No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chicken breasts

Explore 455 recipes, 5 galleries, 108 videos, and more

Green Chicken Curry

Time:30 mins
Ingredients
  • 1 cup long-grain white rice
  • 1 tablespoon cornstarch
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 2 tablespoons vegetable oil
  • 12 ounces (about 3 1/2 cups) green beans, stem ends removed, halved crosswise
  • 1 medium onion (1/2 inch thick), halved and sliced
  • 1 to 2 tablespoons Thai green curry paste
  • 4 roasted chicken breasts (about 1 1/2 pounds), skin and bones removed, meat cut into 1-inch pieces
  • 1 can (14.5 ounces) coconut milk
  • 1 cup torn fresh basil leaves
  • 2 tablespoons fresh lime juice (from 1 lime)
  • Coarse salt
expand

Corn-Tortilla-Crusted Chicken Tenders

Time:35 mins
expand

Lemon and Olive Chicken

Time:40 mins
expand

Chicken Salad with Apple, Pomegranate, and Beet

expand

Chicken Breasts with Parsley-Caper Pesto

Other Ideas:
Capers, Parsley, Pesto
expand

Spiced Chicken Stew with Carrots

Other Ideas:
Carrots, Chicken, Stew
expand

Chicken with Tomatoes and Feta

expand

Slow-Cooker Sweet-and-Spicy Chicken

expand

Chicken with Provencal Vegetables

Time:1 hour 10 mins
Other Ideas:
Main course, Tomatoes
Ingredients
  • 1 large zucchini (10 ounces), sliced 1/8 inch thick on the diagonal
  • 2 small tomatoes (6 ounces each), sliced 1/2 inch thick
  • 1 large onion (10 ounces), sliced 1/8 inch thick
  • 1/4 cup olive oil, divided
  • Coarse salt
  • 1 pound small potatoes, sliced 1/4 inch thick
  • 3 bone-in, skin-on chicken breast halves (2 1/2 pounds total), ribs removed
expand

Rolled Chicken Breasts with Almond-Mint Pesto and Zucchini

Ingredients
  • 1 ounce whole blanched almonds (about 1/4 cup)
  • Coarse salt and freshly ground pepper
  • 1 medium shallot, coarsely chopped
  • 1 1/4 cups loosely packed fresh mint
  • 1/2 cup finely grated pecorino cheese (about 1 ounce)
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 4 boneless, skinless chicken breast halves (about 6 ounces each)
  • Coarse salt and freshly ground pepper
  • Olive-oil cooking spray
  • 3 medium zucchini (about 6 ounces each), cut into 3-by-1/2-inch strips
  • 2 garlic cloves, smashed
  • 1 tablespoon red-wine vinegar
expand

advertisement

advertisement

advertisement

advertisement