Our Favorite Sautéed Chicken Breast Recipes

The chicken may be the main event, but why relegate the wilted greens to the side? Here, dollops of tangy goat cheese and a handful of pine nuts conspire to make spinach the star of the show.

The mustard in this sauce not only adds great flavor but also helps to thicken it, creating a tasty topping with an enjoyable texture.

A Chinese-restaurant classic gets lightened without sacrificing flavor. Our chicken is sautéed in a little oil instead of deep-fried, and our less-sweet take on the classic sauce has fewer calories than a standard recipe. Last but not least, swap out brown rice for white—nutritionally, the former is a winner.

The delicious, fragrant mixture of parsley, capers, lemon juice, oil, and tomatoes makes a refreshing relish for sautéed chicken cutlets.

Sage and cremini mushrooms come together in this savory and simple dish. Serve alongside a tart vegetable like broccoli rabe to round out the meal.

A classic pan-sautéed chicken breast is topped with a fresh, colorful, and sweet salsa.

A raw wax-bean side salad with spinach and avocado accompanies simple seared chicken.

Wrapped in fresh sage and thin slices of prosciutto, this sautéed chicken is a salty and savory take on the Italian favorite.

The chicken is sautéed and then dunked into the sauce for a bit more cooking in this delectable dish.

An Italian classic, "scaloppine" is a dish of thin slices of meat tossed in flour and sautéed while "piccata" refers to the traditional caper sauce that accompanies them. Together they make one amazing dish.