25+ Ways To Spice Up Your Chicken Breasts
We buy them practically every week. You know what I’m talking about: the infamous boneless, skinless chicken breasts. The perfect compromise between more-expensive beef and less-healthy pork products, chicken breasts make dinner menus all across America week in and week out. But how are you making them? Do your chicken breasts need a little life put back into them? We’ve got 25+ recipes to spice up your chicken breasts after the jump!
Chicken Breast Recipes Featured on Chew on That
French Onion Baked Chicken
Israeli Chicken Schnitzel
Rigatoni a la Vodka with Chicken and Asparagus
Chicken Taco Salad
Our Take On Chicken Piccata
Looking for more? We’ve got tons of delicious recipes for chicken breasts over at Recipe4Living. From Mojito-marinated to Parmesan-crusted, you won’t find any boring chicken breast recipes here!
25 Ways To Spice Up Your Chicken Breasts
Cooking Whole Chicken Breasts
The key to livening up chicken breasts is the flavor. Use a breading or crust (like Parmesan) or marinate to your heart’s content! Tasty marinade ideas include teriyaki, your favorite fruit sauce (citrus or raspberry are both great!). A simple addition of tomato sauce and cheese also adds great flavor.
You can saute, bake or broil your chicken breasts. To saute, use a heated pan with hot oil and saute for about 3 minutes on each side or until opaque and cooked through. To bake, place chicken breasts in an oven-proof pan and bake in a 350-degree oven for 30 minutes. To broil, place chicken breasts in the broiler for 5 minutes per side or until opague and cooked through.
Using Chopped Chicken Breasts
Chop up chicken breasts and bake them into a calzone or add them to a pizza. Use chopped chicken breasts on salads (toss with buffalo sauce for a buffalo chicken salad!) or incorporate them into your pasta dish. However you decide to use your chicken, change it up from your norm!
For easy conveniently packaged chicken breasts, try Perdue Perfect Portions Chicken Breasts. Read our review here.
Tell us how you make your own chicken breasts in the comments below!
Looking for ways to use up your leftover Easter ham? Check out these Leftover Ham recipes!
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Chicken is so versitile! This is a great collection. My all-time favorite way to prepare it is with olive oil, garlic powder, and LOTS of lemon pepper or even regular pepper. On the grill, of course. It’s simple and tastes great.
Posted by Kelly at April 14th, 2009, 9:36 amDid you see the threads on Serious Eats about this recently? They could have used your input. :D
Everyone’s always looking to make better chicken breast dinners, so this article is really useful!!
Posted by Melissa at April 14th, 2009, 1:10 pmI am a huge fan of Chicken, I try to use many different kinds of ingredients to add some flavor excitement to regular chicken.
Posted by Jessie at April 14th, 2009, 8:49 pmHi,
One of my favourites (from memory so please forgive sketchy details) is to make a sort of marinade with olive oil, garlic salt and chilli FLAKES, which you cover the chicken breasts with after making cuts in them to let it really get into the meat.
You may add other herbs (eg thyme) if you wish. Fry in a griddle pan.
Serve with a salsa made from brown sugar, barbecue sauce (yes cheating I know!) and vinegar with chopped pineapple, red & green peppers and onion.
Served with a salad it makes a spicy, exciting yet low-fat meal perfect for the summer.
Best wishes
Posted by Fat Belly Billy at April 15th, 2009, 6:25 amBilly
There are at least four standards in my house that gets gobbled up:
Posted by Claudia at April 16th, 2009, 12:35 pmthe chicken cutlets, breaded, lightly fried and served with a wedge of lemon.
Chicken Dijon - mixed with wine, mustard and then bread crumbs and Parmesan and maked;
Maple chicken - bake tih a spice rab and finish off in a light maple syrup-butter glaze
Chicken piccata - sauteed with lemon
In 20 years, nobody has gotten sick of them.
Chicken is a healty food for us but I can not eat chicken wihout lemon juice so, I eat every kind of chicken dish with lemon juice.
Posted by Dilek at April 19th, 2009, 2:04 pmThanx 4 sharing..
I like to take shake-and-bake up a notch and crust chicken breasts and then either pan fry them or even bake them in the oven. My local market sells a whole collection of pre-made (but not processed) crusts that I can cheat with. And even if those aren’t available, making a crust with some breadcrumbs, spices, and some chopped nuts is very easy. Such crusts are often billed as seafood crusts but they haven’t failed me yet with a chicken breast. In fact, my daughter doesn’t like fish much so when I make crusted fish like Pepita-Crusted Trout with Citrus and Avocado Salsa I make chicken for her using the exact same method as I use for the fish with just a little longer cooking time.
Like everyone I’m always looking for new ways with chicken breasts so thanks for sharing these in one convenient spot.
Posted by Natanya at April 21st, 2009, 4:57 pm