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Boneless chicken breasts

Explore 261 recipes, 3 galleries, 38 videos, and more

Chicken, Edamame, and Noodle Stir-Fry

Time:25 mins
Ingredients
  • Coarse salt and ground pepper
  • 8 ounces udon noodles or linguine
  • 2 boneless, skinless chicken breast halves (6 to 8 ounces each), cut crosswise into thin strips
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 small red onion, halved and thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1/2 napa cabbage (about 1 pound), thinly shredded
  • 2 cups frozen shelled edamame
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
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Cashew Chicken

Time:25 mins
Ingredients
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons dry sherry
  • 2 teaspoons minced peeled fresh ginger
  • 3 1/2 teaspoons cornstarch
  • Coarse salt
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sugar
  • 1 tablespoon plus 2 teaspoons vegetable oil
  • 2 garlic cloves, chopped
  • 2/3 cup unsalted cashews, toasted
  • 2 scallions, white and green parts separated and thinly sliced
  • Cooked white rice, for serving
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Chicken Milanese with Arugula Salad

Time:30 mins
Ingredients
  • 1 1/4 cups plain dried breadcrumbs
  • 1/4 cup plus 2 tablespoons olive oil
  • 1/3 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • Coarse salt and ground pepper
  • 4 boneless, skinless chicken breast halves (about 6 ounces each)
  • 2 tablespoons fresh lemon juice, plus lemon wedges, for serving
  • 5 ounces baby arugula
  • 1 small red onion, thinly sliced
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Fried Chicken Paillard

Other Ideas:
Buttermilk, Main course
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Chicken Fingers with Orange Dipping Sauce

Ingredients
  • Finely grated zest of 2 oranges
  • 3/4 cup orange juice
  • 1/4 cup freshly squeezed lemon juice
  • 2 cloves garlic, crushed
  • 3/4 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 whole boneless, skinless chicken breasts (about 1 3/4 pounds), cut into 1/2-inch-wide strips
  • 1/2 cup plain breadcrumbs
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon cornstarch
  • 1/4 cup honey
  • Vegetable-oil cooking spray
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Warm Chicken, Mushroom, and Spinach Salad

Ingredients
  • 1 tablespoon olive oil
  • 1 cup loosely packed flat-leaf parsley leaves, coarsely chopped
  • 2 whole boneless chicken breasts, skin on, split
  • Salt and freshly ground black pepper
  • 1 small onion, chopped fine
  • 10 white mushrooms, trimmed and cut into 3/4-inch pieces
  • 1 cup dry white wine
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon butter
  • 4 handfuls fresh baby or flat-leaf spinach, (8 to 10 ounces), stems cut
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Chicken Fingers

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Chicken Breasts Stuffed with White Beans

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Chicken Colombo with Purple Jasmine Rice

Ingredients
  • 1 1/4 cups purple rice, preferably Alter Eco, rinsed
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 can (14 ounces) peeled chopped tomatoes
  • 2 boneless, skinless chicken breast halves (about 1 pound), cut into strips
  • 2 tablespoons curry
  • Coarse salt and freshly ground pepper
  • 1/2 cup coconut milk
  • 2 pinches ground cinnamon
  • Cilantro leaves, coarsely chopped, for garnish
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Chicken Tikka Masala

Ingredients
  • 2 tablespoons peanut oil
  • 1 tablespoon unsalted butter
  • 2 medium onions, halved and thinly sliced
  • 1 fresh red chile, thinly sliced
  • 1 (2-inch) piece fresh ginger, peeled and thinly sliced
  • 1 small bunch fresh cilantro, leaves removed, stems finely chopped
  • 1/2 cup Tikka Masala Paste, or prepared masala paste
  • 4 boneless skinless chicken breast halves, cut into 3/4-inch strips
  • Sea salt and freshly ground black pepper
  • 1 (14-ounce) can diced tomatoes
  • 1 (14-ounce) can of coconut milk
  • 1 cup plain yogurt
  • 3/4 cup sliced almonds
  • Cilantro Lime Rice, for serving
  • 1 lemon, cut into wedges, for serving
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