾ cup Marsala wine
• 2 tablespoons butter
• 1 tablespoon olive oil
• ½ cup chicken broth
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Slice chicken breasts in half to make thinner cutlets.
2. Season with salt and pepper.
3. Heat olive oil and 1 tablespoon butter in a pan over medium heat (about 350°F/175°C).
4. Cook chicken until golden on both sides, about 4 minutes each. Remove and set aside.
5. Add garlic and mushrooms to the pan. Cook until mushrooms are soft.
6. Pour in Marsala wine and chicken broth. Simmer for 5 minutes to reduce.
7. Stir in remaining butter until melted.
8. Return chicken to pan and cook for 3 more minutes.
9. Serve hot with sauce spooned over.

4) Oven-Fried Boneless Chicken Breast

Craving crispy chicken but not into deep frying? Oven-fried chicken breast is the answer.

Soak your chicken in buttermilk for tenderness and to help the coating stick. Then dredge it in a mix of flour, seasoning salt, paprika, pepper, and panko for crunch.

Bake at 400°F (200°C) until golden and cooked through—usually 20 to 25 minutes. You get that fried vibe without the mess or extra oil.

Ingredients

• 2 pounds boneless skinless chicken breast
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 cup panko bread crumbs
• 1 tablespoon seasoning salt
• 2 teaspoons paprika
• ½ teaspoon pepper
• 2 eggs

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Soak chicken breasts in buttermilk for at least 1 hour.
3. In one bowl, beat the eggs. In another, mix flour, seasoning salt, paprika, pepper, and panko.
4. Dip chicken in eggs, then coat with flour mixture.
5. Place chicken on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes until chicken is cooked through and crispy.

For more details on oven-fried chicken, check this oven fried chicken recipe.

5) Instant Pot Pulled Chicken Breast

If you want pulled chicken fast, the Instant Pot is your friend. It gives you juicy, shreddable chicken in minutes—no babysitting required.

Just toss in chicken breasts, garlic, bay leaves, and chicken broth. Cook on high pressure for 5 minutes, let it sit for 5 more, then shred.

You can use fresh or frozen chicken. Season it however you like, before or after cooking.

Ingredients

• 2 boneless chicken breasts
• 1 cup chicken broth
• 2 garlic cloves, minced
• 2 bay leaves
• Salt and pepper to taste

Cooking Instructions

1. Place chicken breasts, garlic, bay leaves, and chicken broth in the Instant Pot.
2. Seal the lid and set to high pressure for 5 minutes.
3. Let pressure release naturally for 5 minutes, then quick release any remaining pressure.
4. Remove chicken, discard bay leaves, and shred the chicken with two forks.
5. Season shredded chicken as desired and use in your favorite recipes.

6) Chicken Piccata with Lemon and Parsley

Chicken Piccata is bright, tangy, and honestly a little addictive. You get a zippy lemon sauce with capers for extra punch, plus a sprinkle of fresh parsley.

Cook the chicken until it’s golden, then whip up the sauce in the same pan with lemon juice, garlic, and capers. Pour that over the chicken and you’re done.

It’s quick, but feels kind of fancy—a nice trick for weeknights or when you want to impress someone.

Ingredients

• 4 boneless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 1/4 cup capers, drained
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a skillet over medium-high heat.
2. Season chicken with salt and pepper, then cook until golden, about 4 minutes per side.
3. Remove chicken and keep warm.
4. Add garlic, lemon juice, and capers to the pan. Cook for 2 minutes.
5. Return chicken to the pan and coat with sauce.
6. Sprinkle with parsley before serving.

7) Air Fryer Spiced Chicken Breast

The air fryer makes spiced chicken breast super easy and quick. Just season the chicken with paprika, garlic powder, salt, and pepper.

Rub it with a little olive oil, then air fry at 380°F (193°C) for 12-14 minutes. Flip it halfway so both sides get a nice crust.

You’ll end up with juicy chicken that’s got a bit of crisp on the outside. Perfect for busy nights or when you can’t be bothered to turn on the oven.

Ingredients

• 2 boneless chicken breasts
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Cooking Instructions

1. Pat chicken breasts dry.
2. Mix paprika, garlic powder, salt, and pepper.
3. Rub olive oil over chicken, then coat with spice mix.
4. Place chicken in air fryer basket in a single layer.
5. Cook at 380°F (193°C) for 14 minutes, flipping halfway.
6. Check doneness and let rest before slicing.

8) Slow Cooker Ranch Chicken

Slow Cooker Ranch Chicken is one of those “set it and forget it” meals. Just toss boneless chicken breasts in the slow cooker with ranch seasoning and something creamy like cream cheese or ranch dressing.

Let it cook low and slow—your chicken turns out super tender and loaded with flavor. A little cheese and bacon on top doesn’t hurt, either.

If you want to make it a full meal, add potatoes and carrots so everything cooks together. Minimal effort, maximum comfort.

Ingredients

• 4 boneless skinless chicken breasts
• 1 packet ranch seasoning
• 1 cup cream cheese
• 1/2 cup shredded cheddar cheese
• 4 slices cooked bacon, crumbled (optional)
• 1/2 cup chicken broth

Cooking Instructions

1. Place chicken breasts in the slow cooker.
2. Sprinkle ranch seasoning over the chicken.
3. Add cream cheese and chicken broth on top.
4. Cook on low for 6-7 hours or high for 3-4 hours.
5. In the last 30 minutes, add cheddar cheese and bacon if using.
6. Stir gently and serve warm.

For more details, see slow cooker ranch chicken recipes here.

9) Three-Ingredient Butter Baked Chicken

This recipe is about as simple as it gets—three ingredients, that’s it. You end up with juicy chicken breasts baked in butter, and the flavor is honestly hard to beat.

If you’re in a rush or just don’t feel like fussing over dinner, this one’s a lifesaver. Just season the chicken lightly and let the butter handle everything else.

The butter keeps the chicken moist as it bakes. You can always play with the seasoning if you want to switch things up.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup butter
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Put chicken breasts in a baking dish.
3. Melt the butter and pour it over the chicken.
4. Sprinkle with salt and pepper.
5. Bake for 30-35 minutes, or until the chicken’s cooked through.
6. Let it rest for 5 minutes before serving.

10) Moo Goo Gai Pan

Moo Goo Gai Pan is a classic Chinese stir fry with boneless chicken breast. It’s light, fresh, and packed with mushrooms and crisp veggies.

You cook the chicken quickly, then stir-fry it with vegetables and a savory sauce. The sauce has chicken stock and oyster sauce, so it’s flavorful but not heavy.

I love it with rice, but noodles work too if you’re in the mood.

Ingredients

• 1 pound boneless, skinless chicken breasts, thinly sliced
• 1 large egg white
• 2 tablespoons cornstarch (divided)
• 1 1/2 cups chicken stock
• 3 tablespoons oyster sauce
• Mixed mushrooms (such as shiitake and button)
• Oil for stir-frying

Cooking Instructions

1. Start by marinating the chicken with egg white and a tablespoon of cornstarch.

2. Heat some oil in a pan. Toss in the chicken and stir-fry until it’s cooked all the way through.

3. Take the chicken out. Now, stir-fry the mushrooms and any other veggies you like.

4. In a small bowl, mix the rest of the cornstarch with chicken stock and oyster sauce.

5. Pour that sauce into the pan. Let it cook until it thickens up a bit.

6. Put the chicken back in. Stir everything together so it’s nicely coated. Serve it up while it’s still warm.

For more details, check the Dinner at the Zoo recipe.